?Has anyone a Custard Tart Recipe Please?!
ThanksWww@FoodAQ@Com
Answers:
Here is a good one for you !.!.!.!.!.!.!.!. = )
Custard Tart
For the Case:
1 package puff-pastry (you will have some left over)
Beaten egg, to brush over pastry
Confectioners' sugar
Nutmeg
Cinnamon
For the Custard:
3 eggs
3 ounces sugar
1 orange, zested
1 vanilla pod
1/2 pint double cream
Sugar and water for the caramel
The Case: Roll out the pastry into a rectangle and brush with beaten egg!. Sprinkle on some icing sugar, nutmeg, and cinnamon!. Tightly roll the pastry, along the longest side, into a sausage roll and slice into discs (about 1-inch thick)!. With the palm of your hand press down into each disc, then roll out each one into a circle!.
Grease the bottom and sides of 6 oven-proof glasses with butter, then dip each into a bag of flour so that the flour sticks to the butter and shake off any excess!. Put the center of the pastry circles on top of the floured oven-proof glass, and gently press the sides of the pastry onto the side of the glass (it should look a bit pleated)!. Place the glasses (rim side down) on a tray in a preheated 350 degree F!.oven)!. When they are cooked, take them out of the oven and press the bottom of each pastry case, this will ensure that they have a flat bottom!.
The Custard: Break the eggs into a mixing bowl with the sugar and orange zest and whisk thoroughly!. Scrape out the seeds inside of a vanilla pod and stir this into the egg mixture!. Pour the cream into a saucepan and remove from the heat just before it boils!. Pour the hot cream into the bowl of eggs, stirring all the time!. Then transfer this mixture back to the saucepan, on medium heat and stir continuously until it has thickened!.
Pour the custard into the pastry cases and let sit to cool!.
The Caramel:
3 tablespoons!. caster sugar
1 tablespoon water
Heat the sugar and water on a high heat until you have a golden caramel!. As soon as this is ready, pour a thin layer on top of the custard!.Www@FoodAQ@Com
Custard Tart
For the Case:
1 package puff-pastry (you will have some left over)
Beaten egg, to brush over pastry
Confectioners' sugar
Nutmeg
Cinnamon
For the Custard:
3 eggs
3 ounces sugar
1 orange, zested
1 vanilla pod
1/2 pint double cream
Sugar and water for the caramel
The Case: Roll out the pastry into a rectangle and brush with beaten egg!. Sprinkle on some icing sugar, nutmeg, and cinnamon!. Tightly roll the pastry, along the longest side, into a sausage roll and slice into discs (about 1-inch thick)!. With the palm of your hand press down into each disc, then roll out each one into a circle!.
Grease the bottom and sides of 6 oven-proof glasses with butter, then dip each into a bag of flour so that the flour sticks to the butter and shake off any excess!. Put the center of the pastry circles on top of the floured oven-proof glass, and gently press the sides of the pastry onto the side of the glass (it should look a bit pleated)!. Place the glasses (rim side down) on a tray in a preheated 350 degree F!.oven)!. When they are cooked, take them out of the oven and press the bottom of each pastry case, this will ensure that they have a flat bottom!.
The Custard: Break the eggs into a mixing bowl with the sugar and orange zest and whisk thoroughly!. Scrape out the seeds inside of a vanilla pod and stir this into the egg mixture!. Pour the cream into a saucepan and remove from the heat just before it boils!. Pour the hot cream into the bowl of eggs, stirring all the time!. Then transfer this mixture back to the saucepan, on medium heat and stir continuously until it has thickened!.
Pour the custard into the pastry cases and let sit to cool!.
The Caramel:
3 tablespoons!. caster sugar
1 tablespoon water
Heat the sugar and water on a high heat until you have a golden caramel!. As soon as this is ready, pour a thin layer on top of the custard!.Www@FoodAQ@Com
397 g Condensed Milk
300ml Milk
675ml Water
125ml Custard
Pinch of Salt
28 Tennis Biscuits
125ml Cream
15ml Custard Sugar
5ml Vanilla Essence
Directions
Add the condensed milk, milk and 600ml of the water together in a 2l bowl and microwave it on full power for 10 - 12 minutes till boil point!.
