Shortbread Tart Shell Food

SHORTBREAD CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
• Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

SHORTBREAD TARTS WITH CHOCOLATE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, 3/4 cup butter, and powdered sugar together to form pastry. Press about 1 teaspoon of pastry firmly against the bottoms and sides of 48 ungreased mini muffin cups. Do not extend pastry over the rims. Refrigerate while making the filling.
• Heat chocolate chips and 2 tablespoons butter in a 1-quart saucepan over low heat until melted. Remove from heat; stir in corn syrup and white sugar. Beat in eggs until filling is smooth.
• Fill each tart shell 3/4 full with chocolate filling, about 1 teaspoon. Sprinkle coconut and pecans on top.
• Bake in the preheated oven until filling is mostly set and pastry is golden, 20 to 25 minutes. Lift out tarts with the tip of a knife; cool on a wire rack.

SHORTBREAD LEMON TART

Steps:

• Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.

PRESS-IN SHORTBREAD TART SHELL

Steps:

• Stir together butter and sugar in a medium bowl. Stir in yolks. Add flour and salt, and stir until mixture is dry and crumbly. Press dough into bottom and up sides of a 10-inch tart pan with a removable bottom. Freeze until firm, about 20 minutes. Meanwhile preheat oven to 375 degrees.
• Bake, rotating halfway through, just until crust turns golden around the edges, 12 to 15 minutes. Let cool in tart pan on a wire rack, 1 hour.

EASY SHORTBREAD TART CRUST (NO ROLL)

Steps:

• Blend ingredients to make a soft dough.
• Pat into a 9 or 10 inch tart or pie pan.
• Prick crust well with fork.
• Bake in 350 degree oven for 15-20 minutes.

TART SHELLS

Steps:

• Sift flour and salt together into a medium bowl. Add shortening, and mix in with fingertips until the mixture resembles cornmeal. Add just enough ice water to form a dough. Gather into a ball, wrap in plastic, and place in refrigerator for a few minutes before rolling out.

TINY SHORTBREAD TARTS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.

EASY MINI LEMON TARTS WITH SHORTBREAD CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
• Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
• Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
• Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.

SHORTBREAD CRUST FOR CUSTARD TART

Steps:

• In a mixing bowl, cream butter and sugar until light and fluffy with electric mixer (about 3 minutes).
• Add extract; mix thoroughly (1 minute).
• Incorporate flour little at a time; mixing until thoroughly combined.
• Cover bowl with plastic wrap and chill for 1 hour.
• Turn dough out on a lightly floured board and roll out to 1/3" thickness.
• Line a tart pan (10" x 1" high with removable bottom) with the pastry dough.
• Prick dough and place in a preheated oven at 350 degrees.
• Bake for 15- 20 minutes or until golden brown.
• Remove from oven; cool and fill with pastry cream top with fresh fruit (kiwi, banana, strawberry, green seedless grapes, blueberries).

SHORTBREAD TARTS WITH CREAM FILLING

Steps:

• Tarts:.
• Lightly spray 30 mini muffin tins, set aside.
• Preheat oven 325 degrees f. Place rack in center.
• Cream butter and sugar for about 2 minutes. Beat in vanilla. Add flour, cornstarch or rice flour, and salt and mix just until incorporated.
• Roll dough into about 30 balls and place in each muffin tin. With your fingers, press the dough up the sides of the individual muffin tins and to make an indentation in the center.
• Once filled, place the pan with the shells in the refrigerator for about 10 minutes. (this will help prevent the shortbread from puffing up).
• Bake for approximately 18-20 minutes or until lightly browned. About halfway through the baking time, lightly prick each shortbread with tines of a fork to keep them from puffing up.
• Place the pan on a wire rack to cool.
• When completely cooled, remove the tarts. They are quite fragile so be careful when removing. (Use a toothpick and loosen the edges to remove).
• Filling:.
• (Making the filling a day ahead will allow the flavors to set in better).
• Beat cream cheese until fluffy. Add the condensed milk, lemon juice, vanilla and process until smooth. Transfer to a bowl, cover and refrigerate until serving. You can make the filling serveral days in advance.
• To serve:.
• Fill the tart shells (spoon or pipe) with filling. The filled tarts can be made serveral hours in advance and refrigerated. Just before serving top with fresh berries or cut up fruit.

BUTTER TART SHORTBREAD BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat 7/8 cup butter and confectioners' sugar together with a spoon in a large bowl until smooth. Stir in flour and salt. Press mixture into a 9-inch square baking pan.
• Bake in the preheated oven until lightly golden, about 14 minutes. Remove to cool 10 for minutes, leaving oven on.
• Beat eggs, brown sugar, 3 tablespoons melted butter, and vanilla extract together in a bowl. Sprinkle raisins over cooled crust; pour egg mixture over raisins.
• Bake in the preheated oven until top springs back when touched, about 30 minutes. Cool completely before cutting into bars.

RAISIN BUTTER TARTS IN SHORTBREAD CRUST

Steps:

• mix all ingrediants for the crust until crumbly,,,form a ball and place in fridge for at least one hour.
• pre heat oven to 400°F.
• roll out dough to desired thickness. I like 3/8 of an inch.
• place in tart pan or greased muffin tin.
• place all ingrediants for the filling in a pot on stove and slowly heat for about 10 minutes.
• spoon into tarts and bake for 20-25 minutes.

SHORTBREAD TART SHELL

Steps:

• see above
• For fully baking, like for chocolate tart, bake for 26 minutes; after 17 min put on tart shield; take shield off at 24 min.

MINI SHORTBREAD TART SHELLS

Steps:

• Set oven to 300 degrees.
• Prepare mini muffin tins.
• In a bowl mix all ingredients with an electric hand mixer until well blended.
• Pinch off small pieces of dough (do not roll the dough first) using your fingers pat into the muffin tins to form a "shell".
• Prick the bottoms with a fork.
• Bake for about 20 minutes (during the baking time prick bottoms again if the shells puff up.
• Cool and fill as desired.