GRAHAM CRUST BUTTER TARTS
I made up this recipe for butter tarts with a graham crust. I hope you all enjoy it as much as my family does!
Provided by Mrs Durocher
Categories Desserts Pies Tarts Butter Tart Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
- Stir graham cracker crumbs and white sugar together in a bowl; stir in melted butter until crumbs are coated. Press crumb mixture evenly into the bottom and partway up sides of prepared muffin cups.
- Bake shells in the preheated oven for 5 minutes. Remove shells from oven and keep oven at 375 degrees F (190 degrees C).
- Beat brown sugar and softened butter together in a bowl until smooth and creamy, about 2 minutes. Beat eggs into sugar mixture, adding one at a time and beating until fully incorporated before adding next; beat in vanilla extract. Stir half-and-half into sugar mixture.
- Place a spoonful of raisins and pecans into the bottom of each shell; pour about 1/4 cup sugar mixture into each shell.
- Bake tarts in the preheated oven until bubbly, about 15 minutes. Remove tarts from oven and cool completely on a wire rack, about 15 minutes.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 41.3 g, Cholesterol 74.4 mg, Fat 22.1 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 11.1 g, Sodium 127.6 mg, Sugar 31.3 g
PEAR-ALMOND TART WITH GRAHAM CRACKER CRUST
I combined elements of several recipes to make this quick and easy tart.
Provided by BatikWindmillTurban
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine almonds, sugar, butter, flour, and egg for filling in a food processor; process until fine. Set aside.
- Combine graham cracker crumbs, sugar, and melted butter for crust in a food processor and process until fine.
- Press graham cracker mixture into the bottom of a 9-inch springform pan. Pour almond filling into the pan and spread evenly. Place sliced pears in a ring around the top of the tart.
- Bake in the preheated oven until almond filling is set and not jiggly, about 40 minutes. Remove from the oven and let cool.
- Meanwhile, melt apricot jam in a small saucepan over medium heat. Brush over the top of the tart.
Nutrition Facts : Calories 329.4 calories, Carbohydrate 34.2 g, Cholesterol 61.4 mg, Fat 20.7 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 9.8 g, Sodium 77.4 mg, Sugar 25.1 g
PUDDING AND BERRY TART WITH GRAHAM CRACKER CRUST
Bring this dessert out and your parents might just fall out of their chairs - it looks that good. No one will ever suspect that your main ingredient here is pudding out of a box. But don't get the instant kind - it tastes starchy and grainy - just stick to the "cook and serve" kind. It only takes about four minutes, so it's still a no-brainer. The fresh berries are the crowning jewels of this tart. They are always available in the supermarket but they're a lot cheaper when they're in season in the summer. If you can't find blueberries or strawberries you can substitute with a pint of fresh raspberries. The graham cracker crust is also as easy as it gets but it's a great complement for the custard and berries. You don't need a fancy tart pan for this. If you have one, great, otherwise just grab a large aluminum pie pan from the supermarket. They get the job done and come in handy for other desserts, so don't throw them away.
Provided by Dave Lieberman
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
- Make the pudding according to the package directions. Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding.
- Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer. Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour.
- Meanwhile, cut the stems off the strawberries and wash with the other berries in a colander under cold water. Drain then spread out on paper towel to dry. You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate. You can make the tart up to 4 hours in advance. Serve cold.
EASY CITRUS TART
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Make the curd: Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lemon mixture. Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated. Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
- Make the tart: Preheat the oven to 350 degrees F. Break the graham crackers into pieces, then pulse in a food processor with the sugar until finely ground; drizzle in the melted butter and pulse to combine.
- Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely.
- Pour the curd into the prepared crust and gently press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until set, at least 4 hours. Remove the springform ring and transfer the tart to a platter. Top with whipped cream.
GRAHAM CRACKER CRUST I
This goes great with many pies.
Provided by Carol
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 17m
Yield 8
Number Of Ingredients 4
Steps:
- Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
- Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 20.5 g, Cholesterol 22.9 mg, Fat 10.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 5.7 g, Sodium 156.6 mg, Sugar 13.2 g
GRAHAM CRACKER TART CRUST
Make and share this Graham Cracker Tart Crust recipe from Food.com.
Provided by Saguaro
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Position a rack in the center of the oven and heat the oven to 350°F
- Have ready an ungreased 9 1/2-inch fluted tart pan with a removable bottom.
- In a medium bowl, mix the crumbs and sugar with a fork until well blended.
- Drizzle the melted butter over the crumbs and mix until evenly moistened.
- Put the crumbs in the tart pan (I like to use a piece of plastic wrap between my hands and the crust) and use your hands to spread the crumbs so that they cover the bottom of the pan and sides.
- Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick.
- Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.
- Bake the crust until it smells nutty and fragrant, about 10 minutes.
- Set the baked crust on a rack and let cool. The crust can be made up to a day ahead and
- stored at room temperature, wrapped well in plastic.
Nutrition Facts : Calories 79.1, Fat 4.7, SaturatedFat 2.6, Cholesterol 10.2, Sodium 53.5, Carbohydrate 8.8, Fiber 0.2, Sugar 4.8, Protein 0.6
More about "graham cracker tart recipes"
S'MORES TARTLETS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PERFECT GRAHAM CRACKER CRUST (VIDEO) - SALLY'S BAKING …
From sallysbakingaddiction.com
GRAHAM CRACKER CRUMB TARTS TESTED RECIPE
From joyofbaking.com
GRAHAM CRACKER PIE RECIPE | MYRECIPES
From myrecipes.com
40 EASY PIE RECIPES YOU DON'T NEED TO BAKE | TASTE OF …
From tasteofhome.com
NO BAKE FRUIT TART - BERRIES, GRAHAM CRACKER CRUST
From anaffairfromtheheart.com
25 EASY GRAHAM CRACKER CRUST PIES - INSANELY GOOD
From insanelygoodrecipes.com
AUNT IRENE'S GRAHAM CRACKER PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
13 GRAHAM CRACKER CRUST PIE RECIPES THAT COULDN'T BE …
From bhg.com
PERFECT GRAHAM CRACKER CRUST | TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
15 DESSERTS WITH A GRAHAM CRACKER CRUST | EPICURIOUS
From epicurious.com
WITH A SIMPLE GRAHAM CRACKER CRUST, CREAMY CHEESECAKE FILLING, AND …
From pinterest.ca
GRAHAM CRACKER CREAM PIE - DELICIOUS CREAM PIE RECIPE - INSPIRED …
From inspiredbycharm.com
BEST LEMON ICEBOX PIE - HOW TO MAKE LEMON ICEBOX PIE - DELISH
From delish.com
31 BLUEBERRY RECIPES TO MAKE SUMMER A LITTLE SWEETER
From epicurious.com
LEMON TART | GIANGI'S KITCHEN
From giangiskitchen.com
18 PIES YOU CAN MAKE IN A GRAHAM CRACKER CRUST
From southernliving.com
10 EASY KEY LIME RECIPES | COOKIES AND CUPS
From cookiesandcups.com
LEMON ICEBOX PIE RECIPE
From southernliving.com
45 DESSERTS THAT START WITH A BOX OF GRAHAM CRACKERS
MINI GRAHAM CRACKER PIE CRUST RECIPE (NO BAKE) - BLOOM
From bebraveandbloom.com
KERRYGOLD USA ON TWITTER: "SOFT UBE FILLING AND THE CRUMBLE OF …
From twitter.com
36 GRAHAM CRACKER CRUST PIE RECIPES YOU CAN MAKE …
You'll also love