Mix the custard powder and the other 75ml of water together and add the salt!.
Quickly mix it in the condensed milk mix and microwave it for another 3 - 4 minutes on full power, by stirring it every minute!.
Put 9 Tennis Biscuits in bowl and pour a third of the custard mix over the biscuits and make it equal!.
Repeat this 2 times!.
Let it cool down and put in fridge!.
Mix the cream, custard sugar and vanilla essence together until stiff!.
Pour over the tart and make equal and put in fridge!.Www@FoodAQ@Com
300ml Milk
675ml Water
125ml Custard
Pinch of Salt
28 Tennis Biscuits
125ml Cream
15ml Custard Sugar
5ml Vanilla Essence
Directions
Add the condensed milk, milk and 600ml of the water together in a 2l bowl and microwave it on full power for 10 - 12 minutes till boil point!.
Mix the custard powder and the other 75ml of water together and add the salt!.
Quickly mix it in the condensed milk mix and microwave it for another 3 - 4 minutes on full power, by stirring it every minute!.
Put 9 Tennis Biscuits in bowl and pour a third of the custard mix over the biscuits and make it equal!.
Repeat this 2 times!.
Let it cool down and put in fridge!.
Mix the cream, custard sugar and vanilla essence together until stiff!.
Pour over the tart and make equal and put in fridge!.Www@FoodAQ@Com
Sweet shortcrust pastry for 20cm tart tin
4 egg yolks
60g caster sugar
500ml double cream
1 tsp ground nutmeg
METHOD
Heat the oven to 180C/Gas 4!. Roll out the pastry to 2mm thick and line a greased 20cm tart tin with removable base and 4cm high sides, making sure that there are no holes!. Line the tart with foil, fill with baking beans and cook for 10 min!. Remove foil and bake for a further 5 min!. Allow to cool and remove the beans!. Reduce the oven to 150C/Gas 2!.
Beat the egg yolks and sugar together until light and creamy!. Add the cream and mix gently together!. Pour into the tart base, sprinkle with nutmeg and bake for 30-35 minutes or until the tip of a knife inserted into the centre comes out clean!.
Cool for 45 min before serving!.Www@FoodAQ@Com
4 egg yolks
60g caster sugar
500ml double cream
1 tsp ground nutmeg
METHOD
Heat the oven to 180C/Gas 4!. Roll out the pastry to 2mm thick and line a greased 20cm tart tin with removable base and 4cm high sides, making sure that there are no holes!. Line the tart with foil, fill with baking beans and cook for 10 min!. Remove foil and bake for a further 5 min!. Allow to cool and remove the beans!. Reduce the oven to 150C/Gas 2!.
Beat the egg yolks and sugar together until light and creamy!. Add the cream and mix gently together!. Pour into the tart base, sprinkle with nutmeg and bake for 30-35 minutes or until the tip of a knife inserted into the centre comes out clean!.
Cool for 45 min before serving!.Www@FoodAQ@Com
No, but I have a vanilla cream tart recipe that I have made twice; once with strawberries and the second time with strawberries and blueberries!. The vanilla cream is made by using white chocolate and cream cheese!. Email me if you want the recipeWww@FoodAQ@Com
Pecan Custard Tart
Makes 1 - 9 inch (23 cm) tart
Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon (2 grams) salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2!.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Custard:
3 ounces (85 grams) cream cheese
1/3 cup (70 grams) light brown sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup (160 ml) half-and-half cream (light cream)
1 1/4 cups (125 grams) pecans, toasted and coarsely chopped
Note:
- Half-and-half cream is a mixture of cream and whole milk and contains 10 ? - 12% butterfat!. Mainly used in beverages and does not whip!.
- You can substitute toasted hazelnuts or even walnuts for the toasted pecans!.
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined!. Add the butter and process until the mixture resembles coarse meal (about 15 seconds)!. Pour 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched!. Add remaining water, if necessary!. Do not process more than about 30 seconds!. Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax!.
