Best 3 Fruity Berry Tarts With Vanilla Cashew Cream Recipes

Indulge in a symphony of flavors with our exquisite Fruity Berry Tarts adorned with Vanilla Cashew Cream, a delightful treat that will tantalize your taste buds. Embark on a culinary journey as we unveil the secrets behind this enchanting dessert, featuring a crisp pastry shell, a luscious vanilla cashew cream filling, and an array of vibrant berries. Discover the art of creating this culinary masterpiece with our step-by-step guide, ensuring every bite is a burst of fruity delight. Additionally, explore variations of this classic tart, including a vegan option and a gluten-free alternative, catering to diverse dietary preferences. Let your creativity shine as you experiment with different berry combinations, creating a unique flavor profile that reflects your personal taste.

Here are our top 3 tried and tested recipes!

VANILLA CREAM FRUIT TART

Vanilla Cream Fruit Tart image

It's well worth the effort to whip up this creamy fruit tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. -Susan Terzakis, Andover, Massachusetts

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

3/4 cup butter, softened
1/2 cup confectioners' sugar
1-1/2 cups all-purpose flour
1 package (10 to 12 ounces) white baking chips, melted and cooled
1/4 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/2 cup pineapple juice
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon lemon juice
1-1/2 to 2 cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries

Steps:

Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool., Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool., Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.

Nutrition Facts : Calories 433 calories, Fat 28g fat (17g saturated fat), Cholesterol 60mg cholesterol, Sodium 174mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

MIXED FRUIT TART

Mixed Fruit Tart image

Provided by Valerie Bertinelli

Categories dessert

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
1/4 teaspoon kosher salt
1 large egg
1 tablespoon heavy cream
1 1/2 cups all-purpose flour
8 ounces cream cheese, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1 cup heavy cream
4 cups mixed berries, such as raspberries, blackberries and halved strawberries
1/2 cup apricot preserves

Steps:

For the crust: In a large bowl, beat together the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the salt, egg and cream; beat until incorporated. Add the flour and beat until a dough comes together. Form the dough into a disc and then press it evenly into the bottom and up the sides of a 10-inch tart pan with a removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate until firm, about 1 hour, or freeze for 30 minutes.
Preheat the oven to 350 degrees F. Line the tart crust with foil and fill with pie weights. Bake until the edges of the crust look set and just barely golden, about 15 minutes. Carefully remove the foil and pie weights, and continue to bake until the crust is golden brown all over, about 20 minutes more. Cool completely.
For the filling: In a large bowl, combine the cream cheese, sugar and vanilla, and beat with an electric mixer until soft and very creamy, 1 to 2 minutes. Add the cream and continue beating until the mixture holds stiff peaks, stopping occasionally to scrape the bowl with a rubber spatula, 2 to 3 minutes more.
Spoon the cream cheese mixture into the cooled tart shell and smooth with an offset spatula. Top with the berries.
Combine the apricot preserves and a splash of water in a small bowl and microwave until warm, about 45 seconds. Strain through a sieve into another bowl. Gently brush or spoon the apricot glaze over the berries.
Serve the tart immediately, or refrigerate for up to 3 hours.

BERRY FRUIT TART

Berry Fruit Tart image

Make your day more colorful with our Berry Fruit Tart recipe. Fresh blackberries, raspberries and sliced strawberries combine delightfully with cream cheese and puff pastry in our Berry Fruit Tart.

Provided by My Food and Family

Categories Fruit Recipes

Time 1h15m

Yield 12 servings

Number Of Ingredients 6

Ingredients

1 frozen puff pastry sheet (1/2 of 17-1/4-oz. pkg.), thawed
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup powdered sugar
2 Tbsp. apple juice
3 cups mixed assorted berries (blackberries, raspberries and sliced strawberries)
2 Tbsp. apple jelly, melted, cooled

Steps:

Heat oven to 400°F.
Unfold pastry on lightly floured surface; roll into 14x10-inch rectangle with rolling pin. Transfer to large baking sheet; brush edges with water. Fold over 1/2 inch around all sides, then press firmly onto bottom of pastry to form rim. Pierce bottom of pastry in several places with fork.
Bake 15 min. or until golden brown, breaking any large air bubbles with fork after 10 min. Transfer pastry to wire rack; cool completely.
Beat cream cheese, sugar and apple juice until blended; spread onto pastry. Top with berries. Brush melted jelly over fruit just before serving.

Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 8 g, Protein 3 g

Tips:

For a gluten-free option, use gluten-free flour or a gluten-free flour blend.
If you don't have a tart pan, you can use a 9-inch pie pan instead. Just trim the excess dough from the edges.
To make the vanilla cashew cream ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
To make the berry filling ahead of time, store it in an airtight container in the refrigerator for up to 2 days.
When assembling the tarts, be sure to spread the vanilla cashew cream evenly over the bottom of the tart shells.
Top the vanilla cashew cream with the berry filling and then brush the edges of the tart shells with egg wash.
Bake the tarts for 20-25 minutes, or until the crust is golden brown and the filling is set.
Let the tarts cool for at least 15 minutes before serving.
For a special touch, garnish the tarts with fresh berries and mint leaves.

Conclusion:

These fruity berry tarts with vanilla cashew cream are a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet and tart berries, creamy vanilla cashew cream, and flaky pastry crust is sure to please everyone. With a few simple tips, you can make these tarts ahead of time and enjoy them all week long. So next time you're looking for a special dessert to impress your friends and family, give these fruity berry tarts a try. They're sure to be a hit!