Tiny Tarts Recipes

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TINY STRAWBERRY TARTS



Tiny Strawberry Tarts image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 12 tarts

Number Of Ingredients 3

Nonstick cooking spray, for the mini muffin pan
8 ounces pie dough scraps
6 teaspoons strawberry jam

Steps:

  • Preheat the oven to 350 degrees F. Spray a mini muffin pan with nonstick spray.
  • Form the dough scraps into a ball and roll 1/4 inch thick. Cut into 12 small squares and push each square into one of the mini muffin cups. Fill each with 1/2 teaspoon jam. Bake until the crust is golden, about 12 minutes.

TINY TOMATO TARTS



Tiny Tomato Tarts image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 45m

Yield 18 tartlettes

Number Of Ingredients 4

One 17.3-ounce package puff pastry, thawed
3 tablespoons basil pesto
4 Roma tomatoes sliced
Olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Line 2 baking sheets with parchment paper.
  • On a lightly floured work surface, unfold the puff pastry and roll lightly to flatten. Using a 2 1/2-inch cookie cutter, cut out pastry circles and place, evenly spaced, on the parchment.
  • Using a fork, generously prick (dock) the pastry circles to the edges.
  • Spread 1 teaspoon of the pesto on each circle, almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over.
  • Bake until puffed and golden, 15 to 20 minutes.

TINY PECAN TARTS



Tiny Pecan Tarts image

These are so easy and melt in your mouth! My brothers request these every year for the Holidays, as well as my family.

Provided by Sandy Greathouse

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 24

Number Of Ingredients 9

1 cup butter
6 ounces cream cheese, softened
2 cups all-purpose flour
4 eggs
3 cups packed brown sugar
4 tablespoons melted butter
1 pinch salt
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
  • To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 35.8 g, Cholesterol 64.2 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 8.2 g, Sodium 108.7 mg, Sugar 27 g

TINY CARAMEL TARTS



Tiny Caramel Tarts image

Rich and creamy caramel custard filled mini phyllo shell tarts - this bite-sized dessert is perfect for your Thanksgiving feast.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h25m

Yield 75

Number Of Ingredients 7

2 cups sugar
1/2 cup cold butter, cut into pieces
6 tablespoons Gold Medal™ all-purpose flour
4 egg yolks
2 cups milk
5 boxes (1.9 oz each) frozen mini phyllo shells (75 shells)
Sweetened whipped cream

Steps:

  • In 10-inch heavy skillet, heat 1 cup of the sugar over medium heat 6 to 8 minutes, stirring constantly, until sugar is melted and golden brown. Stir in butter until melted. Remove from heat.
  • In 3-quart heavy saucepan, stir together flour, egg yolks, milk and remaining 1 cup sugar with wire whisk. Heat to simmering over low heat, stirring constantly. Add melted sugar mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Spoon mixture into large bowl. Cover; refrigerate 4 hours.
  • To serve, spoon caramel mixture into phyllo shells; top with whipped cream.

Nutrition Facts : Calories 270, Carbohydrate 25 g, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 115 mg

MINI PECAN TARTS RECIPE BY TASTY



Mini Pecan Tarts Recipe by Tasty image

Here's what you need: sugar, unsalted butter, chopped pecans, cream cheese, unsalted butter, all-purpose flour

Provided by Tasty

Categories     Desserts

Yield 18 tarts

Number Of Ingredients 6

½ cup sugar
2 ½ tablespoons unsalted butter
¾ cup chopped pecans
3 oz cream cheese
5 ½ tablespoons unsalted butter
1 cup all-purpose flour

Steps:

  • Preheat the oven to 375ºF (190ºC).
  • Make the filling: Add the sugar and butter to a large bowl and cream with an electric hand mixer until fluffy.
  • Add the chopped pecans and fold to combine. Set aside.
  • Make the crust: In a large bowl, cream together the cream cheese and butter until smooth.
  • Add flour and beat to incorporate, then knead the dough with your hands until smooth.
  • Roll the dough into 18 small balls and press into the cups of a mini muffin tin. Fill the shells with the pecan filling.
  • Bake for 20-25 minutes, until golden brown.
  • Let the tarts cool in the mini muffin tin for 5 - 10 minutes.
  • Remove from the pan and serve warm.
  • Enjoy!

Nutrition Facts : Calories 100 calories, Carbohydrate 10 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 4 grams

TINY SHORTBREAD TARTS



Tiny Shortbread Tarts image

Says field editor Kim Marie Van Rheenen of Mendota, Illinois, "These tasty little tarts are nice for a family, kids love having their own tiny pies. For company, I use a variety of fillings and arrange them on a pretty platter."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 dozen.

Number Of Ingredients 4

1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 can (21 ounces) raspberry, cherry or strawberry pie filling

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.

Nutrition Facts : Calories 190 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 114mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

TINY TARTS



Tiny Tarts image

Yummy miniature pecan tarts. Wonderful on holiday cookie trays.

Provided by M. R. Hayes

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 2h

Yield 12

Number Of Ingredients 7

½ cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1 egg
¾ cup packed brown sugar
1 tablespoon margarine, melted
½ cup chopped pecans

Steps:

  • Preheat the oven toe 325 degrees F (165 degrees C).
  • Beat softened margarine or butter and cream cheese until thoroughly combined. Stir in flour.
  • Using 24 ungreased 1 3/4 inch mini muffin cups, press a rounded teaspoon of pastry evenly into the bottom and up the sides of each cup.
  • To Make The Filling: Beat the egg and mix in the brown sugar, melted margarine or butter and the chopped pecans.
  • Fill each pastry-lined muffin cup with about 1 heaping teaspoon of pecan filling. Bake at 325 degrees F (165 degrees C) for about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in the muffin cups, then remove and cool completely on a wire rack.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 22.3 g, Cholesterol 43.6 mg, Fat 14.8 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 7 g, Sodium 95.7 mg, Sugar 13.6 g

TINY TARTS WITH PECAN OR PUMPKIN FILLING



Tiny Tarts With Pecan or Pumpkin Filling image

These are great little desserts to have on the holiday dessert table. Instead of making a bunch of pies, I'll whip up these and everyone can have a lil bit of everything. Tasty pecan pie or pumpkin pie. Great presentation.

