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.
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
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
BERRY RICOTTA TARTLETS
Provided by Giada De Laurentiis
Time 1h46m
Yield 15 to 18 tartlets
Number Of Ingredients 16
Steps:
- For the crust: 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 350 degrees F. 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.
- For the berries: In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar. Let the mixture stand for 30 minutes.
- For the ricotta topping: 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.
BRIE AND CRANBERRY TARTLETS BRIE AND CRANBERRY TARTLETS MAKES 45 TARTLETS 3 (1.9-OUNCE) PACKAGES MINIATURE PHYLLO PASTRY SHELLS (45 SHELLS)* 1 CUP WHOLE-BERRY CRANBERRY SAUCE 1 TABLESPOON ORANGE ZEST
How to make Brie and Cranberry Tartlets Brie and Cranberry Tartlets Makes 45 tartlets 3 (1.9-ounce) packages miniature phyllo pastry shells (45 shells)* 1 cup whole-berry cranberry sauce 1 tablespoon orange zest 1 (8-ounce) wheel of Brie, rind removed Preheat oven to
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Brie and Cranberry Tartlets
- Brie and Cranberry Tartlets
- Makes 45 tartlets
- (1.9-ounce) packages miniature phyllo pastry shells (45 shells)*
- cup whole-berry cranberry sauce
- tablespoon orange zest
- (8-ounce) wheel of Brie, rind removed
- Preheat oven to 350°. Line a baking sheet with heavy-duty aluminum foil. Place shells on prepared baking sheet, and bake for 5 minutes. Cool completely on baking sheet. Reduce oven temperature to 300°.
- In a small bowl, combine cranberry sauce and orange zest. Cut Brie into about 45 pieces. Place 1 Brie piece in each pastry shell; top with about 1 teaspoon cranberry mixture.
- Bake for 4 to 6 minutes, or just until cheese begins to melt. Serve immediately.
- *We tested with Athens Mini Fillo Shells.
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.
LEMON BERRY TARTLETS (WITH PUFF PASTRY)
This came from another site and looks so pretty and pretty simple. Here's what Chef John had to say: "This recipe is more about the technique for making little puff pastry tart shells. Fill with lemon curd, chocolate mousse, or whipped cream"
Provided by Bonnie G 2
Categories Tarts
Time 28m
Yield 12 Tarts, 12 serving(s)
Number Of Ingredients 6
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, or any fresh berry.
- Dust with confectioners' sugar.
Nutrition Facts : Calories 123.6, Fat 8.2, SaturatedFat 2.1, Cholesterol 15.5, Sodium 56.9, Carbohydrate 10.4, Fiber 0.3, Sugar 0.8, Protein 2.1
LEMON BERRY TARTLETS
Provided by Food Network
Number Of Ingredients 6
Steps:
- 1 WHISK sweetened condensed milk, lemon juice and lemon peel until blended and mixture begins to thicken. Fold in whipped topping.
- 2 DIVIDE evenly between the 6 mini pie crusts. Press down in center with a spoon to make a depression about 1-inch deep. Refrigerate for 2 hours or until firm. Make depression again a little bit deeper. Fill each tartlet with a heaping tablespoon of preserves. Serve immediately.
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
WW 1 POINT - QUICK BERRY TARTLETS
Make and share this Ww 1 Point - Quick Berry Tartlets recipe from Food.com.
Provided by mariposa13
Categories Tarts
Time 40m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- To prepare shells, preheat oven to 350°F Spray 24 nonstick mini-muffin cups with cooking spray.
- Pulse the flour, cornstarch, sugar, and salt in a food processor. Add cream cheese, butter, and milk. Pulse until mixture forms into fine, damp crumbs. Press into a ball and knead gently a few times.
- Divide the dough into 4 pieces; then divide each one into 6 tablespoon size pieces. Gently press each piece into the bottom and up the sides of the prepared muffin cups. Make a few holes in the bottom of each cup with a fork. Lightly brush the inside of each cup with the egg yolk. Bake until golden along the edges (about 20 min). Cool completely.
- To assemble, spread 1 tsp pudding into each cooked shell. Top with berries. Just before serving, sift a light dusting of confectioners sugar over the tartlets.
- 1 Point per serving (1 tartlet).
Nutrition Facts : Calories 43.5, Fat 1.9, SaturatedFat 1.1, Cholesterol 11.7, Sodium 15.5, Carbohydrate 5.7, Fiber 0.1, Sugar 1.4, Protein 0.9
BERRY-LEMON TARTLETS
Steps:
- Preheat oven to 350 degrees 1. Place sugar, lemon zest and eggs in a heavy-bottom saucepan, set over medium heat. 2. Whisk constantly until mixture is combined and warmed through about 3 to 4 minutes. 3. Add lemon juice and butter, cook, whisking constantly, until slightly thicken and bubbly, about 4 to 5 minutes. 4. Cool to room temperature and then refrigerate until thoroughly chilled and thickened. 5. Once chilled fold in whipped topping until just combined. 6. Place prebaked, phyllo shells on a cookie sheet, and bake until crispy, about 5 minutes. 7. Let cool and then spoon about 2 tsp of the lemon mixture into each shell. 8. When ready to serve, garnish with a berry. Yields 1 tartlet per serving.
LEMON-BERRY TARTLETS
Steps:
- In a small bowl, whisk together the creme fraiche, lemon curd and cinnamon until slightly thickened. Spoon 1 to 2 teaspoons of the mixture into each phyllo cup. The filling should be lightly mounded in the cups, but not overflowing. Top each cup with several berries, then arrange the cups on a serving platter. Spoon powdered sugar into a mesh strainer, then hold it over the filled cups and gently tap to dust with sugar.
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
SUMMER BERRY FIZZ TARTLETS
A scrumptious picnic pudding that can be assembled when you arrive
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 12 tartlets
Number Of Ingredients 9
Steps:
- Preheat oven to fan 160C/conventional 180C/gas 4. Roll the pastry out on a floured surface to the thickness of a £2 coin. Cut out 12 circles of pastry to fit a bun tin, re-rolling trimmings as needed. Line the tin with the pastry rounds, then brush with egg white. Crumble over the almonds and sprinkle over 2 tbsp of the sugar. Bake for 20-25 minutes until golden and starting to go sticky. Leave to cool.
Nutrition Facts : Calories 155 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
MIXED BERRY TARTLETS RECIPE - (4.3/5)
Provided by á-174535
Number Of Ingredients 11
Steps:
- Let pie crusts stand at room temperature for 15 minutes. Preheat oven to 400 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. For pastry shells, unroll pie crusts. Use a 3-1/2-to 4-inch round cutter to cut 6 rounds from each crust. Press rounds into prepared muffin cups, pleating to fit. For tartlet filling, in a medium bowl combine the 2 tablespoons sugar and the cornstarch; stir in berries and lemon juice. Spoon berry mixture into pastry shells. Bake for 20 minutes or until pastry is golden. Cool in muffin cups on a wire rack for 5 minutes. Carefully remove tartlets from muffin cups; cool completely on wire rack. In a medium mixing bowl combine whipping cream, lemon curd, 1 teaspoon sugar, and vanilla; beat with wire whisk or with electric mixer on medium speed until cream mixture mounds and is fluffy. Spoon on tarts. Garnish each tart with a mint sprig. Makes 12 servings.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love