AWARD-WINNING MAPLE-NUT-TOFFEE TART
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour and sugar in a bowl. Cut in butter until the mixture resembles coarse crumbs.
- Combine egg yolks and milk in a small bowl; stir into flour mixture until dough is blended.
- Press dough, using lightly floured hands, into the bottom and 1 inch up the sides of a 12-inch tart pan with a removable bottom. Line the unpricked shell with a double thickness of aluminum foil. Place pan on a large baking sheet.
- Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes.
- Meanwhile, combine condensed milk, maple flavoring, cinnamon, and salt in a medium bowl. Stir pecans, walnuts, and almonds into the batter.
- Remove shell from the oven, leaving oven on, and fill with batter.
- Return tart to the oven and bake until golden brown, 20 to 25 minutes.
- Remove from the oven and cool completely on a wire rack, about 30 minutes.
- Place chocolate chips in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 3 minutes. Drizzle tart with melted chocolate. Refrigerate until chocolate has hardened and filling is firm.
Nutrition Facts : Calories 450.2 calories, Carbohydrate 43 g, Cholesterol 76.2 mg, Fat 28.6 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 11.3 g, Sodium 176.2 mg, Sugar 24.3 g
PRIZE WINNING FESTIVE PHYLLO TARTS
A number of years ago I won a Maytag stove by entering this recipe in a Splenda contest. Both my husband and my son are diabetics, and I try to adapt recipes that can fit into their diets. This dessert is tasty enough, and looks elegant enough to be served for any occasion...just vary the optional toppings (listed below) to suit the occasion (ie, mincemeat for Thanksgiving or Christmas, , or simply dust with confectioners sugar if that would work with your carb allowance.
Provided by Sweet Baboo
Categories < 60 Mins
Time 40m
Yield 12 tarts, 12 serving(s)
Number Of Ingredients 8
Steps:
- For filling, beat cream cheese and Splenda until smooth.
- Add eggs, sour cream, and vanilla, and beat well. I usually prepare the filling in the food processor. Set aside.
- For crust, place 1 sheet of phyllo on a work surface (keep remainder covered with a damp tea towel to prevent drying out). Brush with melted margarine (or butter). Place a second sheet on top. Cut into 12 squares. Place 1 square in each greased muffin cup, leaving the corners of the square extending up into points. Repeat with remaining 2 sheets of phyllo, placing this next square on top of the phyllo lined muffin cups, but giving it a 1/4 turn, so the points fit between the existing ones (completed pastry should look like a tulip).
- Divide cheese mixture between tart shells. If using optional filling drop 1/2 TBSP of any topping except fresh fruit, in center of each tart.
- Bake at 375°F for 20 minutes, or until pastry is golden and filling is set.
- Cool in muffin tin on a rack until only warm, then remove from tin to rack to finish cooling.
- Store in the refrigerator.
- Garnish with fresh fruit (and a sprinkle of powdered sugar) if using that option.
Nutrition Facts : Calories 111, Fat 8.5, SaturatedFat 4.1, Cholesterol 53, Sodium 149.5, Carbohydrate 4.7, Fiber 0.1, Sugar 0.1, Protein 3.7
FRUIT TOPPED PHYLLO TART
This is a very versatile dish-there are many combinations which I have listed. Kids love it and yet it looks very elegant for those nights of entrainment. Prep time is the draining of the yogurt.
Provided by southern chef in lo
Categories Dessert
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In paper towel lined sieve, drain the yogurt for 2 hours.
- Heat oven to 350°F and coat 8 x 11-inch tart pan with removable bottom with cooking spray. Press 1 sheet phyllo dough into pan and sprinkle with 1 teaspoon of wheat germ; repeat four more times. Each time sprinkle with wheat germ, ruffle the remaining phyllo dough and place around edges of pan coat with cooking spray and sprinkle with remaining wheat germ.
- Bake 10 minutes or until golden brown; cool completely.
- While cooling, in bowl combine yogurt, sour cream, jam, sugar, and zest. Spoon the mixture into the cooled tart shell and top with grapes and blueberries. Dust with powdered sugar.
- OTHER COMBINATIONS FOR THE FILLING: seedless raspberry jam with orange zest and strawberries and kiwifruits, or ginger preserves with orange zest and pineapple and blueberries, or strawberry jam, lime zest with peaches and plums, or orange marmalade with ground cinnamon and cantaloupe and honeydew, or pineapple preserves with five spice powder and raspberries and blackberries, or peach preserves with pumpkin pie spice and mango and strawberries----you can use any of these combo just mix and match--whatever you think is good.
Nutrition Facts : Calories 259.9, Fat 11.2, SaturatedFat 6.4, Cholesterol 22.9, Sodium 159.5, Carbohydrate 35.8, Fiber 1.1, Sugar 17.5, Protein 4.8
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