Conference turris::cooks

    
    I know I just saw a recipe in a recent magazine for individual
    tarts with a cheesecake filling and glazed fruit on top.  Can 
    anyone give me a recipe for a beast such as this?  I need to
    make some kind of individual tarts for this Saturday!
    
    Thanks a bunch,
    Bev

    Bev, would a Russian Cream work instead of cheesecake?  A friend gave
    me a recipe for something similar to cheesecake only it was lighter and
    probably a bit less fattening.  It's made with sour cream, heavy cream,
    sugar, unflavored gelatin and I think vanilla.  I've made these in
    individual tarlets and then served with slices of fresh strawberry and
    kiwi on top.  It's not cheesecake, but it may serve your need.  If you
    are interested, I'll look up the exact measurements this evening. 
    -Cheryl

  Rep .0

   I think the easiest way to make individual dessert tarts is to use
  ready made products. I would do the following,

	Buy a package of ready made pastry dough <yes I'll admit I use
						  pillsbury ones which
						  aren't as good as 
					          homemade.>

	Take a muffin pan <unless you have a fancy tartlet pan> and
	line each muffin cup with the pastry dough. Depending on the
	muffin pan you only want to line the cup about 1/2 to 2/3.
	It will take alittle practice so be patient. Then you have to 
	"blind" bake the dough which is best done by taking some 
	aluminium foil and carefully line the inside of each cup with
	it. Then take a few dried beans and fill the cup made by the
	foil. This keeps the dough from bubbling up and deforming
	the dough. Then bake the dough until golden brown <20-25 min
	at 350f I would guess>

	After the shells have cooled fill with pastry cream again either
	homemade or store bought. <Knorr makes a good package version>
	After filling take then slices of your favorite fruit or fruits
	and cover the pastry cream. You could use raspberries, blueberries,
	sliced peaches, plums, nectrines, or any combination.

	Then heat about 1/2 Cup of apricot preserves and 2TBsp apricot
	brandy, or light rum, or water. You don't need to boil it just
	warm it up. You should then strain it through a fine strainer
	and glaze the tartlets with it.

	You can make everthing homemade but if you are either in a hurry 
        or a novice I would suggest going with store bought products. 
	If you don't tell anybody everything is store bought nobody would 
	probably know.  ;-)


	-mike

    REF .1
    
    I'm interested in the Russian Cream recipe.  Please post it.
    
    Thanks
    Carole

    1 cup + 3 Tbsp heavy cream
    1/2 cup sugar
    1 envelope plain gelatin
    1/2 pint sour cream
    1/2 Tspn vanilla extract

    put cream, sugar and gelatin in a small saucepan over low heat,
    stirring occasionally until gelatin is dissolved.  Remove from heat, cool
    lightly until thickened.  Fold in sour cream & vanilla extract.  Whisk
    until mixture is smooth, then pour into a 3 cup metal mold*.  (to
    unmold, dip container in hot water until the edges begin to liquefy,
    then place on serving dish) 
    					* can also use individual tartlets.

    add your favorite topping such as fresh blueberries, strawberries, etc.

    My Mom uses vanilla pudding folded with whipped cream.
    
    I have used a reduced-sugar/fat version of James Beard's custard sauce. 
    I used homemade tart shells cooked on the outside of a muffin tin. 
    This recipe is a fair amount of work but very special and seasonal.
    
    For 12 small tarts I put 2 egg yolks in the top of a bain marie (double
    boiler) (or heavy sauce pan for lack of a bain marie).  Beat the yolks
    with a fork and add 1/2 cup whole milk and 1 tablespoon sugar.  Place
    over boiling water and stir with a wooden spoon or whisk until it
    thickens enough to coat the spoon.
    
    Chill in the refrigerator for about 10 minutes, then pour into tart
    shells.  Top with fruit and a glaze, and serve soon, 3 hours at most. 
    Refrigerate until serving.  Top with a bit of whipped cream.
    
    For a fruit, I used raspberries.  Their tartness and intensity sets off
    well against the custard.  You can also use strawberries or blueberries.
    I used just-melted apple jelly as a glaze.  This is best done in a
    cup in the microwave.  
    
    Laura

    From my daughter's nursery rhyme book, very inspirational (and probably
    a double-entendre too):
    
    "The Queen of Hearts made some tarts
     All on a summer's day.
     The Knave of Hearts stole the tarts
     And took them clean away.
    
     The King of Hearts called for the tarts
     And beat the Knave full sore.
     The Knave of Hearts brought back the tarts
     And vowed he'd steal no more."
    
    Laura

Choose from seven different fillings!  I've only had the Pecan Pie tarts.  
My mom makes them for all our family gatherings -- yummy!  FYI - she did 
take second place in a "bake-off" (would've been 1st if she used real 
whipped cream instead of cool-whip for topping/comment from a judge).

