Mini Hot Brown Tarts Recipes

MINI HOT BROWN TARTS

Steps:

• Preheat oven to 325 degrees.
• Combine turkey, bacon, and tomato in a medium bowl. Set aside.
• In a medium saucepan, melt butter.
• Whisk in flour and cook for 1 minute.
• Gradually whisk in half-and-half. Cook until sauce thickens.
• Remove from heat and stir in salt, pepper, and cheese until cheese is melted.
• Pour sauce into bowl with turkey and stir to mix well.
• Arrange fillo shells on a baking sheet. Fill each one with filling. Bake 8 to 10 minutes. Garnish with tomato if desired.

MINI FRUIT TARTS

Steps:

• Preheat the oven to 375 degrees F.
• Place the tart shells on a rimmed baking sheet. Prick the bottoms and sides of the dough with a fork. Bake on the bottom rack until the dough is golden brown and cooked through, 12 to 14 minutes. Remove from the oven. Let the tart shells cool completely on a wire rack.
• Meanwhile, make the pastry cream. Whisk together the egg yolks, sugar and cornstarch in a medium bowl. Heat the milk in a medium saucepan until bubbles form around the edges. Gradually add the milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Stir in the sherry. Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a wooden spoon. Stir in the butter and vanilla and let cool completely.
• Spoon the cooled custard into the tart shells. Top with the fruit. Heat the apricot jelly in a saucepan or the microwave until melted. Brush the jelly onto the fruit. Let stand until set.

PRIZE MINI BUTTER TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking tray.
• Beat brown sugar and butter together in a bowl until creamy; beat in eggs, cream, and vanilla extract until combined. Fill tart shells 2/3 full with butter mixture.
• Bake in the preheated oven until pastry is lightly golden, about 18 minutes; remove to cool on a wire rack.

MINI HOT BROWN TARTS

Steps:

• Preheat oven to 325 degrees.
• Combine turkey, bacon, and tomato in a medium bowl. Set aside.
• In a medium saucepan, melt butter.
• Whisk in flour and cook for 1 minute.
• Gradually whisk in half-and-half. Cook until sauce thickens.
• Remove from heat and stir in salt, pepper, and cheese until cheese is melted.
• Pour sauce into bowl with turkey and stir to mix well.
• Arrange phyllo shells on a baking sheet. Fill each one with filling. Bake 8 to 10 minutes. Garnish with tomato if desired.