Type what you have

Ingredients

• ✓ tart shell
• raspberry jam
• butter
• white sugar
• all-purpose flour
• egg
• baking powder
• almond extract
• confectioners sugar
• water

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Arrange tart shells on a baking sheet.
3. 3 Bake in the preheated oven for 6 minutes. Set shells aside to cool. Reduce the oven temperature to 375 degrees F (190 degrees C).
4. 4 Spoon 1 teaspoon raspberry jam into bottom of each shell; set aside.
5. 5 Beat butter and white sugar together in a large bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract; mix well. Spoon 1 tablespoon butter mixture on top raspberry jam.
6. 6 Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes. Cool tarts while making icing.
7. 7 Combine confectioners' sugar and water in a small bowl until smooth. Drizzle icing over cooled tarts.

By icesx

Ingredients

• ✓ tart shell
• milk
• banana cream pudding mix
• banana
• semisweet chocolate

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Arrange tart shells on a rimmed baking sheet.
2. 2 Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove from the oven and let cool for 15 minutes.
3. 3 While the tart shells are baking, mix milk and pudding mix in a saucepan over medium heat; bring to a boil. Once boiling, remove from the heat and let sit, stirring twice, until tart shells have finished cooling; pudding will thicken as it cools.
4. 4 Place a banana slice in the bottom of each cooled tart shell. Spoon cooled pudding over the banana slices, covering them completely. Grate chocolate square over each to decorate.
5. 5 Chill in the refrigerator for at least 30 minutes before serving.

By summer

Ingredients

• ✓ tart shell
• brown sugar
• butter
• egg
• heavy cream
• vanilla extract
• raisin
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C.) Arrange tart shells on a cookie sheet.
2. 2 In a large bowl, mix together brown sugar, butter, eggs, cream and vanilla. Stir in raisins and pecans. Divide filling into 24 (3 inch) tart shells.
3. 3 Bake in preheated oven for 16 to 20 minutes, or until filling is set.

By Leanner

Ingredients

• ✓ tart shell
• pumpkin puree
• whipped topping
• white sugar
• vanilla extract
• clove
• nutmeg
• mixed berry
• whipped cream
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.
2. 2 Combine pumpkin puree, whipped topping, sugar, vanilla extract, cloves, and nutmeg in a large bowl; mix well by hand for 1 minute.
3. 3 Spoon 2/3 of the pumpkin filling into the tart shells. Refrigerate remaining pumpkin filling.
4. 4 Bake in the preheated oven until filling starts to puff out and sag into the shell, 30 to 35 minutes. Let cool until set, about 1 hour.
5. 5 Place a dab of cold filling in the center of each cooled tart shell. Top each tart with some mixed berries, whipped cream, and a dash of cinnamon.

By Kaelyn McGinty

Ingredients

• ✓ tart shell
• white sugar
• cornstarch
• salt
• apple juice
• strawberry

Instructions

1. 1 Gather the ingredients.
2. 2 To make the glaze: Blend sugar, cornstarch, and salt together; stir into apple juice. Cook over medium heat, stirring constantly, until smooth and thick. Allow to cool for 10 minutes.
3. 3 Brush a small amount of glaze over the bottom of each pastry crust. Arrange strawberries on top of glaze, slicing if necessary to fit. Spoon remaining glaze carefully over strawberries, covering them well.
4. 4 Chill strawberry tarts for 2 to 4 hours.

By Carol

Ingredients

• ✓ tart shell
• egg
• brown sugar
• salt
• vanilla extract
• lemon extract
• butter
• raisin

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C.)
2. 2 Beat egg in a large bowl. Mix in brown sugar and salt. Stir in vanilla and lemon extract. Beat until light and bubbly, then stir in melted butter. Fold in raisins. Drop filling by spoonfuls into tart shells.
3. 3 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); bake until filling is set and pastry is golden brown, 20 to 25 minutes.

