BERRY TART WITH GINGER CREAM
Steps:
- Prepare and bake pastry in 4 quadrants:
- Stir together yolks and 2 tablespoons water for egg wash. Put a baking sheet in freezer.
- Unfold 1 pastry sheet on a 12-inch square of parchment and brush all over with egg wash. Prick entire surface evenly with a fork.
- Unfold a second pastry sheet on a cutting board and cut out a 1 1/4-inch-wide right-angle strip along 2 adjacent edges with a sharp small knife, reserving remaining square for another use. Place right angle on 1 corner on top of 2 adjacent edges of pricked pastry to form first quadrant of tart. Transfer pastry on parchment to baking sheet in freezer and chill until firm, about 10 minutes.
- Transfer pastry on parchment from freezer to cutting board and trim a 1/4-inch-wide strip from all 4 edges using tip of small knife and a ruler and cutting all the way through pastry. Make 1/4-inch-long vertical cuts through double layers of edge about 1/2 inch apart (to help sides rise evenly).
- Return pastry on parchment to baking sheet in freezer and chill until firm but not solid, about 10 minutes more.
- Preheat oven to 450°F and heat another baking sheet on lowest rack in oven until hot, about 2 minutes.
- Remove baking sheet from oven and transfer pastry on parchment from freezer to hot sheet. Bake pastry on lowest rack of oven until puffed and deep golden brown (a little darker than usual so double edges are cooked through), 14 to 16 minutes. Transfer pastry on parchment to a rack to cool.
- Repeat procedure with remaining 3 packages puff pastry to make remaining 3 quadrants of tart.
- Make ginger cream:
- Blend cream cheese and granulated sugar in a food processor until sugar is dissolved and mixture is smooth. Add ginger and pulse until finely chopped and mixture is combined well.
- Prepare fruit and assemble tart:
- If very puffed, gently flatten inner parts of pastry (single layer) slightly with your palm. Fit quadrants together on flat board to form a giant square tart shell, trimming inside edges of each quadrant slightly with a serrated knife to help quadrants fit together smoothly. "Glue" inner edges together with a little ginger cream, then spread remaining ginger cream evenly over tart, leaving double edges as a border.
- Arrange strawberries in a decorative pattern over cream. Bring jelly to a boil with remaining 2 tablespoons water, whisking until smooth, then simmer glaze 1 minute. Toss three fourths of glaze with blueberries in a large bowl and spoon blueberries onto tart to cover cream between strawberries, mounding slightly. Brush strawberries with remaining glaze.
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 TART WITH NO ADDED SUGAR
My dad has to watch his sugar intake so for Father's Day I created a dessert that he could eat! Better than any store bought dessert with no added sugar.
Provided by SHORN
Categories Fruit Tarts
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk flour, cinnamon, and salt together in a large bowl. Cut butter into the flour mixture using a fork or a pastry blender until it resembles coarse meal or small peas. Sprinkle water over the flour mixture, 1 tablespoon at a time, and use a fork to pull the mixture together until a dough is formed.
- Turn dough onto a lightly floured surface and work quickly to mold it into a large ball. Press into a 5-inch disc and wrap in plastic wrap. Refrigerate until cold, at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll cold dough onto a lightly floured surface into a large 14-inch circle with a thickness of 1/4 inch. Gently fold dough in half and transfer to a 10-inch tart pan. Unfold dough, press into the bottom and sides of the pan, and trim any extra dough to fit neatly. Prick dough with the tines of a fork and lay a sheet of parchment paper over top. Place pie weights or dried beans on top of the parchment paper.
- Bake in the preheated oven for 20 minutes. Remove pie weights or beans and parchment paper, and bake until golden, 5 to 10 minutes longer. Remove from the oven and let cool.
- Meanwhile, combine mascarpone cheese, cream, creme fraiche, and pudding mix for filling in a medium bowl. Beat with a whisk attachment until still peaks form. Fill cooled tart shell with filling, smoothing the top with a rubber spatula. Place berries in a decorative arrangement on top of filling. Refrigerate until ready to serve.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 24.3 g, Cholesterol 96.1 mg, Fat 33.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 19.5 g, Sodium 148.8 mg, Sugar 5.7 g
PEAR GINGER TART
Choose ripe but firm pears for this delightful fruit tart. They are poached in a vanilla-scented syrup until just tender, then drained overnight; so plan accordingly. Note that most of the sugar in the syrup is drained off.
Provided by Martha Rose Shulman
Categories dinner, dessert
Time 1h
Yield 1 tart, serving 8 to 10
Number Of Ingredients 11
Steps:
- Split the vanilla bean in half and scrape out the seeds with the tip of a paring knife. Place the water and the 1/2 cup (100 grams) of sugar in a saucepan, add the vanilla bean and seeds and bring to a boil over medium heat. When the syrup comes to a boil turn the heat to low, add the pears, and poach on medium heat for 5 minutes, or until the pears soften slightly. Do not over-cook. Set a strainer over a bowl and carefully transfer the pears to the strainer. Refrigerate and let drip overnight. Set aside the syrup for another purpose (it's great with yogurt or ice cream).
