|18||Tenderflake tart shells|
|3/4 cup||all-purpose flour|
|1/4 cup||unsalted butter, at room temperature|
|1/2 cup||granulated sugar|
|1||egg, at room temperature|
|1/4 cup||candy spinkles|
|Vanilla Buttercream Icing:|
|1/2 cup||unsalted butter|
|2 ½ cups||Confectioner’s sugar|
|1/4 cup||35% whipping cream|
|1 tsp||pure vanilla extract|
|3/4 tsp||baking powder|
Preheat oven to 350F. Arrange the tart shells on a large rimmed baking sheet.
In bowl, whisk together flour with baking powder and salt.
In a large bowl, beat butter using an electric mixer, until creamy, about1 min. Beat in granulated sugar, then egg and vanilla. Gradually beat in half of flour mixture just until blended, then half milk. Repeat additions. Stir in ¼ cup sprinkles. Divide batter among tart shells, filling to the rim.
Bake in centre of oven until a cake tester inserted in centre of the tart comes out clean, 15 to 20 min. Remove pan to a rack. Cool 15 min, then remove tarts to a rack to cool completely.
In large bowl, beat butter until light and fluffy. Alternately beat in sugar and cream, making 2 additions of sugar. Beat in vanilla. Put into a piping bag fitted with a star tip and decorate cooled tarts. Decorate with additional sprinkles.
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