Star Studded Berry Tarts Food
BERRY TARTLETS
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
NANA'S CRESCENTS OR SAND TARTS
Steps:
- Preheat oven to 350 degrees F.
- With an electric mixer or by hand, cream butter and sugar in a large bowl. Add vanilla and then stir in flour and chopped nuts until combined. Roll tablespoon-sized pieces of dough into crescent shapes. Repeat until no dough remains. Arrange on an ungreased baking sheet and bake for 20 to 30 minutes, until cookies are lightly golden.
- While cookies are in the oven, put 2 cups powdered sugar in a large resealable bag. Remove cookies from baking sheet and add them to the bag of powdered sugar. Carefully turn cookies in sugar while they are still hot. Remove cookies from bag and shake lightly to remove excess sugar.
STAR-SPANGLED FRUIT TART
This crispy, creamy dessert is perfect for a Fourth of July celebration! With patriotic colors and a light, fluffy filling, this summery delight will be the hit of your get-together. -Renae Moncur, Burley, Idaho
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack., In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until serving.
Nutrition Facts : Calories 213 calories, Fat 12g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 177mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
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- To prepare the crust combine the flour, pecans, sugar and salt in a food processor. Pulse until the pecans are finely ground. Add the butter pieces and pulse until the mixture resembles a coarse meal. Drizzle the cold water on top and pulse until the dough comes together. Transfer the dough to a large piece of plastic wrap. Press the dough into a large disc shape and cover. Refrigerate until firm, about 1 hour. While the dough is chilling, prepare the pastry cream.
- To make the pastry cream combine the milk, 1/3 cup of the granulated sugar and the vanilla in a medium saucepan. Bring the milk mixture to a simmer over medium heat. Whisk 1/2 cup of the buttermilk, the egg yolks, cornstarch and the remaining 1/3 cup sugar together in a medium mixing bowl. Slowly drizzle (temper) the hot milk mixture into the egg mixture whisking constantly. Return the combined mixture back into the saucepan and heat while whisking constantly until it is thick and bubbly. Remove from the heat and add the last remaining 3 tablespoons buttermilk. Pour the cream into a clean bowl and lay plastic wrap on the surface. Refrigerate about 45 minutes. While the pastry cream cools, prepare the tart crusts.
- Lightly flour a large sheet of parchment paper. Roll out the dough on the parchment to about a 10-by-14 inch rectangle. Trim into an 8-by-12 inch rectangle, reserving the scraps. Cut the rectangle into eight 3-by-4 inch rectangles. Separate the pieces slightly on the parchment and use your fingers to crimp the edges. Slide the parchment paper onto a baking sheet. Refrigerate until firm, about 20 minutes. Lightly flour a small piece of parchment paper. Gather the dough scraps and roll out to the same thickness as the tarts, about 1/4 inch, on the parchment. Cut and crimp another 2 or 3 tarts into 3-by-4 inch rectangles plus enough stars to top each one. You should end up with about 10 tarts and 10 stars. Transfer the parchment to another baking sheet and refrigerate until firm, about 20 minutes.
- If you still have a small amount of left over dough, roll into cookie size balls and flatten to the same thickness as the crusts. Bake along with the crust for a nice lightly sweet cookie.
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