lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Ice Box Cake
Ingredients:
- 1/4 unsalted butter
- 1/2 water
- 2 eggs
- 3 powdered sugar
- 2 vanilla extract
- 1 ladyfingers
- 12
Instructions:
1. In a medium saucepan, over low heat, stir together the chocolate, butter, and water until melted.
2. Slightly beat the egg yolks and add to the chocolate, stirring constantly. Remove from heat and let cool.
3. While the chocolate custard is cooling, beat the egg whites until stiff; set aside.
4. Gradually stir the sugar into the chocolate mixture. Beat until well combined. Stir in the vanilla and fold in the beaten egg whites.
5. Line the sides of a 9- or 10-inch deep-dish pie plate or springform pan with the ladyfingers, trimming them to fit, if necessary. Spoon the chocolate mixture into the pie plate or pan and chill in the refrigerator for at least 4 hours and up to 24 hours.
Title: Lemon Sour Cream Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 2 lemon
- 1 eggs
- 1/2 flour
- 1/4 sour cream
- icing sugar
Instructions:
1. beat butter until creamy, gradually add sugar, beating until light and pale. Gradually beat in rind. Add eggs one at a time beating after eack addition.
2. Fold flour into mixture alternately with sour cream and juice. Pour into greased and base lined 8 inch round cake pan.
3. Bake at 325 degrees for 35 or 40 minutes or until cooked.
4. Cool in pan for 5 minutes, Finish cooling on wire wrack. Dust with sugar before serving.
Title: Chocolate Chocolate Souffles
Ingredients:
- 2 butter
- 1/2 sugar
- 8 Grand Marnier
- 4 powdered sugar
- 3
- 1/4
Instructions:
1. Preheat the oven to 400 degrees F. Butter 4 individual ramekins. Sprinkle each ramekin with 1 teaspoon sugar.
2. In a large metal bowl, set over a pot of simmering water, melt the chocolate, whisking it occasionally. Remove the bowl from the heat.
3. In a mixing bowl, whisk the egg whites with 1/4 cup of the sugar until stiff and glossy. Whisk the egg yolks into the chocolate one at a time, add the Grand Marnier, and whisk in the remaining sugar.
4. Fold in the egg whites and blend until smooth.
5. Pour the chocolate mixture into the prepared ramekins. Place the ramekins on a baking sheet and bake until they are puffed and somewhat firm, about 20 to 25 minutes. Remove from the oven and serve with the chocolate sauce and powdered sugar.
Title: Tutu's Super Crispy Sugar Cookies
Ingredients:
- 3/4 kosher salt
- 3/4 baking soda
- 2 all-purpose flour
- 1 pure vanilla extract
- 1 1/2 sugar
- 3/4 unsalted butter
- 1
Instructions:
1. Preheat the oven to 300°. In a large bowl, using an electric mixer, beat the butter with the sugar and salt until smooth and fluffy. Mix the baking soda with the vanilla, then add to the butter mixture. Add the flour, 1 cup at a time, mixing well between additions. Gently stir in the Rice Krispies.
2. Lightly butter 2 baking sheets. Spoon 2-tablespoon-size mounds of cookie dough onto the prepared baking sheets, spacing them about 3 inches apart. Bake for 15 minutes, then remove the pans from the oven. Gently flatten the cookies with a spatula. Rotate the pans from top to bottom and front to back and continue baking until the cookies are lightly cracked on the top and golden brown on the bottom, about 25 minutes longer. Let cool slightly, then transfer to racks to cool completely.
Title: Fall Harvest Cake
Ingredients:
- 1 1/2 sugar
- 1/2 brown sugar
- 2 cinnamon
- 2 baking soda
- 1/2 salt
- 1/4 nutmeg
- 1/4 ginger
- 1 vanilla
- 1/2 eggs
- 4 pumpkin
- 16 flour
- 2 apple
- 1 pecans
- 1/2
Instructions:
1. Mix together sugar, brown sugar, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla and eggs.
2. Add pumpkin to this mixture and stir well.
3. Stir in 2 cups of flour, 1/2 cup at a time.
4. Stir in apples and pecans.
5. Bake 60-70 minutes at 350 in a greased and floured bundt pan.
6. Ice with cream cheese frosting and sprinkle with nuts.
Title: Cupcakes Three Ways
Ingredients:
- 1/2 unsalted butter
- 1 3/4 unsalted butter
- 2 all-purpose flour
- 1/2 baking powder
- 3/4 salt
- 2 sugar
- 1 eggs
- 1/2 pure vanilla extract
Instructions:
1. For Chocolate Cupcakes: reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder. Makes 12.
2. Black and White Cupcakes: Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side. Makes 24.
3. Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder and salt; set aside.
4. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
5. Divide batter among prepared muffin cups, filling 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of buttercream.
6. Buttercream Three Ways.
7. Vanilla Buttercream: With an electric mixer, beat 1 stick room temperature unsalted butter until light and fluffy. On medium speed, beat in 1 1/2 cups confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down bowl as necessary. Mix in 1/2 teaspoon pure vanilla extract. Increase speed to high, and beat until light and fluffy, about 5 minutes. Makes 1 1/2 cups.
8. Raspberry Buttercream: Make vanilla buttercream, then beat in 3 to 4 teaspoons seedless raspberry jam.
9. Chocolate Buttercream: Place 4 ounces bittersweet chocolate in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionaaly, until smooth, 2 to 3 minutes. Remove from heat, and cool to room temperature. Make vanilla buttercream, then beat in melted chocolate.
Title: Chocolate Peanut Butter Trifle
Ingredients:
- 1 1/2 instant chocolate pudding mix
- 2 milk
- 2 peanut butter
- 1
- 1/2
Instructions:
1. Cut 1 1/2 pound cakes into aprox 1" cubes.
2. Make chocolate pie filling according to directions on box.
3. In mixing bowl mix 1 1/2 tubs whipped topping with 2 cups peanut butter.
4. Put an even layer of 1/2 the whipped topping/peanut butter mix on the bottom of trifle bowl.
5. Spread a thin layer of chocolate fudge ice cream topping over that. Then add an even layer of 1/2 the pound cake.
6. Add 1/2 the chocolate pie filling on top of the first layer of cake. On top of that add the other 1/2 of the peanut butter/whipped topping mix. Add another layer of the chocolate fudge.
7. Now use the other 1/2 of the pound cake with the other 1/2 of the pie filling/pudding on top of it. Finish with with remaining whipped topping that didn't get mixed with the peanut butter and sprinkle the chopped peanut butter cups on top of that.
8. Cover with plastic wrap and chill for at least 1-2 hours.
Title: Wet Nuts Ice Cream Topping
Ingredients:
- 1 white corn syrup
- 1 brown sugar
- 3 butter
- 1/2 milk
- 1 vanilla
- 2 walnuts
- pecans
Instructions:
1. Bring Karo syrup, brown sugar, butter and milk to a slow boil over medium heat, stirring well.
2. Lightly boil for 5 minutes and then remove from heat.
3. Add vanilla and nuts, stir well and allow to cool.
Title: Norwegian Prince's Cake Fyrstekake
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 sugar
- 1/2 butter
- 1 butter
- 1 egg
- 1 powdered sugar
- 1
- 2
Instructions:
1. In a mixing bowl, or in the food processor with the steel blade in place, combine the flour, baking powder, and sugar. Slice the butter and add to the flour mixture. Cut in using a pastry blender or on/off bursts of the food processor until the mixture resembles coarse crumbs. Beat in the egg and mix until a dough forms. Gather dough into a ball and chill.
2. To prepare the filling, pulverize the almonds in the food processor with the steel blade in place, or put through a food chopper with a fine blade. Blend in the powdered sugar and egg whites until mixture makes a firm dough. Wrap and chill.
3. Press 2/3 of the chilled dough into a 9-inch ungreased cake pan, covering bottom and building up the sides of the pan to about 1 inch. Spread almond mixture over the dough.
4. On a floured board, roll the remaining dough out to 1/8 inch thickness and cut into 1/2 inch strips. Crisscross the strips over the filling, fastening them to the edges of the cake. The strips may break but, never mind, they will bake together and look fine. If you have dough scraps, roll into a thin strip and fasten around the top edge of the cake. Preheat oven to 375°F.