Provided by Vseward Chef-V

Categories     Tarts

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

1/2 cup margarine or 1/2 cup butter, softened
3 ounces package softened cream cheese
1 cup all-purpose flour
1 egg
3/4 cup packed brown sugar
1 tablespoon melted margarine or 1 tablespoon butter
1/2 cup pecans, coarsely chopped
1 egg
1/2 cup canned pumpkin
1/4 cup sugar
1/4 cup milk
1 teaspoon pumpkin pie spice

Steps:

  • Tarts:.
  • In a mixing bowl, beat margarine or butter and cream cheese until thoroughly blended. Stir in flour. Roll rounded-teaspoonsbul of dough into balls. Press evenly into the bottom and up the sides of mini-muffin cups.
  • Fill each pastry with 1 heaping teaspoon of desired filling.
  • Filling:.
  • In a small mixing bowl, beat ingredients together until mixed well.
  • Bake at 325 degree for 25-30 minutes or until pastry is golden and filling is puffed.
  • Cool slightly in pan
  • Remove from cups and cool completely on a wire rack.

Nutrition Facts : Calories 257.5, Fat 15.4, SaturatedFat 3.7, Cholesterol 43.8, Sodium 165.1, Carbohydrate 27.6, Fiber 1, Sugar 18, Protein 3.5

TINY TEXAS TACO TARTS



Tiny Texas Taco Tarts image

This is so quick and easy to put together and looks really special. You can use whatever toppings you happen to have on hand. The filling can also be served as a dip with veggies, fritos or tortilla chips. Prep time includes thawing time while preparing the filling, but does not include chill time. I think this came from somewhere on the internet.

Provided by Junebug

Categories     < 30 Mins

Time 20m

Yield 6-10 serving(s)

Number Of Ingredients 11

30 individual frozen miniature phyllo cups, thawed
3/4 cup mayonnaise
6 tablespoons sour cream
1/4 cup buttermilk, as needed*
3 tablespoons taco seasoning mix, prepackaged is okay
1 tablespoon lime juice, bottled is fine
grated carrot
shredded cheese
finely chopped green onion
yellow bell peppers or green bell pepper
shredded lettuce, etc

Steps:

  • Follow direction on package for preparing phyllo shells.
  • Mix the next 5 ingredients.
  • I usually prepare and chill the filling early in the day and then fill the tarts & add with toppings shortly before serving. I do not bake the shells.
  • Or you can bake the shells, cool, fill the tarts, put on toppings, arrange on platter and keep chilled until ready to serve.
  • *Add just enough to make it creamy. I always just add lemon juice to milk to sour.

Nutrition Facts : Calories 145, Fat 12.4, SaturatedFat 3.1, Cholesterol 13.3, Sodium 226, Carbohydrate 8.2, Sugar 2.4, Protein 1

TINY TARTS



TINY TARTS image

Categories     Nut     Cheese     Tart

Number Of Ingredients 7

1 cup margarine or butter, softened
1 tablespoon margarine, melted
1 package (3 ounce) cream cheese, softened
1 cup all-purpose flour
1 recipe - 1 egg
3/4 cup (packed) brown sugar
1/2 cup pecans, chopped

Steps:

  • Preheat the oven toe 325 degrees F (165 degrees C).
  • Beat softened margarine or butter and cream cheese until thoroughly combined. Stir in flour.
  • Using 24 ungreased 1 3/4 inch mini muffin cups, press a rounded teaspoon of pastry evenly into the bottom and up the sides of each cup.
  • To make filling, beat the egg and mix in the brown sugar, melted margarine or butter and the chopped pecans.
  • Fill each pastry-lined muffin cup with about 1 heaping teaspoon of pecan filling.
  • Bake at 325 degrees F (165 degrees C) for about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in the muffin cups, then remove and cool completely on a wire rack.

TINY LEMON GEM TARTS



Tiny Lemon Gem Tarts image

As a spin on lemon bars, prepare tiny tarts bursting with refreshing citrus flavor.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 24

Number Of Ingredients 11

1/2 cup butter or margarine, softened
3 tablespoons granulated sugar
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon Gold Medal™ all-purpose flour
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
1/4 teaspoons baking powder
1/8 teaspoon salt
2 eggs
2 tablespoons powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray 24 mini muffin cups with cooking spray. In medium bowl, beat butter and 3 tablespoons granulated sugar with electric mixer on medium speed until well mixed. Beat in 1 cup flour until dough forms.
  • Shape dough into 3/4-inch balls. Press 1 ball in bottom and up side of each muffin cup for crust. Bake 14 to 16 minutes or until edges begin to turn golden brown.
  • Meanwhile, in same bowl, beat remaining ingredients except powdered sugar on medium speed until well mixed.
  • Spoon 1 heaping tablespoon mixture evenly into each baked crust. Bake 10 to 12 minutes or until filling is light golden. Cool in pan 15 minutes. Remove from muffin cups to cooling racks. Cool completely, about 30 minutes.
  • Sift powdered sugar over tops of cookies. Store covered in refrigerator. If desired, sift additional powdered sugar over cookies just before serving.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g

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