Raspberry Velvet Tart Food

RASPBERRY VELVET TART

Steps:

• Mix flour and sugar in medium bowl until blended. Cut in 1/2 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add vanilla; mix well. Press onto bottom and 1-inch up side of 9-inch springform pan or tart pan with removable bottom. Refrigerate 30 min. Heat oven to 425ºF. Bake crust 10 min.; cool completely.
• Reserve 1/2 oz. chocolate for garnish. Chop remaining chocolate; place in medium microwaveable bowl. Add cream and remaining butter; microwave on HIGH 2 min. or until chocolate is almost melted, stirring every minute. Stir until chocolate is completely melted and mixture is well blended.
• Reserve a few raspberries for garnish. Spread remaining raspberries onto bottom of crust; cover with chocolate mixture. Refrigerate 2 hours or until firm. Meanwhile, make curls from reserved chocolate (see Tip); refrigerate until ready to use.
• Run knife around tart to loosen from rim of pan; remove rim. Let tart stand at room temperature 30 min. before serving. Garnish with reserved raspberries and chocolate curls.

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.

RASPBERRY VELVET

Steps:

• Push the raspberries and preserves through a food mill, then strain through a fine-mesh strainer set over a stainless steel bowl to eliminate any remaining seeds. Or puree the berries with the preserves in a food processor, then strain through a fine-mesh strainer into a bowl. Add the water and mix well. (You should have about 2 cups.)
• Place the bowl in the freezer and freeze, stirring every hour or so, until it is half frozen and velvety.
• Meanwhile, pour the lime juice into one small saucer and put the sugar in another. Dip the rims of four stemmed glasses (preferably tulip champagne glasses) into the lime juice and then into the sugar, to create a border. Place the glasses in the freezer or refrigerator until serving time.
• At serving time, divide the raspberry velvet among the prepared glasses and decorate each with a sprig of mint. Serve immediately.

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 VELVET TART

Steps:

• For Crust:.
• Mix flours and sugar in large bowl.
• Add butter and cut in until mixture resembles coarse meal.
• Beat yolk with cream to blend.
• Pour over flour mixture and stir until dough comes together, adding water to bind dough, if necessary.
• Gather dough into ball, flatten into disk, wrap in plastic and refrigerate for 30 minutes.
• (Can be prepared 1 day ahead. Let dough soften slightly before continuing.).
• Roll dough out on lightly floured surface to 1/8-inch-thick round.
• Roll dough up on rolling pin and transfer to 9-inch tart pan with removable bottom.
• Trim and finish edges; refrigerate for 30 minutes.
• Preheat oven to 350 degrees.
• Line pastry with foil or parchment and fill with beans or pie weights.
• Bake 15 minutes; remove beans and foil and continue baking crust until golden brown, about 15 minutes.
• Cool crust completely on wire rack.
• For Filling:.
• Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
• Mix in cream and butter; remove from over water.
• Distribute raspberries evenly over bottom of prepared crust, reserving a few for garnish.
• Pour chocolate mixture over, filling crust completely.
• Refrigerate until firm, about 1 hour.
• (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.
• Arrange leaves and reserved berries decoratively atop tart.
• Sift powdered sugar lightly over and serve.
• For White Chocolate Leaves:.
• Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
• Spread in thin layer over veined undersides of leaves, being careful not to drip on edges.
• Refrigerate until firm, about 30 minutes.
• Gently peel off leaves, starting at stem end.
• (Can be prepared 1 week ahead. Cover airtight and refrigerate.).

RUSTIC RASPBERRY TART

Steps:

• Crust: In a large bowl mix flour and sugar. Cut in the butter until it resembles coarse crumbs. Add the milk and mix gently until it can be shaped into a ball. Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm.
• Filling: Preheat the oven to 400 degrees F.
• In a bowl, combine sugar, flour, and lemon zest. Add berries and roll them in mixture until coated.
• Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round. Place on baking sheet.
• Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. Gently fold the dough up to meet the berries, and drizzle with melted butter.
• Mix egg and milk. Brush dough with mixture.
• Bake approximately 35 to 40 minutes, or until crust is golden brown.
• Let cool and dust with powdered sugar.
• Serve warm or at room temperature.

