Tag: tart

Raspberry Lemon Tart Bars – Oh Sweet Basil
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Raspberry Lemon Bars – These are the best raspberry lemon tart bars ever and you’ll just go crazy over the sweet tart crust! We can’t stop eating these bars!

The combination of raspberry and lemon together in desserts is one of my faves! Our raspberry lemon cheesecake bars, lemon raspberry bars, and our lemon raspberry donuts all feature this spectacular flavor combination.

I loved the strawberry version so much I just had to do a raspberry. And the tart dough! You guys, it’s like heaven and because you make it in a pan you don’t have to stress about making it all pretty. These raspberry lemon tart bars are my new favorite treat and I’m totally going to force them on you too. You’re welcome.

I am all about bar dessert recipes. Brownies are wonderful, cookies are delicious but I love a good bar. Key Lime Bars, Peaches N Cream Crumble Bars, raspberry lemon bars… You guys, the list is endless for me, but the real key for me is actually the crust.

What Do I Need to Make Raspberry Lemon Bars?

Besides the fresh raspberries and lemon, most of the ingredients needed will be items you already have in the pantry or fridge. You’ll need a few ingredients for the buttery shortbread crust and a few more for the creamy lemon raspberry filling. Here is what you’ll need:

For the Crust
- Buttermilk
- Egg Yolks
- Vanilla
- All-Purpose Flour
- Powdered Sugar
- Salt
- Butter
For the Filling
- Raspberries
- Sugar
- Eggs
- Sugar
- All-Purpose Flour
- Fresh Lemon Juice and Zest
The measurements for all of the ingredients can be found in the recipe card down below.

How Long Should Lemon Bars Cool Before Cutting?

After baking, lemon bars need time to finish setting up, so they need to cool completely to room temperature before cutting. You’ll be tempted to cut right into them because they smell so good, but be patient! They will be much better after they cool!

Why are My Lemon Bars Runny?

Runny lemon bars usually mean that they need to bake longer. Before removing the baking pan from the oven, give the pan a little shake and there should only be a little jiggle in the middle of the bars. If the bars start to brown too much on top, place a piece of aluminum foil loosely over the top and let it finish baking.

Storage Tips

These raspberry lemon bars will store well in the refrigerator in an airtight container for up to 2 days. After that, they will start to get a little soggy.

Lemon raspberry bars also freeze well. Let them cool completely and then wrap in plastic wrap and then foil. They will keep for up to 3 months.

Indulge in the perfect balance of sweet and tart with these delicious raspberry lemon bars. Easy to make and even easier to enjoy, these bars are the perfect summer treat.

If you love these, then you have to try these other BAR DESSERTS:
Servings: 12

Prep Time: 2 hours

Additional Time: 50 minutes

Total Time: 2 hours 50 minutes

Description

These are the best raspberry lemon tart bars ever and you’ll just go crazy over the sweet tart crust! We can’t stop eating these bars!

Cook ModePrevent your screen from going dark

For the Crust

In a small bowl, using a fork whisk together the buttermilk, yolks, and vanilla.

2 Tablespoons Buttermilk, 2 Large Egg Yolks, 3/4 teaspoon Vanilla

Set aside.

In a food processor, add the flour, powdered sugar, and salt and pulse to combine.

2 ½ Cups Flour, 1 ⅓ Cup Powdered Sugar, Pinch of Salt

Scatter the butter around the food processor bowl and then pulse to create little pea sized balls in the flour mixture.

1 Cup Cold

Get your egg mixture and turn the processor on while pour in the wet ingredients.

Once the dough begins to come together remove from the food processor onto saran wrap and press into a disc, a few flour crumbs should be visible but just press them into the dough and wrap tightly in the saran wrap.

Place in the fridge for 1 hour or the freezer for 15-20 minutes. You can also store it in the fridge an entire day ahead of time, but all it to sit out for a few minutes before trying to work with the cold dough.

Spray an 8×9″ pan with nonstick spray and press the dough out evenly to all sides and up a little. Wrap in saran wrap again and freeze for 20 minutes.

Meanwhile, preheat the oven to 375 degrees.

Remove the plastic wrap and bake for 20-25 minutes or until no longer doughy but not golden in color yet.

Remove from the oven and lower the temperature to 325. Make sure you’ve already made the filling, and quickly proceed.

For the Filling and Assembly

In a small bowl, gently fold together the raspberries and 1/4 cup sugar.

1 ⅓ Cup Raspberries, 1 ¾ Cup Sugar

Allow to sit while you make the rest of the recipe.

In a separate bowl, whisk together the eggs, 1 ½ cup sugar, flour and lemon zest until pale yellow.

4 Large Eggs, 3 Tablespoons Flour, 1 teaspoon Lemon Zest, 1 ¾ Cup Sugar

Add the lemon juice and whisk to combine.

2/3 Cup Lemon Juice

Once the crust is baked, quickly scatter the berries around on the crust and pour any remaining juices in with the egg mixture and quickly whisk again.

