CREAM CHEESE TART SHELLS
Steps:
- Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 4.1 g, Cholesterol 14.1 mg, Fat 5.1 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 3.2 g, Sodium 37.8 mg
QUICK CREAM CHEESE PASTRY (TART SHELLS)
This is actually for mini-tart shells. The recipe came with my mini-tart shaper which I purchased from The Pampered Chef.
Provided by JMigs0
Categories Tarts
Time 1h45m
Yield 24 tart shells, 24 serving(s)
Number Of Ingredients 3
Steps:
- Beat butter and cream cheese in a bowl until smooth. Add flour; beat just until a soft dough forms. Form into a ball and wrap in plastic wrap; chill for 1 hour or overnight.
- Preheat oven to 425 degrees F/220°C.
- Shape dough into 1"/2.5 cm balls. Place each ball of dough into cups of mini muffin pan. Dip Mini-Tart Shaper into flour; press into dough to form tart shells. Pierce shells with a fork. (If you don't have a Mini-Tart shaper just use your fingers and form into shells).
- Bake 10-12 minutes or until light golden brown. Cool in pan for 5 minutes; carefully remove tart shells from pan. Cool completely. Fill as desired.
Nutrition Facts : Calories 69.7, Fat 5.6, SaturatedFat 3.5, Cholesterol 15.5, Sodium 41.6, Carbohydrate 4.1, Fiber 0.1, Protein 0.9
QUICK SHELLS AND CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Cook the pasta according to the package directions.
- Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and stir until melted. Stir in the pepper, salt and seasoned salt. Drain the pasta, and stir it into the cheese sauce. Serve immediately.
SUPER EASY TART SHELLS
What a quick way to make mini tart shells. Fill with pudding or fruit or whatever. You could also omit the sugar and make them a savory shells to be filled with spiced ground beef with taco toppings! I like to stuff them with a mixture of spinach and ricotta cheese.
Provided by Aimchick
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Mix ingredients until a dough forms.
- Divide dough into 8 equal parts.
- roll out and press into standard size muffin tins.
- bake at 475 about 8 to 10 minutes or until golden.
- Stuff with whatever you like.
Nutrition Facts : Calories 99.3, Fat 3.5, SaturatedFat 0.9, Cholesterol 0.5, Sodium 287.4, Carbohydrate 15, Fiber 0.5, Sugar 3.4, Protein 1.8
QUICK CHERRY CREAM CHEESE TART
It's hard to believe that just five ingredients and a few minutes of prep can result in these delicate and scrumptious tarts.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the cream cheese, sugar and extract until smooth. Spoon into shells. Top with pie filling. Refrigerate until serving.
Nutrition Facts : Calories 360 calories, Fat 20g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 275mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
FLAKY PASTRY TART SHELLS
Steps:
- 1. Place the flour, butter, and salt in a food processor fitted with a steel blade. Pulse about 24 times, then open the machine and lift a handful of crumbs. The largest pieces of butter should be the size of raw grains of rice or barley. If there are larger pieces, continue to pulse the mixture. When the butter pieces are the correct size, transfer the mixture to a large mixing bowl. Sprinkle 6 tablespoons of ice water onto the dough. Spread the fingers of one hand as if you were about to grab a large ball, and using your rigid fingertips as if they were a large fork, stir the dough quickly and briefly until the liquid is incorporated. Squeeze a handful of the dough in your palm. The dough should have just enough moisture to stay together. Break the piece in half. If it seems dry and crumbly, cautiously add more water a few teaspoons at a time until you can squeeze it into a ball that will not crumble when broken apart. If your kitchen is reasonably cool, the butter was cold, and you used ice water, the dough should be at just the right stage of malleability for rolling out, and it will be easiest to work with immediately. If your kitchen is very warm, wrap the dough in plastic wrap and refrigerate it for about 15 minutes.
- 2.Rolling the dough:
- Turn the pastry dough out on a lightly floured board and divide it into quarters for small 7-inch tart shells or in half for large 10-inch shells. Shape 1 piece into a disk and dust the top lightly with flour. Begin to roll out the dough, using quick but gentle strokes with the pin. Start with the pin in the middle of the round and roll to the top, then to the bottom. Rotate the dough 1/4 turn each time you roll to be sure the dough is not sticking and use additional flour as necessary. When the round is larger than 9 inches for a small tart, or 12 inches for a large tart, and about 1/8 inch thick, turn a 9- or 12-inch plate or bowl upside down on the dough as a template and cut around it with a sharp knife. Remove the plate or bowl.
- 3.Forming the edge:
- Fold 1/2-inch edge of dough all around to form a decorative rim. Begin by folding a 1-inch-long section over by 1/2 inch, then overlap the fold by half and roll another piece of dough over, pinching it firmly in place. Continue to roll and pinch, and a twisted rope pattern will. Form. Roll out the remaining dough and crimp the edges in the same manner. Transfer the pastry shells to baking sheets lined with parchment paper and poke the interior of the shells all over with the tines of a fork. Refrigerate the pastry for at lest 30 minutes or up to 24 hours. If you wish, you can freeze the shells on the baking sheets, and when they are frozen, stack them inside freezer bags. Bake the shells without defrosting first.
