June 14, 2010

Berry Tortes, Tarts and Bites [5 Recipes]

Attention fruit lovers, berries are now in season! Last week we covered how to buy, store, freeze and prepare berries to use in recipes. This week, we have five delicious recipes where berries make a starring role.

Berry Cream Torte

This berry cream torte looks amazing. Not only would I like to eat it, I would just like to stare at it. It looks like it belongs at a high tea or a really important brunch or a small get-together or party and I love it.

Prep Time: 25 min
Total Time: 2 hours 10 min
Makes: 16 servings

You will need:

1 box Betty Crocker SuperMoist white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 containers (12oz each) Betty Crocker Whipped fluffy white frosting
1 container (8oz) frozen whipped topping, thawed
1 cup fresh raspberries
1 cup fresh blueberries
1 cup sliced fresh strawberries
1/4 cup seedless strawberry jam
1 tablespoon orange juice

Directions:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for two 8- or 9-inch round cake pans, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

2. In large bowl, mix frosting and whipped topping untl well blended. To assemble cake, cut each layer in half horizontally. Place 1 layer half on serving plate; spread with 1 cup of the frosting mixture. Repeat 3 more times. Arrange berries on top of cake.

3. In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush over berries. Store in refrigerator.

Cherry-Berries Meringue Torte

cherry-berries meringue torte This is the most time-consuming recipe I have ever seen, but to its credit, there is a lot of waiting involved. The question is–is it worth it? I think the picture of this torte exclaims a resounding yes.

Prep Time: 30 minutes
Total Time: 18 hours
Makes: 8 servings

You will need:
Meringue Shell:

3 large eggs
1/4 teaspoon cream of tartar
3/4 cup granulated sugar

Cream Filling:

1 package (3oz) cream cheese
1/2 cup granulated sugar
1/2 teaspoon vanilla
1 cup whipping cream
1 cup miniature marshmallows

Cherry-Berry Topping:

1 1/2 cups fresh strawberries
1 can (21oz) cherry pie filling
1 teaspoon lemon juice

Directions:

1. About 30 minutes before making the meringue shell, place an egg seperator over a small bowl. Crack open each egg over the egg seperator to separate the white from the yolk. (Save egg yolks for another recipe.)

2. Place the egg whites in a clean medium bowl, and let stand at room temperature up to 30 minutes*

3. Heat the oven to 275°F. Line a cookie sheet with a piece of foil or cooking parchment paper.

4. Add the cream of tartar to the egg whites; beat with an electric mixer on high speed until mixture looks foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating about 5 minutes, stopping occasionally to scrape mixture from side and bottom of bowl with a rubber spatula, until mixture is glossy and forms stiff peaks when beaters are lifted. (Do not underbeat because the meringue shell won’t hold its shape.) On the cookie sheet, shape the meringue into a 9-inch round with the back of a spoon, building up about a 1-inch side.

5. Bake 1 hour 30 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from oven and cool on a cooling rack 2 hours longer.

6. Place a medium bowl and the beaters of electric mixer in refrigerator to chill. These will be used to beat the whipping cream, which beats better in a cold bowl.

7. Place block of cream cheese on a plate, and let stand at room temperature about 30 minutes to soften slightly. Or to soften cream cheese in the microwave, remove foil wrapper and place in microwavable bowl; microwave on Medium (50%) 45 to 60 seconds.

8. In a large bowl, stir together the softened cream cheese, 1/2 cup sugar and the vanilla until mixed; set aside.

9. Pour the whipping cream into the chilled bowl. Insert the chilled beaters in the electric mixer. Beat on high speed until whipped cream forms soft peaks when beaters are lifted. Gently fold the whipped cream and marshmallows into the cream cheese mixture.

10. Place the meringue on a serving plate, and spoon the filling onto the meringue. Cover; refrigerator at least 12 hours to blend the flavors but no longer than 24 hours.

11. Rinse the strawberries with cool water, and dry on paper towels. Cut out the hull, or “cap,” from each strawberry with the point of a paring knife. Cut the strawberries lengthwise into slices to measure 1 cup. In a medium bowl, stir together the pie filling, strawberries and lemon juice.

12. To serve, spoon the berry mixture onto the filling. Or cut the meringue shells into serving pieces, and top each serving with the berry mixture.

