Triple Creme Tart Recipes

TRIPLE BERRY MOUSSE TART

Steps:

• COMBINE cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.
• BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and vanilla. Place cream cheese on microwave-safe plate. Microwave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
• BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh mixed berries in small bowl. Spoon evenly in center of cheesecake.

TRIPLE CHOCOLATE TART WITH BOOZY WHIPPED CREAM

Steps:

• Make crust:
• Preheat oven to 350°F with rack in middle.
• Pulse almonds with cookies and sugar in a food processor until almonds and cookies are finely ground.
• Add butter and pulse to combine, then press evenly onto bottom and up side of tart pan or 1-inch up side of springform pan (a dry measuring cup with a smooth bottom is very useful for pressing crumbs into an even layer).
• Bake until set, 15 minutes. Cool on a rack 1 hour.
• Make filling:
• Whisk together milk, cream, stout, sugar, cornstarch, and cocoa in a medium saucepan and bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking constantly, 2 minutes.
• Remove from heat and whisk in chopped chocolate and vanilla until smooth.
• Pour chocolate custard into cooled tart shell and cover surface with plastic wrap or wax paper (to prevent a skin from forming) and chill until set, about 3 hours.
• Make cream topping:
• Beat cream, bourbon, sugar, and vanilla in a bowl with an electric mixer just until stiff peaks form. Spread whipped cream decoratively on top of pie.
• Garnish with chocolate shavings or dust with cocoa powder, if desired.

TRIPLE-CITRUS TART

Steps:

• Make the pate sucree: Sift flour and a pinch of salt into a bowl, and set aside.
• Beat butter and confectioners' sugar with a mixer on medium speed until pale, 2 to 3 minutes. With machine running, add egg, and beat until fully incorporated. Add orange zest, and beat for 30 seconds. Reduce speed to low, and add flour-salt mixture, beating until just combined. Wrap in plastic, and chill for at least 1 hour.
• Make the pastry cream: Combine milk, vanilla bean pod and seeds, and 2 tablespoons granulated sugar in a saucepan. Bring to a simmer over medium heat.
• Whisk together egg yolks, cornstarch, and remaining 2 tablespoons granulated sugar in a separate bowl. Slowly add 1/3 cup milk mixture to the egg mixture, whisking to combine. Add egg-milk mixture back to the pot, and cook over medium-high heat, stirring constantly, until mixture thickens, about 2 minutes. Transfer to a mixing bowl, and beat in butter with paddle attachment until combined and cream has cooled, about 5 minutes. Strain into a bowl. Place plastic wrap directly on the surface of the cream, and refrigerate for 2 hours.
• Make the tart: Generously butter a 9-inch removable-bottom tart pan. Set aside. Roll out dough on a lightly floured surface to a 10-inch round with 1/4-inch thickness. Fit dough into tart pan, pressing gently along the sides and bottom of pan. Trim excess. Refrigerate or freeze for 30 minutes.
• Preheat oven to 350 degrees. Bake until crust is firm and golden brown, about 30 minutes. Let cool on a wire rack.
• Prepare citrus fruit: Place citrus segments into a colander to drain. Cover, and refrigerate.
• Beat chilled pastry cream with paddle attachment until smooth, about 30 seconds. Set aside. Whip heavy cream using the whisk attachment until stiff peaks form. Carefully fold whipped cream into pastry cream.
• Spread cream into cooled tart shell using a small offset spatula. Arrange citrus segments in a circular pattern around the tart, starting with the darkest color on the edge of the tart. Serve cold.