Swissair Tarts Recipes

SWISSAIR TARTS

Steps:

• Preheat oven to 350°F.
• Mix flour and walnuts.
• Add butter and 2 egg yolks.
• Mix with your hands until it becomes a smooth dough.
• Divide into 14-18 pieces.
• Lightly flour your fingers and press each piece of dough over the bottom and sides of a 2"-2 1/2" fluted tart tin.
• Prick surface of dough with a fork.
• Bake for 15-20 minutes, or until golden.
• Let cool in tins a few minutes, then remove very carefully.
• Place milk and cheese in a sauce pan and heat until cheese melts and mixture comes to a boil, stirring constantly.
• Combine remaining egg yolks with cornstarch and light cream.
• Gradually add to cheese mixture and heat to just under the boiling point.
• Add salt, cool, and chill.
• Whip heavy cream until stiff peaks form.
• Fold into the cheese mixture.
• Pipe or spoon mixture into tart shells.
• Refrigerate until ready to serve.

BROCCOLI CHEESE APPETIZER TARTS

Steps:

• Preheat oven 350 F degrees. Spray 18 miniature muffin cups with nonstick cooking spray.
• Brush one side of each won ton skin with butter. Carefully press each skin, buttered side up, into muffin cups.
• In medium bowl, whisk together egg and flour until well blended.
• Stir in remaining ingredients. Mix well.
• Spoon mixture into won ton-lined muffin cups.
• Bake for 15-20 minutes, or until mixture is set and skins are golden brown.
• Remove immediately from muffin pan and serve warm.

CHAMPIGNONS FARCIS

Steps:

• Preheat oven to 350°F.
• Remove mushrooms stems and mince finely. Reserve stems and caps.
• Melt butter in a skillet and saute onions until tender, 2-3 minutes.
• Add mushroom stems and cook, stirring frequently, 4 minutes.
• Add clams, salt, pepper, nutmeg and parsley, and mix well.
• Remove and let cool.
• Brush mushroom caps with melted butter and arrange in a single layer in a shallow baking dish.
• Bake 5 minutes.
• Divide clam mixture among mushroom caps.
• Drizzle with a little more melted butter.
• Bake 5 minutes, or until beginning to brown.

CLEMENTINE TARTS

Steps:

• Pastry: In large bowl, stir together flour, sugar, rind and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Stir together egg yolk and water; gradually pour into dry ingredients, stirring briskly. Add more water if necessary to form dough that holds together. Press into ball and flatten slightly. (Dough can be wrapped and chilled for up to 3 days. Bring to room temperature before continuing with recipe.).
• On lightly floured pastry cloth and using stockinette-covered rolling pin, roll out dough to slightly less than 1/4-inch (5 mm) thickness. Cut out sixteen 3-1/2-inch (9 cm) rounds. Ease into muffin tins, allowing 1/2 inch (1 cm) to come up sides. Prick bottom and sides. (Shells can be wrapped and refrigerated for up to 1 day.) Bake in 400°F (200°C) oven for 8 to 10 minutes or until golden. Remove from tins; let cool on racks.
• Clementine Pastry Cream: Meanwhile, in heavy saucepan, whisk together egg yolks, milk, sugar and salt. Blend in flour and bring to simmer over medium heat, whisking constantiv, until thickened and smooth. Blend in clementine juice and rind; reduce heat to low and simmer gently, whisking constantly, for 3 minutes. Remove from heat and stir in butter, liqueur and vanilla.
• Transfer to heatproof bowl and cover surface with buttered waxed paper; refrigerate until chilled, about I hour, or up to 1 day.
• Topping and Glaze: Spoon cream into pastry shells. Refrigerate for up to 2 hours. Peel clementines; with sharp knife, remove thin outer membrane and cut out segments. Transfer to sieve and let drain until serving time. Pat dry and divide among tarts. Heat marmalade until melted; strain and brush lightly over tarts.

SPANISH TUNA SALAD

Steps:

• Combine tuna, oil, sherry, onion, and parsley.
• Toss lightly to mix.
• Chill several hours and serve on a bed of greens.