Cookie Tarts Recipes Recipe Paper

LINZER TARTS

Steps:

• Beat butter and sugar together until the mixture is light and fluffy. Stir in 1/2 cup flour, the ground almonds, and cinnamon. Mix in remaining flour 1/2 cup at a time until the mixture becomes a slightly stiff dough.
• Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for about one hour.
• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• On a lightly floured surface, roll half of the dough into a sheet 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles. You should now have about 12 circles.
• Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.
• Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter.
• Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.
• Spread a thin coating of jam on each of the cookie rounds. Set a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.

HAWAIIAN COOKIE TARTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, confectioners' sugar, and cornstarch in a large bowl. Mix well. Add butter and vanilla extract and stir until a soft dough forms. Shape into 36 balls. Place 1 ball in each of 36 ungreased mini muffins cups; press lightly into the bottom and up the sides to make a crust.
• Spoon 1 teaspoon pineapple preserves into each crust. Sprinkle 1 teaspoon macadamia nuts over pineapple. Beat sugar and egg together in a small bowl to combine; mix in coconut until well blended. Spoon 1 teaspoon of the mixture over each macadamia layer.
• Bake in the preheated oven until crust and coconut are golden brown, 23 to 33 minutes.
• Cool in pans for 20 minutes. Hold each pan upside-down at an angle over a wire rack; tap bottoms of cups lightly with a butter knife to release tarts. Let cool completely.

SAND TART COOKIE RECIPE, PA DUTCH COOKIES

Steps:

• Cream butter, add sugar and beat until fluffy.
• Add eggs and vanilla. Mix well.
• Combine dry ingredients and add to butter mixture. Mix until combined.
• Wrap the dough into parchment paper and chill in the refrigerator for at least two hours.
• Preheat the oven to 350°.
• Spread the chilled dough onto a floured countertop. Roll it out to about 1/8" thick (adding flour as needed to keep the cookies from sticking).
• Using cookie cutters, cut them into shapes and carefully transfer the cookies to greased or parchment-lined baking sheets.
• Brush each cookie top with well-beaten egg wash.
• Sprinkle the tops of the cookies with cinnamon/sugar mixture and place a pecan or walnut halve on top, or sprinkle with chopped nuts. Or if you prefer, sprinkle the tops with Christmas sprinkles.
• Bake for 8 - 10 minutes. Let them rest for about a minute then transfer the cookies to a wire rack to cool.

LEMON COOKIE TARTS

Steps:

• In food processor pulse sugar, powdered sugar and butter till creamy. Can be done with electric beaters as well.
• Mix rest of ingredients except lemon curd and sweetened condensed milk, mix until a smooth dough is formed.
• Chill 15 minutes wrapped in plastic wrap.
• Spray mini muffin tins with Pam.
• Measure 1 Tbsp of dough.
• Roll into ball place one in each hole of mini tart pan.
• Using your thumb make a centre with the dough making sure that the dough in uniform size all around and not to thin on the top.
• Bake at 350°F for 9 minutes or until dough is slightly firm but not set. They may close up during cooking.
• Remove tart shells from oven working quickly and using the back of a rounded 1/2 tsp measuring spoon gently press a shallow indentation in each shell. (Don't let them cool or it will be harder to get them to form a shell).
• Bake 2-3 minutes longer or until edges of shells are firm and golden.
• Let cool in the pan for 5 minutes.
• Carefully remove from pan and transfer to cooling rack, if they need more shaping you can do that now.
• Cool completely before filling. Can be made to this point and frozen (but thaw to room temp before filling).
• For the filling mix together purchased or homemade lemon curd and sweetened condensed milk.
• Put a small amount of powdered sugar in a sieve and shake a little on the top of each tart, garnish with a long piece of lemon zest.

