THREE INGREDIENT MINI TART SHELLS
Here is a recipe for mini tart shells or mini tart crusts that can go great with just about any filling.
Provided by Carroll Pellegrinelli
Categories Breakfast Brunch Dessert Pies Cookies & Candy
Time 55m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- In a mixing bowl, cream together the butter and cream cheese.
- Gradually add flour until well mixed.
- Form into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
- Remove from fridge. Roll into 2-inch balls and place in 24-cup miniature muffin tin .
- Preheat oven to 350 F or 325 F for a dark pan .
- Use fingers to smash balls into tart shell shape. Fill shells with approximately 2 cups of filling, as desired. Depending on filling, the filled shells are baked from 15 to 25 minutes.
- Unfilled shells can be baked for 5 to 10 minutes.
Nutrition Facts : Calories 1125 kcal, Carbohydrate 217 g, Cholesterol 27 mg, Fiber 8 g, Protein 30 g, SaturatedFat 7 g, Sodium 29 mg, Sugar 1 g, Fat 13 g, ServingSize 24, UnsaturatedFat 0 g
TART SHELLS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes five 3-inch tart shells
Number Of Ingredients 4
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.
TART SHELL DOUGH
Use this to make our Layered Pecan Pie.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes enough for one 9-inch pie
Number Of Ingredients 5
Steps:
- Process flour, salt, sugar, and butter in a food processor just until mixture resembles coarse meal, about 10 seconds.
- With machine running, add ice water. Process just until dough starts to come together (no more than 15 seconds). Turn out dough onto plastic wrap; press into a flat circle, and wrap. Refrigerate at least 30 minutes or up to 2 days.
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
TART SHELL
Categories Dessert Bake Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (11-inch) tart shell
Number Of Ingredients 7
Steps:
- Blend together flour, sugar, salt, butter, and shortening with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
- Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (If you overwork mixture, pastry will be tough.)
- 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 with scraper and press into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork. Chill 30 minutes.
- Preheat oven to 375°F.
- Line tart shell with foil or parchment paper and fill with pie weights. Bake in middle of oven until pastry is pale golden along rim, 20 minutes. Carefully remove foil and weights and bake until pale golden all over, 10 minutes more. Cool in pan on a rack.
TART SHELLS
Make and share this Tart Shells recipe from Food.com.
Provided by anme7039
Categories Tarts
Time 30m
Yield 24 shells, 24 serving(s)
Number Of Ingredients 3
Steps:
- Blend cream cheese and butter together.
- Add flour and mix.
- Chill for at least 30 minutes.
- Divide into 24 balls and press into miniature muffin tins, pushing dough up the sides.
- Spoon filling into pastry shells.
- Bake at 325 degrees Fahrenheit for 25 minutes.
Nutrition Facts : Calories 65.2, Fat 5.1, SaturatedFat 3.2, Cholesterol 14.1, Sodium 37.8, Carbohydrate 4.1, Fiber 0.1, Protein 0.8
TART SHELLS
Provided by Craig Claiborne
Time 3h
Yield About 26 tart shells
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Put butter into bowl of electric mixer and start beating on medium speed. Cream butter until smooth.
- Add sugar gradually while beating. When well blended, add eggs one at a time, beating well after each addition.
- Add almonds to mixture and beat thoroughly to blend.
- Sift together flour and baking powder and add, beating constantly.
- Scrape dough onto flat sheet of wax paper and shape it into a one-inch-thick rectangle measuring 10 by 6 inches.
- Cover dough in plastic wrap and chill 2 hours or longer.
- Lightly flour work surface and put dough on it. Roll dough out into square measuring 19 by 19 inches. With cutter about 4 inches in diameter cut out circles; there should be about 20. Gather scraps and roll dough out again. Cut into 6 to 8 more.
- Lightly butter 26 or more 3-inch tart pans and line with circles of dough. Prick bottom of each shell with fork tines.
- Arrange lined tins on baking sheet. Place in oven and bake about 15 minutes until crisp and lightly browned.
Nutrition Facts : @context http, Calories 1052, UnsaturatedFat 37 grams, Carbohydrate 84 grams, Fat 75 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 34 grams, Sodium 45 milligrams, Sugar 31 grams, TransFat 2 grams
BAKED SWEET TART SHELL
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
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.
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- Process first 3 ingredients in a food processor until blended. Add butter, and pulse 8 to 10 times or until mixture is crumbly. Add water, and pulse 8 to 10 times or until mixture holds together.
- Turn dough out onto a lightly floured surface; shape into a ball. Place on plastic wrap; flatten slightly and wrap securely. Refrigerate at least 30 minutes.
- Roll pastry to 1/8-inch thickness on a lightly floured surface. Fit into a fluted 10 1/2- x 3-inch-deep round tart pan; trim excess pastry along edges. Cover with plastic wrap, and refrigerate 30 minutes. Freeze 30 additional minutes. Line pastry with aluminum foil; fill with pie weights or dried beans.
- Bake at 375° for 17 minutes. Remove weights and foil; bake 8 additional minutes. Cool on a wire rack.
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