By Lynda

Ingredients

• ✓ tart shell
• brown sugar
• butter
• vanilla extract
• egg
• half-and-half

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet.
2. 2 Whisk brown sugar, melted butter, and vanilla together in a bowl. Whisk in egg until smooth, then stir in half-and-half. Spoon mixture into tart shells, filling each 2/3 full.
3. 3 Bake in the preheated oven until filling is bubbly and pastry is golden, about 15 minutes.

By Sandra

Ingredients

• ✓ tart shell
• brown sugar
• butter
• corn syrup
• egg
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place the tart shells onto a baking sheet lined with parchment paper.
2. 2 In a bowl, mash the brown sugar and butter until thoroughly combined, then mix in corn syrup, eggs, and salt to make a smooth mixture. Spoon into the tart shells, filling each one about 3/4 full.
3. 3 Bake in the preheated oven until golden brown and the filling is set, 25 to 30 minutes.

By skinnychef

Ingredients

• ✓ tart shell
• strawberry
• sugar
• mascarpone cheese
• confectioners' sugar
• ricotta cheese
• vanilla extract
• heavy cream

Instructions

1. 1 Combine strawberries and sugar in a bowl. Set aside for topping.
2. 2 Mix mascarpone cheese, 1/4 cup confectioners' sugar, ricotta cheese, and vanilla extract in another bowl. Set aside for filling.
3. 3 Whip remaining confectioners' sugar and heavy cream together in a bowl using an electric mixer until soft peaks form. Place whipped cream in a pastry bag and refrigerate.
4. 4 Line up tart shells and fill each one with ricotta cheese mixture. Top each with strawberry mixture and swirl chilled whipped cream on top.

By frenchchick123

Ingredients

• ✓ tart shell
• brown sugar
• butter
• egg
• heavy cream
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place tart shells on a baking tray.
2. 2 Beat brown sugar and butter together in a bowl until creamy; beat in eggs, cream, and vanilla extract until combined. Fill tart shells 2/3 full with butter mixture.
3. 3 Bake in the preheated oven until pastry is lightly golden, about 18 minutes; remove to cool on a wire rack.

By J0HNNYBRAV0

Ingredients

• ✓ tart shell
• butter
• lemon zest
• lemon juice
• white sugar
• egg
• egg yolk
• egg white
• white sugar

Instructions

1. 1 Melt butter or margarine in a saucepan. Add rind, lemon juice, and 1 1/2 cups sugar. Beat eggs and egg yolks until thick, and add to lemon butter mixture. Cook over low heat, stirring constantly until thick. Chill.
2. 2 Beat 3 egg whites until stiff. Gradually add 1/4 cup sugar, and continue beating until stiff and glossy. Fill baked tart shells with lemon custard, and top with meringue.
3. 3 Bake at 350 degrees F (175 degrees C) just until tarts are a delicate brown color.

By Carol

Ingredients

• ✓ tart shell
• water
• white sugar
• egg
• evaporated milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine water and sugar in a saucepan and bring to a boil. Cook until sugar dissolves. Remove from heat and cool to room temperature.
3. 3 Beat eggs in a large bowl. Add evaporated milk and continue beating until combined. Add sugar water, and mix until well combined. Place tart shells on a baking sheet. Strain custard through a sieve into a large cup with a spout. Fill tart shells.
4. 4 Bake in the preheated oven until custard puffs slightly and is mostly firm, about 20 minutes.

By robinl

Ingredients

• ✓ tart shell
• brown sugar
• butter
• white balsamic vinegar
• cinnamon
• pear
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking sheet.
2. 2 Stir brown sugar, melted butter, balsamic vinegar, and cinnamon together in a bowl; stir in pears and chopped almonds until completely coated. Spoon pear mixture into tart shells.
3. 3 Bake in the preheated oven until golden, about 45 minutes.

By CoachJen

Ingredients

• ✓ tart shell
• egg
• cornstarch
• maple syrup
• almond milk
• strawberry
• raspberry
• blueberry
• blackberry

Instructions

1. 1 To make custard whisk egg, corn starch and maple syrup together in a pan. Slowly whisk in almond milk over medium heat. Bring to a boil, whisking continuously, remove from heat and cool 5 minutes.
2. 2 Pour custard into tart crust and top with fruit.
3. 3 Refrigerate 30 minutes before serving.

