Roll sweet tarts in candy wrappers if desired or store in an airtight container for up to three months. They will not dry smooth and will have bumps and indents. If you have a food dehydrator you can speed the drying process significantly! Don’t try to put them in the oven, however, even on warm. Collect scraps and re-roll and cut continuing until dough is gone.ĭrying may take a few days so be patient. Using a small round cookie cutter (about 1/2 inch in diameter), cut out as many circles as you can and transfer cut-outs to a baking sheet to dry. It makes the drying more consistent this way. Starting with one color/flavor of dough roll out to 1/4 inch thickness. I only highlight one version (lemon) in these instructions but the steps are the same for each color/flavor. Set aside while you mix the other colors and flavors. zest – optional – I used this only in the orange and lemon varieties. Sweet Tart blueberry marries crisp, fruity goodness, with a touch of sour that is entirely refreshing in this seasonal beer. Starting with one piece of dough make a well in the middle and add:ġ/2 t. Serve the chocolate tartlets with a scoop of vanilla ice cream, cinnamon, or a dollop of whipped cream. Made with a rich chocolate ganache filling and a flaky pastry crust, these little tartlets are truly indulgent. I divided mine into four equal pieces so I chose four extracts (and matching food colorings) – Lemon, Orange, Strawberry and Blueberry This recipe for chocolate tartlets is sure to satisfy your sweet tooth. Once the basic dough recipe is finished divide dough into as many equal pieces as flavorings you have to use. Sweet Tarts is a song from Lost & Found Music Studios that is performed by the Lost & Found Ensemble in Sweet Tarts. Now you can add what ever flavorings and colors you wish.
Knead until dough is less sticky and can be easily rolled with a rolling pin. Turn dough out onto a work surface covered with powdered sugar. Keep adding the powdered sugar 1/2 cup at a time until you have stiff fondant-like dough. powdered sugar and the citric acid into the gelatin mixture. After about 5 minutes, set the bowl over a pot of simmering water to dissolve the gelatin completely – until you can’t see any granules. In a small non-reactive bowl combine gelatin and soda.
#Sweet tarts plus#
powdered sugar, plus more for rollingġ/2 t. This tart would pair incredibly with a little whipped cream and a hot cup of coffee.
The most essential difference is that this recipe is made with phyllo dough for a flaky, buttery, crunchy, and completely delicious crust. clear soda (Blue Sky, Cream Soda, Sierra Mist, 7-UP)ģ-4 c. This Pecan Crunch Tart is our newest take on classic pecan pie, a Southern staple. Sweet and sour all wrapped up in one tiny magnificent bite! That would be my definition of homemade sweet tarts and making them was so much easier than I ever imagined.ġ/4 c.
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