Berry Tartlets Recipes

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MIXED BERRY TARTLETS



Mixed Berry Tartlets image

Dessert time is any time when you are serving this luscious mixed berry tartlet enhanced with a light and fluffy lemon curd and whipped cream topping.

Provided by BHG Test Kitchen

Time 50m

Number Of Ingredients 11

1 15 ounce rolled refrigerated unbaked pie crusts (2)
Nonstick cooking spray
2 tablespoon sugar
1 tablespoon cornstarch
1 12 ounce package frozen mixed berries
1 tablespoon lemon juice
0.333 cup whipping cream
0.25 cup purchased lemon curd
1 teaspoon sugar
0.25 teaspoon vanilla
Mint sprigs (optional)

Steps:

  • Let pie crusts stand at room temperature for 15 minutes. Preheat oven to 400°F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. For pastry shells, unroll pie crusts. Use a 3-1/2-to 4-inch round cutter to cut 6 rounds from each crust. Press rounds into prepared muffin cups, pleating to fit.
  • For tartlet filling, in a medium bowl combine the 2 tablespoons sugar and the cornstarch; stir in berries and lemon juice. Spoon berry mixture into pastry shells. Bake for 20 minutes or until pastry is golden. Cool in muffin cups on a wire rack for 5 minutes. Carefully remove tartlets from muffin cups; cool completely on wire rack.
  • In a medium mixing bowl combine whipping cream, lemon curd, 1 teaspoon sugar, and vanilla; beat with wire whisk or with electric mixer on medium speed until cream mixture mounds and is fluffy. Spoon on tarts. Garnish each tart with a mint sprig. Makes 12 servings.

Nutrition Facts : Calories 229 kcal, Carbohydrate 29 g, Cholesterol 17 mg, Protein 1 g, SaturatedFat 5 g, Sodium 152 mg, Sugar 7 g, Fat 12 g, UnsaturatedFat 1 g

BERRY TARTLETS



Berry Tartlets image

Each of these tartlets is a miniature still life featuring a smattering of sun-ripened berries. These sweet treats are sure to be a hit.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes sixteen 2 1/2-inch tartlets

Number Of Ingredients 5

Pate Sucree for Tarts
All-purpose flour, for dusting
Orange-Vanilla Pastry Cream
1 1/4 cups mixed berries, such as red and golden raspberries, blueberries, blackberries, red and white currants, gooseberries, and wineberries, picked over
Blueberry leaves, for garnish (optional)

Steps:

  • Divide dough in half. On a lightly floured surface, roll out 1 piece to 1/8 inch thick. (Keep remaining dough refrigerated.) Using a 3-inch round cookie cutter, cut out 8 rounds. Gently press into eight 2 1/2-inch round tart pans. Trim dough flush with top edge of pans. Refrigerate until cold, about 30 minutes.
  • Preheat oven to 375 degrees. Line tart shells with parchment, and fill with pie weights or dried beans. Bake until edges are golden, 12 to 14 minutes. Remove parchment and weights; continue baking until surfaces are golden, about 10 minutes. Let cool on a wire rack. Repeat process with remaining dough.
  • Remove tart shells from pans; spoon 2 teaspoons pastry cream into each. Top with berries. Refrigerate until ready to serve. Top with berry leaves, if desired.

BERRY TARTLETS



Berry Tartlets image

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

Pastry for double-crust pie (9 inches)
2 tablespoons sugar
1 tablespoon cornstarch
1 package (12 ounces) frozen unsweetened mixed berries, thawed
1 tablespoon lemon juice
TOPPING:
1/3 cup heavy whipping cream
1/4 cup lemon curd
1 teaspoon sugar
1/4 teaspoon vanilla extract
Fresh berries, optional

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



Lemon Berry Tartlets image

Provided by Food Network

Number Of Ingredients 6

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/4 cup lemon juice
2 teaspoons grated lemon peel
1 cup frozen creamy whipped topping, thawed
6 mini graham cracker pie crusts
1/2 cup Smucker's Orchard's Finest Northwoods Blueberry Preserves

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.

