Fresh Raspberry Cream Tart Recipes

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FRESH RASPBERRY CREAM TART



Fresh Raspberry Cream Tart image

Fresh Raspberry Cream Tart is definitely fresh, flavorful, and rich but in a restrained way. It is certainly worth making at least once a summer. To make it gluten-free, simply use a 1:1 gluten-free flour blend in the crust.

Provided by Tammy Circeo

Categories     Dessert

Time 3h15m

Number Of Ingredients 15

1¼ cup all-purpose flour (I use a gluten-free 1:1 flour blend. See Notes.)
½ teaspoon baking powder
¼ teaspoon salt
10 Tablespoons butter (about 140 grams)
¼ cup sugar
2 teaspoons orange zest
1½ teaspoons vanilla extract
⅓ cup raspberry jam or jelly
1 8-ounce mascarpone cheese (chilled)
½ cup heavy whipping cream (chilled)
⅓ cup powdered sugar
1 teaspoon orange zest
1 teaspoon vanilla extract
¼ teaspoon almond extract
3 cups fresh raspberries

Steps:

  • Preheat oven to 350°F. Butter a 9-inch-tart pan. If you have one with a removable bottom, it makes it easier to serve the slices.
  • Mix flour, baking powder, and salt in a bowl.
  • Use your fingers to mix the orange zest with the sugar until it is well-incorporated. Cream the sugar with the butter, and vanilla with an electric mixer. Add the flour mixture and beat until the dough starts to come together. Be patient ... it WILL happen.
  • Press the dough into the bottom and up the sides of the tart pan. Freeze the crust for 15 minutes. Bake for 10, then remove from the oven. The sides will probably have "melted" down so use the back of a spoon to press them back up. Don't worry if they don't stay as well as you want. Spread the preserves over the bottom of the crust and bake an additional 5 minutes. As it cools, use the back of your spoon to press the sides back up. Cool completely.
  • Use an electric mixer to mix the mascarpone, heavy whipping cream, powdered sugar, orange peel, vanilla extract, and almond extract until peaks form ... about 2 minutes. Spread filling in the cooled crust and chill for at least 2 hours.
  • Arrange the fresh raspberries in circles on top and serve immediately.

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.

FRESH RASPBERRY CREAM TART



Fresh Raspberry Cream Tart image

Categories     Dairy     Dessert     Bake     Raspberry     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 18

Crust
1 cup all purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/4 cup sugar
2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
1/3 cup raspberry preserves
Filling
1 8-ounce container mascarpone cheese,* chilled
1/2 cup chilled whipping cream
1/3 cup powdered sugar
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups fresh raspberries

Steps:

  • For crust:
  • Preheat oven to 350°F. Butter 9-inch-diameter tart pan with removable bottom. Whisk flour, cornstarch, baking powder and salt in bowl. Using electric mixer, beat butter, sugar, orange peel, and vanilla in large bowl to blend. Add flour mixture and beat until large clumps form. Gather dough into ball; press over bottom and up sides of prepared tart pan. Freeze crust 15 minutes.
  • Bake crust 10 minutes. Remove from oven. Using back of spoon, press sides to raise until even with top edge of pan. Bake until golden brown, about 15 minutes longer. Spread preserves over bottom of crust. Bake 5 minutes. Cool on rack.
  • Meanwhile, prepare filling:
  • Using electric mixer, beat mascarpone, cream, powdered sugar, orange peel, and both extracts in large bowl until peaks form, about 2 minutes. Spread filling evenly in cooled crust. Chill until firm, at least 2 hours and up to 1 day.
  • Arrange raspberries in concentric circles atop filling and serve.
  • Italian cream cheese available at Italian markets and many supermarkets.

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 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.

FRESH RASPBERRY ALMOND TRAY TART



Fresh Raspberry Almond Tray Tart image

An almond cookie crust goes perfectly with sweetened cream cheese topped off with raspberries and a touch of honey.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 24

Number Of Ingredients 8

1/2 cup cold butter or margarine, cut into pieces
1 pouch Betty Crocker™ sugar cookie mix
3/4 cup chopped almonds or pecans
1 package (8 oz) cream cheese, softened
1/3 cup sugar
6 cups raspberries
1/3 cup red currant jelly
2 tablespoons honey

Steps:

  • Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, cut butter into cookie mix using pastry blender or fork until crumbly; stir in almonds. Press dough in bottom and 1/2 inch up sides of pan.
  • Bake 20 to 25 minutes or until edges are light golden brown. Cool completely, about 1 hour.
  • Meanwhile, in small bowl, beat cream cheese and sugar with electric mixer on medium speed until well blended and smooth. Spread evenly in cooled cookie crust. Top with raspberries.
  • In small microwavable bowl, stir together jelly and honey. Microwave uncovered on High 20 to 30 seconds or until thin enough to glaze. Brush glaze over berries. Refrigerate 2 hours. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining tarts.

Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 8 g, TransFat 1 g

PASTRY CREAM FOR RASPBERRY TART



Pastry Cream for Raspberry Tart image

Use this recipe to make our Raspberry Tart. Be sure to make the pastry cream on the same day you plan to use it; otherwise it has a tendency to become thin and runny.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 4 cups

Number Of Ingredients 8

1/4 cup plus 1 tablespoon cornstarch
1/4 cup plus 1 tablespoon all-purpose flour
1 cup sugar
1/2 teaspoon salt
3 large eggs
4 cups milk
2 tablespoons chilled unsalted butter, cut into small pieces
1 1/2 teaspoons pure vanilla extract

Steps:

  • Prepare an ice bath, and set aside. In a medium bowl, combine cornstarch, flour, 1/2 cup sugar, and salt; stir to mix. In another medium bowl, whisk eggs until smooth. Add flour mixture to egg mixture, and whisk to combine.
  • In a medium saucepan, combine milk and remaining 1/2 cup sugar. Bring mixture to a boil over medium-high heat, stirring until sugar is dissolved. Remove from heat; whisking constantly, slowly pour into egg mixture.
  • Transfer mixture to a clean saucepan set over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 3 minutes.
  • Transfer mixture to a large heat-proof bowl. Whisk in butter and vanilla; set bowl in ice bath, stirring occasionally, until completely chilled, 10 to 12 minutes. Cover with plastic wrap, pressing it directly on surface of pastry cream to prevent a skin from forming. Place in refrigerator until ready to use.

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.

FRESH RASPBERRY CREAM CHEESE PUFF PASTRY TART



Fresh Raspberry Cream Cheese Puff Pastry Tart image

Lush raspberries atop a fluffy lemon-vanilla cream cheese filling and a buttery golden puff pastry crust. This easy tart is sure to impress the guests at the holiday table. Only you need to know how easy it was to whip up!

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 8

1 10- inch x 10-inch frozen puff pastry sheet (thawed)
1 cup heavy whipping cream (chilled)
1 8- ounce box cream cheese (softened (room temperature))
3 tablespoons + 3 tablespoons honey (divided)
Zest of 1 medium lemon
2 teaspoon fresh lemon juice
1 teaspoon vanilla extract
3 6-ounce packs Driscoll's raspberries (about 3 cups)

Steps:

  • Preheat oven to 400 degrees Fahrenheit, or to the temperature recommended on your package of puff pastry. Line a large baking sheet with parchment paper. Sprinkle a little flour on your pastry surface and, with a rolling pin, roll pastry sheet to approx 11-inches by 14-inches in size. Transfer pastry to baking sheet. With a butter knife, lightly score a 1/2-inch border around the edges, then fold the edge up and toward the center, pressing lightly, to create a neat border. Score the center lightly with a knife, taking care to not cut all of the way through (but if you accidentally do, it'll be okay). Bake until golden brown, about 10-12 minutes, or the time indicated on the package of puff pastry. Remove from oven and let cool completely.
  • Affix a stand mixer or hand mixer with the whisk attachment. In the bowl of the mixer or in a large bowl, beat the heavy whipping cream until soft peaks form. Scoop whipped cream into a medium bowl. To the bowl of the mixer or the large bowl, add the cream cheese, 3 tablespoons honey, lemon zest, lemon juice, and vanilla extract. Whip until smooth and a little fluffy, about 2 minutes.
  • Fold cream cheese mixture into whipping cream, gently stirring and folding just until blended. Pile the filling into the center of the cooled puff pastry tart shell and, with a butter knife. spread the filling gently toward the edges. Line the top with raspberries, bottoms up. Drizzle with remaining 3 tablespoons honey. Cut into squares and serve.

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  • Preheat oven to 350°F. Butter 9-inch-diameter tart pan with removable bottom. Whisk flour, cornstarch, baking powder and salt in bowl. Using electric mixer, beat butter, sugar, orange peel and vanilla in large bowl to blend. Add flour mixture and beat until large clumps form. Gather dough into ball; press over bottom and up sides of prepared tart pan. Freeze crust 15 minutes.
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