Very Berry Tart Recipes

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NO-BAKE MIXED BERRY TART

Take advantage of the confluence of berry season with light-and-healthy no-bake-dessert season. This easy, pretty tart is versatile enough to go to a weeknight potluck or a weekend dinner party.

Provided by Jackie Alpers

Categories     dessert

Time 9h30m

Yield 8 to 10 servings

Number Of Ingredients 15



No-Bake Mixed Berry Tart image

Steps:

  • For the dark chocolate graham cracker crust: Break the chocolate into pieces and place in the bowl of a food processor along with the graham cracker crumbs. Blend together until combined. Cut the stick of butter into several pieces and add to the food processor. Blend again until the mixture starts to clump together and has the consistency of wet sand.
  • Dump the crumb mixture into a 10-inch round deep tart pan with 2-inch sides and a removable bottom. Press the crumbs into the bottom and towards the sides of the pan using the bottom of a glass. Then press down from the top with your thumb along the lip of the crust and press against the wall of the crust to create a scalloped edge. Gently scrape away the inside of the tart walls with a spoon while still pressing down from the top so that the crust is consistently 1/2-inch to 2/3-inch thick all the way around. Press and smooth the crumbs across the bottom of the pan. Refrigerate the crust for about 1 hour.
  • For the strawberry smoothie mousse filling: Sprinkle the gelatin over the coconut milk in a medium microwave-safe bowl and let sit 1 minute. Microwave on high for 40 seconds, then stir until the gelatin is completely dissolved.
  • Pulse the strawberries, 1 tablespoon sugar and the coconut gelatin mixture in a food processor or blender until the berries are pureed. Add the cream cheese, Greek yogurt and vanilla extract and continue blending until smooth. Taste and add another tablespoon of sugar if desired, then scrape down the sides and blend again. Pour into the prepared crust and refrigerate for 2 hours.
  • For the decorative topping: Gently push the strawberries decoratively into the semi-gelled filling, then press in the blueberries, blackberries and raspberries to make a pretty pattern. Sprinkle the hazelnuts over the surface. Refrigerate until set, 4 to 6 more hours or overnight.
  • To unmold the pie, carefully press up from the bottom of the tart pan, then slice with a sharp knife (the crust will be very firm) and serve.

Nutrition Facts : Calories 360, Fat 22 grams, SaturatedFat 12 grams, Cholesterol 35 milligrams, Sodium 220 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 9 grams, Sugar 17 grams

5.25 ounces dark chocolate, at least 78 percent cacao
2 cups graham cracker crumbs, preferably organic
1/2 cup (1 stick) salted butter, preferably grass-fed, at room temperature
1 envelope (2 1/2 teaspoons) unflavored gelatin
1 cup light coconut milk
3 1/2 cups (about 18 ounces) strawberries, preferably organic, stems removed
1 to 2 tablespoons sugar
One 8-ounce package light cream cheese, softened
1 1/2 cups nonfat plain Greek yogurt
1 teaspoon pure vanilla extract
2 to 4 halved strawberries, preferably organic, with greens intact
1/4 cup blueberries
1/4 cup blackberries
1/4 cup raspberries
1 tablespoon chopped hazelnuts

BERRY TARTLETS

Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 11



Berry Tartlets image

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

Pastry for double-crust pie (9 inches)
2 tablespoons sugar
1 tablespoon cornstarch
1 package (12 ounces) frozen unsweetened mixed berries, thawed
1 tablespoon lemon juice
TOPPING:
1/3 cup heavy whipping cream
1/4 cup lemon curd
1 teaspoon sugar
1/4 teaspoon vanilla extract
Fresh berries, optional

BERRY NUT TARTS

Cranberries are a delicious addition to this spin on individual pecan pies. Folks have a hard time eating only one. -Lena Ehlert, Vancouver, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 1 dozen.

Number Of Ingredients 10



Berry Nut Tarts image

Steps:

  • In a small bowl, beat butter and cream cheese until creamy; gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Cut dough into 12 portions. Press onto the bottom and all the way up the sides of greased muffin cups. In a large bowl, combine the brown sugar, butter, eggs and vanilla. Stir in the cranberries and pecans. Spoon into prepared crusts., Bake at 350° for 25-30 minutes or until edges are golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Store in the refrigerator.

Nutrition Facts : Calories 289 calories, Fat 15g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 139mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
FILLING:
1-1/2 cups packed brown sugar
2 tablespoons butter, melted
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2/3 cup finely chopped cranberries
1/3 cup chopped pecans

BERRY TART WITH NO ADDED SUGAR

My dad has to watch his sugar intake so for Father's Day I created a dessert that he could eat! Better than any store bought dessert with no added sugar.