BERRY RICOTTA TARTLETS



Berry Ricotta Tartlets image

Provided by Giada De Laurentiis

Time 1h46m

Yield 15 to 18 tartlets

Number Of Ingredients 16

1 cup all-purpose flour, plus extra, for dusting
1/2 cup almond flour
1/4 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1 tablespoon honey
1 teaspoon pure vanilla extract
4 medium strawberries, chopped into 1/4 to 1/2-inch pieces to yield 1/2 cup
1/2 cup blackberries or raspberries, halved
1/2 cup blueberries
1 tablespoon lemon juice
1 tablespoon powdered sugar
1 1/2 cups whole milk ricotta
1/4 cup powdered sugar
2 teaspoons lemon zest
Special equipment: a 2 1/2-inch round cookie cutter

Steps:

  • For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the honey and vanilla. With the machine running, gradually add the dry ingredients and blend until incorporated. Transfer the mixture to a work surface and knead into a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner. Set aside.
  • On a lightly floured work surface, roll the dough into a 12-inch diameter circle, about 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut out circles of the dough and arrange on the prepared baking sheet. Gather any scraps of dough and gently knead together. Roll out until 1/4-inch thick. Cut out additional circles of dough and place on the baking sheet (there should be a total of 15 to 18 circles). Bake until slightly golden around the edges, 10 to 12 minutes. Cool on the baking sheet for 15 minutes.
  • For the berries: In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar. Let the mixture stand for 30 minutes.
  • For the ricotta topping: In a medium bowl, mix together the cheese, powdered sugar, and lemon zest.
  • To assemble the tartlets: Spoon 1 1/2 tablespoons of the ricotta topping in the center of each crust. Using a small spoon, make a shallow well in the ricotta topping and fill with a little of the berry mixture. Arrange on a platter and serve.

WW 1 POINT - QUICK BERRY TARTLETS



Ww 1 Point - Quick Berry Tartlets image

Make and share this Ww 1 Point - Quick Berry Tartlets recipe from Food.com.

Provided by mariposa13

Categories     Tarts

Time 40m

Yield 24 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1 tablespoon cornstarch
2 tablespoons sugar
1 pinch salt
4 tablespoons low-fat cream cheese (Neufchatel)
2 tablespoons unsalted butter, diced
1 teaspoon unsalted butter, diced
2 tablespoons nonfat milk
1 egg yolk, lightly beaten
2 (4 ounce) prepared fat-free vanilla pudding, snack cups
1 1/2 cups berries (any combination)
2 -3 teaspoons confectioners' sugar

Steps:

  • To prepare shells, preheat oven to 350°F Spray 24 nonstick mini-muffin cups with cooking spray.
  • Pulse the flour, cornstarch, sugar, and salt in a food processor. Add cream cheese, butter, and milk. Pulse until mixture forms into fine, damp crumbs. Press into a ball and knead gently a few times.
  • Divide the dough into 4 pieces; then divide each one into 6 tablespoon size pieces. Gently press each piece into the bottom and up the sides of the prepared muffin cups. Make a few holes in the bottom of each cup with a fork. Lightly brush the inside of each cup with the egg yolk. Bake until golden along the edges (about 20 min). Cool completely.
  • To assemble, spread 1 tsp pudding into each cooked shell. Top with berries. Just before serving, sift a light dusting of confectioners sugar over the tartlets.
  • 1 Point per serving (1 tartlet).

Nutrition Facts : Calories 43.5, Fat 1.9, SaturatedFat 1.1, Cholesterol 11.7, Sodium 15.5, Carbohydrate 5.7, Fiber 0.1, Sugar 1.4, Protein 0.9

MIXED BERRY TART



Mixed Berry Tart image

This berry tart is light and fresh! Refrigerate any leftovers.

Provided by janet

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h

Yield 8

Number Of Ingredients 11

cooking spray
1 ½ cups all-purpose flour
¾ cup unsalted butter, at room temperature
⅓ cup confectioners' sugar
¼ teaspoon salt
5 ounces cream cheese, at room temperature
½ cup white sugar
2 large eggs, at room temperature
2 lemons, zested and juiced
2 cups fresh mixed berries
4 sprigs fresh mint, or to taste

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.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 39.2 g, Cholesterol 111.7 mg, Fat 25.1 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 15.3 g, Sodium 145.9 mg, Sugar 19.7 g

LEMON BERRY TARTLETS



Lemon Berry Tartlets image

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 Chef John

Categories     Desserts     Pies     Tarts

Time 28m

Yield 6

Number Of Ingredients 6

1 sheet frozen puff pastry
1 tablespoon all-purpose flour for dusting
1 egg, beaten
⅓ cup lemon curd
12 fresh blackberries
1 tablespoon confectioners' sugar for dusting

