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Using ingredient tart with removable bottom

Apricot Nectar Cheesecake Tart

Apricot Nectar Cheesecake Tart
  • 15 pkg pillsbury
  • 10 tart with removable bottom (pan)
  • 9 pie (pan)
  • 350 ml whipping cream
  • 350 gr apricot nectar
  • 240 gr apricot nectar
  • 240 ml whipping cream until stiff peaks form
  • 300 ml cream cheese
  • 100 gr sugar
  • 10 ml amaretto

Ginger-caramel Macadamia Pie

Ginger-caramel Macadamia Pie
  • 325 degree oven until filling jiggles only when pie is gently shaken (slightly)
  • 9 diameter pie
  • 9 tart with removable bottom (pan)
  • 3 eggs
  • 1 pie pastry
  • 350 gr semisweet chocolate chips
  • 220 gr brown sugar
  • 200 gr macadamia nuts
  • 120 gr candied ginger (minced)
  • 16 gr ginger (minced fresh)

Linzer Tart

Linzer Tart
  • 276 mg sodium
  • 100 mg cholesterol
  • 63 from fat
  • 41 gm carbohydrate
  • 34 gm fat
  • 10 springform (pan)
  • 10 tart with removable bottom (pan)
  • 8 gm protein
  • 2 diabetic fruit exchange
  • 2 egg yolks

Mexican Fiesta Tart

Mexican Fiesta Tart
  • 25 round
  • 12 tart with removable bottom (pan)
  • 2 tomatoes
  • 2 zucchini
  • 1 egg (white)
  • 1 longer
  • 1/2 cornmeal pastry dough
  • 1/2 cheese mixture over bottom of cooled tart shell
  • 1/2 onions
  • 45 gr pitted ripe olives (sliced)

Tomato Tart Nicoise

Tomato Tart Nicoise
  • 14 round
  • 11 tart with removable bottom (pan)
  • 8 nicoise
  • 2 size tomatoes
  • 2 eggs
  • 1 egg (white)
  • 1 tomato
  • 1 artichokes (marinated)
  • 1 tbl (dried)
  • 3/8 cornmeal pastry dough

White Chocolate Raspberry Tart

White Chocolate Raspberry Tart
  • 11 tart with removable bottom (pan)
  • 1 orange zest (freshly grated)
  • 1 egg
  • 3/4 butter
  • 750 gr raspberries (fresh)
  • 600 gr raspberries
  • 375 gr chocolate (white)
  • 190 gr flour
  • 150 gr walnuts
  • 120 ml cream (heavy)
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