Last Friday, Cam and I and a couple of our friends went to Portland for the weekend. It's only a little over 3 hours drive, but we decided to take the train for a change. I suppose it shouldn't be, but taking the train is a really novel thing to do here. It's something I've never done, outside of Europe. So, I was excited. Taking the train is like stepping back into another era, one where travel was romantic and elegant. It made me crave gimlets and cute finger foods.
Of course, Amtrak isn't quite that glamorous, so if I knew that if wanted something other than hot dogs and pretzels, I'd have to bring it along myself. And, given my recent tart mood, I thought some mini-tarts would do the trick. Plus, I had just picked up a silicone mini-muffin pan (Is it still called a pan if it's made from silicone?) and was anxious to give it a try.
I scrounged around in my fridge... I had one lone potato, some left over cojito cheese and some chipotle cream. That would work. In the freezer, I had some raspberries. 30 minutes later, I had these lovely tartlets.
Pastry of your choice, for 1 single crust 9-inch pie
Lightly flour the pastry and roll out to a little less than 1/4 inch thick. Use a biscuit or cookie cutter to cut out 3 to 4 inch rounds. I used a biscuit cutter with a scalloped edge, and really liked the results.
Carefully place each pastry disk over cup of a mini-muffin pan, and gently push down. It may wrinkle a bit.
Fill as desired and bake on 400F for about 25 minutes, or until golden brown.
Potato and Chipotle Cream Tarts
Makes 12 tartlets
12 tart shells
1 small can of chipotle chile in adobo sauce
1/2 cup heavy whipping cream
1 small potato, peeled
3 tablespoons grated cojito cheese
Finely chop one chipotle chile. In a small bowl, mix the chile, heavy whipping cream and 1 tablespoon of adobo sauce. Whisk until it thickens slightly.
Grate the potato, and lightly salt.
Fill each tart shell with about 1 teaspoon of potato. Push down firmly. Add 1/4 to 1/2 teaspoon of the chipotle cream (you will have left over chipotle cream). Top with the cojito cheese. Bake as directed above. Allow to cool for about 10 minutes, and garnish with fresh cilantro.
Makes 12 tartlets
1/2 cup raspberries
1 teaspoon sugar
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
orange zest for garnish
These couldn't be easier. Place the raspberries in a bowl. (If they are frozen, slightly defrost first). Add the sugar, cinnamon and ginger. Mash up with a fork. Fill each tart shell with the mixture. Bake as directed above. Let cool. Garnish with the orange zest.
(In case you were wondering, I am an Amazon affiliate, and purchases from links in this post to Amazon may earn me a nickel or two... so thanks!). blog comments powered by Disqus
Lara Ferroni is a former tech geek turned food geek who spends her days exploring the food culture of the Pacific Northwest. As a food writer and photographer, you might spy her learning to make kim chee in the back rooms of a local church, foraging for wild berries, or snapping away in the some of the Seattle and Portland's finest kitchens. You can find her work in publications such as Epicurious.com, Gourmet.com, Edible Communities (Seattle, San Francisco), Seattle Magazine, Seattle Metropolitan as well as numerous cookbooks, including Doughnuts: Simple and Delicious Recipes to Make at Home.