RASPBERRY SUGAR CREAM TARTS
My tarts bring back memories of growing up baking with my mom. They're perfect for holidays at home, as well as for gifts. -Cathy Banks, Encinitas, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, extract and salt. Gradually beat in flour., Shape dough into 3/4-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups. Bake at 350° for 10-12 minutes or until light brown. Cool in pans on wire racks., Spread 1/4 teaspoon spreadable fruit onto the bottom of each crust. In a small bowl, combine the sugar, flour and salt. Whisk in the whipping cream, half-and-half and extract just until blended (mixture will be thin). Spoon 2 teaspoons filling into each crust. Bake 12-14 minutes or until filling just begins to bubble., Cool for 10 minutes before removing from pans; cool completely on wire racks. If desired, top with raspberries. Refrigerate leftovers.
Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 16mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY CREAM TARTS
Dana Dziedzic of Daggett, Michigan tops a shortbread cookie shell with almond filling and fresh berries to create an appealing dessert that's fit for a special meal.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a small wide-bottom bowl, sprinkle gelatin over 1 tablespoon milk; let stand for 2 minutes. In a small saucepan, combine sugar, flour and salt. Gradually whisk in remaining milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into gelatin mixture. Stir until gelatin is dissolved; return to pan. Gently stir in extract. Cover and cool to room temperature without stirring, about 30 minutes. , For crust, in a small bowl, combine flour, sugar and salt; blend in butter with a wooden spoon until smooth. Press onto the bottom and up the sides of two 4-in. tart pans with removable bottoms coated with cooking spray. , Bake at 375° for 12-15 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into filling mixture. Spoon into tart shells. Cover and chill for at least 1 hour. Top with raspberries.
Nutrition Facts : Calories 605 calories, Fat 36g fat (21g saturated fat), Cholesterol 211mg cholesterol, Sodium 446mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 4g fiber), Protein 9g protein.
PASTRY CREAM FOR RASPBERRY TART
Use this recipe to make our Raspberry Tart. Be sure to make the pastry cream on the same day you plan to use it; otherwise it has a tendency to become thin and runny.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- Prepare an ice bath, and set aside. In a medium bowl, combine cornstarch, flour, 1/2 cup sugar, and salt; stir to mix. In another medium bowl, whisk eggs until smooth. Add flour mixture to egg mixture, and whisk to combine.
- In a medium saucepan, combine milk and remaining 1/2 cup sugar. Bring mixture to a boil over medium-high heat, stirring until sugar is dissolved. Remove from heat; whisking constantly, slowly pour into egg mixture.
- Transfer mixture to a clean saucepan set over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 3 minutes.
- Transfer mixture to a large heat-proof bowl. Whisk in butter and vanilla; set bowl in ice bath, stirring occasionally, until completely chilled, 10 to 12 minutes. Cover with plastic wrap, pressing it directly on surface of pastry cream to prevent a skin from forming. Place in refrigerator until ready to use.
PEACHES 'N' CREAM RASPBERRY TART
Fresh peach slices and big, juicy raspberries crown this beautiful tart from Brenda Harmon of Hastings, Minnesota. An almond-flavored cream filling and macaroon crust complement the fruits. "It's the perfect dessert for company during peach season," says Brenda.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place cookies, pecans and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet., Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack., For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and sugar until smooth. Beat in orange juice and extracts. Fold in whipped cream. Spread over crust. , For glaze, in a small saucepan, mix preserves and honey. Cook and stir over low heat until melted; press through a strainer. Toss peaches with lemon juice. Arrange peaches and raspberries over filling; brush with glaze. Store in the refrigerator.
Nutrition Facts : Calories 326 calories, Fat 24g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 126mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
RASPBERRY CREAM CHEESE HEART TARTS
These adorable heart-shaped tarts are a spin on Pop-Tarts, one of my childhood favorites. They're filled with raspberry cream cheese, which peeks through a little heart window in each tart.
