Since the mini tart shell holds only about 1.5 tablespoons of filling, it is easy to make fillings in advance, pour the fillings into the shells and bake to perfection in about 10-minutes.

The tart shell can be wrapped in plastic or foil for several days before adding the filling. Variations - You can make this ...

For more modest appetites, use pans/rings that are 8cm (3⅛ in) or 9cm (3½ in) in diameter and 2cm deep, which make six or seven tartlets, respectively. The tart shells can be baked in advance.

The cornmeal pastry recipe here makes enough for one 10-inch tart shell or 6 individual crusts, but can easily be doubled. The cornmeal pastry can be refrigerated overnight or frozen for one month.

1. Turn the oven down to 350 degrees. 2. In a food processor, pulse the cream cheese and ricotta until smooth. Add the cream, sugar, whole egg, extra yolk, lemon rind and juice, and salt. Pulse until ...

Fill the tart shells with tomatoes. Return the tarts to the oven and warm for 3 to 4 minutes. Serve immediately. Recipe from Tomato: A Fresh-From-the-Vine Cookbook by Lawrence Davis-Hollander ...

Bake until pastry turns golden brown, about 15 to 20 minutes. Remove top tray and parchment and allow tart shells to cool. Blanch tomatoes in 4 quarts of boiling water for 15 seconds each ...

These tart shells are made using an unusual but extremely ... Cheaper trays will buckle in the high heat of the oven, which will make the custard spill out of the tins. The tray that comes with ...