RAW BLUEBERRY TARTLETS
Fruit may become your first choice for dessert after you try this dish: Fresh blueberries are the ideal topping for the almond-date crust. You'll get a helping of antioxidants and fiber, and don't be afraid of the fat: It's mostly the healthy kind. Bonus: This dessert doesn't require any baking.
Provided by Dean Rucker
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in a bowl, cover and refrigerate. Coat a mixing bowl with cooking spray. Pulse almonds in a food processor until they resemble breadcrumbs. Empty into prepared bowl. Pulse dates with 1 tsp water in food processor until well chopped (they will be a little clumpy). Mix with almonds to form a paste. Divide mixture evenly into 4 golf ballsized rounds. Place each ball between 2 pieces of wax paper and press to form a 4-inch crust. Turn up edges if desired. Refrigerate 2 hours. Use a spatula to move crusts to serving plates; fill each with 1/2 cup berries and drizzle each with some leftover juices from bowl. Top with julienned orange zest.
HEALTHY BLUEBERRY-RICOTTA TARTLETS
News flash: Dessert can be the perfect place to add calcium to your diet. We did just that by using ricotta cheese in these sweet little tartlets. (Eight percent of your daily value, so not too shabby!) The apricot jam does double duty: As a sweetener for the ricotta plus as a glaze for the berries.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings (3 tartlets per serving)
Number Of Ingredients 7
Steps:
- Stir together the ricotta, lemon zest, vanilla and 1 tablespoon apricot jam in a small bowl.
- Toss together the blueberries with the remaining 1 teaspoon of apricot jam in another small bowl.
- Spoon the ricotta mixture into the phyllo cups. Top each with a few blueberries and nuts. The tartlets can be made ahead and refrigerated for up to 2 hours.
Nutrition Facts : Calories 120 calorie, Fat 5 grams, SaturatedFat 1.5 grams, Cholesterol 10 milligrams, Sodium 80 milligrams, Carbohydrate 14 grams, Protein 5 grams, Sugar 4 grams
BLUEBERRY TART
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Special equipment: a 9-inch springform pan
- Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray.
- Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended.
- Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries.
- Just before serving, dust with confectioners' sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature.
BLUEBERRY MANGO TARTLETS
Elegant tartlets served with a strawberry sauce offer a blend of fruit flavours complemented by Grand Marnier. Everything can be prepared ahead, so that at the time of serving, these tartlets are really quick to assemble. See the notes below. The chilling time has not been included in the 'passive cooking time'. Another fabulous classic recipe from 'The Australian Women's Weekly' website.
Provided by bluemoon downunder
Categories Tarts
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Lightly grease 6 deep 10cm flan tins.
- Sift the flour into bowl and rub in the butter.
- Add the egg yolks and enough water to make the ingredients cling together. Press the dough into a ball, knead gently on a lightly floured surface until the dough is smooth, then cover, and refrigerate 30 minutes.
- Divide the pastry into 6 portions, roll them in turn on a floured surface until they are large enough to line the prepared tins.
- Lift the pastry into the tins, ease into the sides, and trim the edges.
- Place the tins on an oven tray, line the pastry with paper, fill with dried beans or rice and bake at 190°C for 10 minutes.
- Remove the paper and beans, bake for a further 10 minutes or until the pastry is lightly browned; then allow to cool.
- Just before serving, pour the filling into the pastry cases, top with blueberries and serve with strawberry sauce and sliced mangoes.
- FILLING: Blend or process all of the ingredients until smooth.
- STRAWBERRY SAUCE: Blend or process all of the ingredients until smooth; then strain.
- NOTES: The pastry cases, filling and sauce can be made a day ahead.
- Storage: Pastry cases, in airtight container. Filling and sauce, covered, in the refrigerator. Freeze: The pastry cases are suitable suitable for freezing.
Nutrition Facts : Calories 593.2, Fat 33.6, SaturatedFat 20.4, Cholesterol 153.3, Sodium 249.1, Carbohydrate 68.7, Fiber 5.2, Sugar 36.6, Protein 8.7
BLUEBERRYTARTS (RAW FOOD)
From Epicurious / Self Magazine Read More http://www.epicurious.com/recipes/food/views/Raw-Blueberry-Tartlets-235281#ixzz1NuziEnfv
Provided by Wendys Kitchen
Categories Dessert
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in a bowl, cover and refrigerate.
- Coat a mixing bowl with cooking spray.
- Pulse almonds in a food processor until they resemble breadcrumbs. Empty into prepared bowl.
- Pulse dates with 1 tsp water in food processor until well chopped (they will be a little clumpy). Mix with almonds to form a paste.
- Divide mixture evenly into 4 golf ballsized rounds.
- Place each ball between 2 pieces of wax paper and press to form a 4-inch crust. Turn up edges if desired. Refrigerate 2 hours.
- Use a spatula to move crusts to serving plates; fill each with 1/2 cup berries and drizzle each with some leftover juices from bowl. Top with julienned orange zest.
Nutrition Facts : Calories 200.8, Fat 12.2, SaturatedFat 0.9, Sodium 80.1, Carbohydrate 21.1, Fiber 4.4, Sugar 13.7, Protein 5.4
RAW BLUEBERRY TARTLETS
Fresh blueberries on top of an almond-date crust. I haven't tried this recipe yet, from Self Magazine, but how can it not be a great summer treat - there's no baking! Although, the portions look awfully skimpy! I might consider this a cookie, not a full dessert.
Provided by KT9791
Categories Low Cholesterol
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in a bowl, cover and refrigerate. Coat a mixing bowl with cooking spray. Pulse almonds in a food processor until they resemble breadcrumbs. Empty into prepared bowl. Pulse dates with 1 tsp water in food processor until well chopped (they will be a little clumpy). Mix with almonds to form a paste.
- Divide mixture evenly into 4 golf ball-sized rounds. Place each ball between 2 pieces of wax paper and press to form a 4-inch crust. Turn up edges if desired. Refrigerate 2 hours. Use a spatula to move crusts to serving plates; fill each with 1/2 cup berries and drizzle each with some leftover juices from bowl. Top with julienned orange zest.
Nutrition Facts : Calories 260.6, Fat 12.5, SaturatedFat 1, Sodium 81, Carbohydrate 36.4, Fiber 6.3, Sugar 27, Protein 6.2
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