Fruity Berry Tarts With Vanilla Cashew Cream Food

FRUITY BERRY TARTS WITH VANILLA CASHEW CREAM

Steps:

• Grease four (5-inch) individual, loose-bottomed, fluted or straight-sided tart tins and set aside on a tray.
• Place the dates and pecans for the crust in a food processor or mini blender and blitz until they start to clump together. Divide this mixture equally among the tins. Press the mixture onto the base and up the sides of each one, making sure it is of even thickness. Place in the fridge to set for 30 minutes while you get on with the rest of the recipe.
• Place the soaked and drained cashews, the dates and vanilla seeds in a food processor or mini blender along with 1/2 cup of cold water. Blend until as smooth as possible to give a creamy mixture.
• Once the tart bases have set and are feeling firm, remove them from the fridge and divide the cashew cream among them. Spread it out evenly with the back of the spoon. Top with the berries and then scatter over the mint or basil to serve.

MIXED FRUIT TART

Steps:

• For the crust: In a large bowl, beat together the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the salt, egg and cream; beat until incorporated. Add the flour and beat until a dough comes together. Form the dough into a disc and then press it evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate until firm, about 1 hour, or freeze for 30 minutes.
• Preheat the oven to 350 degrees F. Line the tart crust with foil and fill with pie weights. Bake until the edges of the crust look set and just barely golden, about 15 minutes. Carefully remove the foil and pie weights, and continue to bake until the crust is golden brown all over, about 20 minutes more. Cool completely.
• For the filling: In a large bowl, combine the cream cheese, sugar and vanilla, and beat with an electric mixer until soft and very creamy, 1 to 2 minutes. Add the cream and continue beating until the mixture holds stiff peaks, stopping occasionally to scrape the bowl with a rubber spatula, 2 to 3 minutes more.
• Spoon the cream cheese mixture into the cooled tart shell and smooth with an offset spatula. Top with the berries.
• Combine the apricot preserves and a splash of water in a small bowl and microwave until warm, about 45 seconds. Strain through a sieve into another bowl. Gently brush or spoon the apricot glaze over the berries.
• Serve the tart immediately, or refrigerate for up to 3 hours.

CREAMY FRUIT TARTS

Steps:

• Heat oven to 375°F. Mix Bisquick, 2 tablespoons sugar, the butter and 1 package cream cheese in small bowl until dough forms a ball.
• Divide dough into 6 parts. Press each part dough on bottom and 3/4 inch up side in each of 6 tart pans, 4 1/4 x 1 inch, or 10-ounce custard cups. Place on cookie sheet.
• Bake 10 to 12 minutes or until light brown. Cool in pans on wire rack, about 30 minutes. Remove tart shells from pans.
• Beat remaining package cream cheese, 1/4 cup sugar and the sour cream until smooth. Spoon into tart shells, spreading over bottoms. Top each with about 1/4 cup fruit. Brush with jelly.

VANILLA CREAM FRUIT TART

Steps:

• Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool., Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool., Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.

EASY BERRY FRUIT TART

Steps:

• Heat oven to 450ºF.
• Make pie crust as directed on box for One-Crust baked shell using 9"pie plate.
• DO NOT PRICK CRUST.
• In a food processor bowl with metal blade, place almonds and sugar; process with on/off pulses until finely ground.
• Sprinkle almond mixture over pie crust; gently press inches.
• Bake 9-11 minutes or until golden brown.
• If crust puffs in center, flatten gently with back of wooden spoon.
• Cool 20 minutes.
• Meanwhile in medium bowl, stir together creme fraiche or sour cream and vanilla pudding.
• Add sprinkling of ground almonds.
• Top with berries.
• Refrigerate 2 hours or until serving time.
• Just before serving, sprinkle tart with powdered sugar.
• Store covered in refrigerator.

VANILLA CREAM FRUIT TART

Steps:

• In a mixing bowl, cream butter and confecioners' sugar.
• Beat in flour (mixture will be crumbly).
• Pat into the bottom of a greased 12 inch pizza pan.
• Bake at 300 for 25-28 minutes or until lightly browned.
• Cool.
• In another bowl, beat melted chips and cream.
• Add cream cheese; beat until smooth Spread over crust.
• Chill for 30 minutes.
• Arrange berries over filling (In a circular pattern, starting with raspberry in the middle looks beautiful).
• In a saucepan, combine pineapple juice, sugar, cornstarch and lemon juice; bring to a boil over medium heat.
• Boil for 2 minutes or until thickened, stirring constantly.
• Cool; brush over fruit.
• Chill for 1 hour before serving.
• Best if served same day it is made.