By Almond Breeze

Ingredients

• ✓ tart shell
• egg
• brown sugar
• honey
• lemon juice
• lemon zest
• cinnamon
• nutmeg
• salt
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Beat eggs in a large bowl. Stir in brown sugar, honey, lemon juice, lemon zest, cinnamon, nutmeg, and salt. Blend in melted butter. Fill tart shells halfway.
3. 3 Bake in preheated oven for 15 to 20 minutes, or until pastry is golden brown, and filling is set.

By Caroline Nielsen

Ingredients

• ✓ tart shell
• egg
• maple syrup
• butter
• brown sugar
• lemon juice
• walnut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Beat the egg gently with a fork, and then mix with maple syrup, melted butter, brown sugar, lemon juice, and nuts. Fill tarts 2/3 full.
3. 3 Bake for 20 to 25 minutes.

By Carol

Ingredients

• ✓ tart shell
• egg
• brown sugar
• butter
• lemon juice
• nutmeg
• raisin

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Beat the egg with the sugar using a fork until well blended. Stir in the melted butter, lemon juice, nutmeg, and raisins. Fill tart shells half full.
3. 3 Bake for 15 to 20 minutes. Allow tarts to stand for a few minutes in the pans before removing to racks to cool.

By Carol

Ingredients

• ✓ tart shell
• brown sugar
• butter
• egg
• raisin
• walnut
• heavy cream

Instructions

1. 1 Preheat the oven to 325 degrees F (170 degrees C). Arrange tart shells on a baking sheet.
2. 2 Beat sugar, butter, and eggs together in a large bowl with an electric mixer until creamy.
3. 3 Stir in raisins, walnuts, and cream until thoroughly combined. Spoon batter into tart shells, no more than half full.
4. 4 Bake tarts in the preheated oven until pastry is golden and filling is set, 20 to 25 minutes. Allow tarts to cool on a wire rack.

By Barbara

Ingredients

• ✓ tart shell
• brown sugar
• golden syrup
• butter
• egg
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Place tart shells on a baking sheet.
2. 2 Bake in the preheated oven until crust is golden, about 10 minutes.
3. 3 Reduce the oven temperature to 350 degrees F (175 degrees C); position a rack in the upper 1/3 of the oven.
4. 4 Whisk brown sugar, golden syrup, butter, eggs, vanilla extract, and salt together in a bowl until smooth; divide among pastry shells, filling each about 2/3 full.
5. 5 Bake in the preheated oven until filling foams, is bubbly, and golden, about 15 minutes. Cool briefly on a wire rack. Serve warm or at room temperature.

By georgiienne

Ingredients

• ✓ tart shell
• bacon
• swiss cheese
• green onion
• milk
• egg
• mustard
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Arrange tart shells in two 12-cup muffin tins; line each shell with a layer of pie weights or dried beans.
2. 2 Bake in the preheated oven until crust edges are lightly browned and shells are about 3/4 fully cooked, 5 to 10 minutes. Remove from the oven and let sit until needed.
3. 3 While the shells are baking, cook bacon in a large skillet over medium-high heat, turning occasionally, until browned and crispy, 7 to 10 minutes. Drain on paper towels and crumble when cooled.
4. 4 Mix 1 cup Swiss, green onions, and crumbled bacon together in a bowl; divide mixture evenly among tart shells.
5. 5 Whisk milk, eggs, mustard, salt, and pepper together in a bowl. Ladle egg mixture into each tart shell until about 2/3 full. Sprinkle remaining 1/4 cup Swiss over tarts.
6. 6 Bake in the preheated oven until set in the middle and shells are golden brown, 25 to 30 minutes.

