4 INGREDIENT BERRY TARTS
4 ingredient berry tarts. Super easy to make and extra yummy!
Provided by Kylie
Categories Desserts
Time 17m
Number Of Ingredients 4
Steps:
- Preheat oven to 220 degrees.
- Allow the pastry to thaw.
- Cut the pastry sheet into 4 squares and fold a 1cm border around the edges of each square.
- Place on a lined oven tray.
- Mix the ricotta and vanilla together and smear over each pastry square within the border.
- Top with the berries and bake at 220 degrees for 12 minutes or until the edges are golden.
Nutrition Facts : ServingSize 1 square, Calories 447 kcal, Carbohydrate 42.2 g, Protein 8.3 g, Fat 27.7 g, SaturatedFat 5.9 g, Cholesterol 15.8 mg, Sodium 181.7 mg, Fiber 2.1 g, Sugar 12.3 g, UnsaturatedFat 20.3 g
BERRY TART WITH NO ADDED SUGAR
My dad has to watch his sugar intake so for Father's Day I created a dessert that he could eat! Better than any store bought dessert with no added sugar.
Provided by SHORN
Categories Fruit Tarts
Time 1h25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 24.3 g, Cholesterol 96.1 mg, Fat 33.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 19.5 g, Sodium 148.8 mg, Sugar 5.7 g
FRUITY BERRY TARTS WITH VANILLA CASHEW CREAM
This naturally gluten-free, grain-free, dairy-free, vegan dessert (which is also free of refined sugar) is a total crowd pleaser.
Provided by Lorraine Pascale
Categories HarperCollins Dessert Tart Vegan Vegetarian Wheat/Gluten-Free Berry Blueberry Raspberry Blackberry Cashew Date No-Cook Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4
Number Of Ingredients 14
Steps:
- Grease four (5-inch) individual, loose-bottomed, fluted or straight-sided tart tins and set aside on a tray.
- Place the dates and pecans for the crust in a food processor or mini blender and blitz until they start to clump together. Divide this mixture equally among the tins. Press the mixture onto the base and up the sides of each one, making sure it is of even thickness. Place in the fridge to set for 30 minutes while you get on with the rest of the recipe.
- Place the soaked and drained cashews, the dates and vanilla seeds in a food processor or mini blender along with 1/2 cup of cold water. Blend until as smooth as possible to give a creamy mixture.
- Once the tart bases have set and are feeling firm, remove them from the fridge and divide the cashew cream among them. Spread it out evenly with the back of the spoon. Top with the berries and then scatter over the mint or basil to serve.
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.
MUDBERRY TART (NO BAKE)
WARNING: This is not your typical mud! This tart is made with a special type of mud: delicious Nutella combined with everything light and fluffy for the ideal summertime treat. This creamy filling is topped with a colorful ensemble of fruit - kiwi, strawberry, blackberry, and blueberry - that is sure to wow your guests. And you'll love how simple it is to make! The hardest part is the wait: allow 5-6 hours chill time.
Provided by Cookie Lane
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cream together Nutella, cream cheese, and powdered sugar until smooth.
- Blend in vanilla and sweetened condensed milk.
- Gently fold in marshmallow creme and creme fraiche.
- Pour filling evenly over baked tart crust. Cover with plastic wrap and refrigerate for 5-6 hours.
- Arrange fruit on tart. Try overlapping bits of fruit for added effect. :).
Nutrition Facts : Calories 326.3, Fat 18.7, SaturatedFat 9.5, Cholesterol 34.4, Sodium 196.1, Carbohydrate 36, Fiber 3.3, Sugar 22.1, Protein 4.9
BERRY TART WITH NO ADDED SUGAR
My dad has to watch his sugar intake so for Father's Day I created a dessert that he could eat! Better than any store bought dessert with no added sugar.
Provided by SHORN
Categories Fruit Tarts
Time 1h25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 24.3 g, Cholesterol 96.1 mg, Fat 33.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 19.5 g, Sodium 148.8 mg, Sugar 5.7 g
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