Ingredients: 1 package pre-made tart shells 🥧 1 cup white chocolate chips 🍫 1/2 cup heavy cream 🥛 1/2 tsp vanilla extract 🌼 1 cup fresh raspberries 🍓 2 tbsp powdered sugar (optional ...

Remove from fridge and roll out pastry to 5mm thickness, place over 12 x 4cm tart moulds or 24 x mini muffin tins and gently press into each mould. Place in fridge to rest for 30 minutes.

Remove from fridge and roll out pastry to 5mm thickness, place over 12 x 4cm tart moulds or 24 x mini muffin tins and gently press into each mould. Place in fridge to rest for 30 minutes.

Add the egg and blend again until it is just combined and forms a ball. Dust a work surface with flour and tip the dough onto it. Roll the pastry out with a rolling pin. Cut it into eight rounds a ...

Remove from fridge and roll out pastry to 5mm thickness, place over 12 x 4cm tart moulds or 24 x mini muffin tins and gently press into each mould. Place in fridge to rest for 30 minutes.

Makes 15 tartlets. Nutrition information per tartlet: 171 calories, 11 grams fat, 2 grams protein, 16 grams carbohydrate, 1 gram fiber, 61 milligrams cholesterol, 108 milligrams sodium ...

Using 1 level measuring teaspoon plus 1/8 level measuring teaspoon of dough for each tart, roll this portion of dough between the palms of your hands to form a smooth ball.

Lifestyle Lemon, raspberry and custard mini tarts These lemon, raspberry and custard mini tarts are perfect for high teas, dessert tables, or a weekend treat. April 20, 2024 Caxton reporter 1 ...

Place 24 frozen mini sweet tart cases on two baking trays. Bake for 15 minutes, then cool. Spoon two 200g tubs King Island Dairy Chocolate Crème Dessert into cases and top each with a raspberry.

2. Make the tart cases. Whizz the flour, butter and sugar in a kitchen processor until it resembles fine breadcrumbs. Add the egg and whizz to form a dough. Add a teaspoon of cold water, if needed.

1 (1.9-ounce) package mini phyllo shells 1/2 cup lemon pie filling or lemon curd 15 fresh raspberries Additional fresh thyme leaves for garnish In a small bowl, combine jam and thyme leaves.