VANILLA CREAM FRUIT TART
It's well worth the effort to whip up this creamy fruit tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. -Susan Terzakis, Andover, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 433 calories, Fat 28g fat (17g saturated fat), Cholesterol 60mg cholesterol, Sodium 174mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
FRESH FRUIT WITH VANILLA CREAM
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.
Nutrition Facts :
FRESH FRUIT TART
I learned a million and one things while working at Payard Patisserie in New York City. It was a classic French kitchen filled with classically trained French pastry chefs. I picked up kitchen French full of slang and swears, I learned how to chablonner un biscuit joconde (which means to cover a thin cake with chocolate), I became a pro at rolling the heads of dozens of brioches a tete at four in the morning. I also learned tricks on how to extend the life of fresh fruit for several days when making a fruit tart. Every morning I would build stunning tarts with vivid berries and fresh currants and sliced apricots and then I would paint the fruit meticulously with a clear gelatin coating called nappage. The nappage kept the fruit looking fresh for a few days, which meant the tart could sit for several days and still be presentable. When I put fresh fruit tarts on the menu at Flour, I took a different approach. I wanted just the fruit--no nappage. This meant the tarts would only last a day. The fruit had to be perfectly ripe and fresh and able to stand on its own. It's a fleeting treat for sure but your reward is a delicate, crispy, sweet shell filled with fresh vanilla cream and piled high with the juiciest, ripest fruit, ready to eat out of hand.
Provided by Joanne Chang
Categories dessert
Time 6h
Yield One 8-inch tart (6 to 8 servings)
Number Of Ingredients 19
Steps:
- Make the Pate Sucree. Make the Pastry Cream and set it aside.
- Remove the pate sucree from the refrigerator, unwrap it, and knead it slightly to make it malleable if it feels stiff. Using a rolling pin, press the dough to flatten it into a disk about 1/2 inch thick. Generously flick flour over the work surface and the dough. Make sure the surface you are rolling on is well floured so that the dough does not stick to it; likewise, make sure the disk itself is floured well enough to keep the rolling pin from sticking to it. Carefully roll out the disk into a circle about 10 inches in diameter. Roll from the center of the disk outward and gently rotate the disk 90 degrees (a quarter-turn) after each roll to ensure that the disk gets stretched out evenly into a nice circle. Use a bench scraper to help move the dough by scraping underneath the dough and moving it around. Don't worry if the dough breaks a bit, especially toward the edges. You can easily patch these tears up once you've lined the tart pan.
- Once the dough circle is about 10 inches in diameter, dock it by poking it all over with a fork or a pastry docker (see Cook's Note). Roll it gently around the rolling pin, then unfurl it over an 8-inch tart pan. Press the dough into the tart pan, taking care to press into the corners. Trim the edge of the shell even with the top of the tart pan. Use any scraps or odd pieces to patch up any tears or missing bits. Make sure the entire tart pan is completely covered with dough, and press one last time all the way around to ensure that any holes have been patched up.
- Refrigerate the tart shell for at least 30 minutes to let the dough rest; the gluten needs a little time to relax so it doesn't shrink in the oven. (At this point you can wrap the tart shell well in plastic wrap and refrigerate for up to 3 days or freeze it for up to 2 weeks.)
- Preheat the oven to 350 degrees F and place a rack in the center of the oven. Place the tart shell on a baking sheet and bake for 25 to 30 minutes, rotating the baking sheet midway through the baking time, until it is golden brown all around. Remove from the oven and let cool completely on a wire rack. (At this point the tart shell can be stored, well wrapped, at room temperature for up to 1 week.)
- In a medium bowl, whip the heavy cream until it holds a peak and is thick and soft. Fold the pastry cream into the whipped cream until thoroughly combined.
- Gently pop the tart shell out of the pan. Place the tart shell on a serving plate. (Hint: The tart shell has a tendency to slide around a bit, so anchor it to the plate by putting a small spoonful of the pastry cream mixture directly on the plate before placing the tart shell on it.) Fill the tart shell with the pastry cream mixture and spread it evenly with a spatula.
- Stem and quarter the strawberries and place them on top of the cream with one cut side down, spaced randomly but evenly. Peel the kiwi and slice it in half lengthwise. Slice each half into 1/2 -inch-thick half-moons. (If using green grapes instead of kiwis, slice the grapes in half.) Place the kiwi slices in the cream against the cut side of the strawberries. Peel the mango and cut it into thin slices about 1 x 1 inch. Place the mango in the cream next to the kiwi. Slice the blackberries in half if they are large and place them in the cream in random places. Fill the empty spots on the tart with raspberries, blueberries, and any extra mango. The goal is to cover the whole tart with fruit and not have any cream visible. The tart must be eaten the same day it is assembled or it will get soggy. If not serving the tart immediately, store it in the refrigerator; serve within 6 hours.
