MIXED BERRY TARTLETS
Dessert time is any time when you are serving this luscious mixed berry tartlet enhanced with a light and fluffy lemon curd and whipped cream topping.
Provided by BHG Test Kitchen
Time 50m
Number Of Ingredients 11
Steps:
- Let pie crusts stand at room temperature for 15 minutes. Preheat oven to 400°F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. For pastry shells, unroll pie crusts. Use a 3-1/2-to 4-inch round cutter to cut 6 rounds from each crust. Press rounds into prepared muffin cups, pleating to fit.
- For tartlet filling, in a medium bowl combine the 2 tablespoons sugar and the cornstarch; stir in berries and lemon juice. Spoon berry mixture into pastry shells. Bake for 20 minutes or until pastry is golden. Cool in muffin cups on a wire rack for 5 minutes. Carefully remove tartlets from muffin cups; cool completely on wire rack.
- In a medium mixing bowl combine whipping cream, lemon curd, 1 teaspoon sugar, and vanilla; beat with wire whisk or with electric mixer on medium speed until cream mixture mounds and is fluffy. Spoon on tarts. Garnish each tart with a mint sprig. Makes 12 servings.
Nutrition Facts : Calories 229 kcal, Carbohydrate 29 g, Cholesterol 17 mg, Protein 1 g, SaturatedFat 5 g, Sodium 152 mg, Sugar 7 g, Fat 12 g, UnsaturatedFat 1 g
EASY LEMON BERRY TARTLETS
These fruity, flaky tartlets filled with raspberries and topped with lemon-tinged cream cheese are a sweet ending to any weeknight meal. They are elegant yet come together quickly and easily. —Elizabeth Dehart, West Jordan, Utah
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 tartlets.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the thawed raspberries and confectioners' sugar; mash with a fork. Spoon into tart shells., In another small bowl, combine cream cheese and lemon curd. Pipe or spoon over filling. Top with fresh raspberries if desired.
Nutrition Facts : Calories 51 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 43mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
BERRY RICOTTA TARTLETS
These tartlets make a great snack, dessert or party treat.
Provided by Giada De Laurentiis
Categories bake,berries,cheese,fruit,Party Favourites,pastry
Time 31m
Yield 15 - 18 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the honey and vanilla. With the machine running, gradually add the dry ingredients and blend until incorporated. Transfer the mixture to a work surface and knead into a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Place an oven rack in the center of the oven. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone liner. Set aside.
- On a lightly floured work surface, roll the dough into a 12-inch diameter circle, about 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut out circles of the dough and arrange on the prepared baking sheet. Gather any scraps of dough and gently knead together. Roll out until 1/4-inch thick. Cut out additional circles of dough and place on the baking sheet (there should be a total of 15 to 18 circles). Bake until slightly golden around the edges, 10 to 12 minutes. Cool on the baking sheet for 15 minutes.
- In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar. Let the mixture stand for 30 minutes.
- In a medium bowl, mix together the cheese, powdered sugar, and lemon zest.
- To assemble the tartlets: Spoon 1 1/2 tablespoons of the ricotta topping in the center of each crust. Using a small spoon, make a shallow well in the ricotta topping and fill with a little of the berry mixture. Arrange on a platter and serve.
FREE-FORM BERRY TART
Steps:
- Preheat the oven to 425 degrees. To make the crust, place the flour, shortning, butter and salt in a mixing bowl. Mix with your fingertips until the mixture resembles a coarse meal. Drizzle in the water and mix with a fork just until the dough comes together. Let rest for at least 15 minutes.
- While the dough is resting, prepare the filling. Place the berries in a bowl, add the sugar, spices, vanilla, and flour and toss well. On a well-floured board, roll the dough out into a 14-inch circle. Place the dough in a well-greased 12-inch tart pan with a removable bottom. Pour in the filling and top with the lemon zest.
- To prepare the topping, mix together the sugar, flour and butter to form a crumbly dough. Fold in the sides of the crust over the filling. Sprinkle the topping over the filling. Bake for 15 to 20 minutes, then reduce the oven temperature to 350 degrees and bake another 20 to 30 minutes, or until the crust is golden brown. Serve warm with vanilla ice cream.
STAR-STUDDED BERRY TARTS
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 tarts
Number Of Ingredients 17
Steps:
- Make the crusts: Pulse the flour, pecans, granulated sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough comes together. Turn out onto a piece of plastic wrap and form into a disk; wrap and refrigerate until firm, about 1 hour.
- Lightly flour a large sheet of parchment paper. Roll out the dough on the parchment into a 9-by-13-inch rectangle. Trim into an 8-by-12-inch rectangle (reserve the scraps). Cut into eight 3-by-4-inch rectangles. Separate the pieces slightly on the parchment, then use your fingers to crimp the edges. Slide the parchment onto a baking sheet. Roll out the scraps until 1/4 inch thick. Cut out 8 stars using a small floured star-shaped cookie cutter; arrange on the baking sheet around the crusts. Refrigerate until firm, about 20 minutes.
- Preheat the oven to 375 degrees F. Poke holes in the crusts with a fork. Brush the stars and the edges of the crusts with the beaten egg. Bake until golden brown, about 25 minutes; remove to a rack to cool completely.
- Make the pastry cream: Combine the milk, 1/3 cup granulated sugar and the vanilla in a saucepan and bring to a simmer over medium heat. Whisk 1/2 cup buttermilk, the egg yolks, cornstarch and the remaining 1/3 cup sugar in a bowl. Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking, until thick and bubbling, about 3 minutes. Transfer to a bowl; stir in the remaining 3 tablespoons buttermilk. Lay plastic wrap on the surface and refrigerate 45 minutes.
