Cherry And Zabaglione Cream Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHERRY AND ZABAGLIONE CREAM TART



Cherry and Zabaglione Cream Tart image

A sophisticated finale that's easier than pie. If you have a little extra time, you might make your own pastry shell.

Yield Serves 6

Number Of Ingredients 9

3 egg yolks
1/4 cup sugar
3 tablespoons Marsala
1/2 cup chilled whipping cream
2 tablespoons sour cream
1 9-inch refrigerated ready pie crust (1/2 15-ounce package), room temperature
1 teaspoon (heaping) all purpose flour
1 1/2 cups pitted fresh cherries or frozen, thawed and well drained
3 tablespoons grated bittersweet (not unsweetened) or semisweet chocolate

Steps:

  • Whisk yolks and sugar in top of double boiler over simmering water to blend. Gradually whisk in Marsala. Continue whisking until mixture is tripled in volume and holds shape in spoon, about 5 minutes. Set top of double boiler over bowl filled with ice and water and whisk zabaglione until cool. Remove from over water. Beat cream and sour cream in medium bowl to stiff peaks. Whisk in zabaglione. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)
  • Preheat oven to 400°F. Dust 1 side of crust with flour. Gently transfer crust to 9-inch tart pan with removable bottom, floured side down. Press into pan and press to seal any cracks. Trim edges. Pierce all over with fork. Bake until golden brown, about 15 minutes. Cool on rack.
  • Drain cherries on paper towels. Arrange in crust. Spoon zabaglione cream over. Cover and refrigerate at least 1 hour. (Can be prepared 3 hours ahead.)
  • Sprinkle with chocolate and serve.

CHERRY TARTS



Cherry Tarts image

At our house, we celebrate George Washington's birthday with this cherry dessert.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons cold water
3/4 cup sugar
3 tablespoons cornstarch
2 cans (14-1/2 ounces each) pitted tart cherries
1 tablespoon butter
1/4 teaspoon almond extract
4 to 5 drops red food coloring, optional

Steps:

  • In a small bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Refrigerate for 30 minutes., Preheat oven to 450°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut out eight 5-in. circles. Place each over an inverted custard cup on an ungreased 15x10x1-in. baking pan; flute edges. , Bake 10-11 minutes or until golden brown. Cool 5 minutes before removing tart shells from custard cups; cool completely on wire racks., For filling, in a large saucepan, combine sugar and cornstarch. Drain cherries, reserving 1 cup juice. Set cherries aside. Stir reserved juice into sugar mixture until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cherries, butter, almond extract and food coloring if desired. Cool to room temperature. Spoon about 1/4 cup filling into each tart shell.

Nutrition Facts : Calories 331 calories, Fat 14g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 166mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

CHERRY JAM TART



Cherry Jam Tart image

Yield makes a 10-by-15-inch tart, serving 10 or more

Number Of Ingredients 9

11 ounces butter (2 3/4 sticks), plus more for the pan
1 cup sugar
2 cups all-purpose flour, plus more for handling the dough
2 cups almond flour or almond meal (see Sources, page 387)
1/4 teaspoon kosher salt
1/2 cup dried cherries
2 cups (or a bit more) chunky cherry preserves (about 24 ounces in jars)
1/2 cup sliced blanched almonds, lightly toasted
An electric mixer with paddle attachment; a 10-by-15-inch jelly-roll pan; cookie cutters or a pastry wheel

Steps:

