Blackberry Pudding Tarts Food

BAKING BLACKBERRY TARTS

Steps:

• pre-heat oven to 375 degrees
• Butter the bottom and edges of the pie molds.
• Take the dough out of the refrigerator and divide into 6 segments (or however many pie tins you have) and form them into a disk.
• Flatten the disk of dough and spread into the tart pan making your edges even by pressing and shaping.
• Spoon a shallow layer of preserve into the tiny pans and spread around the bottom.
• Sprinkle with sugar and put them on a baking tray.
• Once all tart pans are completed bake them in the oven at 375 degrees for about 20 minutes or until the crust turns a nice light golden color.
• Let them cool before you serve about 20 minutes or serve slightly warm with ice cream.

BLACKBERRY BUTTER TARTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet.
• Mash blackberries and lemon zest together lightly in a small bowl. Divide blackberry mixture evenly into the bottom of tart shells.
• Whisk brown sugar, honey, egg, butter, vanilla extract, and salt together in a bowl; spoon mixture evenly over blackberries in shells.
• Bake in the preheated oven until filling is bubbly and shells are golden, 22 to 27 minutes.

BLACKBERRY PUDDING TARTS

Steps:

• Bake the tart shells according to the package directions and cool completely.
• Combine the berries and water in a saucepan and bring to a boil.
• Reduce the heat and simmer for 5 minutes, or until the berries are soft.
• Mash the berries and strain 2 cups of juice.
• Discard the pulp and seeds.
• Combine the sugar and flour in a saucepan.
• Add the blackberry juice, whisking constantly until smooth.
• Bring to a boil, whisking.
• Reduce heat and simmer for 3 min or until thickened.
• Remove from heat and add butter and 2 t vanilla.
• Spoon the filling into the cooled tart shells.
• Cool completely.
• Beat the whipping cream on medium heat until foamy.
• Gradually add in 1/4 c sugar.
• Beat until stiff peaks form.
• Stir in 1/8 t vanilla.
• Put a dollop or two of whipped cream on top of the tarts.
• Garnish as desired with fresh blackberries and mint sprigs.

BLACKBERRY TART

Steps:

• For pastry:.
• Combine flour and sugar in processor.
• Add butter and cut in using on/off turns until mixture resembles coarse meal; add yolk and cream and blend until dough just begins to come together.
• Gather dough into ball;flatten to disc.
• Wrap in plastic and refrigerate at least 30 minutes.
• Preheat oven to 350 degrees.
• Roll dough out on lightly floured surface to thickness of 1/8 inch.
• Fit dough into 9-inch-diameter tart pan with removable bottom.
• Trim edges and refrigerate shell while preparing filling.
• For Filling:.
• Cook butter in small saucepan over medium heat until melted and golden brown.
• Blend eggs and sugar in large bowl.
• Add flour and vanilla and whisk until just combined.
• Whisk in butter.
• Set tart shell on heavy baking sheet; pour filling into tart shell.
• Bake until pastry and filling are golden brown, 30 to 35 minutes.
• Transfer tart to rack and cool completely.
• (Can be prepared 1 day ahead. Cover with plastic and store at room temperature.).
• Melt jelly in small saucepan over low heat.
• Brush 2 tablespoons jelly over filling.
• Set berries atop tart, covering filling completely.
• Brush remaining jelly jelly over berries; let stand until jelly sets.
• Serve with whipped cream.

PUDDING AND BERRY TART WITH GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
• Make the pudding according to the package directions. Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding.
• Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer. Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour.
• Meanwhile, cut the stems off the strawberries and wash with the other berries in a colander under cold water. Drain then spread out on paper towel to dry. You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate. You can make the tart up to 4 hours in advance. Serve cold.

SALLY'S FRESH BLACKBERRY TART

Steps:

• For Crust: In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together. Rub the butter pieces into the flour mixture. Add the ice water and gently knead until dough comes together. Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate dough for 1 hour.
• Preheat oven to 400 degrees F.
• Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust. Leave the dough a bit longer than the edges of the tart pan to allow for shrinking during cooking. Line the inside of the crust with parchment paper or foil. Pour in the beans, filling to the edges. Bake about 20 minutes, or until bottom begins to look cooked. Let cool. Remove the beans and foil.
• For Tart: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest. Stir in the brown sugar. Place the fruit in a saute pan over medium heat and cook just until a sauce is formed. Place the fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens.
• Remove from oven and cool for 2 hours before slicing.

