SWEET TORTILLA TART SHELLS
Found this in my recipe book. I've really no idea where i got it from (i think it's from the internet). Posted on request. Update: I only used 1/4 cup of brown sugar and 2 TB of white granulated sugar. Turned out fine, unless you have a really sweet tooth.
Provided by WaterMelon
Categories Tarts
Time 40m
Yield 4 tart shells
Number Of Ingredients 5
Steps:
- Blend cream cheese and brown sugar.
- Spread a thin layer on 4 tortillas.
- Top with another tortilla, making a'sandwich'.
- Brush both sides with melted butter and sprinkle with sugar.
- Place in a 4" tartlet pan.
- Fill the tarts and bake at 350F until filling is set (approx 30 mins).
Nutrition Facts : Calories 638.9, Fat 35.9, SaturatedFat 20.9, Cholesterol 92.9, Sodium 641.9, Carbohydrate 71.6, Fiber 1.9, Sugar 40.2, Protein 9.4
TART SHELL
Steps:
- Cream butter and sugar in a mixer with paddle. Slowly add egg yolks, beaten egg half, and vanilla. Add flour and mix until just combined. Wrap in plastic wrap and chill at least 2 hours. Remove from refrigerator, unwrap and roll on a floured surface into a 3/8-inch thick circle. Drape into an 11 or 12-inch tart pan and press into corners. Line pastry with parchment paper and fill with dried beans or pie weights and bake at 350 degrees for 20 minutes until light brown. While still warm, remove weights and parchment paper and brush slightly with a beaten egg white, taking care not to use too much and to only brush the inside of the shell. Let tart shell rest at room temperature until ready to fill.;
SWEET TARTLET SHELLS
Categories Dairy Egg Dessert Bake Picnic Shower Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 48 tartlet shells
Number Of Ingredients 7
Steps:
- Cut butter into bits. In a bowl with a pastry blender or in a food processor blend or pulse flour, confectioners' sugar, and salt until combined well and add butter, blending or pulsing until mixture resembles coarse meal. In a small bowl whisk together yolks, ice water, and vanilla until combined well and add to flour mixture, tossing with a fork or pulsing until incorporated. Form dough into a ball and divide into 2 pieces. Form each piece into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 1 hour and up to 1 week.
- Preheat oven to 400°F.
- Form 1 dough disk into twenty-four 1-inch balls, keeping remaining disk wrapped and chilled. Press dough balls into bottoms and up sides of twenty-four 1/8-cup mini-muffin cups (about 1 3/4 inches across top and 1 inch deep). Trim any overhang with a knife and prick bottoms of shells with a wooden pick. Chill shells 15 minutes, or until firm. Bake shells in middle of oven 12 minutes, or until golden, and cool in cups on racks. Gently loosen shells with a knife and remove from cups, reserving shells for Chocolate Raspberry Bites .
- Make more shells (for Lemon Meringue Bites ) in same manner but after loosening shells do not remove them from cups. Tartlet shells may be made 2 days ahead and kept in an airtight container at room temperature.
TORTILLA TART SHELLS
Posted on request. I found this in my recipe book, can't remember where i got it. (I have not tried this yet)
Provided by WaterMelon
Categories Tarts
Time 11m
Yield 1 tart shell
Number Of Ingredients 2
Steps:
- Melt a little butter in a skillet.
- Heat tortilla for 10-15 sec on each side, until softened.
- Press into tart tin.
- Bake for 10 mins at 350F.
- Fill the tart and bake until filling is set.
Nutrition Facts : Calories 93.6, Fat 2.3, SaturatedFat 0.6, Sodium 190.8, Carbohydrate 15.4, Fiber 0.9, Sugar 0.6, Protein 2.5
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