- 1 large egg yolk (about 20 grams), at room temperature
- In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt together for 2 to 3 minutes, until pale and light. Scrape down the sides and bottom of the bowl and the paddle with a rubber spatula. Add the flour and paddle on low speed for about 30 seconds, until the flour is entirely incorporated. The mixture will look like wet sand. Add the egg yolk and mix until the dough comes together, about 30 seconds. Remove the dough from the bowl, press it into a disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 1 hour before using. The dough can be tightly wrapped in plastic and stored in the freezer for up to 2 weeks, or in the refrigerator for up to 5 days. If frozen, thaw it in the refrigerator overnight before using.
- In a medium saucepan, heat the milk on medium-high heat until just before it comes to a boil, when bubbles start to form around the edge of the pan. In a small bowl, thoroughly mix together the sugar, cornstarch, and salt. (Mixing the cornstarch into the sugar will prevent it from clumping when you add it to the egg yolks.) Whisk the egg yolks in a medium heatproof bowl until blended. Slowly whisk in the sugar-cornstarch mixture until completely incorporated. Remove the milk from the heat and slowly add it to the egg yolk mixture, whisking constantly, to temper the eggs.
- When the milk is all whisked into the egg yolk mixture, return everything to the saucepan and heat it over medium heat. Whisk continuously and vigorously for about 1 minute. At first the mixture will be very frothy and liquid; as it cooks more, it will slowly start to thicken until the frothy bubbles disappear, the mixture starts to steam, and the whole thing become more viscous. After 1 minute, stop whisking every few seconds to see if the mixture has come to a boil. If not, keep whisking vigorously. As soon as you do see it boiling, whisk vigorously for about 10 seconds, then immediately pour the pastry cream through a sieve into an airtight container. Stir in the vanilla. Cover with plastic wrap pressed directly against the surface of the pastry cream (to prevent a skin from forming) and let cool to room temperature. Refrigerate for at least 4 hours, until cold, before using. The pastry cream can be stored in an airtight container in the refrigerator for up to 3 days.
VANILLA CREAM
This cream is the perfect filling for mini Boston Cream Pie Cupcakes that will please any crowd.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
- Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
- Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.
HOMEMADE FRESH FRUIT TARTS
This fresh fruit tart is the dessert equivalent of a well-tied elegant silk scarf, rather than lined up in precise rows, the fruit is arranged in a casual, accidental-looking style. All the tart components can be made in advance and assembled just before serving. Created by Ina Garten. From the April 200 issue of O, The Oprah Magazine. Select about 4-5 different fruits; choose tropical, citrus and berries, or just a nice melange. Haven't posted chill times nor have included the time allowed for making parts of the recipe, days in advance.
Provided by Manami
Categories Dessert
Time 1h40m
Yield 1 beautiful fresh fruit tart
Number Of Ingredients 18
Steps:
- PASTRY:.
- Combine flour, sugar and salt and place in freezer for 30 minutes.
- Cut butter into 1/4" pieces.
- Put flour mxiture in the bowl of a food processor fitted with a steel blade.
- Add butter and pulse about 10 times until butter forms small bits. Add ice water and process until dough comes together. Place on a well-floured board and form into a disc.
- Cover in plastic wrap and refrigerate for at least 30 to 45 minutes.
- Preheat oven to 375ºF.
- Remove dough from refrigerator and let sit 5 minutes.
- Roll dough into 1/16" thick circle, large enough to hang slightly over the sides of a 10" tart pan with removable bottom.
- Place dough in pan and cut off excess dough with a sharp knife or your thumb.
- Line tart shell with aluminum foil, then fill with dried beans or rice.
- Bake 10 minutes. Remove beans and foil; prick bottom of a shell with tines of fork to allow steam to eascape.
- Bake another 20 minutes until browned. Cool to room temperature.
- PASTRY CREAM:.
- In the bowl of an electric mixer fitted with a paddle attachment(or using a hand held mixer), beat egg yolks and sugar on medium-speed about 3 minutes, until mixture is light yellow and falls back into bowl in a ribbon. On low speed, beat in cornstarch.
- In a large saucepan, bring milk to a simmer. Slowly pour milk into egg mxiture, whisking steadily, then pour back into saucepan.
- Cook over medium heat, stirring constantly with a whisk or a wooden spoon until mixture is thick, about 4 minutes.
- Bring to a boil and cook then on low heat 2-3 more minutes. (Taste to be sure cornstach is cooked.).
- Remove from heat; mix in butter, vanilla, cream and cognac. Pour through a strainer into a bowl.
- Place plastic wrap directly onto custard(so it won't form a skin) and refrigerate until cold.
- ASSEMBLY & GARNISHES:.
- Place baked tart shell on serving plate and spread with pastry cream over bottom of shell.
- Slice and group fruit to make casual arrangement. Place larger fruit first, then fill spaces with berries &/or grapes. Use colorful fruit, such as halved strawberries or a grouping of raspberries, near the center for focus and height.
