MINI STRAWBERRY-RHUBARB GALETTES
To make lavender sugar, pulse 2 teaspoons chopped fresh lavender buds with 1/2 cup sugar in a food processor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h
Yield Makes 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. On a lightly floured surface, roll out pastry 1/8 inch thick. Cut into 8 squares, about 5 inches each; arrange on 2 parchment-lined baking sheets.
- Stir together rhubarb, strawberries, lavender sugar, cornstarch, and salt. Arrange 1/3 cup mixture in center of each pastry square. Fold edges in; crimp to form rounds. Brush edges with beaten egg white and sprinkle with sanding sugar. Freeze until firm, 20 minutes.
- Bake, rotating sheet halfway through, until golden brown and fruit is bubbling, 30 to 35 minutes. Transfer to a wire rack to cool. Serve with whipped cream.
MASCARPONE MINI CUPCAKES WITH STRAWBERRY GLAZE
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line the mini tins with paper liners.
- In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
- Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.
SAVORY TOMATO MINI TARTS
This was in the Simple & Deliscious Magazine. Would make a perfect finger tapa or appetizer. Little tarts filled with tomatoes bacon & herbs and cheese!!
Provided by CIndytc
Categories < 60 Mins
Time 42m
Yield 2 1/2 dozen, 30 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In small bowl, combine the first 8 ingredients. In another bowl, combine Italian cheese and mayonnaise. Spoon tomato mixture into tart shells. Spread mayonnaise mixture over tops.
- Place on an ungreased baking sheet;.
- sprinkle with Parmesan cheese.
- Bake at 350 degrees for 8 - 12 minutes or until lightly browned. Garnish with chives if desired.
Nutrition Facts : Calories 33.7, Fat 2.9, SaturatedFat 0.8, Cholesterol 3.8, Sodium 75.7, Carbohydrate 1.2, Fiber 0.1, Sugar 0.3, Protein 0.8
MINI RASPBERRY AND MASCARPONE TARTS
Cute and tasty! These mini tarts are filled with creamy and silky Mascarpone cheese and fresh raspberries.
Provided by michaela1112
Categories Tarts
Time 20m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Add the flour, sugar and butter in a food processor, process until the mixture resembles crumbs.
- While it is running, add the egg yolk and water.
- Process until the dough just forms.
- Turn the dough onto a lightly floured working surface or cutting board.
- Knead a few times until the dough is smooth.
- Shape into a 10cm round.
- Wrap with a plastic wrap.
- Chill in the refrigerator for at least half an our until it's firm.
- Preheat oven to 400 F degrees.
- With a floured rolling pin, roll out pastry until 1/8-inch thick.
- With a 2-inch-round fluted biscuit cutter, cut the pastry into 24 rounds.
- Press into 24 mini muffin or mini tart pans that are coated with cooking spray or grease with butter.
- With a fork, gently prick the shell a few times.
- Put the pans into freezer for at least 20 minutes until the shell is firm.
- Bake the shells for 10 minutes or until lightly golden. Let cool in pans for 5 minutes.
- Place the shells onto a wire rack to cool completely.
- To make the mascarpone filling:.
- Mix together the mascarpone, sugar and vanilla in a small bowl until well blended.
- Cover and chill for at least half an hour or longer until ready to use.
- With a spoon, place the mascarpone filling into mini tart shells.
- Top with the fresh raspberries.
- Dust with powdered sugar and serve.
Nutrition Facts : Calories 70.5, Fat 4.2, SaturatedFat 2.5, Cholesterol 17.8, Sodium 34.4, Carbohydrate 7.7, Fiber 1, Sugar 2.7, Protein 0.8
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