Phyllo Berry Sabayon Tart Recipes

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BERRY SABAYON GRATINEE



Berry Sabayon Gratinee image

Provided by Food Network

Categories     dessert

Time 32m

Yield 6 servings

Number Of Ingredients 7

8 egg yolks
3/4 cup sugar
1 vanilla bean
1 cup Moscato d'Asti or other sparkling wine
Pinch salt
3 1/2 cups fresh raspberries, blueberries, blackberries, or sliced strawberries
Powdered sugar

Steps:

  • In a large glass bowl, whisk together the egg yolks and sugar. Split the vanilla bean in half lengthwise and scrape the seeds with the back side of a pairing knife. Add vanilla bean seeds to the egg yolk mixture and whisk to combine. Add wine, a little at a time, and whisk to combine. Add a pinch of salt and whisk again.
  • Set bowl over a pan of simmering water and whisk vigorously and constantly until the sauce is thick and fluffy, about 10 minutes.
  • Preheat the broiler.
  • Place 1/2 cup berries in the bottom of 6 shallow individual gratin dishes or ovenproof bowls. Spoon an even amount of the sabayon over each dish. Sprinkle the remaining berries evenly over the dishes. Place the dishes on a sheet pan and place on the top shelf of the oven under the broiler. Broil until the sabayon is golden brown, about 1 to 2 minutes. Sprinkle with powdered sugar and serve immediately.

PHYLLO TARTS WITH RICOTTA AND RASPBERRIES



Phyllo Tarts with Ricotta and Raspberries image

For the best texture in these flaky tarts, use low-fat ricotta rather than skim!

Provided by Violet

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Yield 6

Number Of Ingredients 10

5 sheets phyllo dough
2 tablespoons unsalted butter, melted
1 cup low-fat ricotta cheese
¼ cup white sugar
1 egg
½ teaspoon orange zest
½ teaspoon vanilla extract
1 pinch ground nutmeg
2 cups fresh raspberries
1 tablespoon confectioners' sugar for dusting

Steps:

  • Drain ricotta cheese in a sieve for 20 minutes; set aside.
  • Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
  • Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
  • In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
  • Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 22.9 g, Cholesterol 41.2 mg, Fat 5.9 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 3 g, Sodium 88.7 mg, Sugar 11.7 g

BERRY PHYLLO TARTS



Berry Phyllo Tarts image

Lightly glazed fresh fruit nestled in delicate pastry creates a looks-like-you-fussed dessert. Shares TerryAnn Moore of Vineland, New Jersey. "One taste of the crisp-tender shell topped with sweet berries, and I don't miss those confections with more fat and sugar."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 14

12 sheets phyllo dough (14 inches x 9 inches)
3 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon grated orange zest
FILLING:
1/4 cup orange marmalade
1 cup navel orange sections
1 cup sliced fresh strawberries
1/2 cup each fresh raspberries, blueberries and blackberries
1 teaspoon lemon juice
1 teaspoon lime juice
1/2 teaspoon grated lemon zest
1/2 teaspoon grated lime zest
Fresh mint, optional

Steps:

  • Roll up phyllo dough and cut into 1/4-in.-wide strips. Place strips in a large bowl; toss with butter, sugar and orange zest until coated. Divide strips into six portions; shape into nests on a baking sheet coated with cooking spray. Bake at 400° for 5-7 minutes or until golden., In a small microwave-safe bowl, heat marmalade until melted. In a large bowl, combine the oranges and berries in a large bowl; drizzle with marmalade and juices. Sprinkle with lemon and lime zest; gently toss to coat. Just before serving, spoon into nests. Garnish with mint if desired.

Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 159mg sodium, Carbohydrate 35g carbohydrate, Fiber 3g fiber), Protein 2g protein.

BERRIES WITH SABAYON



Berries With Sabayon image

A creamy like sauce over berries. This will make a perfect summer dessert. Sounds very easy to make and the photo on the magazine looks divine. From Canadian Living Issue June 09.

Provided by daisygrl64

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups strawberries, hulled and quartered
1 cup raspberries
1/4 cup slivered almonds, lightly toasted (optional)
4 egg yolks
1/2 cup dry marsala, white wine (or fruity, such as Riesling)
1/4 cup sugar

Steps:

  • combine strawberries and raspberries in a bowl.
  • divide among 6 dessert goblets or dish, set aside.
  • To Make Sabayon:.
  • In large heatproof bowl over saucepan of gently simmering (not boiling) water, whisk together egg yolks, Marsala and sugar until thick enough to mound softly on spoon (5 to 7 minutes).
  • spoon over fruit, sprinkle with almonds if using.

