BERRIES AND CREAM TARTLETS
Perfect for a party, these individual berry desserts are easy to customize.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h35m
Yield Makes thirty-two 2 1/2-inch tartlets or twenty-five 3-inch tartlets
Number Of Ingredients 14
Steps:
- Make the crusts: Beat butter and sugar with a mixer on low speed until just combined. Add flour and 1/8 teaspoon salt; beat on low speed until dough comes together, 3 to 5 minutes. Press dough into a disk, and wrap in plastic. Refrigerate for 20 minutes.
- Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out thirty-two 3-inch rounds or twenty-five 3 1/2-inch rounds, and fit each into a 2 1/2- or 3-inch tart pan. Trim excess dough flush with edges of pans using a knife. Refrigerate until firm, at least 1 hour or overnight. Bake, pressing down dough if puffing, until pale gold, about 25 minutes. Let cool completely.
- Make the filling: Heat milk and 1/2 cup cream in a medium saucepan over medium-high heat until almost boiling. Whisk together yolks, sugar, cornstarch, flour, and a pinch of salt. Slowly pour some of the warm milk mixture into yolk mixture, and whisk to combine. Pour yolk mixture into saucepan with remaining milk mixture. Bring to a boil, whisking constantly, and cook for 1 minute, continuing to whisk.
- Strain mixture through a fine sieve, and whisk in vanilla. Place plastic wrap directly on surface of pastry cream, and refrigerate at least 1 hour or overnight. When ready to use, whip remaining 1/2 cup heavy cream until soft peaks form. Fold into pastry cream.
- Assemble the tarts: Fill each tart shell halfway with pastry cream. Top with berries; gently brush with jam.
BERRY TARTLETS
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.
Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
FRESH BERRY & ALMOND TARTS
We had a "Taste of Home" party with friends who love to try new recipes. These appetizers were a hit. -Sheila Wyum, Rutland, North Dakota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16 tarts.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll dough to 1/8-inch thickness. Cut each with a floured 3-in. cookie cutter to make eight circles or other shapes. Transfer to ungreased baking sheets; prick holes in pastries with a fork., Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely., Meanwhile, in a small bowl, mix cream cheese, confectioners' sugar and almond extract until blended. Spread over cooled pastries. Top with berries, pressing lightly to adhere. Sprinkle with almonds and, if desired, confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 195 calories, Fat 12g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 135mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
ALMOND BUTTER SHORTBREAD COOKIES "MANDELMUSSLOR"
Provided by Kelsey Nixon
Categories dessert
Time 2h20m
Yield About 90 cookies (7 1/2 dozen) (depends on mold used)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- Grind the almonds in a food processor until very fine crumbs. Transfer to a bowl and pour over half of the almond extract. Stir to combine.
- Cream together the butter and sugar in a large bowl, using an electric mixer on medium-high speed, until light, fluffy and pale yellow, about 3 minutes. Beat in the egg just until incorporated. Mix in the flour, ground almonds and the remaining almond extract on low speed. The dough should be quite stiff.
- Press the dough into shortbread molds, filling two-thirds full. Bake, in batches if needed, until golden brown and set, 10 to 12 minutes. Cool in the pans for about 10 minutes, and then gently remove from the molds.
MANDELMUSSLOR (ALMOND - CREAM TARTLETS WITH BERRY SAUCE)
Make and share this Mandelmusslor (Almond - Cream Tartlets With Berry Sauce) recipe from Food.com.
Provided by swissms
Categories Tarts
Time 42m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Dough:.
- Finely chop almonds in a food processor. Add 3/4 cup sugar and process until very finely ground. Add the flour and pulse until combined. Add the butter and pulse until the dough begins to come together. Transfer dough to a work surface and knead briefly until smooth.
- Heat oven to 400°F
- Divide dough into 32 equal pieces, about 1 ounce each. Press each dough piece into the bottom and sides of a 2-ounce baking tin (1 7/8" x 1 3/8"). Trim edges of each dough mold and place molded pastry crusts on a large rimmed baking sheet lined with parchment paper; refrigerate for 30 minutes. Prick the bottom of each pastry crust with a fork and bake until golden and set, 12-14 minutes. Transfer to a wire rack and let cool completely.
- Berry Sauce:.
- Heat remaining sugar, lingonberries or raspberries, and orange juice in a 1-quart saucepan over medium heat. Cook, stirring frequently, until berries break down and sugar dissolves, 10 minutes; set aside to let cool completely.
- Cream:.
- In a large bowl, whisk the heavy cream until soft peaks form; slowly add vanilla sugar to cream and beat until stiff peaks form. Refrigerate until ready to use.
- Assembly:.
- Fill each cooled pastry crust with a heaping tablespoon of the whipped cream and top with a teaspoon of the berry sauce.
Nutrition Facts : Calories 156.9, Fat 10.8, SaturatedFat 6.1, Cholesterol 29.6, Sodium 5.8, Carbohydrate 14, Fiber 0.5, Sugar 6.4, Protein 1.7
PUFF-PASTRY FRUIT TART WITH ALMOND CREAM
Provided by Jackie O'Halloran
Categories Fruit Dessert Bake Quick & Easy Almond Spring Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Cut 3/4-inch-wide strip off each side of pastry and reserve. Roll out pastry square on work surface to 9 1/2-inch square. Brush edges of square with egg glaze. Arrange 3/4-inch-wide strips atop edges, forming raised border. Brush border with glaze. Pierce center of pastry all over with fork. Bake until pastry is golden brown about 25 minutes.
