The best delicious Hungarian Tarts recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Hungarian Tarts recipe today!
Hello my friends, this Hungarian Tarts recipe will not disappoint, I promise! Made with simple ingredients, our Hungarian Tarts is amazingly delicious, and addictive, everyone will be asking for more Hungarian Tarts.
What Makes This Hungarian Tarts Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Hungarian Tarts.
Ready to make this Hungarian Tarts Recipe? Let’s do it!
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CHEESE FILLING
7 1/2 oz Dry Farmer’s cheese
2 Egg yolks
3 tb Sugar
1/8 ts Lemon rind
1/8 ts Vanilla
Cream, sour
ALMOND FILLING
1 Egg
1/2 c Sugar
2 tb Soft butter
1 c Gr. blanched almonds
1 ts Almond extract
PECAN FILLING
2 Eggs
1 1/2 c Sugar, brown
2 tb Melted butter
1/2 ts Salt
2 ts Vanilla
1 c Chopped pecans
WALNUT FILLING
1 lb Ground walnuts
1/2 c Milk; warmed
1/2 c Sugar
3 Egg whites
1 tb Butter
1 ts Lemon juice
-COOKIES FOR FILLING-
1 lb Cheese, cream
1 lb Butter
1 lb Flour
-TARTS-
1 lb Butter
1 lb Flour
1 lb Cheese, cream
-COCONUT FILLING-
2 Eggs
1 c Sugar
2 c Coconut (7 oz. pkg.)
1 ts Butter
* added till smooth and of spreading consistency. If you cannot obtain
really dry cottage cheese (I can’t here anymore); I have used Ricotta
(only the best grade). Omit the sour cream as the ricotta is not as
dry as the Farmer’s Cheese; dry cheese is preferable. ALMOND: Mix
together for ALMOND FILLING. PECAN FILLING: Mix together for Pecan
filling. WALNUT FILLING: Mix all together, cool and spread or fill.
KIFLI-Hungarian filled cookies Mix well, form into one inch balls;
place in refrigerator overnight. The next day, roll thin,
individually, fill with walnut, apricot, or poppyseed filling. Bake
10 min. at 400. Brush with beaten egg white and sprinkle with sugar.
Walnut filling can be used in Nut Rolls, Kiflis or Tarts. Tart recipe
to follow, uses almond, coconut, pecan or walnut fillings. Mix well
and shape into 1/2 inch balls. Refrigerate over- night and press into
1″ tart pans and fill with fillings as follows:almond-1/2 tsp.
pineapple preserves in bottom of tart, almond paste to 3/4 full-bake
15-20 min at 350 for Pecan tarts, put 1/2 pecan in the bottom of the
tart and fill 3/4 full with pecan filling. Bake 15-20 @ 350. Walnut
tarts: fill 3/4 full of walnut paste and bake 15-20 minutes @ 350.
COCONUT RECIPE ON THE NEXT PG. EVEN THOUGH YOU DIDN’T REALLY WANT
IT!!!!! Put jelly in the bottom of the tart. Fill 3/4 full with
coconut filling. Bake 1/2 hour @ 350. This is what we do with the
fillings, I wonder if they will work in your hats????? What do you
think??? FROM: LISA CRAWLEY (TSPN00B)
Yields
12 Servings
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