Raspberry Velvet Tart Recipes

RASPBERRY TART

Steps:

• Preheat the oven to 350 degrees.
• In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.

RASPBERRY VELVET TART

Steps:

• For Crust:.
• Mix flours and sugar in large bowl.
• Add butter and cut in until mixture resembles coarse meal.
• Beat yolk with cream to blend.
• Pour over flour mixture and stir until dough comes together, adding water to bind dough, if necessary.
• Gather dough into ball, flatten into disk, wrap in plastic and refrigerate for 30 minutes.
• (Can be prepared 1 day ahead. Let dough soften slightly before continuing.).
• Roll dough out on lightly floured surface to 1/8-inch-thick round.
• Roll dough up on rolling pin and transfer to 9-inch tart pan with removable bottom.
• Trim and finish edges; refrigerate for 30 minutes.
• Preheat oven to 350 degrees.
• Line pastry with foil or parchment and fill with beans or pie weights.
• Bake 15 minutes; remove beans and foil and continue baking crust until golden brown, about 15 minutes.
• Cool crust completely on wire rack.
• For Filling:.
• Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
• Mix in cream and butter; remove from over water.
• Distribute raspberries evenly over bottom of prepared crust, reserving a few for garnish.
• Pour chocolate mixture over, filling crust completely.
• Refrigerate until firm, about 1 hour.
• (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.
• Arrange leaves and reserved berries decoratively atop tart.
• Sift powdered sugar lightly over and serve.
• For White Chocolate Leaves:.
• Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
• Spread in thin layer over veined undersides of leaves, being careful not to drip on edges.
• Refrigerate until firm, about 30 minutes.
• Gently peel off leaves, starting at stem end.
• (Can be prepared 1 week ahead. Cover airtight and refrigerate.).

RASPBERRY VELVET TART

Steps:

• For crust: Mix flours and sugar in a large bowl. Add butter and cut in until mixture resembles coarse meal. Beat yolk with cream to blend. Pour over flour mixture and stir until dough comes together, adding water to bind dough if necessary. Gather dough into ball. Flatten into disc. Wrap in plastic and refrigerate 30 min. (can be prepared 1 day ahead. Let dough soften slightly before continueing). Roll dough out on lightly floured surface to 1/8" thick round. Roll dough up on rolling pin and transfer to 9" tart pan, with a removeable bottom. Trim and finish edges. Refrigerate crust for 30 min. Preheat oven to 350F. Line pastry with foil and fill with dried beans or pie wieghts. Bake 15 min, remove beans and foil and continue baking until golden brown, about 15 min. Cool completely on wire rack. For Filling: Melt chocolate in top of double boiler over simmering water, stirring until smooth. Mix in cream and butter. Remove from over water. Distribute raspberries evenly over bottom of crust, reserving a few for garnish. Pour chocolate over, filling crust completely. Refrigerate until firm, about 1 hour (can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temp. before serving) Arrange leaves and reserved raspberries decoratively atop tart. Sift powdered sugar lightly over and serve.

RUSTIC RASPBERRY TART

Steps:

• Crust: In a large bowl mix flour and sugar. Cut in the butter until it resembles coarse crumbs. Add the milk and mix gently until it can be shaped into a ball. Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm.
• Filling: Preheat the oven to 400 degrees F.
• In a bowl, combine sugar, flour, and lemon zest. Add berries and roll them in mixture until coated.
• Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round. Place on baking sheet.
• Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. Gently fold the dough up to meet the berries, and drizzle with melted butter.
• Mix egg and milk. Brush dough with mixture.
• Bake approximately 35 to 40 minutes, or until crust is golden brown.
• Let cool and dust with powdered sugar.
• Serve warm or at room temperature.

RASPBERRY VELVET TART

Steps:

• Mix flour and sugar in medium bowl until blended. Cut in 1/2 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add vanilla; mix well. Press onto bottom and 1-inch up side of 9-inch springform pan or tart pan with removable bottom. Refrigerate 30 min. Heat oven to 425ºF. Bake crust 10 min.; cool completely.
• Reserve 1/2 oz. chocolate for garnish. Chop remaining chocolate; place in medium microwaveable bowl. Add cream and remaining butter; microwave on HIGH 2 min. or until chocolate is almost melted, stirring every minute. Stir until chocolate is completely melted and mixture is well blended.
• Reserve a few raspberries for garnish. Spread remaining raspberries onto bottom of crust; cover with chocolate mixture. Refrigerate 2 hours or until firm. Meanwhile, make curls from reserved chocolate (see Tip); refrigerate until ready to use.
• Run knife around tart to loosen from rim of pan; remove rim. Let tart stand at room temperature 30 min. before serving. Garnish with reserved raspberries and chocolate curls.

RASPBERRY RED BAKEWELL TART

Steps:

• Preheat oven to 350°. Unroll pastry sheet into a 9-in. fluted tart pan with removable bottom; trim even with rim. Freeze 10 minutes., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 12-15 minutes or until edges are golden brown., Remove foil and weights; brush bottom of crust with egg white. Bake 6-8 minutes longer or until golden brown. Cool on a wire rack., Spread jam over bottom of crust. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, egg yolk, cocoa and food coloring. Fold in ground almonds. Spread over jam., Bake 30-35 minutes or until filling is set. Cool completely on a wire rack., In a small bowl, mix confectioners' sugar, water and extract until smooth; drizzle or pipe over tart. Refrigerate leftovers.

