Red White And Blueberry Tart Recipes

Steps:

• For the crust, preheat oven to 425 degrees, fit the crust into a 9-inch tart pan.
• Trim the edges to top of tart pan, line with foil and fill with pie weights or dried beans.
• Bake 10 minutes; remove the weights and foil, continue baking an additional 5 minutes or until crust is golden.
• Remove from oven and cool on a wire rack.
• For the filling, combine the Splenda, cornstarch, salt, milk and eggs in a heavy saucepan; wisk until the mixture is smooth.
• Over medium heat, bring to a boil while stirring constantly; reduce heat to low and cook for 1 minute or until mixture thickens.
• Beat the Neufchatel cheese until light and fluffy and gradually add the hot custard mixture to beaten cheese, beating until well blended.
• Stir in the vanilla and spoon filling into cooled tart shell.
• Lightly press plastic wrap on pie surface; allow to cool completely.
• While the filling is cooling, sprinkle the gelatin over cold water in a small saucepan; stir and let stand 1 minute.
• Stir in the Splenda and lemon juice; bring to a boil over medium heat, stirring until gelatin dissolves.
• Allow the mixture to cool to room temperature.
• Cut the strawberries in half and arrange in 2 rows from the outside of tart in, spoon the blueberries in the center.
• Lightly spoon the cooled glazed over the berries, chill for a minimum of 1 hour before serving.

Steps:

• Like miniature shortcakes, these tarts are easy to prepare in advance. If you intend to serve them outdoors in warm weather, serve the whipped cream on the side.
• For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and chill it until firm. Roll the chilled cookie dough 1/8-inch thick on a floured surface. Line 4-inch tart pans with the disks of dough. Fill the tart shell with dried beans and bake at 325 degrees about 25 to 20 minutes, until pale golden. Cool off the pans. Remove from pans and remove beans. Arrange on a clean, paper-covered pan. Whip the cream with the sugar until it holds its shape. Spread jam in the bottom of the tart shells. Make alternating concentric rows of raspberries, blueberries and piped rosettes of whipped cream in the tart shells. Pipe the whipped cream with a pastry bag fitted with a 1/2-inch star tube (Ateco #4). Serve the rest of the cream on the side.

Steps:

• Make crust: Preheat oven to 350 degrees. In a food processor, grind graham crackers, almonds, and 1/4 cup sugar until finely ground; add butter, and process until moistened. Transfer to a 9-inch removable-bottom tart pan. Using the base of a dry measuring cup, press mixture firmly into the bottom and up sides of pan. Freeze at least 15 minutes.
• Make filling and bake: Carefully wipe processor blade and bowl clean. Place cream cheese, sour cream, 1/2 cup sugar, egg, vanilla, and salt in food processor; blend just until smooth. Place tart pan on a rimmed baking sheet; fill with cheesecake mixture. Bake until filling is just set, 30 to 35 minutes. Transfer tart pan to a wire rack to cool completely.
• Meanwhile, make topping: In a medium saucepan, combine plums, 1/2 cup sugar, and lemon juice. Cook at a rapid simmer over medium-high heat, stirring frequently, until mixture is jamlike and moves around pan in a single mass when stirred, 15 to 25 minutes (time will depend on ripeness of fruit). Reserve 1 tablespoon cooking liquid (no solids) for blueberries; cool remaining plum mixture.
• Assemble tart: Leaving a 1-inch border, spread cooled plum mixture over tart. Reheat reserved plum liquid (on stove or in microwave) until liquefied. In a medium bowl, combine with blueberries, and scatter on top of plum mixture. Chill until ready to serve, at least 2 hours and up to 1 day. Remove from pan before serving.