Raspberry Cream Tart Food

RASPBERRY CREAM TARTS

Steps:

• In a small wide-bottom bowl, sprinkle gelatin over 1 tablespoon milk; let stand for 2 minutes. In a small saucepan, combine sugar, flour and salt. Gradually whisk in remaining milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into gelatin mixture. Stir until gelatin is dissolved; return to pan. Gently stir in extract. Cover and cool to room temperature without stirring, about 30 minutes. , For crust, in a small bowl, combine flour, sugar and salt; blend in butter with a wooden spoon until smooth. Press onto the bottom and up the sides of two 4-in. tart pans with removable bottoms coated with cooking spray. , Bake at 375° for 12-15 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into filling mixture. Spoon into tart shells. Cover and chill for at least 1 hour. Top with raspberries.

FRESH RASPBERRY CREAM TART

Steps:

• For crust:
• Preheat oven to 350°F. Butter 9-inch-diameter tart pan with removable bottom. Whisk flour, cornstarch, baking powder and salt in bowl. Using electric mixer, beat butter, sugar, orange peel, and vanilla in large bowl to blend. Add flour mixture and beat until large clumps form. Gather dough into ball; press over bottom and up sides of prepared tart pan. Freeze crust 15 minutes.
• Bake crust 10 minutes. Remove from oven. Using back of spoon, press sides to raise until even with top edge of pan. Bake until golden brown, about 15 minutes longer. Spread preserves over bottom of crust. Bake 5 minutes. Cool on rack.
• Meanwhile, prepare filling:
• Using electric mixer, beat mascarpone, cream, powdered sugar, orange peel, and both extracts in large bowl until peaks form, about 2 minutes. Spread filling evenly in cooled crust. Chill until firm, at least 2 hours and up to 1 day.
• Arrange raspberries in concentric circles atop filling and serve.
• Italian cream cheese available at Italian markets and many supermarkets.

RASPBERRY CREAM TART

Steps:

• Preheat oven to 425 degrees.
• Line 9-inch straight-sided tart or flan ring with pastry, prick bottom, line with foil and weight with dried beans or pastry weights. Bake for 6 minutes. Remove foil and bake another 4 to 5 minutes, until pastry is parchment color. Remove from oven and lower temperature to 350 degrees.
• Mix raspberries with 2 tablespoons sugar and spread in tart shell.
• Lightly beat eggs and mix with almonds and confectioners' sugar. Add 1 cup of cream and pour over raspberries. Bake about 30 minutes, until lightly brown. Remove from oven and allow to cool at room temperature but do not refrigerate before serving.
• Whip 1 cup cream, sweeten with remaining 2 tablespoons sugar and stir in framboise. Chill until ready to serve. Serve with tart.

RASPBERRY CREAM CHEESE TART

Steps:

• Lightly grease pan. Preheat oven to 425°F.
• For crust- combine flour and sugar, add butter until pastry starts to come together and form clumps. Place in pan using your fingertips to press out and up sides. Place in freezer for 15 minutes ( this will prevent the crust from shrinking when it bakes).
• Bake until crust is golden brown. About 15 minutes. Cool.
• For Filling- with electric mixer mix cream cheese until smooth. Add sugar until incorporated. Add eggs, one at a time, and process until blended and smooth. Add remaining ingredients and mix until smooth.
• Place the tart pan on a larger baking pan and add the raspberries. Carefully pour the filling on top of the berries. Bake 35-40 minutes or until filling is set. cool n wire rack.Sprinkle with powdered sugar and decorate with berries and whipped cream (optional).

RASPBERRY TART

Steps:

• Preheat the oven to 350 degrees.
• In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.

EASY RASPBERRY CREAM TART

Steps:

• Press cookie dough slices into bottom and fluted sides of a greased 11" tart pan with removable bottom, do not prick; bake 20 minute at 350.
• In a small mixing bowl, beat cream cheese on high for 30 seconds, add 1/4 Celsius sugar, egg, lemon zest, juice and vanilla, beat until combined.
• Pour cheese mixture over warm crust, spread evenly.
• Place raspberries in a single layer on top of cheese mixture, sprinkle with 2 teaspoons sugar.
• Bake 15-17 min or until cheese mixture is set; transfer to a wire rack, let cool 30 minute before serving.
• Just before serving sprinkle with powdered sugar & garnish with additional fresh berries, if you like.

