Let's have some fun with tarts
The dictionary describes a tart as "a small pie
or pastry shell containing jelly, custard or fruit."
For this column, I used *Keebler Ready Crust Mini Graham
Cracker Pie Crusts. These fun and versatile shells can work for an elegant dinner or a kid's
birthday party. Now I suppose you could make your own crusts but why do that
when the work has already been done for you? The mini crusts come in packages
of six. Each tart crust costs about $.38. They're not available in every
grocery store. The only store I found that stocks them is Safeway.
About the recipes . . . Because it's still very warm in September, I picked
out several cold mini pie recipes. My favorite is the very delicious White
Chocolate Mousse Tarts. If you like pineapple, try the Tropical Cream Tarts.
For chocolate lovers, the Chocolate Fudge Tarts are excellent. The Mini Easter
Tarts (yes, Easter!) are very refreshing for a summertime dessert.
When serving, I top each tart with a dollop of whipped topping or a squirt
of canned whipped cream. Other garnishments include fruit, nuts or candies
of your choice. An additional idea would be topping off the Chocolate Fudge
Tarts with cherry pie filling, if desired.
You may serve the tarts in the foil pans. However, to remove tarts from foil
pans, brush crusts with slightly beaten egg white before filling. Bake at
375 degrees for 5 minutes; cool. Carefully remove from foil pans. Fill and
chill.
Have fun with these recipes. They are so easy to prepare. Your family and/or
guests will think you've been working all day in the kitchen just to make
dessert for them.
*Keebler is a registered trademark of the Kellogg NA Co.
WHITE CHOCOLATE MOUSSE TARTS
- 2 pkgs (4 oz ea) mini graham cracker pie crusts (12 crusts)
- 1 can (14 oz) sweetened condensed milk (not evaporated milk)
- 1 pkg (6 oz) premium white chocolate baking squares, chopped
- 1/2 tsp almond extract
- 2 cups (1 pt) whipping cream, whipped
Chill large mixing bowl and beaters of electric mixer.
In saucepan combine sweetened condensed milk and chocolate. Cook and stir
over low heat until chocolate melts. Remove from heat; stir in almond extract.
Cool to room temperature, stirring occasionally.
In chilled mixing bowl, beat whipping cream on medium speed until soft peaks
form. Fold into chocolate mixture. Spoon into crusts. Refrigerate at least
4 hours or until set.
When serving, garnish as desired. Store leftovers in refrigerator.
Yield: 12 servings
TROPICAL CREAM TARTS*
- 1 pkg (4 oz) mini graham cracker pie crusts (6 crusts)
- 1 can (8 oz) crushed pineapple in juice
- Pineapple or orange juice
- 1 pkg (4-serv size) vanilla flavor instant pudding & pie fililng mix
- 1/2 cup flaked coconut, toasted **
Drain pineapple, reserving juice. Add enough pineapple juice or orange juice
to reserved juice to equal 1 cup total liquid.
In medium bowl, beat juice and pudding mix with wire whisk for 1 minute.
Stir in pineapple. Spoon into crusts. Top with coconut. Refrigerate until
serving time. Store leftovers in refrigerator. Yield: 6 servings
Cook's Note*: This recipe may be doubled, if desired.
Cook's Note**: To toast coconut, spread evenly on baking sheet. Bake at
350 degrees for 5-10 minutes or until light golden brown, stirring once or
twice.
CHOCOLATE FUDGE TARTS
- 2 pkgs (4 oz ea) mini graham cracker pie crusts (12 crusts)
- 3 (1 oz) squares unsweetened or semi-sweet chocolate
- 1 can (14 oz) sweetened condensed milk (not evaporated milk)
- 1/4 tsp salt
- 1/4 cup water
- 2 egg yolks 1 cup (1/2 pint) whipping cream, whipped
- 1 tsp almond extract
- 1 can (21 oz) cherry pie filling, chilled (optional)
In heavy saucepan, over medium heat, melt chocolate, sweetened condensed
milk and salt. Cook and stir rapidly until very thick and bubbly, 5-8 minutes.
Add water and egg yolks; cook and stir rapidly until mixture thickens and
bubbles again. Remove from heat; stir in almond extract. Cool 15 minutes.
Chill thoroughly about 30 minutes; stir. Fold in whipped cream. Spoon into
crusts. Chill 1 hour or until set. If desired, divide cherry pie filling
evenly among tarts immediately before serving. Store leftovers in refrigerator.
Yield: 12 servings
MINI EASTER TARTS
- 2 pkgs (4 oz ea) mini graham cracker pie crusts (12 crusts)
- 1 pkg (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk (not evaporated milk)
- 1/2 cup frozen lemonade concentrate, thawed
- red, yellow or green food coloring (optional)
- 1-1/2 cups frozen non-dairy whipped topping, thawed
In a large bowl, beat cream cheese until fluffy; gradually beat in sweetened
condensed milk until smooth.
Stir in lemonade concentrate. Add food coloring, if desired. Gently stir
in whipped topping. Spoon into crusts; chill at least three hours. When serving,
garnish as desired. Store leftovers in refrigerator.
Servings: 12
SEPTEMBER BONUS ONLINE RECIPE
PEANUT BUTTER TARTS*
- 1 pkg (4 oz) mini graham cracker pie crusts (6 crusts)
- 1 pkg (4-serv size) vanilla instant pudding and pie filling mix
- 1-1/2 cups milk, divided
- 1 cup peanut butter chips
Beat pudding mix and 1 cup milk with whisk in medium bowl.
Place peanut butter chips and 1/2 cup milk in a small microwave-safe bowl. Microwave on HIGH about 45 seconds; stir. If necessary, microwave an additional 15 seconds or until melted and smooth when stirred with whisk. Gradually add to pudding, beating with whisk until smooth. Spoon into crusts. Cover; refrigerate 4-6 hours. When serving, garnish as desired. Store leftovers in refrigerator. Yield: 6 servings.
Cook's Note*: This recipe may be doubled, if desired.
One good thing you can give away and still keep:
Your word.
Please direct any questions or comments you may have regarding Culinary Corner to: bethoover@aol.com.
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