Easy Lemon Berry Tarts Recipes

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LEMON BERRY TARTLETS



Lemon Berry Tartlets image

This recipe is more about the technique for making little puff pastry tart shells. Fill with lemon curd, chocolate mousse, or whipped cream.

Provided by Chef John

Categories     Desserts     Pies     Tarts

Time 28m

Yield 6

Number Of Ingredients 6

1 sheet frozen puff pastry
1 tablespoon all-purpose flour for dusting
1 egg, beaten
⅓ cup lemon curd
12 fresh blackberries
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Place frozen puff pastry sheet on a work surface dusted with flour. Allow to thaw for 2 to 3 minutes. Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces. Place pastry rounds on the prepared baking sheet. Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place. Brush each pastry round with beaten egg.
  • Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
  • Cut around the small inner circle of each pastry round and gently push it down. Fill each tartlet with lemon curd and top with a blackberry. Dust with confectioners' sugar.

Nutrition Facts : Calories 296.2 calories, Carbohydrate 32.7 g, Cholesterol 42.3 mg, Fat 17 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 123.2 mg, Sugar 11.9 g

EASY LEMON BERRY TARTLETS



Easy Lemon Berry Tartlets image

These fruity, flaky tartlets filled with raspberries and topped with lemon-tinged cream cheese are a sweet ending to any weeknight meal. They are elegant yet come together quickly and easily. —Elizabeth Dehart, West Jordan, Utah

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 15 tartlets.

Number Of Ingredients 6

2/3 cup frozen unsweetened raspberries, thawed and drained
1 teaspoon confectioners' sugar
1 package (1.9 ounces) frozen miniature phyllo tart shells
4 ounces reduced-fat cream cheese
2 tablespoons lemon curd
Fresh raspberries, optional

Steps:

  • In a small bowl, combine the thawed raspberries and confectioners' sugar; mash with a fork. Spoon into tart shells., In another small bowl, combine cream cheese and lemon curd. Pipe or spoon over filling. Top with fresh raspberries if desired.

Nutrition Facts : Calories 51 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 43mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

EASY LEMON BERRY TARTS



Easy Lemon Berry Tarts image

Yield 12

Number Of Ingredients 9

24 Wonton Wrappers
1 Tablespoon Unsalted Butter (melted)
1 Cup Lemon Fruit Filling
3/4 Cup Sweetened Condensed Milk
1 Cup of Cool Whip
24 Raspberries
24 Blueberries
24 Blackberries
Powdered Sugar for Topping

Steps:

  • Preheat Oven to 375 Degrees.
  • Place wonton wrappers in nonstick muffin tin, and lightly brush with butter.
  • Bake for 7 minutes or until wrappers begin to turn golden brown on the edges.
  • Whisk together sweetened condensed milk, whipped cream, and lemon filling.
  • Once wonton wrappers have cooled, pipe filling into wonton wrappers, and top with your favorite berries.
  • Dust with powdered sugar and serve!

Nutrition Facts : Servingsize 1 serving, Calories 1326 kcal, Fat 16 g, SaturatedFat 7 g, Cholesterol 63 mg, Sodium 451 mg, Carbohydrate 259 g, Sugar 205 g, Protein 27 mg

BLUEBERRY-LEMON TART



Blueberry-Lemon Tart image

Provided by Tyler Florence

Categories     dessert

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/2 cups all-purpose flour
2 tablespoons sugar
Pinch kosher salt
1/2 cup (1 stick) unsalted butter, cold, in chunks
1 large egg, separated
2 tablespoons ice water, plus 1 teaspoon
4 large eggs
1 1/2 cups sugar
1 cup fresh lemon juice (about 5 lemons)
1/4 cup heavy cream
1 lemon, zested
Pinch kosher salt
1 pint blueberries

Steps:

  • To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
  • Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
  • To bake the shell, heat the oven to 350 degrees F.
  • Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
  • Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.

