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.
MIXED BERRY TARTLETS
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
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
NO-BAKE MIXED BERRY TART
Take advantage of the confluence of berry season with light-and-healthy no-bake-dessert season. This easy, pretty tart is versatile enough to go to a weeknight potluck or a weekend dinner party.
Provided by Jackie Alpers
Categories dessert
Time 9h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dark chocolate graham cracker crust: Break the chocolate into pieces and place in the bowl of a food processor along with the graham cracker crumbs. Blend together until combined. Cut the stick of butter into several pieces and add to the food processor. Blend again until the mixture starts to clump together and has the consistency of wet sand.
- Dump the crumb mixture into a 10-inch round deep tart pan with 2-inch sides and a removable bottom. Press the crumbs into the bottom and towards the sides of the pan using the bottom of a glass. Then press down from the top with your thumb along the lip of the crust and press against the wall of the crust to create a scalloped edge. Gently scrape away the inside of the tart walls with a spoon while still pressing down from the top so that the crust is consistently 1/2-inch to 2/3-inch thick all the way around. Press and smooth the crumbs across the bottom of the pan. Refrigerate the crust for about 1 hour.
- For the strawberry smoothie mousse filling: Sprinkle the gelatin over the coconut milk in a medium microwave-safe bowl and let sit 1 minute. Microwave on high for 40 seconds, then stir until the gelatin is completely dissolved.
- Pulse the strawberries, 1 tablespoon sugar and the coconut gelatin mixture in a food processor or blender until the berries are pureed. Add the cream cheese, Greek yogurt and vanilla extract and continue blending until smooth. Taste and add another tablespoon of sugar if desired, then scrape down the sides and blend again. Pour into the prepared crust and refrigerate for 2 hours.
- For the decorative topping: Gently push the strawberries decoratively into the semi-gelled filling, then press in the blueberries, blackberries and raspberries to make a pretty pattern. Sprinkle the hazelnuts over the surface. Refrigerate until set, 4 to 6 more hours or overnight.
- To unmold the pie, carefully press up from the bottom of the tart pan, then slice with a sharp knife (the crust will be very firm) and serve.
Nutrition Facts : Calories 360, Fat 22 grams, SaturatedFat 12 grams, Cholesterol 35 milligrams, Sodium 220 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 9 grams, Sugar 17 grams
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
BERRY TARTLETS
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
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.
MIXED BERRY TART
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
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
MIXED BERRY TARTLETS RECIPE - (4.3/5)
Provided by á-174535
Number Of Ingredients 11
Steps:
- Let pie crusts stand at room temperature for 15 minutes. Preheat oven to 400 degrees 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.
BERRIES & SWEDISH CREAM TARTLETS
A friend of mine brought a similar tartlet to a party we were both attending. I knew I just had to have the recipe. I modified it and now my family loves them. Since they use mixed fresh berries, they are great anytime of the year.-Maria Gruetzmacher, Stillwater, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, sprinkle gelatin over 1/4 cup heavy cream; let stand for 1 minute. In a small saucepan, heat 1/2 cup sugar and remaining heavy cream over low heat until mixture reaches 160°. Remove from the heat and pour over gelatin mixture, stirring to dissolve. Stir in extracts. Cool slightly; refrigerate for 10 minutes., Stir in sour cream until blended. Cover and refrigerate overnight., In a small bowl, toss berries with remaining sugar. Place 1 tablespoon cream mixture in each tart shell; top with berry mixture.
Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 24mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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