Sweet Tartlet Shells Recipes

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SWEET TARTLET SHELLS



Sweet Tartlet Shells image

Categories     Dairy     Egg     Dessert     Bake     Picnic     Shower     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 48 tartlet shells

Number Of Ingredients 7

2 1/4 sticks (1 cup plus 2 tablespoons) cold unsalted butter
3 cups all-purpose flour
3/4 cup confectioners' sugar
1/2 teaspoon salt
3 large egg yolks
3 tablespoons ice water
1 teaspoon vanilla

Steps:

  • Cut butter into bits. In a bowl with a pastry blender or in a food processor blend or pulse flour, confectioners' sugar, and salt until combined well and add butter, blending or pulsing until mixture resembles coarse meal. In a small bowl whisk together yolks, ice water, and vanilla until combined well and add to flour mixture, tossing with a fork or pulsing until incorporated. Form dough into a ball and divide into 2 pieces. Form each piece into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 1 hour and up to 1 week.
  • Preheat oven to 400°F.
  • Form 1 dough disk into twenty-four 1-inch balls, keeping remaining disk wrapped and chilled. Press dough balls into bottoms and up sides of twenty-four 1/8-cup mini-muffin cups (about 1 3/4 inches across top and 1 inch deep). Trim any overhang with a knife and prick bottoms of shells with a wooden pick. Chill shells 15 minutes, or until firm. Bake shells in middle of oven 12 minutes, or until golden, and cool in cups on racks. Gently loosen shells with a knife and remove from cups, reserving shells for Chocolate Raspberry Bites .
  • Make more shells (for Lemon Meringue Bites ) in same manner but after loosening shells do not remove them from cups. Tartlet shells may be made 2 days ahead and kept in an airtight container at room temperature.

CREAM CHEESE TART SHELLS



Cream Cheese Tart Shells image

Cream cheese adds a deliciously rich flavor to these tart shells.

Provided by Glenda

Categories     Desserts     Pies     Tarts

Time 2h

Yield 24

Number Of Ingredients 3

3 ounces cream cheese, softened
½ cup butter, softened
1 cup all-purpose flour

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

SWEET POTATO TARTLETS



Sweet Potato Tartlets image

My family can't resist sweet potatoes when they're mashed, placed in crunchy phyllo shells and topped with marshmallows. The bite-size tarts are fun to eat, too! -Marla Clark, Moriarty, New Mexico

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 15 tartlets.

Number Of Ingredients 7

1 medium sweet potato, peeled and chopped
1 tablespoon butter
1 tablespoon maple syrup
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 package (1.9 ounces) frozen miniature phyllo tart shells
15 miniature marshmallows

Steps:

  • Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain., In a small bowl, mash sweet potato with butter, syrup, cinnamon and nutmeg. Place 1 tablespoon potato mixture in each tart shell. Place on an ungreased baking sheet. Top with marshmallows. Bake at 350° for 8-12 minutes or until marshmallows are lightly browned.

Nutrition Facts : Calories 41 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 16mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

BAKED SWEET TART SHELL



Baked Sweet Tart Shell image

Categories     Dessert     Bake     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 (12- to 13-inch) tart shell

Number Of Ingredients 8

2 1/3 cups all-purpose flour
1/3 cup sugar
3/4 teaspoon salt
1 3/4 sticks (3/4 cup plus 2 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
3 large egg yolks
1 teaspoon vanilla
Special Equipment
a pastry or bench scraper; 1 (12- to 13-inch) round fluted tart pan (1 inch deep) with removable bottom; pie weights or raw rice

Steps:

  • Pulse together flour, sugar, salt, and butter in a food processor until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Add yolks and vanilla and pulse just until incorporated and mixture begins to clump.
  • Turn out mixture onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together into a ball with scraper and transfer to tart pan. Pat out ball with floured fingertips onto bottom and up side of tart pan in an even 1/4-inch layer. (If mixture sticks to your fingers, spread a sheet of plastic wrap over it and pat through plastic wrap.) Prick bottom of shell all over with a fork, then chill until firm, at least 30 minutes.
  • Preheat oven to 375°F.
  • Line shell with foil and fill with pie weights. Bake in middle of oven on or over a large sheet of foil (to catch any drips of butter) until sides are set and edges are light golden, about 20 minutes. Carefully remove foil and weights and bake shell until bottom is golden and sides are golden brown, 14 to 16 minutes more. Cool shell completely in pan on a rack before filling.

TART SHELLS



Tart Shells image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes five 3-inch tart shells

Number Of Ingredients 4

1 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/4 cup solid vegetable shortening
4 to 6 tablespoons ice water

Steps:

  • Sift flour and salt together into a medium bowl. Add shortening, and mix in with fingertips until the mixture resembles cornmeal. Add just enough ice water to form a dough. Gather into a ball, wrap in plastic, and place in refrigerator for a few minutes before rolling out.