  • To make the tart dough: Cream the butter and sugar in the mixer bowl on medium-high speed until light and fluffy. Add the flours and salt to the bowl, and beat on low speed just until the dry ingredients are incorporated and a cohesive dough forms.
  • Scrape the dough out of the bowl onto a work surface, and knead a few times, until it comes together in a ball. Divide into two pieces-a larger piece of two-thirds of the dough, and a small piece of a third of the dough. Press both pieces into flat rectangles, and wrap them well in plastic wrap. Refrigerate for 2 hours (or for a day) before rolling; freeze for longer keeping.
  • When you are ready to bake the tart, arrange a rack in the center of the oven and heat to 350°. Butter the bottom and sides of the baking pan. In a small bowl, cover the dried cherries with warm water (or rum or liqueur); let them soak and soften.
  • Place the larger piece of dough between two sheets of parchment, and roll it out to a rectangle a bit larger than the jelly-roll pan. Peel off the top layer of parchment, and invert the dough so it lies centered in the pan, then peel off the second parchment sheet. Gently press and push the dough into the pan to form a smooth, intact crust, even on the bottom and slightly thicker against the sides of the pan. Scrape off excess dough so the crust is flush with the pan sides, and save all the scraps. (If the crust tears or is too thin in spots, patch with the extra dough.)
  • For the tart filling, scrape all the cherry preserves into a bowl; drain the rehydrated cherries and stir them into the preserves. Spread all the filling in the crust, covering the bottom evenly.
  • Roll the smaller piece of dough between the parchment sheets to a round or oblong sheet (about as thick as you rolled the larger piece of dough). Peel off the top layer of parchment; to make a decorative top crust you can cut out circles or other shapes with floured cookie cutters or use a pastry wheel to cut diamonds or lattice strips. If you are short on top crust dough gather and reroll all the dough scraps to make more shapes, and lay them all over the tart, in any pattern you like, with the cherry filling peeking through. Sprinkle the sliced almonds evenly over the top of the tart.
  • Set the tart in the oven, and bake about 50 minutes, rotating the pan halfway through the baking time, or until the crust is deep golden brown and the filling is bubbling.
  • Let the tart cool completely on a wire rack. Cut in pieces of any size, and serve on individual dessert plates, or arrange the pieces on a serving platter for a buffet or picnic. Dust them with confectioners' sugar, or accompany with whipped cream, ice cream, or zabaglione.

BLANCA'S CHERRY CHEESE TARTS



Blanca's Cherry Cheese Tarts image

These miniature cheesecakes with graham cracker crusts and rich cherry topping are absolutely the best!!!! You just can't have one. It's a hit at every gathering!

Provided by BLANCA CASTELLO

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 26

Number Of Ingredients 10

2 (8 ounce) packages cream cheese
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 ⅛ cups graham cracker crumbs
2 tablespoons white sugar
1 pinch ground cinnamon
¼ cup butter
1 (21 ounce) can cherry pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place cup cake liners into muffin tins.
  • To Make Filling: In a medium bowl, combine cream cheese and 1/2 cup sugar. Stir in eggs, vanilla and lemon juice. Mix thoroughly.
  • To Make Crust: Combine crumbs, 2 tablespoons sugar and cinnamon. Cut in butter until crust forms small crumbs. Put one spoonful of crust into each cup cake liner and pat it down. Spoon a layer of filling on top of crusts.
  • Bake in preheated oven for 30 minutes. When tarts are fresh from oven, spoon cherry pie filling over top of each. Let tarts chill in refrigerator for 30 minutes to an hour.

Nutrition Facts : Calories 143.1 calories, Carbohydrate 14.6 g, Cholesterol 34.3 mg, Fat 8.6 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 5.1 g, Sodium 95.3 mg, Sugar 6.1 g

More about "cherry and zabaglione cream tart recipes"

CHERRY JAM TART - LIDIA - LIDIA'S ITALY
Let the tart cool tart completely on a wire rack. Cut in pieces of any size, and serve on individual dessert plates, or arrange the pieces on a serving platter for a buffet or picnic. Dust them with …
From lidiasitaly.com


ITALIAN CHERRY BERRY CREAM TART - WHAT'S COOKIN' ITALIAN STYLE CUISINE
Jun 17, 2022 Tart Crust; 1 1/2 cups all-purpose flour; 1/2 cup salted butter softened; 1/4 cup granulated white sugar; 1 large egg, lightly beaten ( 1/2 cup crushed nuts IE: walnuts, …
From whatscookinitalianstylecuisine.com


NO-BAKE CHERRY TARTS - SIMPLY STACIE
Mar 22, 2016 No-Bake Cherry Tarts. This post contains affiliate links. I made these No-Bake Cherry Tarts with a Wilton Mini-Tart Pan. It’s getting a ton of use lately. It has a graham cracker crumb crust and cherry pie filling. There’s …
From simplystacie.net


CHERRY APPLE PIE RECIPE - THEFRESHMANCOOK.COM
2 days ago What sets this recipe apart is the balance of flavors. The tart cherries enhance the natural sweetness of the apples, while cinnamon and a touch of nutmeg tie it all together. Top …
From thefreshmancook.com


CHERRY AND ZABAGLIONE CREAM TART RECIPE - RECIPEOFHEALTH
Rate this Cherry and Zabaglione Cream Tart recipe with 3 egg yolks, 1/4 cup sugar, 3 tbsp marsala, 1/2 cup chilled whipping cream, 2 tbsp sour cream, 1 9-inch refrigerated ready pie …
From recipeofhealth.com


