Easy Lemon Berry Tarts Food

EASY LEMON BERRY TARTLETS

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.

LEMON BERRY TARTLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces. Place pastry rounds on the prepared baking sheet. Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place. Brush each pastry round with beaten egg.
• Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
• Cut around the small inner circle of each pastry round and gently push it down. Fill each tartlet with lemon curd and top with a blackberry. Dust with confectioners' sugar.

LEMON BERRY TART

Steps:

• Combine the flour, sugar and salt in a large bowl or the bowl of a food processor.
• Add the cubed butter and cut into the other ingredients with a pastry blender until coarse and sandy, or if you're using a food processor, pulse in short bursts.
• Whisk together the egg yolk and 2 tablespoons of the ice water. Add to the flour mixture and use a spoon or your hands (or a few pulses) to bring it together into a ball. If needed, add more ice water 1/2 tablespoon at a time.
• Cover with plastic wrap and chill in the fridge 1 hour. (Can be made up to 3 days ahead.)
• On a floured surface, roll the crust out to a rough 12 or 13-inch circle. Transfer to a greased 8-inch tart pan and press it in gently. Remove any overhanging crust.
• Chill in the fridge 30 minutes. (Can be made up to 3 days ahead, cover with plastic wrap.)
• Preheat oven to 375°F. Line chilled crust with greased foil and fill tart with baking weights, dry rice, or beans. Bake for 20 minutes.
• Remove foil and weights and bake for 10 minutes more, until golden. Remove and cool completely.
• Warm the milk in a medium saucepan over medium heat just until bubbles appear at the edges. Do not bring to a boil.
• Meanwhile, whisk together the egg yolks, sugar, cornstarch, and lemon zest. Mixture will be very thick. When milk is warm, add to the egg mixture in a small steady stream while whisking constantly.
• Return mixture to the saucepan and cook over medium heat until thick, while stirring constantly with a rubber spatula. This should take about 3-4 minutes.
• Remove from heat and stir in butter, lemon juice, and vanilla extract.
• Pour into a bowl and cover with plastic wrap, pressing it directly on the surface of the custard. Chill completely, 1-2 hours.
• Stir cooled custard until smooth and spread into the tart crust.
• Top tart with fresh berries. Serve immediately, or chill in the fridge for up to 2 hours. Tart is best the day it is assembled, but can be stored in the fridge for a few days.

LEMON BERRY TART

Steps:

• Melt stick of butter in the microwave (20-30 seconds on high).
• Blend together Graham Cracker crumbs, sugar, butter, cinnamon, and cardamon (if using) until it is well incorporated and looks like wet sand.
• Press half the mixture into the sides of a tart pan or pie plate using a measuring cup and your thumb to form the edge. Then press the rest of the mixture into the bottom for the base, and pressing firmly and sealing with the sides.
• Put the crust shell into the refrigerator to set up while you construct the fillings.
• In a medium bowl, beat lemon curd with a whisk until it is broken up and easily spread.
• Fold 1/3 of the Whipped Cream into the lemon curd until well incorporated.
• Fold in the remaining cream mixture until combined, and set aside.
• Spread the Lemon mixture into the prepared crust (doesn't need to be perfect - you're gonna cover it with the berries), and place back in the fridge.
• In a microwave safe bowl, melt Red Currant Jelly (approx 45-60 seconds on high).
• Pour all the berries into the bowl and coat the berries by tossing them with a rubber spatula - taking care not to damage or break up the berries.
• Spread berries over top of the custard mixture, pressing into place.
• Wrap the tart in plastic wrap until ready to serve.

EASY LEMON BERRY TARTS

Steps:

• Preheat Oven to 375 Degrees.
• Place wonton wrappers in nonstick muffin tin, and lightly brush with butter.
• Bake for 7 minutes or until wrappers begin to turn golden brown on the edges.
• Whisk together sweetened condensed milk, whipped cream, and lemon filling.
• Once wonton wrappers have cooled, pipe filling into wonton wrappers, and top with your favorite berries.
• Dust with powdered sugar and serve!

BLUEBERRY-LEMON TART

Steps:

• To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
• Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
• To bake the shell, heat the oven to 350 degrees F.
• Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
• Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.

LEMON BLUEBERRY TART

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until dough forms a ball. Cover and refrigerate for at least 30 minutes., On a floured surface, roll dough into an 11-in. circle. Transfer to a greased 9-in. fluted tart pan with a removable bottom; trim even with edge of pan. Place pan on a baking sheet. , Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes longer. , In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack. , For topping, microwave blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around the edges; stir. Cool for 5-10 minutes. Gently spoon over filling. Refrigerate until chilled.

BLUEBERRY-LEMON TART

Steps:

• Heat oven to 400 degrees. Lightly spray tart pan with removable bottom, 9x1 inch, with cooking spray. Mix crushed cookies, egg white and butter until crumbly. Press onto bottom and up the side of pan. Bake 8-10 minutes or until light golden brown; cool.
• Beat milk, pudding mix and lemon peel in medium bowl with electric mixer on low speed about 2 minutes or until smooth. Chill 5 minutes.
• Fold in whipped topping. Spread over crust. Cover and refrigerate at least 2 hours until chilled.
• Blueberry Topping: Mix sugar, cornstarch and water in 1-quart saucepan. Stir in 1/2 cup of the blueberries. Heat to boiling; reduce head to medium-low. Cook about 5 minutes or until slightly thickened.
• Stir in lemon juice; remove from heat. Cool 10 minutes. Stir in remaining 1 cup blueberries. Cover and refrigerate at least 1 hour until chilled. Spread over prepared tart and store, covered, in refrigerator.

LEMON-RASPBERRY TART

Steps:

• Heat oven to 350°F. In medium bowl, combine contents of filling packet from bar mix, water and eggs; mix well. Set aside.
• Press dry crust mix in bottom of ungreased 9-inch springform pan. Bake at 350°F. for 10 minutes.
• Stir filling again; pour over hot crust. Bake an additional 25 to 30 minutes or until top begins to brown. Cool 45 minutes or until completely cooled.
• To serve, arrange raspberries on top of tart. If desired, sprinkle with powdered sugar. Run knife around edge of tart; remove sides of pan. With wet knife, cut into wedges to serve.

LEMON-BERRY TART

Steps:

• Heat oven to 400°F. In small bowl, mix all crust ingredients until dough forms. Press dough firmly and evenly against bottom and side of ungreased 9x1-inch tart pan, using floured fingers.
• Bake 13 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
• In small bowl, beat lemon curd and cream cheese with electric mixer on medium speed until smooth. Spread over crust. Refrigerate at least 1 hour until slightly firm. Just before serving, arrange berries on lemon mixture.