Yield Makes 8 servings Number Of Ingredients 11 Steps:
Make crust and filling: Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 9 minutes. Cool completely. Sprinkle 2 tablespoons chopped toffee over cooled crust. Spread ice cream evenly in crust. Freeze until firm, at least 4 hours or overnight. Make topping: Combine cream and butter in medium saucepan. Bring to simmer. Remove from heat. Add white chocolate; let stand 1 minute. Stir until chocolate is melted and smooth. Mix in vanilla. Let topping stand until cool and slightly thickened but still pourable, about 15 minutes. Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely. Freeze until topping is firm, about 1 hour. Sprinkle remaining toffee over. Freeze until tart is firm, about 4 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen.) Using small knife, carefully loosen crust from pan sides. Gently push up tart bottom to release tart and serve.
Time 1h35m Yield 12 Number Of Ingredients 13 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Combine flour and sugar in a bowl. Cut in butter until the mixture resembles coarse crumbs. Combine egg yolks and milk in a small bowl; stir into flour mixture until dough is blended. Press dough, using lightly floured hands, into the bottom and 1 inch up the sides of a 12-inch tart pan with a removable bottom. Line the unpricked shell with a double thickness of aluminum foil. Place pan on a large baking sheet. Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes. Meanwhile, combine condensed milk, maple flavoring, cinnamon, and salt in a medium bowl. Stir pecans, walnuts, and almonds into the batter. Remove shell from the oven, leaving oven on, and fill with batter. Return tart to the oven and bake until golden brown, 20 to 25 minutes. Remove from the oven and cool completely on a wire rack, about 30 minutes. Place chocolate chips in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 3 minutes. Drizzle tart with melted chocolate. Refrigerate until chocolate has hardened and filling is firm.
Time 2h Yield 8 Number Of Ingredients 12 Steps:
Heat oven to 450°F. Place pie crust in 9-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST. Line pan with sheet of parchment paper; fill 1/4 inch deep with pie weights or 1 cup dry beans or rice. Bake 10 minutes. Remove parchment paper and weights; bake 3 to 4 minutes longer or just until bottom crust begins to brown. Remove from oven. Reduce oven temperature to 350°F. Meanwhile, in medium bowl, mix filling ingredients with electric mixer on medium speed until well blended. Pour filling into partially baked crust. Bake at 350°F 40 to 50 minutes or just until center is set. Cool completely, about 1 hour. Meanwhile, in chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Pipe topping from decorating bag with 1/2-inch star tip or spread topping over tart. Store in refrigerator.
Time 1h45m Yield 6 tartlets Number Of Ingredients 8 Steps:
Make the filling: Bring the cream and coffee nearly to a boil in a saucepan over medium heat. Reduce the heat to low; cook for 5 minutes. Remove from the heat. Strain through a fine-mesh strainer into a bowl. Set aside. Bring the caramel topping to a boil in a saucepan over medium-high heat. Reduce the heat to medium and cook for 2 more minutes. Remove from the heat and stir in the butter. Slowly whisk in the cream-coffee mixture until combined. Pour into a large bowl and cool to room temperature. Refrigerate for 45 minutes, or until completely chilled. Make the cups: Place the pastry shells on an ungreased baking sheet and bake according to the package directions. Transfer to a rack to cool, then pull out the center of the shells with your fingers. Place the chocolate chips in a small microwave-safe bowl and microwave on medium power, stirring every 30 seconds, until melted, about 1 1/2 minutes. Pour the toffee bits into a pie plate. Dip the rims of the pastry shells in melted chocolate and then in the toffee. Set aside. Beat the coffee mixture with a mixer on medium speed until thickened. Slowly beat in the confectioners’ sugar on high until stiff peaks form. Assemble the cups right before serving or selling: Spoon the coffee mixture into a large zip-top plastic bag. Press out the air and seal. Snip off a corner; pipe the mixture into the shells. Drizzle with more caramel.
Time 1h5m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 450 degrees F (230 degrees C). Spray twelve 3-inch tart tins with cooking spray. Roll out pie crust on a lightly floured surface and cut twelve 4-inch circles with a cookie cutter, rerolling scraps if necessary. Line tart tins with pastry circles. Beat eggs, brown sugar, vinegar, and vanilla together in a bowl until smooth; stir in melted butter, cherries, and walnuts. Fill tart shells 2/3 full with butter mixture. Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling is bubbling, about 20 minutes. Remove tarts from oven; sprinkle evenly with toffee bits. Return tarts to the oven; bake until toffee bits are just melted, about 5 minutes. Cool on a wire rack, about 15 minutes. Gently lift tarts from tins.