- The next day prebake the pastry [ed: please link], then turn the oven to 350 degrees. Combine the cornstarch and 2 tablespoons (30 grams) sugar together in a mixing bowl. Whisk in the milk, egg yolks and vanilla extract.
- Toss the poached pears with the diced candied ginger and arrange evenly over the bottom of the prebaked tart shell. Pour in the custard mixture, filling the tart 4/5 of the way so that a rim of crust is exposed. Bake for 40 to 45 minutes, or until beginning to color and the flan has set.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 94 milligrams, Sugar 20 grams
GINGER-CREAM TART WITH RASPBERRIES
Categories Milk/Cream Berry Ginger Dessert Bake Raspberry Summer Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make shell:
- Preheat oven to 350°F.
- Blend ground shortbread, sugar, and butter in a food processor until mixture begins to clump together. Press onto bottom and up side of tart pan. Bake in middle of oven 15 minutes, then cool in pan on a rack.
- Make ginger cream:
- Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften. Transfer to a saucepan and cook with ginger, sugar, lemon juice, salt, and 1 cup heavy cream over moderate heat, stirring, until sugar and gelatin are dissolved. Cool to room temperature, about 1 hour.
- Whisk sour cream in a large bowl until smooth. Beat remaining cup heavy cream in another bowl with an electric mixer until it just holds soft peaks and fold into sour cream. Gently fold ginger milk into whipped cream until combined well. Pour into crust and chill until set, at least 8 hours.
- Dust tart with confectioners sugar and serve with berries.
FRESH FRUIT TART WITH GINGERSNAP CRUST
Make and share this Fresh Fruit Tart With Gingersnap Crust recipe from Food.com.
Provided by Mary K. W.
Categories Tarts
Time 28m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- For Crust:.
- In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add butter-flavored shortening and mix until moist clumps form. Press mixture into bottom and up sides of 10" removable bottom tart pan. Bake until golden, about 8 minutes. Watch carefully as it can easily burn at the end of the cooking time. Let cool.
- For Filling:.
- Combine cream cheese, sugar and lemon juice with electric mixer until well blended. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
- Arrange fruit on top of chilled filling. Combine preserves with water and brush over top. Garnish and serve.
Nutrition Facts : Calories 522.5, Fat 29.5, SaturatedFat 13.5, Cholesterol 51.6, Sodium 464.4, Carbohydrate 60.7, Fiber 1.3, Sugar 24.5, Protein 5.7
MIXED BERRY TART
This berry tart is light and fresh! Refrigerate any leftovers.
Provided by janet
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch tart pan with cooking spray.
- Combine flour, butter, confectioners' sugar, and salt in the bowl of a food processor; pulse until a soft dough forms. Press dough into the bottom of the prepared pan; prick with a fork.
- Bake in the preheated oven until edge of crust is golden, 15 to 20 minutes. Remove from the oven and cool; do not turn oven off.
- Place cream cheese in a large bowl; beat with an electric mixer until smooth, 2 to 3 minutes. Add sugar; mix until combined, 1 to 2 minutes. Add eggs; blend for 1 to 2 minutes. Add lemon zest and juice; mix until incorporated. Pour mixture into cooled tart shell.
- Bake in the preheated oven until filling has set, about 25 minutes. Chill thoroughly, at least 1 hour. Top with berries and garnish with mint.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 39.2 g, Cholesterol 111.7 mg, Fat 25.1 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 15.3 g, Sodium 145.9 mg, Sugar 19.7 g
RUSTIC BERRY-CREAM TART
Wow the crowd with our colorful Rustic Berry-Cream Tart. This Rustic Berry-Cream Tart is topped with mixed berries and a white chocolate drizzle.
Provided by My Food and Family
Categories Home
Time 3h55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450ºF.
- Prepare and bake crust in 9-inch pie plate as directed on package for one-crust baked shell. Cool completely.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon into crust; sprinkle with cinnamon sugar. Top with berries; drizzle with chocolate.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 4.1273 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CRANBERRY GINGER TART
I love desserts that look this impressive but are actually simple to make. This almond-crusted tart will charm guests, especially when served with fresh, orange-infused whipped cream. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the almonds, butter and sugar; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake at 375° for 10-12 minutes or until edges are golden brown. Cool on a wire rack., Meanwhile, in a large bowl, combine the cranberries, cornstarch and ginger. In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, on high until stiff peaks form; gently fold in cranberry mixture., Spread cranberry mixture into prepared crust. Bake at 375° for 18-22 minutes or until meringue is lightly browned. Cool completely on a wire rack., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange zest; beat until stiff peaks form. Stir in crystallized ginger. To cut tart, use a knife dipped in hot water; serve with whipped cream. Store in the refrigerator.
