HEALTHY BLUEBERRY-RICOTTA TARTLETS
News flash: Dessert can be the perfect place to add calcium to your diet. We did just that by using ricotta cheese in these sweet little tartlets. (Eight percent of your daily value, so not too shabby!) The apricot jam does double duty: As a sweetener for the ricotta plus as a glaze for the berries.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings (3 tartlets per serving)
Number Of Ingredients 7
Steps:
- Stir together the ricotta, lemon zest, vanilla and 1 tablespoon apricot jam in a small bowl.
- Toss together the blueberries with the remaining 1 teaspoon of apricot jam in another small bowl.
- Spoon the ricotta mixture into the phyllo cups. Top each with a few blueberries and nuts. The tartlets can be made ahead and refrigerated for up to 2 hours.
Nutrition Facts : Calories 120 calorie, Fat 5 grams, SaturatedFat 1.5 grams, Cholesterol 10 milligrams, Sodium 80 milligrams, Carbohydrate 14 grams, Protein 5 grams, Sugar 4 grams
RICOTTA AND BERRY TARTLETS
Yield Makes 6 tartlets or 1 large tart
Number Of Ingredients 18
Steps:
- For the pastry, combine the flour, sugar, lemon rind, baking powder and salt in a food processor. Gradually add the butter, mixing until the mixture resembles fine breadcrumbs. Add the egg and yolk and mix until combined. Be careful not to overwork the pastry.
- Turn the mixture out onto a clean work surface. Bring the pastry together, shape into a disk, wrap in plastic and refrigerate for at least 30 minutes.
- For the compote, place the berries and sugar in a small saucepan over medium heat and stir until the sugar dissolves. Once it begins to boil, turn the heat down and leave to simmer
- gently until the mixture starts to thicken, about 30 - 45 minutes. It should have a jam-like texture.
- For the filling, beat the ricotta in a food processor until smooth. Transfer to a bowl and use a wooden spoon to beat in the sugar and vanilla. Add the eggs one at a time and mix until
- combined. Preheat the oven to 180ºC.
- Roll out a third of the pastry on a lightly floured surface to 5mm thick. Line 6 x 12cm tartlet tins with the pastry. Trim the edges. Roll out the remaining pastry and cut into 1cm-wide strips.
- Divide the ricotta filling between the pastry cases and top with the berry compote. Arrange the strips at 1cm intervals across the top of the tart. Repeat crossways to form a lattice. Press the edges down to seal.
- Bake on the lowest shelf of the oven for 20 - 25 minutes. Remove from the oven, dust with icing sugar and serve.
Nutrition Facts :
LEMON BERRY TARTLETS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces. Place pastry rounds on the prepared baking sheet. Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place. Brush each pastry round with beaten egg.
- Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
- Cut around the small inner circle of each pastry round and gently push it down. Fill each tartlet with lemon curd and top with a blackberry. Dust with confectioners' sugar.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 32.7 g, Cholesterol 42.3 mg, Fat 17 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 123.2 mg, Sugar 11.9 g
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.
BERRY RICOTTA TARTLETS
These tartlets make a great snack, dessert or party treat.
Provided by Giada De Laurentiis
Categories bake,berries,cheese,fruit,Party Favourites,pastry
Time 31m
Yield 15 - 18 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the honey and vanilla. With the machine running, gradually add the dry ingredients and blend until incorporated. Transfer the mixture to a work surface and knead into a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Place an oven rack in the center of the oven. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone liner. Set aside.
- On a lightly floured work surface, roll the dough into a 12-inch diameter circle, about 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut out circles of the dough and arrange on the prepared baking sheet. Gather any scraps of dough and gently knead together. Roll out until 1/4-inch thick. Cut out additional circles of dough and place on the baking sheet (there should be a total of 15 to 18 circles). Bake until slightly golden around the edges, 10 to 12 minutes. Cool on the baking sheet for 15 minutes.
- In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar. Let the mixture stand for 30 minutes.
- In a medium bowl, mix together the cheese, powdered sugar, and lemon zest.
- To assemble the tartlets: Spoon 1 1/2 tablespoons of the ricotta topping in the center of each crust. Using a small spoon, make a shallow well in the ricotta topping and fill with a little of the berry mixture. Arrange on a platter and serve.
PHYLLO TARTS WITH RICOTTA AND RASPBERRIES
For the best texture in these flaky tarts, use low-fat ricotta rather than skim!