LEMON & BLUEBERRY RICE PUDDING TART

Steps:

• Heat the oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface into a circle the thickness of a £1 coin. Line a deep 20cm tart tin with the pastry, leaving about 2cm hanging over the edge. Prick the base with a fork, then chill for 30 mins.
• To make the rice pudding, put the milk, cream, lemon zest and sugar into a pan. Bring to the boil, then pour in the rice and stir. Simmer, covered, over a low heat for 15 mins, then uncover and cook, stirring, for 25-30 mins until the rice is cooked but retains some bite. Remove from the heat and stir in half the lemon curd and mascarpone, then leave to cool slightly.
• Meanwhile, cover the pastry with a slightly scrunched sheet of baking parchment and fill with baking beans. Put on a baking sheet and bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until golden. Leave to cool, then trim the edges with a serrated knife and set aside.
• Whisk the jam until smooth and spoon into the base of the pastry case, spreading it out. Stir the eggs into the rice pudding and tip into the case. Bake for 20 mins until just golden and set with a slight wobble. Leave to cool completely.
• Meanwhile, make the compote. Combine the blueberries, 1 tbsp water and the jam and microwave for 1-2 mins, stirring occasionally, until syrupy. The blueberries should be soft but still holding their shape.
• Remove the tart from the tin, put the rest of the curd in a piping bag and pipe over the top, then drizzle over most of the compote. Serve with any extra compote on the side.

BLACKBERRY PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
• Mix blackberries, cinnamon, and lemon juice together in a bowl until coated. Pour into the prepared baking pan.
• Combine 3/4 cup sugar, flour, and baking powder together in a separate bowl; stir in milk and butter. Spoon batter over blackberry mixture, covering as much as possible.
• Stir remaining 3/4 cup sugar and cornstarch together in a bowl; stir in boiling water until sugar and cornstarch are dissolved. Pour mixture over berry mixture.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

MINI PUDDING TARTS

Steps:

• For the crust combine flours, salt, baking powder and sugar if using.
• Add the oil water mixture to this and stir to combine. Knead into a smooth, elastic dough.
• Roll out thinly and cut out 24 rounds with a diameter a tad larger than that of your mini muffin tin.
• My mini muffin pans are non-stick, so I didnt need to grease them, but you might. So prepare your tin like you normally do.
• Press one round of dough into each mini muffin tin hole as you would for bigger tarteletts.
• For the filling combine prepared pudding, vanilla extract and eggs. Mix well and then fill into the prepared muffin tin(s). I found that about 1 ts fits nicely.
• Bake in the preheated oven at 180°C/350°F for about 15-20 minutes or until puffed up and pastry has baked through.
• The muffin tips will deflate while cooling.
• Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.
• Enjoy. :).

BLUEBERRY TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom.
• Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly.
• Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
• Pour blueberry filling over the cooled crust. Let cool before slicing.

ALMOND BLACKBERRY TART

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch springform tart pan or individual tartlet pans with cooking spray.
• In a large bowl, combine the almond meal with the flour and salt. Stir in the butter then stir in the honey or agave syrup, eggs, vanilla extract and almond extract.
• Pour the batter in the prepared pan and scatter the blackberries on top, pressing them lightly in the batter. Bake until lightly browned, 20 to 25 minutes.

QUARK AND BLACKBERRY TARTS

Steps:

• Crust: In a food processor, combine flour and sugar. Add butter and pulse until it resembles coarse meal. Add 3 Tbsp of whipping cream or milk and pulse until mixture forms a dough. If mixture is still too dry, add remaining cream or milk. Do not overprocess the dough. Remove from food processor and divide into 4 equal parts. Press the quarters of dough onto the bottom and sides of four 4 1/2 inch loose bottom tart tins. Place in freezer for half an hour.
• Heat oven to 375 F or 190°C Prick bottoms of tart shells. Line tart shells with tin foil and fill with baking weights or beans. Bake in preheated oven for 10 minutes. Remove weights and tin foil and return to oven for 10 minutes or until crust is golden. Turn oven up to 400 F or 200 CLet cool slightly on a rack while preparing the filling.
• Filling: In a medium bowl combine Quark, egg yolks, sugar, lemon zest, vanilla and salt until smooth. Divide the mixture between the four tart shells (it's alright if they are still warm). Sprinkle 1/4 cup of blackberries over each tart, spreading them out as necessary. Return tarts to oven and bake for 20-30 minutes, or until the filling is golden and set. Remove from oven and let cool on rack in tins for 10 minutes. Remove tart tins and let tarts cool fully.
• Blackberry Glaze: In a small saucepan, combine water and berries. Simmer over medium low heat, stirring and mashing berries, until berries are soft and falling apart, about 5 minutes. Strain water and berry mixture, squeezing as much juice as possible from the berries. You should have about 1/3 cup of juice. If you have less, add a little water to make 1/3 cup. Return juice to saucepan. Stir together sugar and cornstarch in a small bowl and add to juice. Bring mixture back to a simmer briefly until it thickens. Spoon glaze over tarts, spreading it to the edges with the back of a spoon. Refrigerate tarts until glaze is cool.