VANILLA BEAN AND RASPBERRY TART
This special occasion tart uses quality ingredients like mascarpone cheese, limoncello liqueur and a real vanilla bean. A cool and creamy dessert, it requires only 30 minutes of prep time.
Provided by Bree Hester
Categories Dessert
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- In large bowl, mix flour, 1/2 cup sugar, the salt, lemon peel and vanilla bean seeds. Beat in butter with electric mixer on medium speed until mixture looks like small peas. In small bowl, beat egg yolks and 1/4 cup limoncello with whisk. Slowly beat egg mixture into butter mixture. Turn off mixer as soon as dough comes together. Roll into a ball, and wrap in plastic wrap. Refrigerate 1 hour.
- Heat oven to 425°F. On lightly floured work surface, roll dough into circle big enough to fit in 9-inch tart pan. Place in ungreased pan. Bake about 20 minutes or until crust is golden brown. Cool completely.
- To make filling, in large bowl, beat mascarpone, cream, limoncello, sugar, lemon peel, and vanilla bean seeds in electric mixer on medium speed until soft peaks form.
- Spread filling in cooled crust. Arrange raspberries on top. Melt jelly in small microwavable bowl uncovered in 20-second intervals, until it melts completely. Brush jelly over raspberries with pastry brush.
Nutrition Facts : ServingSize 1 Serving
RASPBERRY & VANILLA BEAN CREAM TARTS
Delicious Raspberry & Vanilla Cream Tarts made with a shortbread crust, vanilla cream filling and fresh raspberries on top! Please note: It's best to make the tarts in this order: Crust first, then the cream.
Provided by Jo-Anna Rooney
Categories Dessert
Time 40m
Number Of Ingredients 14
Steps:
- Preheat your oven to 400 degrees.
- In a food processor, process the flour, sugar and salt for about 10 seconds.
- Then add the chunks of butter and process until the mixture looks like coarse crumbs.
- Add the egg yolk and process again until the egg is thoroughly combined.
- If you are making mini tarts (tartlets), separate the mixture into 6 - 3 inch tart pans, and press the dough into the molds, making the sides slightly higher than the centre. Bake for 12-15 minutes, making sure to prick them with a fork several times, as the dough tends to puff up. Watch them carefully, as they go from not done to overcooked very quickly!
- If you are making one large tart, press the mixture into a 10 inch tart pan (making the sides slightly higher than the centre) and bake for about 15-18 minutes. Again make sure to prick the tart with a fork several times while baking, and watch it carefully.
- Using a mixer, beat together the sugar, cornstarch and egg yolks until the mixture is thick and pale yellow.
- In a small saucepan combine the milk and the vanilla bean, bring to a simmer. Then remove the vanilla bean.
- Pour about half of the milk mixture into the egg mixture, and stir.
- Then return this milk/egg mixture to the remaining milk mixture in the saucepan, and continue to cook, whisking constantly, until the custard is thick and slightly bubbly. Make sure to whisk constantly so that the mixture doesn't burn to the bottom of the pan.
- Remove from heat and stir in the vanilla.
- Cover the custard with a sheet of parchment paper to prevent a skin from forming, then it set aside to cool.
- Once the tart shells and custard have cooled, add about a 1/4 cup of the custard to each shell.
- Top with fresh raspberries, and a dusting of icing sugar.
- Enjoy!
RASPBERRY VANILLA TARTLETS
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
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
RASPBERRY BRULEE TART
Fresh raspberries and a brulee topping contrast with the thick vanilla custard filling. A lovely summer tart.
Provided by swissms
Categories Tarts
Time 6h45m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 14
Steps:
- Pastry:.
- Sift the flour, salt and confectioners' sugar into a bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Mix together the egg yolks and orange zest, add to the dry ingredients and mix to a soft dough.
- Knead the pastry with our fingertips on a lightly floured work surface for a few seconds until smooth. Wrap in plastic wrap and chill for 30 minutes.
- Roll out the pastry and use to line a fluted 9-inch quiche pan. Wrap in plastic wrap and chill for 30 minutes. Put a baking sheet in the oven and prehat to 400°F.
- Prick the base of the pastry with a fork and line with foil and ceramic baking weights (or dry beans). Place on the hot baking sheet and bake for 10 minutes.
- Remove the foil and beans and bake the pastry for 5 minutes more.
- Lightly brush the base and sides of the pastry with egg white, then return to the oven for 3-4 minutes. Lower the oven temperature to 325°F.
- Custard:.
- Halve the vanilla bean lengthwise. Place in a small pan with the cream. Slowly bring to a boil, then remove the vanilla bean.
- In a large bowl, whisk the egg and egg yolks with the sugar until pale. Slowly whisk in the hot cream.
- Arrange the raspberries in the pastry. Pour the custard over the raspberries, then bake for 20 minutes, or until very lightly set. Place on a wire rack to cool, still in the tin. Chill for at least 4 hours, or overnight if possible.
