Best Mixed Berry Tart Recipes

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MIXED BERRY TART



Mixed Berry Tart image

This berry tart is light and fresh! Refrigerate any leftovers.

Provided by janet

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h

Yield 8

Number Of Ingredients 11

cooking spray
1 ½ cups all-purpose flour
¾ cup unsalted butter, at room temperature
⅓ cup confectioners' sugar
¼ teaspoon salt
5 ounces cream cheese, at room temperature
½ cup white sugar
2 large eggs, at room temperature
2 lemons, zested and juiced
2 cups fresh mixed berries
4 sprigs fresh mint, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch tart pan with cooking spray.
  • Combine flour, butter, confectioners' sugar, and salt in the bowl of a food processor; pulse until a soft dough forms. Press dough into the bottom of the prepared pan; prick with a fork.
  • Bake in the preheated oven until edge of crust is golden, 15 to 20 minutes. Remove from the oven and cool; do not turn oven off.
  • Place cream cheese in a large bowl; beat with an electric mixer until smooth, 2 to 3 minutes. Add sugar; mix until combined, 1 to 2 minutes. Add eggs; blend for 1 to 2 minutes. Add lemon zest and juice; mix until incorporated. Pour mixture into cooled tart shell.
  • Bake in the preheated oven until filling has set, about 25 minutes. Chill thoroughly, at least 1 hour. Top with berries and garnish with mint.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 39.2 g, Cholesterol 111.7 mg, Fat 25.1 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 15.3 g, Sodium 145.9 mg, Sugar 19.7 g

MIXED BERRY CRUMBLE TART



Mixed Berry Crumble Tart image

Make the most of the summer berry bounty by making this easy tart, filled with fresh raspberries, blueberries and strawberries and topped with a simple crumble.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 8

Number Of Ingredients 10

1 1/2 cups sliced fresh strawberries
1 1/2 cups fresh blueberries
1 cup fresh raspberries
2/3 cup sugar
2 tablespoons cornstarch
3/4 cup Gold Medal™ all-purpose flour
1/2 cup sugar
1 teaspoon grated orange peel
1/3 cup butter, melted
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • Heat oven to 425°F. Roll pie crust into 13-inch round. Fold into fourths and place in 10- or 11-inch tart pan with removable bottom; unfold and press against bottom and side of pan. Trim overhanging edge of pastry even with top of pan.
  • In large bowl, gently toss berries with 2/3 cup sugar and the cornstarch. Spoon into pastry-lined pan.
  • In small bowl, stir flour, 1/2 cup sugar, the orange peel and melted butter with fork until crumbly. Sprinkle evenly over berries.
  • Bake 35 to 45 minutes or until fruit bubbles in center. Remove tart from side of pan. Serve warm.

Nutrition Facts : Calories 380, Carbohydrate 60 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 34 g, TransFat 0 g

NO-BAKE MIXED BERRY TART



No-Bake Mixed Berry Tart image

Take advantage of the confluence of berry season with light-and-healthy no-bake-dessert season. This easy, pretty tart is versatile enough to go to a weeknight potluck or a weekend dinner party.

Provided by Jackie Alpers

Categories     dessert

Time 9h30m

Yield 8 to 10 servings

Number Of Ingredients 15

5.25 ounces dark chocolate, at least 78 percent cacao
2 cups graham cracker crumbs, preferably organic
1/2 cup (1 stick) salted butter, preferably grass-fed, at room temperature
1 envelope (2 1/2 teaspoons) unflavored gelatin
1 cup light coconut milk
3 1/2 cups (about 18 ounces) strawberries, preferably organic, stems removed
1 to 2 tablespoons sugar
One 8-ounce package light cream cheese, softened
1 1/2 cups nonfat plain Greek yogurt
1 teaspoon pure vanilla extract
2 to 4 halved strawberries, preferably organic, with greens intact
1/4 cup blueberries
1/4 cup blackberries
1/4 cup raspberries
1 tablespoon chopped hazelnuts

Steps:

  • For the dark chocolate graham cracker crust: Break the chocolate into pieces and place in the bowl of a food processor along with the graham cracker crumbs. Blend together until combined. Cut the stick of butter into several pieces and add to the food processor. Blend again until the mixture starts to clump together and has the consistency of wet sand.
  • Dump the crumb mixture into a 10-inch round deep tart pan with 2-inch sides and a removable bottom. Press the crumbs into the bottom and towards the sides of the pan using the bottom of a glass. Then press down from the top with your thumb along the lip of the crust and press against the wall of the crust to create a scalloped edge. Gently scrape away the inside of the tart walls with a spoon while still pressing down from the top so that the crust is consistently 1/2-inch to 2/3-inch thick all the way around. Press and smooth the crumbs across the bottom of the pan. Refrigerate the crust for about 1 hour.
  • For the strawberry smoothie mousse filling: Sprinkle the gelatin over the coconut milk in a medium microwave-safe bowl and let sit 1 minute. Microwave on high for 40 seconds, then stir until the gelatin is completely dissolved.
  • Pulse the strawberries, 1 tablespoon sugar and the coconut gelatin mixture in a food processor or blender until the berries are pureed. Add the cream cheese, Greek yogurt and vanilla extract and continue blending until smooth. Taste and add another tablespoon of sugar if desired, then scrape down the sides and blend again. Pour into the prepared crust and refrigerate for 2 hours.
  • For the decorative topping: Gently push the strawberries decoratively into the semi-gelled filling, then press in the blueberries, blackberries and raspberries to make a pretty pattern. Sprinkle the hazelnuts over the surface. Refrigerate until set, 4 to 6 more hours or overnight.
  • To unmold the pie, carefully press up from the bottom of the tart pan, then slice with a sharp knife (the crust will be very firm) and serve.

Nutrition Facts : Calories 360, Fat 22 grams, SaturatedFat 12 grams, Cholesterol 35 milligrams, Sodium 220 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 9 grams, Sugar 17 grams

EASY MIXED BERRY AND CHOCOLATE TART RECIPE BY TASTY



Easy Mixed Berry And Chocolate Tart Recipe by Tasty image

Add a little indulgence into your quarantine with this quick and easy puff pastry tart. We use mostly frozen ingredients and a few pantry staples, but this simple dessert is not lacking in flavor!

Provided by Andrew Pollock

Categories     Bakery Goods

Time 55m

Yield 6 servings

Number Of Ingredients 8

¼ cup semi sweet chocolate
2 cups frozen mixed berry, thawed
2 tablespoons cornstarch
2 tablespoons granulated sugar
1 sheet frozen puff pastry, thawed
2 tablespoons honey
1 tablespoon warm water
¼ cup powdered sugar, for dusting

Steps:

  • Position an oven rack in the bottom third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Fill a small saucepan with about an inch of water and bring to a strong simmer. Place a medium heatproof bowl over the pot (making sure the bottom isn't touching the water) and add the chocolate chips. Melt, stirring often, until completely smooth, about 2 minutes. Remove the pot from the heat but leave the bowl sitting over the water so the chocolate stays warm. Alternatively, microwave the chocolate chips in 30-second intervals, stirring between, until melted and smooth.
  • In a medium bowl, toss the thawed berries with the cornstarch and granulated sugar until fully coated.
  • Lay the thawed puff pastry sheet on the prepared baking sheet. Drizzle the melted chocolate over to the center of the pastry and spread evenly, leaving a 1½-inch border around the edges. Scoop the berries on top of the chocolate. Fold the edges of the pastry over the berries.
  • In a small bowl, whisk together the honey and warm water until fully combined. Brush the honey mixture over the exposed pastry.
  • Bake the tart until the pastry is puffed and golden brown, 18-20 minutes. Remove the tart from the oven and let cool for 15-20 minutes.
  • Dust the tart with powdered sugar, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 359 calories, Carbohydrate 46 grams, Fat 18 grams, Fiber 3 grams, Protein 4 grams, Sugar 22 grams

SUMMER FRESH MIXED BERRY TART/PIE



Summer Fresh Mixed Berry Tart/Pie image

This recipe has been a family favorite for several years now. I make this tart several times every summer when the berries are ripe and sweet. Whenever I bring this to a family get together, I often make at least 2 because it is always the first dessert to disapear. It makes a beautiful presentation, and is very light and refreshing on a hot summer day!

