Toffee Tarts Recipe 425

Steps:

• Make the filling: Bring the cream and coffee nearly to a boil in a saucepan over medium heat. Reduce the heat to low; cook for 5 minutes. Remove from the heat. Strain through a fine-mesh strainer into a bowl. Set aside.
• Bring the caramel topping to a boil in a saucepan over medium-high heat. Reduce the heat to medium and cook for 2 more minutes. Remove from the heat and stir in the butter. Slowly whisk in the cream-coffee mixture until combined. Pour into a large bowl and cool to room temperature. Refrigerate for 45 minutes, or until completely chilled.
• Make the cups: Place the pastry shells on an ungreased baking sheet and bake according to the package directions. Transfer to a rack to cool, then pull out the center of the shells with your fingers.
• Place the chocolate chips in a small microwave-safe bowl and microwave on medium power, stirring every 30 seconds, until melted, about 1 1/2 minutes. Pour the toffee bits into a pie plate. Dip the rims of the pastry shells in melted chocolate and then in the toffee. Set aside.
• Beat the coffee mixture with a mixer on medium speed until thickened. Slowly beat in the confectioners' sugar on high until stiff peaks form.
• Assemble the cups right before serving or selling: Spoon the coffee mixture into a large zip-top plastic bag. Press out the air and seal. Snip off a corner; pipe the mixture into the shells. Drizzle with more caramel.

Steps:

• Make the dough: Pulse the flour, cocoa, confectioners' sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add the egg and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
• Place the dough on a large sheet of lightly floured parchment paper. Roll into a 12-inch round, no more than 1/8 inch thick. Invert the dough over a 9-inch tart pan with a removable bottom and peel off the parchment; press the dough into the bottom and sides of the pan. (If the dough tears, just pat it back together.) Trim the excess dough. Cover with plastic wrap and chill at least 1 hour.
• Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake on the middle rack, 20 minutes. Remove the foil and weights and continue baking until crisp, 7 to 10 minutes. Transfer to a rack to cool completely.
• Prepare the filling: Coarsely chop 1 cup pecans. Combine the butter, granulated sugar, vanilla and kosher salt in a saucepan and bring to a boil over medium-high heat. Cook, stirring, until the mixture turns dark amber, 6 to 8 minutes. Immediately stir in the chopped pecans and cook 1 to 2 more minutes. Remove from the heat and whisk in the corn syrup and brown sugar until dissolved. Cool until lukewarm, then whisk in the eggs and bourbon until combined. (The tart can be made 1 day ahead up to this point; cover and refrigerate the filling and wrap the cooled crust in plastic wrap.)
• Increase the oven temperature to 375 degrees F. Place the tart shell on a baking sheet and pour in the filling up to the brim. Arrange the remaining 1/2 cup pecan halves on top. Bake on the lower oven rack until the tart is evenly browned and slightly domed in the center, about 40 minutes. Transfer to a rack to cool completely.

Steps:

• HEAT oven to 350 degrees F. Spray 9-inch round fluted tart pan with removable bottom with no-stick cooking spray.
• COMBINE shortening and sugar until light and fluffy. Add vanilla. Sift flour into small bowl; add to shortening mixture. Mix on low speed until mixed.
• TRANSFER to lightly floured surface; shape into disk. Press onto bottom and up sides of prepared pan (make sure the finished edge is flat). Chill until firm.
• PLACE a square of aluminum foil over crust; fill shell with 2 cups dried beans or rice to keep crust flat. Bake 20 minutes. Remove foil and beans; bake about 20 minutes longer or until lightly browned. Cool.
• HEAT 3/4 cup cream and 1 tablespoon shortening in microwave in medium bowl until boiling (about 90 seconds). Add chocolate chips; whisk until smooth. Set aside.
• RESERVE 1/2 cup chocolate mixture. Pour remainder into cooled crust. Refrigerate 1 hour. Remove from refrigerator. Beat cream cheese in large bowl with electric mixer until fluffy.
• ADD remaining 1/2 cup cream, 1 cup whipped topping, coffee crystals, cocoa powder and powdered sugar. Beat on high 2 minutes (or until coffee has dissolved), scraping down sides occasionally.
• STIR in 1/2 cup toffee bits. Spread over chocolate layer. Refrigerate 2 hours (or overnight, if desired). Spread remaining whipped topping over coffee layer; sprinkle with remaining 1/4 cup toffee bits.
• CUT tart into 8 slices; place slices on serving plates. Place remaining chocolate mixture in small resealable plastic food storage bag. Microwave until warm. Cut small corner off bag; squeeze to drizzle over tart slices; serve.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray twelve 3-inch tart tins with cooking spray.
• Roll out pie crust on a lightly floured surface and cut twelve 4-inch circles with a cookie cutter, rerolling scraps if necessary. Line tart tins with pastry circles.
• Beat eggs, brown sugar, vinegar, and vanilla together in a bowl until smooth; stir in melted butter, cherries, and walnuts. Fill tart shells 2/3 full with butter mixture.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling is bubbling, about 20 minutes.
• Remove tarts from oven; sprinkle evenly with toffee bits. Return tarts to the oven; bake until toffee bits are just melted, about 5 minutes. Cool on a wire rack, about 15 minutes. Gently lift tarts from tins.

