NO-BAKE MIXED BERRY TART
Take advantage of the confluence of berry season with light-and-healthy no-bake-dessert season. This easy, pretty tart is versatile enough to go to a weeknight potluck or a weekend dinner party.
Provided by Jackie Alpers
Categories dessert
Time 9h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dark chocolate graham cracker crust: Break the chocolate into pieces and place in the bowl of a food processor along with the graham cracker crumbs. Blend together until combined. Cut the stick of butter into several pieces and add to the food processor. Blend again until the mixture starts to clump together and has the consistency of wet sand.
- Dump the crumb mixture into a 10-inch round deep tart pan with 2-inch sides and a removable bottom. Press the crumbs into the bottom and towards the sides of the pan using the bottom of a glass. Then press down from the top with your thumb along the lip of the crust and press against the wall of the crust to create a scalloped edge. Gently scrape away the inside of the tart walls with a spoon while still pressing down from the top so that the crust is consistently 1/2-inch to 2/3-inch thick all the way around. Press and smooth the crumbs across the bottom of the pan. Refrigerate the crust for about 1 hour.
- For the strawberry smoothie mousse filling: Sprinkle the gelatin over the coconut milk in a medium microwave-safe bowl and let sit 1 minute. Microwave on high for 40 seconds, then stir until the gelatin is completely dissolved.
- Pulse the strawberries, 1 tablespoon sugar and the coconut gelatin mixture in a food processor or blender until the berries are pureed. Add the cream cheese, Greek yogurt and vanilla extract and continue blending until smooth. Taste and add another tablespoon of sugar if desired, then scrape down the sides and blend again. Pour into the prepared crust and refrigerate for 2 hours.
- For the decorative topping: Gently push the strawberries decoratively into the semi-gelled filling, then press in the blueberries, blackberries and raspberries to make a pretty pattern. Sprinkle the hazelnuts over the surface. Refrigerate until set, 4 to 6 more hours or overnight.
- To unmold the pie, carefully press up from the bottom of the tart pan, then slice with a sharp knife (the crust will be very firm) and serve.
Nutrition Facts : Calories 360, Fat 22 grams, SaturatedFat 12 grams, Cholesterol 35 milligrams, Sodium 220 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 9 grams, Sugar 17 grams
BERRY TART WITH NO ADDED SUGAR
My dad has to watch his sugar intake so for Father's Day I created a dessert that he could eat! Better than any store bought dessert with no added sugar.
Provided by SHORN
Categories Fruit Tarts
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk flour, cinnamon, and salt together in a large bowl. Cut butter into the flour mixture using a fork or a pastry blender until it resembles coarse meal or small peas. Sprinkle water over the flour mixture, 1 tablespoon at a time, and use a fork to pull the mixture together until a dough is formed.
- Turn dough onto a lightly floured surface and work quickly to mold it into a large ball. Press into a 5-inch disc and wrap in plastic wrap. Refrigerate until cold, at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll cold dough onto a lightly floured surface into a large 14-inch circle with a thickness of 1/4 inch. Gently fold dough in half and transfer to a 10-inch tart pan. Unfold dough, press into the bottom and sides of the pan, and trim any extra dough to fit neatly. Prick dough with the tines of a fork and lay a sheet of parchment paper over top. Place pie weights or dried beans on top of the parchment paper.
- Bake in the preheated oven for 20 minutes. Remove pie weights or beans and parchment paper, and bake until golden, 5 to 10 minutes longer. Remove from the oven and let cool.
- Meanwhile, combine mascarpone cheese, cream, creme fraiche, and pudding mix for filling in a medium bowl. Beat with a whisk attachment until still peaks form. Fill cooled tart shell with filling, smoothing the top with a rubber spatula. Place berries in a decorative arrangement on top of filling. Refrigerate until ready to serve.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 24.3 g, Cholesterol 96.1 mg, Fat 33.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 19.5 g, Sodium 148.8 mg, Sugar 5.7 g
PUDDING AND BERRY TART WITH GRAHAM CRACKER CRUST
Bring this dessert out and your parents might just fall out of their chairs - it looks that good. No one will ever suspect that your main ingredient here is pudding out of a box. But don't get the instant kind - it tastes starchy and grainy - just stick to the "cook and serve" kind. It only takes about four minutes, so it's still a no-brainer. The fresh berries are the crowning jewels of this tart. They are always available in the supermarket but they're a lot cheaper when they're in season in the summer. If you can't find blueberries or strawberries you can substitute with a pint of fresh raspberries. The graham cracker crust is also as easy as it gets but it's a great complement for the custard and berries. You don't need a fancy tart pan for this. If you have one, great, otherwise just grab a large aluminum pie pan from the supermarket. They get the job done and come in handy for other desserts, so don't throw them away.
Provided by Dave Lieberman
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
- Make the pudding according to the package directions. Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding.
- Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer. Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour.
- Meanwhile, cut the stems off the strawberries and wash with the other berries in a colander under cold water. Drain then spread out on paper towel to dry. You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate. You can make the tart up to 4 hours in advance. Serve cold.
SWEET STRAWBERRY PUDDING TART
Easy, spring/summer dessert. Use packaged pudding or make your own - same with the crusts. This is a recipe that can be as simple or complicated as you choose. I love it in early summer when the strawberries are truly ripe and sweet.
Provided by Cinnamon Turtle
Categories Tarts
Time 25m
Yield 4 Individual Tarts, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- Prepare pudding with milk according to package directions, set aside to chill.
- If using pie crust, roll out one crust and place in a 9-inch tart of pie pan, trimming to fit pan. For individual tarts, use 4 small tart tins. Prick all over with a fork to vent. Bake 9-11 minutes or until golden, cool.
- Fill tart(s) with a thin layer of pudding. Wash and hull strawberries, dry completely. Place full side down in pudding until tart(s) are completely full. Melt jelly in a small saucepan or in the microwave; brush liberally over strawberries to give them a lovely glaze. If desired, sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 525, Fat 20, SaturatedFat 6.5, Cholesterol 17.1, Sodium 438.1, Carbohydrate 81.2, Fiber 5.6, Sugar 41.9, Protein 8.1
PISTACHIO PUDDING TARTS
For St. Patrick's Day or anytime you want a treat that's green, refreshing and delightful, try these tempting tarts suggested by Bettye Linster of Atlanta, Georgia.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine butter and cream cheese until smooth. Gradually add flour until blended. , Shape into 48 balls (1 in. each); press onto the bottom and up the sides of ungreased mini-muffin cups. Bake at 400° for 12-15 minutes or until lightly browned. Cool for 5 minutes; carefully remove from pans to a wire rack to cool completely. , For filling, in a large bowl, whisk milk and pudding for 2 minutes. Let stand for 2 minutes or until set. Cover and refrigerate for 5 minutes. Spoon into tart shells.
Nutrition Facts : Calories 165 calories, Fat 12g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 170mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.
FRESH BERRY PUDDING TART
This is a family favorite and a great summer dessert! No one will guess how easy it is! Use whatever berries you like or have on hand.
Provided by Tess Geer
Categories Other Desserts
Time 30m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375. Combine graham cracker crumbs, butter and sugar in a bowl. Press into the bottom of a glass tart pan.
- 2. Bake crust for 8-10 minutes until crust begins to brown. Remove from oven, set aside and allow to cool completely.
- 3. Add milk, vanilla and pudding mix to mixing bowl and mix at medium high speed for two minutes until completely blended. Spread evenly over cooled crust. Place in refrigerator for four hours to set.
- 4. Just before serving, top with mixed berries of your choice. Serve immediately.
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