Berries Swedish Cream Tartlets Recipes

SWEDISH CREAM WITH SUMMER BERRIES

Steps:

• Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
• Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.

SWEDISH CREAM WITH BERRIES DESSERT

Steps:

• In a large saucepan, combine the heavy whipping cream with the sugar. Cook and continuously stir over low heat until a thermometer reads 160 degrees Fahrenheit without boiling.
• Remove from heat and sprinkle the gelatin over the top of the mixture and immediately whisk until the gelatin is dissolved; approximately 2 minutes to be sure.
• Stir in vanilla and almond extract.
• Cool 10 minutes. Stir in the sour cream.
• Divide into 8 dessert cups and refrigerate at least 1 hour.
• Add fresh fruit just before serving or fruit compote.

BERRIES AND CREAM TARTLETS

Steps:

• Preheat oven to 375°F. On a lightly floured surface, roll out dough 1/8 inch thick, 1 disk at a time. Cut out twenty-four 4-inch rounds, and fit dough into two dozen 3-inch tart pans. Trim dough flush with rims. Pierce bottoms of shells all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
• Line tart shells with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 15 minutes. Remove parchment and weights; continue baking until crusts are golden brown all over, about 10 minutes. Let cool completely on a wire rack.
• Fill tart shells halfway with pastry cream and top with berries, arranging in concentric circles. If desired, in a small saucepan over low heat, heat apricot jam until loose, then pass through a fine sieve. Gently brush berries with strained jam. Serve immediately or refrigerate up to 2 hours.

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.