Source: Hors D'oeuvres By Eric Treuille & Victoria Blashford-Snell
Makes 20 servings.
Preparation time: 30 minutes
Tips: May prepare a day ahead.
Fillings for Tiny Tartlets
Sweet treats
Ingredients
Preparation
1 recipe single pie crust "Crisco", see note (1)
Cherry and Almond Frangipane: (20 mini)
2 tablespoons butter, softened
1/4 cup sugar
1/4 cup ground almonds
1 egg yolk
1 tablespoon heavy cream
2 teaspoons powdered sugar for dusting
Chocolate filling: (20 mini)
1/3 cup heavy cream
1 egg yolk
2 1/2 ounces Semi-sweet chocolate, broken into pieces
1 tablespoon cocoa for dusting
Caramelized Lemon: (20 mini)
1 whole egg beaten
2 tablespoons sugar
2 tablespoons lemon juice, about 1 lemon
grated peel of 1 lemon
2 tablespoons heavy cream
2 tablespoons sugar to caramelize
Raspberry Jam and almonds: ( 40 mini)
18 ounces raspberry preserves with or w/o seeds
1/2 to 3/4 cup ground almonds
100 slices unpeeled almonds (to decorate tops)
Pineapple Jam and coconut: ( 40 mini)
18 ounces pineapple preserves
1 cup sweet shredded coconut, toasted. See directions
Cherry and Almond Frangipane:
Preheat oven to 350 F degrees.
1. Combine butter, sugar, almonds, egg and cream until well blended. Divide evenly among tartlets. Place 1 cherry on top of each tartlet. Bake until set and golden, 15 minutes. Cool completely. Dust with powdered sugar to garnish. Serve at room temperature.
Bittersweet Chocolate:
Bring cream to a boil. Beat boiling cream into the egg yolk in a separate bowl. Add chocolate and stir until melted and smooth. Allow to cool until slightly thickened, 30 minutes. Spoon into pastry tartlets. Let filling set at room temperature. Dust with cocoa. Serve chilled or at room temperature.
Caramelized Lemon:
Preheat oven to 375 F degrees.
1. Beat eggs and sugar together until sugar dissolves. Whisk in lemon juice, peel, and cream until just combined. Leave for 5 minutes. Skim any froth off the top. Pour lemon mixture into baked tartlets. Bake until only just set, 5 to 8 minutes. Cool to room temperature. Sprinkle tartlets with a thin layer of sugar. Place tartlets under a preheated broiler as close to the heat as possible until the sugar has colored, 1 to 2 minutes. Watch constantly to avoid burning. Serve at room temperature.
Raspberry jam and almonds:
1. In a small bowl mix jam and ground almonds. If mixture is too thick to easily fill tarts with a small spoon. Place bowl in the microwave, heat for about 1 minute until soft and warm, then proceed to fill. Repeat warm up procedure if jam becomes too thick as it cools.
2. Insert 2 almond slices on top of each tartlet to decorate.
Pineapple and coconut:
1. Spread coconut on a baking tray. Place tray in a 300 F degree oven and watch carefully as coconut browns fast due to the high oil and sugar content. Do not go far to do anything else or the coconut shreds will be burned. Shake tray now and then about every minute or so until shreds are colorfully toasted. Remove from oven and cool.
2. In a small bowl mix jam and about 3/4 cups of the toasted coconut. Reserved coconut will be use to decorate tops.
3. If mixture is too thick to spoon into tartlets, place bowl in microwave and heat for 1 minute or so to warm up, this makes spooning the filling into the tarts easier.
4. Sprinkle each tart with a pinch of reserved toasted coconut.
NOTE: 1) Each recipe of " Crisco" single pie crust makes 36 mini tartlets using 2.5 inch cutter and baked in 1 3/4" mini muffin molds.