STRAWBERRY AND RASPBERRY TART WITH MEYER LEMON PASTRY CREAM

Steps:

• Preheat the oven to 375 degrees F.
• Grate the butter on a box grater and add to the bowl of a food processor with the flour, 1/4 cup of the sugar and the salt. Pulse to combine until the mixture resembles Parmesan cheese. Add the egg yolk and 3 tablespoons of ice water. Pulse to combine until the dough comes together and holds its shape when pressed between your fingers. Turn the dough out onto a floured work surface. Gently knead a few times and bring the dough together into a ball, then flatten into a disc. Roll the dough out evenly into a 1/4-inch-thick circle. Transfer the dough onto a sheet tray and cover with plastic wrap. Place into the fridge to rest for 30 minutes.
• Remove the dough from the fridge and roll evenly in all directions, making sure it doesn't stick to your work surface and dusting with flour as needed. The dough should be about 1/8-inch thick. Slice the dough in half and transfer to two nonstick 6-inch fluted tart pans with removable bottoms. Press the dough snuggly into the edges ensuring the dough runs fully up the side. Use a rolling pin to trim the excess dough. Line each tart with a piece of foil and fill with baking beans (or I use rice!), making sure the foil is tightly packed to the corners. Transfer the dough to the oven to blind bake for 6 minutes. Rotate the pan, then bake for another 6 minutes. Remove the foil and baking beans and place the tart back into the oven until lightly golden, another 4 minutes. Set aside to cool.
• Set up an ice bath. Add the cornstarch and 1/4 cup of the heavy cream to a small bowl. Mix to create a slurry and set aside. Add 1/2 cup of the sugar and the 4 whole eggs to a large bowl and beat with a whisk until pale yellow and foamy. Add the remaining 2 cups heavy cream, the remaining 1/2 cup sugar, the vanilla extract and lemon peel to a small saucepan and whisk to combine. Turn the heat to medium-high and bring to a boil, then pour half of the mixture into the bowl with the eggs and sugar and immediately whisk vigorously to combine and temper the mixture. Pour the contents of the bowl into the saucepan and continue to whisk. Add the cornstarch slurry and whisk to combine. Reduce the heat to medium-low and continue to whisk until the mixture begins to thicken and it reaches the texture of pudding, 3 to 4 minutes. You want to continuously whisk to avoid scorching the mixture. Strain through a fine mesh strainer into a bowl. Set the bowl over the ice bath to cool.
• Place the apricot preserves and a splash of water into a small saute pan. Turn the heat to medium and stir to gently melt the preserves, about 5 minutes. Set aside.
• To assemble the tart, spoon an even layer of the lemon pastry cream into each tart shell, but not fully to the top. Line the outside of the tart with raspberries and working inward, arrange the inside of the tart with the sliced strawberries. Repeat this process alternating with more raspberries and strawberries. Glaze the top of each tart with the apricot mixture.
• Serve the tarts with a dollop of whipped cream. Enjoy!

FRESH RASPBERRY CREAM CHEESE PUFF PASTRY TART

Steps:

• Preheat oven to 400 degrees Fahrenheit, or to the temperature recommended on your package of puff pastry. Line a large baking sheet with parchment paper. Sprinkle a little flour on your pastry surface and, with a rolling pin, roll pastry sheet to approx 11-inches by 14-inches in size. Transfer pastry to baking sheet. With a butter knife, lightly score a 1/2-inch border around the edges, then fold the edge up and toward the center, pressing lightly, to create a neat border. Score the center lightly with a knife, taking care to not cut all of the way through (but if you accidentally do, it'll be okay). Bake until golden brown, about 10-12 minutes, or the time indicated on the package of puff pastry. Remove from oven and let cool completely.
• Affix a stand mixer or hand mixer with the whisk attachment. In the bowl of the mixer or in a large bowl, beat the heavy whipping cream until soft peaks form. Scoop whipped cream into a medium bowl. To the bowl of the mixer or the large bowl, add the cream cheese, 3 tablespoons honey, lemon zest, lemon juice, and vanilla extract. Whip until smooth and a little fluffy, about 2 minutes.
• Fold cream cheese mixture into whipping cream, gently stirring and folding just until blended. Pile the filling into the center of the cooled puff pastry tart shell and, with a butter knife. spread the filling gently toward the edges. Line the top with raspberries, bottoms up. Drizzle with remaining 3 tablespoons honey. Cut into squares and serve.