RASPBERRY TART

Steps:

• Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a rectangle at least 9 by 18 inches and 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp paring knife, trim edges, and cut out four 1-inch strips, 2 from one of the short ends and 1 from each of the long sides. Set aside. The resulting rectangle should be about 6 by 15 inches. Transfer to a baking sheet.
• Dock, or pierce, the dough all over with a fork. Using a pastry brush, moisten dough with beaten egg, being careful not to let any drip down over the cut edges.
• Lay reserved 1-inch strips on top of the edges of the large rectangle, positioning them to line up exactly with the outside edge; this will be the raised border that will encase the filling. Trim strips to fit, overlapping them at the corners; brush egg wash underneath each of the four overlapping corners to seal them together. Brush tops of strips with egg wash, being careful not to let any drip down the sides. Cover with plastic wrap, and place in refrigerator to chill 1 hour.
• Preheat oven to 400 degrees. Transfer tart shell to oven, and bake until well browned and puffed all over, about 15 minutes. Remove from oven; using a balled-up clean kitchen towel, press down on the center, leaving the borders puffy. Return to oven; bake 5 minutes. Transfer to a wire rack to cool. Press down again, if needed.
• When tart shell is completely cooled, place pastry cream in a medium bowl. In a separate mixing bowl, whip heavy cream until soft peaks form; fold into pastry cream. Using a small offset spatula, spread cream mixture over bottom of tart shell. Arrange raspberries neatly in rows on top of cream mixture to cover bottom of tart. Dust with confectioners' sugar; cut into strips, and serve.

LEMON VELVET TART

Steps:

• Fit piecrust into a lightly greased 9 1/2-inch tart pan; press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. (This will keep piecrust from sliding down pan as it bakes.) Generously prick bottom and sides of piecrust with a fork, and freeze 20 minutes.
• Preheat oven to 425°. Place piecrust on a baking sheet, and bake 15 minutes or until light golden brown. Cool on a wire rack 20 minutes or until completely cool. Gently tap excess crust from sides of pan, using a rolling pin.
• Microwave white chocolate in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
• Beat softened cream cheese at medium speed with an electric mixer until light and fluffy. Add melted chocolate, and beat until blended, stopping to scrape down sides. Add Lemon Curd, and beat until blended.
• Spoon into prepared crust. Smooth filling with a spatula. Chill 4 hours.
• Arrange lemon candies evenly on top of tart. Prop Caramelized Sugar Spirals against lemon candies.
• Note: For testing purposes only, we used Lemon Drops candies.
• Lime Velvet Tart: Substitute Lime Curd for Lemon Curd, and prepare recipe as directed.
• Lemon Mousse Tart: Prepare recipe as directed through Step 4. Beat 2 cups heavy cream at high speed with an electric mixer until soft peaks form. Gently fold into lemon mixture. Spoon mixture into prepared crust, mounding mixture in center of tart. (Mixture will be about 2 inches higher than top edge of crust.) Chill 4 hours. Garnish with lemon curls and fresh raspberries, if desired.
• Lime Mousse Tart: Substitute Lime Curd for Lemon Curd, and proceed with Lemon Mousse Tart recipe as directed.
• Directions for Lemon Curd:.
• Bring sugar, zest, and juice to a boil in a heavy nonaluminum 3 1/2-qt. saucepan over medium-high heat. Remove from heat, and gradually whisk about one-fourth hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture, whisking constantly until well blended.
• Place saucepan over medium heat, and cook, whisking constantly, at least 10 or up to 12 minutes. (Mixture will be a pudding-like thickness.).
• Add butter, in 6 batches, whisking constantly until butter melts and mixture is well blended after each addition. Remove from heat, and pour mixture through a wire-mesh strainer into a bowl. Place plastic wrap directly on warm curd (to prevent a film from forming); chill 3 hours.
• Lime Curd: Substitute lime zest and lime juice for lemon zest and lemon juice. Proceed with recipe as directed.
• Directions for Caramelized Sugar Spirals:.
• Stir together sugar, corn syrup, and 1/2 cup water in a 3 1/2-qt. heavy saucepan until blended. Place pan over medium-high heat, and cook, without stirring, until a candy thermometer registers 305° to 315° or until mixture begins to turn a golden caramel color (about 25 to 30 minutes). Remove from heat, and stir just until color is evenly distributed, using a clean wooden spoon. Carefully place bottom of saucepan into cold water to stop the cooking process. Remove from water, and let stand 2 to 3 minutes or until slightly thickened.
• Sprinkle crushed lemon candies over a piece of parchment paper. Carefully spoon about 1 tablespoons hot syrup over candies in a circular motion, creating 3-inch discs. (If syrup gets too thick, place saucepan back over heat for 3 to 4 minutes or until syrup slightly melts. Use a clean spoon to continue making spirals.) Let cool 10 minutes or until completely cool. (Mixture will harden as it cools.).