![]() Using an electric mixer, combine cream cheese, sugar, orange zest, and vanilla. For crusts, combine cookie crumbs and butter in medium mixing bowl mix until moistened. I hope that the next recipe I try not only comes out better, but doesn't have the strange directions. Remove tarts, and cool completely on a wire rack. (And what the heck is the part where you run a cup of water, remove 6 T., put your butter in it and then drain the water?) (This step appears to have been omitted I have the actual cookbook). Also, the amount of flour in the pastry dough is way off-I needed much more to make it stick together in a ball that you pinch in the aforesaid fashion. And for heaven's sake, there is no need to "pull small pieces of the ball and press them evenly against the bottom and sides of each tart (muffin) tin." Next time I would just roll out the dough and use a cookie cutter and make small rounds. In a food processor, process the flour, sugar and salt for about 10 seconds. Stir a spoonful of the egg whites in to loosen the mixture, then carefully fold in the remainder of the egg. Making the crust: Preheat your oven to 400 degrees. 5 from 17 reviews Delicious Raspberry & Vanilla Cream Tarts made with a shortbread crust, vanilla cream filling and fresh raspberries on top Please note: It’s best to make the tarts in this order: Crust first, then the cream. Warning: If you make these tarts, only cook the filling about 3-5 minutes, not the 10-15 they specify. Mix the egg yolks into the cooled melted chocolate. Even cooking the filling for less than the time indicated, what I ended up with after they cooled was a very sticky ball of rubber. However, today I tried to make these tarts, wasting a perfectly good container of expensive organic raspberries. ![]() I have read all of the books in the Anne series and was happy to find this cookbook. ![]()
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