- (other fruit garnishes besides the ones listed above -- fresh orange, sliced or fresh lime, sliced or fresh apricot, sliced or fresh peach, sliced).
- Place sprinkling of almonds over tart, and use oranges &/or limes to garnish.
- GLAZE:.
- In small saucepan(or microwave-safe bowl), melt jelly with 1 tablespoon water.
- Brush glaze over fruit and serve as soon as possible to avoid soggy pastry.
- *TIP: Don't be afraid to be creative, this is the perfect palette!
Nutrition Facts : Calories 2743.4, Fat 133.7, SaturatedFat 79.8, Cholesterol 958.8, Sodium 1396, Carbohydrate 362.4, Fiber 6.8, Sugar 174.6, Protein 35.1
GLUTEN- AND DAIRY-FREE FRESH FRUIT TART
My rendition of the fresh fruit tart I grew up infatuated with is free of gluten and dairy but full of luxurious flavors. The silky rich pastry cream is at once insanely vanilla-forward, custardy and an excellent contrast to the super-short, salty-sweet and buttery (without actually having real butter!) crust. Fresh seasonal fruit on top is the crowning glory. This recipe does require a few hours of waiting for the components to chill, bake, cool and set, but it all pays off in the end when you slice into your gorgeous fruit tart. With that said, there's a lot you can do ahead of time. The filling can be made the night before and kept covered and refrigerated until it comes time to assemble the final fruit tart; the tart crust can also be baked ahead of time.
Provided by Food Network
Categories dessert
Time 9h
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the filling. Add the almond milk, vanilla extract and salt in a small saucepan and bring to just under a boil over medium heat. Meanwhile, add the sugar, tapioca flour and egg in a medium bowl and whisk until combined.
- As the almond milk comes just below a boil, stream about half of it into the egg mixture, whisking constantly, then pour the egg mixture back into the saucepan. Cook over medium heat and whisk vigorously until thick and bubbly (you want the tapioca starch to fully thicken), for about 4 minutes.
- Transfer to a bowl and cover with plastic wrap touching the surface of the filling so it will not form a skin. Refrigerate until fully cool and set, for at least 4 hours and up to 8 hours.
- For the crust: Grease a 9-inch tart pan with a removable bottom with nonstick cooking spray.
- Make the crust. Add the gluten-free all-purpose flour, almond flour, oat flour, tapioca flour, sugar and salt into a food processor. Whisk to combine. Add the cubed vegan butter on top. Run the food processor on medium until the dough begins to form clumps, about 2 minutes. Scrape down the sides and bottom. Pour in the water 1 tablespoon at a time. Run the food processor until the dough comes together in a smooth cohesive mass, 3 to 5 minutes more.
- Transfer the dough into the prepared tart pan. Press the dough evenly along the bottom and sides, trimming off any excess with a small knife. Smooth the bottom with a flat-bottomed measuring cup or slightly damp hands. If there are any bare spots, patch it up using the trimmed off dough. Dock the bottom of the crust with a fork. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake the tart until golden brown, 35 to 40 minutes. Let cool completely.
- For the topping: To assemble the tart, remove the cooled crust from the pan and onto a serving plate. Spread the filling evenly over the crust, smoothing the surface using the back of a spoon. Arrange the strawberries, kiwi, blueberries and blackberries on top in whatever design you prefer. Refrigerate the fruit tart to set for at least 3 hours and up to 8 hours before serving.
FRESH FRUIT TART WITH MASCARPONE
I always get recipe requests when I bring this fruit tart to parties. The mascarpone cheese adds a smooth richness that keeps everyone coming back for more. With the vibrant colors of the fresh fruit, this tart not only tastes great but is very eye catching. You can use any fruit to top the tart.
Provided by Sarah
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
- Blend flour, butter, and sugar together in a bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
- Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
- While crusts are cooling, beat cream cheese, mascarpone cheese, sugar, vanilla extract, nutmeg, and cinnamon together in a bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts. Arrange strawberries, blackberries, and kiwis on tart in desired design.
- Mix sugar and cornstarch together in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
- Glaze the entire top of each tart gently using a pastry brush.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 43.2 g, Cholesterol 63.4 mg, Fat 23.3 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 13.9 g, Sodium 132 mg, Sugar 28.2 g
VANILLA CREAM FRUIT TART
If you are looking for a gorgeous, delicious dessert for the summer, this is it! It is well worth the effort to make this spectacular tart. I have made it many times and have received rave reviews and recipe requests. It is best made and served the same day.
Provided by Christine C.
Categories Dessert
Time 1h8m
Yield 1 tart, 12-16 serving(s)
Number Of Ingredients 13
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.
VANILLA CREAM FRUIT TART RECIPE
Provided by á-36210
Number Of Ingredients 15
Steps:
- Directions 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. Nutrition Facts 1 piece: 433 calories, 28g fat (17g saturated fat), 60mg cholesterol, 174mg sodium, 43g carbohydrate (28g sugars, 2g fiber), 5g protein.
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