RASPBERRY SUGAR CREAM TARTS
My tarts bring back memories of growing up baking with my mom. They're perfect for holidays at home, as well as for gifts. -Cathy Banks, Encinitas, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, extract and salt. Gradually beat in flour., Shape dough into 3/4-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups. Bake at 350° for 10-12 minutes or until light brown. Cool in pans on wire racks., Spread 1/4 teaspoon spreadable fruit onto the bottom of each crust. In a small bowl, combine the sugar, flour and salt. Whisk in the whipping cream, half-and-half and extract just until blended (mixture will be thin). Spoon 2 teaspoons filling into each crust. Bake 12-14 minutes or until filling just begins to bubble., Cool for 10 minutes before removing from pans; cool completely on wire racks. If desired, top with raspberries. Refrigerate leftovers.
Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 16mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY TART
This classic fruit strip is made simply from luscious fresh raspberries and silky pastry cream inside a crisp shell of puff pastry. The tart shell can be made up to one day in advance; avoid filling it until an hour or two before you are ready to serve it in order to keep the shell as crisp and flaky as possible.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 7
Steps:
- Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a rectangle at least 9 by 18 inches and 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp paring knife, trim edges, and cut out four 1-inch strips, 2 from one of the short ends and 1 from each of the long sides. Set aside. The resulting rectangle should be about 6 by 15 inches. Transfer to a baking sheet.
- Dock, or pierce, the dough all over with a fork. Using a pastry brush, moisten dough with beaten egg, being careful not to let any drip down over the cut edges.
- Lay reserved 1-inch strips on top of the edges of the large rectangle, positioning them to line up exactly with the outside edge; this will be the raised border that will encase the filling. Trim strips to fit, overlapping them at the corners; brush egg wash underneath each of the four overlapping corners to seal them together. Brush tops of strips with egg wash, being careful not to let any drip down the sides. Cover with plastic wrap, and place in refrigerator to chill 1 hour.
- Preheat oven to 400 degrees. Transfer tart shell to oven, and bake until well browned and puffed all over, about 15 minutes. Remove from oven; using a balled-up clean kitchen towel, press down on the center, leaving the borders puffy. Return to oven; bake 5 minutes. Transfer to a wire rack to cool. Press down again, if needed.
- When tart shell is completely cooled, place pastry cream in a medium bowl. In a separate mixing bowl, whip heavy cream until soft peaks form; fold into pastry cream. Using a small offset spatula, spread cream mixture over bottom of tart shell. Arrange raspberries neatly in rows on top of cream mixture to cover bottom of tart. Dust with confectioners' sugar; cut into strips, and serve.
RASPBERRY CREAM TARTS
Delicious dessert ready in 15 minutes! Try this creamy raspberry tart in a new way.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In medium bowl, beat pudding mix and milk with wire whisk until well blended. Stir in 1 cup of the whipped topping. Spoon mixture evenly into tart shells.
- Spoon 2 tablespoons remaining whipped topping in center of each tart. Top with raspberries. Serve immediately, or refrigerate until serving time.
Nutrition Facts : Calories 320, Carbohydrate 51 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Tart, Sodium 540 mg, Sugar 34 g, TransFat 0 g
RASPBERRY CREAM TARTS
Dana Dziedzic of Daggett, Michigan tops a shortbread cookie shell with almond filling and fresh berries to create an appealing dessert that's fit for a special meal.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a small wide-bottom bowl, sprinkle gelatin over 1 tablespoon milk; let stand for 2 minutes. In a small saucepan, combine sugar, flour and salt. Gradually whisk in remaining milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into gelatin mixture. Stir until gelatin is dissolved; return to pan. Gently stir in extract. Cover and cool to room temperature without stirring, about 30 minutes. , For crust, in a small bowl, combine flour, sugar and salt; blend in butter with a wooden spoon until smooth. Press onto the bottom and up the sides of two 4-in. tart pans with removable bottoms coated with cooking spray. , Bake at 375° for 12-15 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into filling mixture. Spoon into tart shells. Cover and chill for at least 1 hour. Top with raspberries.
Nutrition Facts : Calories 605 calories, Fat 36g fat (21g saturated fat), Cholesterol 211mg cholesterol, Sodium 446mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 4g fiber), Protein 9g protein.
FRESH RASPBERRY CREAM TART
Categories Dairy Dessert Bake Raspberry Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For crust:
- Preheat oven to 350°F. Butter 9-inch-diameter tart pan with removable bottom. Whisk flour, cornstarch, baking powder and salt in bowl. Using electric mixer, beat butter, sugar, orange peel, and vanilla in large bowl to blend. Add flour mixture and beat until large clumps form. Gather dough into ball; press over bottom and up sides of prepared tart pan. Freeze crust 15 minutes.
- Bake crust 10 minutes. Remove from oven. Using back of spoon, press sides to raise until even with top edge of pan. Bake until golden brown, about 15 minutes longer. Spread preserves over bottom of crust. Bake 5 minutes. Cool on rack.
- Meanwhile, prepare filling:
- Using electric mixer, beat mascarpone, cream, powdered sugar, orange peel, and both extracts in large bowl until peaks form, about 2 minutes. Spread filling evenly in cooled crust. Chill until firm, at least 2 hours and up to 1 day.
- Arrange raspberries in concentric circles atop filling and serve.
- Italian cream cheese available at Italian markets and many supermarkets.
