Ambrosia Chess Tarts Recipes
EXTREME AMBROSIA FRUIT DESSERT
This is so delicious, and makes a ton of ambrosia, but recipe may be cut in half if desired to serve about 4-6 people, I like to use coloured mini marshmallows --- plan ahead this needs to chill for minimum 2 hours, prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the Cool Whip topping, coconut (if using) chopped walnuts, fruit cocktail, pineapple, oranges, marshmallows, cherries, nutmeg and cinnamon; mix all together very well (adjusting the cinnamon and nutmeg to suit taste).
- Chill in refrigerator for 2 or more hours before serving.
- Delicious!
Nutrition Facts : Calories 522.6, Fat 22.2, SaturatedFat 13.3, Sodium 46.7, Carbohydrate 83.3, Fiber 4.7, Sugar 69.7, Protein 4.2
AMBROSIA TARTS
Make and share this Ambrosia Tarts recipe from Food.com.
Provided by HokiesMom
Categories Tarts
Time 10m
Yield 4 tarts, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, combine the fruit, marshmallows and coconut.
- Fold in whipped topping.
- Spoon into shells and refrigerate until serving.
Nutrition Facts : Calories 704.6, Fat 32.8, SaturatedFat 9.2, Cholesterol 11.4, Sodium 673.5, Carbohydrate 100.9, Fiber 3.8, Sugar 65.8, Protein 6.3
CHESS TART
This tart, based on a classic Southern pie, oozes with gooey custard and has a simple cookie-crumb crust.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Make the tart shell: Coat a 9-inch fluted tart pan with a removable bottom with cooking spray. Mix together wafers, butter, granulated sugar, and salt. Press mixture into bottom and up sides of pan. Refrigerate until set, about 15 minutes.
- Transfer pan to a rimmed baking sheet, and bake until tart shell is golden, about 12 minutes. Let cool slightly. Reduce oven to 325 degrees.
- Make the filling: Mix together sugars, cornmeal, and salt, breaking up clumps. Whisk in eggs, yolk, and vanilla. Whisk in butter. Pour filling into tart shell. Bake until top is dark golden brown and edge is set but center is still a bit wobbly, 35 to 40 minutes.
- Transfer pan to a wire rack, and let cool for 15 minutes. Refrigerate until cooled, at least 2 hours or overnight.
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