Once the pastry has chilled sufficiently, remove from refrigerator and place on a lightly floured surface!. Roll out the pastry to fit into a 9 inch (23 cm) tart pan!. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness)!. To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry!. The pastry should be about an inch larger than your pan!.
When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll!. Unroll onto the top of your tart pan!. Never pull the pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan)!. Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan!. Roll your rolling pin over top of pan to get rid of excess pastry!. With a thumb up movement, again press dough into pan!. Roll rolling pin over top again to get rid of any extra pastry!. Prick bottom of dough (this will prevent the dough from puffing up as it bakes)!. Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten!.
To prebake the tart shell: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven!. Line the unbaked pastry shell with parchment paper or aluminum foil!. Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface!. Bake crust for 20 to 25 minutes or until the crust is dry and lightly browned!. Remove weights and cool crust on wire rack!.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven!. Place pecans on a baking sheet and bake for 6-8 minutes or until lightly browned and fragrant!. Cool on a wire rack and then chop coarsely!. Set aside!.
FOR FILLING: In a food processor or electric mixer place the cream cheese and sugar and process until smooth!. Add eggs, one at a time, and process until thoroughly combined!. Add vanilla extract and half-and-half cream and process until well blended and smooth!.
Evenly distribute the chopped pecans over the bottom of the pre baked tart shell!. Gently pour the filling over the pecans and bake for approximately 25 minutes or until filling is set!. Transfer tart to wire rack to cool!. Serve warm with softly whipped cream or vanilla ice cream, if desired!.
Store leftovers in the refrigerator!.
Note***
This tart is great either warm or cold and you could even drizzle a little melted chocolate over the cooled tart!.
hope this helps!. good luck and enjoy!.Www@FoodAQ@Com
Makes 1 - 9 inch (23 cm) tart
Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon (2 grams) salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2!.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Custard:
3 ounces (85 grams) cream cheese
1/3 cup (70 grams) light brown sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup (160 ml) half-and-half cream (light cream)
1 1/4 cups (125 grams) pecans, toasted and coarsely chopped
Note:
- Half-and-half cream is a mixture of cream and whole milk and contains 10 ? - 12% butterfat!. Mainly used in beverages and does not whip!.
- You can substitute toasted hazelnuts or even walnuts for the toasted pecans!.
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined!. Add the butter and process until the mixture resembles coarse meal (about 15 seconds)!. Pour 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched!. Add remaining water, if necessary!. Do not process more than about 30 seconds!. Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax!.
Once the pastry has chilled sufficiently, remove from refrigerator and place on a lightly floured surface!. Roll out the pastry to fit into a 9 inch (23 cm) tart pan!. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness)!. To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry!. The pastry should be about an inch larger than your pan!.
When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll!. Unroll onto the top of your tart pan!. Never pull the pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan)!. Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan!. Roll your rolling pin over top of pan to get rid of excess pastry!. With a thumb up movement, again press dough into pan!. Roll rolling pin over top again to get rid of any extra pastry!. Prick bottom of dough (this will prevent the dough from puffing up as it bakes)!. Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten!.
To prebake the tart shell: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven!. Line the unbaked pastry shell with parchment paper or aluminum foil!. Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface!. Bake crust for 20 to 25 minutes or until the crust is dry and lightly browned!. Remove weights and cool crust on wire rack!.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven!. Place pecans on a baking sheet and bake for 6-8 minutes or until lightly browned and fragrant!. Cool on a wire rack and then chop coarsely!. Set aside!.
FOR FILLING: In a food processor or electric mixer place the cream cheese and sugar and process until smooth!. Add eggs, one at a time, and process until thoroughly combined!. Add vanilla extract and half-and-half cream and process until well blended and smooth!.
Evenly distribute the chopped pecans over the bottom of the pre baked tart shell!. Gently pour the filling over the pecans and bake for approximately 25 minutes or until filling is set!. Transfer tart to wire rack to cool!. Serve warm with softly whipped cream or vanilla ice cream, if desired!.
Store leftovers in the refrigerator!.
Note***
This tart is great either warm or cold and you could even drizzle a little melted chocolate over the cooled tart!.
hope this helps!. good luck and enjoy!.Www@FoodAQ@Com