Steps:

• 1. Bake tart shells until brown.
• 2. Melt toffee & whipping cream in a saucepan on medium heat until smooth.
• 3. Pour into shells & place a chocolate chip in the center of each tart.
• 4. Cool.
• Please note that the prep time depends on how fast you unwrap the toffee and the cooking time depends on your oven and how fast the toffee melts for you.

Steps:

• In a bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Combine egg yolks and milk; stir into flour mixture until blended. With lightly floured hands, press dough onto the bottom and 1 in. up the sides of a 12-in. tart pan with removable bottom. Line unpricked crust with a double thickness of heavy-duty foil. Fill with pie weights. Place pan on a baking sheet. Bake at 375° until edges are lightly browned, 12-15 minutes., Meanwhile, in a saucepan, combine the sugar, cream, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in walnuts. Remove foil from crust; pour filling into crust. Bake until golden brown, 20-25 minutes. Cool on a wire rack. Store in the refrigerator.

Steps:

• Preheat oven to 425 degrees.
• Line a large cookie sheet with parchment paper, press out fold lines on crust and place on paper.
• In a large bowl, combine the apples, toffee bits, 2 tablespoons sugar, flour and mix well.
• Spoon apple mixture evenly onto crust to within 2 inches of the edge.
• Fold edge of crust over apples, pleating to fit; drizzle the cream over apples; brush edges of crust with water and sprinkle with sugar.
• Bake for 20 minutes, then reduce temperature to 350 degrees; continue to bake 5 to 10 minutes longer or until crust is deep golden brown and apples are tender.
• Remove from oven and immediately run spatula under crust to loosen and move to wire rack.
• Allow to cool slightly, cut into 8 equal servings and enjoy.

Steps:

• Bake tart shells and let cool. Melt toffee, butter and milk, mixing well. Pour into shells and top with a rosebud. Yummy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour and sugar in a bowl. Cut in butter until the mixture resembles coarse crumbs.
• Combine egg yolks and milk in a small bowl; stir into flour mixture until dough is blended.
• Press dough, using lightly floured hands, into the bottom and 1 inch up the sides of a 12-inch tart pan with a removable bottom. Line the unpricked shell with a double thickness of aluminum foil. Place pan on a large baking sheet.
• Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes.
• Meanwhile, combine condensed milk, maple flavoring, cinnamon, and salt in a medium bowl. Stir pecans, walnuts, and almonds into the batter.
• Remove shell from the oven, leaving oven on, and fill with batter.
• Return tart to the oven and bake until golden brown, 20 to 25 minutes.
• Remove from the oven and cool completely on a wire rack, about 30 minutes.
• Place chocolate chips in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 3 minutes. Drizzle tart with melted chocolate. Refrigerate until chocolate has hardened and filling is firm.

Steps:

• 7 inch pastry case ready cooked. Either your own or bought. I tend to buy fresh pastry and line my pie dish and bake blind until cooked. My the ready cooked ones are very sweet & tasty.
• Melt the margarine and sugar, then stir in the flour. Whisk in the hot milk and stir as it thickens and reaches boiling point.
• Keep stirring all the time while you are waiting for the mixture to boil, then cook for 2-3 minutes stirring all the time.
• Remove from the heat, and add the syrup, then whisk the mixture.
• Spread the filling into the flan case and serve hot or place in the fridge to cool & serve with whipped cream or custard, or anything you want, I like it on its own. But I do put grated chocolate on for my grand children.

Steps:

• For the filling, put the chopped dates and milk in a pan. Bring to the boil, then set aside for 30 mins.
• To make the pastry, put the butter and flour in a food processor and whizz to fine crumbs. Pulse in the sugar. Mix the vanilla and egg yolk with 1 tbsp water, then dribble in while whizzing, to bring the pastry together. If it doesn't come together, whizz in a trickle more water.
• Roll out the pastry on a lightly floured surface to line 6 individual deep tart tins with an overhang. Prick the bottoms and chill for 20 mins.
• To make the sauce, melt all the ingredients together, then bubble for 2-5 mins until saucy. Cool.
• Heat oven to 200C/180C/fan 6. Line each tart case with crumpled baking parchment, add some baking beans and blind-bake for 15 mins. Remove paper and beans, and bake for 5 mins more until biscuity. Trim the pastry edges.
• Spoon 1 tbsp of the sauce into each tart case. Mash the reserved date mixture with a potato masher, then tip into a bowl with the softened butter, vanilla, flour, bicarb, almonds, eggs, sugar and treacle. Whisk together with an electric whisk until just combined, then divide between tart cases.
• Reduce oven to 160C/140C fan/gas 3 and bake for 15 mins. Cool a little before turning out. Serve tarts warm topped with scoops of vanilla ice cream and drizzled with sticky toffee sauce.