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Mini tarts

Mini tarts


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Mix the butter at room temperature with the sugar until it melts. Add the beaten egg, then the flour and mix well. Let cool for at least 30 minutes.

Meanwhile, prepare the filling: mix the sugar with the butter, well, then add the eggs and the rest of the ingredients. mixes well.

Roll out the dough and cut it into circles with a larger glass and put them in the molds. Bake until cooked through.

After cooling, remove from the pan and cut the fruit as desired.


Directions

For the crust

Combine the flour, salt and 1 tablespoon of the sugar in a large bowl, whisk to combine.

Grate the butter then add to the bowl with the flour. Incorporate the butter into the flour mixture using your fingers until a fine crumb texture.

Slowly add the water until the mixture just holds together. Form the dough into a disc shape and cover with plastic wrap.

Chill in the refrigerator for at least an hour.

For the filling

Place the drained Montmorency tart cherries in a large bowl.

Add the maple syrup, orange zest, vanilla, cornstarch and salt and toss to combine. Set aside.

To assemble the pies:

Divide chilled dough into 4 even sections.

Place a piece of parchment on the countertop and lightly flour.

Roll a section of the dough out into a circle shape on the parchment.

Place the parchment paper with the rolled out crust onto a baking sheet.

Place 1/4 of the filling in the middle of the pie crust, leaving as much excess liquid as possible in the bowl.

Carefully fold up the sides of the crust and overlap every 1-2 ″, pinching the crust together so that it stays folded.

Repeat with remaining 3 sections of dough.

Lightly beat the egg white and brush all over the pie crust.

Sprinkle remaining 1 tablespoon of sugar on top of the crust.

Place baking sheet in the oven and immediately lower to 425 ° F.

Bake for 7 minutes, turn the pan, lower the heat to 400 ° F and bake for another 15-17 minutes until entire crust is golden brown.

Remove the baking sheet from the oven and let cool for at least 10 minutes.

Drizzle with additional maple syrup and orange zest before serving if desired.


Recipe Summary

  • 1 cup (4.5 oz.) All-purpose flour
  • ⅓ cup powdered sugar
  • ¼ cup chopped pistachios
  • 6 tablespoons (3 oz.) Salted butter, cubed
  • 1 (8-oz.) Package cream cheese, softened
  • 2 teaspoons lemon zest plus 1 Tbsp. fresh juice (1 lemon)
  • ½ cup granulated sugar
  • 1 cup heavy whipping cream, whipped
  • 2 cups sliced ​​fresh strawberries
  • 1 tablespoon granulated sugar

Preheat oven to 350 & degF. Lightly grease 8 (3 1/2-inch) round, 1-inch-deep mini fluted tart pans with removable rims, and place on a large rimmed baking sheet. Process the flour, powdered sugar, and pistachios in a food processor until nuts are finely ground, about 1 minute. Add the cubed butter to processor, and pulse 6 to 8 times or until mixture resembles coarse meal. Press about 4 1/2 tablespoons of the flour mixture on bottom and up sides of each tart pan.

Bake in preheated oven until lightly browned, 15 to 20 minutes. Remove tart pans to a wire rack, and cool completely (about 30 minutes).

Beat the cream cheese with an electric mixer at medium speed until smooth. Add the lemon zest, lemon juice, and 1/2 cup granulated sugar, and beat until well blended. Gently fold the whipped cream into cream cheese mixture until incorporated. Spoon about 5 tablespoons of the cream cheese mixture into each tart shell. Cover tarts with plastic wrap, and chill 4 to 24 hours.

Toss together the sliced ​​strawberries and 1 tablespoon granulated sugar, and spoon on tarts just before serving.


200 g lard
300-400 g flour
1 pinch of salt
vanilla sugar
3 yolks
4 tablespoons sugar
Cream
3 eggs
500 ml of milk
150 g sugar
50 g butter
80 g flour
esenta de rom
grapes

In a bowl put 300 g of flour, sugar, vanilla sugar, salt, make a hole in the middle, add the yolks, lard at room temperature and start to knead a homogeneous dough (if necessary add more flour) wrap in cling film and cold 30 min.
Spread the dough on the floured table, cut circles and place in the tart shapes, prick them with a fork and put them in the preheated oven for about 20 minutes until they brown a little.
We take them out of the molds and let them cool.
Cream

Rub the yolks with 100 g of sugar, add 5 tablespoons of milk and flour, mix well, add the rest of the milk, stirring constantly, put the pan on low heat and mix until it thickens.
Take the pan off the heat, add the butter, rum essence, egg white foam (mix the egg whites with a pinch of salt, mix 50 g of sugar until it becomes a glossy foam). Mix with a palette of greasy movements until smooth.
Pour the composition into molds, decorate with grapes and refrigerate for at least 2 hours.

Try this video recipe too


In a mixing bowl, cream together the butter and cream cheese.

