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Full Online Book HomeLearning KitchenDesserts - T Fruit Tarts
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Desserts - T  Fruit Tarts Post by :sfifabian Category :Learning Kitchen Author :Unknown Date :January 2012 Read :757

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Desserts - T Fruit Tarts

1 4 oz pkg instant vanilla pudding mix
1 c heavy whipping cream
1 c cold water
1 tsp almond flavoring
Ready made pie shell or small tartlet shells
Fruit, in season: fresh berries, kiwi, peaches, etc.

1/4 c apple or peach jelly
1/4 c hot water

In a mixing bowl, mix the whipping cream with water and pudding mix on low speed for 3-5 minutes. Add almond flavor. Pour into pie shells. Top with sliced fruit or whole berries.
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Desserts - Fudge Truffle Tart Desserts - Fudge Truffle Tart

Desserts - Fudge Truffle Tart
5 oz. bittersweet baking chocolate, chopped 1/2 cup butter or margarine 1-1/2 cups sugar 3/4 cup all-purpose flour 4 eggs, beaten Chocolate Glaze (recipe follows) 2 oz. white baking bar, chopped 1 Tblsp. whipping (heavy) cream Creamy Almond Sauce (recipe follows) Heat oven to 350° F. Grease tart pan, 11x1 inch. Melt chocolate and butter over low heat; cool slightly. Mix sugar, flour, and eggs. Stir in chocolate mixture; pour into pan. Bake 30 to 35 minutes or until edge is set. Cool completely, about 1 hour. Remove side of pan. Make Chocolate glaze; reserve 2 Tblsp. Spread remaining warm glaze

Desserts - Tart -  Frangipane Tart With Strawberries And Raspberries Desserts - Tart - Frangipane Tart With Strawberries And Raspberries

Desserts - Tart -  Frangipane Tart With Strawberries And Raspberries
1 recipe pâte brisée (recipe follows) 3/4 stick (6 tablespoons) unsalted butter, softened 1/2 cup sugar 1 large egg 3/4 cup blanched almonds, ground fine 1 teaspoon almond extract 1 tablespoon Amaretto 1 tablespoon all-purpose flour 2 cups strawberries, hulled 2 cups raspberries, picked over and rinsed 1/4 cup strawberry or raspberry jam, melted and strained Pâte Brisée: 1-1/4 cups all-purpose flour 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits 2 tablespoons cold vegetable shortening 1/4 teaspoon salt Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or 10-or