SOUR CHERRY FRANGIPANE TART | JAMIE OLIVER RECIPES
Preheat the oven to 180°C/350°F/gas 4 and lightly grease a 25cm loose-bottomed tart tin. Roll the pastry out on a flour-dusted surface until it’s about ¾cm-thick, then unroll it over the tart tin, …
From jamieoliver.com


CHERRY AND ZABAGLIONE CREAM TART | RECIPE FINDER
Zabaglione Cream. 3 Egg yolks. 1/4 cup 49g / 1.7oz Sugar. 3 tablespoons 45ml Marsala wine. 1/2 cup 118ml Chilled whipping cream. 2 tablespoons 30ml Sour cream. Tart. 1 Refrigerated …
From recipe-finder.com


CHERRY AND ZABAGLIONE CREAM TART RECIPE - COOKEATSHARE
Remove from over water. Beat cream and lowfat sour cream in medium bowl to stiff peaks. Whisk in zabaglione. Cover and chill till well chilled. (Can be prepared 1 day ahead.) For tart:Preheat …
From cookeatshare.com


RECIPE: CHERRY AND ZABAGLIONE CREAM TART - RECIPELINK.COM
Cherry and Zabaglione Cream Tart ZABAGLIONE CREAM: 3 x egg yolks 1/4 cup sugar 3 tbl Marsala 1/2 cup chilled whipping cream 2 tbl sour cream TART: 1 x 9 inch refrigerated ready …
From recipelink.com


CHERRY AND ZABAGLIONE CREAM TART RECIPE - COOKING INDEX
Remove from over water. Beat cream and sour cream in medium bowl to stiff peaks. Whisk in zabaglione. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.) For tart: …
From cookingindex.com


CHERRY AND ZABAGLIONE CREAM TART - SUGAR RUSH RECIPES
zabaglione until cool. Remove from over water. Beat cream and sour cream in medium bowl to stiff peaks. Whisk in zabaglione. Cover and refrigerate until well chilled. (Can be prepared 1 …
From sugarrushrecipes.com


ZABAGLIONE RECIPE | CREMA ALLO ZABAIONE - RECIPES FROM ITALY
Nov 13, 2021 Step 4) - After about 3-4 minutes, add slowly the Marsala wine. Mix everything together, keeping whisking until it reaches a puffy full-bodied consistency. It will take about 10 …
From recipesfromitaly.com


GRANDMA MONETTE’S CHERRY JAM TART RECIPE - CHEF'S RESOURCE
1/2 cup all-purpose flour; 1/4 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 egg yolk; 1 tablespoon water; Directions Preparing the Crust. Preheat the oven to 400°F (200°C).
From chefsresource.com


ZABAGLIONE RECIPE - BETTYCROCKER.COM
2 days ago It pairs beautifully with fresh berries, biscotti, or even a little whipped cream, making it endlessly versatile. While this dessert zabaglione is perfect year-round, it truly shines during …
From bettycrocker.com


CHERRY AND ZABAGLIONE CREAM TART - BIGOVEN
Try this Cherry And Zabaglione Cream Tart recipe, or contribute your own. Suggest a better description Still searching for what to cook ? Find the most delicious recipes here. Recipe; …
From bigoven.com


GRANDMA’S CHERRY DELIGHT DESSERT RECIPE - FORECIPES
Spoon the cherry pie filling over the cream cheese layer, spreading it evenly to cover the top. Chill and Serve: Cover the dessert and refrigerate for at least 2 hours, or until well chilled. Slice into …
From forecipes.com


THIS CHERRY TART RECIPE FROM MARTHA STEWART IS THE UPGRADE …
Mar 30, 2022 In true Martha Stewart fashion, this Cherry Tart recipe is a notch above the rest. Using homemade pate sucree, this recipe take a little time to complete, but once done, offers …
From thekitchn.com


CHERRY CRANBERRY PIE - CURLY GIRL KITCHEN
2 days ago Assembly. Preheat the oven to 375 F, and position a rack in the lower third of the oven. Line a baking sheet with parchment paper, and set a 9 inch metal pie pie or tart pan on …
From curlygirlkitchen.com


CHERRY AND ZABAGLIONE CREAM TART RECIPE - BAKER RECIPES
-ZABAGLIONE CREAM-3 Egg yolks 1/4 c Sugar 3 tb Marsala 1/2 c Chilled whipping cream 2 tb Sour creamTART 1 9 inch refrigerated ready-pie crust; (1/2 15-ounce; package), room; …
From bakerrecipes.com


Related Search