Try this Miniature Ch?vre Tarts recipe, or contribute your own.
Suggest a better description1. Working with one fourth of the dough at a time, roll it out to 1/8 inch thick. Use it to line 3-inch tarts. Line dough in a tart pan with aluminium foil and fill with uncooked rice, beans or pastry weights. Bake at 375F. for 15 minutes or until lightly browned. Cool tart shells and remove weights and foil. Slip shells carefully from pans and cool completely. 2. Combine Montrachet, butter, cream and eggs in the bowl of a food processor fitted with a steel blade, and process until completely smooth. Shut off motor. Season filling to taste; ch?vre can be quite salty and peppery and may not need additonal seasoning. Stir in the scallions or chopped green onions. 3. Arrange the cooled shells on a baking sheet and spoon in the filling. Slide the sheet onto the center rack of a preheated 375F. oven and bake for 15 to 20 minutes, or until tarts are puffed and brown. Serve immediately. Approx. 24 two-inch tarts. =The Silver Palate Cookbook=
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 62 | ||
Calories from Fat: 40 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 177.4mg | 55 % | |
Sodium 58.6mg | 2 % | |
Potassium 56.5mg | 1 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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