Mulberry Cream Tart Food

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Mulberry Kuchen (Cake) image

We have a mulberry tree in our backyard, and my husband has me make this every year.

Provided by Kathryn A

Categories     Desserts     Crisps and Crumbles Recipes

Time 45m

Yield 8

Number Of Ingredients 12

½ cup milk
½ cup white sugar
1 egg, beaten
2 tablespoons vegetable oil
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups mulberries
¾ cup all-purpose flour
½ cup brown sugar
¼ cup white sugar
3 tablespoons butter


  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.
  • Beat milk, 1/2 cup white sugar, egg, and oil in a bowl. Add 1 cup flour, baking powder, and salt; mix until smooth. Pour into baking pan; sprinkle with mulberries.
  • Mix 3/4 cup flour, brown sugar, and 1/4 cup white sugar in a bowl; cut in butter and stir until mixture resembles crumbs, about 2 minutes. Sprinkle over cake.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 323.8 calories, Carbohydrate 57.6 g, Cholesterol 33.1 mg, Fat 9 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 3.7 g, Sodium 319.8 mg, Sugar 35.7 g


Mulberry Pie image

I experimented with this and found it was well liked in my house. I have mulberries by the ton. Serve with ice cream.

Provided by WIFE228

Categories     Desserts     Pies     Fruit Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6

3 cups mulberries
1 ¼ cups white sugar
¼ cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 tablespoon milk


  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix berries with sugar and flour. Place mixture into bottom pie crust. Dot with butter and then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Let pie rest in refrigerator for 30 minutes.
  • Bake pie in preheated oven for 15 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.

Nutrition Facts : Calories 433.4 calories, Carbohydrate 63.5 g, Cholesterol 7.8 mg, Fat 19.1 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 7 g, Sodium 340.4 mg, Sugar 37.6 g


Mulberry Cream Pie image

Creamy. Delicious. Lurid purple. What else could anyone want, in a pie? This recipe is incredibly tasty, the bananas a perfect addition to the sweet berry custard.

Provided by superlib

Categories     Pie

Time 1h30m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 8

3 cups mulberries
1 cup sugar
1 cup evaporated milk
2 tablespoons flour
4 eggs, lightly beaten
1 teaspoon vanilla
1 pie crust
1 large banana


  • Preheat your oven to 425.
  • Run the mulberries through a food mill to remove stems and seeds. This should make about 1-2 cups of liquid.
  • In a bowl, mix flour and sugar.
  • Slowly stir in evaporated milk until smooth.
  • Whisk in eggs and vanilla until blended.
  • fold in 1 cup of the mulberry liquid.
  • Slice the bananas into thin rounds to cover the bottom of the pie.
  • pour custard mixture over top. Bananas will float to the surface.
  • Bake @ 425 for 15 minutes, then reduce the heat to 350 and bake for an additional 45 minutes or until custard has set. Let cool completely before cutting.
  • Optimally served cold, topped with fresh whipped cream.

Nutrition Facts : Calories 404, Fat 13.8, SaturatedFat 5.2, Cholesterol 153.2, Sodium 234.4, Carbohydrate 62.3, Fiber 2.1, Sugar 43, Protein 9.5


Blueberry Cream Tart image

Provided by Food Network

Categories     dessert

Time 2h55m

Yield 1 (10-inch) tart

Number Of Ingredients 12

1 1/2 cups flour
1/4 cup sugar
8 tablespoons (1 stick) unsalted butter, cut into pieces and slightly softened
1 egg yolk
Blueberry Bavarian cream, recipe follows
4 cups blueberries
2 cups milk (not skim)
1/2 vanilla bean, split lengthwise
2 1/2 teaspoons powdered gelatin
2 tablespoons cold water
6 egg yolks
2/3 cup sugar


  • Put the flour in a large bowl. Add the sugar and mix. Make a well in the center and place the butter and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined, then work the butter-egg mixture into the flour-sugar mixture until combined but still loose. The dough will be crumbly, but when you squeeze a handful, it should hold together.
  • Sprinkle the dough into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom and sides of the pan, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom. Chill the crust at least 30 minutes, or covered, up to 3 days. Heat the oven to 400 degrees. Bake until light golden brown, 20 to 25 minutes. Let cool before filling.
  • Blueberry Bavarian Cream: Pick over the blueberries, setting aside the best ones to make a circle around the edge of the finished tart. (You'll need about 1 cup.) Heat the milk and vanilla bean in a saucepan over medium heat just until it boils. Immediately turn off the heat and set aside to infuse for 10 minutes. Combine the gelatin and water in a small bowl, and let dissolve, stirring occasionally, until no dry spots remain.
  • Whisk the egg yolks and sugar together in a bowl. Whisking constantly, slowly pour the still-hot milk mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough. When it is ready, quickly remove it from the heat.
  • Meanwhile, fill a large bowl with ice water half way. Strain the mixture into a medium bowl to smooth it and remove the vanilla bean. Pour off 1 cup of this mixture (Anglaise) into a large bowl and set aside. Place the medium bowl containing the remainder of the mixture in the ice water and let cool, stirring often. Add the gelatin to the cup of hot Anglaise in the large bowl and mix until completely dissolved, creating a Bavarian cream. Working quickly, fold the larger amount of berries into the Bavarian cream and spoon the mixture into the center of the tart shell. Spread until smooth and even. Before the filling cools completely, arrange the reserved berries around the edge of the tart to form a rim. Chill at least 2 hours and serve in slices, pouring a bit of the Anglaise next to each side.


Strawberry Tart image

Who doesn't love strawberries? This tart pairs them with a super simple, slightly sweetened cream-cheese filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h30m

Number Of Ingredients 8

1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/3 cup sugar
1/4 teaspoon salt
1 bar (8 ounces) reduced-fat cream cheese, softened
1/4 cup sugar
1 1/2 to 2 pounds strawberries, hulled and halved
1/4 cup seedless red currant jelly


  • Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
  • With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
  • Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
  • Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
  • Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
  • In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.

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