Nutrition Facts : Calories 107.6, Fat 3, SaturatedFat 1, Cholesterol 125.9, Sodium 6.6, Carbohydrate 15.4, Fiber 2.3, Sugar 11.7, Protein 2.2

BERRY FRANGIPANE PHYLLO TART



Berry Frangipane Phyllo Tart image

Store-bought sheets of phyllo form the delicate crust in this stunning tart that feeds a crowd. Frangipane made with hazelnuts instead of the traditional almonds serves as the filling, and a tumble of fresh berries goes on top.

Provided by Martha Stewart

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

Number Of Ingredients 12

1 stick (1/2 cup) unsalted butter, melted
8 sheets phyllo, thawed if frozen
1/4 cup granulated sugar
1 cup (5 ounces) hazelnuts, toasted and skinned
2/3 cup packed light-brown sugar
1 tablespoon unbleached all-purpose flour
1 teaspoon kosher salt
1/2 stick (4 tablespoons) unsalted butter, room temperature
3 tablespoons finely chopped crystallized ginger
2 large eggs, room temperature
2 cups berries, such as blackberries, blueberries, or raspberries
Confectioners' sugar, for serving

Steps:

  • Crust: Preheat oven to 350 degrees. Butter a 12-by-8-inch rectangular tart pan with a removable bottom. Place phyllo on a work surface and cover with plastic wrap.
  • Working with one sheet of phyllo at a time, use a pastry brush to coat one side with butter. Sprinkle with 1 1/2 teaspoons granulated sugar and fold sheet in half crosswise; butter the top. Transfer sheet, buttered-side up, onto half of prepared pan, leaving a 1/2-inch overhang. Repeat with a second sheet, butter, and granulated sugar, adding new sheet to other side of pan. Repeat process, buttering and sugaring phyllo, folding it over, and laying it in pan so sheets overlap in a random pattern as you build up a crust that extends all the way around the pan. Fold and ruffle edges to create an even border. Place pan on a parchment-lined rimmed baking sheet. Bake until light brown, 10 to 15 minutes.
  • Filling: Meanwhile, pulse hazelnuts, brown sugar, flour, and salt in a food processor until very finely ground. Pulse in butter and ginger until smooth. Pulse in eggs until smooth.
  • Spread filling in an even layer over warm crust (fill crust immediately after it is out of the oven); top with berries. Bake until filling is puffed, set, and golden brown around the fruit, 40 to 50 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar. Tart is best eaten the day it's made.

BERRIES & CREAM PHYLLO TARTS



Berries & Cream Phyllo Tarts image

A delicate, flaky phyllo crust filled with a lightly sweetened mixed berry cream. Created for RSC #12.

Provided by Tinkerbell

Categories     Tarts

Time 38m

Yield 24 tarts, 24 serving(s)

Number Of Ingredients 11

8 ounces phyllo dough, thawed
6 tablespoons butter, melted
8 ounces mascarpone cheese
8 ounces cream cheese
1/4 cup Splenda brown sugar blend
1/4 cup sugar-free strawberry jelly
1/2 cup powdered sugar
3 teaspoons lemon juice (I used fresh squeezed)
1 cup frozen raspberries (thawed)
1 cup frozen blueberries (thawed)
1 (14 ounce) can whipped topping (optional for garnish)

Steps:

  • Preheat oven to 350 degrees.
  • Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.
  • Remove one phyllo sheet to a flat surface & brush with melted butter. Remove second sheet, lay over the first sheet & brush with butter. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel).
  • Using knife or pizza cutter, cut stack of buttered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares.
  • Repeat steps 3 & 4 until all of the phyllo sheets have been used.
  • Bake at 350 degrees for 8 minutes. Remove from oven & allow to cool in pans.
  • In mixer fitted with wire whip attachment, combine mascarpone cheese, cream cheese, Splenda, strawberry jelly, powdered sugar & lemon juice til smooth.
  • Fold in raspberries & blueberries.
  • When phyllo shells are cool, spoon in the filling (I used a small cookie scoop) & top with a dollop of whipped cream if desired.
  • Store in refrigerator.

Nutrition Facts : Calories 167.2, Fat 10.6, SaturatedFat 6.2, Cholesterol 31.4, Sodium 124.7, Carbohydrate 16.9, Fiber 0.8, Sugar 9.2, Protein 1.9

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