Our round up of beautiful spring tarts!


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Dark Berries Tart with Basil

for those of us who can't gluten

DAIRY-FREE

GLUTEN-FREE

VEGAN

FOR THE CAKE BASe:

10 stoned Medjool dates

150 g almonds

60 g hazelnuts

60 g sunflower seeds

3 tbsp virgin coconut oil

1/4 tsp sea salt

FOR THE TOPPING:

300 g blackberries

300 g blueberries

3 stems basil

3 tbsp maple syrup

1 tbsp lime juice

150 ml coconut milk

1 tbsp starch

1 tsp agar-agar

150 g blackberries to garnish

 

Fresh Berry Mascarpone Tart

For the base

1½ cups all-purpose flour

½ cup confectioners’ sugar

¼ teaspoon salt

9 tablespoons very cold or frozen unsalted butter, cut into small pieces

1 large egg yolk

For the filling

8 ounces mascarpone cheese

⅓ cup well-chilled heavy cream

¼ cup sugar

1½ cups strawberries, hulled and halved or quatered

1½ cups blueberries

1½ cups blackberries

2 tablespoons strawberry (or other berry) jam

2 tablespoons dark berry liqueur, like crème de cassis

Fresh mint leaves for garnish, optional

directions

Start by making the crust. Put the flour, confectioners’ sugar and salt in the bowl of a food processor and pulse to combine. Scatter the butter over the top and pulse again until the butter is mixed in with some pea-sized pieces remaining. Whisk the yolk in a small bowl. Drizzle it into the food processor, a little at a time, pulsing after each addition. Continue processing in long pulses until the dough forms clumps and then comes together. Scrape down the sides of the bowl as needed.

Grease a 9-inch fluted tart pan with a removable bottom. Press the dough evenly across the bottom and up the sides of the pan. Freeze for at least 30 minutes before baking.

When ready to bake, heat oven to 375º. Spray a piece of aluminum foil with nonstick spray and place, oil side down, firmly onto the crust. Place the tart pan on a baking sheet and bake for 25 minutes. Carefully remove the foil and use the back of a spoon to gently press down the crust if it has puffed. Continue baking another 8 minutes, until the crust is firm and golden. Transfer to a cooling rack to cool completely.

To make the filling, combine the mascarpone, cream and sugar in a medium bowl. Using an electric mixer, beat until the mixture holds stiff peaks. Transfer the mixture to the cooled shell and use a spatula to smooth it evenly. Refrigerate while preparing the berries.

In a large bowl, combine the strawberries, blueberries and blackberries. Combine the jam and berry liqueur in a small saucepan and bring to a simmer. Cook until reduced to about 3 tablespoons. Pour the mixture over the berries and gently toss to coat evenly. Mound the berries over the top of the mascarpone cream. Garnish with fresh mint, if desired.

The tart can be made a couple hours ahead of time and chilled. It’s best the day it’s made, but that didn’t stop us from enjoying the last remaining slice the next day.

 

Fresh Fig & lemon cream tart 

  Special Equipment:   a medium oven safe bowl (I used a Pyrex bowl from  this set )  an  8-inch tart pan with a removable bottom   a  quick-read digital thermometer   an  immersion blender  (or a regular blender works too!)      For the Brown Butter Tart Shell:   (makes one 8-inch tart)  6 tablespoons (3 ounces) unsalted butter   3 tablespoons water  1 tablespoon grapeseed oil  1 tablespoon granulated sugar  a pinch of kosher salt  6 ounces all-purpose flour      For the Lemon Cream Filling and Fig Topping:   (makes enough for one 8-inch tart)  1/2 cup plus 2 tablespoons (5 fl. ounces) freshly squeezed lemon juice  3 large eggs, at room temperature  1 large egg yolk, at room temperature  3/4 cup (5.25 ounces) granulated sugar  a pinch of kosher salt  1 cup (2 sticks // 8 ounces)  cold  unsalted butter, cut into 1-inch cubes  1 pint ripe figs               

Special Equipment:

a medium oven safe bowl (I used a Pyrex bowl from this set)

an 8-inch tart pan with a removable bottom

a quick-read digital thermometer

an immersion blender (or a regular blender works too!)