Gradually add flour until well mixed.

Form into a ball, wrap in plastic wrap and refrigerate for 15 minutes.

Remove from fridge. Roll into 2-inch balls and place in 24-cup miniature tin muffin.

Preheat oven to 350 F or 325 F for a dark pan.

Use fingers to smash balls into tart shell shape. Fill shells with approximately 2 cups of filling, as desired. Depending on filling, filled shells are baked from 15 to 25 minutes.


Reviews

Looks impressive and gets great reviews from friends.

Reading prior reviews is very helpful. I used a 2 inch scalloped biscuit cutter and only bought 3 zucchini. I can & # x27t imagine fitting everything on a smaller tart. I had enough zucchini to make two batches. Making no real changes, they came out beautiful and delicious.

Gees can you stop with all the ads? Its great to read a recipe but dont clutter it with videos and advertisement that arent necessary.

Presented beautifully as an hors d & # x27oevre for a holiday dinner. Not as labor intensive as I expected it to be. Used goat cheese with herbs, by prior reviewers & # x27 recommendations. Also rolled out the pie crust a bit and used a fluted-cutter.

Lemon thyme adds a wonderful layer of flavor to this dish. I agree with others that 2 1/2 lbs of zucchini is far more than the amount needed - I had enough for the mini-tarts, a second full-size tart, and still had excess zucchini left over. If youâ & # x20AC; & # x2122; t in a hurry consider making a single large tart rather than small bites, provided youâ & # x20AC; & # x2122; t serve appetizers to be eaten with a fork. It isnâ & # x20AC; & # x2122; s as elegant (and isnâ & # x20AC; & # x2122; s & quotfinger food & quot) but the flavors still shine.

I assume these were fabulous given that my guests inhaled them before I could get my hands on one. I will definitely make it again. after buying a mandolin so that the paper-thin slicing of the zucchini isn & # x27t so tedious!

This was really a hit but I made several alterations, as suggested by reviewers. In spite of my changes it worked out very well !! I rolled the crust reasonably thin to give more of a cracker-like crunch to the base. After freezing, I brushed an egg wash over the crust. I used much less zucchini which I shaved in the mandolin. I salted it without the olive oil (I added it at the end after baking). I used plain chevre but added pepper and fresh thyme to it - already flavored chevre would be delicious. Once the zucchini was salted it became pliable, and I folded each into quarters, not as elegant as the fans but worked out great. (I used an oval cutter for the crust so the fan shape fit nicely.) I baked it without parmesan cheese (forgot it) but then when it came out of the oven I sprinkled with coarse ground pepper, lemon zest and a few drops of olive oil. Was really lovely and fun to make. Served with champagne for my parentsâ & # x20AC; & # x2122; 47th anniversary!

This one came out looking great, but had a strange after-taste that didn't work for me or my guests. I agree with previous reviewers that 2 pounds of zucchini is way too much (2 zucchini is really more like it) the crust should be rolled thinner (to help with the crust overpowering the topping) and cut into bigger rounds than recommended (to make it easier to fan the slices).

These tarts were easy to make but at least when I made them, you mainly taste the crust. Maybe rolling the crust thinner before cutting the tarts would help.

I really enjoyed these tarts. I made them star-shaped instead of circles, and just used 2 slices of zucchini for each, while being really generous with the goat cheese and parm. My guests adored them! As previously stated, the amount of zucchini was grossly overestimated - 2-4 zucchini is plenty. I used the extra to make a gratin based on a recipe of Giada de Laurentis from food network (full of gruyere!) And got rave reviews.

What a great idea! I will make this again and again. I left out the thyme (not a fan) and used asiago cheese instead of the parm (what I had on hand). Delicious! Make sure you slice the zucchini really thin or it won't fold up.

I loved this appetizer, but I would recommend only serving it hot out of the oven. These things sing a siren song when they & # x27re piping hot, but I found that the tarts became mushy and the zucchini developed a bitter taste after a couple of hours. Heidi from Texas is right: the tarts & # x27 flavor does not improve with time. I sauteed the leftover zucchini with some other garden veggies and had an easy dinner for two that night. :)

I got rave reviews by making one slight change. I didn & # x27t have Lemon Thyme, so I added a splash (maybe 1/2 tsp?) Of lemon oil. It was delicious! I agree that only 3 zucchini were needed. And the 1 1 / 2- to 1 3/4-inch cookie cutter or biscuit cutter made it almost impossible to place the zucchini slices on top in the flower-like pattern. I made a second batch with a 2 & quot cutter instead. They look much more elegant with the design.

I have made this one a few times and it is much more flavorful when I use herb goat cheese instead of the basic one. I also pile on the zucchini — not just 3-4 slices. Otherwise, I think this one is great!

