Triple Berry Rhubarb Crisp

This is a quick delicious dessert that I made up for Easter.  Top it with some vanilla ice cream or whipped cream to take it up a notch and enjoy.  If you don’t have fresh berries use frozen ones that have been defrosted.
For the filling:
1 1/2 c. Raspberries
1 1/2 c. Blueberries
1 c. Strawberries or blackberries
2 c. Chopped rhubarb
1 T. Lemon juice
2/3 c. Sugar
3 T. Cornstarch
In a large bowl mix together all ingredients.  Pour into a 13” x 9” baking dish.

For the topping:

1 1/2 c. Rolled oats
1/3 c. Melted butter
1 t. Vanilla
1 t. Cinnamon
1/2 c. Flour
1/2 c. Brown sugar
Combine all topping ingredients.  Sprinkle over berry mixture.  Bake at 375 degrees for 25 minutes.

Blueberry Crumble for Two

You can make this in a large ramekin, top with some whipped cream and share with a friend or sweetheart.  It is great as a dessert or breakfast.  The recipe comes from onedishkitchen.com.

• 12 ounces blueberries (about 1/2 pint)
• 6 to 8 tablespoons sugar (depending on the sweetness of the blueberries)
• 3 tablespoon all purpose flour
• 2 tablespoon lemon juice
• 1/4 teaspoon kosher salt
•  
• Mix all ingredients and pour into ramekin.  Top with topping and bake at 350 degrees for 25 minutes.

TOPPING  Mix together:

• 6 tablespoons all purpose flour
• 1/4 cup oats
• 1/4 cup brown sugar
• 1/4 teaspoon vanilla extract
• 4 tablespoons butter , softened

Tarts with Strawberry Rhubarb Topping

These are a delicious touch of springtime!  The small tarts are enough for one or could be shared by two.  You will need 4 small tart pans.  You could make this as one large tart and just cut into slices if you do not have the small pans.

For the crust:
1/2 c. or 113 grams unsalted butter
1/4 c. or 50 grams sugar
1/2 t. vanilla
1/8 t. salt
1 egg yolk
1 1/4 c. or 150 grams flour

In a mixer bowl beat together the butter, sugar, vanilla and salt until smooth.  Add the egg yolk, mixing until well incorporated.  Stir in flour, or mix in slowly.  It will seem crumbly at first but will eventually come together.  Divide into 4 pieces.

Line tart pans bottoms with parchment paper, then spray with pan spray.
On a floured surface roll each section of dough into a 7"-8" circle.  Transfer to tart pan.  Trim edges.
Place tarts into the refrigerator for 20 minutes.

Bake tarts in a 375 degree oven for 15 minutes or until lightly browned.
Cool before removing from the tart pans.

Filling:
8 oz. cream cheese, at room temperature
1/2 c. sugar
1 t. vanilla
1 t. lemon juice
1/2 c. heavy cream

Beat cream cheese, sugar, vanilla and lemon juice until well mixed and creamy.  Slowly beat in cream.  If the mixture is still very stiff, add an additional bit of cream.

Put cream cheese mixture into cooled tart shells.

Topping:
1 lb strawberries, hulled and quartered
1 lb rhubarb, sliced in 1/2 inch slices
4 tbsp (or more) lemon juice
1/4 cup (or more) sugar
1 tbsp cornstarch
1/2 cup water

Put all ingredients into a saucepan and bring to a boil.  Turn down to a simmer and continue cooking for 5 minutes.  Cool completely.
Spoon topping onto the top of the charts. eye_shutter@hotmail.com

Strawberry Cheesecake Tarts

Spring is in the air!  This dessert is a nice light no baked cheesecake base with fresh sliced strawberry
Topping.  The small tarts are just right for one big or two smaller servings.  It could also make one regular size tart. The crust is a sweet cook type crust. The crust recipe is from King Arthur Flour.

For the crust:
1/2 c. Butter, room temperature
1/4 c. Sugar
1/2 t. Vanilla
1/8 t. Salt
1 egg yolk
1 1/4 c.flour

Line tart pans with parchment paper.  Spray with cooking spray.
Beat butter, sugar, vanilla and salt on a medium low speed with a mixer.  Beat until smooth.
Add the egg yolk.  Stir in flour until dough comes together.
Roll out dough on a lightly floured surface.  It should be about 1/4 inch thick.
Transfer dough to tart pans.  Trim the edges even with the top of the tart pan.
Press dough lightly into the sides of the tart pan.
Chill 20 minutes.
Bake tarts at 375 degrees for 30 minutes.
Allow to cool.

Filling:
  16 oz. cream cheese
1 t. Vanilla
1 container cool whip
1/2 c. Sugar

Beat sugar, vanilla and cream cheese.  Stir in cool whip.  Put into cooled tarts and top with sliced strawberries.  If desired heat a little strawberry jam and spoon on top of strawberries.

Granola and Fruit Breakfast Tart

Recently I had to bring a dish to thank our classified staff for all their hard work.  This dish was a perfect breakfast treat.  It is healthy and beautiful.

• 1 1/2 cup old fashioned oats
• 1 cup mixed chopped nuts and seeds (I used almonds, pistachios, hazelnuts, walnuts, pumpkin seeds, sesame seeds)
• 5 Tbsp butter, melted
• 1/4 cup honey
• 1 tsp vanilla extract
• about 2 cups Greek yogurt
• 2 c. strawberries
•  1/2 c. blueberries
• 1 banana
• 2 kiwi
• 1 can mandarin oranges, drained or one peeled satsuma orange
• 5-6 raspberries

Mix oats, nuts, butter, and honey in a bowl.  Spray a tart pan with cooking spray. Press oat mixture into pan.  Bake at 325 for about 25 minutes, or until golden brown.  Allow to cool.
Once the crust is cool, spread yogurt in a circle on the crust.  Decorate around the edge with strawberries, follow with kiwi slices, and then bananas.  Put blueberries as accents throughout,  Put raspberries in center.  (see picture for help.)