*Egg whites will have better volume when beaten at room temperature in a bowl that is clean and dry.

Mixed-Berry Cream Tart

mixed-berry cream tart This is a super easy recipe, despite the hours of its total time needed to make it. With the use of Nature Valley roasted almond crunchy granola bars and a plethora of delicious, fresh berries, you won’t be able to resist making this delicious tart.

Prep Time: 20 min
Total Time: 3 hours 30 min
Makes: 8 servings

You will need:

2 cups sliced fresh strawberries
1/2 cup boiling water
1 box (4-serving size) sugar-free strawberry-flavored gelatin
3 pouches (1.5oz each) Nature Valley roasted almond crunchy granola bars (from 8.9oz box)
1 package (8oz) 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

Directions:

1. In small bowl, crush 1 cup of the strawberries with pastry blender or fork. Reserve remaining 1 cup strawberries.

2. 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.

3. 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.

4. 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.

5. 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.

Cherry Berry Tart

The cherry berry tart is another must-have, easy recipe that will leave your mouth watering.

Prep Time: 20 min
Total Time: 1 hour 50 min
Makes: 8 servings

You will need:

1 box Pillsbury refrigerated pie crusts, softened as directed on box

Filling:

1 can (21oz) cherry fruit pie filling
1 cup halved strawberries
1 cup blueberries
whipped cream, if desired

Directions:

1. Heat oven to 450°F. Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch tart pan with removable bottom. Place crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork. Bake at 450°F for 9 to 11 minutes or until light golden brown. Cool completely.

2. In large bowl, gently combine all filling ingredients except whipped cream. Spoon into cooled, baked crust. Refrigerate at least 1 hour. Remove sides of pan. Garnish with whipped cream.

Fresh Berry Dessert Bites

fresh berry dessert bites These little dessert bites look amazing, yet incredibly simple to work for just about any and every event you can imagine.

Prep Time: 45 min
Total Time: 2 hours 40 min
Makes: 40 bars

You will need:
Crust:

2 1/4 cups all-purpose flour
2/3 cup sugar
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1 cup butter or margarine, cut into tablespoon-size pieces

Topping:

1 package (8oz) cream cheese, softened
2 tablespoons packed brown sugar
1 container (6oz) Yoplait Original 99% Fat Free lemon burst yogurt
1 teaspoon grated lemon peel
40 fresh raspberries (about 6 1/2oz)
40 fresh blackberries (8oz)
40 fresh blueberries (about 3oz)

Directions:

1. Heat oven to 350°F. Grease or spray 15x10x1-inch pan. In large bowl, mix all crust ingredients except butter. Using pastry blender, cut in butter until mixture looks like fine crumbs; press evenly in pan.

2. Bake 18 to 20 minutes or until edges are light golden. Cool completely, about 40 minutes.

3. In large bowl, beat cream cheese and brown sugar with electric mixer on low speed until blended. Add yogurt and 1 teaspoon lemon peel; beat until blended. Spread mixture over crust. Refrigerate at least 1 hour but no longer than 24 hours.

4. Cut into 10 rows by 4 rows. Arrange 1 of each kind of berry on each bar. Store in refrigerator.

By Holly

4 Comments

Posted in Home & Food , Recipes

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About the Author: Holly Ord

In addition to being the Founder and Editor of Woman Tribune, Holly Ord is a freelance writer, web designer and developer, feminist activist and blogger, and hopeless video game addict. She lives in Northeastern Pennsylvania and has been blogging on liberal politics and gender equality on her personal website, Menstrual Poetry since 2007.

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4 Comments on Berry Tortes, Tarts and Bites [5 Recipes] / Add Your Comment

Applebees Menu says:

June 14, 2010 at 1:54 pm

Your recipes look so yummy. I’m gonna try out the cherry berry tart today! Thanks a ton for sharing these delicious recipes.

Heirloom Vegetables says:

June 15, 2010 at 1:39 pm

Yummy! Bring on all the summer dessert recipes. These look DELICIOUS, and cannot wait to try them with the fresh berries I bought yesterday.

Lincoln wedding photographer says:

June 21, 2010 at 7:55 am

Oh yes.. Im going to make this as a surprise for tonights tea.. looks yummy

Chad says:

May 17, 2011 at 5:55 pm

Who doesn’t love a delectable tart?

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