Berries Swedish Cream Tartlets Recipes

SWEDISH CREAM WITH BERRIES DESSERT

Steps:

• In a large saucepan, combine the heavy whipping cream with the sugar. Cook and continuously stir over low heat until a thermometer reads 160 degrees Fahrenheit without boiling.
• Remove from heat and sprinkle the gelatin over the top of the mixture and immediately whisk until the gelatin is dissolved; approximately 2 minutes to be sure.
• Stir in vanilla and almond extract.
• Cool 10 minutes. Stir in the sour cream.
• Divide into 8 dessert cups and refrigerate at least 1 hour.
• Add fresh fruit just before serving or fruit compote.

BERRY TARTLETS

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.

STRAWBERRIES WITH SWEDISH CREAM

Steps:

• Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sugar to taste and liqueur if you like.
• Put the berries in four to six bowls or stemmed glasses and top with the cream. If desired, garnish with a leaf of fresh mint.

SWEDISH CREAM WITH SUMMER BERRIES

Steps:

• Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
• Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.

BERRY TARTLETS

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.

BERRIES AND CREAM TARTLETS

Steps:

• Preheat oven to 375°F. On a lightly floured surface, roll out dough 1/8 inch thick, 1 disk at a time. Cut out twenty-four 4-inch rounds, and fit dough into two dozen 3-inch tart pans. Trim dough flush with rims. Pierce bottoms of shells all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
• Line tart shells with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 15 minutes. Remove parchment and weights; continue baking until crusts are golden brown all over, about 10 minutes. Let cool completely on a wire rack.
• Fill tart shells halfway with pastry cream and top with berries, arranging in concentric circles. If desired, in a small saucepan over low heat, heat apricot jam until loose, then pass through a fine sieve. Gently brush berries with strained jam. Serve immediately or refrigerate up to 2 hours.

SWEDISH CREME

Steps:

• In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160° (do not allow to boil). Stir in gelatin until completely dissolved., Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert dishes. Refrigerate at least 1 hour., Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.