By Catherine Parnell-Proulx

Ingredients

• ✓ tart shell
• soft-shell clam
• egg
• cream
• nutmeg
• salt
• white pepper
• bacon
• onion

Instructions

1. 1 Place oven rack on highest level. Preheat oven to 375 degrees F (190 degrees C). Set prebaked tart shell on a baking sheet (see Editor's Note).
2. 2 Chop the clams finely, and reserve 1/2 cup of the liquid. Beat the eggs well, and add clam liquid, cream, nutmeg, salt, and pepper. Whisk until smooth, and stir in the clams.
3. 3 Fry the bacon over moderate heat until crisp, and then remove from pan and set aside. Leave about half a tablespoon of bacon grease in the pan, and add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. clam mixture. Crumble the bacon into mixture, then pour into mixture into pastry shell.
4. 4 Crumble the bacon into the tart shell; add onion. Carefully pour custard into shell and transfer to preheated oven.
5. 5 Bake on the top rack until center is set, or until a knife inserted in center comes out clean, about 25 minutes. Serve hot or warm.

By Kevin Ryan

Ingredients

• ✓ tart shell
• blackberry
• lemon
• brown sugar
• honey
• egg
• butter
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place tart shells on a baking sheet.
3. 3 Mash blackberries and lemon zest together in a small bowl until just combined: spoon into tart shells.
4. 4 Whisk brown sugar, honey, egg, melted butter, vanilla, and salt together in a separate bowl: spoon over blackberries.
5. 5 Bake in the preheated oven until filling is bubbly and shells are golden, 22 to 27 minutes.

By Chef V

Ingredients

• ✓ tart shell
• pumpkin puree
• evaporated milk
• egg
• brown sugar
• pumpkin pie spice
• cinnamon
• vanilla extract
• whipped cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place tart shells on baking sheets.
3. 3 Bake in the preheated oven for 1 minute. Remove from the oven; leave the oven on.
4. 4 Combine pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla in a large bowl; whisk until filling is well combined. Pour evenly into tart shells.
5. 5 Bake in the preheated oven for 10 minutes. Rotate the baking sheets and continue baking until filling is set, about 12 minutes more.
6. 6 Cool tarts for 10 minutes; refrigerate until chilled, about 1 hour. Serve with whipped cream.

By the4taals

Ingredients

• ✓ tart shell
• raisin
• brown sugar
• butter
• egg
• maple syrup
• flour
• vanilla extract
• salt

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of tart shells.
3. 3 Beat brown sugar and butter together in a bowl until smooth; whisk in eggs, maple syrup, flour, vanilla extract, and salt. Fill each tart shell 3/4 full with maple syrup mixture.
4. 4 Bake in the preheated oven until filling is set and shells are golden, about 16 minutes. Turn the baking sheet halfway through the baking time for even baking.

By Inez Quinn

Ingredients

• ✓ tart shell
• unsweetened baking chocolate
• brown sugar
• corn syrup
• egg
• butter
• white vinegar
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Place tart shells on a baking sheet.
2. 2 Chop 3 ounces of the chocolate into small pieces; sprinkle evenly into the bottom of each tart shell.
3. 3 Whisk brown sugar, corn syrup, egg, butter, vinegar, vanilla, and salt together in a bowl; fill tart shells with sugar mixture 3/4 full.
4. 4 Bake in the preheated oven until filling expands and is bubbly and pastry is lightly golden, about 12 minutes. Remove from the oven to cool.
5. 5 Melt the remaining chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, about 1 minute (depending on your microwave). Drizzle chocolate over cooled tarts.

By MommaBear

Ingredients

• ✓ tart shell
• raisin
• butter
• brown sugar
• maple syrup
• vanilla extract
• salt
• egg
• walnut

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place tart shells onto a baking sheet; sprinkle raisins evenly into the bottom of each shell.
2. 2 Whisk butter, brown sugar, maple syrup, vanilla, and salt together in a bowl. Whisk in egg, then pour mixture into tart shells and sprinkle walnuts over top.
3. 3 Bake in the preheated oven until pastry is light brown and filling is bubbly, about 12 minutes. Cool on a wire rack for about 10 minutes before serving.

