Vanilla Cream Fruit Tart Recipes

Steps:

• Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool., Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool., Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.

Steps:

• Place fruit in a serving bowl or individual dessert dishes. Using a whisk, mix the cream cheese and confectioners' sugar. Gradually add cream and extracts; stir until smooth. Pour over fruit.

Steps:

• Butter a 9"-diameter cake pan. Line bottom with a round of parchment paper; smooth out. Coat sides with sugar, tapping out excess. Gently whisk egg yolks, eggs, cornstarch, salt, and 3/4 cup sugar in a large saucepan until smooth, then whisk vigorously until lightened in color, 1-2 minutes. Whisking constantly, gradually stream in milk, followed by 1 cup cream; scrape sides of pan. Scrape in vanilla seeds; discard pod. Cook mixture over medium heat, whisking constantly, until it starts to thicken, then whisk vigorously until it holds marks of whisk, 6-10 minutes. Immediately remove custard from heat (do not let boil); let cool slightly.
• Using a rubber spatula, press custard through a fine-mesh sieve into prepared pan. Chill, uncovered, 20 minutes (it should be warm but not hot). Place a rack in middle of oven and preheat to 400°F.
• Bake custard until top is deeply browned in spots, 40-50 minutes (it will still be wobbly in the center). Let cool.
• Toss fruit with remaining 2 Tbsp. sugar in a medium bowl. Let sit 15 minutes.
• Slide a knife around sides of custard to loosen and place a plate upside down over custard; invert onto plate. Peel away parchment and invert again onto another plate. Whisk remaining 1/2 cup cream in a medium bowl until soft peaks form. Serve slices of custard topped with fruit and whipped cream.
• Do Ahead
• Custard can be baked 1 day ahead. Cover and chill.

Steps:

• Grease four (5-inch) individual, loose-bottomed, fluted or straight-sided tart tins and set aside on a tray.
• Place the dates and pecans for the crust in a food processor or mini blender and blitz until they start to clump together. Divide this mixture equally among the tins. Press the mixture onto the base and up the sides of each one, making sure it is of even thickness. Place in the fridge to set for 30 minutes while you get on with the rest of the recipe.
• Place the soaked and drained cashews, the dates and vanilla seeds in a food processor or mini blender along with 1/2 cup of cold water. Blend until as smooth as possible to give a creamy mixture.
• Once the tart bases have set and are feeling firm, remove them from the fridge and divide the cashew cream among them. Spread it out evenly with the back of the spoon. Top with the berries and then scatter over the mint or basil to serve.

Steps:

• In a mixing bowl, cream butter and confecioners' sugar.
• Beat in flour (mixture will be crumbly).
• Pat into the bottom of a greased 12 inch pizza pan.
• Bake at 300 for 25-28 minutes or until lightly browned.
• Cool.
• In another bowl, beat melted chips and cream.
• Add cream cheese; beat until smooth Spread over crust.
• Chill for 30 minutes.
• Arrange berries over filling (In a circular pattern, starting with raspberry in the middle looks beautiful).
• In a saucepan, combine pineapple juice, sugar, cornstarch and lemon juice; bring to a boil over medium heat.
• Boil for 2 minutes or until thickened, stirring constantly.
• Cool; brush over fruit.
• Chill for 1 hour before serving.
• Best if served same day it is made.

Steps:

• Place milk, vanilla bean, and 1/4 cup sugar in a medium saucepan over high heat; cook until almost boiling.
• In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened. Sprinkle in cornstarch and flour and continue beating until well combined.
• Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes.
• Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; refrigerate until completely cooled.

Steps:

• In small bowl combine the cream cheese, sugar, lemon peel and juice.
• Beat at medium speed with an electric mixer until light and fluffy, scraping sides of bowl often, about 1 to 2 minutes.
• Spread over baked pie crust.
• Chill at least 1 hour.
• Several hours before serving, arrange fruit on filling.
• I like to use the strawberries nearest the rim of the pie shell, then a ring of overlapping kiwi slices, then a ring of mandarin oranges followed with a "bull's-eye" of the crushed pineapple in the center.
• Brush the fruit with the melted apple jelly and serve.
• You may substitute whatever your favorite fruit or berries are for the topping.