Vanilla Cream Fruit Tart Recipes

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VANILLA CREAM FRUIT TART



Vanilla Cream Fruit Tart image

It's well worth the effort to whip up this creamy fruit tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. -Susan Terzakis, Andover, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 13

3/4 cup butter, softened
1/2 cup confectioners' sugar
1-1/2 cups all-purpose flour
1 package (10 to 12 ounces) white baking chips, melted and cooled
1/4 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/2 cup pineapple juice
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon lemon juice
1-1/2 to 2 cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries

Steps:

  • Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool., Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool., Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.

Nutrition Facts : Calories 433 calories, Fat 28g fat (17g saturated fat), Cholesterol 60mg cholesterol, Sodium 174mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

VANILLA CUSTARD FRUIT TART



Vanilla Custard Fruit Tart image

Nothing can quite compare to the looks and taste of this Vanilla Custard Fruit Tart. Customize it with any fruit you'd like.

Provided by Kathy Kingsley

Categories     Dessert     Pie

Time 2h40m

Yield 8

Number Of Ingredients 17

For the Tart Shell:
1 1/4 cups all-purpose flour
1/2 cup cold butter, cut into small pieces
3 tablespoons ice water
1/2 teaspoon lemon zest
For the Custard:
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
2 cups whole milk
2 large egg yolks
2 tablespoons butter, cut into small pieces
1 1/2 teaspoons pure vanilla extract
For the Fruit Topping:
3 to 4 cups sliced fresh fruit, such as strawberries, peaches, nectarines, mangoes, or berries
For Glazing:
1/4 cup apricot preserve

Steps:

  • Gather the ingredients.
  • Process the flour and butter in a food processor until coarse crumbs form.
  • With the motor running, add the water and lemon zest through the feed tube and process until the dough leaves the sides of the bowl.
  • Gather the dough into a ball, flatten, wrap in waxed paper, and refrigerate for 30 minutes or just until firm enough to roll out. If not using immediately, wrap with plastic and refrigerate for up to three days or freeze up to three months.
  • Gather the ingredients.
  • Place the flour and butter into a medium bowl.
  • Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs.
  • Add the water and lemon zest. Stir until the dough holds together.
  • Gather the dough into a ball, flatten, wrap in waxed paper, and refrigerate for 30 minutes or just until firm enough to roll out. If not using immediately, wrap with plastic and refrigerate for up to three days or freeze up to three months.
  • Press the prepared tart dough evenly into the bottom and up the sides of a 9- or 10-inch tart pan with a removable bottom. Freeze for 20 to 30 minutes until very firm.
  • Preheat the oven to 425 F. Using a fork, prick the bottom of the tart shell at 1-inch intervals.
  • Line the pastry snugly with foil.
  • Bake 12 to 15 minutes until crust is set and just beginning to brown.
  • Remove the foil and bake until the crust is golden brown, 10 to 12 additional minutes. Set the crust on a wire rack and cool completely.
  • Gather the ingredients.
  • In a medium saucepan, mix the sugar, flour, and salt. Whisk in the milk until the mixture has a smooth texture. Make sure the whisk reaches the corners of the pan.
  • Bring to a gentle boil over medium heat and, whisking constantly, boil for 4 to 5 minutes until the mixture thickens. Remove the pan from the heat.
  • In a small bowl, whisk the egg yolks.
  • Gradually whisk in about 1 cup of the hot milk mixture.
  • Pour the egg yolk mixture into the saucepan and, whisking constantly, simmer for 2 to 3 minutes until slightly thicker. Remove the pan from the heat.
  • Add the butter and vanilla and stir until the butter is melted.
  • Strain the custard through a fine sieve set over a medium bowl.
  • Place plastic wrap directly on the surface of the custard to keep a skin from forming. Refrigerate until cool, about 1 hour.
  • Gather the shell, custard, fruit, and preserve.
  • In a small saucepan over medium heat, warm the preserve until slightly thinner in consistency, about 5 minutes.
  • ​ Stir the chilled custard and spread it into the prepared crust.
  • Top with the fresh fruit of your choice.
  • Brush the fruit with the preserve. Serve the tart right away or refrigerate, covered, for up to 24 hours. Enjoy.

Nutrition Facts : Calories 436 kcal, Carbohydrate 62 g, Cholesterol 114 mg, Fiber 2 g, Protein 8 g, SaturatedFat 11 g, Sodium 88 mg, Sugar 35 g, Fat 19 g, ServingSize 8 servings, UnsaturatedFat 0 g

FRESH FRUIT WITH VANILLA CREAM



Fresh Fruit With Vanilla Cream image

For a simply pleasing dessert, nothing beats this tempting treat of fresh fruit topped with cream. Each bite is absolutely irresistible.

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 10m

Yield 4-6 servings.

Number Of Ingredients 6

4 cups fresh fruit (raspberries, blueberries, strawberries and/or peaches)
3 ounces cream cheese, softened
1/4 cup confectioners' sugar
2 to 3 tablespoons half-and-half cream
1/2 teaspoon vanilla extract
1/4 teaspoon orange or almond extract

Steps:

  • Place fruit in a serving bowl or individual dessert dishes. Using a whisk, mix the cream cheese and confectioners' sugar. Gradually add cream and extracts; stir until smooth. Pour over fruit.

Nutrition Facts :

VANILLA CREAM FRUIT TART



Vanilla Cream Fruit Tart image

If you are looking for a gorgeous, delicious dessert for the summer, this is it! It is well worth the effort to make this spectacular tart. I have made it many times and have received rave reviews and recipe requests. It is best made and served the same day.

Provided by Christine C.

Categories     Dessert

Time 1h8m

Yield 1 tart, 12-16 serving(s)

Number Of Ingredients 13

3/4 cup butter or 3/4 cup margarine, softened
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 package vanilla chip, melted and cooled
1/4 cup whipping cream
1 (8 ounce) package cream cheese, softened
1 pint fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberry
1/2 cup pineapple juice
1 tablespoon cornstarch
1/4 cup sugar
1/2 teaspoon lemon juice

Steps:

  • In a mixing bowl, cream butter and confecioners' sugar.
  • Beat in flour (mixture will be crumbly).
  • Pat into the bottom of a greased 12 inch pizza pan.
  • Bake at 300 for 25-28 minutes or until lightly browned.
  • Cool.
  • In another bowl, beat melted chips and cream.
  • Add cream cheese; beat until smooth Spread over crust.
  • Chill for 30 minutes.
  • Arrange berries over filling (In a circular pattern, starting with raspberry in the middle looks beautiful).
  • In a saucepan, combine pineapple juice, sugar, cornstarch and lemon juice; bring to a boil over medium heat.
  • Boil for 2 minutes or until thickened, stirring constantly.
  • Cool; brush over fruit.
  • Chill for 1 hour before serving.
  • Best if served same day it is made.

PASTRY CREAM FOR FRUIT TARTS



Pastry Cream for Fruit Tarts image

This pastry cream is the perfect addition to fruit tarts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 3/4 cups

Number Of Ingredients 7

1 cup whole milk
1/2 vanilla bean, split
5 tablespoons sugar
3 large egg yolks
1 tablespoon cornstarch
1 tablespoon flour (preferably rice flour for lightness)
1 tablespoon unsalted butter

Steps:

  • Place milk, vanilla bean, and 1/4 cup sugar in a medium saucepan over high heat; cook until almost boiling.
  • In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened. Sprinkle in cornstarch and flour and continue beating until well combined.
  • Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes.
  • Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; refrigerate until completely cooled.

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