Mini Tarts

Jaelly Belle made tartlets today.

tartOddly enough, they were wicked easy.

DSC01585 (1)I cruised through several recipes before combining a few into the easiest possible combination.  And guess what?  They were perfectly yummy, even to fully grown humans.  Why would we do all that heated egg yolk constant stirring business anyways?  Ain’t nobody have time for that.DSC01586 (1)I think what makes tartlets so easy is that the crust is of the press in variety.  I just took one of my cookie scoops and dropped a ball of dough in each pan while Jael pressed it out.  The other thing nice about tarts is that the crust is so buttery that you don’t need to butter the pans and the tarts still pop right out.  You don’t even have to refrigerate the dough before you work with it.  Boo-yah.  For the crust you just mix a stick of softened butter with 3 oz. of softened cream cheese and one cup of flour.  Yes, that is it.  At this point the prepared tarts go in the freezer for 30 minutes.  (I don’t know why, I just do what I’m told.)  Then I baked them in the oven at 400 degrees for 20 minutes.  While they were still hot I dropped some chocolate in the bottom of each one to melt.  When it was soft I spread it around and then let it cool to hard.  For the filling Jael simply mixed 8 oz. of cream cheese with 1/4 c. sugar and 1/2 t. of vanilla (or almond) extract.  Take that.  The tarts can be topped with whatever kind of fruit you want, but we have a bit of a raspberry situation going on here.  I think this will definitely be one of Jael’s go-to recipes.  There is something very enchanting about mini tart pans.  They come in all shapes and sizes, just like cookie cutters.  If you ever see any, now you know exactly why you need to buy them.  🙂



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