RASPBERRY VELVET TART

Steps:

• For crust: Mix flours and sugar in a large bowl. Add butter and cut in until mixture resembles coarse meal. Beat yolk with cream to blend. Pour over flour mixture and stir until dough comes together, adding water to bind dough if necessary. Gather dough into ball. Flatten into disc. Wrap in plastic and refrigerate 30 min. (can be prepared 1 day ahead. Let dough soften slightly before continueing). Roll dough out on lightly floured surface to 1/8" thick round. Roll dough up on rolling pin and transfer to 9" tart pan, with a removeable bottom. Trim and finish edges. Refrigerate crust for 30 min. Preheat oven to 350F. Line pastry with foil and fill with dried beans or pie wieghts. Bake 15 min, remove beans and foil and continue baking until golden brown, about 15 min. Cool completely on wire rack. For Filling: Melt chocolate in top of double boiler over simmering water, stirring until smooth. Mix in cream and butter. Remove from over water. Distribute raspberries evenly over bottom of crust, reserving a few for garnish. Pour chocolate over, filling crust completely. Refrigerate until firm, about 1 hour (can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temp. before serving) Arrange leaves and reserved raspberries decoratively atop tart. Sift powdered sugar lightly over and serve.

RASPBERRY FRANGIPANE TART

Steps:

• For the pastry: Whisk together the flour, granulated sugar and salt in a large bowl. Cut the butter in with a pastry blender or two knives until the mixture resembles coarse meal with a few pea-sized pieces. Add 4 tablespoons of the water and stir with a fork until a shaggy dough starts to form. Add 1 to 2 more tablespoons water if you need to, but stop before the dough gets too wet. It should just hold together when you squeeze it in your hand.
• Gather the dough into a rough ball in the bowl with your hands. Put a piece of plastic wrap on the counter and set the dough on it. Wrap the dough and flatten it into a 6-inch disc. Refrigerate until cold, at least 1 hour.
• For the filling: Meanwhile, place the almonds in the bowl of a food processor and pulse until very finely ground. Add the granulated sugar, butter, salt and almond extract and blend until smooth. Add the eggs and blend until smooth. Add the flour and pulse until just combined.
• Heat the oven to 375 degrees F. On a lightly floured surface with a lightly floured rolling pin, roll the dough out to an 11-inch circle. Ease the dough into a 9-inch tart pan with a removable bottom. Gently press in the edges, then run a rolling pin over the top to trim the edges. Refrigerate for at least 30 minutes or freeze for 15 minutes. Line the cold pastry with parchment paper and fill with pie weights or dried beans. Place the lined tart pan on a baking sheet and bake until set and dry, about 20 minutes. Reduce the oven temperature to 350 degrees F.
• Scrape the filling into the tart pan and spread it out evenly. Top evenly with the raspberries and sprinkle with the sliced almonds. Bake until the filling is puffed and golden brown, 35 to 40 minutes. Transfer to a rack to cool. Serve warm or at room temperature sprinkled with confectioners' sugar.

LEMON VELVET TART

Steps:

