Kiss Mini Tart
Ingredients
- 1 refrigerated pie crust, thawed
- 14 Hershey Kisses of choice, I used Mint Truffle today
- 1 egg white whisked with 1 Tbsp water
- Powdered sugar for dusting
- Preheat oven to 350 degrees F.
- Roll out pie dough onto a lightly floured counter top.
- Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above).
- Take a knive and cut a 2 1/2-3 inch circle around kiss.
- Fold half of pie dough around top of dough and pinch edge around top of kiss.
- Fold up both sides of remaining dough up to the tip of the kiss pinching edge.
- Press together edges and form criss cross as shown in photo,
- Continue cutting dough around kisses until all dough is used up.
- Brush all little tarts with an egg white wash then sprinkle with granulated sugar.
- Bake for 20-28 minutes or until little pies are golden.
- Remove and let cool for 5 minutes before transferring to cooling rack.
- Dust each with powdered sugar and serve.
- About 14 little tarts.
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