Raspberry Sugar Cream Tarts
Total TimePrep: 30 min. Bake: 15 min. + cooling
I have tried this recipe twice and am having trouble getting the tarts to come out of the pan cleanly. I am an experienced baker so I am wondering if I am missing something. I have sprayed the mini muffin pan with Pam and have also done the fork suggestion. I am wondering how long they have to cool in Step 2 before placing them back in oven for the 12 minues with cream mixture? Any tips would be appreciated.
I made these and they were delicious...I also gently pricked the crust before baking...a big hit at a recent party!Sweetsuzanne
These were so pretty and delicious. I grew up with fresh raspberries in the summer months so this took me back. The only change I made was to gently prick the tarts prior to baking and they didn't bubble up this way.
I agree with other reviewer. I pressed the crust in with a floured pill bottle like I do with the tassies. But, unlike the tassies, these rose after baking. There was no room for filling.