Indulge in a delightful culinary journey with our collection of summer berry mint cream tart recipes, a symphony of flavors sure to tantalize your taste buds. Dive into the refreshing tang of berries, the aromatic essence of mint, and the velvety smoothness of cream, all harmoniously combined in a delectable pastry shell. Discover the classic charm of our traditional summer berry mint cream tart, where a buttery crust embraces a luscious filling of mixed berries, mint, and a creamy custard. For a vegan delight, explore our alternative recipe, featuring a wholesome almond flour crust and a luscious cashew cream filling, topped with a vibrant array of berries and mint. Gluten-free enthusiasts will rejoice in our gluten-free summer berry mint cream tart, where a crispy oat and almond flour crust pairs perfectly with a creamy coconut milk-based filling, adorned with fresh berries and mint. Each recipe offers a unique twist on this classic dessert, ensuring an unforgettable taste experience.
Let's cook with our recipes!
SUMMER BERRY TART
Celebrate summer berries with a fresh berry tart: a mascarpone and whipped cream filling in a rich all-butter crust you just pat in the pan. It's an impressive dessert that's ideal for new bakers.
Provided by Elise Bauer
Categories Dessert Baking Blueberry Mascarpone Raspberry Strawberry Tart
Time 2h20m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 375°F. Place the oven rack in the middle of the oven.
Nutrition Facts : Calories 381 kcal, Carbohydrate 37 g, Cholesterol 86 mg, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, Sodium 139 mg, Sugar 17 g, Fat 25 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
BEAUTIFUL SUMMER FRUIT TART
This lovely tart is a favorite for summer birthday parties. The combination of summer fruits makes this tart both beautiful and delicious!
Provided by larkspur
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h25m
Yield 12
Number Of Ingredients 16
Steps:
- Mix water and vanilla extract together in a small bowl.
- Stir 1 cup plus 2 tablespoons flour, sugar, and salt together in a medium bowl. Cut in butter until mixture forms fine crumbs. Do not overmix, or pastry will be tough. Stir in enough vanilla water to pull dough together. Chill for 15 minutes.
- Roll dough out into a 12-inch circle. Gently transfer to an 11-inch tart pan. Pat dough into place, cutting off edges and aligning pastry along the edges of the pan. Freeze pastry shell until firm, at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake pastry shell in the preheated oven until lightly browned, about 10 minutes. Prick any large bubbles with the tip of a knife. Allow to cool completely.
- Meanwhile, make the filling. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat sugar, cream cheese, and vanilla extract in a separate bowl until smooth. Fold in whipped cream.
- Spread filling into the cooled tart shell, smoothing out to reach the edges. Arrange mandarin oranges, strawberries, kiwi slices, and berries over the top, covering as much of the filling as possible. Serve immediately or store in the refrigerator.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 24 g, Cholesterol 55.3 mg, Fat 17.7 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 11 g, Sodium 133.4 mg, Sugar 13.3 g
BERRY TARTLETS
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. -Mary J. Walters, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.
Nutrition Facts : Calories 241 calories, Fat 14g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 160mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
SUMMER BERRY MINT CREAM TART
Categories Milk/Cream Mixer Dessert Bake Kid-Friendly Blueberry Raspberry Strawberry Mint Summer Chill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 18
Steps:
- Make the shell:
- In a bowl with an electric mixer cream the butter with the sugar, the salt, and the vanilla, add the flour, and blend the mixture until it forms crumbs that become a dough when pressed together. Turn the crumbs into a buttered 10-inch tart pan with a removable fluted rim, press them firmly onto the bottom and up the side of the pan, and chill the shell for 30 minutes. Prick the shell all over with a form, line it with foil, and fill the foil with the rice. Bake the shell in the lower third of a preheated 375°F. oven for 15 minutes, remove the rice and the foil carefully, and bake the shell for 10 minutes more, or until it is golden. Let the shell cool in the pan on a rack for 5 minutes, remove the side of the pan, and let the shell cool completely. (The shell will be very crisp and cookie-like.)
- Make the mint cream:
- In a small saucepan bring the milk to a boil with the mint, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Strain the milk through a fine sieve into a bowl, pressing hard on the mint. In the pan, cleaned, whisk together the egg yolks, the sugar, the cornstarch, and the vanilla, whisk in the milk, and bring the mixture to a boil over moderate heat, whisking constantly. Simmer the pastry cream, whisking, for 3 minutes (it will be very thick), transfer it to a bowl, and chill it, its surface covered with plastic wrap, for 4 hours, or until it is firm. The pastry cream may be made 1 day in advance and kept covered and chilled. In a chilled bowl with an electric mixer beat the heavy cream until it holds stiff peaks. Whisk the pastry cream until it is smooth, whisk in half the whipped cream, and fold in the remaining whipped cream gently but thoroughly.
- Arrange the shell on a large plate and fill it with the mint cream. Stand the strawberries, hulled ends down, in the mint cream, scatter the blueberries and the raspberries over and between the strawberries, and chill the tart for 1 hour. The tart may be made 1 day in advance and kept covered loosely and chilled.
Tips:
- For a more intense berry flavor, use a mix of sweet and tart berries. Some good options include strawberries, blueberries, raspberries, and blackberries.
- If you don't have a kitchen torch, you can brown the meringue with a broiler. Just be sure to watch it carefully so that it doesn't burn.
- To make sure the cream filling is thick enough, chill it for at least 4 hours before using.
- If you're short on time, you can use a pre-made pie crust. Just be sure to blind-bake it before filling it.
- This tart is best served fresh, but it can be stored in the refrigerator for up to 3 days.
Conclusion:
This summer berry mint cream tart is a delicious and refreshing dessert that's perfect for any occasion. It's easy to make and can be customized to your own liking. So next time you're looking for a special treat, give this tart a try!
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