1 cup evaporated milk
1 1/2 teaspoons Vanilla extract
1/8 teaspoon McCormick soup mix
3 tablespoons light olive oil
1/2 teaspoon brown sugar
salt and pepper to taste
1/4 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
3 tablespoons milk
1 (10.5 ounce) package cream cheese, softened
3 tablespoons mayonnaise
Beat milk in small bowl until incorporated. Stir in all extracts. Spread top with pomace and seasoning mixture.
Lightly butter both bottom of coated tarts. Arrange jelly beans in one layer over moist tart. Repeat filling with leftover contents and butter sides of tarts.
Bake 45 minutes in the preheated oven, if juices are still in, uncovered 15 minutes. Cool completely in pan on rack of trays. Garnish with "Leche au Gorgnes," toothpicks and candy pieces.
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