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Full Online Book HomeLearning KitchenDesserts - Pecan Chiffon Tarts
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Desserts - Pecan Chiffon Tarts Post by :zonker Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2848

Click below to download : Desserts - Pecan Chiffon Tarts (Format : PDF)

Desserts - Pecan Chiffon Tarts

1/3 cup Brown sugar
1 envelope (1 Tablespoon) unflavored gelatin
1/2 teaspoon salt
4 beaten egg yolks
3/4 cup milk
1 teaspoon vanilla
4 egg whites
1/3 cup brown sugar
Butter-browned Pecans (recipe below)
8 (4 inch) baked tart shells, cooled

In top of double boiler, combine 1/3-cup brown sugar, gelatin and salt. Add egg yolks and milk. Cook and stir over hot, not boiling, water until mixture is slightly thick. Remove from heat; add vanilla. Chill, stirring occasionally, until mixture mounds slightly when spooned.

Beat egg whites until soft peaks form. Gradually add 1/3-cup brown sugar, beating to stiff peaks. Fold in gelatin mixture, then 1/2 cup Butter-browned Pecans. Pile into tart shells. Chill. At serving time, top with remaining pecans.

Butter-browned Pecans: Toast 1 cup chopped pecans in 1-tablespoon butter in skillet stirring frequently. Drain, cool.
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Pastry:1 cup of butter4 tbsp of icing sugar2 cups of flourPreheat oven to 425° F. Combine butter, icing sugar and flour. Knead until well blended and press small amount of dough into small tart or muffin pans. Bake in a 425 degree oven for 10 minutes. Filling:2 cups of chopped dates1 and 1/2 cups of brown sugar1 cup of waterlemon juice to tasteSimmer filling ingredients until soft. Cool before filling shells. Ice with a "dab" of butter or penuche icing. Penuche Frosting: 1 1/2 cups of dark brown sugar3/4 cup of granulated sugar 1/8 tsp. salt1/2 cup of

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Desserts - Tart -  Nutty Cheese Tarts
1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 can (21 ounces) prepared apple pie filling 1 cup granola cereal 2 tablespoons margarine, room temperature 1 1/4 cups grated cheddar cheese 5 scoops vanilla ice cream 5 pre-baked 4-inch tart shells (purchased or homemade) Mix cinnamon and nutmeg into apple pie filling. In another bowl, mix granola cereal, margarine and cheese. In each tart, place a heaping tablespoon of the apple pie filling. On top of that, set a scoop of ice cream. Cover completely with the rest of the pie filling. Sprinkle each tart with granola-cheese topping, covering the top