MINI ROLO TARTS
A lovely teatime treat,delicious for all the family.
Provided by laggy1
Time 30m
Yield Makes Tartlets
Number Of Ingredients 0
Steps:
- Make the pastry. Sift the flour and icing sugar into the bowl. Cut the butter into little cubes and tip them into the flour with the salt. With your fingertips, rub the butter into the flour and sugar until the mixture looks like sand or breadcrumbs.
- Add the egg yolks to the mixture, stirring them in with a knife. Then use your hands to bring the dough into a ball. Knead it very lightly until its smooth. Flatten the ball of dough out slightly, wrap it in cling film or a plastic bag and put it in the fridge for 1 hour.
- Take the pastry out of the fridge and divide into 24. Roll each piece into a ball and put each ball into a mini muffin pan. Press each one down with a tartlet shaper or the end of a rolling pin to make a pastry case. Put a rolo ino each case then put it in the oven at 180 degrees for 12-15 mintues until pastry cooked and rolo gooey.
- Allow to cool and enjoy!
MILLIONAIRE'S CHOCOLATE TART
A dinner party version of teatime favourite, millionaire's shortbread. It's not too bitter, so the kids will love it too
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Dinner, Treat
Time 2h
Number Of Ingredients 10
Steps:
- Break the pastry into chunks and drop into a food processor. Drizzle over the vanilla paste and pulse until the vanilla is speckled through the pastry (the extract should be completely absorbed). Tip out onto a floured surface, bring together into a ball, then roll out to line a 23cm tart tin (leave any overhanging pastry as you will trim this away when the tart is baked). Chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Line the pastry with greaseproof paper. Fill with baking beans, bake blind for 15-20 mins, then remove the paper and beans and bake for 5-10 mins more until pale golden. Carefully spread caramel over the base and set aside while you make the filling. Lower oven to 180C/160C fan/gas 4.
- Melt the chocolates in a bowl over a pan of barely simmering water, then stir in the melted butter. Whisk the eggs, yolks and sugar together with an electric whisk in a large mixing bowl for 10 mins, until pale and thick enough to leave a trail when the beaters are lifted up. Fold in the melted chocolate with a large metal spoon, then scrape into the tin.
- Bake for 20-25 mins - the surface should be set and puffed but still with a slight wobble. Cool, then chill for at least 3 hrs or overnight, before dusting with icing sugar and serving.
Nutrition Facts : Calories 618 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.59 milligram of sodium
OREO® MINI CHEESECAKES
These bite-sized cheesecakes are easy to make and a big hit at parties. Garnish with melted chocolate or your choice of sliced fruit or berries.
Provided by Katherine
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 3h25m
Yield 24
Number Of Ingredients 4
Steps:
- Move oven rack to middle tier and preheat oven to 350 degrees F (175 degrees C). Line 24 mini-muffin cups with miniature paper liners.
- Beat cream cheese, eggs, and sugar together in a bowl until smooth.
- Put 1 cookie into the bottom of each paper liner. Spoon the cream cheese mixture atop the cookies.
- Bake in preheated oven until nearly set in the middle, about 15 minutes.
- Move tins to a wire rack to cool slightly before refrigerating until the cheesecake layer sets firmly, about 3 hours.
Nutrition Facts : Calories 133.8 calories, Carbohydrate 11.9 g, Cholesterol 36 mg, Fat 8.8 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 4.6 g, Sodium 109.4 mg, Sugar 8.3 g
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