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I Skipped Butter… and These Mini Tarts Still Turned Out PERFECT 😳🔥
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Replying to @C1nn4m0Ro11 recipe: tart dough: 9oz unsalted softened butter, 7oz (1 cup) granulated sugar, 1/2 tsp salt, 2 room temp eggs, 1 tsp vanilla, 17.5 oz (3.5 cups) all purpose flour 1. Cream butter, sugar, salt with standing mixer. 2. Add in eggs one at a time with the vanilla. 3. turn the mixer off and add all the flour. mix on low until incorporated. 4. wrap and refrigerate until needed. 5. to use, roll dough to 1/8in. and bake at 350-375F for 10-15 mins (prick shells for tarts) custard
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Want your tart shells to stay crisp longer? ✨ This is another method I use to create a moisture barrier between the shell and the filling. Mix 2 egg yolks with 1 tbsp cream, brush the tart shells and bake for a few minutes. I especially like this technique when I’m already baking frangipane in the tart shell. It’s simple, effective, and helps slow down moisture absorption from the filling 🤍
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Cheesecake mini tarts ✨Ingredients✨ - 24 Tart shells - 1 block cream cheese (250g) - 2 cups whipping cream - 1 can sweetened condensed milk (300ml) - Fresh strawberries and bananas - Caramel sauce - Pistachios Instructions: 1. Preheat the oven to 375°F and place the mini tarts in a baking tray. Bake following the directions on the mini tart shell package. 2. Start preparing the filling by whisking 2 cups of whipping cream and half of the can of sweetened condensed milk. 3. After it's fluffy, tra
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