Tag Archives: individual tarts

Brown Butter Tarts

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Browned Butter TartsBrown Butter Tarts are the most sold desserts at the restaurant. They are not at all difficult but making as many as we sell, can be daunting.  I make these using 3 3/4  x  1/2 inch tart shells with removable bottoms. However, at home, for my shells do not have the removable bottom and they work fine for these Brown Butter Tarts. We originally used  4 1/4 x 1/2 inch tart pan but it proved to be too much with the ice cream so we reduced the size of the tarts.

This recipe features an updated version of the individual press in crusts that were used for the Banana Caramel Rum Tart.  It eliminates the need for two pieces of dough to make one shell lessening the possibility of the two pieces separating where they meet. The shells can be pressed in and frozen months ahead of time if well wrapped.  These tart shells require no rolling out.  They are simply pressed into the shell. Continue reading

No Bake Chocolate Raspberry Truffle Tarts

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Chocolate Raspberry Truffle TartThis No Bake Chocolate Raspberry Truffle Tarts is an easy, sophisticated looking but easy to execute tart.  While especially nice for Valentine’s day, it is good anytime.

The no bake press in crust is filled with a chocolate truffle filling and can be made weeks ahead and frozen.  Thaw in the refrigerator.  Several hours before serving, let the tart come to room temperature and top with the raspberries.

While I have used 4 1/4 inch heart shaped pans with removable bottoms, a single 9 x 3/4 inch quiche pan with a removable bottom may be used for this No Bake Chocolate Raspberry Truffle Tarts. Continue reading