Best Mini Hot Brown Tarts Recipes

MINI HOT BROWNS

Mini Hot Browns image

Here's my take on the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon piled on toasted rye bread and then topped with a rich cheese sauce. -Annette Grahl, Midway, Kentucky

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

1 teaspoon chicken bouillon granules
1/4 cup boiling water
3 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup half-and-half cream
1 cup shredded Swiss cheese
18 slices snack rye bread
6 ounces sliced deli turkey
1 small onion, thinly sliced and separated into rings
5 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley

Steps:

Preheat oven to 350°. Dissolve bouillon in water; set aside., In a small saucepan, melt butter over medium heat. Stir in flour until smooth; add cream and bouillon. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cheese until melted. Remove from heat., Place bread on 2 baking sheets. Layer each slice with turkey, onion and cheese mixture. Bake until heated through, 10-12 minutes. (Or preheat broiler and broil until edges of bread are crisp and sauce is bubbly, 3-5 minutes.) Sprinkle with bacon and parsley.

Nutrition Facts : Calories 98 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 246mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

MINI FRUIT TARTS

Mini Fruit Tarts image

These little fruit tarts look like they're right out of a pastry shop. Frozen tart shells help speed up the process of making them. I like to use berries to top my tarts, but feel free to use whatever fruit you like.

Provided by Kardea Brown

Categories dessert

Time 1h25m

Yield 8 tarts

Number Of Ingredients 11

Ingredients

One 10-ounce package frozen tart shells, such as Dutch Ann
3 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
2 cups whole milk
2 teaspoons dry sherry
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1/2 cup blueberries
1/2 cup raspberries
1/2 cup apricot jelly

Steps:

Preheat the oven to 375 degrees F.
Place the tart shells on a rimmed baking sheet. Prick the bottoms and sides of the dough with a fork. Bake on the bottom rack until the dough is golden brown and cooked through, 12 to 14 minutes. Remove from the oven. Let the tart shells cool completely on a wire rack.
Meanwhile, make the pastry cream. Whisk together the egg yolks, sugar and cornstarch in a medium bowl. Heat the milk in a medium saucepan until bubbles form around the edges. Gradually add the milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Stir in the sherry. Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a wooden spoon. Stir in the butter and vanilla and let cool completely.
Spoon the cooled custard into the tart shells. Top with the fruit. Heat the apricot jelly in a saucepan or the microwave until melted. Brush the jelly onto the fruit. Let stand until set.