- 4.Prebaking:
- Preheat the oven to 375°F. Brush the rims of the tarts with egg wash. Bake the tart shells (1 baking sheet at a time) for 15 minutes, then reduce the heat to 350°F and continue to bake until they are an even golden brown, 8 to 12 minutes longer. Lift a shell with a spatula and check that the underside is evenly brown. If the tart shells puff up during baking, press down the center of the pastry with the back of a large spoon. Let cool on the baking sheet.
More about "quick cream cheese pastry tart shells recipes"
CREAM CHEESE PASTRY SHELLS RECIPE | MYRECIPES
From myrecipes.com
Servings 72Total Time 2 hrs 20 mins
- Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add flour to butter mixture, beating at low speed just until blended. Shape dough into 72 (3/4-inch) balls, and place on a baking sheet; cover and chill 1 hour.
- Place dough balls in cups of lightly greased miniature muffin pans; press dough to top of cups, forming shells.
- Bake at 400° for 10 to 12 minutes. Remove from pans to wire racks, and cool completely (about 15 minutes).
- Test Kitchen Tip: Baked pastry shells may be made up to 1 month ahead and frozen in an airtight container. Thaw at room temperature before filling.
EASY CREAM CHEESE PASTRY TART SHELLS - TODAY'S PARENT
From todaysparent.com
Estimated Reading Time 30 secs
MINI FRUIT TART RECIPE - CELEBRATING SWEETS
From celebratingsweets.com
VANILLA CREAM IN PASTRY SHELLS - MCCORMICK
From mccormick.com
MINI CHEESE TARTS - THERESCIPES.INFO
From therecipes.info
CREAM CHEESE TART SHELLS | RECIPE | CHEESE TARTS, TART SHELLS RECIPE ...
From pinterest.com
PASTRY CREAM RECIPE FILLING - THERESCIPES.INFO
From therecipes.info
CREAM CHEESE DOUGH FOR TARTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MINI TART SHELLS MADE WITH THREE INGREDIENTS RECIPE
From thespruceeats.com
10 BEST CREAM CHEESE TART FILLING RECIPES - YUMMLY
From yummly.com
CREAM CHEESE PASTRY DOUGH (FOR QUICHES & TARTLETS)
From garlicandzest.com
CREAM CHEESE PASTRY SHELL RECIPE | MYRECIPES
From myrecipes.com
CREAM CHEESE PASTRY - THE KITCHEN MAGPIE
From thekitchenmagpie.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
VANILLA CREAM IN PASTRY SHELLS RECIPE - RECIPETIPS.COM
From recipetips.com
CREAM CHEESE TART SHELLS | RECIPE | DESSERT RECIPES, DESSERTS, TART …
From pinterest.ca
10 BEST TART SHELL FILLINGS RECIPES - YUMMLY
From yummly.com
CREAM CHEESE TART SHELLS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
MINI TARTS - KING ARTHUR BAKING
From kingarthurbaking.com
A QUICK AND EASY CREAM CHEESE PASTRY - THE FRESH LOAF
From thefreshloaf.com
CREAM CHEESE TART SHELLS - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
TARTELETTER SHELLS (CREAM CHEESE TART SHELLS) - SID'S SEA PALM …
From sidsseapalmcooking.com
RECIPES FOR PUFF PASTRY SHELLS - THERESCIPES.INFO
From therecipes.info
QUICK CREAM CHEESE PASTRY (TART SHELLS) RECIPE - FOOD.COM
From pinterest.ca
CREAM CHEESE TART SHELLS | RECIPESTY
From recipesty.com
MINI TART SHELLS - TARTLET RECIPE (3 WAYS) - VEENA AZMANOV
From veenaazmanov.com
VANILLA CREAM IN PASTRY SHELLS RECIPE - FOOD CHANNEL
From foodchannel.com
CREAM CHEESE TART SHELL - RECIPES - PAGE 6 | COOKS.COM
From cooks.com
SAVORY TART RECIPES | ALLRECIPES
From allrecipes.com
HOW TO MAKE TART SHELLS - WHERE IS MY SPOON
From whereismyspoon.co
PINEAPPLE CREAM CHEESE PHYLLO TART SHELLS RECIPE - FOOD NEWS
From foodnewsnews.com
20 CREAM CHEESE PUFF PASTRY RECIPES - BEAT BAKE EAT
From beatbakeeat.com
RECIPES FOR PASTRY SHELLS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CREAM CHEESE TART SHELLS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RHUBARB CREAM CHEESE DANISH - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
CREAM CHEESE PASTRY - THERESCIPES.INFO - THERECIPES
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love