All Grown Up Raspberry Hot Tart Food

RASPBERRY TART

Steps:

• Preheat the oven to 350 degrees.
• In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.

RASPBERRY TART

Steps:

• Put the milk in a saucepan. Split the vanilla bean, scraping the seeds into the milk, then drop in the pot. Heat to a simmer, remove from heat, cover, and set to infuse 10 minutes.
• In bowl using an electric mixer, beat the yolks with the sugar until pale. Beat in the flour. Pull the vanilla bean from the milk and whisk the milk gradually into the egg mixture. Pour back into the saucepan, bring to a boil, and cook 1 minute. Remove from the heat and stir in the framboise. Strain into a bowl, cover with plastic wrap, and set aside to cool. When chilled, whip the cream and gently fold it in.
• Spread the pastry cream evenly in the base of the prepared cookie crust. Arrange the berries neatly over top.

CRANBERRY AND DATE ROLL UPS

Steps:

• Preheat oven to 375 degrees F.
• Cream butter and cream cheese together. Blend in the flour and the salt, to taste. Chill for several hours until firm enough to roll out. Roll mixture to 1/4-inch thick on a cutting board generously sprinkled with confectioners' sugar. Cut dough into 1 by 3-inch pieces with a pastry wheel. Put dates and/or cranberries on the bottom of each strip and roll up. Place fold side down on a sheet tray.
• Place in oven and bake for 15 to 20 minutes until golden brown. Sprinkle with confectioner's sugar to serve.

GRANOLA AND RASPBERRY TART

Steps:

• In a bowl mix the dry ingredients. Add the liquids starting with the honey. Spray a 9-inch tart pan with oil. Spread a layer of the granola mixture in the bottom and on the sides of the tart pan. Bake at 325 until it begins to brown, about 20 minutes. Remove, cool, then remove from the tart from the pan. In a food processor, puree the raspberries with the sugar. Do not over process, as the seeds are to be strained. Transfer the puree to a fine sieve or chinois and separate the seeds with a wooden spoon. Warm the mixture briefly in a microwave. Add the gelatin and dissolve. Refrigerate the puree until it cools. Combine with the drained yogurt. Chill for 2 hours.
• Fill the base of the tart crust with a layer of fresh raspberries. Spread a layer of the raspberry yogurt over the raspberries. Top with more raspberri