Blueberry Lemon Cream Tarts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLUEBERRY-LEMON TART

Provided by Tyler Florence

Categories     dessert

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 13



Blueberry-Lemon Tart image

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.

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

BLUEBERRY LEMON CREAM TARTS

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



Blueberry Lemon Cream Tarts image

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.

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

LEMON-BLUEBERRY TART

This glorious lemon-blueberry tart, filled with a tangy lemon curd, is topped with whipped creme fraiche and a garnish of candied lemon zest. Martha made this recipe on episode 706 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 10



Lemon-Blueberry Tart image

Steps:

  • Make the candied lemon zest: Using a vegetable peeler, remove zest from lemons in vertical strips. Use a knife to remove any white pith; cut zest into thin strips as thinly as possible. Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water. In another medium saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Drain zest and let cool on a wire rack. Place superfine sugar in a small bowl, add zest, and toss to coat. Using a fork, shake to remove any excess sugar. Store in an airtight container for up to several weeks.
  • Lightly flour a clean work surface. Roll out pate sucree to a 13-inch round and fit dough into the bottom and 2 inches up the sides of an 8-inch springform pan. Trim excess dough around the perimeter with a paring knife. Freeze until firm, about 40 minutes.
  • Preheat oven to 425 degrees. Place pan on a baking sheet. Carefully line pastry with parchment paper, pressing it into the corners and edges, and weight with beans, rice, or pie weights. Bake about 20 minutes. Remove the paper and weights and continue baking until crust is light golden-brown, about 15 minutes more. Transfer to a cooling rack. Reduce oven temperature to 375 degrees. Spread lemon curd in tart shell and return to oven until curd is bubbling, 30 to 40 minutes. Transfer to a cooling rack and let cool to room temperature. Chill until firm, about 6 hours.
  • Whisk together creme fraiche and confectioners' sugar in a medium bowl until stiff peaks form. Dollop mixture onto cooled tart.
  • Place blueberries in a small bowl. In a small saucepan, warm apricot jam over medium-low heat, 3 to 4 minutes. Using a fine sieve, strain jam directly over blueberries. Toss blueberries until coated with jam. Pile blueberries on top of tart. Garnish with 1 tablespoon candied lemon zest (reserve remaining for another use) and serve.

6 lemons, scrubbed
2 cups granulated sugar
Superfine sugar, for coating
All-purpose flour, for dusting
Easy Pate Sucree for Tarts
Lemon Curd for Lemon-Blueberry Tart
1 cup creme fraiche
2 tablespoon confectioners' sugar
1 cup blueberries, washed and picked over
3 tablespoons apricot jam

LEMON BLUEBERRY TART

You'll love this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. -Erin Chilcoat, Somerset, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 16



Lemon Blueberry Tart image

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Whisk the egg yolk, water and vanilla; add to crumb mixture. Stir until dough forms a ball. Cover and refrigerate for at least 30 minutes., On a floured surface, roll dough into an 11-in. circle. Transfer to a greased 9-in. fluted tart pan with a removable bottom; trim even with edge of pan. Place pan on a baking sheet. , Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 15 minutes. Remove foil; bake 5 minutes longer. , In a small bowl, beat the filling ingredients; pour into crust. Bake for 12-15 minutes or until set. Cool on a wire rack. , For topping, microwave blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around the edges; stir. Cool for 5-10 minutes. Gently spoon over filling. Refrigerate until chilled.

Nutrition Facts : Calories 308 calories, Fat 12g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 161mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

1-1/4 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
1 large egg yolk
2 tablespoons cold water
1 teaspoon vanilla extract
FILLING:
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice
4 large egg yolks
4 teaspoons grated lemon zest
Dash salt
TOPPING:
2 cups fresh blueberries
1/2 cup blueberry spreadable fruit

BLUEBERRY CREAM TART

Provided by Food Network

Categories     dessert

Time 2h55m

Yield 1 (10-inch) tart

Number Of Ingredients 12



Blueberry Cream Tart image

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.