Provided by SHORN

Categories     Fruit Tarts

Time 1h25m

Yield 8

Number Of Ingredients 11



Berry Tart with No Added Sugar image

Steps:

  • Whisk flour, cinnamon, and salt together in a large bowl. Cut butter into the flour mixture using a fork or a pastry blender until it resembles coarse meal or small peas. Sprinkle water over the flour mixture, 1 tablespoon at a time, and use a fork to pull the mixture together until a dough is formed.
  • Turn dough onto a lightly floured surface and work quickly to mold it into a large ball. Press into a 5-inch disc and wrap in plastic wrap. Refrigerate until cold, at least 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Roll cold dough onto a lightly floured surface into a large 14-inch circle with a thickness of 1/4 inch. Gently fold dough in half and transfer to a 10-inch tart pan. Unfold dough, press into the bottom and sides of the pan, and trim any extra dough to fit neatly. Prick dough with the tines of a fork and lay a sheet of parchment paper over top. Place pie weights or dried beans on top of the parchment paper.
  • Bake in the preheated oven for 20 minutes. Remove pie weights or beans and parchment paper, and bake until golden, 5 to 10 minutes longer. Remove from the oven and let cool.
  • Meanwhile, combine mascarpone cheese, cream, creme fraiche, and pudding mix for filling in a medium bowl. Beat with a whisk attachment until still peaks form. Fill cooled tart shell with filling, smoothing the top with a rubber spatula. Place berries in a decorative arrangement on top of filling. Refrigerate until ready to serve.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 24.3 g, Cholesterol 96.1 mg, Fat 33.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 19.5 g, Sodium 148.8 mg, Sugar 5.7 g

1 ¼ cups all-purpose flour
¼ teaspoon ground cinnamon
¼ teaspoon salt
8 tablespoons cold unsalted butter, cut into small cubes
5 tablespoons ice cold water, or as needed
1 (8 ounce) container mascarpone cheese
½ cup heavy cream
¼ cup creme fraiche
2 tablespoons sugar-free instant vanilla pudding mix, or more to taste
8 ounces sliced fresh strawberries
8 ounces fresh raspberries

BERRY TARTS

These delicate tarts are lovely. A tender crust and hint of lemon make them irresistible.-Stephanie Mullen, Whitehorse, Yukon

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 32 tarts.

Number Of Ingredients 15



Berry Tarts image

Steps:

  • In a bowl, combine flour, sugar, lemon zest and salt; cut in butter until crumbly. Combine eggs, water and lemon juice until smooth; drizzle over flour mixture. Toss with a fork until mixture is moist enough to shape into a ball (dough will be sticky). Divide in half; shape into balls and wrap in plastic. Refrigerate for at least 30 minutes. Remove from the refrigerator; let stand 15 minutes before rolling. , On a floured surface, roll the dough to 1/8-in. thickness. Cut into 3-in. circles. Ease into 2-in. tart pans, pressing pastry onto the bottom and sides of pan. Bake at 400° for 10 minutes. Cool. , Place three to four berries in each shell. In a bowl, combine sugar, flour and lemon zest. Stir in sour cream and egg yolk. Spoon 1 tablespoon of filling over berries. Place pans on a baking sheet. Bake at 350° for 15-20 minutes or until pastry is golden and filling is set. Cool in pans for 1 minute before removing to wire racks.

Nutrition Facts : Calories 272 calories, Fat 13g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 134mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon grated lemon zest
1/4 teaspoon salt
2/3 cup cold butter
2 large eggs
1 tablespoon ice water
1 teaspoon lemon juice
FILLING:
2 cups wild blueberries or mossberries
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon grated lemon zest
1-1/2 cups sour cream
1 large egg yolk

VERY BERRY LA TART

Provided by Daphne Brogdon

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 11



Very Berry LA Tart image

Steps:

  • Preheat the oven to 400 degrees F.
  • In a food processor combine the flour, 3 tablespoons of the sugar and the salt. Pulse in the butter and cream cheese until the mixture resembles coarse meal. Add 3 tablespoons cold water, 1/2 teaspoon of the lemon juice, the vanilla extract and egg yolk, and pulse until a dough forms. Transfer the dough to a floured work surface and form into a ball. Wrap the dough in plastic wrap, then press down to flatten and refrigerate for 30 minutes.
  • Using a rolling pin on a floured work surface, roll out the dough to a large circle, about 14-inches in diameter. Carefully place the dough into an 11-inch tart pan with a removable bottom. Gently press the dough into the pan so there are no air bubbles around the edges. Roll the pin over the top of the tart to cut of the excess dough Prick the dough with a fork, and chill in freezer for 15 minutes.
  • Line the tart shell with foil or parchment paper and fill it with pie weights or dried beans. Bake the shell until cooked but not browned, 12 to 15 minutes. Remove the liner and pie weighs and cool the shell.
  • Increase the oven temperature to 425 degrees F.
  • In a large bowl, combine the blackberries, raspberries, cornstarch, the remaining 3 tablespoons lemon juice and the remaining 3 tablespoons sugar, and gently toss to coat. Fill the crust and bake for 10 to 12 minutes, then cool to room temperature. Remove from the tart pan before slicing.

