Queen of Hearts' Tarts (8) Collection
the queen of hearts' strawberry tart 
queen of hearts tarts 
queen of hearts tarts 
queen of hearts tarts 
queen of hearts tarts 
queen of hearts tarts 
queen of hearts' tarts 
queen of hearts frozen berry tart 
the queen of hearts' strawberry tart 
1/2 cup  (1 stick) butter, melted
1 tsp  sugar
1 cup  flour
4 cup  whole strawberries, hulled
11/2 cup  warm water
11/2 cup  sugar
4 Tbsp  corn starch
1   3ounce package strawberry gelatin mix (not the instant kind)
2   drops red food coloring
  whipped cream
preheat oven to 400. 
mix all crust ingredients and pat into a 9-inch pie plate. prick the 
bottom with a fork and bake for about 15 minutes, or until lightly 
browned . cool. 
arrange whole strawberries in the crust. 
in a saucepan, cook water, sugar, and corn starch until the mixture 
becomes clear. add gelatin and stir until dissolved. add food coloring. 
pour over the strawberries that are in the crust. chill well. 
top with whipped cream before serving. 
source: http://www.ruthannzaroff.com/wonderland/queenstarts.htm 
queen of hearts frozen berry tart 
1-1/4 cup  quaker oats (quick or old fashioned, uncooked)
1/2 cup  all-purpose flour
1/3 cup  baking cocoa
1/3 cup  firmly packed brown sugar
1/4 cup  finely chopped almonds
8 Tbsp  (1 stick) margarine or butter, melted
1 quart  vanilla ice cream
1 pint  (2 cups) raspberry or strawberry sorbet
1/2 pint  fresh raspberries or 1 package (10-oz.) frozen raspberries in
  syrup, thawed
  rate this recipe!
1   person has rated this recipe.
heat oven to 350f. lightly spray 9-inch springform pan with cooking 
in large bowl, combine oats, flour, cocoa, brown sugar and almonds; mix 
well. add margarine; mix well (mixture will be crumbly). press oat 
mixture firmly onto bottom and about 1-inch upsides of pan. 
bake 11 to 12 minutes or until center feels firm but springs back when 
lightly touched. place pan on wire rack; cool completely. 
soften ice cream and sorbet by placing at room temperature 10 to 15 
minutes. (sorbet will soften faster than the ice cream.) spoon ice 
cream and sorbet onto cooled crust, alternating spoonfuls of ice cream 
and sorbet. using spoon or knife, swirl ice cream and sorbet together, 
creating a marbled effect. smooth top of dessert. cover and freeze 
until firm, about 4 hours, or as long as 3 days. 
remove dessert from freezer 10 to 15 minutes before serving. using a 
sharp knife, cut into wedges. spoon raspberries and syrup over 
individual servings. store tightly covered in freezer. 
12   servings
nutrition information: 1/12 of recipe 
calories 320, calories from fat 130, total fat 15g, saturated fat 4.5g, 
cholesterol 20mg, sodium l30mg, total carbohydrates 45g, dietary fiber 
3g, protein 5g 
cook's tip: sorbet gives this dessert a rich fruit flavor. raspberry or 
strawberry sherbet may also be used. 
queen of hearts tarts 
box of vanilla wafers 
2 boxes of vanilla instant pudding 
cherry pie filling 
let each child place a vanilla wafer in the bottom of a cupcake liner. 
make the pudding according to directions. pour pudding over vanilla wafer 
to cover. chill until set. just before serving let them spoon a tablespoon 
of cherries over the pudding. 
source: http://www.geocities.com/snackbook/queen_of_hearts_tarts.html 
queen of hearts tarts 
350 shortcrust pastry
8 tsp  lemon curd
4 tsp  creme fraiche
4   strawberries
20   raspberries
24   blueberries
  icing sugar to dust
preheat the oven to 150c (300f) gas mark 2 
