Berry Ricotta Tartlets Recipes

HEALTHY BLUEBERRY-RICOTTA TARTLETS

Healthy Blueberry-Ricotta Tartlets image

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

Ingredients

1/2 cup part-skim ricotta
1/2 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
1 tablespoon plus 1 teaspoon apricot jam
1/3 cup blueberries
12 frozen mini phyllo shells, thawed
2 teaspoons pine nuts or sliced almonds

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

BERRY TARTLETS

Berry Tartlets image

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

Ingredients

Pate Sucree for Tarts
All-purpose flour, for dusting
Orange-Vanilla Pastry Cream
1 1/4 cups mixed berries, such as red and golden raspberries, blueberries, blackberries, red and white currants, gooseberries, and wineberries, picked over
Blueberry leaves, for garnish (optional)

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.

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