In food processor, combine flour, sugar and salt. Pulse several times to mix. Add butter and pulse until butter is broken up and incorporated with the flour to form a crumbly mixture. In small bowl, combine egg yolks, milk and vanilla. Add 1/4 cup chopped sun-dried tomatoes and 1 tablespoon shredded Parmesan cheese into egg mixture. Add to flour mixture. Pulse until dough comes together.
Turn out onto waxed paper and form a disk. Chill several hours or until firm.
Roll out dough 1/4 inch thick; cut with a 3-inch flower cookie cutter and press into mini muffin pan cavities. Bake 10 minutes. Meanwhile, in small bowl, combine 4 ounces cream cheese, 1/4 cup prepared pesto and 1/4 cup shredded Parmesan cheese. Spoon or pipe into tart shells. Bake an additional 8-10 minutes or until shells are lightly golden.
Taco-loving kids will flock to this fiesta of flavors. Bake the spicy beef and vegetable dish in a Deep Pie Pan with Fluted Edge. Before baking the pie, use Harvest Mini Metal Cutters to cut shapes from pie dough. Brush the shapes with colorful condiments and place across the pie?s top.
Savory canapés can be as artfully presented as sweet treats. Mix this seafood spread in minutes, chill it a bit, and use the Dessert Whipper Pro to decoratively pipe onto crackers or celery sticks. Display the appetizing appetizers on the Cupcakes-N-More Dessert Stand.