5. Bake for 25 to 30 minutes or until golden brown. Cool completely and cut into thin wedges to serve.
6. The Great Scandinavian Baking Book.
Title: Charishma's Homemade Sewaiyaan
Ingredients:
- 250 ghee
- 2 green cardamoms
- 5 sugar
- 2 water
- 5 -6
- 2
Instructions:
1. In a pot, prepare a sugar-water syrup till it is of one-thread consistency. Keep aside.
2. Roast the vermicelli in a pan in 1 tbsp of ghee for less than a minute.
3. Add the roasted vermicelli to the sugar-water syrup.
4. Fold in the powdered cardamoms and almonds.
5. Cover and cook on low heat for 5 minutes.
6. Remove from heat and serve hot.
Title: Thumbprint Cookies
Ingredients:
- 2/3 butter
- 1/3 brown sugar
- 1 egg
- 1 flour
- 1 1/3 pecans
- 1/2
Instructions:
1. Let butter soften in a mixing bowl-add sugar and almond extract. Cream thoroughly.
2. Add yolk and beat well.
3. Add flour and blend (add a bit more if necessary, dough shouldn't be sticky).
4. Shape into 1 inch balls.
5. Roll balls in egg white and into chopped pecans. Place on a cookie sheet.
6. Press thumb into each ball-making a wide imprint in each cookie.
7. Fill imprints with jam.
8. Bake at 350 degrees for 18 minutes. Makes 2 dozen small or 1 dozen large cookies.
Title: Variation of Basboosa/Harisa
Ingredients:
- 1 1/2 semolina
- 1 1/2 flour
- 1/4 sugar
- 3 eggs
- 1/2 sour cream
- 1/2 milk
- 1 1/2 rose water
- 2 water
- 1 baking powder
- 2 baking soda
- 1/2 vanilla
- 1/4 unsalted butter
- 1 sugar
- 2 water
- 1 lemon
- rose water
- water
Instructions:
1. Butter and flour a 9x13 glass pan and preheat oven to 350°F.
2. Mix flour, semolina, baking powder and baking soda until very well combined.
3. Mix sour cream and milk.
4. Separate eggs. Beat eggwhites until stiff. Set aside.
5. Mix with a handmixer the butter, oil, eggyolks, vanilla, orangeblossom (or rose) water, sugar, and brown sugar for about 3 minute until light and fluffy.
6. Add half of the dry ingredients and half of milk/sourcream to the butter/sugar mix and mix until combined.
7. Add rest of dry ingredients and rest of milk/sourcream and mix until combined.
8. Fold in the eggwhites.
9. Pour batter in pan and spread out. Top with nuts and put in the oven.
10. Bake at 350 F for 30 to 40 min (until golden brown).
11. For the syrup:
12. Combine sugar, water, lemonjuice and rosewater and orangeblossom water in saucepan and bring to a boil.
13. Lower the heat and simmer for about 15-25 minutes
14. After the cake has cooled down a little bit (not cold however) pour syrup over cake.
15. Let the cake soak for about 2 hours and enjoy.
Title: Bavarian Apple Torte
Ingredients:
- 1/2 butter
- 1/3 margarine
- 1/4 sugar
- 1 vanilla
- 18 flour
- 1/4 cream cheese
- 1 sugar
- 1/2 egg
- 4 vanilla
- 1/3 sliced apples
- 1/2 sugar
- 1/4 cinnamon
Instructions:
1. cream butter and sugar until light and fluffy.
2. add flour; mix well.
3. spread dough onto bottom and1 1/2 half inches high up sides of 9-inch springform pan.
4. Combine softened cream cheese and sugar, mixing until well blended.
5. Blend in egg and vanilla.
6. pour into pastry lined pan.
7. Toss apples with combined sugar and cinnamon.
8. spoon apple mixture over cream cheese layer.
9. sprinkle with nuts.
