TWO TARTS RECIPES

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MINI LEMON CHEESECAKE TARTS RECIPE: HOW TO MAKE IT



Mini Lemon Cheesecake Tarts Recipe: How to Make It image

Dainty and light, these tartlets feature two of my favorites —lemon and cheesecake —in one yummy morsel. They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. —Gwyn Brandt, Hibbing, Minnesota

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 12

8 ounces cream cheese, softened, divided
1/2 cup plus 2 teaspoons butter, softened, divided
1/4 teaspoon grated lemon zest
1 cup all-purpose flour
1/2 cup plus 1/3 cup sugar, divided
1 teaspoon plus 2 tablespoons lemon juice, divided
1/2 teaspoon vanilla extract
1 large egg, room temperature, lightly beaten
4 teaspoons cornstarch
1/3 cup water
2 drops yellow food coloring
Fresh raspberries

Steps:

  • In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 121 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 66mg sodium, CarbohydrateContent 12g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

HOMEMADE POP TARTS - THE PIONEER WOMAN – RECIPES ...



Homemade Pop Tarts - The Pioneer Woman – Recipes ... image

We don’t buy a whole lot of pre-packaged snacks and breakfast items at home. I try to keep healthy options on hand at all times.

Provided by Sommer Collier

Categories     breakfast    dessert    main dish    snack

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 7

2 whole Refrigerated Pre-made Pie Crusts
1/2 c. Fruit Jam, Any Variety, Plus 1 Tablespoon For Icing
1 tbsp. Cornstarch
1 Egg
1 c. Powdered Sugar
1 tbsp. Heavy Cream (or More As Needed)
Sprinkles

Steps:

  • Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside. In a small bowl, mix ½ cup jam with cornstarch. Crack the egg into a second small bowl and whisk. Flour a large work surface and lay both pie crusts out on it. Roll the circles to 11 inches across. Use a knife or pizza cutter to cut the edges off, about 1 inch off all sides, to create two 9-inch squares. Then cut each square into three 3-inch stripes, or 6 total.Spoon 1-2 tablespoons of jam on one end of each strip. Brush a rectangle of egg around the jam, to glue the sides together. Fold the dry end over the end with jam.Use a fork to crimp the edges together on all sides. Repeat with remaining pie crust strips. Move the pop tarts to the prepared baking sheet. Bake for 15–18 minutes, until golden. Cool.After the pop tarts have cooled for several minutes, whisk powdered sugar, 1 tablespoon jam, and 1-2 tablespoons cream together to create an icing glaze. Spoon over the top of each pop tart and immediately sprinkle with sugar sprinkles. Let the icing dry, either on the baking sheets of on a dry rack.Serve warm or at room temperature.

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