 

For the Brown Butter Tart Shell:

(makes one 8-inch tart)

6 tablespoons (3 ounces) unsalted butter 

3 tablespoons water

1 tablespoon grapeseed oil

1 tablespoon granulated sugar

a pinch of kosher salt

6 ounces all-purpose flour

 

For the Lemon Cream Filling and Fig Topping:

(makes enough for one 8-inch tart)

1/2 cup plus 2 tablespoons (5 fl. ounces) freshly squeezed lemon juice

3 large eggs, at room temperature

1 large egg yolk, at room temperature

3/4 cup (5.25 ounces) granulated sugar

a pinch of kosher salt

1 cup (2 sticks // 8 ounces) cold unsalted butter, cut into 1-inch cubes

1 pint ripe figs

 

 

 

 

 

 

late summer tart

for the base

100g wholegrain flour
100g desiccated coconut
100g unsalted butter, melted
60g coconut sugar or 40g unrefined cane sugar

for the filling

300ml double cream(cold) + 2-4 tablespoons
250g mascarpone cheese
icing sugar/maple syrup or any of your favourite sweetener to taste

top with

fig slices, blueberries, blackberries
cinnamon
maple syrup

directions

Preheat the oven to 180C.

Mix the ingredients for the base and line the bottom of the 35cmx12cm tart tin using your fingertips.

Bake for around 20  minutes. The tart will ‚swell’ a little bit so take it out and press the pastry back to it’s shape with the back of the spoon and put back it the oven for extra 5 minutes.

Take it out the oven and let it cool down.

In the meantime, whip the cream until it’s thick and creamy, add mascarpone cream and icing sugar to taste (you can also leave it unsweetened or add couple of spoonfuls maple syrup or any of your favorite sweetener). Add extra double cream in case it’s to thick and might feel difficult to spread.

Spread the mascarpone mixture over the base and decorate with fruit. Pour over the maple syrup and sprinkle with cinnamon just before serving.

Lemon Berry mascarpone tart

  For the Crust:   2 cups all purpose flour  1/4 teaspoon salt  1 cup unsalted butter, softened  1/2 cup powdered sugar  1 teaspoon vanilla extract   For the Filling:   1 pound mascarpone cheese (about 2 cups)  1/4 cup powdered sugar  1 teaspoon fresh lemon juice  1 teaspoon grated lemon zest (plus more for garnish)  1 teaspoon vanilla extract  1 pound fresh berries, washed, hulled, and sliced as desired   DIRECTIONS:   To prepare the crust, whisk together the flour and salt in a bowl. In a separate bowl, using a standing mixer or electric hand mixer, cream together the butter and sugar until fluffy. Mix in the vanilla. Beat in the flour mixture on low speed until just incorporated, being careful to not over mix. Use your hands to shape the dough into a ball. Wrap in plastic and refrigerate for 30 minutes.  Preheat oven to 350 degrees Fahrenheit and grease a 9 inch tart pan with removable bottom.  Once the dough has chilled, press the dough into the tart pan and up the sides. Use a knife to score the edges and make them even at the top. Bake for approximately 15 minutes, or until the edges begin to lightly brown. If it has puffed up a little during baking, just gently press it down when you remove from oven. Cool completely in pan.  To prepare the filling, combine the mascarpone, sugar, lemon juice, and vanilla in a small bowl and mix until smooth. Spread mixture evenly in cooled tart shell, then top with berries. Garnish with lemon zest.

For the Crust:

2 cups all purpose flour

1/4 teaspoon salt

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

For the Filling:

1 pound mascarpone cheese (about 2 cups)

1/4 cup powdered sugar

1 teaspoon fresh lemon juice

1 teaspoon grated lemon zest (plus more for garnish)

1 teaspoon vanilla extract

1 pound fresh berries, washed, hulled, and sliced as desired

DIRECTIONS:

To prepare the crust, whisk together the flour and salt in a bowl. In a separate bowl, using a standing mixer or electric hand mixer, cream together the butter and sugar until fluffy. Mix in the vanilla. Beat in the flour mixture on low speed until just incorporated, being careful to not over mix. Use your hands to shape the dough into a ball. Wrap in plastic and refrigerate for 30 minutes.

Preheat oven to 350 degrees Fahrenheit and grease a 9 inch tart pan with removable bottom.

Once the dough has chilled, press the dough into the tart pan and up the sides. Use a knife to score the edges and make them even at the top. Bake for approximately 15 minutes, or until the edges begin to lightly brown. If it has puffed up a little during baking, just gently press it down when you remove from oven. Cool completely in pan.

To prepare the filling, combine the mascarpone, sugar, lemon juice, and vanilla in a small bowl and mix until smooth. Spread mixture evenly in cooled tart shell, then top with berries. Garnish with lemon zest.

 

Orange and chocolate tart 

for the base

1 1/2 cups flour

1/2 cup confectioner’s sugar

1/2 teaspoon salt

9 tablespoons cold, cubed butter

1 egg yolk

Pastry Cream

3 cups heavy cream

3/4 cup sugar

1/2 cup flour

1/4 teaspoon salt

8 egg yolks

1 teaspoon vanilla extract

1 teaspoon lemon juice

1 tablespoon pomegranate molasses

Extras

2 large blood oranges

3 large cara cara oranges

2 navel oranges

1 bar high-quality dark chocolate