How To make Almond Raspberry Tassies
pastry dough:
1/2 c Butter or margarine
(softened) 3 oz Cream cheese
1 c Flour
filling:
1/4 c Raspberry preserves
1/2 c Sugar
1/2 c Almond paste; 2-ozs
2 Egg yolks
3 tb Flour
2 tb Milk
1 tb Orange juice
Pastry Dough. Blend softened butter and cream cheese. Stir in flour. Cover and chill. Divide dough into 24 balls. Press into sides and bottom of small muffin tins. Fill with almond-raspberry filling. Filling. Put 1/2 teaspoon raspberry preserves into each unbaked shell. Use your fingers to combine sugar and almond paste. Add egg yolks one at a time. Beat well as you add each yolk. Blend in other ingredients. Spoon into shells. Bake in a 400 oven for 15 minutes. Cool before removing from pan. Store in refrigerator or freeze. From. "Rare Collection," Junior League of Galveston County. -----
How To make Almond Raspberry Tassies's Videos
How to make a Low Carb Raspberry Pecan Torte
This recipe is from Jennifer Eloff at low-carb-news.blogspot.com and she says it is so good that “non-low-carbers will not know it is low-carb.” She’s got that right, it’s amazingly delicious! Perfect for times like the holiday season when treats you wish to avoid are in abundance. This was so easy to make and really tasty. Next time I might try making smaller tartlets to avoid cutting slices, as the crust didn’t always hold together well, but it’s so good it really doesn’t matter.
Graham Cracker Crust:
▪ 1 cup almond meal
▪ 1/4 cup vanilla whey protein powder (I used milk powder)
▪ 1 tbsp powdered erythritol
▪ 1/3 cup (80 g) butter, melted
▪ Liquid sweetener to equal 1/2 cup sugar
▪ 1 tbsp water, if necessary (15 ml)
Filling:
▪ 1/2 cup raspberry fruit spread (sugar-free if you can get it - mine was made only with fruit and fruit juice with no added sugar)
▪ 3/4 cup sugar-free chocolate chips
▪ 40 pecans
Preheat oven to 350°F (180°C).
Graham Cracker Crust: Preheat oven to 350°F (180°C). In medium bowl, combine almond meal, vanilla whey protein powder and powdered erythritol. In small bowl, combine melted butter and liquid sweetener. Sprinkle water over crust ingredients, if needed. Using plastic wrap, press crust ingredients into 9-inch (23 cm) pie dish and up the sides. Bake 10 to 12 minutes. Allow to cool.
Filling: Spread fruit spread carefully in bottom of crust. Sprinkle with chocolate chips and arrange pecans on top. Bake 15 minutes. Serve chilled.
Yield: 8 servings, each has 282.3 calories, 6.3 g protein, 23.1 g fat, 5.6 g net carbs
Meringue Cookies Recipe
These beautiful meringue cookies are light as air, perfectly sweet, and so easy to make! Great with a cup or coffee and look wonderful on a cookie tray! Meringue cookies are such a delightful addition to the table and so easy to make! I love to flavor mine with a drop of good vanilla but almond and even peppermint are great choices too. Try dipping or drizzling with chocolate for an extra layer of flavor and remember, these make wonderful gifts!.
Recipe:
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Jam Tarts Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Jam Tarts. A bit of pastry and a dab of jam makes a very fine Jam Tart. You can make them big or small and while delicious as is, they are also very good with a small dollop of whipped cream or clotted cream, or a sprinkling of finely chopped nuts.
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RASPBERRY PECAN TART
RASPBERRY PECAN TART
Lemon Tart Recipe
Classic lemon tart recipe – this tart recipe is easy to make, sweet and delicate. Lemon tart is one of my favorite desserts. If you’ve never tried lemon tart you should definitely try it.
Printable recipe:
More Tart & Pie Recipes:
Fig Tart:
Vegan Bounty Tart:
Apple Pie:
Lemon Meringue Pie Recipe:
Banoffee Pie:
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Ingredients:
For the crust:
1½ cups (190g) Flour
1/4 cup (50g) Powdered sugar
1 egg
1/2 cup (115g) Butter
1/4 teaspoon Salt
1 teaspoon Vanilla extract
For the filling:
3/4 cup (150g) sugar
2 eggs
3 egg yolks
1/4 teaspoon salt
1/2 cup (120ml) Heavy cream
1/2 cup (120ml) fresh lemon juice
lemon zest from 2 lemons
Directions:
1. Make the crust: In a food processor, process flour, sugar and salt. Then add cubed butter and pulse until crumbs are formed. Add egg and vanilla extract, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes. Place the dough on a lightly floured board, dust the top of the dough and roll out the dough its about 1/8 inch thick. Transfer the dough to a 9-inch (23-24cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
3. Meanwhile make the filling: in a large bowl whisk eggs, egg yolks and sugar. Add lemon zest, lemon juice and whisk until combined. add heavy cream and whisk again until combined. set aside.
4. Preheat oven to 350F (175C).
5. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 10-15 minutes or until crust is slightly golden.
6. Reduce the temperature to 300F (150C).
7. While the crust still in the oven, pour mixture into pastry case. Bake for 17-20 minutes or until filling has just set.
8. Let cool to room temperature, then refrigerate for at least 2 hours.
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French Glacé Cherries and Almond Tart
Try a new cherry take on the traditional almond tart. Almonds and cherries are a match made in heaven, and make this tart perfect for picnic or for a show-stopper dessert. Recipe on glacecherries.com