So as you can see, this recipe is very versatile. I bake the shells together with the filling.Īnd I also made goat cheese with caramelised onion, smoked salmon chives and cream cheese tarts using them. I've also used this recipe for my Hong Kong-style coconut tarts and dulce de leche coconut tarts. Those are recipes where I bake the shells separately and then fill them. I've used the shells tarts with my mini salted chocolate tarts, Hokkaido cheese tarts and strawberry cheese tarts. You can also freeze the dough, tightly wrapped, for up to 6 months. Having a stash of already made tart shells is always more accessible and handy. I rather store them baked because personally for me it's easier. I like to pop them in the oven at 350✯ (175✬) for 3-4 minutes to bring them back to life. Then I place them in a Ziploc bag and back in the freezer. Lightly press each pastry round into ungreased mini muffin cup. With 2 1/2- to 3-inch round cutter, cut out pastry rounds. Lightly roll rolling pin over sugar and cinnamon to press into pastry. ![]() Sprinkle each crust with turbinado sugar and cinnamon. I pop them in the freezer for 1-2 hours until they're frozen. On lightly floured work surface, unroll pie crusts. ![]() What I do is remove the shells from the moulds and place them on a baking tray lined with parchment paper, not touching each other. If I need them beyond 2 days then I usually freeze them. I store them in an airtight container, at room temperature. Sometimes when I don't have time I make the tart shells a day or two before I fill them. Don't like freezers? Then chill them for a good 30 minutes in the fridge.īake on the lowest rack - This ensures the shells bake beautifully and evenly without browning the top too much. A minimum of 30 minutes is just perfect.įreeze before baking - Pop the tarts in the freezer for 10 minutes while you preheat the oven after you press the dough into the tarts moulds. This will make it easier to blend the sugar in without having to whisk like crazy (which we don't want to do).Ĭhill the dough - Don't skip this part because the dough is too soft to handle, without chilling it. Soften butter - As I mentioned above, you'll need the butter to be softened. However, there are some tiny details that will definitely help you make the shells, stress-free. This is a fairly easy and straightforward recipe. ![]() The rest of the ingredients stay the same. Savoury tarts - Use 1 teaspoon sugar and add in also ½ teaspoon salt. Thaw at room temperature for 5 to 10 minutes, separate and place on baking sheet. That's why I love this recipe because you can use it for both sweet and savoury. Unfilled tart shells: Remove required number of tart shells from freezer. Changing the flour will affect the end result. If you want.Īll-purpose flour - I've only used all-purpose flour with this recipe as it works wonderfully with the ratio of the rest of the ingredients. Depending on your filling, add in almond, coconut extract, and citrus zest for example. It helps to make the dough pliable and easier to handle. Looking for a full-size key lime pie instead? Try my Father-in-Law’s awesome recipe! It’s essentially the same recipe as below but poured into a standard size graham cracker crust instead of the minis.Įnough small talk, these bad boys speak for themselves.Yolk - Don't skip this. You may end up with a different number of pies based on size (more for smaller tart pans and less for larger ones) but either way you’ll have mini key lime pies ready for faceplanting! WOOT! Mini Key Lime Pies To make things oh so easy, I used pre-made 3-inch graham cracker crusts that were on sale (buy one get one free – whoo!!!!) at my local grocery store.įeel like making your own crusts? Grab your go-to graham cracker crust recipe and press it into mini tart pans. ![]() They’re sweet yet oh so tart, relying on a hearty dollop of whipped cream to tame the citrusy bite of lime. Craving something sweet? These Mini Key Lime Pies are fun to make and oh so easy too!Ī pint-sized version of my family’s favorite pie, these mini key lime pies are downright delicious!
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