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Results 1 - 10 of 40 for raspberry tarts
Bake pastry shells and coat with the semi-sweet chocolate. Refrigerate. Whip the cream until stiff, then set aside. In a large open ...
Mix flours and sugar in ... a 2-part 10-inch tart pan. (Cover with foil and ... chocolate leaves and raspberries. Cool and store in refrigerator.
For crust: Mix flours and ... to 9 inch tart pan with removable bottom (or ... decoratively atop tart. Sift powdered sugar lightly over and serve.
Mix ingredients together and press ... small balls your tarts will then be even. Bake ... for 10-15 minutes. Cool, then fill with raspberry jam.
Sift flour and baking powder onto wax paper. Beat butter, cream cheese, sugar and egg in a large mixing bowl until blended. Stir in flour ...
Cream butter and sugar. Add ... cookie pan. Spread raspberry preserves evenly over crust. Combine ... browned. Cool. Cut into squares. Makes about 40.
Preheat the oven to 350°F. ... all a fluted tart pan. Measure the flour by ... wheel to make a spider web, if you like). Makes 12 to 16 servings.
Sift flour, salt, 1 1/2 ... save the little raspberry (blueberry) juice which remains in bowl. Return tart to oven and reduce heat ... Let cool. Serves 6.
Preheat oven to 325 degrees. Mix cream cheese, sugar and vanilla together. Slowly blend in sugar. Place a vanilla wafer in the bottom of ...
10. RASPBERRY TART
Mix ground nuts and crust ... buttered 9 inch tart pan with removeable bottom. Chill ... Refrigerate 1 hour or until set. Serve with whip cream.
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