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

BLUEBERRY-LEMON TART

Categories     Cookies     Bake     Blueberry     Lemon     Chill     Pastry

Yield serves 6 to 8

Number Of Ingredients 14



Blueberry-Lemon Tart image

Steps:

  • To make the pastry, pulse the flour, sugar, and salt together in a food processor. Put in the chunks of butter, a little at a time, and pulse just until the dough resembles cornmeal. Add the egg yolk and the ice water; pulse again for a second just to pull the dough together. Wrap the dough tightly in plastic and let it rest and chill in the refrigerator for 30 minutes.
  • Preheat the oven to 350°F. Using a rolling pin, roll the dough out on a lightly floured surface to a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 10 1/2-inch tart pan with a removable bottom. Press the dough into the scalloped edges of the pan and fold the excess dough inside to reinforce the rim.
  • Put the tart pan on a cookie sheet and prick the bottom of the dough with a fork. Bake for 20 minutes. Lightly beat the egg white and brush the bottom and sides of the dough with it to seal any tiny holes. Bake for another 10 minutes.
  • To make the lemon curd filling, whisk together the eggs, sugar, heavy cream, lemon juice, and zest. Pour the mixture into the tart shell. Spread the blueberries on top of the filling; they will float around and find their own space. Bake for 20 to 25 minutes. The curd will jiggle slightly when done. Carefully lift the tart out of the ring, then slide it off the base onto a plate. Cool to room temperature and slice.

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

BLUEBERRY TARTS WITH MEYER LEMON CREAM

This desert is a definite showstopper. The graham crust is so different (compared to the standard short pastry crust) and can be used in a variety of fruit tarts with great success. Sources: Claudia Fleming - Last Course and Pierre Herme's Desserts (Lemon Cream)

Provided by greysangel

Categories     Tarts

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 15



Blueberry Tarts With Meyer Lemon Cream image

Steps:

  • 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 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.
  • Press the dough gently into the tins, prick dough with a fork all over, and let chill for 5-10 minutes or until the dough is firm enough to trim off the excess easily. Buttery doughs like this one always need to be chilled before baking so they bake up evenly, and I also find that it's easier to trim off the dough cleanly when the dough is firmed up. Chill longer if necessary. When I trim off the excess dough, I usually use an offset spatula and run it flat against the top of the tart tin. Scraps can be re-rolled and re-used.
  • Bake tart shells until golden brown, about 18 minutes. Transfer to a wire rack to cool. You can store them in an airtight container for about a day or freeze them for up to 3 months.
  • Blueberry Topping:.
  • In a medium saucepan combine 1 cup of the blueberries with the sugar. Cook over low heat until all the berries have popped and the juices come out (You can smoosh some of the berries if they won't pop).
  • Strain the mixture into a bowl and discard the solids. Add the rest of the blueberries into the syrup and toss to combine.
  • Lemon Cream:.
  • Create a water bath by placing a saucepan of water over heat to simmer and placing a metal bowl unto the pan so its bottom does not touch the water. Combine the sugar and lemon zest together with your fingers and add to the metal bowl. Whisk in the eggs and lemon juice.
  • Cook the mixture over the simmering water, whisking constantly, until the cream reaches 180 degrees and thickens. Keep whisking while the mixture is heating up to prevent the eggs from cooking.
  • Once the cream is thickened - you should be able to make tracks in the mixture with your whisk - take the cream off the heat and strain it into the bowl of a food processor or blender. Let the cream rest for a bit until it cools to about 140 degrees.
  • Add in the butter pieces a few at the time and combine on high speed. Once all of the butter has been added, let the mixture combine for a few minutes longer to ensure the mixture is perfectly smooth. It is the addition of butter that changes this recipe from a simple lemon curd to a rich, satiny-smooth cream.
  • Once the cream is finished pour it into a container and let it chill in the refrigerator for about half an hour before assembly.
  • Assembly:.
  • To assemble the tarts, spoon some of the lemon cream into the shells and then place about 2 tablespoons of the blueberries on top. Serve soon after assembly.

Nutrition Facts : Calories 327.4, Fat 19.6, SaturatedFat 12.1, Cholesterol 76, Sodium 289.2, Carbohydrate 36.6, Fiber 1.5, Sugar 20.4, Protein 3.3

1 cup butter, room temperature
1/4 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1/4 cup honey
2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups blueberries
1 tablespoon sugar
1/2 cup sugar
2 lemons, zest of
2 eggs
1/2 cup fresh lemon juice
5 ounces butter, cut into 1 inch pieces, softened but not melting

MEYER LEMON AND BLUEBERRY CHEESE TART

Luscious lemon cheese filling with blueberry topping.

Provided by dana

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h

Yield 16

Number Of Ingredients 8



Meyer Lemon and Blueberry Cheese Tart image

Steps:

  • Thoroughly mix crushed lemon cookies and butter together in a bowl.
  • Press cookie mixture into the bottom of an 8-inch springform pan.
  • Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
  • Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
  • Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
  • Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
  • Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.