RASPBERRY SOUR CREAM TART

Steps:

• Make crust:
• Preheat oven to 375°F. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.
• Make filling and topping:
• Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)
• Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours.

RASPBERRY CREAM TARTS

Steps:

• In medium bowl, beat pudding mix and milk with wire whisk until well blended. Stir in 1 cup of the whipped topping. Spoon mixture evenly into tart shells.
• Spoon 2 tablespoons remaining whipped topping in center of each tart. Top with raspberries. Serve immediately, or refrigerate until serving time.

PASTRY CREAM FOR RASPBERRY TART

Steps:

• Prepare an ice bath, and set aside. In a medium bowl, combine cornstarch, flour, 1/2 cup sugar, and salt; stir to mix. In another medium bowl, whisk eggs until smooth. Add flour mixture to egg mixture, and whisk to combine.
• In a medium saucepan, combine milk and remaining 1/2 cup sugar. Bring mixture to a boil over medium-high heat, stirring until sugar is dissolved. Remove from heat; whisking constantly, slowly pour into egg mixture.
• Transfer mixture to a clean saucepan set over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 3 minutes.
• Transfer mixture to a large heat-proof bowl. Whisk in butter and vanilla; set bowl in ice bath, stirring occasionally, until completely chilled, 10 to 12 minutes. Cover with plastic wrap, pressing it directly on surface of pastry cream to prevent a skin from forming. Place in refrigerator until ready to use.

RASPBERRY TART

Steps:

• Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a rectangle at least 9 by 18 inches and 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp paring knife, trim edges, and cut out four 1-inch strips, 2 from one of the short ends and 1 from each of the long sides. Set aside. The resulting rectangle should be about 6 by 15 inches. Transfer to a baking sheet.
• Dock, or pierce, the dough all over with a fork. Using a pastry brush, moisten dough with beaten egg, being careful not to let any drip down over the cut edges.
• Lay reserved 1-inch strips on top of the edges of the large rectangle, positioning them to line up exactly with the outside edge; this will be the raised border that will encase the filling. Trim strips to fit, overlapping them at the corners; brush egg wash underneath each of the four overlapping corners to seal them together. Brush tops of strips with egg wash, being careful not to let any drip down the sides. Cover with plastic wrap, and place in refrigerator to chill 1 hour.
• Preheat oven to 400 degrees. Transfer tart shell to oven, and bake until well browned and puffed all over, about 15 minutes. Remove from oven; using a balled-up clean kitchen towel, press down on the center, leaving the borders puffy. Return to oven; bake 5 minutes. Transfer to a wire rack to cool. Press down again, if needed.
• When tart shell is completely cooled, place pastry cream in a medium bowl. In a separate mixing bowl, whip heavy cream until soft peaks form; fold into pastry cream. Using a small offset spatula, spread cream mixture over bottom of tart shell. Arrange raspberries neatly in rows on top of cream mixture to cover bottom of tart. Dust with confectioners' sugar; cut into strips, and serve.

RASPBERRY SUGAR CREAM TARTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, extract and salt. Gradually beat in flour., Shape dough into 3/4-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups. Bake at 350° for 10-12 minutes or until light brown. Cool in pans on wire racks., Spread 1/4 teaspoon spreadable fruit onto the bottom of each crust. In a small bowl, combine the sugar, flour and salt. Whisk in the whipping cream, half-and-half and extract just until blended (mixture will be thin). Spoon 2 teaspoons filling into each crust. Bake 12-14 minutes or until filling just begins to bubble., Cool for 10 minutes before removing from pans; cool completely on wire racks. If desired, top with raspberries. Refrigerate leftovers.