Provided by Christina King

Categories     Tarts

Time 28m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups graham cracker crumbs
1/3 cup sugar
7 tablespoons butter, melted
1/2-2/3 cup sugar, depending on sweetness of berries
2 1/2 tablespoons cornstarch
2 cups water
1 (3 ounce) package raspberry gelatin powder
1 (3 ounce) package strawberry gelatin
8 cups fresh berries (Use a mixture of whatever is available, raspberries, strawberries, blueberries, blackberries, marion) or 8 cups frozen berries (Use a mixture of whatever is available, raspberries, strawberries, blueberries, blackberries, marion)
whipped cream (optional)

Steps:

  • CRUST:.
  • Combine graham crackers, sugar and melted butter.
  • Press into bottom and sides of a 10-inch tart pan, or deep dish pie plate.
  • Bake for 8 to 10 minutes at 375 degrees Fahrenheit; cool completely.
  • FILLING:.
  • In a saucepan whisk together sugar and cornstarch (to prevent lumps).
  • Add water, and bring to a rapid boil for about 2 minutes.
  • Stir in raspberry and strawberry gelatin until completely disolved.
  • Cool at room temperature for about 20 minutes.
  • Place berries into cooled crust.
  • Pour gelatin mixture slowly over berries, trying to cover most of the exposed berries.
  • Refrigerate until set, about 3 hours.
  • Remove from tart pan and serve with whipped cream if desired.
  • Enjoy!

Nutrition Facts : Calories 232.6, Fat 8.1, SaturatedFat 4.5, Cholesterol 17.8, Sodium 193.4, Carbohydrate 39, Fiber 0.4, Sugar 30.4, Protein 2.1

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

MIXED-BERRY CRUMBLE TART



MIXED-BERRY CRUMBLE TART image

Categories     Berry     Dessert     Bake

Yield 8 people

Number Of Ingredients 10

One-Crust Pie
1 1/2 cups sliced fresh strawberries
1 1/2 cups fresh blueberries
1 cup fresh rspberries
2/3 cup sugar
2 Tablespoons cornstarch
3/4 cup all-purpose flour
1/2 cup sugar
1 teaspoon grated orange peel
1/3 cup butter, melted

Steps:

  • 1. Heat oven to 425. 2. In large bowl, gently toss berries with 2/3 cup sugar and the cornstarch, Spoon into pastrylined pan. 3. In small bowl, stir flour, 1/2 cup sugar, the orange peel, and butter with fork until crumbly. Sprinkle over berries. 4. Bake 35-45 minutes or until fruit bubbles in the center. Serve warm (great with vanila ice cream)

MIXED BERRY TART



MIXED BERRY TART image

Categories     Fruit

Number Of Ingredients 17

For the pastry:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/8 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into
1/2-inch pieces
1 egg yolk, beaten with 2 Tbs. heavy cream
For the vanilla pastry cream:
3 Tbs. granulated sugar
1 Tbs. all-purpose flour
1 Tbs. cornstarch
2 egg yolks
2/3 cup milk
1/2 tsp. vanilla extract
4 cups mixed berries, such as blueberries,
raspberries, strawberries and blackberries
Confectioners' sugar for dusting

Steps:

  • Position a rack in the lower third of an oven and preheat to 425ºF. To make the pastry, in the bowl of a food processor, combine the flour, granulated sugar and salt and pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse until the dough holds together when squeezed. Turn the dough out onto a lightly floured surface and knead a few times until it comes together in a ball. Shape into a 5-inch disk, wrap with plastic wrap and refrigerate for 30 minutes. Meanwhile, make the pastry cream: In the bowl of an electric mixer fitted with the whisk attachment, beat the granulated sugar, flour, cornstarch and egg yolks on medium speed until thick and pale yellow, 2 to 3 minutes. In a saucepan over medium heat, combine the milk and vanilla and bring to a simmer. While stirring, pour half the milk into the sugar mixture until combined. Then pour this mixture back into the pan with the remaining milk and place over medium-low heat. Cook, whisking constantly, until the mixture thickens and starts to bubble, 1 to 2 minutes. Be sure to scrape the sides and corners of the pan while whisking to prevent scorching. Pour the pastry cream into a clean bowl and cover the surface with parchment paper. Let cool to room temperature, then refrigerate for 1 hour. On a floured surface, roll out the dough into an 11-inch round. Transfer to a 9-inch tart dish and trim the edges to make them flush with the rim. (If the dough starts to break, just piece it together in the dish.) Line the pastry with parchment paper, fill with pie weights, rice or beans and bake for 5 minutes. Reduce the oven temperature to 350ºF. Remove the pie weights and parchment paper and, using a fork, poke holes in the bottom of the crust. Bake until the crust is golden, 15 to 20 minutes more. Transfer to a wire rack and let cool for about 1 hour.

