Raspberry Tarts
wonton skins (4 inch square size works best)
1/4 cup unsalted butter, melted
2 tablespoons dark crystalline sugar
pinch of nutmeg
seedless raspberry jam
fresh raspberries
powdered sugar
Preheat oven to 400 degrees. Microwave butter 30 seconds in a glass
measuring cup or in a flat rimmed soup dish. Brush or dip both sides of
12 wonton skins with the melted butter.
Fit one like a flower into each
cup of a miniature muffin pan, or other similar sized cup or mold.
Combine sugar and nutmeg. Sprinkle a little into the tart shell. With a
spoon, drop about 1 teaspoon of the raspberry jam into each. Bake 6-7
minutes. Cool and fill with perfect raspberries, sprinkle with powdered
sugar. Drizzle with a glazing sauce, such as chocolate, as desired...but
not necessary.
Desserts Pies and Tarts |
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