Best 3 Velvet Coffee Creamer Tart Recipes

VELVET COFFEE CREAMER TART

Steps:

• Crush eight biscuits finely set aside.
• Layer the other biscuits on the bottom and side of a square dish.
• Mix condense milk and coffee creamer together.
• Add lemon juice slowly, mix until the mixture thickens.
• Pour over the layer of biscuits.
• Sprinkle crushed biscuits on top, put into the refrigerator.
• Serve the following day.

COFFEE-WITH-CREAM TART

Steps:

• Heat oven to 450°F. Place pie crust in 9-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST. Line pan with sheet of parchment paper; fill 1/4 inch deep with pie weights or 1 cup dry beans or rice.
• Bake 10 minutes. Remove parchment paper and weights; bake 3 to 4 minutes longer or just until bottom crust begins to brown. Remove from oven. Reduce oven temperature to 350°F.
• Meanwhile, in medium bowl, mix filling ingredients with electric mixer on medium speed until well blended.
• Pour filling into partially baked crust. Bake at 350°F 40 to 50 minutes or just until center is set. Cool completely, about 1 hour.
• Meanwhile, in chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form.
• Pipe topping from decorating bag with 1/2-inch star tip or spread topping over tart. Store in refrigerator.

RASPBERRY VELVET TART

Steps:

• For Crust:.
• Mix flours and sugar in large bowl.
• Add butter and cut in until mixture resembles coarse meal.
• Beat yolk with cream to blend.
• Pour over flour mixture and stir until dough comes together, adding water to bind dough, if necessary.
• Gather dough into ball, flatten into disk, wrap in plastic and refrigerate for 30 minutes.
• (Can be prepared 1 day ahead. Let dough soften slightly before continuing.).
• Roll dough out on lightly floured surface to 1/8-inch-thick round.
• Roll dough up on rolling pin and transfer to 9-inch tart pan with removable bottom.
• Trim and finish edges; refrigerate for 30 minutes.
• Preheat oven to 350 degrees.
• Line pastry with foil or parchment and fill with beans or pie weights.
• Bake 15 minutes; remove beans and foil and continue baking crust until golden brown, about 15 minutes.
• Cool crust completely on wire rack.
• For Filling:.
• Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
• Mix in cream and butter; remove from over water.
• Distribute raspberries evenly over bottom of prepared crust, reserving a few for garnish.
• Pour chocolate mixture over, filling crust completely.
• Refrigerate until firm, about 1 hour.
• (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.
• Arrange leaves and reserved berries decoratively atop tart.
• Sift powdered sugar lightly over and serve.
• For White Chocolate Leaves:.
• Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
• Spread in thin layer over veined undersides of leaves, being careful not to drip on edges.
• Refrigerate until firm, about 30 minutes.
• Gently peel off leaves, starting at stem end.
• (Can be prepared 1 week ahead. Cover airtight and refrigerate.).