Sweet and Savory Tarts

Crumb Crust

• Process crackers until fine
• Melt butter and mix with crackers along with the eggs.
• Add to greased tart pans and tamp very firmly bringing crumb crust up the sides (rounded tsp for mini cupcake size tarts)
• Yield 48 mini cupcake size tarts or 24 cupcake size tarts

Shortening Crust

• Scale flour, salt and sugar into the bowl of a food processor and
  mix
• Add shortening and pulse until dry and crumbly
• Add egg, sprinkle vinegar and water over top
• Mix in pulses until dough mostly comes together in a ball.
• Turn out on to counter and lightly knead to get the dough to hold together
• Use right away or refrigerate wrapped in plastic for 3 days or frozen for 1 month
• To blind bake preheat oven to 375°F. Roll out dough to 1/8” thick on lightly floured surface. Cut circles and place into tart pan. Line with foil and fill with beans. Bake for 15 minutes until golden.
• Yield crust for 2 9” pies or 24 cupcake size tarts

Sour Cream Butter Crust

• Scale flour, sugar and salt into the bowl of a food processor and mix
• Add butter that is cut into small pieces and process in long pulses until mixture is dry and crumbly.
• Add sour cream and process in pulses until the dough forms a ball
• Pour and scrape onto lightly floured counter and work gently to get the dough to combine.
• Divide in half, form into a disk, wrap in plastic and refrigerate for 1 hour before using. Store in the fridge for 3 days or the freezer for 1 month.
• Yield crust for 2 9” pies or 24 cupcake size tarts

Caramelized Onion Tart

• Preheat oven to 375°F
• Dice onionsDice onions
• In a sauté pan, melt butter, add onions and sauté over medium In a sauté pan, melt butter, add onions and sauté over medium heat until onions begin to brown heat until onions begin to brown ––set aside to coolset aside to cool
• Combine eggs, cream, melted butter, salt, pepper and nutmeg Combine eggs, cream, melted butter, salt, pepper and nutmeg and stir until smoothand stir until smooth
• Into prepared crusts arrange cheese (bacon) and then onionInto prepared crusts arrange cheese (bacon) and then onion
• Pour egg custard into crust Pour egg custard into crust ––do not overdo not over–fillfill
• Bake about 15 minutes until puffed and goldenBake about 15 minutes until puffed and golden
• Yield Yield ––48 mini tarts 48 mini tarts

Caramel Apple Tart

• Preheat oven to 375°F
• Half apples, core them and slice thinlyHalf apples, core them and slice thinly
• In a large pan stir to combine In a large pan stir to combine ––apples, lemon juice, butter, sugar apples, lemon juice, butter, sugar and cinnamon. Heat on medium heat until apples are soft but and cinnamon.
• Heat on medium heat until apples are soft but not mushy.not mushy.
• Roll out ¼ of the Butter Crust to a rectangle about 4.25” x 11” Roll out ¼ of the Butter Crust to a rectangle about 4.25” x 11” ––a a little thinner than 1/8” thick on lightly floured surface. Cut into 3 little thinner than 1/8” thick on lightly floured surface. Cut into 3 strips strips ––1.5” x 11”1.5” x 11”
• Brush strips with a little bit of the apple juices from the Brush strips with a little bit of the apple juices from the saucepan. Sprinkle with cinnamon and sugar.saucepan. Sprinkle with cinnamon and sugar.
• Position apples slightly above the top edge of the dough Position apples slightly above the top edge of the dough overlapping the ends.overlapping the ends.
• Add a few caramel balls at the bottom edge of the apples.Add a few caramel balls at the bottom edge of the apples.
• Fold up the bottom edge and carefully roll into a cylinder.Fold up the bottom edge and carefully roll into a cylinder.
• Bake about 20 minutes until crust is goldenBake about 20 minutes until crust is golden
• Cool in pan for 5 minutes before removing Cool in pan for 5 minutes before removing
• Yield Yield ––24 cupcake size tarts24 cupcake size tarts

Coconut Cream Tart

Make the pastry cream

• In a medium saucepan combine 1 1/2 cups milk, cream of In a medium saucepan combine 1 1/2 cups milk, cream of coconut, sugar and salt. Bring to a simmer over medium heat, coconut, sugar and salt. Bring to a simmer over medium heat, stirring to dissolve the sugar.stirring to dissolve the sugar.
• In a bowl, whisk cornstarch, flour, egg yolks and 1/2 cup milk.In a bowl, whisk cornstarch, flour, egg yolks and 1/2 cup milk.
• Temper the yolk mixture with some of the warm milkTemper the yolk mixture with some of the warm milk
• Pour the egg/milk mixture back into the remaining simmering Pour the egg/milk mixture back into the remaining simmering milk. Bring to a boil, stirring constantly with a whisk, until the milk. Bring to a boil, stirring constantly with a whisk, until the mixture thickens.mixture thickens.
• Remove from heat and strain through a fine strainer into a bowl. Remove from heat and strain through a fine strainer into a bowl. Stir in butter and mix until melted. Mix in vanilla and coconut.Stir in butter and mix until melted. Mix in vanilla and coconut.
• Cover with plastic wrap Cover with plastic wrap ––right on the surface. right on the surface.
• Refrigerate until cool.Refrigerate until cool.
• Store covered in the refrigerator, for up to 5 days.Store covered in the refrigerator, for up to 5 days.
• Blind bake pie crust and cool.
  Into pie crust ––pipe pastry cream.
• Top with whipped cream. pipe pastry cream. Top with whipped cream. RefrigerateRefrigerate.