Рет қаралды 164,295
These adorable M&M’s mini pastry tarts taste even better than they look.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes (+ 1 hour standing time)
Makes: 12
Ingredients:
2 refrigerated rolled pie crusts
1/4 cup chocolate hazelnut spread
3/4 cup M&M’s Minis, divided
1 egg, lightly beaten
1/2 cup icing sugar, sifted
3 tsp 2% milk (approx.)
Instructions:
1. Preheat oven to 375°F. On lightly floured surface, unroll each pie crust; cut out six (6-inch x 2.5-inch) rectangles from each pie crust.
2. Leaving 1/2-inch border at edges, spread 1 tsp chocolate hazelnut spread over half of each pastry rectangle; sprinkle with 1/2 cup of the M&M’s Minis. Lightly brush edges of pastry with water; fold over to enclose filling. Press edges firmly with fork to seal.
3. Transfer to parchment paper-lined baking sheets, about 2 inches apart. Refrigerate for 30 minutes.
4. Pierce top of each tart with fork for steam vents. Brush pastry with egg; bake for 20 to 25 minutes or until golden brown. Let cool completely.
5. Whisk together icing sugar and milk until smooth and spreadable, adding up to 2 tsp more milk, if needed.
6. Spread icing over top of tarts. Sprinkle with remaining M&M’s
Minis. Let stand for 15 to 20 minutes or until icing is set.
Tip: Substitute peanut butter or almond butter for chocolate hazelnut spread if desired.
Nutrition Facts
Per 1 pocket
Calories 250
Fat 14g
Saturated Fat 6g
Cholesterol 5mg
Sodium 180mg
Carbohydrate 32g
Fiber 1g
Sugars 17g
Protein 2g