Healthy Fresh Fruit And Cream Tart Recipes

FRESH FRUIT AND CREAM TARTS

Steps:

• Preheat oven to 450 degrees F. Prepare Rich Tart Pastry; divide dough into 8 portions. On a floured surface, use your hands to slightly flatten 1 portion. Roll dough from center to edges into a circle about 5 inches in diameter. Line a 4-inch tart pan with a removable bottom with pastry. Press pastry into fluted sides of tart pan; trim edges. Prick bottom and sides of pastry. Repeat with remaining 7 portions of pastry. Line pastry shells with a double thickness of foil. Place on a large baking sheet. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until pastry shells are golden. Transfer to a wire rack and let cool.
• Meanwhile, prepare and chill Pastry Cream. To serve, divide the chilled Pastry Cream among the pastry shells. Arrange fresh fruit on top of each tart.* Remove sides of tart pans. Makes 8 slices. Rich Tart Pastry
• In a medium bowl, stir together flour and sugar. Using a pastry blender, cut in cold butter until pieces are pea size. In a small bowl stir together egg yolks and ice water. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead the pastry just until a ball forms. Cover pastry with plastic wrap and chill for 30 to 60 minutes or until pastry is easy to handle. Pastry Cream
• In a heavy medium saucepan stir together sugar, cornstarch, and salt. Gradually stir in half-and-half or light cream. If desired, add vanilla bean. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Gradually stir half of the hot mixture into beaten egg yolks. Return all of the egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Remove from heat. Remove vanilla bean. Strain into a bowl. If not using vanilla bean, stir in vanilla. Place bowl of pastry cream in a bowl of ice water; chill for 5 minutes, stirring occasionally. Cover surface with plastic wrap. Chill 4 hours or until cold; do not stir. Makes 2 cups.

HEALTHY FRESH FRUIT AND CREAM TART RECIPE

Steps:

• Preheat oven to 375°F. In a medium bowl, combine crushed pretzels, graham crackers, and melted butter. Toss to combine butter. Stir in egg white. Press crumb mixture evenly into the bottom and up the sides of a 9-inch fluted round or square tart pan with a removable bottom. Bake 10 minutes or until firm. Cool on a wire rack. In a 2-quart heavy saucepan, stir together cornstarch, sugar, and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually stir half of the hot mixture into beaten egg yolks. Return all of the egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Remove from heat. Stir in vanilla. Pour into bowl. Cover surface with plastic wrap. Chill 1 to 4 hours before serving. To serve, spoon custard into baked tart shell; top with desired Fruit Toppers.

HEALTHY FRESH FRUIT TART

Steps:

• Note: To make the yogurt cheese, spoon about 4 cups nonfat yogurt into a sieve lined with a triple thickness of cheesecloth.
• Place over a bowl, cover, and refrigerate for 4 hours, or until very thick.
• In a food processor, puree the cottage cheese, honey and vanilla for about 3 minutes, or until smooth.
• Transfer to a medium bowl.
• Fold in the yogurt cheese.
• Cover and refrigerate.
• To keep the dough from drying as you work, unroll it onto a counter and cover with a barely damp towel.
• Drape 1 sheet of the phyllo dough aacross a 9 or 10 inch pie plate.
• Press it into the plate; fold the edges roughly toward the center, crumpling them slightly to fit.
• Coat the top with no-stick spray.
• Repeat with the remaining 3 sheets, spraying each.
• Bake at 375*F.
• for 5 to 7 minutes, or until golden brown.
• Let cool.
• Carefully fill the crust with the yogurt mixture, smoothing the surface with a rubber spatula.
• Arrange the star fruit, mangoes and papaya on the surface.
• Melt the preserves in a smanll saucepan.
• Brush over the fruits to glaze them.
• Enjoy!

FRESH FRUIT TART WITH MASCARPONE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
• Blend flour, butter, and sugar together in a bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
• While crusts are cooling, beat cream cheese, mascarpone cheese, sugar, vanilla extract, nutmeg, and cinnamon together in a bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts. Arrange strawberries, blackberries, and kiwis on tart in desired design.
• Mix sugar and cornstarch together in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
• Glaze the entire top of each tart gently using a pastry brush.

VANILLA CREAM FRUIT TART

Steps:

• Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool., Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool., Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.