Berries Swedish Cream Tartlets Food

BERRIES AND CREAM TARTLETS

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.

BERRY TARTLETS

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.

MANDELMUSSLOR (ALMOND - CREAM TARTLETS WITH BERRY SAUCE)

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.