Triple Berry Mousse Tart Recipes

Steps:

• Ease one disc of pie dough into an ungreased 9-inch pie pan. Refrigerate while you prepare the filling.
• Combine the brown sugar and lemon zest in a medium bowl. Rub together until fully incorporated. Add the cornstarch, nutmeg and salt and mix well. Add the raspberries, blackberries and blueberries and gently toss to coat with the sugar mixture. Set aside.
• To make a stencil, print out a Pi symbol that is about 4 1/2 by 5 1/2 inches. Trace the symbol onto the back of a paper plate. Cut out the symbol. You now have your template.
• Place a disc of dough on a lightly floured surface. Lightly flour the pie crust and place the template in the center. Cut out the Pi symbol and remove it carefully from the disc. Leave the remaining dough on the work surface.
• Add the lemon juice to the bowl of berries and gently toss until incorporated.
• Remove the pie pan from the refrigerator and spoon the berry mixture into it. Top the pie with the disc of dough you cut the Pi symbol from. Seal the edges and use a paring knife trim away any excess dough. Place the pie in the freezer.
• Preheat the oven to 400 degrees F. Lightly dust your work surface again with flour if needed. Place the third disc of dough on the surface. Punch out six each of the following, making the digits about 2 inches high: 3 •̣ 1 4.
• Make an egg wash by beating the egg and 1 tablespoon water until smooth in a small bowl. Remove the pie from the freezer and brush the top with the egg wash. Place the numbers and dots around the edges of the pie in this order 3 • 14, repeating until you have used them all. Brush the top with egg wash again.
• Place the pie pan on a baking sheet. Bake until the crust is golden brown and the filling is bubbling, about 50 minutes. Allow the pie to cool completely on the sheet pan before slicing.

Steps:

• In the bowl of an electric mixer with the paddle attachment, beat the butter and confectioners' sugar until soft, about 2 minutes. Beat in the egg. In a medium bowl, whisk together the flour, almond flour, hazelnuts, and salt. Add the flour mixture to the butter mixture in two batches, scraping down the sides of the bowl in between additions. Mix until the dough is well combined. Scrape the dough onto a piece of plastic wrap and form it into a disk. Chill for at least 1 hour, until firm.
• Preheat oven to 325 degrees F. Roll out the dough into a 12-inch round and fit into a 10-inch tart pan with a removable bottom. Trim excess dough. Use a fork to prick the crust all over to prevent air bubbles from forming. Bake the tart crust until it's pale golden all over, about 20 to 25 minutes. Transfer tart to a wire rack to cool. (Tart shell can be made 8 hours ahead.)
• Triple Creme Filling: In a heavy-bottomed saucepan combine 3/4 cup of the milk and 3 tablespoons of the sugar, and bring the mixture to a simmer. Meanwhile, in a large bowl whisk together the remaining 1/4-cup milk, egg yolks, cornstarch and another 2 tablespoons of the sugar. Remove the milk mixture from the heat and add a little bit of it to the egg yolk mixture to warm it, whisking constantly to keep the yolks from cooking. Pour the egg yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
• Return the custard to the stove and cook it over medium heat, whisking constantly until the consistency of pudding (pastry cream). Add the cheese and freshly grated nutmeg, and whisk until smooth. Strain the custard through a sieve into a clean bowl. In a small heavy saucepan, stir and combine the remaining cup of sugar, light corn syrup and water. Cook over medium heat until it reaches (soft ball) 240 degrees F on a candy thermometer. Meanwhile, in the bowl of an electric mixer fitted with a whip attachment, whip whites until they are opaque and hold very soft peaks. When the sugar syrup is ready, drizzle it into the whites in a slow and steady stream on low speed. Once fully incorporated, increase the speed and whip until stiff, but still warm.
• Whisk 1/3 of meringue into pastry cream to lighten. Fold in remaining 2/3 in 2 separate additions. Mound into prepared tart shell. Bake in a preheated 350 degree oven for approximately 30 minutes or until tart is golden brown and springy to the touch.

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 almond extract. 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 strawberries in small bowl. Spoon evenly in center of cheesecake.

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.

Steps:

• Mix wafer crumbs and butter in small bowl until well blended. Press onto bottom and up side of 9-inch tart pan. Place in freezer while preparing filling.
• Beat cream cheese and sugar in large bowl with electric mixer on medium speed untl well blended. Gently stir in whipped topping. Spoon into crust. Arrange berries over cream cheese filling. Cover and refrigerate.
• Stir boiling water into dry jelly powder mix in medium bowl 2 minutes until completely dissolved. Add ice cubes; stir until ice is completely melted. Refrigerate about 15 minutes or until slightly thickened (consistency of unbeaten egg whites). Spoon jelly mixture over fruit in pan. Refrigerate 3 hours.

Steps:

• Heat oven to 350°F. Place animal crackers in food processor; cover and process about 1 minute or until crumbs are finely ground. In medium bowl, mix cracker crumbs, butter, cinnamon and 2 tablespoons sugar. Press mixture in bottom and up side of ungreased 9-inch tart pan with removable bottom. Bake 8 to 12 minutes or until golden brown. Cool completely, about 20 minutes.
• In large bowl, beat cream cheese, 1/2 cup sugar and the lemon juice with electric mixer on low speed until blended. Add whipping cream; beat on high speed 3 to 5 minutes or until light and fluffy. Spread mixture in tart shell. Refrigerate at least 2 hours.
• Arrange berries on chilled filling. In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush strawberry glaze over berries.

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks and citrus zests; mix well. Combine the flour, nuts, cinnamon, baking powder, salt and cloves; gradually add to creamed mixture and mix just until moistened., Divide dough in half and flatten each into a thick rectangle. Wrap in plastic and chill until firm, at least 2 hours or overnight., Press one portion of dough onto the bottom and up the sides of a lightly greased 14x4-in. fluted tart pan with removable bottom. Cover and refrigerate for about 10 minutes., Combine preserves and lemon juice; spread over crust. Roll remaining dough between two pieces of parchment paper. Make a lattice crust. Trim edges., Bake at 350° for 30-35 min. or until crust is golden brown and filling is bubbly. Cool on a wire rack. Dust with confectioners' sugar before serving if desired., ,

Steps:

• Prepare piecrust according to package directions to fit into a 9-inch tart pan with a removable bottom. Bake until light golden brown. Cool completely.
• Combine mascarpone and next 4 ingredients in a large bowl, beating with an electric mixer at medium speed until stiff peaks form. Spoon mixture into crust, spreading evenly.
• Gently combine berries and place on filling. Release sides of pan from bottom before serving.
• Makes 1 (9 inch) tart.
• *NOTE: Tart may be assembled two hours ahead and chilled. Bring to room temperature before serving.