Pecan Pie Phyllo Tarts

Ingredients:

1/3 c. chopped toasted pecans
1/4 c. brown sugar
1 Tbs. dark corn syrup
1/2 tsp. vanilla
1 egg white
2 pkg. mini phyllo shells

Preheat the oven to 350 degrees. Combine the above ingredients minus the phyllo shells in a small bowl. Fill the shells about 3/4 of the way full with the pecan mixture and place on an ungreased baking sheet lined with parchment paper. Bake for 20 minutes. Let cool before serving.

Mushroom Gruyere Tart

Ingredients:

1/2 onion, sliced
8 oz. baby belle mushrooms, sliced
1 1/2 c. Gruyere cheese, shredded
1 tsp. garlic salt
1/2 tsp. fresh cracked black pepper
2 Tbs. butter
1 pie crust (I used Pillsbury)

Preheat the oven to 375 degrees. Press the pie crust into the bottom of a quiche pan. In a large saute pan, heat the butter on medium heat. Add the onions and cook for 5 minutes, stirring occasionally. When the onions are translucent, add the sliced mushrooms, garlic salt and fresh pepper. Stir until the mushrooms are soft. Pour the filling into the pie crust. Top with the Gruyere cheese evenly. Fold the edges of the pie crust over on top of the filling slightly. Bake for 25-27 minutes until the cheese is golden brown. Let cool slightly before serving.

Chocolate Pecan Date Tart

Ingredients:

1 sleeve graham crackers
1 stick butter, melted
2 Tbs. brown sugar

1 c. brown sugar
1/4 c. light corn syrup
1 Tbs. butter
3/4 c. Egg Beaters
1 Tbs. flour
1 c. chopped dates
3/4 c. toasted pecans
1 c. white chocolate chips (I ran out, so I used white baking chocolate, chopped)

Preheat the oven to 350 degrees. To make the crust, combine the first three ingredients in a food processor. Press into the bottom of a springform pan that has been sprayed with non stick cooking spray. For the filling, combine the brown sugar, corn syrup and 1 Tbs. butter in a small saucepan over medium heat. When it starts to bubble, remove the pan from the heat and stir in the egg substitute and flour. Stir until blended well. Sprinkle the crust with the dates, pecans and white chocolate chips. Pour the liquid mixture over the top evenly. bake for 35-40 minutes in the oven. Let cool on a wire rack before slicing and serving.

Apricot Biscuit Tartlets

 Ingredients:
1 (10.2oz) container Pillsbury Flaky Biscuits
Brown Sugar
4 fresh Apricots or smaller fruit

Frosting ingredients:
8 oz. cream cheese, at room temperature
4 Tbs. butter, at room temperature
4 c. powdered sugar
1 tsp. vanilla
1 tsp. cinnamon

Preheat the oven to 350 degrees. Grease baking sheet with non stick cooking spray. Take the biscuits out of the package. Cut each one into four pieces. Roll into a ball, and flatten with your fingers into a disk shape (will look like a small pizza crust). Place on your baking sheet 1 inch apart. Sprinkle each biscuit with brown sugar. Thinly slice your apricots or whatever fruit you decide to use. Fan out on top of the biscuit. Bake for 13-15 minutes until the bottom of the biscuit is golden brown.

Combine all of the frosting ingredients in an electric mixer and mix until everything is well combined. Pipe or drizzle some of the frosting on top of the mini tarts after they have cooled to room temperature.

Spinach Cheddar Quiche Tart

Ingredients:

1 Pillsbury pie crust 
4 eggs
1 1/2 c. milk (1%)
1 1/2 tsp. garlic salt
1 tsp. fresh crushed pepper
4 oz. frozen spinach, thawed and drained
1 c. shredded cheddar cheese

Preheat the oven to 375. Unroll the pre-made crust and place in a quiche pan. In a medium sized bowl, whisk the egg and milk together with a fork, along with the garlic salt and crushed pepper. Pour into the pie crust. Spread out the spinach evenly in the egg, and top with the shredded cheese. Fold down the pie crust till just about touching the top of the raw egg. Bake for approximately 40-45 minutes or until the egg is firm. Let cool slightly before cutting and serving.

Chocolate Truffle Tart

Ingredients:
1 1/4 c. chocolate Teddy Grahams
1/4 c. butter, melted
1 (12 oz.) bag semisweet chocolate chips
1/2 pint whipping cream
1 tsp. vanilla
2 egg yolks
1/2 c. whipping cream
1 Tbs. powdered sugar
Unsweetened baking cocoa

In a small bowl, mix the cookie crumbs and melted butter. In ungreased 9inch pie plate, press crumb mixture in bottom. In a double boiler set over hot simmering water, heat chocolate chips 2-3 minutes, stirring frequently, until melted and smooth. Gradually add 1 cup whipping cream, stirring constantly until combined. Stir in vanilla and egg yolks until well blended. Cook over medium-low for 5-6 minutes, stirring frequently until thick and hot. Pour filling into crust. Refrigerate at least 3 hours or until firm. In a medium bowl, beat 1/2 cup whipping cream and powdered sugar on high speed for 1-2 minutes or until soft peaks form. Top the middle of the tart with whipped cream and dust with cocoa.

Lemon Tart with Strawberries

Ingredients:
   shell:
1 1/4 c. flour
1/4 c. powdered sugar
1 Tbs. fresh rosemary leaves
1/4 tsp. salt
1 stick cold, cut butter
1 large egg yolk mixed with 1 Tbs. water

   filling:
1 (14oz.) can sweetened condensed milk
5 large egg yolks
2 tsp. grated lemon zest
1/2 c. lemon juice
Strawberries to garnish on top

In a food processor, combine the flour, sugar, rosemary and salt. Pulse. Add the butter; pulse until it forms coarse crumbs. Pour the yolk mixture over the crumbs; process until a dough forms into a ball. Press onto the bottom and sides of a 9 inch tart pan with removable bottom. Place in the freezer for 15 minutes. Preheat the oven to 375 degrees. Line the tart shell with nonstick foil. Top with dried beans or pie weights. Bake for 20 minutes. Cool on a wire rack. Reduce the oven to 350 degrees. Whisk the filling ingredients. Pour the mixture into the tart shell. Place on a baking sheet and bake for 12 minutes. Let completely cool on rack. Refrigerate for several hours. Remove from the tart pan and transfer onto a plate. Arrange the strawberries and garnish with some rosemary.