Red Berry Tart With Lemon Cream Filling Recipes

LEMON RASPBERRY TARTS

Steps:

• For the curd: Whisk together the sugar and eggs in a heatproof bowl until the sugar is completely dissolved. Reserve 1 teaspoon of the lemon zest for garnish, then stir the lemon juice and remaining zest into the sugar-egg mixture. Put the bowl over a double boiler and cook, whisking, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the butter. Scrape into a clean bowl and press plastic wrap directly onto the surface of the curd. Refrigerate for at least 2 hours.
• For the raspberry sauce: Reserve 12 raspberries for garnish and put the rest into a small pan. Add the sugar and cook over medium-low heat, breaking up the raspberries to release their juices. Do not let boil. Strain the juice into a bowl and let cool; discard the solids.
• For the tarts: Preheat the oven to 350 degrees F. Put the phyllo shells on a baking sheet and bake until lightly browned, 3 to 5 minutes. Remove the shells to a rack to cool.
• To assemble the tarts: Spoon a small amount of the raspberry sauce into each tart shell. Whisk the cream with a spoonful or 2 of the raspberry sauce and a splash of vanilla. Fill each shell with the lemon curd and then top with a dollop of whipped cream and a whole raspberry. Sprinkle with some of the reserved lemon zest and add a mint leaf.

BLUEBERRY LEMON CREAM TARTS

Steps:

• Preheat oven to 350°F with a baking sheet on middle rack.
• Stir together graham cracker crumbs, granulated sugar, and butter in a bowl with a fork until combined well, then press mixture with your fingers and back of a spoon evenly and firmly onto bottom and up side of each tart pan. (If using ramekins, press mixture 3/4 inch up sides.)
• Put tart pans on preheated baking sheet and bake crusts until slightly darker, about 10 minutes, then cool 10 minutes on a rack. (Ramekins will need to cool an additional 5 minutes in refrigerator.) Gently push bottom of each tart pan to loosen crust, then invert crust onto your hand and place on a serving plate. (If using ramekins, leave crusts in ramekins.)
• While crusts cool, whisk together brown sugar, sour cream, and vanilla in a small bowl until sugar is dissolved. Beat cream cheese in a medium bowl with an electric mixer until smooth, then add sour cream mixture and zest, beating until just combined well.
• Divide cream cheese filling among tart shells, spreading evenly, then top with blueberries and dust with confectioners sugar.

LEMON-RASPBERRY TART

Steps:

• Heat oven to 350°F. In medium bowl, combine contents of filling packet from bar mix, water and eggs; mix well. Set aside.
• Press dry crust mix in bottom of ungreased 9-inch springform pan. Bake at 350°F. for 10 minutes.
• Stir filling again; pour over hot crust. Bake an additional 25 to 30 minutes or until top begins to brown. Cool 45 minutes or until completely cooled.
• To serve, arrange raspberries on top of tart. If desired, sprinkle with powdered sugar. Run knife around edge of tart; remove sides of pan. With wet knife, cut into wedges to serve.

LEMON-BERRY TART

Steps:

• Heat oven to 400°F. In small bowl, mix all crust ingredients until dough forms. Press dough firmly and evenly against bottom and side of ungreased 9x1-inch tart pan, using floured fingers.
• Bake 13 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
• In small bowl, beat lemon curd and cream cheese with electric mixer on medium speed until smooth. Spread over crust. Refrigerate at least 1 hour until slightly firm. Just before serving, arrange berries on lemon mixture.

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.

BERRY TARTLETS

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.

LEMON BERRY TART

Steps:

• Melt stick of butter in the microwave (20-30 seconds on high).
• Blend together Graham Cracker crumbs, sugar, butter, cinnamon, and cardamon (if using) until it is well incorporated and looks like wet sand.
• Press half the mixture into the sides of a tart pan or pie plate using a measuring cup and your thumb to form the edge. Then press the rest of the mixture into the bottom for the base, and pressing firmly and sealing with the sides.
• Put the crust shell into the refrigerator to set up while you construct the fillings.
• In a medium bowl, beat lemon curd with a whisk until it is broken up and easily spread.
• Fold 1/3 of the Whipped Cream into the lemon curd until well incorporated.
• Fold in the remaining cream mixture until combined, and set aside.
• Spread the Lemon mixture into the prepared crust (doesn't need to be perfect - you're gonna cover it with the berries), and place back in the fridge.
• In a microwave safe bowl, melt Red Currant Jelly (approx 45-60 seconds on high).
• Pour all the berries into the bowl and coat the berries by tossing them with a rubber spatula - taking care not to damage or break up the berries.
• Spread berries over top of the custard mixture, pressing into place.
• Wrap the tart in plastic wrap until ready to serve.

MIXED BERRY TART

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.

EASY LEMON BERRY TARTLETS

Steps:

• In a small bowl, combine the thawed raspberries and confectioners' sugar; mash with a fork. Spoon into tart shells., In another small bowl, combine cream cheese and lemon curd. Pipe or spoon over filling. Top with fresh raspberries if desired.

STRAWBERRY-LEMON CREAM TART

Steps:

• Whip cream to stiff peaks. Place lemon curd in medium bowl. Stir in 1/2 of whipped cream. Fold in remaining cream. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Roll pastry out on lightly floured surface to 14x11-inch rectangle. Cut 4 1-inch-wide strips off short side and 4 1-inch strips off long side. Transfer pastry rectangle to ungreased cookie sheet. Pierce with fork. Brush with some of egg glaze. Arrange 1 pastry strip on each edge of rectangle so outside edges meet, trimming as necessary, forming tart edges. Brush top of strips with egg glaze. Repeat with remaining pastry strips. Brush top of strips with egg and sprinkle with sugar. Bake tart 5 minutes. Pierce with fork if puffed. Continue baking until golden brown, about 20 minutes. Cool completely.
• Spread cream mixture in tart. Arrange strawberries atop lemon cream in rows, cut side down.

EASY LEMON BERRY TARTS

Steps:

• Preheat Oven to 375 Degrees.
• Place wonton wrappers in nonstick muffin tin, and lightly brush with butter.
• Bake for 7 minutes or until wrappers begin to turn golden brown on the edges.
• Whisk together sweetened condensed milk, whipped cream, and lemon filling.
• Once wonton wrappers have cooled, pipe filling into wonton wrappers, and top with your favorite berries.
• Dust with powdered sugar and serve!