By mrsmambo

Ingredients

• ✓ tart shell
• brown sugar
• corn syrup
• butter
• egg
• pecan
• raisin
• coconut
• vinegar
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
2. 2 Beat brown sugar, corn syrup, and butter together in a bowl until creamy; beat in egg just until combined. Stir in pecans, raisins, coconut, vinegar, and salt; divide mixture evenly into tart shells.
3. 3 Bake in the preheated oven until filling is bubbly and crust is golden, about 20 minutes.

By Amie Smith

Ingredients

• ✓ tart shell
• raisin
• walnut
• pecan
• brown sugar
• corn syrup
• butter
• egg
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place tart shells on a baking sheet; sprinkle raisins and walnuts evenly between shells.
3. 3 Whisk brown sugar, corn syrup, butter, egg, vanilla extract, and salt together in a bowl; pour mixture evenly over raisins and walnuts into tart shells.
4. 4 Bake in the preheated oven until filling is set and crust is golden, about 35 minutes.

By Jan Mowbray

Ingredients

• ✓ tart shell
• butter
• brown sugar
• honey
• egg
• lemon juice
• water
• vanilla extract
• salt
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place pastry shells on a baking sheet.
2. 2 Beat butter with an electric mixer in a bowl until smooth and creamy; beat in brown sugar and honey. Beat egg, lemon juice, water, vanilla, and salt into butter mixture just until combined; stir in raisins. Fill tart shells 1/2-full with butter mixture.
3. 3 Bake in the preheated oven until filling is bubbly and pastry is golden, about 30 minutes.

By KIM BOYLE

Ingredients

• ✓ tart shell
• cheddar cheese
• bacon
• green bell pepper
• ham
• broccoli
• thyme
• gruyere cheese
• onion
• mushroom
• garlic powder
• prosciutto
• spinach
• italian seasoning
• nutmeg
• egg
• heavy cream
• salt
• black pepper
• cherry tomato
• red onion
• parsley
• basil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper.
2. 2 Place tart shells on the prepared baking sheet and prick the sides and bottoms with a fork.
3. 3 Bake in the preheated oven for 8 minutes. The partial cook will help keep the pastry crispy on the bottom. Allow shells to cool slightly, in the pan, about 10 minutes.
4. 4 To make the mini-quiches: when shells are cooled but still warm, place 1 tablespoon Cheddar cheese in the bottom of 8 of the partially-baked tart shells. To 4 of the Cheddar-filled shells, add 1/2 piece of bacon, crumbled, and 1 tablespoon bell pepper. To the remaining 4 Cheddar-filled shells, add 1 tablespoon diced ham, 1 tablespoon broccoli, and 1/8 teaspoon thyme.
5. 5 Place 1 tablespoon Gruyere on the bottom of remaining partially-baked tart shells. To each of 4 of the Gruyere-filled shells, add 1 tablespoon cooked onion, 1 tablespoon of cooked, minced mushrooms, and 1/8 teaspoon garlic powder. To each of the remaining Gruyere-filled shells, add 1/4 of the diced prosciutto, 1 tablespoon cooked spinach, 1/8 teaspoon Italian seasoning blend, and a pinch of nutmeg, if using, to taste.
6. 6 Briskly stir eggs together with cream, salt, and pepper in a medium mixing bowl. Pour 1 1/2 to 2 tablespoons of the egg mixture into each of the 16 filled shells.
7. 7 Top the bacon/bell pepper mini quiches with a cherry tomato half. Top the ham/broccoli mini quiches with 1 teaspoon diced red onion. Top the onion/mushroom mini quiches with 1 teaspoon minced fresh parsley, and top the prosciutto/spinach mini quiches with 1/2 teaspoon minced fresh basil.
8. 8 Place mini quiches in the oven, and reduce heat to 350 degrees F (175 degrees C). Bake until the egg mixture is set and the crust is lightly browned, 30 to 35 minutes. Allow to cool on a rack, about 10 minutes. Serve warm.

By Bibi