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.
LEMON BERRY TARTLETS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces. Place pastry rounds on the prepared baking sheet. Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place. Brush each pastry round with beaten egg.
- Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
- Cut around the small inner circle of each pastry round and gently push it down. Fill each tartlet with lemon curd and top with a blackberry. Dust with confectioners' sugar.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 32.7 g, Cholesterol 42.3 mg, Fat 17 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 123.2 mg, Sugar 11.9 g
EASY LEMON BERRY TARTLETS
These fruity, flaky tartlets filled with raspberries and topped with lemon-tinged cream cheese are a sweet ending to any weeknight meal. They are elegant yet come together quickly and easily. —Elizabeth Dehart, West Jordan, Utah
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 tartlets.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 51 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 43mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
LEMON BERRY TARTLETS
Provided by Food Network
Number Of Ingredients 6
Steps:
- 1 WHISK sweetened condensed milk, lemon juice and lemon peel until blended and mixture begins to thicken. Fold in whipped topping.
- 2 DIVIDE evenly between the 6 mini pie crusts. Press down in center with a spoon to make a depression about 1-inch deep. Refrigerate for 2 hours or until firm. Make depression again a little bit deeper. Fill each tartlet with a heaping tablespoon of preserves. Serve immediately.
LEMON BERRY TART
I have made this tart so many times, that I can make it in 15 minutes from start to finish, and that includes prep! It is so easy to make and the payoff is amazing. The lemon custard base elevates the berries without overwhelming them, the crust is uber easy, and it can be made the day before. Perfect Summer BBQ dessert!
Provided by ahayek0715
Categories Tarts
Time 28m
Yield 1 Tart, 16 serving(s)
Number Of Ingredients 11
Steps:
- Melt stick of butter in the microwave (20-30 seconds on high).
- Blend together Graham Cracker crumbs, sugar, butter, cinnamon, and cardamon (if using) until it is well incorporated and looks like wet sand.
- Press half the mixture into the sides of a tart pan or pie plate using a measuring cup and your thumb to form the edge. Then press the rest of the mixture into the bottom for the base, and pressing firmly and sealing with the sides.
- Put the crust shell into the refrigerator to set up while you construct the fillings.
- In a medium bowl, beat lemon curd with a whisk until it is broken up and easily spread.
- Fold 1/3 of the Whipped Cream into the lemon curd until well incorporated.
- Fold in the remaining cream mixture until combined, and set aside.
- Spread the Lemon mixture into the prepared crust (doesn't need to be perfect - you're gonna cover it with the berries), and place back in the fridge.
- In a microwave safe bowl, melt Red Currant Jelly (approx 45-60 seconds on high).
- Pour all the berries into the bowl and coat the berries by tossing them with a rubber spatula - taking care not to damage or break up the berries.
- Spread berries over top of the custard mixture, pressing into place.
- Wrap the tart in plastic wrap until ready to serve.
LEMON-BERRY TART
Serve a sweet and simply delicious dessert with a homemade cookie crust, a lemony cream cheese filling and a fresh fruit topper.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 32 g, TransFat 1 g
EASY LEMON BERRY TARTS
Yield 12
Number Of Ingredients 9
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!
Nutrition Facts : Servingsize 1 serving, Calories 1326 kcal, Fat 16 g, SaturatedFat 7 g, Cholesterol 63 mg, Sodium 451 mg, Carbohydrate 259 g, Sugar 205 g, Protein 27 mg
LEMON BERRY TARTLETS (WITH PUFF PASTRY)
This came from another site and looks so pretty and pretty simple. Here's what Chef John had to say: "This recipe is more about the technique for making little puff pastry tart shells. Fill with lemon curd, chocolate mousse, or whipped cream"
Provided by Bonnie G 2
Categories Tarts
Time 28m
Yield 12 Tarts, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Place frozen puff pastry sheet on a work surface dusted with flour.
- Allow to thaw for 2 to 3 minutes.
- Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces.
- Place pastry rounds on the prepared baking sheet.
- Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place.
- Brush each pastry round with beaten egg.
- Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
- Cut around the small inner circle of each pastry round and gently push it down.
- Fill each tartlet with lemon curd and top with a blackberry, or any fresh berry.
- Dust with confectioners' sugar.
Nutrition Facts : Calories 123.6, Fat 8.2, SaturatedFat 2.1, Cholesterol 15.5, Sodium 56.9, Carbohydrate 10.4, Fiber 0.3, Sugar 0.8, Protein 2.1
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