Nutrition Facts : Calories 197.6 calories, Carbohydrate 22.8 g, Cholesterol 25.6 mg, Fat 11.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 6.8 g, Sodium 58.6 mg, Sugar 14.8 g

4 ½ ounces thin lemon tea cookies (such as Trader Joe's® Meyer Lemon Cookies), crushed
3 tablespoons butter, melted
1 pound fresh blueberries
⅔ cup white sugar
1 tablespoon cornstarch
1 (8 ounce) container mascarpone cheese
3 tablespoons lemon curd
½ (8 ounce) container frozen whipped topping, thawed

More about "blueberry lemon cream tarts recipes"

LEMON BLUEBERRY TART RECIPE - SALLY'S BAKING ADDICTION
Web Apr 1, 2021 Creamy Lemon Tart Filling You need one 14 ounce (weight) can of full-fat sweetened condensed milk, lemon juice and zest, and 1 …
From sallysbakingaddiction.com
4.9/5 (483)
Category Dessert
  • Using a fork, mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir occasionally for 3 minutes, mashing the blueberries as best you can against the bottom and sides of the pan to help break them up. Stir in the cornstarch mixture. Cook for 2 more minutes as the sauce thickens, stirring and mashing the blueberries to break them up as desired. Remove sauce from heat and set aside at room temperature until step 6. Makes about 1/2 – 2/3 cup blueberry sauce and you’ll use about half for the swirl. (Reserve extra for garnish/serving.)
  • Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be a little greasy and very thick. Using a rubber spatula or your hands, press dough firmly into a 9-inch tart pan (no need to grease it), making sure the layer of crust is even on the bottom and all around the sides. It may seem like it won’t fit, but it will. You can use the bottom of a measuring cup to pack the crust in too, but sometimes it sticks.
  • Bake for 15 minutes or until the edges are very lightly browned. Remove from the oven. Using a fork, poke a few holes all over the top of the warm crust (not all the way through the crust). This helps the filling stick.
lemon-blueberry-tart-recipe-sallys-baking-addiction image


BLUEBERRY PUFF PASTRY TARTS WITH LEMON CREAM
Web Aug 10, 2018 For the lemon cream: 2 ounces mascarpone cheese or cream cheese room temperature 2 tablespoons powdered sugar ½ cup …
From savingdessert.com
5/5 (4)
Total Time 40 mins
Category Dessert
Calories 255 per serving
  • 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, about ½-inch from the outer edge, all the way around making a rectangle inside the rectangle. Do not cut all the way through. Pierce the center of each pastry with a fork. Whisk together the egg and milk. Brush the edges of each pastry shell with the egg wash.
  • Bake the pastry shells for 15-20 minutes or until they puff up and are golden brown. Remove to a rack to cool completely. If needed, cut around the inner rectangle with a small paring knife and press the center down lightly to create an indentation. Once cooled, store lightly covered at room temperature until ready to assemble.
blueberry-puff-pastry-tarts-with-lemon-cream image


(MINI) LEMON BLUEBERRY CREAM TARTS - A LATTE FOOD
Web Aug 12, 2016 These lemon blueberry cream tarts are so, so simple to make! They take 7 ingredients: 1. Pie Dough (I used pre-made, but you …
From alattefood.com
Reviews 5
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.
mini-lemon-blueberry-cream-tarts-a-latte-food image


BLUEBERRY LEMON CREAM TARTS - BEST BAKING TIPS
Web Nov 11, 2022 First, Preheat oven to 375°F. In a food processor, combine flour, bran, sugar, salt, and butter; process until large moist crumbs form. Spoon dough into individual tart …
From bestbakingtips.com
Cuisine American
Category Dessert
Servings 4
Calories 640 per serving


BLUEBERRY LEMON TART RECIPE - RECIPES.NET
Web Jan 31, 2022 1 cup blueberries Instructions Heat oven to 375 degrees. Unroll the pie crust onto an ungreased large cookie sheet. Fold 1/2 inch of crust edge under, forming …
From recipes.net


BLUEBERRY ALMOND TART - STAHLBUSH ISLAND FARMS
Web 1. Preheat the oven to 400°F. 2. Combine all of the ingredients for the almond cream in a blender or food processor. Blend until a smooth mixture forms, scraping down the sides …
From stahlbush.com


BLUEBERRY LEMON TART - RECIPE GIRL
Web Aug 17, 2022 Blend almonds, butter, sugar, flour and salt in a food processor until well combined. Add egg and almond extract and pulse until well mixed. Press the mixture into …
From recipegirl.com


