Berry Delicious Tart Recipes

THE QUICKEST BERRY TART

Steps:

• You can make the pastry by hand, or in a food processor. If making it by hand, sieve the flour and icing sugar into a large mixing bowl from a height.
• Chop the butter into small cubes, then gently work the it into the flour and sugar with your fingers until the mixture resembles breadcrumbs.
• Beat the egg and add to the mix with the milk and gently work it together using your hands until you have a ball. Don't work the pastry too much or it will become elastic and chewy, not crumbly and short.
• Sprinkle some flour over the dough and a clean work surface, and pat the ball into a thick flat round. Sprinkle over a little more flour, then wrap the pastry in clingfilm and pop it into the fridge to rest for 30 minutes.
• Lightly oil the inside of a 25cm non-stick loose-bottomed tart tin.
• Dust a clean surface and a rolling pin with flour, then carefully roll out the pastry, turning it every so often, until you've got a circle about 0.5cm thick.
• Roll the pastry over the rolling pin, then unroll it into the tin, making sure you push it into all the sides.
• Trim off any extra pastry, and use it to patch any holes, then prick the base of the case all over with a fork, cover with clingfilm, and pop it into the freezer for 30 minutes.
• Preheat the oven to 180ºC/350ºF/gas 4.
• Line the pastry case with a large piece of greaseproof paper, pushing it right into the sides.
• Fill the pastry case right up to the top with uncooked rice, and bake blind for 10 minutes in the preheated oven. Take the case out, carefully remove the rice (save it for baking blind another time) and greaseproof paper, and return the case to the oven to cook for a further 10 minutes, until it's firm and almost biscuit-like. Leave to cool completely.
• Finely grate most of the orange zest into a bowl and whisk with 2 tablespoons of vanilla sugar and the cream until you get a silky mixture that forms soft peaks.
• Put half the berries into another bowl and use a fork to mash them up with the remaining tablespoon of vanilla sugar. Break up the meringue nests into rough pieces.
• Gently fold the mushed-up berries, and the meringue pieces, into the cream.
• Tip the cream mixture into the cooled tart case and gently shake it to help spread it out to the edges. Use a spatula or the back of a spoon to spread it out evenly, then sprinkle the remaining berries all over the top.
• Finely grate over the remaining orange zest and serve right away, with a dusting of icing sugar.

BERRY DELICIOUS TART

Steps:

• In a small bowl, combine flour and 1/3 cup sugar; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan., Place pan on a baking sheet. Bake at 375° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack., Spread jam over crust. In a small bowl, beat cream cheese and remaining sugar until smooth. Add egg and vanilla; beat on low speed just until combined. Pour over jam; sprinkle with berries., In a small bowl, combine the brown sugar, oats and flour; cut in butter until crumbly. Sprinkle over filling., Bake for 30-35 minutes or until bubbly and golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 30 minutes longer. Serve warm or cold.

STAR-STUDDED BERRY TARTS

Steps:

• Make the crusts: Pulse the flour, pecans, granulated sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough comes together. Turn out onto a piece of plastic wrap and form into a disk; wrap and refrigerate until firm, about 1 hour.
• Lightly flour a large sheet of parchment paper. Roll out the dough on the parchment into a 9-by-13-inch rectangle. Trim into an 8-by-12-inch rectangle (reserve the scraps). Cut into eight 3-by-4-inch rectangles. Separate the pieces slightly on the parchment, then use your fingers to crimp the edges. Slide the parchment onto a baking sheet. Roll out the scraps until 1/4 inch thick. Cut out 8 stars using a small floured star-shaped cookie cutter; arrange on the baking sheet around the crusts. Refrigerate until firm, about 20 minutes.
• Preheat the oven to 375 degrees F. Poke holes in the crusts with a fork. Brush the stars and the edges of the crusts with the beaten egg. Bake until golden brown, about 25 minutes; remove to a rack to cool completely.
• Make the pastry cream: Combine the milk, 1/3 cup granulated sugar and the vanilla in a saucepan and bring to a simmer over medium heat. Whisk 1/2 cup buttermilk, the egg yolks, cornstarch and the remaining 1/3 cup sugar in a bowl. Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking, until thick and bubbling, about 3 minutes. Transfer to a bowl; stir in the remaining 3 tablespoons buttermilk. Lay plastic wrap on the surface and refrigerate 45 minutes.
• Carefully transfer the crusts to a platter. Spread the pastry cream on the crusts, then top with the berries. Top each tart with a star. Dust with confectioners' sugar.

