Jennie50
- 148
Hey, all! I had a fundraiser show on Friday night and wanted to share this recipe that the guests raved about. I was excited to give the new tart pans a try, and wanted to follow through on the idea of margarita pie that others on this forum had mentioned. I mixed several recipes I found online to create the following...
Mini Margarita Tarts
Jennie Rhinehart, Independent Pampered Chef Consultant
Ingredients:
Crust:
½ C pretzels, finely crushed
½ C graham crackers, finely crushed
¼ C powdered sugar
6 Tablespoons butter, melted
Filling:
1 14oz can sweetened condensed milk
4 Tablespoons Pampered Chef Itty Bitty Margarita Mix
2 Tablespoons Tequila (optional)
1 Tablespoon Triple Sec (optional)
8 oz Cool Whip
Several drops green food coloring
Lime for garnish, optional
Directions:
Preheat oven to 350 degrees and lightly grease the Mini Tart Pans and place on baking sheet. Use the Manual Food Processor to crush and combine the pretzels and graham crackers. Add powdered sugar and melted butter to the MFP and pump the handle until thoroughly combined. Divide the crust evenly between the six tart pans, and tamp the bottom and sides down firmly with the Mini-Tart Shaper. Bake for 9-11 minutes, until crust is lightly browned. Remove tart pans from the baking sheet and let cool on Stackable Cooling Rack for 15 min, then pop the crusts out of the pans and cool completely.
While the crusts are baking, add the margarita mix and condensed milk to the medium Stainless Steel Mixing Bowl and use the Stainless/Silicone Sauce Whisk to combine. Add the liquor (if using) and food coloring, whisking until fully integrated. Use the Multi Scraper to fold in the Cool Whip. Put the lid on the mixing bowl and sit in the refrigerator to set up while the crusts are cooling. Then, load the barrel of the Easy Accent Decorator with the mixture and pipe into crusts, using the tip of your choice. Use the Simple Slicer to create thin slices of lime for garnish, and stand upright in the middle of each filled tart.
Cover the tarts and store in the freezer until ready to serve. Enjoy!
Mini Margarita Tarts
Jennie Rhinehart, Independent Pampered Chef Consultant
Ingredients:
Crust:
½ C pretzels, finely crushed
½ C graham crackers, finely crushed
¼ C powdered sugar
6 Tablespoons butter, melted
Filling:
1 14oz can sweetened condensed milk
4 Tablespoons Pampered Chef Itty Bitty Margarita Mix
2 Tablespoons Tequila (optional)
1 Tablespoon Triple Sec (optional)
8 oz Cool Whip
Several drops green food coloring
Lime for garnish, optional
Directions:
Preheat oven to 350 degrees and lightly grease the Mini Tart Pans and place on baking sheet. Use the Manual Food Processor to crush and combine the pretzels and graham crackers. Add powdered sugar and melted butter to the MFP and pump the handle until thoroughly combined. Divide the crust evenly between the six tart pans, and tamp the bottom and sides down firmly with the Mini-Tart Shaper. Bake for 9-11 minutes, until crust is lightly browned. Remove tart pans from the baking sheet and let cool on Stackable Cooling Rack for 15 min, then pop the crusts out of the pans and cool completely.
While the crusts are baking, add the margarita mix and condensed milk to the medium Stainless Steel Mixing Bowl and use the Stainless/Silicone Sauce Whisk to combine. Add the liquor (if using) and food coloring, whisking until fully integrated. Use the Multi Scraper to fold in the Cool Whip. Put the lid on the mixing bowl and sit in the refrigerator to set up while the crusts are cooling. Then, load the barrel of the Easy Accent Decorator with the mixture and pipe into crusts, using the tip of your choice. Use the Simple Slicer to create thin slices of lime for garnish, and stand upright in the middle of each filled tart.
Cover the tarts and store in the freezer until ready to serve. Enjoy!