10. Bake at 450 degrees for 10 minutes.
11. Reduce oven temperature to 400 degrees; continue baking 25 minutes.
12. Loosen cake from rim of pan.
13. Cool; remove rim. Chill.
Title: Kuchen Borracho (Chilean Drunken Apple Cake)
Ingredients:
- 1 1/2 tart apples
- 1/3 sugar
- 1 sugar
- 1/2 heavy cream
- 2 all-purpose flour
- 2 1/2 baking powder
- 1/4 salt
- 11 unsalted butter
- 1 sugar
- 3 eggs
- 5 rum
- 5 water
Instructions:
1. Make the apple filling: Peel and core the apples. Cut each apple into 8 wedges and then cut each wedge lengthwise into slender slices.
2. In a bowl, combine the sugar and cream. Add the apples. Set aside until needed.
3. Make the batter: Preheat the oven to 325°F (160°C). Butter the pan and dust with flour.
4. Sift the flour with the baking powder and salt and set aside.
5. Beat the butter and sugar in a large bowl, either with an electric mixer or by hand, until smooth and creamy. Add the lightly beaten eggs to the butter mixture in 4 batches, scraping down the sides of the bowl and beating well after each addition. Gently fold in the flour in 4 batches, adding the rum and water with the third batch. Stop mixing as soon as the last batch of flour is incorporated.
6. Divide the batter into 3 portions. You can eyeball it, but each portion should be about 1 cup or so. Scrape 1/3 of the batter into the prepared pan and smooth the surface. Spread half the apple mixture evenly on top, leaving a 1/2-inch plain border around the edge and smoothing the slices so they’re neatly level. Scrape another 1/3 of the batter on top of the apples and smooth the surface, spreading the batter all the way to the edge of the pan. Spread the remaining apple mixture evenly on top of the batter, and then top the apples with the third and final batch of batter, smoothing it all the way to the edge of the pan, which will be quite full.
7. Bake the cake for 1 1/2 hours, or until a skewer inserted into the center of the cake comes out clean. Let cool in the pan for 15 to 20 minutes, then release the sides of the pan and transfer the cake to a wire rack to cool completely. Your drunken apple cake will keep at room temperature for up to 4 days.
Title: Brown Rice Custard
Ingredients:
- 2 eggs
- 1/3 brown sugar
- 1/2 salt
- 1 vanilla
- 1/2 dates
- 1 evaporated milk
- 1/2 water
- 2 cooked brown rice
- nutmeg
Instructions:
1. Beat eggs lightly with sugar, salt, and vanilla.
2. Stir in milk, water, rice, and dates.
3. Turn into a shallow 1 1/2 quart baking dish, then sprinkle generously with nutmeg.
4. Set in a pan of hot water.
5. Bake at 350 degrees for about 45 minutes, until knife inserted in custard comes out clean.
Title: Pan-fried Apples
Ingredients:
- 1/3 butter
- 1/2 sugar
- 2 brown sugar
- 2 cornstarch
- 1/2 cinnamon
- 1 clove
- 1 allspice
- 1 1/2 water
- 4 cooking apples
- custard
Instructions:
1. In 10 inch skillet, melt butter over medium heat.
2. Stir in sugar, cornstarch, cinnamon, cloves and allspice.
3. Blend in water.
4. Arrange apples over sauce.
5. Cover and cook over medium heat, spooning sauce over apples until apples are tender and sauce is thick.
6. Serve in 4 pudding bowls, passing pouring cream or custard separately.
Title: Oven Poached Quinces
Ingredients:
- 1 3/4 water
- 1 caster sugar
- 2 quinces
- 2 cinnamon sticks
- 3 fresh ginger
Instructions:
1. Preheat oven to 180 degrees celcius.
2. Put water and caster sugar in saucepan and heat stirring frequently until sugar dissolves.
3. Peel quinces, core and cut into thick slices.
4. Put in single layer in baking dish.
5. Scatter cinamon sticks and ginger on top.
6. Pout sugar syrup over.
7. Cover dish with foil.
8. Bake 2 hours.
Title: Spelt Carrot Cake
Ingredients:
- 4 eggs
- 1 1/4 butter
- 2 white sugar
- 2 vanilla extract
- 2 baking soda
- 2 baking powder
- 2 salt
- 1/2 ground cinnamon
- 2 carrots
- 3 pecans
- 1
Instructions:
1. tPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. tIn a large bowl, beat together eggs, butter, raw cane sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. tBake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, before cutting into squares or bars and eating it all up.
