BERRY TARTLETS
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.
Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
4 INGREDIENT BERRY TARTS
4 ingredient berry tarts. Super easy to make and extra yummy!
Provided by Kylie
Categories Desserts
Time 17m
Number Of Ingredients 4
Steps:
- Preheat oven to 220 degrees.
- Allow the pastry to thaw.
- Cut the pastry sheet into 4 squares and fold a 1cm border around the edges of each square.
- Place on a lined oven tray.
- Mix the ricotta and vanilla together and smear over each pastry square within the border.
- Top with the berries and bake at 220 degrees for 12 minutes or until the edges are golden.
Nutrition Facts : ServingSize 1 square, Calories 447 kcal, Carbohydrate 42.2 g, Protein 8.3 g, Fat 27.7 g, SaturatedFat 5.9 g, Cholesterol 15.8 mg, Sodium 181.7 mg, Fiber 2.1 g, Sugar 12.3 g, UnsaturatedFat 20.3 g
SUMMER BERRY TART
Celebrate summer berries with a fresh berry tart: a mascarpone and whipped cream filling in a rich all-butter crust you just pat in the pan. It's an impressive dessert that's ideal for new bakers.
Provided by Elise Bauer
Categories Dessert Baking Blueberry Mascarpone Raspberry Strawberry Tart
Time 2h20m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 375°F. Place the oven rack in the middle of the oven.
Nutrition Facts : Calories 381 kcal, Carbohydrate 37 g, Cholesterol 86 mg, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, Sodium 139 mg, Sugar 17 g, Fat 25 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
NO-BAKE MIXED BERRY TART
Take advantage of the confluence of berry season with light-and-healthy no-bake-dessert season. This easy, pretty tart is versatile enough to go to a weeknight potluck or a weekend dinner party.
Provided by Jackie Alpers
Categories dessert
Time 9h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dark chocolate graham cracker crust: Break the chocolate into pieces and place in the bowl of a food processor along with the graham cracker crumbs. Blend together until combined. Cut the stick of butter into several pieces and add to the food processor. Blend again until the mixture starts to clump together and has the consistency of wet sand.
- Dump the crumb mixture into a 10-inch round deep tart pan with 2-inch sides and a removable bottom. Press the crumbs into the bottom and towards the sides of the pan using the bottom of a glass. Then press down from the top with your thumb along the lip of the crust and press against the wall of the crust to create a scalloped edge. Gently scrape away the inside of the tart walls with a spoon while still pressing down from the top so that the crust is consistently 1/2-inch to 2/3-inch thick all the way around. Press and smooth the crumbs across the bottom of the pan. Refrigerate the crust for about 1 hour.
- For the strawberry smoothie mousse filling: Sprinkle the gelatin over the coconut milk in a medium microwave-safe bowl and let sit 1 minute. Microwave on high for 40 seconds, then stir until the gelatin is completely dissolved.
- Pulse the strawberries, 1 tablespoon sugar and the coconut gelatin mixture in a food processor or blender until the berries are pureed. Add the cream cheese, Greek yogurt and vanilla extract and continue blending until smooth. Taste and add another tablespoon of sugar if desired, then scrape down the sides and blend again. Pour into the prepared crust and refrigerate for 2 hours.
- For the decorative topping: Gently push the strawberries decoratively into the semi-gelled filling, then press in the blueberries, blackberries and raspberries to make a pretty pattern. Sprinkle the hazelnuts over the surface. Refrigerate until set, 4 to 6 more hours or overnight.
- To unmold the pie, carefully press up from the bottom of the tart pan, then slice with a sharp knife (the crust will be very firm) and serve.
Nutrition Facts : Calories 360, Fat 22 grams, SaturatedFat 12 grams, Cholesterol 35 milligrams, Sodium 220 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 9 grams, Sugar 17 grams
BERRY TARTS
These delicate tarts are lovely. A tender crust and hint of lemon make them irresistible.-Stephanie Mullen, Whitehorse, Yukon
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 32 tarts.
Number Of Ingredients 15
Steps:
- In a bowl, combine flour, sugar, lemon zest and salt; cut in butter until crumbly. Combine eggs, water and lemon juice until smooth; drizzle over flour mixture. Toss with a fork until mixture is moist enough to shape into a ball (dough will be sticky). Divide in half; shape into balls and wrap in plastic. Refrigerate for at least 30 minutes. Remove from the refrigerator; let stand 15 minutes before rolling. , On a floured surface, roll the dough to 1/8-in. thickness. Cut into 3-in. circles. Ease into 2-in. tart pans, pressing pastry onto the bottom and sides of pan. Bake at 400° for 10 minutes. Cool. , Place three to four berries in each shell. In a bowl, combine sugar, flour and lemon zest. Stir in sour cream and egg yolk. Spoon 1 tablespoon of filling over berries. Place pans on a baking sheet. Bake at 350° for 15-20 minutes or until pastry is golden and filling is set. Cool in pans for 1 minute before removing to wire racks.
