Raspberry Lime Mini Tarts Recipes

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RASPBERRY-LIME MINI TARTS



Raspberry-Lime Mini Tarts image

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 36 servings

Number Of Ingredients 7

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, at room temperature
1/3 cup granulated sugar
1 Tbsp. lime zest
1/2 tsp. vanilla
2-1/2 cups fresh raspberries, divided
1 cup heavy whipping cream
36 store-bought frozen mini phyllo shells

Steps:

  • Tart FILLING
  • In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, lime zest, vanilla, and 1-1/2 cups raspberries on medium speed until raspberries are broken down and mixture is creamy. Add heavy whipping cream and continue beating on high speed for about 2 min.
  • Transfer tart filling to a zip-top bag and chill in the refrigerator for 2 hours (or freeze for 30 min.).
  • Tart
  • Once chilled, cut a hole in the corner of the zip-top bag and pipe raspberry filling into shells, dividing evenly. Top with remaining raspberries. Serve immediately.

Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber less than 1 g, Sugar 0 g, Protein 1 g

RASPBERRY AND LIME CUSTARD TART



Raspberry and Lime Custard Tart image

Categories     Milk/Cream     Food Processor     Egg     Fruit     Dessert     Bake     Raspberry     Lime     Summer     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 tart

Number Of Ingredients 15

For shell
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
2 to 4 tablespoons ice water
pie weights or raw rice for weighting shell
For lime custard
1/2 cup sugar
1/2 cup heavy cream
3 large eggs
1/3 cup fresh lime juice
4 teaspoons finely grated fresh lime zest
3 cups picked-over raspberries
1/4 cup sugar

Steps:

  • Make shell:
  • In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough. On a work surface with heel of hand smear dough in 3 or 4 forward motions to make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 24.
  • On a lightly floured surface with a floured rolling pin roll out dough into a 16- by 7-inch rectangle (about 1/8 inch thick). Fit dough into a 13- by 4-inch rectangular tart pan with a removable fluted rim. Chill shell, covered, 1 hour, or until firm.
  • Preheat oven to 400° F.
  • Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 10 minutes. Remove weights or rice and foil and bake shell until pale golden, about 5 minutes more. Cool shell in pan on a rack. Shell may be made 2 days ahead and kept in pan, covered, at room temperature.
  • Reduce temperature to 250° F. and transfer pan to a baking sheet.
  • Make custard:
  • Whisk together custard ingredients.
  • Pour custard into tart shell. Bake tart on baking sheet in middle of oven 30 minutes and transfer to rack to cool. (Custard will continue to set as tart cools.) Tart may be prepared up to this point 1 day ahead and chilled, covered.
  • In a small saucepan cook 1 cup raspberries and sugar over moderately low heat, mashing with a fork and stirring occasionally, 5 minutes and pour through a fine sieve into a small bowl, pressing hard on solids. Discard solids and cool raspberry mixture. Remove rim of tart pan and transfer tart to a platter. Pour cooked raspberry mixture over custard and arrange remaining 2 cups raspberries on top.

MINI FRUIT TARTS



Mini Fruit Tarts image

I use the crust in these mini tarts for just about everything! So yummy and flaky!

Provided by aly britton

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 14

Number Of Ingredients 10

1 ¼ cups unbleached all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
1 stick cold unsalted butter, cut into 1/4-inch cubes
5 tablespoons very cold water
2 cups fresh raspberries
2 cups fresh blackberries
½ cup white sugar
2 tablespoons all-purpose flour, or more as needed
1 pinch salt

Steps:

  • Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.
  • Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.
  • Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.
  • Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.
  • Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 17.4 mg, Fat 6.9 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 4.2 g, Sodium 54.1 mg, Sugar 9.8 g

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