Title: Incredibly Easy & Amazing Strawberry Shortcake
Ingredients:
- 1 eggs
- 1 cold water
- 4 milk
- 1 vanilla pudding mix
- 1 Cool Whip
- 1 strawberries
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all cake ingredients in a large mixing bowl and beat 4 minutes at medium speed.
3. Pour into a greased and floured tube pan and bake for about 50 minutes or into 2- 8 or 9 inch greased and floured pans and bake for about 30 minutes, or until cake test dones.
4. Cool completely.
5. Topping and Filling: Mix milk, pudding mix and whipped topping in a large bowl and beat until peaks form.
6. If not using right away, keep in the refrigerator.
7. Put it together: Cut tube pan cake in half lengthwise.
8. Frost bottom with half of filling and layer with sliced strawberries.
9. Place top half of cake on and frost with remaining filling.
10. Decorate with whole berries.
Title: Almond & Sesame Pastry (Samsa)
Ingredients:
- 1 frozen puff pastry
- 3 1/2 sesame seeds
- 3 granulated sugar
- 1 1/2 water
- 1 rose water
- 1
Instructions:
1. Preheat oven to 350ºF. Sprinkle almonds and sesame seeds onto a baking sheet. Lightly brown in oven 15 to 20 minutes, stirring occasionally. In a blender or food processor, process browned almonds and sesame seeds about 1/3 at a time until finely ground.
2. In a medium bowl, combine ground almond mixture and 1/2 cup sugar; set aside.
3. On a lightly floured surface, roll out thawed pastry; cut into 5 (10-inch) circles. Rinse a 10-inch springform pan with cold water (do not dry pan). Place 1 pastry circle in bottom of wet pan; sprinkle with 1/4 of the almond mixture. Top with another pastry circle. Continue layering pastry circles and almond mixture, ending with a pastry circle. Brush egg yolk over top pastry; cut cake into 12 wedges.
4. Bake 30 minutes; reduce heat to 300ºF. Bake 20 to 30 minutes longer or until golden brown.
5. In a small saucepan, combine remaining 1 cup sugar and water. Bring to a boil. Stirring constantly, boil 5 minutes. Stir in lemon juice and rose water. Cool syrup slightly. With cake still in pan, pour warm syrup over hot cake. Serve warm.
Title: Pistachio Lovers Granola Bars
Ingredients:
- 2 rolled oats
- 1/4 wheat germ
- 1/4 flax seed
- 1/2 craisins
- 1 butter
- 3/4 white sugar
- 1/2 brown sugar
- 1/2 maple syrup
- 2 honey
- 2 vanilla
- 1/2
Instructions:
1. Preheat oven to 325.
2. Melt butter, sugars, syrup, honey and vanilla together in a pot on med. heat until all sugars are disolved.
3. In large bowl mix oats, wheat germ, flax seed, craisins and nuts together.
4. Mix melted Mixture well in dry mixture.
5. Spray 9x13 cookie sheet with pam, Spread out Mixture and flatten.(I like to butter my fingers and pat down).
6. Bake for about 15 minutes.
7. Let cool
8. Cut into 24 bars and enjoy.
Title: Blueberry Cobbler With Cornmeal Biscuit
Ingredients:
- 1 unsalted butter
- 3/4 sugar
- 3 cornstarch
- 1/2 fine sea salt
- 3 blueberries
- 2 fresh lemon juice
- 1 1/4 all-purpose flour
- 1/2 cornmeal
- 2 sugar
- 1 baking powder
- 1/2 fine sea salt
- 1/2 unsalted butter
- 1 heavy cream
- 4 turbinado sugar
Instructions:
1. Preheat oven to 375°.
2. Butter a 2-quart baking dish.
3. To make filling--rub the sugar, cornstarch, and salt together in a large bowl.
4. Add the blueberries and toss to combine, then gently stir in the lemon juice.
5. Spoon the fruit mixture into the prepared pan, being sure to scrape the bowl well.
6. To make the biscuit--whisk the flour, cornmeal, sugar, baking powder, and salt together in a bowl.
7. Add the butter and toss until evenly coated.
8. Using your fingertips or a pastry blender, cut in the butter until the size of peas.
9. Pour in the cream and stir just until the mixture comes together.
10. Divide the dough into 8 pieces and pat each piece into a 3-inch biscuit.
11. Evenly distribute the biscuits atop the fruit filling, then sprinkle 1/2 teaspoon of the turbinado sugar on each biscuit.
