Mini Tart Buffet

Set out the easy-to-make tart shells and fillings, and guests will delight in creating their own desserts.

–

Save & Share

Servings 6

false

( 7 ) Ratings

7 Ratings

5 Stars 22%

4 Stars 11%

3 Stars 22%

2 Stars 22%

1 Stars

Member Reviews ( 2 )

14fe639b-c8bc-4043-a8de-7a0c2f6e94d0

ingredients 11
Prep Time 20 min
Total Time 1 hr 20 min

Ingredients

Créme Anglaise

1: cup whipping cream

1/2: vanilla bean, split lengthwise, or 1 teaspoon vanilla

2: egg yolks

1/4: cup sugar

Tarts

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

3/4: teaspoon sugar

Toppings

2 1/2: cups sliced fresh strawberries

1: cup fresh blackberries or raspberries

1: cup roasted whole cashews

1: jar gourmet chocolate topping, heated

1: jar lemon or lime curd

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Make Créme Anglaise. In 2-quart saucepan, heat cream and vanilla bean (if using vanilla, add at the end) just to boiling over low heat. In small bowl, beat egg yolks and sugar with wire whisk. Beat small amount of hot cream into yolks. Blend yolk mixture into cream in saucepan; cook over low heat about 10 minutes, stirring constantly, until custard coats a spoon. DO NOT BOIL. Remove from heat. Remove vanilla bean and scrape seeds into sauce. Stir until seeds separate. Cool to room temperature, about 30 minutes. Refrigerate until serving time.
2 Heat oven to 450°F. Spray back of 12-cup regular-size muffin pan with cooking spray. Remove pie crust from pouch; unroll on work surface. Sprinkle crust with sugar; press in lightly. Cut 6 rounds from crust with 4-inch round cookie cutter, or trace 6 rounds with top of large drinking glass and cut out with sharp knife.
3 Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally-spaced pleats around side of each cup. Prick each generously with fork.
4 Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove tart shells from muffin cups. Cool completely, about 30 minutes.
5 Just before serving, arrange tart shells on tray with toppings and Créme Anglaise in separate serving containers. Cover and refrigerate any remaining Créme Anglaise.

EXPERT TIPS

toggle

Expert Tips

Kiwifruit slices, mandarin orange segments and diced fresh mango also make great topping options for these tarts.

To store strawberries for a day or two, arrange unwashed berries in a single layer on a baking pan with sides, lined with paper towels. Cover the berries with paper towels and refrigerate; wash just before use.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tart Shell (without toppings)

Calories: 350
Calories from Fat: 210),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 12g, 12% Trans Fat 0g 0% ),
Cholesterol: 120mg; 120%;
Sodium: 230mg; 230%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 0g 0% Sugars 10g 10% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 0%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;