- Meanwhile, blend almond paste and cream in processor until almost smooth. Spoon almond filling into center of tart and spread evenly. Bake 5 minutes. Transfer to rack and cool.
- Melt jam with ginger in heavy small saucepan over low heat, stirring frequently. Arrange fruit decoratively atop tart. Brush jam glaze over fruit. Cut tart into squares and serve.
ALMOND MERINGUE TARTLETS
This is such an easy recipe to make. A modified version of the original recipe (I buy premade tart shells instead of making them)from an old five roses flour cookbook.
Provided by Poutine
Categories Dessert
Time 17m
Yield 18 tartelets, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Place 1/2 teaspoon jam or jelly in each tart shell and bake in hot oven at 450 until shells are half-bake about 5 minutes.
- Remove from oven.
- Combine ground almonds and icing sugar. add almond flavouring to egg and beat well. Worl beaten egg into sugar mixture.
- Place a tablespoon of filling into each tart shell.
- Bake at 350 for 7 to 10 minutes or until delicately browned.
Nutrition Facts : Calories 88.8, Fat 2.9, SaturatedFat 0.4, Cholesterol 35.2, Sodium 14.9, Carbohydrate 14.3, Fiber 0.6, Sugar 11.6, Protein 1.9
RASPBERRY JAM TART WITH ALMOND CRUMBLE
from Gourmet magazine, December, 2000. Super Simple and tastes wonderful! Top with either whipped cream or vanilla ice cream.
Provided by jenpalombi
Categories Tarts
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Reserve 1/4 cup almonds in a bowl for topping. Finely grind remaining 1 3/4 cups nuts with sugar in a food processor.
- Add butter, flour, and salt, then process until mixture resembles sand. Add 1 cup flour mixture to reserved almonds. Add beaten egg to remaining flour mixture and pulse until mixture begins to clump together.
- Transfer mixture from processor to a 9- by 1-inch round tart pan with a removable bottom. Press mixture with floured fingers onto bottom and up side of pan and bake in middle of oven 15 minutes.
- Meanwhile, stir raspberry jam to loosen. Rub reserved almond mixture in bowl between your palms to form small clumps.
- Remove tart shell from oven and spread jam over bottom. Sprinkle almond mixture over jam and bake tart 15 minutes. Cool tart in pan on a rack. Loosen side of pan with a knife, then remove it.
Nutrition Facts : Calories 584.8, Fat 32.6, SaturatedFat 10.6, Cholesterol 51.7, Sodium 384.2, Carbohydrate 66.9, Fiber 5.3, Sugar 37.5, Protein 10.4
BERRY ALMOND TARTLETS WITH WHITE CHOCOLATE
A luscious combination of flavours make heavenly tartlets
Provided by Anne Willan
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat
Time 45m
Number Of Ingredients 12
Steps:
- For the almond pastry, put the flour, ground almonds, sugar and 1⁄4 tsp salt into a food processor and work for 5 seconds until mixed. Add the butter and pulse for about 10 seconds until the mixture forms fine crumbs. Tip into a bowl, add the egg yolks and almond extract and mix with a knife to make coarse crumbs (don't do this in the machine or you'll overwork it and make the pastry tough). Turn out on to the work surface and knead briefly by hand to a smooth, pliable ball. If it's too sticky, work in a little more flour. Wrap in cling film and chill for at least 30 minutes until firm.
- Brush six 9cm loose-bottomed tartlet tins with melted butter. Divide the ball of dough in half and work with one piece at a time. Roll it out on non-stick baking parchment until 3mm thick. Cut out three 13cm rounds using a plain pastry cutter or a small upturned saucer as a template. Ease each disc of pastry into the tins and press them on to the base and sides so the edges of the pastry come slightly above the top edge of the tins. Prick the bases with a fork so they do not puff up in the oven and set them on a baking sheet. Repeat with the rest of the pastry. Chill for at least 15 minutes until firm. Meanwhile, preheat the oven to fan 180C/conventional 200C/gas 6.
- Line the tartlets with small squares of buttered foil, pressing them well against the sides to hold up the dough during baking. Bake for 7-8 minutes until the pastry starts to brown. Remove the foil and continue baking for a further 3-4 minutes until they are golden brown. Let them cool in the tins, then turn them out to be sure they are loose. Replace them in the tins for support before adding the filling.
- For the ganache, break the chocolate into a bowl. Bring the cream just to the boil, pour on to the chocolate and leave for 2-3 minutes, then stir until smooth. Chill without stirring for 8-12 minutes until the ganache is cool but still soft enough to pour, then pour a shallow layer into each tartlet to cover the base. Chill until set, then unmould the tartlets and let them come to room temperature for at least 30 minutes. (They can be kept covered, at room temperature, for up to 6 hours.)
- To finish, warm the redcurrant jelly with 1 tbsp water and stir until smooth. Pick over the raspberries and pile them casually on top of the ganache. Spoon over a little of the warm glaze and decorate each tartlet with a tiny sprig of mint.
Nutrition Facts : Calories 735 calories, Fat 49 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 40 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.21 milligram of sodium
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