Time 50m Yield 12 servings. Number Of Ingredients 11 Steps:
In a bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Combine egg yolks and milk; stir into flour mixture until blended. With lightly floured hands, press dough onto the bottom and 1 in. up the sides of a 12-in. tart pan with removable bottom. Line unpricked crust with a double thickness of heavy-duty foil. Fill with pie weights. Place pan on a baking sheet. Bake at 375° until edges are lightly browned, 12-15 minutes., Meanwhile, in a saucepan, combine the sugar, cream, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in walnuts. Remove foil from crust; pour filling into crust. Bake until golden brown, 20-25 minutes. Cool on a wire rack. Store in the refrigerator.
Yield Makes 12 Servings Number Of Ingredients 20 Steps:
For crust: Preheat oven to 350°F. Grind nuts with ground cookies and toffee in processor. Add 5 tablespoons butter; blend until nuts are finely chopped. To moisten crumbs, if necessary, blend in 1 tablespoon butter. Using plastic wrap as aid, press mixture onto bottom an dup sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 15 minutes. Bake crust until golden, about 12 minutes. Freeze crust. For ganache: Bring cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool to room temperature. For mousse: Whisk sugar, yolks, 1/3 cup water and espresso powder in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Add nutmeg. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes. Beat 2 1/2 cups cream, liqueur and vanilla in another large bowl until stiff peaks form. Fold cream mixture and toffee into egg mixture. Spoon half of mousse into crust. Drizzle 1/4 cup ganache over. Using tip of knife, swirl mixtures together. Carefully spoon remaining mousse over; smooth top. Cover and freeze torte overnight. Cover remaining ganache; chill. Rewarm remaining ganache over low heat, whisking just until slightly softened but not melted. If necessary, let stand until firm enough to pipe. Spoon ganache into pastry bag fitted with star tip. Run sharp knife around torte pan sides. Release pan sides. Pipe ganache in lattice design atop torte. Pipe ganache in star shapes around border. Garnish with almonds. (Can be prepared 1 week ahead. Freeze until lattice sets, then cover and keep frozen.)
Time 2h20m Yield 1 9.5" tart, 8 serving(s) Number Of Ingredients 9 Steps:
In a large mixing bowl, mixi the flour, sugar, cocoa, and salt together. With your fingers, mush the butter pieces into the dry ingredients until the mixture resembles big crumbs. Blend the egg in to make the dough soft. Omit if you don’t plan on eating much of the crust. Flatten the dough into a small disk, wrap tightly in plastic wrap and refridgerate for at least 1 hour. Grease a 9.5" tart pan and mold the refridgerated dough into it, make sure it’s smooth on the bottom. Bake for 15-25 minutes at 350 or until fully set. Let the crust completely cool off before trying to add the filling- I prefer to just refridgerate it again for another 30-40 minutes. Let the ice cream sit out for about 5-10 minutes so it softens a bit. Scoop into the finished tart crust and smooth on top. Top with the toffee pieces and white chocolate shavings. Cut with a thick pizza cutter or a large ginsu knife, into 8ths. If it starts to soften, put in the freezer for 5-10 minutes; and store any uneaten pieces in the freezer and let thaw 5-6 minutes before eating.
Time 8h5m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees. Butter 9-inch tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are very moistened. Press crumb mixture onto bottom and up sides of prepared pan. Bake until crust is set about 9 minutes. Cool completely. Sprinkle 2 tablespoons chopped toffee over cooled crust. Spread ice cream evenly in crust. Freeze for at least 4 hours or until firm. Combine cream and butter in a medium saucepan. Bring to simmer. Remove from heat and add white chocolate; let stand 1 minute. Stir until chocolate is melted and smooth. Mix in vanilla. Let topping stand until cool and slightly thickened but still pourable about 15 minutes. Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely. Freeze until topping is firm, about 1 hour. Sprinkle remaining toffee over. Freeze until tart is firm for about four hours. Use small knife carefully loosen crust from pan sides. Gently push up tart bottom to release tart and serve.
Time 15m Yield 5 servings. Number Of Ingredients 5 Steps:
In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Stir toffee bits into coffee; let stand for 30 seconds. Strain and discard any undissolved toffee bits. Pour coffee into mugs; top with whipped cream and drizzle with butterscotch topping.
