Best Mixed Berry Cream Tart Recipes

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MIXED-BERRY CREAM TART



Mixed-Berry Cream Tart image

Looking for a crunchy fruit dessert? Then check out these delicious tarts made with Nature Valley® granola bars, spread with cream cheese and topped with berries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 8

Number Of Ingredients 10

2 cups sliced fresh strawberries
1/2 cup boiling water
1 Jell-O™ gelatin strawberry sugar free
3 pouches (1.5 oz each) Nature Valley™ roasted almond crunchy granola bars (from 8.9-oz box)
1 package (8 oz) fat-free cream cheese
1/4 cup sugar
1/4 teaspoon almond extract
1 cup fresh blueberries
1 cup fresh raspberries
Fat-free whipped topping, if desired

Steps:

  • In small bowl, crush 1 cup of the strawberries with pastry blender or fork. Reserve remaining 1 cup strawberries.
  • In medium bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir crushed strawberries into gelatin. Refrigerate 20 minutes.
  • Meanwhile, leaving granola bars in pouches, crush granola bars with rolling pin. Sprinkle crushed granola in bottom of 9-inch ungreased glass pie plate, pushing crumbs up side of plate to make crust.
  • In small bowl, beat cream cheese, sugar and almond extract with electric mixer on medium-high speed until smooth. Drop by spoonfuls over crushed granola; gently spread to cover bottom of crust.
  • Gently fold blueberries, raspberries and remaining 1 cup strawberries into gelatin mixture. Spoon over cream cheese mixture. Refrigerate about 3 hours or until firm. Serve topped with whipped topping.

Nutrition Facts : Calories 200, Carbohydrate 36 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 26 g, TransFat 0 g

BERRY TART



Berry Tart image

A buttery, flaky homemade crust, vanilla bean custard filling, and juicy berries make this berry tart the ultimate summer dessert! It's a beautiful and delicious way to showcase all the best fruit this season has to offer!

Provided by Alyssa Rivers

Categories     Dessert

Time 6h18m

Number Of Ingredients 17

1 ½ Cup Flour
¼ Cup Granulated Sugar
¼ Teaspoon Salt
¼ Cup Unsalted Butter (Cold)
1 Egg Yolk
2-4 Tablespoons cold water (as needed)
2 Cups Whole Milk
1 Vanilla bean Pod (split down the center)
6 Tablespoons Granulated Sugar
1 Pinch Salt
2 ½ Tablespoons Cornstarch
5 Large Egg Yolks
3 Tablespoons Unsalted Butter
Fresh Strawberries
Fresh Raspberries
Fresh Blueberries
Apricot Jam For The Glaze

Steps:

  • In a medium bowl, mix the flour, sugar, and salt together. Using a fork or a pastry blender, cut the cold butter into the flour mixture and continue to cut it in until it begins to resemble breadcrumbs.
  • Add in the egg yolk and mix as best you can with a fork before adding 2 tbsp of the chilled water. Knead the dough together gently, adding more water if necessary to bring the dough together in a ball.
  • Wrap the dough in plastic wrap and allow to chill in the fridge for 30 minutes and preheat the oven to 375° while it chills.
  • Once chilled, roll the dough out into a 1/8 inch thick circle. If the dough is cracking as you roll, give it a few minutes to warm up slightly before trying again. To transfer it to the tart pan, roll the pastry up on your rolling pin and unroll it over the tart pan.
  • Press the bottom and sides into the pan. Trim the excess dough by rolling the rolling pin over the top of the tart pan. Prick the bottom of the pan a few times with a fork and lay a good-sized piece of parchment in the center of the crust. Add pie weights, uncooked beans, or uncooked rice to the center to weigh down the parchment.
  • Bake for 15 minutes, remove the parchment and weights from the crust and then bake for an additional 10 minutes, or until the edges are golden brown. Let cool completely.
  • Use the blunt side of a paring knife to remove the seeds from the vanilla pod.
  • Add the milk and vanilla beans to a medium saucepan. Heat over medium heat until the edges of the milk begin to bubble, but not boil.
  • While the milk heats, whisk together the sugar, salt, cornstarch, and egg yolks in a medium sized bowl. As soon as the milk starts simmering, remove it from the heat and slowly pour it into the egg yolk mixture while whisking constantly.
  • Add the mixture back into the saucepan and return to medium heat. Whisk constantly for 1-2 minutes until it starts to thicken. Lower the heat to low and continue to whisk for 3-4 minutes as the mixture continues to thicken and starts to bubble.
  • Remove from the heat and whisk in the butter until it is completely absorbed. Pour the custard into the cooled crust. Immediately cover the hot custard with plastic wrap, being sure the plastic wrap touches the entire surface to prevent a skin from forming.
  • Place in the fridge and cool for 4 hours, or overnight.
  • Top with fresh berries as desired being sure to cover the whole top of the custard. In a small bowl mix 2 tablespoons of apricot jam mix with 1 teaspoon of water and heat in the microwave for 10 seconds. Mix again before using a pastry brush to brush the glaze across the top of the berries.
  • Serve Immediately.

Nutrition Facts : Calories 271 kcal, Carbohydrate 32 g, Protein 5 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 172 mg, Sodium 86 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving

BERRY TART WITH MASCARPONE CREAM



Berry Tart with Mascarpone Cream image

Categories     Berry     Cheese     Dessert     Bake     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 11

sweet pastry dough
pie weights or raw rice for weighting shell
1 cup mascarpone cheese (about 8 ounces)
1/3 cup well-chilled heavy cream
1/4 cup sugar
1 1/2 cups small strawberries
1 cup raspberries
1 cup blueberries
1 cup blackberries
2 tablespoons sweet orange marmalade
2 tablespoons dark berry liqueur such as blueberry, blackberry, or cassis

Steps:

  • Preheat oven to 375°F.
  • On a floured surface with a floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick) and fit into a 9-inch tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and with a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
  • Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes and carefully remove foil and weights or rice. Bake shell until golden, about 10 minutes more, and cool completely in pan on a rack. Shell may be made 1 day ahead and kept in pan, loosely covered, at room temperature.
  • In a bowl with a whisk or an electric mixer beat together mascarpone, cream, and sugar until mixture holds stiff peaks. Spoon mixture into shell, spreading evenly.
  • Quarter strawberries and in a large bowl combine with remaining berries. In a small saucepan simmer marmalade and liqueur, stirring, until reduced to about 3 tablespoons and pour over berries. With a rubber spatula gently stir berries to coat evenly. Mound berries decoratively on mascarpone cream. Tart may be assembled 2 hours ahead and chilled. Bring tart to room temperature and remove side of pan before serving.

BERRY TARTLETS



Berry Tartlets image

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

Pastry for double-crust pie (9 inches)
2 tablespoons sugar
1 tablespoon cornstarch
1 package (12 ounces) frozen unsweetened mixed berries, thawed
1 tablespoon lemon juice
TOPPING:
1/3 cup heavy whipping cream
1/4 cup lemon curd
1 teaspoon sugar
1/4 teaspoon vanilla extract
Fresh berries, optional

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.

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