Absolutely delicious, not as fussy to make as I thought

I made this for my book club, and it was best when it first came out of the oven, after awhile it just had an off taste. In addition to the recipe called for way too much zucchini, I only used one (really only needed half of it). In addition the size recommended for the & quottart & quot was too small to place 3 zucchini slices I only did too. There are better appetizer recipes out there, I would not make this again.

Great, do-able concept for anyone who entertains. Realistically only need 3 zucchini. For ribbons of zucchini that are easy to fold and fan, cut 1/16 in at most. I & # x27d like to try with goat cheese topped with honey sweetened & amp crushed cranberries for the holidays. Or simplify one step further and use chutney atop goat cheese for sweet / savory delight.


In a mixing bowl, cream together the butter and cream cheese.

Gradually add flour until well mixed.

Form into a ball, wrap in plastic wrap and refrigerate for 15 minutes.

Remove from fridge. Roll into 2-inch balls and place in 24-cup miniature tin muffin.

Preheat oven to 350 F or 325 F for a dark pan.

Use fingers to smash balls into tart shell shape. Fill shells with approximately 2 cups of filling, as desired. Depending on filling, filled shells are baked from 15 to 25 minutes.


Rub the margarine with salt, powdered sugar and vanilla sugar. Add the egg, then the flour mixed with the baking powder and knead the dough well. We spread it in a layer of 4-5mm on the plate sprinkled with flour and we cut it into pieces with which we cover the tart shapes initially greased with margarine (I don't have tart shapes and I made them in muffin trays, and I put fish over the dough a nut). Bake at 170 degrees for 15 minutes in the preheated oven. They are ready when they move in shape if we touch them with the tip of a knife.

Prepare the pudding / cream, fill 3/4 of the mini-tart with it, put the fruit on top and pour the warm gelatin. The cream is prepared after the same procedure as for the cream or cream without adding the beaten egg white at the end.

Good appetite! The recipe for mini fruit tarts was proposed by Butterfly04 on the culinary forum.


How to prepare mini almonds

Countertop preparation method
Preheat the oven.
Beat the eggs, first at low speed, then at high speed, until they become frothy. Add the sugar little by little and mix until the eggs become light in color and creamy composition. We also add vanilla essence.
In a bowl, mix flour, cocoa, salt and baking powder. Add two tablespoons to the egg mixture and mix with light movements, from the bottom up. We continue until we incorporate all the flour.
We put the composition in a tray measuring 32 × 22 cm, which we lined with baking paper or oil and flour. Put the tray in the oven for 30-40 minutes or do the test with the toothpick and when it comes out clean, the top is baked. Allow to cool to room temperature.

Syrup preparation
Put the water in a saucepan, add the sugar, the sachet of cappuccino and let the syrup boil until the sugar melts. Remove from the heat and add the rum essence. Allow to cool to room temperature.

How to prepare butter cream

Mix the butter with the powdered sugar, cocoa and rum. Mix first with a spatula, then with a mixer.

How to prepare the icing
Put the sweet cream on the fire and let it boil. We break the chocolate into pieces and put it in a bowl. Pour the sweet cream over the chocolate and let it sit for a few minutes without stirring. After a few minutes, mix with a whisk until the icing is smooth.
It is sliced ​​into smaller pieces than almonds, about 1.5 & # 2151.5 cm.


Mini tarts with telemea, new potatoes and herbs

You need: 1 puff pastry dough Linco PATISERO 800 g, 2 eggs, 12 small potatoes, 150 g telemea, 1 teaspoon of garlic powder, 1 tablespoon of herbs: sun-dried tomatoes, basil, oregano, salt, pepper.

Method of preparation:

    1. Allow the dough to thaw according to the instructions on the package.
    2. Preheat the oven to 220 degrees.
    3. Peel a squash, grate it and slice it.
    4. Put the potato slices in boiling salted water for about 1-2 minutes, then put the slices in cold water.
    5. Spread the dough a little, with the rolling pin, then cut the dough in half, in width.
    6. Then cut 12 equal strips, 8 cm wide x 12 cm long.
    7. Beat the 2 eggs with a little salt and pepper, garlic powder and herbs.
    8. Grease each strip of dough with a little beaten egg.
    9. Chop the cheese and sprinkle in the center of each tart.
    10. Put 5-6 slices of potatoes on each tart.
    11. Grease each tart again with the egg mixture and flavors.
    12. Bake the tarts at 200 degrees. Approx. 20-25 minutes.


    Make the Apple Filling

    1. Preheat oven to 425 F. Lightly spray muffin tin cups (or mini tart pans) with cooking spray.
    2. Melt butter in a heavy bottom saucepan over medium-high heat.
    3. Add flour and stir quickly until combined.
    4. Add 3 tablespoons water and sugar and mix well. Cook for approximately 5 minutes until it becomes a caramel sauce.
    5. Remove from heat and allow it to cool.
    6. Meanwhile, dice the apple and toss with ground cinnamon.
    7. Combine caramel sauce and apples, mix well.