Best 3 Orange Drizzled Grape Tartlets Recipes

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

Indulge in a delightful culinary journey with our exquisite Orange Drizzled Grape Tartlets. These bite-sized treats are a perfect blend of tangy citrus, juicy grapes, and a buttery crust. Each tartlet is meticulously crafted with a crisp and flaky crust, filled with a luscious orange-infused cream filling, and topped with plump and succulent grapes. Drizzled with a sweet and zesty orange glaze, these tartlets offer a symphony of flavors that will tantalize your taste buds. Let's embark on a baking adventure as we explore the detailed recipes for the crust, filling, and glaze, along with assembly instructions, to create these delightful Orange Drizzled Grape Tartlets.

Let's cook with our recipes!

DERBY TARTLETS



Derby Tartlets image

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 18 tartlets

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup walnuts
1/4 cup granulated sugar
Pinch of salt
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
Cooking spray
1/3 cup milk chocolate chips
1/3 cup semisweet chocolate chips
1/4 cup plus 3 tablespoons heavy cream
2 tablespoons bourbon
1 tablespoon confectioners' sugar
Candied walnuts, for topping

Steps:

  • Make the crusts: Pulse the flour, walnuts, granulated sugar and salt in a food processor until finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in 2 to 3 tablespoons ice water and pulse until the dough starts to come together. Turn out onto a sheet of plastic wrap; shape into a disk, then wrap and refrigerate until firm, about 1 hour.
  • Preheat the oven to 375 degrees F. Spray an 18-cup mini-muffin pan with cooking spray. Press 1 tablespoon dough into the bottom and up the side of each cup. Refrigerate 20 minutes.
  • Bake the crusts until golden brown, 20 to 25 minutes, then press the centers of the crusts down with a small spoon. Let cool in the pan 10 minutes, then remove to a rack to cool completely.
  • Make the filling: Put the chocolate chips in a bowl. Combine 3 tablespoons cream and 1 tablespoon bourbon in a small microwave-safe bowl and microwave until simmering, about 30 seconds; pour over the chocolate chips and let stand 1 minute, then stir until smooth. Let cool slightly.
  • Spoon the filling into the crusts and let set, about 20 minutes. Whisk the remaining 1/4 cup cream and 1 tablespoon bourbon with the confectioners' sugar until soft peaks form; spoon onto the tartlets and top with the candied walnuts.

GRAPE-VANILLA TARTLETS



Grape-Vanilla Tartlets image

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 6 servings

Number Of Ingredients 8

1 10-ounce package frozen puff pastry tart shells (6 shells)
2 tablespoons unsalted butter, melted
1 tablespoon sugar
1/4 cup good-quality grape jelly
1 tablespoon brandy or water
Juice of 1/2 lemon
1 tablespoon water
1 cup assorted seedless grapes, halved

Steps:

  • 1/2 vanilla bean
  • 1 1/2 cups whole milk
  • 1/3 cup sugar
  • Pinch of salt
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • 1 tablespoon unsalted butter
  • Make the pastry cream: Split the vanilla bean lengthwise and scrape out the seeds with a paring knife. Combine the milk, sugar, vanilla seeds and pod, and the salt in a medium saucepan. Bring to a simmer over medium heat, then remove from the heat.
  • Whisk the egg yolks in a medium bowl, then whisk in the cornstarch until smooth. Slowly whisk about half of the hot milk mixture into the egg yolk mixture, then pour back into the saucepan with the remaining milk; cook over medium-high heat, whisking, until a few bubbles break the surface and the mixture is thick like pudding, about 2 minutes. Remove from the heat and discard the vanilla pod. Transfer the pastry cream to a bowl; whisk in the butter, then continue whisking until the mixture cools slightly, about 10 minutes. Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming; refrigerate until completely cooled, about 1 hour.
  • Meanwhile make the tartlets: Bake the pastry shells as the label directs; use a fork to remove the centers. Brush the top rim of the shells with the melted butter, sprinkle lightly with the sugar and return to the oven until the sugar is slightly golden, about 5 minutes. Transfer the shells to a rack to cool completely.
  • Whisk the jelly, brandy, lemon juice and water in a small skillet until smooth. Cook over medium heat, whisking constantly, until thick and bubbling, about 3 minutes. Remove from the heat and let cool slightly, about 5 minutes.
  • Spoon the pastry cream into the shells. Top with the grapes and drizzle with the jelly mixture.

ORANGE & CHOCOLATE DRIZZLE TART



Orange & chocolate drizzle tart image

This stunning dessert will show off your skills, but uses a clever cheat when making the pastry base

Provided by Jane Hornby

Categories     Dessert

Time 1h

Number Of Ingredients 10

375g pack sweet shortcrust pastry
2 tbsp cocoa powder
plain flour , for dusting
5 medium oranges , zest and juice kept separate
200ml double cream
4 eggs , beaten
85g caster sugar
85g dark chocolate (70% cocoa solids)
100ml double cream
2 tbsp golden syrup

Steps:

  • Tear the pastry into a food processor, add the cocoa, pulse until combined, then knead a few times on a floured surface until evenly brown. Use to line a 23cm fluted tart tin, and prick the base several times with a fork. Chill or freeze until very firm. Heat oven to 200C/180C fan/gas 6.
  • Put the tart tin on a baking sheet then line the pastry case with overhanging baking parchment. Fill with baking beans, then bake for 15 mins, or until the sides of the pastry have set firm. Remove the beans and parchment, then bake for 10-15 mins more until the pastry feels dry all over. Leave to cool.
  • Strain the orange juice, then measure 250ml into a heavy-based saucepan. Add the cream and bring to the boil. Strain again if necessary. Whisk the eggs and sugar in a bowl, then gradually whisk the hot cream into the mix. Wipe out the pan, return the custard to it and cook gently for about 10 mins over a low heat, whisking frequently until steaming and thick enough to coat the back of a spoon. Strain into a jug, whisk in the zest and pour the custard into the pastry case. Cool, then chill for at least 4 hrs, or ideally overnight, until set.
  • Melt the drizzle ingredients together until smooth, spoon some over the tart, then return the tart to the fridge. Serve the rest of the drizzle warm for spooning alongside the chilled tart.

Nutrition Facts : Calories 368 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

Tips:

  • Use seedless grapes: This will save you time and hassle when preparing the tartlets.
  • Slice the grapes thinly: This will help them cook evenly and prevent them from becoming too juicy.
  • Don't overcrowd the tartlets: Leave some space between the grapes so that they can cook evenly.
  • Bake the tartlets until the crust is golden brown and the grapes are starting to burst: This will ensure that the tartlets are cooked through and have a delicious flavor.
  • Let the tartlets cool slightly before serving: This will help them hold their shape and make them easier to eat.

Conclusion:

Orange drizzled grape tartlets are a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet grapes, tangy orange, and buttery crust is sure to please everyone. These tartlets are also a great way to use up any leftover grapes you may have. So next time you're looking for a sweet treat, give these orange drizzled grape tartlets a try.

Related Topics