Mini Chess Pies Recipes

LEMON CHESS TARTLETS

Lemon Chess Tartlets image

These sweet, tart mini pies are so simple to make and a pleasure to eat!

Provided by Jennifer McHenry

Time 47m

Number Of Ingredients 8

Ingredients

4 large eggs
1 cup (200g) granulated sugar
1/2 cup(118ml) buttermilk
1/3 cup (79ml) lemon juice
1/3 cup (75g) unsalted butter, melted and slightly cooled
8 ounces (226g) cream cheese, softened
1 cup (226g) unsalted butter, softened
2 & 1/2 cups (300g) all-purpose flour

Steps:

Using an electric mixer on medium speed, beat the cream cheese and butter until creamy. Reduce mixer speed to low and gradually add the flour. Mix just until combined.
Shape the dough into 48 balls, using a scant tablespoon of dough at a time. Place the dough balls on a baking sheet. Cover and chill for 30 minutes.
Preheat oven to 350°F. Lightly grease 48 mini muffin cups.
Place 1 dough ball into each cup. Press the dough into the bottom and up the sides of the cups, forming a pastry shell. If you have a tart tamper, this is a perfect use for it. Coat it lightly with a bit of flour to keep the dough from sticking to it.
Whisk together the eggs, sugar, buttermilk, lemon juice, and melted butter. Fill each pastry shell with the mixture.
Bake 18-22 minutes, or until the filling is set. Cool in pans on wire racks for 10 minutes. Then, carefully remove the tarts from the pans to cool completely on wire racks.

Nutrition Facts : Calories 95 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 27 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

MINI CHESS PIES

Mini Chess Pies image

This is my grandmother's recipe we've had for generations, with some modifications since most of you won't have pans like my grandma's. If you like, substitute your favorite sweet shortbread pastry for the plain pastry crust.

Provided by Ginny

Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes

Yield 18

Number Of Ingredients 7

Ingredients

1 recipe pastry for a 9 inch double crust pie
1 cup raisins
1 cup butter
1 cup white sugar
1 cup chopped walnuts
2 teaspoons vanilla extract
2 eggs, beaten

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups.
Roll out pastry and cut out 18 circles with a 3-inch round cutter. Fit one pastry circle into each muffin cup. Set aside.
Place raisins in a large saucepan. Add enough water to barely cover raisins. Boil on stovetop until water is absorbed and raisins are soft. Cool partially, then stir in butter or margarine, sugar, nuts, and vanilla.
After butter or margarine is melted and all ingredients are blended, stir in eggs. Mix well. Spoon mixture into pastry-lined muffin cups, filling each one 2/3 full.
Bake in preheated oven for 30 minutes or until set in center and golden brown on top.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 27.6 g, Cholesterol 47.8 mg, Fat 21.7 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 8.7 g, Sodium 185.4 mg, Sugar 16.2 g

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