Tartlets Recipes

RASPBERRY VANILLA TARTLETS

Raspberry Vanilla Tartlets image

You can also top these little tarts with blueberries, sliced strawberries, or sliced bananas.

Provided by Food Network Kitchen

Categories dessert

Time 30m

Yield 2 dozen tartlets

Number Of Ingredients 9

Ingredients

1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon fine salt
1 1/2 cups lowfat (1-percent) milk
1 large egg
4 tablespoons reduced-fat sour cream
2 teaspoons vanilla extract
24 mini phyllo tartlet shells, at room temperature or heated
24 whole medium raspberries or 12 large raspberries, halved

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.

Nutrition Facts : Calories 41 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 10 milligrams, Sodium 42 milligrams, Carbohydrate 6 grams, Protein 1 grams, Sugar 3 grams

BERRY TARTLETS

Berry Tartlets image

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

Ingredients

Pastry for double-crust pie (9 inches)
2 tablespoons sugar
1 tablespoon cornstarch
1 package (12 ounces) frozen unsweetened mixed berries, thawed
1 tablespoon lemon juice
TOPPING:
1/3 cup heavy whipping cream
1/4 cup lemon curd
1 teaspoon sugar
1/4 teaspoon vanilla extract
Fresh berries, optional

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.

FRESH FRUIT TARTLETS

Fresh Fruit Tartlets image

High Tea.

Provided by Food Network

Categories dessert

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

4 ounces Shortcrust Pastry, recipe follows
2 ounces dark chocolate, melted
4 ounces cream cheese, at room temperature
1 tablespoon double cream
1/2 ounce caster (superfine) sugar
Vanilla essence
Fresh fruit (strawberries, raspberries, sliced peaches, etc.)
Apricot jam or red currant jelly, melted and sieved, to glaze
115g/4 ounces plain (all-purpose) flour
Salt
25g/1 ounce butter
25g/1 ounce lard
1 tablespoon freshly grated Parmesan cheese (optional)
Cold water

Steps:

Line tartlet tins with the pastry (use boat-shaped tins if you have them). Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden.
Mix together the cream cheese and double cream until very smooth, then add the sugar and vanilla essence. Fill the tartlet cases with the cream mixture and arrange the fruit on top. Brush with the apricot or red currant glaze, depending on the fruit used, and leave to set.
Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese, if using, and bind with a little cold water. Chill for 30 minutes and then roll out and use as above.

BERRIES AND CREAM TARTLETS

Berries and Cream Tartlets image

Perfect for a party, these individual berry desserts are easy to customize.

Provided by Martha Stewart

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

Time 3h35m

Yield Makes thirty-two 2 1/2-inch tartlets or twenty-five 3-inch tartlets

Number Of Ingredients 14

Ingredients

2 sticks cold unsalted butter, cut into small pieces
1/2 cup sugar
2 cups all-purpose flour, plus more for surface
Salt
1 1/2 cups whole milk
1 cup heavy cream
6 large egg yolks
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
Salt
1/2 teaspoon pure vanilla extract
4 cups mixed fresh berries, such as blackberries, blueberries, currants, and strawberries
1/2 cup apricot jam, warmed and strained (optional)

Steps:

Make the crusts: Beat butter and sugar with a mixer on low speed until just combined. Add flour and 1/8 teaspoon salt; beat on low speed until dough comes together, 3 to 5 minutes. Press dough into a disk, and wrap in plastic. Refrigerate for 20 minutes.
Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out thirty-two 3-inch rounds or twenty-five 3 1/2-inch rounds, and fit each into a 2 1/2- or 3-inch tart pan. Trim excess dough flush with edges of pans using a knife. Refrigerate until firm, at least 1 hour or overnight. Bake, pressing down dough if puffing, until pale gold, about 25 minutes. Let cool completely.
Make the filling: Heat milk and 1/2 cup cream in a medium saucepan over medium-high heat until almost boiling. Whisk together yolks, sugar, cornstarch, flour, and a pinch of salt. Slowly pour some of the warm milk mixture into yolk mixture, and whisk to combine. Pour yolk mixture into saucepan with remaining milk mixture. Bring to a boil, whisking constantly, and cook for 1 minute, continuing to whisk.
Strain mixture through a fine sieve, and whisk in vanilla. Place plastic wrap directly on surface of pastry cream, and refrigerate at least 1 hour or overnight. When ready to use, whip remaining 1/2 cup heavy cream until soft peaks form. Fold into pastry cream.
Assemble the tarts: Fill each tart shell halfway with pastry cream. Top with berries; gently brush with jam.

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