Nutmeg Sour Cream Tart Shells Recipe
You ask why I am excited about sharing this Nutmeg Sour Cream Tart Shells recipe with you? Simply because I think that this is the best recipe of Nutmeg Sour Cream Tart Shells in the world. Treat your near and dear ones with this amazing Nutmeg Sour Cream Tart Shells as a Dessert . The Canadian people couldn't have come up with a better dish than this Nutmeg Sour Cream Tart Shells, specially when it comes to culinary creativity. Don't rob yourself of the pleasure of having Nutmeg Sour Cream Tart Shells. Go and prepare it immediately.
Ingredients
Piecrust mix for a 1 crustpie
1 1/2 teaspoons sugar
1 teaspoon ground nutmeg
3 tablespoons dairy sour cream
Directions
Blend the pie crust mix, sugar, and nutmeg in a bowl.
Prepare pastry following directions on package, substituting the sour cream for the liquid.
Shape pastry into a ball and flatten on a lightly floured surface.
Roll pastry to about 1/16 inch thickness and cut six rounds about 1/2 inch larger than overall size of a 3 1/2 inch tart pan.
Carefully fit rounds into six tart pans without stretching.
Fold excess pastry under at edge and flute or press with a fork.
Prick bottoms and sides of shells with fork.
Bake at 425°F about 8 minutes, or until lightlv browned.
Cool.
Carefully remove from pans
Prepare pastry following directions on package, substituting the sour cream for the liquid.
Shape pastry into a ball and flatten on a lightly floured surface.
Roll pastry to about 1/16 inch thickness and cut six rounds about 1/2 inch larger than overall size of a 3 1/2 inch tart pan.
Carefully fit rounds into six tart pans without stretching.
Fold excess pastry under at edge and flute or press with a fork.
Prick bottoms and sides of shells with fork.
Bake at 425°F about 8 minutes, or until lightlv browned.
Cool.
Carefully remove from pans
