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Suggest a better descriptionIn a chilled mixing bowl, combine the flour, sugar, salt, butter, and lard. Rub the flour and fat together with your fingertips until the mixture is flaky and the consistency of coarse bread crumbs. Drizzle half of the beaten egg over and toss until the dough comes together, adding the remaining egg if necessary to bind the dough. Gather the dough into a compact ball and refrigerate for at least 1 hour before rolling out. Preheat the oven to 400 degrees. On a lightly-floured surface, roll out the dough into a rectangle about 1/8-inch thick. With a cookie cutter or the rim of a glass, cut the dough into 3 1/2-inch rounds. Gather the scraps into a ball, reroll them and cut more rounds. Repeat until you have used all the dough. Fit the dough rounds into ungreased 2 1/2-inch tart pans or the cups of a muffin pan, pressing them gently against the bottoms and sides to form deep molds. Place the pan in the freezer for 10 minutes to firm the dough. Place the tins on a baking sheet and bake for about 20 minutes, until the pastry is golden-brown. Set the shells aside in their tins to cool. Reduce the oven to 350 degrees. In the bowl of an electric mixer or with a hand-held mixer, beat the cream cheese, farmers cheese, and sugar together until light and fluffy. Add the egg yolk, cinnamon, and salt and beat until smooth. Spoon the filling into the tart shells, dividing it evenly, and filling up to within 1/4-inch of the top. Bake in the middle of the oven for 20 minutes, or until the filling is set and doesnt jiggle when shaken. Cool the tarts to room temperature and carefully slip them out of their tins. Serve, garnished with a few grape halves. This recipe yields 12 tarts. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6258 broadcast 04-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-18-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (55g) | ||
Recipe Makes: 12 servings | ||
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Calories: 196 | ||
Calories from Fat: 23 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 40.4mg | 12 % | |
Sodium 187.6mg | 6 % | |
Potassium 37.8mg | 1 % | |
Total Carbohydrate 41.7g | 12 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 41.1g | ||
Protein 2.4g | 3 % | |
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: 196
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