Blueberry Lemon Cream Tarts Recipes
Recipe From foodnetwork.com
Provided by Tyler Florence
Categories dessert
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 13
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the filling.
Recipe From epicurious.com
Categories Berry Citrus Dessert Bake Cocktail Party Picnic Cream Cheese Blueberry Lemon Vanilla Summer Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 individual tarts
Number Of Ingredients 11
Recipe From foodnetwork.com
Provided by Food Network
Categories dessert
Time 2h55m
Yield 1 (10-inch) tart
Number Of Ingredients 12
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With a mixer, whip heavy cream until soft peaks form. Add in powdered sugar and lemon zest, and whip until stiff peaks form. Add in the …
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With a mixer, whip heavy cream until soft peaks form. Add in powdered sugar and lemon zest, and whip until stiff peaks form. Add in the …
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Total Time 50 mins
Category Dessert
- Using a small biscuit cutter (I used a 2 1/2" size), cut out small dough rounds, about 15-16 (once you cut out the rounds, if you want to use the scraps and re-roll the dough out, you could probably get 4-5 more dough rounds out).
- Gently flatten each dough round slightly before placing in a mini muffin tin. Using a fork, poke each dough round a few times (the release of air will keep the dough from rising too much). Bake for 9-10 minutes, or until the tart shells are lightly golden brown in color. Allow to cool completely.
- While the tart shells are cooling, make the lemon cream filling. With a mixer, whip heavy cream until soft peaks form. Add in powdered sugar and lemon zest, and whip until stiff peaks form. Add in the whipped cream cheese, 2 oz at a time, whipping well after each addition.
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Place sugar and 1/2 cup blueberries in a small nonreactive saucepan and cook over low heat. Add 1 teaspoon water to cornstarch and stir until smooth.
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From withtwospoons.com
To make the filling: In a stand mixer, combine cream cheese and brown sugar. Add 1 teaspoon lemon zest and 1 1/2 Tablespoons lemon juice. Combine until smooth. To make the Tart: Pour cream cheese filling into …
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To make the filling: In a stand mixer, combine cream cheese and brown sugar. Add 1 teaspoon lemon zest and 1 1/2 Tablespoons lemon juice. Combine until smooth. To make the Tart: Pour cream cheese filling into …
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From savingdessert.com
Preheat oven to 400°F. Thaw 1 sheet of frozen puff pastry dough. Cut into 6 rectangles, approximately 4 ¼-by-3 inches each. Place the rectangles on a parchment lined baking sheet. Score each pastry with a sharp knife, …
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Preheat oven to 400°F. Thaw 1 sheet of frozen puff pastry dough. Cut into 6 rectangles, approximately 4 ¼-by-3 inches each. Place the rectangles on a parchment lined baking sheet. Score each pastry with a sharp knife, …
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From food.com
Tart Crust: Cream the butter in an electric mixer until smooth. Add the sugars and continue mixing until the mixture is fluffy and light colored. Add the honey and beat until …
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Tart Crust: Cream the butter in an electric mixer until smooth. Add the sugars and continue mixing until the mixture is fluffy and light colored. Add the honey and beat until …
5/5 (2)
Total Time 1 hr 45 mins
Category Tarts
Calories 327 per serving
- Cream the butter in an electric mixer until smooth. Add the sugars and continue mixing until the mixture is fluffy and light colored. Add the honey and beat until combined.
- Combine the flours, salt, and cinnamon together in a bowl, and add to the butter mixture in two batches, scraping down the sides of the bowl between additions. Mix until the dough is well combined. Wrap the dough in plastic and form into a disk - the flatter the better. Chill until firm, at least an hour and up to two days.
- Preheat the oven to 325 degrees. On a lightly floured surface roll out the dough to be 1/8 inch thick. Use either a 3 inch round cookie cutter to cut out circles of dough, or cut out rectangles of dough to fit your desired tins. A tip: try to cut out pieces of dough that are as similar in size and shape to the pan as possible (this applies to full-size tarts as well) so that they are easier to maneuver and fit in, and are less likely to warp and tear as you're moving them around.
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Lightly spray tart pan with removable bottom, 9x1 inch, with cooking spray. Mix crushed cookies, egg white and butter until crumbly. Press onto bottom and up the side of pan.
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Yield: 8 Tarts. Ingredients. Tart Crust. 340g flour; 120g sugar; 3g salt; 230g butter; 2 large eggs; 3ml vanilla extract; Lemon Curd. 125ml lemon juice; 1 lemon zest; 130g sugar; …
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Yield: 8 Tarts. Ingredients. Tart Crust. 340g flour; 120g sugar; 3g salt; 230g butter; 2 large eggs; 3ml vanilla extract; Lemon Curd. 125ml lemon juice; 1 lemon zest; 130g sugar; …
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Step 3. Combine pudding mix, sugar, egg yolks and water in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Boil for 1 minute. …
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