CRUST:
       1/2 cup butter or margarine, softened
         1 3-ounce package cream cheese, softened
         1 cup all-purpose flour
         Desired filling (see below)
         Whipped Cream for Topping (optional) for cooled tarts

In as small mixer bowl beat together butter and cream cheese.  Stir in 
flour.  Cover and chill about an hour or till easy to handle.  Shape into 
1-inch balls.  Press onto bottom and up sides of ungreased 1 3/4 inch 
muffin cups.  Fill each with 1 rounded teaspoon filling.  Bake in a 325 
oven for 25-30 minutes.  Cool slightly in pan.  Remove and cool well.  
Makes 24.

FILLINGS:

Pecan Pie:  Beat together 1 egg, 3/4 cup packed brown sugar, 1 tablespoon 
         melted butter or margarine and 1 teaspoon vanilla.  Stir in 1/2 
         cup coarsely chopped pecans.

Brownie-Nut:  In a small saucepan heat and stir 1/2 cup semisweet 
         chocolate pieces and 2 tablespoons butter or margarine over low 
         heat till melted.  Remove from the heat.  Stir in 1/3 cup sugar, 
         1 beaten egg, and 1 teaspoon vanilla.  Place a whole filbet or 
         peanut in each pastry.  Top with 1 rounded teaspoon chocolate 
         mixture.

Almond-Rasberry:  Divide 1/4 cup red rasberry preserves among pastries 
         (about 1/2 teaspoon each), beat together 1 egg, 1/2 cup sugar, 
         and 1/4 cup almond paste, crumbled.  Spoon 1 level teaspoon of 
         the almond mixture over preserves.  Sprinkle with coarsely 
         chopped sliced almonds.  If desired, drizzle cooled baked tarts 
         with additional red raspberry preserves.

Cranberry-Nut:  Beat together 1 egg, 3/4 cup packed brown sugar, 1 
         tablespoon melted butter or margarine and 1 teaspoon vanilla.  
         Stir in 1/3 cup finely copped fresh cranberries and 3 
         tablespoons chopped walnuts.

Pumpkin-Sour Cream:  Beat together 1 egg, 1/2 cup canned pumpkin, 1/3 cup 
         sugar, 1/4 cup dairy sour cream, 1 tablespoon milk, and 1/2 
         teaspoon pumpkin pie spice.

Lemon-Coconut:  Beat together 2 eggs, 1/2 cup sugar, 2 tablespoons melted 
         butter or margarine, 1/2 teaspoon finely shredded lemon peel, 
         and 1 tablespoon lemon juice.  Stir in 1/4 cup flaked coconut.

Spiced Fruit:  In a small saucepan combine 3/4 cup chopped mixed dried 
         fruit and 3/4 cup water and bring to boiling.  Reduce heat.  
         Cover and simmer about 8 minutes or till fruit is very tender.  
         Drain.  Stir in 2 tablespoons orange marmalade, 1/2 teaspoon 
         ground cinnamon, and 1/8 teaspoon ground cloves.

Will someone please post a recipe for that great British delicacy Bakewell Tart
(optionally iced). The basics I would guess at shortcrust pastry, ground
almonds, strawberry jam, but what else and what's the method.

The misguided cookbooks over here don't seem to have the recipe.

Ta, in adv.
Simon

    1/2 lb savoury, sweet or rich shortcrust pastry
    1 oz raspberry jam
    4 eggs
    4 oz sugar
    4 oz butter
    4 oz ground almond
    
    Oven: 400 F; 200 C; gas mark 6; 30-40 minutes
    
    Line an 8" flan ring with the pastry or use the traditional Bakewell
    pudding tins which are oval with sloping sides, about 2 1/2" deep, 6"
    long and 4" wide.
       Cover the pastry base with raspberry jam. Beat the eggs and sugar
    until pale and thick; melt the butter and pour it slowly into the eggs,
    stirring all the time. Fold in the ground almonds. Pour this mixture
    into the pastry case and bake until the filling is set.
    
    The English Cookery book from which I got this recipe says:
    
    "In some versions of this famous tart, the jam is replaced with 3 oz
    mixed dried fruit soaked in cider or wine.
      Bakewell pudding or tart is reputed to have originated at the Rutland
    Arms in Bakewell; one legend maintains that it was created by an
    Italian cook, another that it came about by accident when an
    inexperienced cook omitted the flour in an almond sponge pudding."
    
    So there you go. Its one of those ancient recipes with many variations
    on a basic theme. One variation I and my wife like is to add flaked    
    almonds atop the mixture.
    
    Angus