LEMON-BERRY TART



Lemon-Berry Tart image

Serve a sweet and simply delicious dessert with a homemade cookie crust, a lemony cream cheese filling and a fresh fruit topper.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 8

Number Of Ingredients 7

1 1/4 cups Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
3 tablespoons packed brown sugar
1 egg
1/2 cup lemon curd (from about 10-oz jar)
1 package (8 oz) cream cheese, softened
2 cups berries or sliced fruits

Steps:

  • Heat oven to 400°F. In small bowl, mix all crust ingredients until dough forms. Press dough firmly and evenly against bottom and side of ungreased 9x1-inch tart pan, using floured fingers.
  • Bake 13 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
  • In small bowl, beat lemon curd and cream cheese with electric mixer on medium speed until smooth. Spread over crust. Refrigerate at least 1 hour until slightly firm. Just before serving, arrange berries on lemon mixture.

Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 115 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 32 g, TransFat 1 g

LEMON BLUEBERRY TART



Lemon Blueberry Tart image

You'll love this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. -Erin Chilcoat, Somerset, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 16

1-1/4 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
1 large egg yolk
2 tablespoons cold water
1 teaspoon vanilla extract
FILLING:
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
4 large egg yolks
4 teaspoons grated lemon zest
Dash salt
TOPPING:
2 cups fresh blueberries
1/2 cup blueberry spreadable fruit

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until dough forms a ball. Cover and refrigerate for at least 30 minutes., On a floured surface, roll dough into an 11-in. circle. Transfer to a greased 9-in. fluted tart pan with a removable bottom; trim even with edge of pan. Place pan on a baking sheet. , Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes longer. , In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack. , For topping, microwave blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around the edges; stir. Cool for 5-10 minutes. Gently spoon over filling. Refrigerate until chilled.

Nutrition Facts : Calories 308 calories, Fat 12g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 161mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON BERRY TART



Lemon Berry Tart image

I have made this tart so many times, that I can make it in 15 minutes from start to finish, and that includes prep! It is so easy to make and the payoff is amazing. The lemon custard base elevates the berries without overwhelming them, the crust is uber easy, and it can be made the day before. Perfect Summer BBQ dessert!

Provided by ahayek0715

Categories     Tarts

Time 28m

Yield 1 Tart, 16 serving(s)

Number Of Ingredients 11

1 3/4 cups graham cracker crumbs
8 tablespoons butter (1 stick)
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon cardamom (optional)
1 1/4 cups lemon curd (10oz)
4 cups whipped cream (1 pt Heavy Cream, beaten to stiff peaks, or, 1 - 10 oz tub of Cool Whip topping)
2 tablespoons red currant jelly
1 pint fresh blueberries
1/2 pint fresh blackberries
1/2 pint fresh raspberry

Steps:

  • Melt stick of butter in the microwave (20-30 seconds on high).
  • Blend together Graham Cracker crumbs, sugar, butter, cinnamon, and cardamon (if using) until it is well incorporated and looks like wet sand.
  • Press half the mixture into the sides of a tart pan or pie plate using a measuring cup and your thumb to form the edge. Then press the rest of the mixture into the bottom for the base, and pressing firmly and sealing with the sides.
  • Put the crust shell into the refrigerator to set up while you construct the fillings.
  • In a medium bowl, beat lemon curd with a whisk until it is broken up and easily spread.
  • Fold 1/3 of the Whipped Cream into the lemon curd until well incorporated.
  • Fold in the remaining cream mixture until combined, and set aside.
  • Spread the Lemon mixture into the prepared crust (doesn't need to be perfect - you're gonna cover it with the berries), and place back in the fridge.
  • In a microwave safe bowl, melt Red Currant Jelly (approx 45-60 seconds on high).
  • Pour all the berries into the bowl and coat the berries by tossing them with a rubber spatula - taking care not to damage or break up the berries.
  • Spread berries over top of the custard mixture, pressing into place.
  • Wrap the tart in plastic wrap until ready to serve.

EASY BERRY TARTS



Easy Berry Tarts image

Make and share this Easy Berry Tarts recipe from Food.com.

Provided by MizzNezz

Categories     Pie

Time 5m

Yield 6 serving(s)

Number Of Ingredients 4

8 ounces berry yogurt (your favorite)
2 cups whipped topping
6 graham cracker tart shells
fresh berries (, your favorite)

Steps:

  • Mix yogurt and whipped topping.
  • Mix well.
  • Spoon into tart shells.
  • Cover and freeze for 20 minutes.
  • Garnish with fresh berries.

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