CHOCOLATE TARTLETS
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 45m
Yield 5 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray 5 (4 1/2-inch) tartlet pans with nonstick spray.
- Divide the cookie dough into 5 equal-sized balls. Press each dough ball into the tartlet pans; making sure it covers the sides and bottoms. Put the pans on a cookie sheet and bake until golden, about 15 to 18 minutes. Remove the pans from the oven and let cool completely. Turn the oven down to 325 degrees F.
- Put the chopped chocolate into a bowl. Add the heavy cream to a small saucepan over low heat. Bring the cream up to a low simmer. Pour the hot cream over the chocolate. Stir or whisk the chocolate and cream until smooth and melted. Stir in the corn syrup, sugar, and salt. Whisk in the beaten egg. Ladle the filling into the cooled tart shells and bake until the filling is set and the surface is glossy, about 15 to18 minutes. Remove the tartlets from the oven and let cool. Garnish with whipped cream and chocolate shavings and serve.
RASPBERRY VANILLA TARTLETS
You can also top these little tarts with blueberries, sliced strawberries, or sliced bananas.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 2 dozen tartlets
Number Of Ingredients 9
Steps:
- Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat.
- Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously until smooth. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, about 2 minutes. Transfer the mixture to a bowl and let cool until thick, whisking frequently. Whisk in the sour cream and vanilla.
- Scoop about 1 scant tablespoon vanilla pudding into each tartlet shell and top each with a raspberry. Serve immediately, or cover and refrigerate up to 2 hours.
Nutrition Facts : Calories 41 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 10 milligrams, Sodium 42 milligrams, Carbohydrate 6 grams, Protein 1 grams, Sugar 3 grams
BERRY TARTLETS
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.
Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
WILD MUSHROOM TARTLETS
Delicious tartlets, perfect for a buffet or light appetiser, just choose your own mix of mushrooms to make it your own
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Main course, Snack, Starter, Supper
Time 1h
Number Of Ingredients 8
Steps:
- Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.
- Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the Parmesan, parsley and garlic.
- Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately.
Nutrition Facts : Calories 473 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.32 milligram of sodium
FRESH FRUIT TARTLETS
High Tea.
Provided by Food Network
Categories dessert
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Line tartlet tins with the pastry (use boat-shaped tins if you have them). Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden.
- Mix together the cream cheese and double cream until very smooth, then add the sugar and vanilla essence. Fill the tartlet cases with the cream mixture and arrange the fruit on top. Brush with the apricot or red currant glaze, depending on the fruit used, and leave to set.
- Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese, if using, and bind with a little cold water. Chill for 30 minutes and then roll out and use as above.
SALMON TARTLETS
Found this recipe in a library book when I was 13 and it became my instant signature dish that haunts me to this day lol I no longer eat meat or fish,but these are still requested often by anyone who's had them. This is one of those recipes that I can count on to come out well without taste testing along the way.
Provided by Nikoma
Categories < 4 Hours
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Beat butter, cheese and flour, roll into a ball and chill 1-2 hours.
- Drain/de-bone salmon. Transfer to a large bowl. Add onion, parsley, lemon, butter, salt, pepper and sage. Add eggs and milk, mix and mash together well. Stir in crumbs.
- Remove the cream cheese pastry dough from the refrigerator and roll into 12 balls. Place each ball into an ungreased muffin cup (standard size) and press along bottom and up sides to form nice little shells (this takes a little patience, but the first time i did it the recipe never mentioned chilling the dough and it took FOREVER!).
- Fill each tart shell with the salmon mixture all the way to the top.
- Bake at 350 for 30-35 minutes.
- Let cool in pans about 5 minutes before removing (go gently around edges with a butter knife and they should pop right out!).
PEAR TARTLETS
Easy recipe! Hmm... not sure about the exact measurements of the sugar and cinnamon, because I used one packet of Sugar in the Raw for the sugar and sprinkled on the cinnamon, but I think this is about right. For the sugar I'm sure you could use some brown sugar instead. For the puff pastry I used frozen Pepperidge Farms. Each sheet yields about three 3" circles. Prep time does not include pastry thawing time.
Provided by aerobicon
Categories Tarts
Time 25m
Yield 12 tartlets
Number Of Ingredients 7
Steps:
- Thaw puff pastry for at least 30 minutes (or according to package directions).
- Preheat oven to 400 degrees F.
- Dice pears and place in small bowl.
- Mix in cinnamon and sugar.
- Using a 3" biscuit cutter, cut 3 circles from each sheet - 12 circles total.
- Spray muffin tins.
- Place circles in prepared muffin tins and spoon pear mixture into each one.
- Bake for about 10-15 minutes or until pastry is puffy and light brown.
- Place raspberries or kiwi slices on top of tartlets and serve.
- Ntoe for Vegan use your favorite Vegan pastry dough.
Nutrition Facts : Calories 461.4, Fat 31.2, SaturatedFat 7.9, Sodium 203.7, Carbohydrate 39.8, Fiber 1.7, Sugar 2.7, Protein 6
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