Mini Pudding Tarts Food

MINI PUDDING TARTS

Steps:

• For the crust combine flours, salt, baking powder and sugar if using.
• Add the oil water mixture to this and stir to combine. Knead into a smooth, elastic dough.
• Roll out thinly and cut out 24 rounds with a diameter a tad larger than that of your mini muffin tin.
• My mini muffin pans are non-stick, so I didnt need to grease them, but you might. So prepare your tin like you normally do.
• Press one round of dough into each mini muffin tin hole as you would for bigger tarteletts.
• For the filling combine prepared pudding, vanilla extract and eggs. Mix well and then fill into the prepared muffin tin(s). I found that about 1 ts fits nicely.
• Bake in the preheated oven at 180°C/350°F for about 15-20 minutes or until puffed up and pastry has baked through.
• The muffin tips will deflate while cooling.
• Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.
• Enjoy. :).

MINI FRUIT TARTS

Steps:

• Preheat the oven to 375 degrees F.
• Place the tart shells on a rimmed baking sheet. Prick the bottoms and sides of the dough with a fork. Bake on the bottom rack until the dough is golden brown and cooked through, 12 to 14 minutes. Remove from the oven. Let the tart shells cool completely on a wire rack.
• Meanwhile, make the pastry cream. Whisk together the egg yolks, sugar and cornstarch in a medium bowl. Heat the milk in a medium saucepan until bubbles form around the edges. Gradually add the milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Stir in the sherry. Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a wooden spoon. Stir in the butter and vanilla and let cool completely.
• Spoon the cooled custard into the tart shells. Top with the fruit. Heat the apricot jelly in a saucepan or the microwave until melted. Brush the jelly onto the fruit. Let stand until set.

BLACKBERRY PUDDING TARTS

Steps:

• Bake the tart shells according to the package directions and cool completely.
• Combine the berries and water in a saucepan and bring to a boil.
• Reduce the heat and simmer for 5 minutes, or until the berries are soft.
• Mash the berries and strain 2 cups of juice.
• Discard the pulp and seeds.
• Combine the sugar and flour in a saucepan.
• Add the blackberry juice, whisking constantly until smooth.
• Bring to a boil, whisking.
• Reduce heat and simmer for 3 min or until thickened.
• Remove from heat and add butter and 2 t vanilla.
• Spoon the filling into the cooled tart shells.
• Cool completely.
• Beat the whipping cream on medium heat until foamy.
• Gradually add in 1/4 c sugar.
• Beat until stiff peaks form.
• Stir in 1/8 t vanilla.
• Put a dollop or two of whipped cream on top of the tarts.
• Garnish as desired with fresh blackberries and mint sprigs.