cut the pastry into 12 x 7 cm (3 inch) circles using a pastry 
cutter, and put into a 12 hole bun tin. chill for 5 minutes. 
mix the creme fraiche with the lemon curd and put a teaspoonful 
into each pastry case. bake in the oven for 20-25 minutes, or until the 
pastry is golden. 
remove the tarts and cool on a wire rack. 
wash and dry the fruits. slice the strawberries and decorate the 
tarts with the fruit. 
arrange on a pretty plate and dust with icing sugar. 
serves: 4 
queen of hearts tarts 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1 can buttermilk biscuits 
strawberry jam 
mini-muffin tin lightly greased or sprayed with pam open can of 
biscuits. separate each biscuit into 2 layers. press each layer into 
muffin tin to form a cup. fill each cup 1/2 full with strawberry jam. 
bake at 350 degrees - check after 5 minutes. remove when crust has 
bubbled up and browned slightly. 
queen of hearts tarts 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1/2 cup  sugar
1/4 tsp  salt
2 Tbsp  flour
1 cup  evaporated milk
3/4 cup  water
2 Tbsp  butter -- or margarine
3   egg yolks -- beaten
1 tsp  vanilla
1 can  cherries in syrup -- drained
  whipping cream -- for topping
1   pie crust
  toasted coconut -- optional
line muffin tins with pie pastry, prick and bake. mix and cook 
until thick in a double boiler sugar, salt, flour, evaporated milk, 
water, butter or margarine, and egg yolks. flavor with 1 teaspoon 
vanilla and chill. fill the cooled tart shells half full with the 
custard mixturesprinkle with small amount of toasted coconut if using 
and top with drained, sweetened canned cherries. 4. cover each tart 
with whipped cream. top with a cherry. 
queen of hearts tarts 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1 cup  flour
1/2 cup  butter
3 oz.  cream cheese
1/4 cup  sugar
preparation : combine all ingredients. chill. roll out dough, cut small 
circles, and bake in tart molds or cupcake pan 7 minutes at 450 degrees 
f. fill with canned cherry pie filling. garnish with whipped cream. 
queen of hearts' tarts 
2-1/4 cup  all-purpose flour
2 tsp  baking powder
1/4 tsp  salt
1/2 cup  shortening
1 cup  sugar
2   eggs, beaten
1/2 tsp  vanilla
1 Tbsp  milk
  strawberry preserves
sift together flour, baking powder, and salt. set aside. cream together 
shortening and sugar. add eggs, vanilla, milk, and sifted ingredients. 
mix well. 
roll out on a floured surface. cut with heart-shaped cookie cutters. 
bake at 375 degrees for 8-10 minutes. cool. 
with plastic knives or wooden popsicle sticks, spread strawberry 
preserves on each cookie and top with another cookie. yield: 25 
"double" cookies. 
(ID: 4048) Mirror: rec.food.recipes: Sat, Jan 8, 2005

Recipes by Category
AppetizersBean SaladsBeansBiscuits
DressingsFruit SaladsJamsJellies
PastaPasta SaladsPastriesPesto
Potato SaladsPreservesPuddingsRelishes

Recipes by Region
Middle EasternMoroccanNorwegianPersian
Related Recipes
Queen of Hearts Tarts (2) Collection
Queen of Hearts' Tarts (8) Collection
queen of hearts tarts
Queen of Heart Tarts
the queen of hearts strawberry tart
The Queen of Hearts' Strawberry Tart
Queen of Hearts Brownies
mary queen of scots
Heart of Wisconsin Macaroni & Cheese
Heart of Venison or Beef
Costa Rican Hearts of Palm Salad
Breast of Lamb Stuffed with Hearts of Artichokes
Beef Heart (5) Collection
Tea Party Queen Cakes.
Queen for a Day Noodleburger Casserole
Butter Tarts (8) Collection
Rhubarb Tart (8) Collection

>> More Related Recipes