Raspberry Sugar Cream Tarts Recipes

RASPBERRY CREAM TARTS

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.

RASPBERRY VANILLA TARTLETS

Steps:

• Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat.
• Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously until smooth. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, about 2 minutes. Transfer the mixture to a bowl and let cool until thick, whisking frequently. Whisk in the sour cream and vanilla.
• Scoop about 1 scant tablespoon vanilla pudding into each tartlet shell and top each with a raspberry. Serve immediately, or cover and refrigerate up to 2 hours.

RASPBERRY SUGAR CREAM TARTS

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.

PASTRY CREAM FOR RASPBERRY TART

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 SOUR CREAM TART

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.

RASPBERRY TART

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.

GINGER-CREAM TART WITH RASPBERRIES

Steps:

• Make shell:
• Preheat oven to 350°F.
• Blend ground shortbread, sugar, and butter in a food processor until mixture begins to clump together. Press onto bottom and up side of tart pan. Bake in middle of oven 15 minutes, then cool in pan on a rack.
• Make ginger cream:
• Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften. Transfer to a saucepan and cook with ginger, sugar, lemon juice, salt, and 1 cup heavy cream over moderate heat, stirring, until sugar and gelatin are dissolved. Cool to room temperature, about 1 hour.
• Whisk sour cream in a large bowl until smooth. Beat remaining cup heavy cream in another bowl with an electric mixer until it just holds soft peaks and fold into sour cream. Gently fold ginger milk into whipped cream until combined well. Pour into crust and chill until set, at least 8 hours.
• Dust tart with confectioners sugar and serve with berries.

EASY RASPBERRY CREAM TART

Steps:

• Press cookie dough slices into bottom and fluted sides of a greased 11" tart pan with removable bottom, do not prick; bake 20 minute at 350.
• In a small mixing bowl, beat cream cheese on high for 30 seconds, add 1/4 Celsius sugar, egg, lemon zest, juice and vanilla, beat until combined.
• Pour cheese mixture over warm crust, spread evenly.
• Place raspberries in a single layer on top of cheese mixture, sprinkle with 2 teaspoons sugar.
• Bake 15-17 min or until cheese mixture is set; transfer to a wire rack, let cool 30 minute before serving.
• Just before serving sprinkle with powdered sugar & garnish with additional fresh berries, if you like.

RASPBERRY CREAM CHEESE TART

Steps:

• Lightly grease pan. Preheat oven to 425°F.
• For crust- combine flour and sugar, add butter until pastry starts to come together and form clumps. Place in pan using your fingertips to press out and up sides. Place in freezer for 15 minutes ( this will prevent the crust from shrinking when it bakes).
• Bake until crust is golden brown. About 15 minutes. Cool.
• For Filling- with electric mixer mix cream cheese until smooth. Add sugar until incorporated. Add eggs, one at a time, and process until blended and smooth. Add remaining ingredients and mix until smooth.
• Place the tart pan on a larger baking pan and add the raspberries. Carefully pour the filling on top of the berries. Bake 35-40 minutes or until filling is set. cool n wire rack.Sprinkle with powdered sugar and decorate with berries and whipped cream (optional).

OLD-FASHIONED RASPBERRY TART

Steps:

• To prepare the pastry dough, place flour, sugar, baking powder and salt in a food processor; pulse to combine. Add butter; pulse to combine. Add egg and water; pulse until dough forms a ball. Shape into a disc; wrap in plastic wrap and refrigerate several hours to overnight. (Refrigeration makes dough easier to roll, but is not necessary.)
• Preheat the oven to 350°F On lightly floured surface, knead dough lightly to soften. Roll into a 12-inch circle; press on bottom and sides of a 10-inch tart pan with removable bottom. Prick with fork. Bake 15 minutes or until light golden. Cool on rack.
• To prepare the pastry cream, combine 2 tablespoons sugar and flour in a medium bowl. Add eggs, one at a time, whisking after each addition. Combine milk and remaining 2 tablespoons sugar in a small saucepan. Bring to a boil over low heat. Whisk about one-third of the milk into egg mixture. Gradually whisk egg mixture into remaining milk in saucepan. Whisk and cook over low heat until mixture comes to a boil. Boil 20 seconds, whisking constantly. Remove from heat and whisk in vanilla and butter. Pour into a bowl; press plastic wrap directly on surface. Refrigerate until cold.
• Stir pastry cream to lighten; spread in tart shell, cover with berries and sift confectioners' sugar over top.

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.