Red Berry Tart With Lemon Cream Filling Food

NO BAKE FRUIT TART

Steps:

• To prepare the Graham Cracker Crust: Mix the graham cracker crumbs together with the butter and the sugar until they are moist. Press into the bottom and up the sides of a tart pan. Place in the fridge for at least one hour.
• To prepare the filling: In your stand mixer with the whisk attachment beat whipped cream and vanilla until stiff peaks form. Set aside.
• With your mixer and the paddle attachment, cream together cream cheese, powdered sugar, lemon zest and lemon juice until smooth.
• Gently fold in whipped cream into cream cheese mixture, taking care not to mix it too much and "deflate" the whipped cream.
• To assemble the tart: Spread the filling into the graham cracker crust. Top with fresh berries. Chill for an hour before slicing and serving.

BERRY TARTLETS

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

RED BERRY TART WITH LEMON CREAM FILLING

Steps:

• Sift the flour, corbstarch and confectioner's sugar together, then rub in the butter until the mixture resembles bread crumbs.
• Beat the vanilla into the egg yolks, then mix into the crumbs to make a firm dough, adding cold water if necessary.
• Roll out the pastry and line a 9-inch round tart pan, pressing the dough up the side after trimming. the shell of the tart with a fork and let it rest in the fridge for 30 minutes.
• Preheat the oven to 400°F Line the shell with waxed paper, and baking beans. Place pan on a baking sheet and bake for 20 minutes, removing beans and paper for the last 5 minutes. When cooked, cool and remove the pastry shell from the tart pan.
• Cream the cheese, lemon curd and lemon rind and juice, adding confectioner's sugar to sweeten, if desired. Spread the mixture into the tart shell.
• Top the tart with the fruits. Gently warm the red currant jelly and trickle it over the fruits just before serving.

ELEGANT FRESH BERRY TART

Steps:

• Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add orange zest and extracts; gradually add flour until mixture forms a ball. Press into a greased 9-in. fluted tart pan with a removable bottom. Bake until golden brown, 10-12 minutes. Cool on a wire rack., For filling, beat cream cheese, sugar and lemon juice until smooth; spread over crust. Cover and refrigerate until set, about 30 minutes., Meanwhile, for syrup, bring water, sugar, preserves and lemon juice to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool., Combine strawberries, raspberries, blueberries and kiwi; toss with syrup to glaze. Arrange fruit as desired over filling. Cover and refrigerate at least 1 hour before serving.

EASY LEMON BERRY TARTLETS

Steps:

• In a small bowl, combine the thawed raspberries and confectioners' sugar; mash with a fork. Spoon into tart shells., In another small bowl, combine cream cheese and lemon curd. Pipe or spoon over filling. Top with fresh raspberries if desired.

LEMON-BERRY TART

Steps:

• Heat oven to 400°F. In small bowl, mix all crust ingredients until dough forms. Press dough firmly and evenly against bottom and side of ungreased 9x1-inch tart pan, using floured fingers.
• Bake 13 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
• In small bowl, beat lemon curd and cream cheese with electric mixer on medium speed until smooth. Spread over crust. Refrigerate at least 1 hour until slightly firm. Just before serving, arrange berries on lemon mixture.