then how do you make the crust? there was no recipe for making the dough just said to put it in the tart shells and press to make them so thick.
----- Original Message ----- From: "Marilyn" <[email protected]> To: <[email protected]> Sent: Tuesday, November 02, 2010 4:39 PM Subject: Re: [CnD] Here is the recipe I"m talking about! Since it says "two recipes of nut crust", I'd say no. Marilyn ----- Original Message ----- From: "Blaine Deutscher" <[email protected]> To: <[email protected]> Sent: Tuesday, November 02, 2010 5:08 PM Subject: Re: [CnD] Here is the recipe I"m talking about! > are these shells premade? > ----- Original Message ----- > From: "Marilyn" <[email protected]> > To: <[email protected]> > Cc: <[email protected]> > Sent: Tuesday, November 02, 2010 5:49 AM > Subject: [CnD] Here is the recipe I"m talking about! > > > PERFECT CRANBERRY TARTLETS > > > > 2 recipes Perfect Nut Crust > > > > CRANBERRY FILLING: > > > > 2 env. unflavored gelatin > > 6 c. fresh or dry-frozen cranberries > > 2 c. sugar > > 1 c. red currant jelly > > > > GARNISH: > > > > 1 c. heavy cream, whipped > > > > Prepare the crust and using your fingers, press the dough firmly against > the > bottoms and sides of 3 inch tart pans so that it is about 1/8 inch thick. > Chill > > the shells for 1 hour. > > > > Preheat the oven to 350 degrees. Put the shells on a baking sheet and bake > until slightly golden and firm, about 12 to 15 minutes. Remove the baking > sheet > > from the oven and set the tart pans on a rack to cool. Then carefully > remove > the shells from the pans. > > > > To prepare the filling, stir the gelatin into 1/2 cup cold water until > dissolved. Wash and pick over the cranberries. > > > > In a saucepan, combine the cranberries with the sugar and jelly. Gently > boil > the mixture, uncovered, over moderate heat, stirring occasionally for 15 > minutes. > > Remove the pan from the heat. Cool the mixture slightly, and stir in the > softened gelatin. > > > > When the mixture is cool, divide it evenly among the tart shells. Chill > the > tarts and serve topped with the whipped cream. This recipe will fill 12 - > 4 > > 1/2 inch tarts. Enjoy. > > > > __._,_.___ > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