Pour over the berries and crust and bake at 325 for 20-30 minutes or until the center does not jiggle. If you make the crust separate and it’s cold when you bake it you’ll need to increase the baking time a little as that hot bottom wont be there to help cook the filling.

Remove from the oven and allow to cool completely.

Serve once cool or wrap in saran wrap and serve the next day.

May be stored in he refrigerator for 2 days.

Serving: 1barCalories: 320kcalCarbohydrates: 69gProtein: 6gFat: 3gSaturated Fat: 1gCholesterol: 87mgSodium: 46mgPotassium: 108mgFiber: 2gSugar: 44gVitamin A: 210IUVitamin C: 9mgCalcium: 24mgIron: 3mg

Author: Sweet Basil

Course: Over 400 Baby Shower Food Ideas that Taste Amazing
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Peaches N Cream Crumble Bars

Best Key Lime Bars

Lemon Raspberry Bars
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Sweet Basil

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June 26, 2024
These Custom Toys Are More Art Than Action Figure

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Human instinct dictates that when we see a toy, we want to open it. It’s why old toys that are still in their box are so valuable. Everyone who bought them as a child opened and played with them, making ones still in the package much rarer. But what if there were toys that went against that instinct? Toys not meant to be played with. Toys meant to be displayed where the packaging is as much of the experience as the figure itself, if not more so?

That’s exactly the type of toys artist Adam Perocchi makes. A New England resident and native, under the name “Readful Things” Perocchi makes art in the shape of a toy, package and all. It’s a way for him to explore a love of pop culture, as well as sculpting and painting. “I’ve been painting/drawing since I was a kid [and] I got into sculpting about eight years ago,” Perocchi told io9. “I wanted a way to combine my sculpts with my artwork, so I thought carded action figures would be a good way to marry the two things.” Which he now does almost daily, working on five or six pieces simultaneously, sculpting a figure as well as doing the artwork for the package.

Perocchi covers all types of subjects, from classic pop culture to new favorites, or even sometimes things that are much more specific. “Occasionally I’ll do some current pop culture internet zeitgeist thingy (Pop Tart being cooked alive, Star Wars Cerveza Cristal, etc), and those will supersede everything else,” he said. In this slideshow, you’ll see a bit of all of it. We’ve hand-selected just a taste of Perocchi’s incredible work, running the gamut of genres, eras, and more. And to see even more, you can visit his Instagram where he showcases most of his work, or his official site, where he occasionally does art without the toy.

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Germain Lussier

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March 27, 2024
20 Minute Cheesy Caprese Pesto Tarts – Oh Sweet Basil
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I don’t know about you, but I adore appetizers, especially around the holidays. We make these 20 minute cheesy caprese pesto tarts all the time!

It’s easy to make a savory appetizer with puff pastry for gatherings and using a few key ingredients will make it taste like you’ve been in the kitchen for hours. Which is my favorite thing, make people think I’ve worked harder than I did.

We’ve done a whole post on pesto, how to make pesto, how to store pesto, how to freeze pesto, how to keep pesto green, how long pesto keeps, and we have plenty of recipes that use pesto which we will link up to at the bottom of the post. So, refer back to that post if you need to read up on pesto.

This is a sponsored post on behalf of Fisher Nuts, however all opinions remain our own.

What Do I Need to Make Pesto Tarts?

Here is a quick rundown of all the ingredients you’ll need. The measurements for everything can be found by scrolling down to the recipe card below.

For the Pesto
- Basil: you can make your own fresh pesto (highly recommend!) or go with store-bought pesto to save time
- Garlic: fresh whole cloves
- Fisher Walnuts: We use walnuts instead of pine nuts to really push that more nutty flavor in this pesto.
- Olive Oil: make sure it is extra virgin for the best flavor
- Parmesan Cheese: adds flavor
- Lemon Zest and Juice: adds a bright pop of freshness and helps keep the basil green
- Salt: enhances all the flavors
For the Tarts
- Puff Pastry: We use store bought puff pastry because hello, who has time to make that from scratch?
- Grape Tomatoes: You can half them or leave them whole depending on the size.
- Mozzarella Cheese: grab a block of good quality cheese and cube it, it melts so perfectly!
- Black Pepper: adds flavor
Tips About Walnuts

Just as with our classic pesto, the secret to really great flavor is in toasting the nuts and garlic. Walnuts, when fresh are not bitter like you may believe. Instead they have a sweetness to them and with that robust garlic it really makes for a great pesto.

The pesto we will make today is a little different as it uses Fisher Nuts Walnuts. We did a random sampling and Fisher Nuts were preservative free, tasted the most fresh and not bitter since they weren’t past their date of freshness.

Did you know that? That good fresh walnuts taste juicy, nutty and sweet? To store walnuts, I keep mine in the blue bag we buy them in as the dark colored bag actually is best to keep them fresh, then we place them in the kitchen cupboard as light degrades the oils.

How to Make Pesto Puff Pastry Bites

We will start this recipe by making the pesto and then assemble the tarts. It’s so quick and easy! Here are the basic steps:
1. Toast the walnuts and garlic on the stove top in a skillet.
  
