TOFFEE CHERRY BUTTER TARTS
Traditional Canadian butter tarts with a delicious twist - dried cherries replace the standard raisins, and the optional melted toffee bits provide a sweet, chewy topping.
Provided by Helen Adams
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray twelve 3-inch tart tins with cooking spray.
- Roll out pie crust on a lightly floured surface and cut twelve 4-inch circles with a cookie cutter, rerolling scraps if necessary. Line tart tins with pastry circles.
- Beat eggs, brown sugar, vinegar, and vanilla together in a bowl until smooth; stir in melted butter, cherries, and walnuts. Fill tart shells 2/3 full with butter mixture.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling is bubbling, about 20 minutes.
- Remove tarts from oven; sprinkle evenly with toffee bits. Return tarts to the oven; bake until toffee bits are just melted, about 5 minutes. Cool on a wire rack, about 15 minutes. Gently lift tarts from tins.
Nutrition Facts : Calories 455.9 calories, Carbohydrate 51.5 g, Cholesterol 59.5 mg, Fat 26.1 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 10.1 g, Sodium 292 mg, Sugar 28 g
STICKY TOFFEE TARTS
This twist on classic sticky toffee pudding is ideal for a different dinner party dessert
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h45m
Yield Makes 6
Number Of Ingredients 19
Steps:
- For the filling, put the chopped dates and milk in a pan. Bring to the boil, then set aside for 30 mins.
- To make the pastry, put the butter and flour in a food processor and whizz to fine crumbs. Pulse in the sugar. Mix the vanilla and egg yolk with 1 tbsp water, then dribble in while whizzing, to bring the pastry together. If it doesn't come together, whizz in a trickle more water.
- Roll out the pastry on a lightly floured surface to line 6 individual deep tart tins with an overhang. Prick the bottoms and chill for 20 mins.
- To make the sauce, melt all the ingredients together, then bubble for 2-5 mins until saucy. Cool.
- Heat oven to 200C/180C/fan 6. Line each tart case with crumpled baking parchment, add some baking beans and blind-bake for 15 mins. Remove paper and beans, and bake for 5 mins more until biscuity. Trim the pastry edges.
- Spoon 1 tbsp of the sauce into each tart case. Mash the reserved date mixture with a potato masher, then tip into a bowl with the softened butter, vanilla, flour, bicarb, almonds, eggs, sugar and treacle. Whisk together with an electric whisk until just combined, then divide between tart cases.
- Reduce oven to 160C/140C fan/gas 3 and bake for 15 mins. Cool a little before turning out. Serve tarts warm topped with scoops of vanilla ice cream and drizzled with sticky toffee sauce.
Nutrition Facts : Calories 1256 calories, Fat 72 grams fat, SaturatedFat 42 grams saturated fat, Carbohydrate 137 grams carbohydrates, Sugar 101 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium
TOFFEE TARTS RECIPE - (4.2/5)
Provided by kellance
Number Of Ingredients 5
Steps:
- Bake tart shells and let cool. Melt toffee, butter and milk, mixing well. Pour into shells and top with a rosebud. Yummy!
CARAMEL TARTS
Make and share this Caramel Tarts recipe from Food.com.
Provided by ccap397
Categories Tarts
Time 25m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Pre-cook tart shells as directed on package.
- Melt the toffee, milk and butter in microwave in container with spout.
- Fill tart shells.
- Allow to cool slightly.
- Top with Rosebud.
Nutrition Facts : Calories 5.6, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.3, Sodium 4.5, Carbohydrate 0.3, Protein 0.2
SHELLEY'S TOFFEE TARTS
This recipe is one of many in my DMIL's arsenal for Christmas baking, but I like them so much I make them year round! It's a great recipe for summer as you only need the oven to brown the tart shells. Enjoy!
Provided by Davalyn_rain
Categories Tarts
Time 50m
Yield 24 tarts
Number Of Ingredients 4
Steps:
- 1. Bake tart shells until brown.
- 2. Melt toffee & whipping cream in a saucepan on medium heat until smooth.
- 3. Pour into shells & place a chocolate chip in the center of each tart.
- 4. Cool.
- Please note that the prep time depends on how fast you unwrap the toffee and the cooking time depends on your oven and how fast the toffee melts for you.
Nutrition Facts : Calories 239.1, Fat 15.4, SaturatedFat 9.1, Cholesterol 21.8, Sodium 93.3, Carbohydrate 26.9, Fiber 1.2, Sugar 25, Protein 1.6
TOFFEE CREAM TART
A wonderful dessert hot or cold, an old favourite.
Provided by shazza59
Time 1h
Yield Serves 6
Number Of Ingredients 7
Steps:
- 7 inch pastry case ready cooked. Either your own or bought. I tend to buy fresh pastry and line my pie dish and bake blind until cooked. My the ready cooked ones are very sweet & tasty.
- Melt the margarine and sugar, then stir in the flour. Whisk in the hot milk and stir as it thickens and reaches boiling point.
- Keep stirring all the time while you are waiting for the mixture to boil, then cook for 2-3 minutes stirring all the time.
- Remove from the heat, and add the syrup, then whisk the mixture.
- Spread the filling into the flan case and serve hot or place in the fridge to cool & serve with whipped cream or custard, or anything you want, I like it on its own. But I do put grated chocolate on for my grand children.
CHOCOLATE CARAMEL TART
It is hard to believe in this day and age - when salted caramel ice cream is almost as ubiquitous as vanilla - that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.
Provided by Amanda Hesser
Categories dessert
Time 1h15m
Yield 10-inch tart (12 to 16 servings)
Number Of Ingredients 16
Steps:
- Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
- Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
- Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
- Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
- Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 14 grams, Sodium 243 milligrams, Sugar 42 grams, TransFat 1 gram
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