1 1/2 cups flour, plus more for dusting
6 tablespoons sugar
1/4 teaspoon salt
1 stick unsalted butter, cubed and chilled
5 ounces cream cheese, cubed and chilled
3 tablespoons plus 1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 egg yolk
2 cups blackberries
2 cups raspberries
2 tablespoons cornstarch

VERY BERRY TART

Make and share this Very Berry Tart recipe from Food.com.

Provided by Ann Cecile

Categories     Low Protein

Time 38m

Yield 1 Tart

Number Of Ingredients 22



Very Berry Tart image

Steps:

  • Tart Shells: In medium-size bowl, whisk together cake flour and salt.
  • In large bowl, beat together shortening and sugars until smooth. Beat in yolk and banana. Add vanilla.
  • On low speed, slowly beat in flour mixture until dough comes together. Pat into disk; wrap; chill 30 minutes to 1 hour.
  • Custard: In medium-size saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Bring to boiling over medium-high heat, stirring until thickened, 8 minutes. Boil 3 minutes. Reduce heat to low.
  • In small bowl, whisk yolks slightly. Beat in about 1/4 cup hot milk mixture. Slowly pour yolk mixture into milk mixture in saucepan over low heat, stirring quickly and constantly, to prevent lumping. Heat, stirring, until custard thickens enough to coat back of spoon and registers 160 degrees F on instant-read thermometer, about 3 minutes.
  • Remove saucepan from heat. Stir in banana and vanilla extracts. Scrape into a bowl; cover surface directly with plastic wrap. Refrigerate until chilled, about 1 hour.
  • Once dough has chilled, heat oven to 325 degrees F. Coat four 3 -1/2 x 3/4-inch tart pans, four 3 x 1-inch tart pans, four 3 x 1/2-inch tart pans and four 2-1/4 x 3/4-inch tart pans with cooking spray.
  • For 2 larger-size tart pans, use 3 tablespoons dough for each pan. For 2 smaller pans, use 2 tablespoons dough for each pan. With rolling pin, roll out each portion of dough into circle 1 inch larger than diameter of top of tart pan. Fit dough into pans, pressing over bottom and up sides. Prick bottoms lightly all over with fork. Place pans on baking sheet.
  • Bake in 325 degree F oven until edges are lightly golden and tarts are slightly puffed, about 18 minutes. Transfer tart pans to wire rack; let cool completely. Use a small knife to carefully pry tart edges from pans; gently remove shells from pans. Makes about 16 assorted tarts.
  • Glazed Fruit: Place tart shells on serving platter. Slice banana; place 1 slice in bottom of smallest tarts, 2 slices in the 3 x 1/2-inch tarts and 3 slices in 2 largest-size tarts. Cover banana slices with 1 to 2 tablespoons custard to fill tart to edge. Chill 90 minutes before serving.

Nutrition Facts : Calories 5280.4, Fat 174.7, SaturatedFat 56.3, Cholesterol 697.7, Sodium 2414.8, Carbohydrate 875.7, Fiber 34, Sugar 458.2, Protein 65.5

3 cups cake flour (not self-rising)
3/4 teaspoon salt
2/3 cup vegetable shortening
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg yolk
1 small banana, mashed
1 1/2 teaspoons vanilla extract
1/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks
1 teaspoon banana extract
1/2 teaspoon vanilla extract
1 large ripe banana
1 cup raspberries
1 cup strawberry, hulled, halved
1 cup blackberry
1/2 cup blueberries
2 tablespoons apple jelly
fresh mint and whipped cream, for garnish (optional)

MIXED BERRY TART

This berry tart is light and fresh! Refrigerate any leftovers.

Provided by janet

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h

Yield 8

Number Of Ingredients 11



Mixed Berry Tart image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch tart pan with cooking spray.
  • Combine flour, butter, confectioners' sugar, and salt in the bowl of a food processor; pulse until a soft dough forms. Press dough into the bottom of the prepared pan; prick with a fork.
  • Bake in the preheated oven until edge of crust is golden, 15 to 20 minutes. Remove from the oven and cool; do not turn oven off.
  • Place cream cheese in a large bowl; beat with an electric mixer until smooth, 2 to 3 minutes. Add sugar; mix until combined, 1 to 2 minutes. Add eggs; blend for 1 to 2 minutes. Add lemon zest and juice; mix until incorporated. Pour mixture into cooled tart shell.
  • Bake in the preheated oven until filling has set, about 25 minutes. Chill thoroughly, at least 1 hour. Top with berries and garnish with mint.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 39.2 g, Cholesterol 111.7 mg, Fat 25.1 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 15.3 g, Sodium 145.9 mg, Sugar 19.7 g

cooking spray
1 ½ cups all-purpose flour
¾ cup unsalted butter, at room temperature
⅓ cup confectioners' sugar
¼ teaspoon salt
5 ounces cream cheese, at room temperature
½ cup white sugar
2 large eggs, at room temperature
2 lemons, zested and juiced
2 cups fresh mixed berries
4 sprigs fresh mint, or to taste

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