Mini white chocolate and raspberry tarts
1 ½ boxes of frozen tart shells
1 package cream cheese, softened
½ cup sweetened Condensed Milk
1 large egg
¼ cup white chocolate chips
1 teaspoon vanilla
1 can raspberry pie filling
Preheat oven to 425˚F.
Place tart shells on a cookie sheet with one teaspoon of pie filling in each tart. BAKE for approximately 10 minutes or until shell is golden.
Remove from oven and lower heat to 350° F
In bowl of electric mixer, beat cream cheese until smooth; gradually add condensed milk. Add egg, beating well. Blend in vanilla. In a heatproof bowl set over a pot of barely simmering water, melt chocolate. Slowly stir into cream cheese mixture.
Spoon about 1 tbsp (15 mL) cream cheese mixture over each filled tart shell.
Bake for 15-18 minutes or until puffed and set. Do not overcook or else your cheesecake will crack (like mine did above). Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.
Makes: 18 tart shells
Mini Pecan Pies
1 cup dark corn syrup
1 cup sugar
1 cup pecan halves
3 eggs beaten
2 tablespoons butter melted
1 teaspoon vanilla extract
1/8 teaspoon salt
1 box of frozen tart shells
Preheat the oven to 400°F.
Combine corn syrup, sugar, pecans, beaten eggs, melted butter, vanilla and salt in a large bowl; mix well. Pour into frozen tart shells and bake for 5-10 minutes.
Lower oven temperature to 350°F and bake an additional 15 minutes, or until a knife comes out clean when inserted into the center of pie. Cool on wire rack and top with a tsp of Cool Whip before serving.
Makes: 12 tart shells
Mini Leche Flans
1 cup granulated sugar
1 big can Evaporated Milk
6 large egg yolks
1 can Sweetened Condensed Milk
1 tsp of grated lime rind
Preheat oven to 350° F.
Heat sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of small muffin/custard containers; swirl around bottom and sides to coat. Set aside.
Combine remaining ingredients. Strain. Pour into prepared containers. Place containers in large roasting pan; fill roasting pan with warm water to about 1-inch depth.
Bake for 45 to 50 minutes or until toothpick inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.
To Serve: run small spatula around edge of container. Invert serving plate over container. Turn over; shake gently to release. Caramelized sugar forms sauce.