12. Bake for about 45 minutes, or until the biscuits are golden and the filling is bubbling in the middle.
13. Serve warm.
14. Storage--this cobbler is best if eaten the day it is made.
15. Covered with a tea towel, any leftovers will keep at room temperature for up to 3 days.
Title: Easy Pecan Chocolate Thins (Cookies)
Ingredients:
- 1/2 butter
- 1/3 brown sugar
- 1/8 salt
- 1 egg
- 1 vanilla
- 1/4 flour
- 4 pecans
- 1/2
Instructions:
1. Set oven to 400 degrees (set oven rack to middle position).
2. In a bowl using an electric mixer, beat butter, brown sugar and salt until light and fluffy (about 4 minutes).
3. Beat in egg and vanilla until just combined.
4. Sift the flour over the batter, then fold into the batter.
5. Fold in minced pecans and chocolate chips (if using).
6. Drop by level 1/2 teaspoons batter leaving about 2-inches apart.
7. Bake for about 5-6 minutes or until pale golden around edges.
8. Carefully loosen hot cookies with a metal spatula and transfer to racks to cool (if cookies become to firm to remove without breaking, just return to oven for a cople of seconds to soften).
Title: Bug Bites
Ingredients:
- 1 unsalted butter
- 2 sweetened flaked coconut
- 1 crunchy peanut butter
- 3/4 creamy peanut butter
- 1/2
- 1
- 1/2
Instructions:
1. Melt chocolate with butter in a heatproof bowl set over a saucepan of simmering water, stirring until smooth, about 5 minutes.
2. Remove bowl from pan and let cool 10 minutes.
3. Gently stir chocolate mixture, coconut, Rice Krispies, and peanut butter in a large bowl until combined well.
4. Chill, covered, until slightly firm, about 15 minutes.
5. Place chocolate sprinkles in a shallow bowl.
6. Using a 1-1/2-inch ice-cream scoop, form chocolate mixture into balls and drop into sprinkles; coat well, working with 6 or 7 at a time (chill mixture to firm, if necessary).
7. Arrange coated bites in a single layer on a cookie sheet lined with plastic wrap and chill until firm, about 15 minutes.
8. Arrange on a serving platter.
9. Decorate Bug Bites with sugar-coated licorice sticks to form legs and string licorice to form antennae.
Title: House Hufflepuff Banana Cream Tarts
Ingredients:
- 1 pudding
- 2 milk
- 1/4 bananas
- 1 mint leaf
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees F. Lightly grease four 5-inch tart pans and place on a baking sheet.
2. Add pudding mix, milk, and yellow gel food coloring to a large bowl and whisk until combined and thickened slightly, about 5 minutes. Cover with plastic wrap so that the plastic touches the top of the pudding and refrigerate until thickened, about 30 minutes.
3. Unroll pie dough. Use a 6-inch cookie cutter to cut 4 rounds of dough total.
4. Press rounds of dough firmly into tart pans. Prick dough with fork to prevent bubbles from forming. Bake for 15-20 minutes until golden brown. Let cool completely before removing from tart pans.
5. Place a printed checkerboard template under a sheet of parchment. Using a 5-inch cookie cutter, draw four circles on the parchment.
6. Add candy melts to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Transfer to a piping bag. Using the template, pipe out the 4 rounds of checkerboard pattern. Refrigerate until set, about 10 minutes.
7. Peel and cut the bananas into slices. Arrange an even layer of banana slices in the bottom of each cooled crust. Cover with a layer of banana pudding.
8. Using a small offset, carefully separate the set checkerboard rounds from the parchment. Place on top of the banana pudding layer, smooth side up.
9. Garnish each tart with a small sprig of mint and enjoy!