Individual Almond-Cream Tarts

* Exported from MasterCook *

INDIVIDUAL ALMOND-CREAM TARTS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c Flour,all-purpose
2/3 c Butter or margarine,cold
1/2 c Water,cold
2 Eggs,separated
2 pk Vanilla pudding(3 3/8oz)
2 1/2 c Milk
1 c Whipping cream
1 t Almond extract
1 cn Mandarin-orange sect.(11oz)
1 Kiwifruit,medium
5 Strawberries,large
1/4 lb Grapes,green,seedless
1 Chocolate square,unsweetened
5 1/2 oz Apple jelly
1 t Water

1. Whip cream. Drain mandarin-orange sections. Peel
and slice kiwifruit. Coarsely grate chocolate square.
Prepare tart shells; Into medium-sized bowl, measure
flour and butter or margarine. With fingertips, blend
flour and butter until mixture resembles coarse
crumbs. In cup, beat cold water with egg yolks. Add
yolk mixture to flour mixture, stirring to mix well.
Shape pastry into a ball.
2. Preheat oven to 400'F. On well-floured surface,
with floured rolling pin, roll pastry 1/8"-thick. With
floured 4 1/4" round cookie cutter, cut out 20 pastry
circles, rerolling trimmings if necessary. Gently
press each circle onto bottom and up side of fluted
tart pan (or use twenty-four 2 1/2" muffin-pan cups,
and cut circles with a 3 1/2" round cookie cutter).
With fork, prick pastry in many places. Arrange tart
pans in 2 jelly-roll pans for easy handling. Bake
20-25 minutes until pastry is lightly browned.
3. In cup, beat egg whites until frothy. Quickly brush
hot tart shells with beaten egg whites. Cool tart
shells in pans on wire racks 10 minutes. With knife,
gently loosen tart shells from sides of pans; remove
from pans; cool completely on wire racks, about 20
mintes.
4. When tarts shells are cool, prepare cream filling.
Prepare 2 packages of instant pudding mix as label
directs, but prepare both packages together and use
only a total of only 2 1/2 cups milk. With rubber
spatula, fold whipped cream and almond extract into
pudding.
5. Spoon filling into tart shells. Decorate some
filled tart shells with mandarin-orange sections, some
with kiwifruit, some with strawberries, some with
grapes, and some with chocolate.
6. Prepare glaze: In small saucepan over medium-low
heat, heat apple jelly with water, stirring often,
until jelly melts and mixture is smooth; brush over
fruit. Let glaze dry, about 10 minutes. Cover tarts
and refrigerate.



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