MIXED BERRY TART



Mixed Berry Tart image

I got this recipe in the mail from Kroger grocery stores. I thought the recipe sounded delicious, so wanted to post it before it slipped away into file 13. As Kroger has stated, "This easy tart makes a perfect Mother's Day treat. I would have to agree. I can imagine this tart being topped with fresh strawberries, blueberries,...

Provided by Julia Ferguson

Categories     Pies

Number Of Ingredients 12

3/4 c unsalted butter, at room temperature
1/3 c confectioners' sugar
1 2/ c all purpose flour
1/4 tsp salt
LEMON FILLING
5 oz cream cheese, at room temperature
1/2 c granulated sugar
1/2 c fresh lemon juice (from 2 large lemons)
1 Tbsp lemon zest (from the 2 lemons, before juicing)
2 large eggs
2 c fresh mixed berries
mint for garnish, optional

Steps:

  • 1. FOR THE SHORTBREAD CRUST: Blend crust ingredients, butter, confectioners' sugar, all-purpose flour and salt, until a soft dough forms.
  • 2. Pat soft dough in a 9-10 inch tart pan, sprayed with nonstick cooking spray. Prick crust with fork.
  • 3. Bake at 350^F for 15-20 minutes. Let crust cool, but keep oven heated.
  • 4. FOR THE LEMON FILLING: Blend cream cheese in mixer or food processor until smooth.
  • 5. Add granulated sugar, lemon juice, lemon zest and eggs, 1 at a time, blending after each egg, until blended and smooth.
  • 6. Pour into tart shell and bake at 350^F for 25 minutes.
  • 7. Remove from oven; cool in fridge for 1 hour. Top with berries and garnish with mint.
  • 8. Refrigerate any leftovers.

MIXED BERRY TART RECIPE - (4.3/5)



Mixed Berry Tart Recipe - (4.3/5) image

Provided by leslee236

Number Of Ingredients 17

For the pastry:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/8 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into
1/2-inch pieces
1 egg yolk, beaten with 2 Tbs. heavy cream
For the vanilla pastry cream:
3 Tbs. granulated sugar
1 Tbs. all-purpose flour
1 Tbs. cornstarch
2 egg yolks
2/3 cup milk
1/2 tsp. vanilla extract
4 cups mixed berries, such as blueberries,
raspberries, strawberries and blackberries
Confectioners' sugar for dusting

Steps:

  • Position a rack in the lower third of an oven and preheat to 425ºF. To make the pastry, in the bowl of a food processor, combine the flour, granulated sugar and salt and pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse until the dough holds together when squeezed. Turn the dough out onto a lightly floured surface and knead a few times until it comes together in a ball. Shape into a 5-inch disk, wrap with plastic wrap and refrigerate for 30 minutes. Meanwhile, make the pastry cream: In the bowl of an electric mixer fitted with the whisk attachment, beat the granulated sugar, flour, cornstarch and egg yolks on medium speed until thick and pale yellow, 2 to 3 minutes. In a saucepan over medium heat, combine the milk and vanilla and bring to a simmer. While stirring, pour half the milk into the sugar mixture until combined. Then pour this mixture back into the pan with the remaining milk and place over medium-low heat. Cook, whisking constantly, until the mixture thickens and starts to bubble, 1 to 2 minutes. Be sure to scrape the sides and corners of the pan while whisking to prevent scorching. Pour the pastry cream into a clean bowl and cover the surface with parchment paper. Let cool to room temperature, then refrigerate for 1 hour. On a floured surface, roll out the dough into an 11-inch round. Transfer to a 9-inch tart dish and trim the edges to make them flush with the rim. (If the dough starts to break, just piece it together in the dish.) Line the pastry with parchment paper, fill with pie weights, rice or beans and bake for 5 minutes. Reduce the oven temperature to 350ºF. Remove the pie weights and parchment paper and, using a fork, poke holes in the bottom of the crust. Bake until the crust is golden, 15 to 20 minutes more. Transfer to a wire rack and let cool for about 1 hour. To serve, spoon the pastry cream into the crust, arrange the berries on top and dust with confectioners sugar. Serves 8.

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