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



Easy Lemon Berry Tartlets image

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

2/3 cup frozen unsweetened raspberries, thawed and drained
1 teaspoon confectioners' sugar
1 package (1.9 ounces) frozen miniature phyllo tart shells
4 ounces reduced-fat cream cheese
2 tablespoons lemon curd
Fresh raspberries, optional

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

BERRIES AND CREAM TARTLETS



Berries and Cream Tartlets image

Perfect for a party, these individual berry desserts are easy to customize.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h35m

Yield Makes thirty-two 2 1/2-inch tartlets or twenty-five 3-inch tartlets

Number Of Ingredients 14

2 sticks cold unsalted butter, cut into small pieces
1/2 cup sugar
2 cups all-purpose flour, plus more for surface
Salt
1 1/2 cups whole milk
1 cup heavy cream
6 large egg yolks
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
Salt
1/2 teaspoon pure vanilla extract
4 cups mixed fresh berries, such as blackberries, blueberries, currants, and strawberries
1/2 cup apricot jam, warmed and strained (optional)

Steps:

  • Make the crusts: Beat butter and sugar with a mixer on low speed until just combined. Add flour and 1/8 teaspoon salt; beat on low speed until dough comes together, 3 to 5 minutes. Press dough into a disk, and wrap in plastic. Refrigerate for 20 minutes.
  • Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out thirty-two 3-inch rounds or twenty-five 3 1/2-inch rounds, and fit each into a 2 1/2- or 3-inch tart pan. Trim excess dough flush with edges of pans using a knife. Refrigerate until firm, at least 1 hour or overnight. Bake, pressing down dough if puffing, until pale gold, about 25 minutes. Let cool completely.
  • Make the filling: Heat milk and 1/2 cup cream in a medium saucepan over medium-high heat until almost boiling. Whisk together yolks, sugar, cornstarch, flour, and a pinch of salt. Slowly pour some of the warm milk mixture into yolk mixture, and whisk to combine. Pour yolk mixture into saucepan with remaining milk mixture. Bring to a boil, whisking constantly, and cook for 1 minute, continuing to whisk.
  • Strain mixture through a fine sieve, and whisk in vanilla. Place plastic wrap directly on surface of pastry cream, and refrigerate at least 1 hour or overnight. When ready to use, whip remaining 1/2 cup heavy cream until soft peaks form. Fold into pastry cream.
  • Assemble the tarts: Fill each tart shell halfway with pastry cream. Top with berries; gently brush with jam.

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From eatsmarter.com


BERRY CREAM TART | KING ARTHUR BAKING
To make the filling: In a medium heatproof bowl, whisk together the sugar, flour, cornstarch, and salt. Add the egg, whisking until the mixture is smooth. In a small (1 1/2-quart) saucepan, bring the milk to a boil. Add the hot milk to the egg mixture gradually, whisking continually to make everything smooth. Pour the hot milk/egg mixture back ...
From kingarthurbaking.com


BERRY TARTLETS RECIPE -SUNSET MAGAZINE
1 cup quartered strawberries. 1 cup halved blackberries. 1 cup blueberries. Directions. Step 1. 1. Make dough: Combine flours, cinnamon, sugar, and salt in bowl of a standing mixer. Add butter. Using the paddle attachment, mix on low speed until …
From sunset.com


MARY BERRY QUICHE RECIPES - CREATE THE MOST AMAZING DISHES
Mary Berry's Leek and Stilton Quiche recipe. great thehappyfoodie.co.uk. 1. Preheat the oven to 200C/180C fan/Gas 6 and grease the tin with butter. 2. To make the pastry, measure the flour and butter into a food processor and whizz until the mixture resembles breadcrumbs.
From recipeshappy.com


SUMMER BERRY TART RECIPE - SIMPLY RECIPES
2022-03-02 Pre-bake the crust: Preheat oven to 375°F. Line the frozen tart crust with aluminum foil, with enough extra foil off the two of the sides to use for lifting. Fill with pie weights—dry beans, ceramic or stainless pie weights. Place a shallow baking pan on the bottom rung of the oven to catch drippings.
From simplyrecipes.com


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