Anniversary biscuit tart Cupcake Kitchen
A Number Cake, also called a Cream Tart or Alphabet Cake, is a trendy way to celebrate a birthday, anniversary, or new year! These number "cakes" are really more like cookie tarts since the base is made of crisp shortbread with creamy filling rather than a more traditional sponge cake with buttercream.
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Preheat oven to 350°. Finely chop oreos in food processor; remove to bowl and add melted butter. Divide between 5 small 4-5″ tart dishes with removable bottoms; press up sides and bottom. Bake for 10 minutes then cool completely. Filling - in a medium saucepan combine the half and half, eggs, sugar and salt. Bring to boil over low heat.
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Instructions Bake Mode Prevent your screen from going dark as you follow along. To make the filling: In a medium heatproof bowl, whisk together the sugar, flour, cornstarch, and salt. Add the egg, whisking until the mixture is smooth. In a small (1 1/2-quart) saucepan, bring the milk to a boil.
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03 of 40 Mint Chocolate Cookie Bars Fred Hardy Can't decide between making cookies, brownies, or bars? Choose all three! This romantic dessert recipe layers a chocolatey, fudgy cookie with peppermint candy-flecked buttercream, all draped in a luscious dark chocolate ganache.
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Rosemary-Lemon Shortbread Sandwich Cookies. These beautiful shortbread sandwich cookies are always a welcome addition to our annual ladies holiday tea luncheon. The distinctive rosemary flavor, paired so well with the tangy lemon curd, has made them a favorite in our group for years! —Jamie Jones, Madison, Georgia.
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Method Place the double cream, sugar and a tiny pinch of sea salt in a pan and bring to the boil. Break up the chocolate. As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny.
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Peach and Blueberry Tart with Cream Cheese Filling. This new take on cheesecake is easier to make and so summery. The no-bake cream-cheese filling floats on a crisp, buttery press-in crust. Thin peach wedges (peeled for a luxurious finish) and blueberries tossed in sugar, lemon, and salt make a lovely topping.
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Simple. Sweet. Ultimate Classic Lemon Tart Recipe Published: Feb 14, 2022 · Modified: Oct 18, 2023 by Shiran · This post may contain affiliate links · 230 Comments Jump to Recipe A traditional French-style lemon tart with creamy, dreamy lemon curd filling, that tastes just like the ones in Paris.
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Instructions. Preheat oven to 350°F. Spray mini muffin pans with cooking spray that has flour in it. If using the break apart sugar cookie dough, break apart each square, roll into a ball, and press into the bottom and up the sides of each cavity of the mini muffin pan.
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In a 325 degree oven, bake tart until golden brown. Remove from oven and cool completely. Combine almond cream filling. Mix together almond cream filling and spread over cooled baked tart. Add strawberry slices. Arrange strawberry slices over top of filling. Refrigerate until ready to serve.
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Boil the cream and butter in a saucepan and pour over the chocolate. Allow the chocolate to melt for about a minute before you use a whisk or spatula to mix together to completely melt. Pour the filling into the chilled crust. Refrigerate. Refrigerate the chocolate tart until set, about 4 hours should do the trick.
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Jump to recipe This easy fruit tart is the Goldilocks of summer desserts: it's easier than making a classic summer pie, but fancier than a down-home fruit cobbler. It looks dramatic, elegant, and downright impressive, but it's actually simple to make. Sounds just right, right?
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Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal. Add the egg yolk, cream, and vanilla, and process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl. Wrap the dough tightly in plastic wrap, and chill for 1 hour.
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1 / 50 Rhubarb Tart The rhubarb flavor in this tart recipe balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. —Ellen Riley, Murfreesboro, Tennessee. Go to Recipe 2 / 50 Pecan Tarts
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Make the filling: Whisk white sugar and eggs together in a bowl. Whisk in flour, lemon juice, lemon peel, and salt until thoroughly combined; pour into cooled crust. Bake until filling is set, 20 to 25 minutes. Let cool completely, then dust with confectioners' sugar and cut into 16 squares. Serve immediately, or refrigerate and serve chilled.
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Preheat oven to 350°F. Spray a 9 or 10-inch tart pan with a removable bottom generously with non-stick baking spray. Line the pan with a round of parchment paper. Set aside. Line a sheet pan with foil or parchment paper (for easily clean-up). Set aside. For the dough for both sweet or savory crusts: