Best 6 Mixed Berry Cream Tart Recipes

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Indulge in the exquisite symphony of flavors that the mixed berry cream tart offers. This delectable pastry combines a crisp, buttery crust with a velvety smooth cream filling, topped with an explosion of vibrant berries. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the steps of creating this delightful treat. With careful preparation and a touch of patience, you'll have a masterpiece that will tantalize taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and let's embark on the journey to create the perfect mixed berry cream tart.

Let's cook with our recipes!

MIXED BERRY TART



Mixed Berry Tart image

This berry tart is light and fresh! Refrigerate any leftovers.

Provided by janet

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h

Yield 8

Number Of Ingredients 11

cooking spray
1 ½ cups all-purpose flour
¾ cup unsalted butter, at room temperature
⅓ cup confectioners' sugar
¼ teaspoon salt
5 ounces cream cheese, at room temperature
½ cup white sugar
2 large eggs, at room temperature
2 lemons, zested and juiced
2 cups fresh mixed berries
4 sprigs fresh mint, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch tart pan with cooking spray.
  • Combine flour, butter, confectioners' sugar, and salt in the bowl of a food processor; pulse until a soft dough forms. Press dough into the bottom of the prepared pan; prick with a fork.
  • Bake in the preheated oven until edge of crust is golden, 15 to 20 minutes. Remove from the oven and cool; do not turn oven off.
  • Place cream cheese in a large bowl; beat with an electric mixer until smooth, 2 to 3 minutes. Add sugar; mix until combined, 1 to 2 minutes. Add eggs; blend for 1 to 2 minutes. Add lemon zest and juice; mix until incorporated. Pour mixture into cooled tart shell.
  • Bake in the preheated oven until filling has set, about 25 minutes. Chill thoroughly, at least 1 hour. Top with berries and garnish with mint.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 39.2 g, Cholesterol 111.7 mg, Fat 25.1 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 15.3 g, Sodium 145.9 mg, Sugar 19.7 g

MIXED-BERRY CREAM TART



Mixed-Berry Cream Tart image

Looking for a crunchy fruit dessert? Then check out these delicious tarts made with Nature Valley® granola bars, spread with cream cheese and topped with berries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 8

Number Of Ingredients 10

2 cups sliced fresh strawberries
1/2 cup boiling water
1 Jell-O™ gelatin strawberry sugar free
3 pouches (1.5 oz each) Nature Valley™ roasted almond crunchy granola bars (from 8.9-oz box)
1 package (8 oz) fat-free cream cheese
1/4 cup sugar
1/4 teaspoon almond extract
1 cup fresh blueberries
1 cup fresh raspberries
Fat-free whipped topping, if desired

Steps:

  • In small bowl, crush 1 cup of the strawberries with pastry blender or fork. Reserve remaining 1 cup strawberries.
  • In medium bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir crushed strawberries into gelatin. Refrigerate 20 minutes.
  • Meanwhile, leaving granola bars in pouches, crush granola bars with rolling pin. Sprinkle crushed granola in bottom of 9-inch ungreased glass pie plate, pushing crumbs up side of plate to make crust.
  • In small bowl, beat cream cheese, sugar and almond extract with electric mixer on medium-high speed until smooth. Drop by spoonfuls over crushed granola; gently spread to cover bottom of crust.
  • Gently fold blueberries, raspberries and remaining 1 cup strawberries into gelatin mixture. Spoon over cream cheese mixture. Refrigerate about 3 hours or until firm. Serve topped with whipped topping.

Nutrition Facts : Calories 200, Carbohydrate 36 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 26 g, TransFat 0 g

MIXED FRUIT TART



Mixed Fruit Tart image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 12

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.

NO-BAKE MIXED BERRY TART



No-Bake Mixed Berry Tart image

Take advantage of the confluence of berry season with light-and-healthy no-bake-dessert season. This easy, pretty tart is versatile enough to go to a weeknight potluck or a weekend dinner party.

Provided by Jackie Alpers

Categories     dessert

Time 9h30m

Yield 8 to 10 servings

Number Of Ingredients 15

5.25 ounces dark chocolate, at least 78 percent cacao
2 cups graham cracker crumbs, preferably organic
1/2 cup (1 stick) salted butter, preferably grass-fed, at room temperature
1 envelope (2 1/2 teaspoons) unflavored gelatin
1 cup light coconut milk
3 1/2 cups (about 18 ounces) strawberries, preferably organic, stems removed
1 to 2 tablespoons sugar
One 8-ounce package light cream cheese, softened
1 1/2 cups nonfat plain Greek yogurt
1 teaspoon pure vanilla extract
2 to 4 halved strawberries, preferably organic, with greens intact
1/4 cup blueberries
1/4 cup blackberries
1/4 cup raspberries
1 tablespoon chopped hazelnuts

Steps:

  • For the dark chocolate graham cracker crust: Break the chocolate into pieces and place in the bowl of a food processor along with the graham cracker crumbs. Blend together until combined. Cut the stick of butter into several pieces and add to the food processor. Blend again until the mixture starts to clump together and has the consistency of wet sand.
  • Dump the crumb mixture into a 10-inch round deep tart pan with 2-inch sides and a removable bottom. Press the crumbs into the bottom and towards the sides of the pan using the bottom of a glass. Then press down from the top with your thumb along the lip of the crust and press against the wall of the crust to create a scalloped edge. Gently scrape away the inside of the tart walls with a spoon while still pressing down from the top so that the crust is consistently 1/2-inch to 2/3-inch thick all the way around. Press and smooth the crumbs across the bottom of the pan. Refrigerate the crust for about 1 hour.
  • For the strawberry smoothie mousse filling: Sprinkle the gelatin over the coconut milk in a medium microwave-safe bowl and let sit 1 minute. Microwave on high for 40 seconds, then stir until the gelatin is completely dissolved.
  • Pulse the strawberries, 1 tablespoon sugar and the coconut gelatin mixture in a food processor or blender until the berries are pureed. Add the cream cheese, Greek yogurt and vanilla extract and continue blending until smooth. Taste and add another tablespoon of sugar if desired, then scrape down the sides and blend again. Pour into the prepared crust and refrigerate for 2 hours.
  • For the decorative topping: Gently push the strawberries decoratively into the semi-gelled filling, then press in the blueberries, blackberries and raspberries to make a pretty pattern. Sprinkle the hazelnuts over the surface. Refrigerate until set, 4 to 6 more hours or overnight.
  • To unmold the pie, carefully press up from the bottom of the tart pan, then slice with a sharp knife (the crust will be very firm) and serve.

Nutrition Facts : Calories 360, Fat 22 grams, SaturatedFat 12 grams, Cholesterol 35 milligrams, Sodium 220 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 9 grams, Sugar 17 grams

BERRY TARTLETS



Berry Tartlets image

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

Pastry for double-crust pie (9 inches)
2 tablespoons sugar
1 tablespoon cornstarch
1 package (12 ounces) frozen unsweetened mixed berries, thawed
1 tablespoon lemon juice
TOPPING:
1/3 cup heavy whipping cream
1/4 cup lemon curd
1 teaspoon sugar
1/4 teaspoon vanilla extract
Fresh berries, optional

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.

EASY MIXED BERRY AND CHOCOLATE TART RECIPE BY TASTY



Easy Mixed Berry And Chocolate Tart Recipe by Tasty image

Add a little indulgence into your quarantine with this quick and easy puff pastry tart. We use mostly frozen ingredients and a few pantry staples, but this simple dessert is not lacking in flavor!

Provided by Andrew Pollock

Categories     Bakery Goods

Time 55m

Yield 6 servings

Number Of Ingredients 8

¼ cup semi sweet chocolate
2 cups frozen mixed berry, thawed
2 tablespoons cornstarch
2 tablespoons granulated sugar
1 sheet frozen puff pastry, thawed
2 tablespoons honey
1 tablespoon warm water
¼ cup powdered sugar, for dusting

Steps:

  • Position an oven rack in the bottom third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Fill a small saucepan with about an inch of water and bring to a strong simmer. Place a medium heatproof bowl over the pot (making sure the bottom isn't touching the water) and add the chocolate chips. Melt, stirring often, until completely smooth, about 2 minutes. Remove the pot from the heat but leave the bowl sitting over the water so the chocolate stays warm. Alternatively, microwave the chocolate chips in 30-second intervals, stirring between, until melted and smooth.
  • In a medium bowl, toss the thawed berries with the cornstarch and granulated sugar until fully coated.
  • Lay the thawed puff pastry sheet on the prepared baking sheet. Drizzle the melted chocolate over to the center of the pastry and spread evenly, leaving a 1½-inch border around the edges. Scoop the berries on top of the chocolate. Fold the edges of the pastry over the berries.
  • In a small bowl, whisk together the honey and warm water until fully combined. Brush the honey mixture over the exposed pastry.
  • Bake the tart until the pastry is puffed and golden brown, 18-20 minutes. Remove the tart from the oven and let cool for 15-20 minutes.
  • Dust the tart with powdered sugar, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 359 calories, Carbohydrate 46 grams, Fat 18 grams, Fiber 3 grams, Protein 4 grams, Sugar 22 grams

Tips:

  • To achieve the best flavor, use fresh, ripe mixed berries for the filling.
  • If you don't have a 9-inch tart pan, you can use a 9-inch pie plate, but the crust will be a little thicker.
  • To prevent the crust from becoming soggy, pre-bake it before filling it.
  • For a more intense berry flavor, use a combination of different berries, such as strawberries, raspberries, blueberries, and blackberries.
  • To make the tart in advance, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days.

Conclusion:

This mixed berry cream tart is a delicious and easy dessert that is perfect for any occasion. With its creamy filling and flaky crust, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try!

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