Provided by Catherine McCord
Categories dessert
Time 1h20m
Yield 10 to 11 tarts
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment or a silicone baking mat.
- Place the fresh raspberries, cream cheese and honey in a medium bowl. Using the back of a fork, mash the raspberries with the cream cheese, leaving some pieces of raspberry intact. Set aside.
- Unroll the pie dough. (If using homemade dough, roll 1/4 inch thick.) Using a 4-inch heart-shaped cookie cutter, stamp out 20 to 22 hearts.
- Arrange half of the hearts on a lightly floured work surface (these are the bottom crusts). Set aside the remaining hearts (these are the top crusts). Place 2 teaspoons of the raspberry cream cheese in the center of each bottom crust, leaving a 1/4-inch border around the edge.
- Cut a heart, with a 3/4-inch cutter, out of the center of each top crust. Reserve and bake the smaller hearts along with the tarts, if desired.
- Lightly dip your index finger into a cup of water and "brush" the border of a bottom crust. Top with a top crust and gently crimp the edges shut with the tines of a fork. Repeat with the remaining crusts.
- Place the tarts and the reserved hearts on the prepared baking sheet and bake until golden, about 20 minutes. Remove from the oven and let cool on a wire rack.
CREAMY RASPBERRY TARTS
Make and share this Creamy Raspberry Tarts recipe from Food.com.
Provided by Derf2440
Categories Tarts
Time 29m
Yield 16 tarts
Number Of Ingredients 9
Steps:
- Combine 1 tablespoon brown sugar, cinnamon, and nutmeg, stir and set aside.
- Cut rounds from each tortilla, using a 3 1/2 inch biscuit cutter, discard excess.
- Brush both sides or tortillas with warm water.
- Coat top side of each round with cooking spray, sprinkle with brown sugar mixture.
- Press each tortilla into a muffin cup.
- Bake at 350 degrees for 14 minutes.
- Cool in pan on a wire rack.
- Remove from pan, and set aside.
- Rinse berries, drain and set aside.
- Combine cream cheese, almond extract and remaining 2 teaspoons brown sugar in a small bowl, stir well.
- Spoon cream cheese mixture evenly into each taret shell, and top with raspberries.
Nutrition Facts : Calories 93.9, Fat 3.4, SaturatedFat 1.4, Cholesterol 5.4, Sodium 162.5, Carbohydrate 13.4, Fiber 1.2, Sugar 2.1, Protein 2.5
RASPBERRY CREAM TART
Steps:
- Preheat oven to 425 degrees.
- Line 9-inch straight-sided tart or flan ring with pastry, prick bottom, line with foil and weight with dried beans or pastry weights. Bake for 6 minutes. Remove foil and bake another 4 to 5 minutes, until pastry is parchment color. Remove from oven and lower temperature to 350 degrees.
- Mix raspberries with 2 tablespoons sugar and spread in tart shell.
- Lightly beat eggs and mix with almonds and confectioners' sugar. Add 1 cup of cream and pour over raspberries. Bake about 30 minutes, until lightly brown. Remove from oven and allow to cool at room temperature but do not refrigerate before serving.
- Whip 1 cup cream, sweeten with remaining 2 tablespoons sugar and stir in framboise. Chill until ready to serve. Serve with tart.
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- Press cookie dough slices into bottom and fluted sides of a greased 11-inch tart pan with removable bottom. Do not prick. (Or, press onto bottom of greased 12-inch pizza pan.) Bake in a 350° oven 20 minutes or until light brown. Remove from oven; set aside.
- In a small bowl, beat cream cheese with an electric mixer on medium-high speed for 30 seconds. Add 1/4 cup sugar, the egg, lemon zest, lemon juice and vanilla. Beat until combined. Pour cheese mixture over warm crust and spread evenly.
- Arrange the raspberries in a single layer on top of cheese mixture. Sprinkle raspberries with 2 teaspoons sugar. Bake for 15 to 17 minutes more or until or until cheese mixture is set. Transfer to a wire rack; let cool for 30 minutes before serving.
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