|TARTS AND PIES: Classic and Contemporary|
|by Philippa Vanstone|
In 2003 Grub Street published Cakes Regional and Traditional by Julie Duff. The book became a bestseller and was shortlisted for the prestigious G...
Results 1 - 10 of 66 for cheesecake tarts
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Mix together cream cheese, sugar, vanilla and egg. Put one vanilla wafer in each cupcake paper with flat side down. Spoon mixture into cups, filling ...
Mix brown sugar, flour, 1/2 cup chopped nuts and melted butter. Press 1 tablespoon of mixture into well greased tiny muffin pans. Bake at 350 degrees ...
Serves 6. Preheat ... well. Place individual tart crusts on baking ... filling is set. Let cool. Chill in refrigerator two hours. Top with summer fruit. Serve.
In a food processor, using a metal blade, combine the cream cheese, strawberries and powdered sugar and process until smooth. Transfer to a large ...
In food processor ... Refrigerate until firm, about 1 to 2 hours. Garnish with additional whipped topping and fresh strawberries, if desired. Makes 6 tarts.
Mix all together. Put wafers in bottom of Crinkle Cup Muffin tins, and spoon filling on top of wafers. Bake at 350 degrees for 25 minutes. Fill with ...
In food processor bowl or blender, combine cream cheese, strawberries, and sugar; process until smooth. Transfer to large bowl; fold in whipped ...
Combine cream cheese, sugar, vanilla, and eggs. Set cupcake papers on cookie sheet. Put vanilla wafer in each. Pour 1 heaping tablespoon of cream ...
Place 18 muffin cups in muffin pan. Place 1 teaspoon of the crushed vanilla wafers in the muffin cups. Mix cream cheese, sugar, and vanilla until ...
Lightly oil 9 inch tart pan. In blender ... smooth. Spoon into tart shell and bake until firm, about 30 minutes. Chill and garnish with fruit. 8 servings.
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