Type what you have

Ingredients

• ✓ pie crust mix
• cooking spray
• butter
• water
• egg yolk
• white sugar
• heavy cream
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Place the pie crust mix into a bowl, and lightly rub the butter and water into the mix until the mixture holds together well enough to form a ball. Turn the dough out onto a floured surface, and knead several times to make the dough more elastic. Form into a ball again, and cut the ball in half; cut each half into half again (4 pieces); cut each quarter into thirds to make 12 total pieces. Roll the pieces into balls, and set aside.
3. 3 Beat together the egg yolks, sugar, cream, milk, and vanilla extract in a bowl until light and foamy, about 3 minutes; strain the filling through a fine mesh strainer into a clean bowl.
4. 4 Press a dough ball into the bottom and about 1 1/2 inches up the sides of a prepared muffin cup; repeat for remaining dough pieces. Spoon each crust about 80 percent full of the egg yolk mixture.
5. 5 Bake in the preheated oven until the crusts are golden brown, the filling is set, and the tarts are lightly browned, 15 to 20 minutes.

By vivienw

Ingredients

• ✓ pie crust mix
• peach
• white sugar
• salt
• cinnamon
• butter

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Make crust mix according to package directions. Roll dough out so that it fits an 8 inch skillet or frying pan; make sure there is overhang.
3. 3 Place peaches into pastry lined pan. Sprinkle with sugar, salt and cinnamon. Dot with butter. Fold the dough edges over towards center; leave a small space in center uncovered. Bake in preheated oven for 25 to 30 minutes until fruit is bubbly and crust is browned.

By Arvilla

Ingredients

• ✓ pie crust mix
• water
• water
• bacon
• cheddar cheese
• egg
• milk
• nutmeg
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Stir together 1 1/3 cups pie crust mix and 2 tablespoons plus 2 teaspoons cold water in a large bowl until pastry forms a ball; save remaining pie crust mix for another use. Divide pastry ball into 4 equal pieces.
3. 3 Roll each piece into a 6-inch circle on a floured surface. Drape each circle over inverted large 3x1 1/2-inch muffin cups or 6-ounce custard cups; make pleats, so pastry fits snugly against the cup. Prick surface using a fork. Place on an ungreased cookie sheet.
4. 4 Bake in the preheated oven until light brown, 8 to 10 minutes. Cool for 5 minutes, then carefully remove tart shells from cups. Reduce oven temperature to 350 degrees F (175 degrees C).
5. 5 Place 2 bacon slices into the bottom of each tart shell. Sprinkle with Cheddar cheese, making a small well in each. Break 1 egg into each well and add 1 tablespoon milk into each tart. Sprinkle with nutmeg and pepper. Place filled tarts on the same ungreased cookie sheet.
6. 6 Bake in the preheated oven until eggs are soft-cooked, 15 to 20 minutes.

By JJOHN32