These festive tarts are not only delicious but will put you in the Holiday mood.
|2||Packages Tenderflake® Tart Shells|
|.25 cup||(60 mL) Sugar|
|1 cup||(80 mL) Evaporated milk|
|3 tbsp||(45 mL) Water|
|2 tsp||(10 mL) Amber or light rum|
|.125 tsp||(.5 mL) Salt|
|.125 tsp||(.5 mL) Nutmeg|
|Pinch of cinnamon|
|.75 cup||(175 mL) Ready prepared white icing|
|.5 tsp||(2 mL) Nutmeg|
|1.5 cups||(375 mL) Whipped topping|
PREHEAT oven to 350°F (180°C).
ARRANGE one package of tart shells on a baking sheet. Using an electric beater beat together the sugar and egg until light and fluffy. Stir in evaporated milk, water, rum, salt, nutmeg and cinnamon. Pour into the tart shells and bake for 25-30 minutes or until crust is golden and filling is set. Remove from the oven and cool.
REMOVE the remaining tart shells from the foil tins. Transfer to a lightly floured work surface and press to flatten. Using a 1 ½ -2” (3.5-5 cm) star shaped cutter, cut a star from each piece of pastry. Place on a parchment paper lined baking sheet and bake for 8 minutes or until nicely browned. Remove from the oven and cool completely.
MIX icing and nutmeg together and place in a small piping bag. Pipe a thin line of icing around the edges of each star.
TOP each tart with 2 tbsp (30 mL) of whipped topping and garnish with a star.
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