BERRY TART WITH NO ADDED SUGAR

Steps:

• Whisk flour, cinnamon, and salt together in a large bowl. Cut butter into the flour mixture using a fork or a pastry blender until it resembles coarse meal or small peas. Sprinkle water over the flour mixture, 1 tablespoon at a time, and use a fork to pull the mixture together until a dough is formed.
• Turn dough onto a lightly floured surface and work quickly to mold it into a large ball. Press into a 5-inch disc and wrap in plastic wrap. Refrigerate until cold, at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Roll cold dough onto a lightly floured surface into a large 14-inch circle with a thickness of 1/4 inch. Gently fold dough in half and transfer to a 10-inch tart pan. Unfold dough, press into the bottom and sides of the pan, and trim any extra dough to fit neatly. Prick dough with the tines of a fork and lay a sheet of parchment paper over top. Place pie weights or dried beans on top of the parchment paper.
• Bake in the preheated oven for 20 minutes. Remove pie weights or beans and parchment paper, and bake until golden, 5 to 10 minutes longer. Remove from the oven and let cool.
• Meanwhile, combine mascarpone cheese, cream, creme fraiche, and pudding mix for filling in a medium bowl. Beat with a whisk attachment until still peaks form. Fill cooled tart shell with filling, smoothing the top with a rubber spatula. Place berries in a decorative arrangement on top of filling. Refrigerate until ready to serve.

MIXED BERRY TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch tart pan with cooking spray.
• Combine flour, butter, confectioners' sugar, and salt in the bowl of a food processor; pulse until a soft dough forms. Press dough into the bottom of the prepared pan; prick with a fork.
• Bake in the preheated oven until edge of crust is golden, 15 to 20 minutes. Remove from the oven and cool; do not turn oven off.
• Place cream cheese in a large bowl; beat with an electric mixer until smooth, 2 to 3 minutes. Add sugar; mix until combined, 1 to 2 minutes. Add eggs; blend for 1 to 2 minutes. Add lemon zest and juice; mix until incorporated. Pour mixture into cooled tart shell.
• Bake in the preheated oven until filling has set, about 25 minutes. Chill thoroughly, at least 1 hour. Top with berries and garnish with mint.

BERRY TART

Steps:

• In a medium bowl, mix the flour, sugar, and salt together. Using a fork or a pastry blender, cut the cold butter into the flour mixture and continue to cut it in until it begins to resemble breadcrumbs.
• Add in the egg yolk and mix as best you can with a fork before adding 2 tbsp of the chilled water. Knead the dough together gently, adding more water if necessary to bring the dough together in a ball.
• Wrap the dough in plastic wrap and allow to chill in the fridge for 30 minutes and preheat the oven to 375° while it chills.
• Once chilled, roll the dough out into a 1/8 inch thick circle. If the dough is cracking as you roll, give it a few minutes to warm up slightly before trying again. To transfer it to the tart pan, roll the pastry up on your rolling pin and unroll it over the tart pan.
• Press the bottom and sides into the pan. Trim the excess dough by rolling the rolling pin over the top of the tart pan. Prick the bottom of the pan a few times with a fork and lay a good-sized piece of parchment in the center of the crust. Add pie weights, uncooked beans, or uncooked rice to the center to weigh down the parchment.
• Bake for 15 minutes, remove the parchment and weights from the crust and then bake for an additional 10 minutes, or until the edges are golden brown. Let cool completely.
• Use the blunt side of a paring knife to remove the seeds from the vanilla pod.
• Add the milk and vanilla beans to a medium saucepan. Heat over medium heat until the edges of the milk begin to bubble, but not boil.
• While the milk heats, whisk together the sugar, salt, cornstarch, and egg yolks in a medium sized bowl. As soon as the milk starts simmering, remove it from the heat and slowly pour it into the egg yolk mixture while whisking constantly.
• Add the mixture back into the saucepan and return to medium heat. Whisk constantly for 1-2 minutes until it starts to thicken. Lower the heat to low and continue to whisk for 3-4 minutes as the mixture continues to thicken and starts to bubble.
• Remove from the heat and whisk in the butter until it is completely absorbed. Pour the custard into the cooled crust. Immediately cover the hot custard with plastic wrap, being sure the plastic wrap touches the entire surface to prevent a skin from forming.
• Place in the fridge and cool for 4 hours, or overnight.
• Top with fresh berries as desired being sure to cover the whole top of the custard. In a small bowl mix 2 tablespoons of apricot jam mix with 1 teaspoon of water and heat in the microwave for 10 seconds. Mix again before using a pastry brush to brush the glaze across the top of the berries.
• Serve Immediately.

EASY LEMON BERRY TARTS

Steps:

• Preheat Oven to 375 Degrees.
• Place wonton wrappers in nonstick muffin tin, and lightly brush with butter.
• Bake for 7 minutes or until wrappers begin to turn golden brown on the edges.
• Whisk together sweetened condensed milk, whipped cream, and lemon filling.
• Once wonton wrappers have cooled, pipe filling into wonton wrappers, and top with your favorite berries.
• Dust with powdered sugar and serve!