SWEET PASTRY SHELL



Sweet Pastry Shell image

Provided by Martha Stewart

Yield Makes one 12-inch tart shell

Number Of Ingredients 5

2 1/2 cups all-purpose flour
Pinch of salt
1 cup cold (2 sticks) unsalted butter, cut into small pieces
1 scant cup confectioner's sugar
3 egg yolks

Steps:

  • In a food processor, combine flour, salt, and butter; pulse until mixture resembles coarse breadcrumbs. Add sugar and egg yolks; pulse until dough comes together. Turn dough out on a piece of plastic wrap, form into a ball, wrap, and chill for at least 1 hour.
  • Preheat oven to 375 degrees. Place a fluted 12-inch tart pan with a removeable bottom on a baking sheet. Coarsely grate chilled pastry into pan. Press dough down evenly, about 1/8-inch thick, on the bottom and up sides of pan; do not let pastry warm. Chill again for at least 30 minutes.
  • Line shell with parchment paper and pie weights. Bake until lightly browned, 20 to 25 minutes. Allow shell to cool before filling, and remove pie weights.

SWEET TART PASTRY



Sweet Tart Pastry image

A low-salt tart recipe. Fill with your favorite filling.

Provided by JJOHN32

Categories     Desserts     Pies     100+ Pie Crust Recipes

Yield 8

Number Of Ingredients 6

1 ½ cups all-purpose flour
3 tablespoons white sugar
¼ teaspoon salt
⅔ cup unsalted butter, cubed
1 egg, beaten
½ teaspoon vanilla extract

Steps:

  • Sift together the flour, sugar, and salt into a bowl.
  • Toss butter through flour mixture to coat pieces. Using fingertips, rub fat into flour, working it until you have created a coarse meal with a few pea-size particles of fat.
  • Empty crumbs onto a cool surface. Form mixture into a mound. Make a 4 to 5 inch well in center of the mound. Combine egg and vanilla and pour mixture into the well. Using a fork, draw crumbs into egg mixture, about 1 - 2 tablespoons at a time. When all crumbs are added, toss mixture a few times with a pastry blender to form large clumps, then scrape into a mound.
  • Using the heel of your hand, push 2 - 3 tablespoons of the dough at a time, outward in 6 to 8 inch sweeps. This will blend fat and flour and give crust a delicate texture. If your hand becomes sticky, flour it as needed. Repeat process until all dough has been worked. Gather dough into a mound again. Repeat procedure 2 more times.
  • After third time, flour your hands. Gently knead the dough 5 or 6 times to make it smooth. Shape into a 5 inch disk. Dust disk lightly with flour, score with side of your hand, cover with plastic wrap, refrigerate for 20 minutes before shaping. DO NOT LET DOUGH BECOME TOO HARD or it will be difficult to roll. If this happens, let pastry soften at room temperature.
  • Roll out to 1/8 inch thickness. After dough has been rolled, position rolling pin 4 inches from top of the pastry. Lift dough over top of rolling pin and gently roll dough toward you. Lift pastry up. Make sure you keep a finger pressed against barrel of rolling pin to keep it from slipping. Position pastry, leaving about 1 1/2 inches of dough hanging over edge of pan on side closest to you. Then unroll pastry over an ungreased tart pan, moving pin away from you. Immediately lift overhang into pan to prevent sharp edge of the pan from cutting dough.
  • Working a small portion of the dough at a time, mold it into crease of the pan. Trim excess pastry from top edge of pan. Chill pastry in refrigerator or freezer for up to 30 minutes. Tear an 18 inch square of tin foil. Make a buttered circle in center of foil 2 inches larger than size of pan. Place foil buttered side down, centering it into the baking pan. Using your hand, press foil flush against the sides.
  • Heat oven to 425 degrees F (220 degrees C). Position shelf in lower third of oven. Fill pan with enough dried beans or baking nuggets to just cover surface of pan. DO NOT OVERFILL. Bake pastry shell on a shallow pan with sides. Bake crust 15 to 18 minutes or until sides begin to brown. Remove pan from the oven. Let stand about 30 seconds. Gently remove foil and beans. Reduce oven to 375 degrees F (190 degrees C). Continue to bake crust for 3 to 5 minutes or until it is golden. If bottom of pastry shell puffs up, tap it gently with bottom of a fork to expel the air. Do this carefully so the pastry crust doesn't break. When crust is done, cool completely before filling.

Nutrition Facts : Calories 248.8 calories, Carbohydrate 22.7 g, Cholesterol 63.9 mg, Fat 16.2 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 9.9 g, Sodium 84 mg, Sugar 4.8 g

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