BURSTING BLUEBERRY LEMON THYME TARTS. - HALF BAKED HARVEST
Web Apr 14, 2020 2 1/2-3 cups fresh or frozen blueberries 1-2 tablespoon cornstarch (see notes) 1/4 cup honey or granulated sugar 1 tablespoon lemon zest + 1 teaspoon lemon …
From halfbakedharvest.com


MINI BLUEBERRY TARTS - WHOLESOME FARMHOUSE RECIPES
Web Jan 27, 2023 Pie Crust. In a mixing bowl, combine the flour and salt. Cut the cold butter into small pieces and add this to the flour. Use a pastry cutter to work the butter and the …
From wholesomefarmhouserecipes.com


BLUEBERRY-LEMON TART RECIPE - PILLSBURY.COM
Web Feb 14, 2016 In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended. Spread evenly over cooled baked crust. Spread pie filling …
From pillsbury.com


9 LEMON TART RECIPES FOR A SLICE OF SUNSHINE
Web Apr 15, 2021 Crostata with Lemon Custard and Whipped Ricotta Cream. View Recipe. This rustic, Italian-style tart has a buttery crust, a decadent lemon custard filling, and …
From allrecipes.com


BLUEBERRY LEMON CREAM CHEESE TART | WITH TWO SPOONS
Web Aug 29, 2016 1 Tablespoon lemon zest + 1 teaspoon lemon zest divided 3 Tablespoons fresh lemon juice divided 3 pints blueberries 1 teaspoon honey Instructions Preheat the …
From withtwospoons.com


MINI BLUEBERRY TARTS | RECIPELION.COM
Web Jan 28, 2023 Whether it's for special occasions or just weekend snacking at home, this recipe for Mini Blueberry Tarts will satisfy any cravings in a fun and flavorful way. ". …
From recipelion.com


BLUEBERRY HEAVEN ON EARTH CAKE - PERSNICKETYPLATES.COM
Web Jan 26, 2023 How to make Blueberry Heaven on Earth Cake. Step One: Make your pudding mixture by whisking together the vanilla pudding, milk, and sour cream in a bowl …
From persnicketyplates.com


EASY BLUEBERRY TART RECIPE | DELIGHTFUL E MADE
Web Apr 29, 2015 lemon zest & fresh blueberries for garnish Preheat oven to 400 degrees. Roll out the pie crusts and form to each of the 6 4.5" mini tart pans, pressing off any excess …
From delightfulemade.com


MINI BLUEBERRY LEMON TARTS - JAMIE GELLER
Web Jun 4, 2019 Remove from refrigerator to soften before assembling tarts. 2. In a small bowl, combine blueberries, sugar, remaining 1 tablespoon lemon juice and 1 teaspoon lemon …
From jamiegeller.com


BLUEBERRY TART RECIPE - PAULA DEEN
Web Directions. Preheat oven to 350 °F. Combine nuts, 1/2 cup powdered sugar, flour and butter in food processor and process until mixture forms a ball. Or, combine by hand. With …
From pauladeen.com


LACTOSE-FREE LEMON BLUEBERRY POUND CAKE RECIPE | LACTAID®
Web For the Pound Cake. Preheat the oven to 350 degrees F and lightly grease and flour a Bundt pan. In a small bowl toss the flour and blueberries together. Set aside. In a large bowl or …
From lactaid.com


RECIPE FOR EASY, AIRY LEMON CURD MINI MERINGUES | MIAMI HERALD
Web Jan 30, 2023 To make the lemon curd, beat butter and sugar together in a mixing bowl or the bowl of a stand mixer. Add in the two large eggs and two yolks one at a time, mixing …
From miamiherald.com


BLUEBERRY AND LEMON MASCARPONE TART1 | DONNA HAY
Web Place the mascarpone, lemon and icing sugar in a bowl and mix well to combine. Spread onto the base of the cooled tart shell, top with the blueberries and dust with icing sugar …
From donnahay.com.au


BLUEBERRY TART (WITH PASTRY CREAM AND BLUEBERRY FILLING) - VEENA …
Web Dec 4, 2017 Trim the excess dough at the edges with a rolling pin, or your thumb. Place the pastry shell on a baking sheet and chill the for a minimum of 30 minutes. Preheat …
From veenaazmanov.com


BLUEBERRY LEMON CREAM CHEESE TART | DRISCOLL'S
Web The delicious combination of blueberries, lemon, and cream cheese pastry cream gives this tart a cheesecake taste. The delightful blueberry lemon cream cheese filling is …
From driscolls.com


Related Search