Friday, November 1, 2013

Easy Entertaining & Berry Tart Recipe

We had a #Feast4All last week as part of a collaboration with #CollectiveBias & it's advertisers. As always all opinions are my own! #ad
This last Saturday was a pretty busy one for us. We had lots of errands to run & a party to host.
We decided to throw a little party before Thanksgiving rolled in and everyone's schedules got too hectic. And, we opted for some easy entertaining. I usually like to experiment with the art of pizza making, but with our limited time we went with a household favorite: Digiorno®.


 We bought a few Supreme pizzas Nestle'® Toll House®  Pumpkin Spice refrigerated cookie dough.  Once I got all the food home, I decided I was going to make a couple desserts with it: Berry & Apricot Tarts as well as cookies. 


Here is a snippet of  all the yummy food from our party:
We had such a fun time together! I'm so glad I didn't try to make an elaborate dinner because our pizza & cookie night was just perfect & gave us ample amount of time to just enjoy each others company. We will definitely be doing this again soon! 

How do you plan to celebrate Thanksgiving this year? Are you an elaborate party planner or do you plan to keep things simple in the kitchen?
Berry Tart RecipeIngredients:
  • 1 package of refrigerated pumpkin spice cookie dough (I used  Nestle'® Toll House®)
  • 8 ounces cream cheese, softened
  • 2 tablespoons heavy cream
  • 1 1/2 cups powdered sugar
  • 1 quart of strawberries chopped into small pieces, or whole raspberries
  • 1 teaspoon vanilla
Directions:
  1. Preheat oven to 350 degrees.
  2. Using a very greased mini muffin pan, fill each section with a 1 inch ball of cookie dough. 
  3. Bake the tarts for about 10 minutes. When they come out of the oven, gently press down the center of the tart to make space for the cream cheese filling. I used a wooden spoon to shape the cookie into a mini tart.
  4. Allow the tarts to cool in the pan for 5 minutes and then gently twist to loosen the edges and remove from the pan to a cooling rack. {The tart shells are much easier to remove from the muffin tin if they do not go over the edge of the pan when they bake.} 
For The Filling:
  1. In a large bowl, beat the cream cheese and heavy cream with an electric mixer until fluffy and smooth.
  2. With the mixer on low speed, add the powdered sugar a little at a time until smooth and creamy.
  3. Beat in the vanilla extract.
  4. Fill a piping bag or zip-lock bag with the filling mixture and pipe into each tart.
  5. Top with small pieces of strawberry or a raspberry. For the Apricot tarts just add a bit of Apricot Jam in between the filling mixture. 
  6. Keep refrigerated until ready to serve .
Enjoy!
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