Creamy Fruit Tarts Recipes
CREAMY FRUIT TARTS
What's in season? Make creamy fruit tarts with any fresh fruits in season to create your own colorful dessert combination.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h12m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Mix Bisquick, 2 tablespoons sugar, the butter and 1 package cream cheese in small bowl until dough forms a ball.
- Divide dough into 6 parts. Press each part dough on bottom and 3/4 inch up side in each of 6 tart pans, 4 1/4 x 1 inch, or 10-ounce custard cups. Place on cookie sheet.
- Bake 10 to 12 minutes or until light brown. Cool in pans on wire rack, about 30 minutes. Remove tart shells from pans.
- Beat remaining package cream cheese, 1/4 cup sugar and the sour cream until smooth. Spoon into tart shells, spreading over bottoms. Top each with about 1/4 cup fruit. Brush with jelly.
Nutrition Facts : Calories 320, Carbohydrate 40 g, Cholesterol 35 mg, Fiber 2 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg
VANILLA CREAM FRUIT TART
It's well worth the effort to whip up this creamy fruit tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. -Susan Terzakis, Andover, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool., Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool., Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 433 calories, Fat 28g fat (17g saturated fat), Cholesterol 60mg cholesterol, Sodium 174mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
PASTRY CREAM FOR FRUIT TARTS
This pastry cream is the perfect addition to fruit tarts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 3/4 cups
Number Of Ingredients 7
Steps:
- Place milk, vanilla bean, and 1/4 cup sugar in a medium saucepan over high heat; cook until almost boiling.
- In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened. Sprinkle in cornstarch and flour and continue beating until well combined.
- Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes.
- Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; refrigerate until completely cooled.
FRESH FRUIT AND CREAM TARTS
Velvety smooth pastry cream forms a pillow for this easy dessert. Top with kiwi, papaya, strawberries, or other fruit.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F. Prepare Rich Tart Pastry; divide dough into 8 portions. On a floured surface, use your hands to slightly flatten 1 portion. Roll dough from center to edges into a circle about 5 inches in diameter. Line a 4-inch tart pan with a removable bottom with pastry. Press pastry into fluted sides of tart pan; trim edges. Prick bottom and sides of pastry. Repeat with remaining 7 portions of pastry. Line pastry shells with a double thickness of foil. Place on a large baking sheet. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until pastry shells are golden. Transfer to a wire rack and let cool.
- Meanwhile, prepare and chill Pastry Cream. To serve, divide the chilled Pastry Cream among the pastry shells. Arrange fresh fruit on top of each tart.* Remove sides of tart pans. Makes 8 slices. Rich Tart Pastry
- In a medium bowl, stir together flour and sugar. Using a pastry blender, cut in cold butter until pieces are pea size. In a small bowl stir together egg yolks and ice water. Gradually stir egg yolk mixture into flour mixture. Using your fingers, gently knead the pastry just until a ball forms. Cover pastry with plastic wrap and chill for 30 to 60 minutes or until pastry is easy to handle. Pastry Cream
- In a heavy medium saucepan stir together sugar, cornstarch, and salt. Gradually stir in half-and-half or light cream. If desired, add vanilla bean. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Gradually stir half of the hot mixture into beaten egg yolks. Return all of the egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Remove from heat. Remove vanilla bean. Strain into a bowl. If not using vanilla bean, stir in vanilla. Place bowl of pastry cream in a bowl of ice water; chill for 5 minutes, stirring occasionally. Cover surface with plastic wrap. Chill 4 hours or until cold; do not stir. Makes 2 cups.
Nutrition Facts : Calories 386 kcal, Carbohydrate 40 g, Cholesterol 211 mg, Protein 6 g, SaturatedFat 13 g, Sodium 228 mg, Sugar 20 g, Fat 23 g, UnsaturatedFat 8 g
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- Split the vanilla bean in half lengthwise. With the tip of a knife, remove the seeds from the vanilla bean. Set aside.
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- Place the flour on a work surface and make a hole in the center. Pour the sugar, lemon zest (optional), salt and eggs at room temperature. Mix then add the cold butter. Knead quickly until the dough is homogeneous and non-sticky. Form a loaf, cover it with cling film and let it cool in the refrigerator for at least 1 hour.
- In a saucepan mix the egg yolks with the sugar, using a wooden spoon. Then add the sifted flour a little bit at a time. Keep stirring for about 5 minutes, until the mixture is blended. Then set aside.
- Heat the milk and bring it almost to a boil. Then remove it from the heat and start pouring slowly into the mixture of sugar, eggs and flour. It’s very important to mix constantly. Put on low heat and cook, always stirring, for another 3-4 minutes. When the cream is well thickened, immediately pour it into a cold container. Cover the cream with cling film and let it cool in the fridge for at least 1 hour.
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- Place the flour, icing sugar, lemon zest, salt and butter in the food processor and process until you get a coarse mixture that resembles breadcrumbs, you should still have some small butter pieces visible.
- Add the yolk and the ½ tablespoon water and mix shortly until the dough comes together. Only add more water if necessary, the pastry should hold together when you pinch it.
- Turn the pastry onto the working surface and knead lightly, for just a few seconds, to form a smooth disc. Divide the pastry into two portions, wrap each portion in plastic foil and refrigerate until needed. It will keep for a week in the fridge and a month in the freezer.
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- In a medium saucepan over medium-high heat, combine the milk, cream, and half of the sugar and mix stirring occasionally until the liquid comes to a simmer.
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