• Fit piecrust into a lightly greased 9 1/2-inch tart pan; press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. (This will keep piecrust from sliding down pan as it bakes.) Generously prick bottom and sides of piecrust with a fork, and freeze 20 minutes.
• Preheat oven to 425°. Place piecrust on a baking sheet, and bake 15 minutes or until light golden brown. Cool on a wire rack 20 minutes or until completely cool. Gently tap excess crust from sides of pan, using a rolling pin.
• Microwave white chocolate in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
• Beat softened cream cheese at medium speed with an electric mixer until light and fluffy. Add melted chocolate, and beat until blended, stopping to scrape down sides. Add Lemon Curd, and beat until blended.
• Spoon into prepared crust. Smooth filling with a spatula. Chill 4 hours.
• Arrange lemon candies evenly on top of tart. Prop Caramelized Sugar Spirals against lemon candies.
• Note: For testing purposes only, we used Lemon Drops candies.
• Lime Velvet Tart: Substitute Lime Curd for Lemon Curd, and prepare recipe as directed.
• Lemon Mousse Tart: Prepare recipe as directed through Step 4. Beat 2 cups heavy cream at high speed with an electric mixer until soft peaks form. Gently fold into lemon mixture. Spoon mixture into prepared crust, mounding mixture in center of tart. (Mixture will be about 2 inches higher than top edge of crust.) Chill 4 hours. Garnish with lemon curls and fresh raspberries, if desired.
• Lime Mousse Tart: Substitute Lime Curd for Lemon Curd, and proceed with Lemon Mousse Tart recipe as directed.
• Directions for Lemon Curd:.
• Bring sugar, zest, and juice to a boil in a heavy nonaluminum 3 1/2-qt. saucepan over medium-high heat. Remove from heat, and gradually whisk about one-fourth hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture, whisking constantly until well blended.
• Place saucepan over medium heat, and cook, whisking constantly, at least 10 or up to 12 minutes. (Mixture will be a pudding-like thickness.).
• Add butter, in 6 batches, whisking constantly until butter melts and mixture is well blended after each addition. Remove from heat, and pour mixture through a wire-mesh strainer into a bowl. Place plastic wrap directly on warm curd (to prevent a film from forming); chill 3 hours.
• Lime Curd: Substitute lime zest and lime juice for lemon zest and lemon juice. Proceed with recipe as directed.
• Directions for Caramelized Sugar Spirals:.
• Stir together sugar, corn syrup, and 1/2 cup water in a 3 1/2-qt. heavy saucepan until blended. Place pan over medium-high heat, and cook, without stirring, until a candy thermometer registers 305° to 315° or until mixture begins to turn a golden caramel color (about 25 to 30 minutes). Remove from heat, and stir just until color is evenly distributed, using a clean wooden spoon. Carefully place bottom of saucepan into cold water to stop the cooking process. Remove from water, and let stand 2 to 3 minutes or until slightly thickened.
• Sprinkle crushed lemon candies over a piece of parchment paper. Carefully spoon about 1 tablespoons hot syrup over candies in a circular motion, creating 3-inch discs. (If syrup gets too thick, place saucepan back over heat for 3 to 4 minutes or until syrup slightly melts. Use a clean spoon to continue making spirals.) Let cool 10 minutes or until completely cool. (Mixture will harden as it cools.).

RASPBERRY RED BAKEWELL TART

Steps:

• Preheat oven to 350°. Unroll pastry sheet into a 9-in. fluted tart pan with removable bottom; trim even with rim. Freeze 10 minutes., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 12-15 minutes or until edges are golden brown., Remove foil and weights; brush bottom of crust with egg white. Bake 6-8 minutes longer or until golden brown. Cool on a wire rack., Spread jam over bottom of crust. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, egg yolk, cocoa and food coloring. Fold in ground almonds. Spread over jam., Bake 30-35 minutes or until filling is set. Cool completely on a wire rack., In a small bowl, mix confectioners' sugar, water and extract until smooth; drizzle or pipe over tart. Refrigerate leftovers.

MOTHER'S RASPBERRY TART

Steps:

• Preheat oven to 350 degrees. In the bowl of a food processor, combine the flour, salt and brown sugar and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolks and continue to pulse until the mixture pulls away from the sides of the bowl.
• Press the dough into the bottom and about 1/2 inch up the sides of a buttered 9-inch tart pan with a removable bottom. Bake until light brown, about 25 to 30 minutes. Remove from the oven and cool on a wire rack.
• Select 10 pretty raspberries for garnishing the cake and set them aside. Place the rest of the raspberries with their juice in a saucepan and add the granulated sugar. Cook over medium heat, stirring, until the mixture boils. Combine the cornstarch with 1 tablespoon water and stir it into the boiling fruit. Cook, stirring, until the mixture thickens slightly, about 3 minutes. Remove from the heat.
• Remove the rim of the tart pan and pour the fruit into the cooled shell. Cover with plastic wrap and refrigerate for several hours or until set. Garnish with the reserved berries and serve with whipped cream, if desired.