Nutrition Facts : Calories 272 calories, Fat 13g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 134mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
EASY BERRY TARTS
Make and share this Easy Berry Tarts recipe from Food.com.
Provided by MizzNezz
Categories Pie
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix yogurt and whipped topping.
- Mix well.
- Spoon into tart shells.
- Cover and freeze for 20 minutes.
- Garnish with fresh berries.
4 INGREDIENT BERRIES & CREAM HAND PIES RECIPE BY TASTY
Here's what you need: berry jam, cream cheese, pie crusts, egg, water
Provided by Kiano Moju
Categories Desserts
Time 30m
Yield 6 hand pies
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F (200°C).
- Place the pie crust on a cutting board, and cut out circle shapes using the top of a coffee cup. Collect scrap pieces, and roll out again to stamp out more shapes, making 12-14 circles total.
- Fill half the circles with a tablespoon of the cream cheese, followed by a heaping teaspoon of jam.
- Using your finger, lightly wet the edges of the cut rounds with water.
- Cover the tops with the remaining circles, pressing the two dough halves together. Crimp edges with a fork to seal.
- In a bowl, beat the egg with water. Brush the tops of the pies with the egg wash.
- Use a small, sharp knife to cut a ventilation hole, or slit into the top of the pies.
- Arrange the pies on a parchment paper-lined baking sheet.
- Bake for 15-20 minutes until golden brown. Allow to cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 469 calories, Carbohydrate 42 grams, Fat 30 grams, Fiber 2 grams, Protein 7 grams, Sugar 10 grams
RUSTIC BERRY TART
From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005). The secret to this free-form tart is the layer of ground almonds under the berries: it thickens the juices, prevents a soggy crust and delivers an exquisite background flavor for the intense berries. Exchanges: 2 other carbohydrate, 1 fat (2 Carbohydrate Serving). NOTE: Prep time includes 1 hour refrigeration time.
Provided by kitty.rock
Categories Tarts
Time 2h30m
Yield 1 tart, 12 serving(s)
Number Of Ingredients 16
Steps:
- TO PREPARE CRUST:.
- Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl.
- Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces.
- Add oil and stir with a fork to blend.
- Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup.
- Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.)
- Turn the dough out onto a lightly floured surface and knead several times.
- Form the dough into a ball, then flatten into a disk.
- Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 425°F Line a baking sheet with parchment paper or foil and coat with cooking spray.
- TO PREPARE FILLING AND ASSEMBLE TART:.
- Spread almonds in a small baking pan. Bake until light golden and fragrant, about 5 minutes. Let cool.
- Combine whole-wheat flour, 1/4 cup sugar (or Splenda) and the toasted almonds in a food processor or blender; process until the almonds are ground.
- Roll the dough into a rough 13- to 14-inch circle on a lightly floured surface, about 1/4 inch thick. Roll it back over the rolling pin, brush off excess flour, and transfer to the prepared baking sheet.
- Spread the almond mixture over the pastry, leaving a 2-inch border all around.
- Toss berries with the remaining 3 tablespoons sugar (or Splenda) and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture.
- Fold the border up and over the filling, pleating as necessary.
- Blend the reserved egg white and 1 tablespoon water with a fork; brush lightly over the tart rim. Sprinkle with the remaining 1 teaspoon sugar.
- Bake the tart for 15 minutes at 425°F.
- Reduce oven temperature to 350°F and bake until the crust is golden and the juices are bubbling, 30 to 40 minutes.
- Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack. Let cool.
- Shortly before serving, melt jam in a small saucepan over low heat; brush over the berries.
- Cut the tart into wedges and serve.
- MAKE AHEAD TIP: Prepare crust through Step 1; wrap in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months.
- INGREDIENT NOTE: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
- TIP: To separate eggs safely: Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs by passing the yolk back and forth between pieces of eggshell or your hands can expose the eggs to bacteria.
BLUEBERRY FLOWER TARTS RECIPE BY TASTY
Here's what you need: refrigerated pie crusts, blueberry, flour, cornstarch, sugar, lemon zest, unsalted butter, egg wash, powdered sugar
Provided by Betsy Carter
Categories Bakery Goods
Yield 20 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F (190°C).
- Roll out pie crusts onto a well-floured surface.
- Using a 4-inch (10 cm) flower-shaped cookie cutter, cut out as many flower shapes as possible. Ball up and roll out any remaining dough to make more flowers.
- Press flowers into a greased mini muffin tin, so that the petals fall on the outside of the mold.
- Prick the bottoms with a fork.
- Freeze for 20 minutes.
- In a medium bowl, mix blueberries, sugar, flour, cornstarch, and lemon zest.
- Divide filling between flower cups.
- Dot the top of mixture with butter.
- Brush egg wash on the petals.
- Bake for 15 minutes, or until edges are golden.
- Cool completely before serving.
- Sprinkle with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 108 calories, Carbohydrate 13 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams
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