Creamy Raspberry Tarts Recipes

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.

Steps:

• Preheat oven to 425°F.
• Combine flour, sugar, and salt in a large mixing bowl. Cut butter into flour mixture until it resembles tiny peas.
• Combine egg yolk, water, and lemon juice with a fork.
• Sprinkle egg yolk mixture over flour mixture and stir together with a fork until it forms a ball.
• Pull small pieces of pastry from the ball and press into bottom and sides of the tart pans to about 1/8 inch thickness. Refrigerate until ready to use.
• Combine cornstarch and cold water in a small saucepan until smooth. Stir in sugar and raspberries. Cook and stir over medium-low heat until thickened, about 10-15 minutes. Allow mixture to cool.
• Spoon filling evenly into tart shells, filling each no more than 2/3 full.
• Bake at 425° F for 10 minutes. Reduce heat to 350° F and bake for an additional 15 minutes or until pastry is golden brown.
• Remove from oven and cool, in pans, for 15 minutes. Remove from pans to cooling racks and cool completely.

Steps:

• Preheat oven to 350°. Place cookies, pecans and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet., Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack., For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and sugar until smooth. Beat in orange juice and extracts. Fold in whipped cream. Spread over crust. , For glaze, in a small saucepan, mix preserves and honey. Cook and stir over low heat until melted; press through a strainer. Toss peaches with lemon juice. Arrange peaches and raspberries over filling; brush with glaze. Store in the refrigerator.

Steps:

• Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a rectangle at least 9 by 18 inches and 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp paring knife, trim edges, and cut out four 1-inch strips, 2 from one of the short ends and 1 from each of the long sides. Set aside. The resulting rectangle should be about 6 by 15 inches. Transfer to a baking sheet.
• Dock, or pierce, the dough all over with a fork. Using a pastry brush, moisten dough with beaten egg, being careful not to let any drip down over the cut edges.
• Lay reserved 1-inch strips on top of the edges of the large rectangle, positioning them to line up exactly with the outside edge; this will be the raised border that will encase the filling. Trim strips to fit, overlapping them at the corners; brush egg wash underneath each of the four overlapping corners to seal them together. Brush tops of strips with egg wash, being careful not to let any drip down the sides. Cover with plastic wrap, and place in refrigerator to chill 1 hour.
• Preheat oven to 400 degrees. Transfer tart shell to oven, and bake until well browned and puffed all over, about 15 minutes. Remove from oven; using a balled-up clean kitchen towel, press down on the center, leaving the borders puffy. Return to oven; bake 5 minutes. Transfer to a wire rack to cool. Press down again, if needed.
• When tart shell is completely cooled, place pastry cream in a medium bowl. In a separate mixing bowl, whip heavy cream until soft peaks form; fold into pastry cream. Using a small offset spatula, spread cream mixture over bottom of tart shell. Arrange raspberries neatly in rows on top of cream mixture to cover bottom of tart. Dust with confectioners' sugar; cut into strips, and serve.

Steps:

• Preheat oven to 425 degrees.
• Line 9-inch straight-sided tart or flan ring with pastry, prick bottom, line with foil and weight with dried beans or pastry weights. Bake for 6 minutes. Remove foil and bake another 4 to 5 minutes, until pastry is parchment color. Remove from oven and lower temperature to 350 degrees.
• Mix raspberries with 2 tablespoons sugar and spread in tart shell.
• Lightly beat eggs and mix with almonds and confectioners' sugar. Add 1 cup of cream and pour over raspberries. Bake about 30 minutes, until lightly brown. Remove from oven and allow to cool at room temperature but do not refrigerate before serving.
• Whip 1 cup cream, sweeten with remaining 2 tablespoons sugar and stir in framboise. Chill until ready to serve. Serve with tart.

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.