- To add the brulee topping, first protect the edges of the pastry with pieces of foil. Dredge a thin layer of confectioners' sugar over the custard. Broil for 1 minute, or until the sugar melts and turns golden. Do not over bake/broil or the custard will separate. Chill for 10 minutes before serving.
Nutrition Facts : Calories 396.6, Fat 28.6, SaturatedFat 16.9, Cholesterol 228.5, Sodium 114.8, Carbohydrate 30.3, Fiber 1.5, Sugar 12.6, Protein 5.7
More about "vanilla bean and raspberry tart recipes"
HOW TO MAKE VANILLA BEAN AND RASPBERRY TART
From bettycrocker.com
Estimated Reading Time 2 mins
VANILLA BEAN AND RASPBERRY TART - RECIPE GOLDMINE …
From recipegoldmine.com
RASPBERRY VANILLA BEAN LIMEADE RECIPE - TABLESPOON.COM
From tablespoon.com
RASPBERRY AND VANILLA TART - VALRHONA-CHOCOLATE.COM
From valrhona-chocolate.com
RASPBERRY TART - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
RASPBERRY TART RECIPE - THE VANILLA BEAN BLOG
From pinterest.com
RASPBERRY CREAM TART RECIPE - BEANILLA
From beanilla.com
VANILLA BEAN AND RASPBERRY TART RECIPE - FOOD NEWS
From foodnewsnews.com
RASPBERRY AND VANILLA BEAN CREAM TARTS • WHIPPERBERRY
From whipperberry.com
RASPBERRY AND VANILLA TART – THE PASTRY NERD
From thepastrynerd.com
FRENCH RASPBERRY TART WITH VANILLA CREAM - A CANADIAN FOODIE
From acanadianfoodie.com
VANILLA BEAN AND RASPBERRY TART - SOUTHERN RECIPES
From fooddiez.com
RASPBERRY PUFF PASTRY TART - THE VANILLA BEAN BLOG
From thevanillabeanblog.com
RASPBERRY VANILLA BEAN GALETTE - A CLASSIC TWIST
From aclassictwist.com
VANILLA BEAN RASPBERRY LAYER CAKE - A CLASSIC TWIST
From aclassictwist.com
VANILLA BEAN AND RASPBERRY TART | RECIPE | TART RECIPES, DESSERTS ...
From pinterest.co.uk
BEST RASPBERRY TART RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
RASPBERRY TART RECIPE - THE VANILLA BEAN BLOG
From thevanillabeanblog.com
VANILLA BEAN AND RASPBERRY TART - MASTERCOOK
From mastercook.com
VANILLA SHORTBREAD RASPBERRY TARTS - WALKER'S
From walkersshortbread.com
RASPBERRY TART - ONE HOT OVEN
From onehotoven.com
RASPBERRY TART | EMERILS.COM
From emerils.com
VANILLA RASPBERRY MINI TARTS | T8N
From t8nmagazine.com
RASPBERRY LEMON OR FRENCH VANILLA TART - WHAT'S COOKIN' ITALIAN …
From whatscookinitalianstylecuisine.com
VANILLA BEAN AND RASPBERRY TART | RECIPE | DESSERTS, TART RECIPES ...
From pinterest.com
FRENCH RASPBERRY (AND BLUEBERRY) TART WITH VANILLA CREAM
From vanillapura.com
RASPBERRY TARTS - PREPPY KITCHEN
From preppykitchen.com
VANILLA CUSTARD TARTS WITH FRESH RASPBERRIES - BAKE PLAY SMILE
From bakeplaysmile.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
RASPBERRY TART (MASTERCHEF) - CAREME PASTRY
From caremepastry.com.au
VANILLA AND BERRY TART | SO DELICIOUS
From sodelicious.recipes
STUPID-EASY RECIPE FOR RASPBERRY BROWN BUTTER TART (#1 TOP-RATED)
From food.amerikanki.com
CHOCOLATE RASPBERRY CREAM TART - DRISCOLL'S
From driscolls.com
MIXED BERRY VANILLA BEAN TART - CHEFMEGANMITCHELL.COM
From chefmeganmitchell.com
RASPBERRY & VANILLA BEAN CREAM TARTS - ALL YOU CAN EAT
From denisrecipe.com
MIXED BERRY VANILLA BEAN CREAM TARTS - PALEOMG
From paleomg.com
SOFT AND MOIST VANILLA BEAN CAKE WITH RASPBERRY FILLING
From amycakesbakes.com
MINI RASPBERRY TARTS RECIPE | JULIA BAKER | COOKING CHANNEL
From cookingchanneltv.com
VANILLA RASPBERRY CAKE - STILL-BUSY-BAKING.CA
From still-busy-baking.ca
RASPBERRY CREAM TARTS RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
RASPBERRY AND VANILLA TART | VALRHONA CHOCOLATE
From valrhona.com
BEST VANILLA BEAN CLAFOUTIS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
RASPBERRY & VANILLA BEAN CREAM TARTS - MEALPLANNERPRO.COM
From mealplannerpro.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love