RASPBERRY SUGAR CREAM TARTS
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
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 TARTS
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
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
CREAMY RASPBERRY GRAHAM TARTS: 2 IN 1
Get two times the raspberry flavor with these raspberry tarts! Our Creamy Raspberry Graham Tarts: 2 in 1 recipe makes 6 servings of tasty raspberry tarts.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted and gelatin is slightly thickened.
- Whisk in COOL WHIP until blended. Reserve 1/4 cup raspberries; stir remaining raspberries into gelatin mixture. Refrigerate 20 min. or until mixture is thick enough to mound.
- Spoon 1/2 cup gelatin mixture into each pie crust; top with reserved raspberries. Refrigerate 10 min. Meanwhile, refrigerate remaining gelatin mixture for later use to make frozen sandwiches. (See tip.)
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4.5 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 16 g, Protein 2 g
RASPBERRY CREAM TARTS
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
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
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
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 SOUR CREAM TART
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
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.
RASPBERRY CREAM CHEESE HEART TARTS
These adorable heart-shaped tarts are a spin on Pop-Tarts, one of my childhood favorites. They're filled with raspberry cream cheese, which peeks through a little heart window in each tart.
Provided by Catherine McCord
Categories dessert
Time 1h20m
Yield 10 to 11 tarts
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment or a silicone baking mat.
- Place the fresh raspberries, cream cheese and honey in a medium bowl. Using the back of a fork, mash the raspberries with the cream cheese, leaving some pieces of raspberry intact. Set aside.
- Unroll the pie dough. (If using homemade dough, roll 1/4 inch thick.) Using a 4-inch heart-shaped cookie cutter, stamp out 20 to 22 hearts.
- Arrange half of the hearts on a lightly floured work surface (these are the bottom crusts). Set aside the remaining hearts (these are the top crusts). Place 2 teaspoons of the raspberry cream cheese in the center of each bottom crust, leaving a 1/4-inch border around the edge.
- Cut a heart, with a 3/4-inch cutter, out of the center of each top crust. Reserve and bake the smaller hearts along with the tarts, if desired.
- Lightly dip your index finger into a cup of water and "brush" the border of a bottom crust. Top with a top crust and gently crimp the edges shut with the tines of a fork. Repeat with the remaining crusts.
- Place the tarts and the reserved hearts on the prepared baking sheet and bake until golden, about 20 minutes. Remove from the oven and let cool on a wire rack.
CREAMY RASPBERRY TARTS
Make and share this Creamy Raspberry Tarts recipe from Food.com.
Provided by Derf2440
Categories Tarts
Time 29m
Yield 16 tarts
Number Of Ingredients 9
Steps:
- Combine 1 tablespoon brown sugar, cinnamon, and nutmeg, stir and set aside.
- Cut rounds from each tortilla, using a 3 1/2 inch biscuit cutter, discard excess.
- Brush both sides or tortillas with warm water.
- Coat top side of each round with cooking spray, sprinkle with brown sugar mixture.
- Press each tortilla into a muffin cup.
- Bake at 350 degrees for 14 minutes.
- Cool in pan on a wire rack.
- Remove from pan, and set aside.
- Rinse berries, drain and set aside.
- Combine cream cheese, almond extract and remaining 2 teaspoons brown sugar in a small bowl, stir well.
- Spoon cream cheese mixture evenly into each taret shell, and top with raspberries.
Nutrition Facts : Calories 93.9, Fat 3.4, SaturatedFat 1.4, Cholesterol 5.4, Sodium 162.5, Carbohydrate 13.4, Fiber 1.2, Sugar 2.1, Protein 2.5
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