CREAM SODA AND RASPBERRY CUPCAKES
These happy-looking cupcakes, with swirls of pink in the frosting, are only improved by a generous sprinkling of fun - in the form of popping candy, of course. The cream soda flavoring gives these cupcakes an ice cream shop vibe and can be ordered online, but vanilla will work just as well. Feel free to bake the cupcakes a day ahead and keep them in an airtight container. Top them with the mascarpone cream a couple of hours before you intend to serve them. For maximum effect, be sure to sprinkle on the popping candy only right before serving.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 1h15m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Heat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Line a standard muffin tin with 12 paper liners.
- Use a small, sharp knife to trim the ends of the lemon and then cut away all the skin and pith. Slide your knife between the membranes to release the segments, then roughly chop each segment into 3 or 4 pieces. You need 24 pieces in total. Stuff each of the raspberries with the lemon pieces and set aside.
- Add the butter, sugar and cream-soda extract to the bowl of a stand mixer with the paddle attachment in place. (Alternatively, do this in a large bowl with a hand-held mixer). Mix on medium-high speed for about 3 minutes, or until pale, fluffy and aerated. Scrape down the sides if needed, then turn the speed to medium and add the eggs, one at a time, making sure each is completely incorporated.
- Scrape the bowl. Then, with the speed on medium-low, add the mascarpone, flour, baking powder and salt, and mix to combine. Turn the speed to medium and mix for 15 seconds, or until everything is smooth and evenly combined. Use two spoons to evenly divide the batter among the liners, so they are about two-thirds full. Press two raspberries, hole sides up, into the center of a cupcake so they're submerged halfway in the batter. Repeat with the remaining berries and cupcakes.
- Bake for 30 minutes, or until springy to the touch and a toothpick inserted into the center comes out clean. Leave to cool for 5 minutes, then carefully transfer the cupcakes to a wire rack to cool completely.
- Once the cupcakes are cool, make the toppings: Blitz the raspberries into a smooth purée using a small food processor or blender. (Alternatively, mash them very thoroughly with a fork.) For the frosting, add the mascarpone, cream, sugar and cream-soda extract to the bowl of a stand mixer with the whisk attachment in place. Start the mixer on low, then gradually increase the speed to medium-high and whisk for about 1½ minutes, or until soft to medium peaks form. You don't want it to be runny at all. (Alternatively, do this in a bowl with a hand-held mixer.) Add the blitzed raspberries, stirring just 3 or 4 times and not more so that the frosting is streaky with red bits throughout.
- Fit a piping bag with a star-shaped piping tip (about 1 ¼-inches/30-millimeters wide) if you have one. (Alternatively, snip a hole in a piping bag or resealable plastic bag.) Place the bag tip-side down into a cup and fold the top over the rim to help keep it upright. Use a spatula to transfer the mascarpone cream to the bag and then pipe tall swirls of the cream on top of the cupcakes. Just before serving, sprinkle with the meringue and, if using, the popping candy.
EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY
Here's what you need: chocolate biscuit, butter, double cream, chocolate, raspberry, white chocolate, dark chocolate, icing sugar
Provided by Ellie Holland
Categories Desserts
Yield 12 servings
Number Of Ingredients 8
Steps:
- Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
- Mix in the melted butter.
- Divide the biscuit crumbs in 12 cases of a muffin tin.
- Freeze for 10 minutes, or until solid.
- Prepare the filling by gently heating the double cream over a low-medium heat.
- Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
- Pour the filling into the biscuit bases and garnish with the raspberries.
- Chill in the fridge for 2-3 hours, until set.
- Drizzle over the white and dark chocolate and sieve over the icing sugar.
- Enjoy!
Nutrition Facts : Calories 321 calories, Carbohydrate 25 grams, Fat 24 grams, Fiber 1 gram, Protein 3 grams, Sugar 17 grams
RASPBERRY SOUR CREAM TART
Categories Dessert Bake Raspberry Summer Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Make crust:
- Preheat oven to 375°F. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.
- Make filling and topping:
- Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)
- Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours.
PASTRY CREAM FOR RASPBERRY TART
Use this recipe to make our Raspberry Tart. Be sure to make the pastry cream on the same day you plan to use it; otherwise it has a tendency to become thin and runny.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- Prepare an ice bath, and set aside. In a medium bowl, combine cornstarch, flour, 1/2 cup sugar, and salt; stir to mix. In another medium bowl, whisk eggs until smooth. Add flour mixture to egg mixture, and whisk to combine.
- In a medium saucepan, combine milk and remaining 1/2 cup sugar. Bring mixture to a boil over medium-high heat, stirring until sugar is dissolved. Remove from heat; whisking constantly, slowly pour into egg mixture.
- Transfer mixture to a clean saucepan set over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 3 minutes.
- Transfer mixture to a large heat-proof bowl. Whisk in butter and vanilla; set bowl in ice bath, stirring occasionally, until completely chilled, 10 to 12 minutes. Cover with plastic wrap, pressing it directly on surface of pastry cream to prevent a skin from forming. Place in refrigerator until ready to use.
RASPBERRY CREAM TART
Steps:
- Preheat oven to 425 degrees.
- Line 9-inch straight-sided tart or flan ring with pastry, prick bottom, line with foil and weight with dried beans or pastry weights. Bake for 6 minutes. Remove foil and bake another 4 to 5 minutes, until pastry is parchment color. Remove from oven and lower temperature to 350 degrees.
- Mix raspberries with 2 tablespoons sugar and spread in tart shell.
- Lightly beat eggs and mix with almonds and confectioners' sugar. Add 1 cup of cream and pour over raspberries. Bake about 30 minutes, until lightly brown. Remove from oven and allow to cool at room temperature but do not refrigerate before serving.
- Whip 1 cup cream, sweeten with remaining 2 tablespoons sugar and stir in framboise. Chill until ready to serve. Serve with tart.
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