MINI MIXED BERRY TARTS
Mix things up for dessert with these Mini Mixed Berry Tarts. Our mini berry tarts incorporate sweet and juicy fresh berries on a tender tart crust.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Process flour, butter and half the cream cheese in food processor 30 sec. or until mixture is well blended and starts to form ball. Divide into 8 equal pieces; shape each into a ball.
- Roll out each piece of dough into 4-inch round between 2 sheets of waxed paper. Remove dough from waxed paper; place in single layer on parchment-covered baking sheets.
- Place remaining cream cheese in medium microwaveable bowl. Microwave on HIGH 20 sec.; whisk in 2 Tbsp. sugar until blended. Spread onto dough.
- Toss fruit with water, then dry gelatin mix until evenly coated; spoon onto dough rounds to within 1 inch of edges. Fold edges of dough over fruit. (Dough will not completely cover fruit in centers.)
- Bake 20 to 25 min. or until crusts are golden brown, and fruit is hot and bubbly. Cool 15 min.; sprinkle with remaining sugar.
Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 70 mg, Sodium 220 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 10 g, Protein 5 g
BERRIES AND CREAM TARTLETS
Perfect for a party, these individual berry desserts are easy to customize.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h35m
Yield Makes thirty-two 2 1/2-inch tartlets or twenty-five 3-inch tartlets
Number Of Ingredients 14
Steps:
- Make the crusts: Beat butter and sugar with a mixer on low speed until just combined. Add flour and 1/8 teaspoon salt; beat on low speed until dough comes together, 3 to 5 minutes. Press dough into a disk, and wrap in plastic. Refrigerate for 20 minutes.
- Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out thirty-two 3-inch rounds or twenty-five 3 1/2-inch rounds, and fit each into a 2 1/2- or 3-inch tart pan. Trim excess dough flush with edges of pans using a knife. Refrigerate until firm, at least 1 hour or overnight. Bake, pressing down dough if puffing, until pale gold, about 25 minutes. Let cool completely.
- Make the filling: Heat milk and 1/2 cup cream in a medium saucepan over medium-high heat until almost boiling. Whisk together yolks, sugar, cornstarch, flour, and a pinch of salt. Slowly pour some of the warm milk mixture into yolk mixture, and whisk to combine. Pour yolk mixture into saucepan with remaining milk mixture. Bring to a boil, whisking constantly, and cook for 1 minute, continuing to whisk.
- Strain mixture through a fine sieve, and whisk in vanilla. Place plastic wrap directly on surface of pastry cream, and refrigerate at least 1 hour or overnight. When ready to use, whip remaining 1/2 cup heavy cream until soft peaks form. Fold into pastry cream.
- Assemble the tarts: Fill each tart shell halfway with pastry cream. Top with berries; gently brush with jam.
BERRIES & SWEDISH CREAM TARTLETS
A friend of mine brought a similar tartlet to a party we were both attending. I knew I just had to have the recipe. I modified it and now my family loves them. Since they use mixed fresh berries, they are great anytime of the year.-Maria Gruetzmacher, Stillwater, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, sprinkle gelatin over 1/4 cup heavy cream; let stand for 1 minute. In a small saucepan, heat 1/2 cup sugar and remaining heavy cream over low heat until mixture reaches 160°. Remove from the heat and pour over gelatin mixture, stirring to dissolve. Stir in extracts. Cool slightly; refrigerate for 10 minutes., Stir in sour cream until blended. Cover and refrigerate overnight., In a small bowl, toss berries with remaining sugar. Place 1 tablespoon cream mixture in each tart shell; top with berry mixture.
Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 24mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
BERRIES & CREAM PHYLLO TARTS
A delicate, flaky phyllo crust filled with a lightly sweetened mixed berry cream. Created for RSC #12.
Provided by Tinkerbell
Categories Tarts
Time 38m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.
- Remove one phyllo sheet to a flat surface & brush with melted butter. Remove second sheet, lay over the first sheet & brush with butter. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel).
- Using knife or pizza cutter, cut stack of buttered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares.
- Repeat steps 3 & 4 until all of the phyllo sheets have been used.
- Bake at 350 degrees for 8 minutes. Remove from oven & allow to cool in pans.
- In mixer fitted with wire whip attachment, combine mascarpone cheese, cream cheese, Splenda, strawberry jelly, powdered sugar & lemon juice til smooth.
- Fold in raspberries & blueberries.
- When phyllo shells are cool, spoon in the filling (I used a small cookie scoop) & top with a dollop of whipped cream if desired.
- Store in refrigerator.
Nutrition Facts : Calories 167.2, Fat 10.6, SaturatedFat 6.2, Cholesterol 31.4, Sodium 124.7, Carbohydrate 16.9, Fiber 0.8, Sugar 9.2, Protein 1.9
RASPBERRY TARTLETS WITH LEMON MASCARPONE CREAM
Steps:
- Follow the recipe for the Sweet Pastry Crust making the shells in small, tartlet size tins.
- I find it easiest to press another tartlet tin on top of the crust to hold its shape during freezing and baking. The crust dough would then be sandwiched between two tartlet tins. This replaces the need to line the tartlet shells with foil or parchment and then filling with pie weights.
- Freeze the filled tartlet shells until firm.
- Bake in a 375 degree oven until the edges turn golden brown.
- Let cool for a few minutes then remove tartlet shells from tins and place on a rack to cool.
- When tartlet shells are cool, heat apricot jam until it starts to bubble. Don't let it cook too long or it will become sticky and hard.
- Using a pastry brush, brush a thin layer of the apricot jam on the insides of the tartlet shells. This prevents them from getting soggy after the filling is put in.
- Spoon about a teaspoon of Lemon Curd into the jam-painted tartlet shells.
- Pipe or spoon the Lemon Mascarpone Cream to fill the tartlets.
- Top with berries.
MANDELMUSSLOR (ALMOND - CREAM TARTLETS WITH BERRY SAUCE)
Make and share this Mandelmusslor (Almond - Cream Tartlets With Berry Sauce) recipe from Food.com.
Provided by swissms
Categories Tarts
Time 42m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Dough:.
- Finely chop almonds in a food processor. Add 3/4 cup sugar and process until very finely ground. Add the flour and pulse until combined. Add the butter and pulse until the dough begins to come together. Transfer dough to a work surface and knead briefly until smooth.
- Heat oven to 400°F
- Divide dough into 32 equal pieces, about 1 ounce each. Press each dough piece into the bottom and sides of a 2-ounce baking tin (1 7/8" x 1 3/8"). Trim edges of each dough mold and place molded pastry crusts on a large rimmed baking sheet lined with parchment paper; refrigerate for 30 minutes. Prick the bottom of each pastry crust with a fork and bake until golden and set, 12-14 minutes. Transfer to a wire rack and let cool completely.
- Berry Sauce:.
- Heat remaining sugar, lingonberries or raspberries, and orange juice in a 1-quart saucepan over medium heat. Cook, stirring frequently, until berries break down and sugar dissolves, 10 minutes; set aside to let cool completely.
- Cream:.
- In a large bowl, whisk the heavy cream until soft peaks form; slowly add vanilla sugar to cream and beat until stiff peaks form. Refrigerate until ready to use.
- Assembly:.
- Fill each cooled pastry crust with a heaping tablespoon of the whipped cream and top with a teaspoon of the berry sauce.
Nutrition Facts : Calories 156.9, Fat 10.8, SaturatedFat 6.1, Cholesterol 29.6, Sodium 5.8, Carbohydrate 14, Fiber 0.5, Sugar 6.4, Protein 1.7
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