- Carefully transfer the crusts to a platter. Spread the pastry cream on the crusts, then top with the berries. Top each tart with a star. Dust with confectioners' sugar.
BERRY TARTLETS
Each of these tartlets is a miniature still life featuring a smattering of sun-ripened berries. These sweet treats are sure to be a hit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes sixteen 2 1/2-inch tartlets
Number Of Ingredients 5
Steps:
- Divide dough in half. On a lightly floured surface, roll out 1 piece to 1/8 inch thick. (Keep remaining dough refrigerated.) Using a 3-inch round cookie cutter, cut out 8 rounds. Gently press into eight 2 1/2-inch round tart pans. Trim dough flush with top edge of pans. Refrigerate until cold, about 30 minutes.
- Preheat oven to 375 degrees. Line tart shells with parchment, and fill with pie weights or dried beans. Bake until edges are golden, 12 to 14 minutes. Remove parchment and weights; continue baking until surfaces are golden, about 10 minutes. Let cool on a wire rack. Repeat process with remaining dough.
- Remove tart shells from pans; spoon 2 teaspoons pastry cream into each. Top with berries. Refrigerate until ready to serve. Top with berry leaves, if desired.
CHOCOLATE BERRY TARTLETS
Make and share this Chocolate Berry Tartlets recipe from Food.com.
Provided by Mom2Rose
Categories Tarts
Time 50m
Yield 36 tartlets, 36 serving(s)
Number Of Ingredients 13
Steps:
- For filling, in medium saucepan combine chocolate and milk.
- Stir over low heat just until chocolate is melted and smooth; remove from heat.
- Stir in jam; fold in coconut.
- Cover; set aside.
- Preheat oven to 350°F
- Grease thirty-six mini muffin cups (recipe works best in metal pans); set aside.
- In a large mixing bowl beat butter with electric mixer for 30 seconds.
- Beat in sugar, egg, and vanilla until well combined.
- Add flour, cocoa powder, baking powder, baking soda, and salt.
- Beat on medium speed just until combined.
- Divide dough in 36 equal pieces; shape in 1-inch balls.
- Evenly press a ball of dough on bottom and up sides of each muffin cup.
- Divide filling among cups.
- Bake for 10 to 12 minutes or until crust is set and dry.
- Cool in muffin cups on wire rack for 15 minutes.
- Carefully remove tartlets; cool completely on rack.
- Sprinkle with sifted powdered sugar.
Nutrition Facts : Calories 135.2, Fat 5.8, SaturatedFat 3.7, Cholesterol 14.8, Sodium 57.1, Carbohydrate 19.6, Fiber 1.1, Sugar 12.9, Protein 1.8
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.
BERRY TARTLETTES
This is a recipe for a delicious tart recipe that I invented, it uses blueberries, strawberries, blackberries, raspberries, lemon, and orange; and is really good for summer. NOTE: can be substituted for splenda, for a diabetic-friendly recipe.
Provided by BachFromTheDead
Categories Tarts
Time 45m
Yield 1 tartlette, 24 serving(s)
Number Of Ingredients 20
Steps:
- Making the filling; scald the plain milk in the microwave or in a small saucepan (I perfer the saucepan). Be sure it doesn't boil.
- Beat the eggs into the milk and gradually add the sugars and cornstarch. Beat in the soymilk, vanilla extract, and salt.Stir in the butter. Continue stirring until it reaches desired thickness (about the thickness of a mousse) and remove from heat.
- Add the orange zest and set aside to cool. Refridgerate until needed.
- Making the crust;Position a rack in the middle of the oven and heat the oven to 325 degrees F.
- Set a muffin tin with muffin liners and set aside. In a medium bowl, whisk the flour, cornnmeal, vanilla extract and salt to blend. Gradually add the remaining ingredients using a rubber spatula or spoon (I would recommend dipping the tool of choice in flour before proceding, as it will stick).
- The dough will become sticky and resemble that of a sugar cookie dough, do not fret, this is normal.
- Continue stirring with your weapon of choice (be it a spatula or spoon) until all of the flour and or flour-like substances are well combined and can form a dough ball.
- Line each of the muffin cups with the dough (much like you would a pie, so be sure to leave enough room for the tart filling). Fill the crust-lined muffin cups with pennies or pie weights to maintain a good shape (be sure to have some wax paper or parchment paper in between your pie weights/pennies and your crust.
- Bake at 325 for approximately 15-20 minutes until the edges are golden brown and puffed. Let cool.
- Once the shells are cool; fill with the pre-made refridgerated tart filling and top with berries. Serve cold with a mint leaf (optional).
Nutrition Facts : Calories 276.7, Fat 14.7, SaturatedFat 8.9, Cholesterol 67.4, Sodium 92.1, Carbohydrate 33.7, Fiber 0.8, Sugar 19, Protein 3.2
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.
BERRY TARTLETS
These dainty berry tartlets are the perfect desserts for parties.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes about 4 dozen 3-inch tartlets
Number Of Ingredients 4
Steps:
- Divide Pate Brisee into quarters. Roll one piece of dough into an 8-by-10-inch rectangle, 1/8 inch thick.
- Line up twelve 3-inch tartlet pans; place dough loosely over pans. Fit dough into tartlet pans using another tartlet pan to press indentations; roll tops with a rolling pin to cut dough from edges. Chill the shells at least 30 minutes before baking. Repeat with remaining three quarters of dough. Shells can be lined with a second tartlet pan to prevent shrinkage when baking, or with a small piece of foil filled with dried beans.
- Heat oven to 400 degrees. Bake shells until golden brown, about 20 minutes. Remove top pan or foil, place on a rack, and allow to cool completely.
- Fill each tartlet with 1 tablespoon pastry cream. Top with fresh berries, and serve.
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