Creamy Raspberry Graham Tarts 2 In 1 Recipes

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RASPBERRY CREAM TARTS



Raspberry Cream Tarts image

Delicious dessert ready in 15 minutes! Try this creamy raspberry tart in a new way.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 15m

Yield 4

Number Of Ingredients 5

1 box (4-serving size) vanilla instant pudding and pie filling mix
3/4 cup cold milk
1 1/2 cups frozen (thawed) whipped topping
4 graham cracker tart shells (from 4-oz package)
1 cup fresh raspberries

Steps:

  • In medium bowl, beat pudding mix and milk with wire whisk until well blended. Stir in 1 cup of the whipped topping. Spoon mixture evenly into tart shells.
  • Spoon 2 tablespoons remaining whipped topping in center of each tart. Top with raspberries. Serve immediately, or refrigerate until serving time.

Nutrition Facts : Calories 320, Carbohydrate 51 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Tart, Sodium 540 mg, Sugar 34 g, TransFat 0 g

RASPBERRY CREAM TARTS



Raspberry Cream Tarts image

Dana Dziedzic of Daggett, Michigan tops a shortbread cookie shell with almond filling and fresh berries to create an appealing dessert that's fit for a special meal.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 15

1 teaspoon unflavored gelatin
1/2 cup cold 2% milk, divided
4 teaspoons sugar
1 tablespoon all-purpose flour
Dash salt
1 large egg yolk, lightly beaten
1/4 teaspoon almond extract
CRUST:
1/2 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
3 tablespoons butter, softened
1/3 cup heavy whipping cream
4 teaspoons confectioners' sugar
3/4 cup fresh raspberries

Steps:

  • In a small wide-bottom bowl, sprinkle gelatin over 1 tablespoon milk; let stand for 2 minutes. In a small saucepan, combine sugar, flour and salt. Gradually whisk in remaining milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into gelatin mixture. Stir until gelatin is dissolved; return to pan. Gently stir in extract. Cover and cool to room temperature without stirring, about 30 minutes. , For crust, in a small bowl, combine flour, sugar and salt; blend in butter with a wooden spoon until smooth. Press onto the bottom and up the sides of two 4-in. tart pans with removable bottoms coated with cooking spray. , Bake at 375° for 12-15 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into filling mixture. Spoon into tart shells. Cover and chill for at least 1 hour. Top with raspberries.

Nutrition Facts : Calories 605 calories, Fat 36g fat (21g saturated fat), Cholesterol 211mg cholesterol, Sodium 446mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 4g fiber), Protein 9g protein.

RASPBERRY SUGAR CREAM TARTS



Raspberry Sugar Cream Tarts image

My tarts bring back memories of growing up baking with my mom. They're perfect for holidays at home, as well as for gifts. -Cathy Banks, Encinitas, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 15

3/4 cup unsalted butter, softened
1/2 cup sugar
2 egg yolks
3/4 teaspoon almond or vanilla extract
1/8 teaspoon salt
1-3/4 cups all-purpose flour
FILLING:
3 tablespoons seedless raspberry spreadable fruit
3/4 cup sugar
3 tablespoons all-purpose flour
Dash salt
3/4 cup heavy whipping cream
1/3 cup half-and-half cream
1/2 teaspoon almond or vanilla extract
Fresh raspberries, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, extract and salt. Gradually beat in flour., Shape dough into 3/4-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up sides of cups. Bake at 350° for 10-12 minutes or until light brown. Cool in pans on wire racks., Spread 1/4 teaspoon spreadable fruit onto the bottom of each crust. In a small bowl, combine the sugar, flour and salt. Whisk in the whipping cream, half-and-half and extract just until blended (mixture will be thin). Spoon 2 teaspoons filling into each crust. Bake 12-14 minutes or until filling just begins to bubble., Cool for 10 minutes before removing from pans; cool completely on wire racks. If desired, top with raspberries. Refrigerate leftovers.

Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 16mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

RASPBERRY CREAM TART



RASPBERRY CREAM TART image

This delicate graham crust pie is filled with a lemony cream cheese filling. Top it with fresh raspberries and a drizzle of raspberry jam for a beautiful summertime dessert.

Categories     Desserts and Baking

Yield Serves 8.

