I followed the recipe and added the fruit prior to baking and found that the crust stayed soggy. So I baked the shells without the filling for the 20 minutes, added the filling and baked an additional 3 minutes. The crust was crispier and did not have the under-cooked dough flavor as before. I would make this again.
I used this recipe for a pumpkin pie crust and could not believe how easy and good it was....this is only my 2nd time making a pie crust...it has always intimidated me but have wanted to find a recipe with out hydroginated oils in it(shortening....so bad for you).I know butter and cream cheese are not really good for us but much better than taking in that hydrogenated stuff...This crust was unbelievably easy and flakey better than any other crust I have had. I did prebake the crust about 15-20 just till golden then added the filling and cooked another 45min and the crust did not burn like other pie crusts have for me in the past...I really can not say enough good things about this recipe....Thankyou!
Quick, easy tender and flakey! I doubled the recipe, sort of (8 oz cream cheese, 3/4 c marg and 2 1/2 cups flour) and it made enough to use filling for 1 blueberry pie. Also, I rolled and cut using a 2 1/4" cutter as I found those results more satisfactory (more filling, less dough and more "even" finished product!) I will use again and again!
Wonderful! I baked the tart shells for about 15 minutes..your oven will vary..and cooled. Once they were cooled I filled each one with homeade chicken salad and served at a Bridal Luncheon. The bride now wants these added to her wedding reception. Thanks Glenda for such an easy and versatile recipe!
Oh my these were unbelievable. I needed to make mini quiches and I didn't want to risk using my own regular quiche crust recipe and have it not work out in the mini form so I found this - it worked out really well and was much more delicious. It tastes how I would imagine catered mini quiche crusts would taste. I used a regular muffin tin and it made a dozen for me. Sure it isn't very healthy but hey if you don't eat all of them then you're good to go!
I made these shells in a mini-muffin tin with the Mini Caramel Cookie Tarts filling (also found in AllRecipes.com) and they were DEVOURED! The shells are incredibly flaky tasty and how much easier could they be?? I'd give it 10 stars if I could.
Okay these really are amazing! This recipe seems almost too simple to work but it does and the pastry comes out flaky and crispy (if a bit greasy). I used both mini-muffin tins and regular size and both were great. I found it took about 15-25 minutes to bake the unfilled shells.
Nice forgiving pie dough. I found the full fat cream cheese created too greasy a tart so I used a lower fat cream cheese.(But never non-fat creese cheese which is awful I think)They make wonderful mini quiches. Don't worry if the egg mixture overflows or your little tarts are not perfect they come out looking charming!One suggestion the non-stick mini tart pans are a dream to use. Invest in one of those. The egg mixture is 1 egg to every half cup of milk (or half and half). A generous grating of nutmeg paired with swiss cheese crumbled bacon and snipped chives white pepper and salt to taste earned me rave reviews at the brunch. Oh almost forgot! Bake the tart shells off for 5 mins at 400 add your filling and then turn down to 350 for 15 mins or so. By the way word to the wise... Since I published this recipe on 2009 I realized that my tarts were sticking... annoying to pry out when I was in a hurry. Keep the lower fat cream cheese. Spray the non stick pans lightly.
This is the only recipe I'll use now for tart shells. I've even used it for a full pie and it turned out excellent. I cannot say enough good things about this recipe. It is incredibly simple and really delicious!
The recipe didn't work for me they were very easy to make but quite greasy and tasteless