  TIP: You’ll toast the garlic in whole cloves with the skin on. After they are toasted, you can peel the skin right off.
2. Add all the ingredients, including fresh pesto for the best flavor, to a blender or food processor and pulse until smooth. Move the pesto to a small bowl.
3. Add the parmesan or pecorino romano cheese and stir until combined. Salt to taste.
4. Preheat the oven.
5. Sprinkle some flour on the counter and roll out the puff pastry sheets.
6. Using a biscuit cutter, or large glass, cut the dough into circles and press into the wells of a mini muffin pan. Use a fork to poke holes all over the inside of the puff pastry and bake it until golden.
7. Remove them from the oven and using a small spoon or tart press, push the sides back out, making a well in each center.
8. Stuff them with a little pesto, a tomato and a cube of cheese and put them in the oven again.
9. Remove from the oven and sprinkle with a little salt and some balsamic glaze (optional).
The complete instructions can be found in the recipe card down at the end of the post.

What is Pecorino Romano Cheese?

Pecorino is a term used to define Italian cheeses made from 100% sheep’s milk.

However, the American counterpart of the cheese is made from cow’s milk.

As the name suggests, the history of Pecorino Romano dates back to the Roman times when it was a part of the staple diet of soldiers at war.

What is the Difference Between Grape and Cherry Tomatoes?

Grape tomatoes are oblong and shaped like grapes.

They’re about half the size of cherry tomatoes, with thicker skins.

Grape tomatoes aren’t as sweet as cherry tomatoes, and their flesh is meatier and less watery.

What is Caprese?

Caprese is an dish or salad originating in Italy made from fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil, occasionally paired with arugula or topped with balsamic vinegar. It can be eaten as a salad or on a sandwich.

We are pretty dang obsessed with caprese here at Oh Sweet Basil. Have you tried our caprese sandwich or our caprese salad with pistachios?? Holy moly…that combination of flavors is just heaven for me!

Can Pesto Tarts Be Made Ahead?

These tarts can be assembled hours before, stored in the fridge covered with plastic wrap until you’re ready to bake and serve.

How Long Will Pesto Keep?

Fresh pesto can be stored in airtight container in refrigerator for up to one week.

These pesto puff pastry bites, however, will not keep super well. The puff pastry will be soggy after a while.

The best part about this pesto tarts recipe is, you can serve them hot or room temperature and they will still taste awesome! They are perfect for parties! Everybody loves caprese flavors, so pairing those flavors with pesto and the crispy puff pastry makes for a perfect party appetizer!

More Easy Appetizer Recipes
Servings: 24

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Description

I don’t know about you, but I adore appetizers, especially around the holidays. We make these 20 minute cheesy pesto tarts all the time!

Cook ModePrevent your screen from going dark

For the Pesto

Heat a skillet over medium heat and add the walnuts and garlic.

1/4 Cup Fisher Walnuts, 3 Cloves Garlic

Toast for a few minutes or until golden brown, shaking the pan occasionally to toss the nuts and promote even color.

Once the nuts are done, remove them from the pan and continue to toast the garlic.

Remove it from the pan and remove the skin.

Wait until both are cooled.

Place the basil, nuts, garlic, olive oil, lemon juice and zest in a blender and pulse until smooth, but still a tad grainy in texture.

3 Cups Basil, 1/4 Cup Olive Oil Extra Virgin, 1/2 Teaspoon Lemon Zest, 1/2 Teaspoon Lemon Juice

Place everything in a bowl and stir in the cheese.

1/4 Cup Parmesan Cheese

Salt to taste and set aside.

Salt

For the Tarts

Preheat the oven to 400 degrees.

Sprinkle a little flour on the counter and roll out the puff pastry sheets.

2 Sheets Puff Pastry

Using a biscuit cutter or large glass, cut the dough into circles.

Using a fork, poke holes all over the dough and gently press into a mini muffin tin.

Place in the oven for about 10 minutes, remove from the oven and using a small spoon or tart press, push the sides back out, making a well in each center. I often use my fingers and burn myself, but do it anyway. 🙂

Fill each cup with 1 teaspoon or so of prepared pesto.

Add a tomato to each cup, a sprinkle of cheese and place in the oven for 5 minutes or until golden and cheesy.

1 Cup Grape Tomatoes, 1 Cup Mozzarella Cheese

Remove from the oven and add a pinch of black pepper and drizzle of balsamic glaze.

1 Pinch Black Pepper, Balsamic Vinegar Glaze

Serve immediately or at room temperature.

These tarts can be assembled hours before, stored in the fridge covered with plastic wrap until you’re ready to bake and serve.

Serving: 1gCalories: 146kcalCarbohydrates: 10gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 6mgSodium: 188mgPotassium: 61mgFiber: 1gSugar: 0.4gVitamin A: 251IUVitamin C: 2mgCalcium: 52mgIron: 1mg

Author: Sweet Basil

Course: 200+ Easy Appetizers Recipes
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This is a sponsored conversation written by me on behalf of Fisher nuts. The opinions and text are all mine.
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Sweet Basil

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December 24, 2023