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3 days ago · Here’s a simple recipe to get you started: Prepare the Tart Base: Preheat your oven to 180°C (350°F). Roll out shortcrust pastry and line a tart tin. Prick the base with a fork and chill for 15 minutes. Blind Bake the Pastry: Line the pastry with baking paper, fill it with baking beans, and bake it for 15 minutes.
2 days ago · Directions. Step 1 Heat the oven to 350 °F. Position an oven rack in the center of the oven. Step 2 Place the butter, and sugar in the bowl of an electric mixer fitted with the paddle attachment (a handheld mixer is fine. Step 3 just allow a little extra time to reach each stage in the recipe).
12 hours ago · Add the cold cubed butter and blend until pea-sized pieces form. Add the egg and vanilla extract; mix until a dough forms. Cover and chill in the fridge for at least 1 hour. Preheat oven to 350°F (180°C). Roll the dough on a floured surface and cut rounds to fit into mini tart pans.
4 days ago · With a fork, press around the outer edges of the dough to create the traditional “crinkled” look. Whisk the egg in a small bowl and brush it on over the top of the pop tarts. Bake at 350 degrees for 20-25 minutes, then transfer to a cooling rack. To reheat leftovers, place in the oven at 350 for about 5 minutes.
3 days ago · Fold raspberry jam and lemon juice into the chocolate mixture. Spoon the mixture into the tart cases, cover each tart and place into the freezer for about 30 minutes or until firm. Pre-heat a fan forced oven to 170ºC (340º F).
3 days ago · Sprinkle 1 teaspoon all-purpose flour, ⅛ teaspoon almond extract and ⅛ teaspoon vanilla extract, if using, and process *just* to mix. By hand (using almond flour): combine ½ cup almond flour and ⅓ cup sugar. Add ¼ cup unsalted butter, and 1 egg white, and whisk energetically until well integrated and creamy.
5 days ago · Knead with hands to form the dough.) Preheat oven to 350°F. Roll out the dough on a lightly floured surface. Use a 3-inch ghost cookie cutter to cut out ghost shapes then place on parchment lined baking sheets. Spoon 1-2 teaspoons strawberry jam on to half of the ghost cut-outs.
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