Hot To Trot Tarts Recipes
ALL GROWN UP RASPBERRY HOT TART
Steps:
- Preheat the oven to 375 degrees F.
- Roll the pie crust to 15 by 15 inches, and cut into 4 equal squares. Create a small border around the end of the crust by running a damp finger around it. Staying inside the border spread 1 tablespoon of lemon curd on half of the square. Spread 2 tablespoons of the jam on top of the curd and fold the square over, pressing the edges closed. Place the tarts in the freezer for 5 to 7 minutes, to firm.
- Bake the tarts on a cookie sheet for 10 to 12 minutes, until browned. You may have to turn the pan once to get even color.
- Meanwhile, in a double boiler on the stove, melt the chocolate chips. Remove from the heat and whisk in the cream.
- To serve, put a scoop of ice cream on a plate, top with a warm tart and drizzle with chocolate sauce.
HOT TO TROT TARTS
Make and share this Hot to Trot Tarts recipe from Food.com.
Provided by Julie Bs Hive
Categories Pork
Time 35m
Yield 24 appetizers
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°. Spray each of 24 muffin cups, rather generously, with cooking spray. Spray tortilla quarters on both sides. Place one quarter in each cup and bake for 10 minutes, until the edges are golden brown. Remove from the oven.
- Remove casings from chorizo. Cut into 1/2 inch slices and fry until well browned. Drain Set aside. In a bowl, whisk eggs until blended. Whisk in milk, cilantro, ground chile, and salt until well blended. Set aside.
- Evenly divide the chorizo among tortilla-lined cups. Top evenly with egg mixture and then with cheese and onion rings. Place 4 chile strips on each tart with tips together in the center and strips radiating out to the edges. Set tarts on center rack of oven and bake 15-20 minutes, or until egg mixture is firm.
Nutrition Facts : Calories 186.2, Fat 11.3, SaturatedFat 4.8, Cholesterol 75.8, Sodium 429.6, Carbohydrate 11.5, Fiber 0.8, Sugar 0.8, Protein 9.3
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