TINY SHORTBREAD TARTS
Says field editor Kim Marie Van Rheenen of Mendota, Illinois, "These tasty little tarts are nice for a family, kids love having their own tiny pies. For company, I use a variety of fillings and arrange them on a pretty platter."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.
Nutrition Facts : Calories 190 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 114mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
TINY PECAN TARTS
These are so easy and melt in your mouth! My brothers request these every year for the Holidays, as well as my family.
Provided by Sandy Greathouse
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
- To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 35.8 g, Cholesterol 64.2 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 8.2 g, Sodium 108.7 mg, Sugar 27 g
MINI SHORTBREAD TART SHELLS
Make and share this Mini Shortbread Tart Shells recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 35 serving(s)
Number Of Ingredients 4
Steps:
- Set oven to 300 degrees.
- Prepare mini muffin tins.
- In a bowl mix all ingredients with an electric hand mixer until well blended.
- Pinch off small pieces of dough (do not roll the dough first) using your fingers pat into the muffin tins to form a "shell".
- Prick the bottoms with a fork.
- Bake for about 20 minutes (during the baking time prick bottoms again if the shells puff up.
- Cool and fill as desired.
Nutrition Facts : Calories 73.5, Fat 5.3, SaturatedFat 3.3, Cholesterol 13.9, Sodium 46.5, Carbohydrate 6, Fiber 0.1, Sugar 1.7, Protein 0.6
EASY MINI LEMON TARTS WITH SHORTBREAD CRUST
These lemony mini tarts are rich and satisfying! The optional fresh fruit garnish adds a beautiful color and a lovely contrast in flavors. Serve individual mini-tarts garnished with fresh berries and sprinkled with confectioner's sugar, if desired.
Provided by Bibi
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
- Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
- Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
- Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 86.3 g, Cholesterol 174.3 mg, Fat 33.6 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 20.3 g, Sodium 200.3 mg, Sugar 50.7 g
SHORTBREAD TARTS WITH CHOCOLATE FILLING
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, 3/4 cup butter, and powdered sugar together to form pastry. Press about 1 teaspoon of pastry firmly against the bottoms and sides of 48 ungreased mini muffin cups. Do not extend pastry over the rims. Refrigerate while making the filling.
- Heat chocolate chips and 2 tablespoons butter in a 1-quart saucepan over low heat until melted. Remove from heat; stir in corn syrup and white sugar. Beat in eggs until filling is smooth.
- Fill each tart shell 3/4 full with chocolate filling, about 1 teaspoon. Sprinkle coconut and pecans on top.
- Bake in the preheated oven until filling is mostly set and pastry is golden, 20 to 25 minutes. Lift out tarts with the tip of a knife; cool on a wire rack.
Nutrition Facts : Calories 97.3 calories, Carbohydrate 12.4 g, Cholesterol 16.6 mg, Fat 5.2 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 13.4 mg, Sugar 5.7 g
TINY FUDGE TARTS
This cookie is like a fudge-filled shortbread.
Provided by AQOS
Categories Desserts Cookies Filled Cookie Recipes
Time 1h
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the flour and salt. Cut in the butter with a pastry cutter or fork until only small lumps remain. Sprinkle the water and 1 teaspoon vanilla over the mixture and mix well using a fork. Set aside.
- In a small bowl, mix together 1/4 cup butter, egg yolk and sugar until smooth. Beat in 1 teaspoon vanilla, cocoa and coconut until smooth. Set aside. Use 1/2 of the dough at a time. On a cloth covered board, dusted generously with sugar, roll dough out to 1/16 inch thick. Cut the dough into 2 1/2 inch squares. Spread 1 teaspoon of filling onto each square, bring the corners to the center and press lightly to seal. Place them onto an ungreased cookie sheet about 2 inches apart.
- Bake for 15 to 20 minutes, or until edges are golden. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 9.2 g, Cholesterol 19 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.4 g, Sodium 56.2 mg, Sugar 3.9 g
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