MINI TART BUFFET RECIPE - PILLSBURY.COM
Set out the easy-to-make tart shells and fillings, and guests will delight in creating their own desserts.
Provided by Pillsbury Kitchens
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Make Créme Anglaise. In 2-quart saucepan, heat cream and vanilla bean (if using vanilla, add at the end) just to boiling over low heat. In small bowl, beat egg yolks and sugar with wire whisk. Beat small amount of hot cream into yolks. Blend yolk mixture into cream in saucepan; cook over low heat about 10 minutes, stirring constantly, until custard coats a spoon. DO NOT BOIL. Remove from heat. Remove vanilla bean and scrape seeds into sauce. Stir until seeds separate. Cool to room temperature, about 30 minutes. Refrigerate until serving time.
- Heat oven to 450°F. Spray back of 12-cup regular-size muffin pan with cooking spray. Remove pie crust from pouch; unroll on work surface. Sprinkle crust with sugar; press in lightly. Cut 6 rounds from crust with 4-inch round cookie cutter, or trace 6 rounds with top of large drinking glass and cut out with sharp knife.
- Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally-spaced pleats around side of each cup. Prick each generously with fork.
- Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove tart shells from muffin cups. Cool completely, about 30 minutes.
- Just before serving, arrange tart shells on tray with toppings and Créme Anglaise in separate serving containers. Cover and refrigerate any remaining Créme Anglaise.
Nutrition Facts : Calories 350 , CarbohydrateContent 30 g, CholesterolContent 120 mg, FatContent 4 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 12 g, ServingSize 1 Tart Shell (without toppings), SodiumContent 230 mg, SugarContent 10 g, TransFatContent 0 g
MINI BLUEBERRY TARTS RECIPE: HOW TO MAKE IT
I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you like, sprinkle the tops with coarse sugar for a beautiful finishing touch.—Allison Bell, Hillsdale, New Jersey
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 6 mini tarts.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.
Nutrition Facts : Calories 383 calories, FatContent 18g fat (8g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 249mg sodium, CarbohydrateContent 52g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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