Provided by Violet
Categories Desserts Pies Tarts Fruit Tart Recipes
Yield 6
Number Of Ingredients 10
Steps:
- Drain ricotta cheese in a sieve for 20 minutes; set aside.
- Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
- Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
- In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
- Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 22.9 g, Cholesterol 41.2 mg, Fat 5.9 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 3 g, Sodium 88.7 mg, Sugar 11.7 g
BERRY TARTLETS
Each of these tartlets is a miniature still life featuring a smattering of sun-ripened berries. These sweet treats are sure to be a hit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes sixteen 2 1/2-inch tartlets
Number Of Ingredients 5
Steps:
- Divide dough in half. On a lightly floured surface, roll out 1 piece to 1/8 inch thick. (Keep remaining dough refrigerated.) Using a 3-inch round cookie cutter, cut out 8 rounds. Gently press into eight 2 1/2-inch round tart pans. Trim dough flush with top edge of pans. Refrigerate until cold, about 30 minutes.
- Preheat oven to 375 degrees. Line tart shells with parchment, and fill with pie weights or dried beans. Bake until edges are golden, 12 to 14 minutes. Remove parchment and weights; continue baking until surfaces are golden, about 10 minutes. Let cool on a wire rack. Repeat process with remaining dough.
- Remove tart shells from pans; spoon 2 teaspoons pastry cream into each. Top with berries. Refrigerate until ready to serve. Top with berry leaves, if desired.
BLUEBERRY-RICOTTA TART
This creamy tart is overflowing with blueberries and that's good for you and your tastebuds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 13
Steps:
- In a food processor, pulse together all-purpose flour, finely ground blanched almonds, toasted wheat germ, light brown sugar, kosher salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas. With machine running, add low-fat buttermilk until dough just holds together. Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).
- Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Fit into a 9 1/2-inch tart pan with removable bottom. Trim edges flush with pan and prick holes in dough with fork. Freeze for 15 minutes. Line with parchment paper and fill with pie weights. Bake for 25 minutes. Remove parchment and weights and bake until golden brown and dry, 15 to 20 minutes more. Let cool.
- Puree part-skim ricotta with 1/4 teaspoon salt, cinnamon, and 1 tablespoon honey. Spread into cooled shell. Stir 2 tablespoons honey gently into blueberries and arrange on top of tart. Chill for 2 hours.
Nutrition Facts : Calories 256 g, Cholesterol 28 g, Fat 11 g, Fiber 2 g, Protein 8 g, Sodium 193 g
EASY LEMON BERRY TARTLETS
These fruity, flaky tartlets filled with raspberries and topped with lemon-tinged cream cheese are a sweet ending to any weeknight meal. They are elegant yet come together quickly and easily. —Elizabeth Dehart, West Jordan, Utah
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 tartlets.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the thawed raspberries and confectioners' sugar; mash with a fork. Spoon into tart shells., In another small bowl, combine cream cheese and lemon curd. Pipe or spoon over filling. Top with fresh raspberries if desired.
Nutrition Facts : Calories 51 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 43mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
RICOTTA TART
I have not made this recipe but have posted it by request. It is a Nella Cucina recipe so it should be good. Enjoy
Provided by Bergy
Categories Pie
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- ---------Tomake the filling--------.
- In a saucepan (stainless steel) whisk two eggs and 1/4 cup sugar until well blended.
- Add the flour a little at a time.
- Gradually add the milk and whisk well.
- Place sauce pan over medium heat and whisk constantly for about 6 minutes or until thickened enough to coat the back of a wooden spoon.
- Place the filling aside covered with a sheet of buttered wax paper.
- In another bowl beat the Riccota with the remaining sugar and egg yolk until very smooth.
- Fold in the Lemon zest.
- Add the cooled filling blend well and set aside.
- ------Doughcrust----------.
- In a food processor, combine the flour and cornstarch.
- Add the remaining dough ingredients and mix until a soft ball begins to form.
- Knead the dough for a short time on a floured surface and divide in two.
- Wrap one half of the dough securely and freeze it for future use.
- Lightly grease an 11-inch tart pan with removable sides.
- Roll out one half and place in the prepared tart pan.
- Pour the filling into the pie shell and smooth the top.
- Bake in 375F degrees oven for 45-50 minutes or until a knife comes out clean.
- Remove tart to cooling rack.
- Remove sides from pan.
- Cut into wedges to serve.
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