Blueberry Lemon Cream Tarts Food

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BLUEBERRY LEMON CREAM TARTS



Blueberry Lemon Cream Tarts image

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.

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

1 cup graham cracker crumbs
1 1/2 tablespoons granulated sugar
1/2 stick (4 tablespoons) unsalted butter, melted
2 tablespoons packed light brown sugar
1/4 cup sour cream
1/4 teaspoon vanilla
4 oz cream cheese, softened
1/2 teaspoon finely grated fresh lemon zest
1 1/3 cups blueberries (6 ounces)
Confectioners sugar for dusting
Special equipment: 4 (3 3/4-inch) nonstick fluted tart pans or 4 (8-ounces) ramekins

Steps:

  • Preheat oven to 350°F with a baking sheet on middle rack.
  • Stir together graham cracker crumbs, granulated sugar, and butter in a bowl with a fork until combined well, then press mixture with your fingers and back of a spoon evenly and firmly onto bottom and up side of each tart pan. (If using ramekins, press mixture 3/4 inch up sides.)
  • Put tart pans on preheated baking sheet and bake crusts until slightly darker, about 10 minutes, then cool 10 minutes on a rack. (Ramekins will need to cool an additional 5 minutes in refrigerator.) Gently push bottom of each tart pan to loosen crust, then invert crust onto your hand and place on a serving plate. (If using ramekins, leave crusts in ramekins.)
  • While crusts cool, whisk together brown sugar, sour cream, and vanilla in a small bowl until sugar is dissolved. Beat cream cheese in a medium bowl with an electric mixer until smooth, then add sour cream mixture and zest, beating until just combined well.
  • Divide cream cheese filling among tart shells, spreading evenly, then top with blueberries and dust with confectioners sugar.

BLUEBERRY CREAM TART



Blueberry Cream Tart image

Provided by Food Network

Categories     dessert

Time 2h55m

Yield 1 (10-inch) tart

Number Of Ingredients 12

1 1/2 cups flour
1/4 cup sugar
8 tablespoons (1 stick) unsalted butter, cut into pieces and slightly softened
1 egg yolk
Blueberry Bavarian cream, recipe follows
4 cups blueberries
2 cups milk (not skim)
1/2 vanilla bean, split lengthwise
2 1/2 teaspoons powdered gelatin
2 tablespoons cold water
6 egg yolks
2/3 cup sugar

Steps:

  • Put the flour in a large bowl. Add the sugar and mix. Make a well in the center and place the butter and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined, then work the butter-egg mixture into the flour-sugar mixture until combined but still loose. The dough will be crumbly, but when you squeeze a handful, it should hold together.
  • Sprinkle the dough into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom and sides of the pan, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom. Chill the crust at least 30 minutes, or covered, up to 3 days. Heat the oven to 400 degrees. Bake until light golden brown, 20 to 25 minutes. Let cool before filling.
  • Blueberry Bavarian Cream: Pick over the blueberries, setting aside the best ones to make a circle around the edge of the finished tart. (You'll need about 1 cup.) Heat the milk and vanilla bean in a saucepan over medium heat just until it boils. Immediately turn off the heat and set aside to infuse for 10 minutes. Combine the gelatin and water in a small bowl, and let dissolve, stirring occasionally, until no dry spots remain.
  • Whisk the egg yolks and sugar together in a bowl. Whisking constantly, slowly pour the still-hot milk mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough. When it is ready, quickly remove it from the heat.
  • Meanwhile, fill a large bowl with ice water half way. Strain the mixture into a medium bowl to smooth it and remove the vanilla bean. Pour off 1 cup of this mixture (Anglaise) into a large bowl and set aside. Place the medium bowl containing the remainder of the mixture in the ice water and let cool, stirring often. Add the gelatin to the cup of hot Anglaise in the large bowl and mix until completely dissolved, creating a Bavarian cream. Working quickly, fold the larger amount of berries into the Bavarian cream and spoon the mixture into the center of the tart shell. Spread until smooth and even. Before the filling cools completely, arrange the reserved berries around the edge of the tart to form a rim. Chill at least 2 hours and serve in slices, pouring a bit of the Anglaise next to each side.

BLUEBERRY-LEMON TART



Blueberry-Lemon Tart image

Provided by Tyler Florence

Categories     dessert

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/2 cups all-purpose flour
2 tablespoons sugar
Pinch kosher salt
1/2 cup (1 stick) unsalted butter, cold, in chunks
1 large egg, separated
2 tablespoons ice water, plus 1 teaspoon
4 large eggs
1 1/2 cups sugar
1 cup fresh lemon juice (about 5 lemons)
1/4 cup heavy cream
1 lemon, zested
Pinch kosher salt
1 pint blueberries

Steps:

  • To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
  • Roll the dough out on a lightly floured surface into a 12-inch circle. Roll the dough up onto the pin and lay it inside a 10-inch tart pan with a removable bottom. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
  • To bake the shell, heat the oven to 350 degrees F.
  • Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
  • Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done. Cool to room temperature, remove from the tart ring, and serve.

BLUEBERRY-LEMON TART



Blueberry-Lemon Tart image

I love the lemon taste in this blueberry tart. It is easy to prepare, and I use fresh blueberries in the summer and frozen ones in the winter. Either way, it turns out delicious!

Provided by TasteTester

Categories     Tarts

Time 3h50m

Yield 10 serving(s)

Number Of Ingredients 12

35 vanilla wafer cookies, crushed (1 1/2 cups)
1 egg white, beaten
1 tablespoon butter, melted
1 1/4 cups low-fat milk
4 ounces instant lemon pudding mix
1 1/2 teaspoons finely grated lemon peel
1 cup frozen whipped topping, thawed
2 tablespoons sugar
1 teaspoon cornstarch
3 tablespoons water
1 1/2 cups blueberries, fresh or frozen
1 tablespoon lemon juice

Steps:

  • Heat oven to 400 degrees. 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. Bake 8-10 minutes or until light golden brown; cool.
  • Beat milk, pudding mix and lemon peel in medium bowl with electric mixer on low speed about 2 minutes or until smooth. Chill 5 minutes.
  • Fold in whipped topping. Spread over crust. Cover and refrigerate at least 2 hours until chilled.
  • Blueberry Topping: Mix sugar, cornstarch and water in 1-quart saucepan. Stir in 1/2 cup of the blueberries. Heat to boiling; reduce head to medium-low. Cook about 5 minutes or until slightly thickened.
  • Stir in lemon juice; remove from heat. Cool 10 minutes. Stir in remaining 1 cup blueberries. Cover and refrigerate at least 1 hour until chilled. Spread over prepared tart and store, covered, in refrigerator.

Nutrition Facts : Calories 214.6, Fat 7.6, SaturatedFat 3.6, Cholesterol 4.6, Sodium 246.2, Carbohydrate 35.1, Fiber 1, Sugar 8.1, Protein 2.6

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