Nutrition Facts :
BLUEBERRY & GINGER TART
Wow! That's what you'll hear when you bring this showstopping tart to the table. A hint of mint and lime, luscious blueberries, pleasant ginger and a buttery crust-it's tough to stop at just one slice. -Karen Hicks, Mabelvale, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- In a food processor, combine the flour, brown sugar and butter; cover and pulse until mixture resembles coarse crumbs. Remove and set aside 1 cup for topping. Stir 1 tablespoon lime juice into remaining pastry. Press onto the bottom and up the sides of a greased 11-in. fluted tart pan with removable bottom., In a large bowl, combine the sugar, cornstarch, ginger and mint. Add blueberries and remaining lime juice; toss to coat. Transfer to crust. Sprinkle with reserved topping., Bake at 400° for 40-45 minutes or until filling is bubbly and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack. Serve with whipped cream.
Nutrition Facts : Calories 249 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 75mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
More about "berry tart with ginger cream food"
BERRY CREAM TART | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (6)Calories 288 per servingTotal Time 3 hrs
- To make the filling: In a medium heatproof bowl, whisk together the sugar, flour, cornstarch, and salt. Add the egg, whisking until the mixture is smooth.
- In a small (1 1/2-quart) saucepan, bring the milk to a boil. Add the hot milk to the egg mixture gradually, whisking continually to make everything smooth.
- Pour the hot milk/egg mixture back into the saucepan, return to the heat, and bring to a boil, whisking continually. The mixture will thicken quickly and whisking vigorously will keep it from getting lumpy.
- Once you see the filling come to a boil across its entire surface, cook for another minute, then remove from the heat. Stir in the butter and extract.
FRESH BERRY TART WITH VANILLA PASTRY CREAM - TASTY KITCHEN
From tastykitchen.com
CHOCOLATE, GINGER-CREAM AND PEAR TART RECIPE
From pillsbury.com
FRESH BERRY TART RECIPE - LOS ANGELES TIMES
From latimes.com
FRUIT TART WITH GINGER PASTRY CREAM - COOKSTR.COM
From cookstr.com
BAKERY-STYLE FRESH BERRY TART | BAKE OR BREAK
From bakeorbreak.com
BLUEBERRY-WHITE CHOCOLATE CREAM GINGER TART
From pillsbury.com
FRUIT TART RECIPE WITH PASTRY CREAM FILLING RECIPE
From thespruceeats.com
THE QUICKEST BERRY TART | JAMIE OLIVER DESSERT RECIPES
From jamieoliver.com
MIXED BERRY TART WITH MASCARPONE-GINGER CREAM - THE CLASSICAL …
From classicalkitchen.com
Estimated Reading Time 2 mins
10 BERRY TART RECIPES THAT ARE FRESH AND FITTING TO THE SUMMER …
From therecipe.com
GINGER BERRY TART | CHALLENGE DAIRY
From challengedairy.com
MIXED-BERRY CREAM TART RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
FRUIT TART WITH GINGER PASTRY CREAM - PLAIN.RECIPES
From plain.recipes
GINGER CREAM FRUIT TART - COOKEATSHARE
From cookeatshare.com
BERRY TARTS WITH LEMON VANILLA CREAM - EVERGREEN KITCHEN
From evergreenkitchen.ca
BERRY TART WITH MASCARPONE CREAM - THE GREEK FOODIE
From thegreekfoodie.com
FRESH BERRY TART - YOU'RE GONNA BAKE IT AFTER ALL
From bakeitafterall.com
BERRY TARTS - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
BERRY TART WITH GINGER CREAM - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
MIXED BERRY TART RECIPE | DRISCOLL'S
From driscolls.com
LEMON GINGER TART, BRIGHT AND ZINGY - BLOSSOM TO STEM
From blossomtostem.net
CREAM CHEESE MIXED BERRY TART WITH ICING SUGAR - CTV
From more.ctv.ca
FRESH BERRY TART WITH SWEET MASCARPONE FILLING - THE WOKS OF LIFE
From thewoksoflife.com
BERRY CREAM TART RECIPE | MYRECIPES
From myrecipes.com
BERRY AND CREAM FRUIT TART | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
HEALTHY GREEK YOGURT BERRY TART - EATING BIRD FOOD
From eatingbirdfood.com
CITRUS-TOPPED GINGER CREAM TART - TEATIME MAGAZINE
From teatimemagazine.com
LEMON GINGER BLUEBERRY TART - A WELL SEASONED KITCHEN
From seasonedkitchen.com
BEST MANGO AND GINGER CREAM TART RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO MAKE VERY BERRY CREAM TARTLETS - GOOD HOUSEKEEPING
From goodhousekeeping.com
BERRY TART WITH GINGER CREAM - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
EASY BERRY TART RECIPE - COOKS WITHOUT BORDERS
From cookswithoutborders.com
RECIPES/BERRY-TART-WITH-GINGER-CREAM-106760.JSON AT MASTER ...
From github.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love