Pistachio Pudding Tarts Food
PISTACHIO PUDDING TARTS
For St. Patrick's Day or anytime you want a treat that's green, refreshing and delightful, try these tempting tarts suggested by Bettye Linster of Atlanta, Georgia.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine butter and cream cheese until smooth. Gradually add flour until blended. , Shape into 48 balls (1 in. each); press onto the bottom and up the sides of ungreased mini-muffin cups. Bake at 400° for 12-15 minutes or until lightly browned. Cool for 5 minutes; carefully remove from pans to a wire rack to cool completely. , For filling, in a large bowl, whisk milk and pudding for 2 minutes. Let stand for 2 minutes or until set. Cover and refrigerate for 5 minutes. Spoon into tart shells.
Nutrition Facts : Calories 165 calories, Fat 12g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 170mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
PISTACHIO TORTE
This is an easy to make torte. There aren't any pistachios actually in it. The flavor comes from pistachio pudding. For the nuts in the crust you can use pecans or walnuts. You can change the torte by changing the flavor of pudding.
Provided by Teaspoon
Categories For Large Groups
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- For the crust, mix together the flour, butter and nuts.
- Press in the bottom of a 9 x 13 pan.
- Bake at 325 for 15 minutes.
- Let cool.
- Mix the cream cheese, powdered sugar and 1 cup cool whip.
- Spread on top of crust.
- Mix well the pudding and milk.
- Pour on top of cream cheese mixture and let set.
- Top with remaining cool whip.
- May top with chopped nuts if desired.
PISTACHIO TART
Provided by Claire Robinson
Time 1h26m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Unwrap the phyllo and remove 5 sheets from the stack. Reserve the remaining dough for another use.
- Put a round baking pan on top of the phyllo sheets and trim the sides. Lay the phyllo circles flat between 2 damp kitchen towels. Set the pan aside.
- Lay down 1 piece of phyllo dough on your work surface. Brush with butter and sprinkle with ground pistachios. Put a second phyllo sheet on top of the first and brush with butter and sprinkle with pistachios. Repeat 3 times, making 5 layers and the top being only phyllo. Put the stacked dough into the baking pan. Alternately, cut into squares 2 inches larger than muffin cup size; lightly butter the muffin tin and gently press prepared phyllo squares into each muffin cup to form small bowl shapes.
- Bake for about 14 to 16 minutes, until golden brown and crisp. Remove the pan from the oven and allow the tart to cool completely before topping.
- Crumble goat cheese over the crust. Top with tomatoes and season with salt and pepper, to taste. Slice and serve.
PISTACHIO CREAM CHEESE TARTLETS
Bite sized treat are terrific for appetizers on a buffet or served at a tea. Light and flavorful and oh, so easy to make! Cream cheese crust done in mini muffin pans makes them extra tasty.
Provided by GrammaJeanne
Categories Tarts
Time 35m
Yield 48 tarts, 48 serving(s)
Number Of Ingredients 8
Steps:
- For Crust: In a mixing bowl, combine butter, 8 oz cream cheese and flour; mix well.
- Shape into 48 balls of aobut 1 inch each.
- Press onto bottom and up sides of ungreased mini-muffin cups.
- Bake at 400 degrees for 12-15 minutes or until lightly browned. Cool for 5 minutes. Carefully remove from pans to a wire rack to cool completely.
- For Filling: Combine 4 oz cream cheese, sugar and milk with pistachio pudding mix in a mixing bowl; beat on low speed until thoroughly mixed and smooth, at least 2 minutes.
- Cover and refrigerate for 5 minutes.
- Spoon into tart shells; sprinkle with pistachios and serve.
- Refrigerate any leftovers.
Nutrition Facts : Calories 88.9, Fat 7, SaturatedFat 4.2, Cholesterol 19.2, Sodium 52.7, Carbohydrate 5.3, Fiber 0.2, Sugar 0.6, Protein 1.5
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- Combine the paste with the remaining 2 cups milk in a large saucepan and cook over medium-high heat, whisking to break up any clumps, until the mixture begins to steam. While the milk is heating, add the remaining ¼ cup sugar with the egg, yolks, cornstarch, and salt to the food processor and process until combined. With the food processor still running, slowly add ½ cup of the warm milk into the mixture to temper the eggs.
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