CHEESE TARTS RECIPE RECIPES
CHERRY CREAM CHEESE TARTS RECIPE: HOW TO MAKE IT
It's hard to believe that just five ingredients and a few minutes of preparation can result in these delicate and scrumptious tarts! —Cindi Mitchell, Waring, Texas
Provided by Taste of Home
Categories Desserts
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 2 tarts
Number Of Ingredients 5
Steps:
- In a small bowl, beat the cream cheese, sugar and extract until smooth. Spoon into shells. Top with pie filling. Refrigerate until serving.
Nutrition Facts : Calories 362 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 265mg sodium, CarbohydrateContent 42g carbohydrate (29g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
TINY PECAN TARTS RECIPE | ALLRECIPES
These are so easy and melt in your mouth! My brothers request these every year for the Holidays, as well as my family.
Provided by Sandy Greathouse
Categories Pecan Desserts
Yield 4 dozen
Number Of Ingredients 9
Steps:
- To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
- To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.
Nutrition Facts : Calories 295.8 calories, CarbohydrateContent 35.8 g, CholesterolContent 64.2 mg, FatContent 16.3 g, FiberContent 0.7 g, ProteinContent 3.2 g, SaturatedFatContent 8.2 g, SodiumContent 108.7 mg, SugarContent 27 g
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Reviews 4.5
Total Time 2 hours 0 minutes
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From bbc.co.uk
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Reviews 5
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- To serve, carefully remove the tarts from their tins and place on a serving plate. Top with the rocket salad and serve.
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From purewow.com
Reviews 3.2
Total Time 2 hours
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Reviews 3.2
Total Time 2 hours
Calories 1054 calories per serving
- 1. Make the Crust: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla; mix to combine. Scrape the bowl well. 2. Add the flour, baking powder and salt; mix to combine. Divide the dough into 12 even pieces. 3. Press each piece evenly into the cavities of a 12-cup muffin pan, taking care to press into the corners and maintain the same thickness all over. Chill for 15 minutes. Preheat the oven to 375�F. 4. Make the Filling: In a medium bowl, whisk the lemon juice, sugar, eggs and egg yolks until well combined. Add the mascarpone and salt; whisk until combined. 5. Pour the custard into a vessel with a pour spout (such as a liquid measuring cup). Gently pour the custard into each chilled crust, filling just under the inner edge of the crust. 6. Bake until the crust is golden and the custard is set, 30 to 35 minutes. Run an offset spatula around the outer edge of each tart and then let cool completely. 7. Make the Meringue: In the bowl of an electric mixer fitted with the whip attachment, place the egg whites and cream of tartar. 8. In a small pot, combine the sugar with 3 tablespoons water. Stir the mixture over medium heat until it begins to come to a simmer, then stop stirring. Continue to cook until the sugar dissolves and the mixture reads 140�F on a thermometer. 9. When the mixture reaches 140�F, remove it from the heat and begin to whip the egg whites on medium-high speed. When the egg whites are frothy and starting to turn white, begin to add the sugar mixture in a slow, steady stream. Continue to whip until the mixture reaches medium peaks. 10. Apply the meringue to the surface of the tarts with a spoon, an offset spatula or a piping bag as desired. Use a kitchen torch to toast the meringue.
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MUFFIN-TIN LEMON MERINGUE TARTS RECIPE - PUREWOW
From purewow.com
Reviews 3.2
Total Time 2 hours
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Reviews 3.2
Total Time 2 hours
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- 1. Make the Crust: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla; mix to combine. Scrape the bowl well. 2. Add the flour, baking powder and salt; mix to combine. Divide the dough into 12 even pieces. 3. Press each piece evenly into the cavities of a 12-cup muffin pan, taking care to press into the corners and maintain the same thickness all over. Chill for 15 minutes. Preheat the oven to 375�F. 4. Make the Filling: In a medium bowl, whisk the lemon juice, sugar, eggs and egg yolks until well combined. Add the mascarpone and salt; whisk until combined. 5. Pour the custard into a vessel with a pour spout (such as a liquid measuring cup). Gently pour the custard into each chilled crust, filling just under the inner edge of the crust. 6. Bake until the crust is golden and the custard is set, 30 to 35 minutes. Run an offset spatula around the outer edge of each tart and then let cool completely. 7. Make the Meringue: In the bowl of an electric mixer fitted with the whip attachment, place the egg whites and cream of tartar. 8. In a small pot, combine the sugar with 3 tablespoons water. Stir the mixture over medium heat until it begins to come to a simmer, then stop stirring. Continue to cook until the sugar dissolves and the mixture reads 140�F on a thermometer. 9. When the mixture reaches 140�F, remove it from the heat and begin to whip the egg whites on medium-high speed. When the egg whites are frothy and starting to turn white, begin to add the sugar mixture in a slow, steady stream. Continue to whip until the mixture reaches medium peaks. 10. Apply the meringue to the surface of the tarts with a spoon, an offset spatula or a piping bag as desired. Use a kitchen torch to toast the meringue.
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