TRUFFLE-FILLED COOKIE TARTS

Steps:

• Preheat oven to 400°. In a large bowl, beat butter and sugars until blended. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture. , Shape level tablespoons of dough into 2-1/2-in.-wide patties. Press onto bottoms and up the sides of greased mini-muffin cups., Bake until set, 8-10 minutes. Immediately press a deep indentation in center of each with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely., For filling, in a small heavy saucepan, combine chocolate chips, cream and butter; cook and stir over medium heat until smooth. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat, stirring constantly, until mixture is thickened and a thermometer reads at least 160°, 15-17 minutes. Do not allow to boil. Immediately transfer filling to a bowl; cool 20 minutes, stirring occasionally., Spoon 1 tablespoon filling into each crust. Top with sprinkles. Refrigerate until cold, about 1 hour.

COOKIE CRUST

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Add vanilla and egg yolks, one at a time, beating well after each addition. Add flour and salt; beat until just coming together but still crumbly.
• Divide dough in half. Use immediately, or wrap each half in plastic wrap and refrigerate until ready to use.

HONG KONG EGG TART RECIPE

Steps:

• For the oil dough, mix all the ingredients together in a large bowl. Place the mixture between 2 sheets of non-stick parchment paper and roll out until ¾-inch in thickness, ideally into a rectangular shape.
• For the water dough, place all the ingredients in an electric stand mixer fitted with the dough hook and mix to form a dough, adding some water-up to 2 cups-in order to bind the ingredients together if necessary.
• Knead in the mixer for 10 minutes until the dough is super stretchy. You should be able to stretch the dough out between your hands to form an ultra-thin film without it breaking. Check the elasticity of the water dough by pulling it between your fingers. You should be able to stretch it into a super-thin, translucent film.
• Pack the water dough and the oil dough into separate large baking pans lined with non-stick parchment paper. Freeze for 3 hours to firm up.
• Remove the 2 doughs from the freezer and let soften slightly (but not for too long, otherwise they will be difficult to handle and require further time in the freezer to firm up again). Place the water dough on a sheet of non-stick parchment paper and, using a rolling pin, lightly roll the water dough out into a rectangle ½-inch thick. Place the oil dough on top, ensuring that there is at least a ¾-inch border of water dough all around the edge of the oil dough.
• Place a sheet of non-stick parchment paper on top of this double layer of dough and lightly roll it out to a rectangle about ½-inch thick.
• Remove the top sheet of paper, rotate the dough rectangle so that one long edge is facing you, and mark an imaginary line down the center of the dough.
• Lifting the dough by placing your hand underneath the bottom layer of paper, fold each side of the dough in to meet this imaginary line. Seal the edges.
• Fold the 2 halves over each other to form 4 layers of dough. Rotate the dough 90 degrees clockwise and lightly dust with flour. Chill in the freezer for 15 minutes to firm up slightly.
• Remove the dough from the freezer and mark into thirds. Fold one third at one end of the dough over the middle, then fold the other third over the top. Return the dough to the freezer for a further 15 minutes.
• For the filling, place the beaten eggs in a bowl. In a separate bowl, lightly whisk the sugar and custard powder into the water until the sugar has dissolved.
• Pour the sugar mixture into the eggs and stir with a spoon, then stir in the evaporated milk.
• Strain the mixture through a fine-mesh sieve to remove any lumps and then gently skim the surface with a spoon to remove any floating bubbles.
• To finish the egg tarts, preheat the oven to 350°F.
• Remove the dough from the freezer and roll it out until ⅛-inch thick. Using a round pastry cutter, cut out 30 circles that are ½-inch larger than your fluted tart molds.
• Lightly oil a tart mold, then place a pastry circle in the center. Gently push the dough out from the center to the edges, ensuring that you don't rip it. Repeat the process for all your tart molds.
• Return the tart crusts to the freezer for a final 15 minutes before filling and baking.
• Stand the tart molds on a baking pan and fill the tart crusts 70 percent full with the custard mixture.
• Bake for 5 minutes, then reduce the oven temperature to 320°F, and bake for a further 15 minutes or until the custard is just set but still retains a slight wobble.
• Turn the oven off and leave the tarts inside for 1 minute.
• Remove from the oven and let stand until warm before eating.