Number Of Ingredients 10

16 graham wafers
1/4 cup packed brown sugar
1/4 cup butter, melted
8 oz cream cheese, softened
1/3 cup sugar
1/2 cup sour cream
1 tbsp fresh lemon juice
1 tsp vanilla
2 cups raspberries
1/4 cup raspberry jam, sieved

Steps:

  • To prepare crust, process graham wafers in a food processor, using an on/off motion, until coarse crumbs form. There should be 1 cup crumbs.
  • Add brown sugar and butter and process just until combined.
  • Press crumb mixture evenly onto bottom and up sides of a 9 inch tart pan with a removable bottom. Bake at 375ºF for 8 minutes.
  • Cool completely on a rack.
  • To prepare filling, use medium speed of an electric mixer and beat cream cheese and sugar until smooth. Beat in sour cream, lemon juice and vanilla just until blended.
  • Spread filling in cooled crust.
  • Cover and refrigerate for at least 4 hours or up to 24 hours. Arrange raspberries over filling. Melt jam over low heat; cool slightly. Drizzle over top.

Nutrition Facts : Calories 401 calories, 21.7 g fat, 4.5 g protein, 48.7 g carbohydrate, 3.1 g fibre, 299 mg sodium

RASPBERRY CREAM PIE



Raspberry Cream Pie image

Our icebox pie has multiple delightful layers: a graham-cracker crust, a raspberry-vanilla custard filling, whipped cream, and fresh berries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h30m

Number Of Ingredients 14

12 graham crackers, finely ground (about 1 1/2 cups)
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1/4 teaspoon coarse salt
4 large egg yolks
3/4 cup granulated sugar
1/4 cup cornstarch
3/4 teaspoon coarse salt
2 3/4 cups whole milk
1 vanilla bean, split and scraped
3 tablespoons unsalted butter, room temperature, cut into pieces
3 cups raspberries (about 12 ounces)
1 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Crust: Preheat oven to 350 degrees. Pulse graham-cracker crumbs, butter, granulated sugar, and salt in a food processor until combined. Press mixture into bottom and up sides of a 9-inch pie plate. Freeze 10 minutes. Bake until slightly darker, 12 to 14 minutes. Let cool completely on a wire rack.
  • Filling: Whisk yolks in a heatproof bowl. Whisk together granulated sugar, cornstarch, and salt in a medium saucepan; whisk in milk and vanilla seeds and pod. Bring to a boil, whisking; cook, still whisking, 2 minutes more.
  • Pour milk mixture into yolks in a slow, steady stream, whisking until combined. Return mixture to saucepan; return to a boil, whisking. Remove from heat. Pass through a sieve into another bowl. Whisk in butter until melted. Let custard cool, whisking occasionally, about 10 minutes. Fold in 1 1/2 cups berries.
  • Pour custard into cooled crust. Press plastic wrap directly onto surface. Refrigerate until set, at least 4 hours and up to 1 day.
  • Whip cream with confectioners' sugar until soft peaks form, then spoon over filling. Top and serve with remaining berries.

RASPBERRY SOUR CREAM TART



Raspberry Sour Cream Tart image

Categories     Dessert     Bake     Raspberry     Summer     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

For crust
8 whole graham crackers, coarsely broken
1/4 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
For filling and topping
6 ounces cream cheese, room temperature
1/3 cup sugar
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 1/2-pint baskets raspberries
1/4 cup seedless raspberry jam

Steps:

  • Make crust:
  • Preheat oven to 375°F. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.
  • Make filling and topping:
  • Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)
  • Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours.

STRAWBERRY CREAM TARTS



Strawberry Cream Tarts image

Dainty tarts filled with custard and fruit are fantastic for brunch. The recipe comes from our Test Kitchen. For a prettier presentation, remove the foil tins before serving. To do so, invert each shell when cool and carefully remove the foil.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 11

2 packages (6 count each) individual graham cracker tart shells
2 egg whites, beaten
1 cup sugar
1/2 cup plus 2 tablespoons all-purpose flour
3 cups milk
2 eggs, beaten
6 tablespoons butter, cubed
2 tablespoons lemon juice
12 medium strawberries, sliced
12 blueberries
6 tablespoons strawberry jelly, melted

Steps:

  • Brush insides of tart shells with egg whites. Place on two baking sheets. Bake at 350° for 5 minutes. Cool completely on wire racks., In a heavy saucepan, combine the sugar and flour; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1 minute. Remove from the heat. Stir a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat. Stir in butter and lemon juice. Refrigerate until chilled., Just before serving, spoon custard into shells; top with strawberries and blueberries. Spoon jelly over fruit.

Nutrition Facts : Calories 335 calories, Fat 14g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 250mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.

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