Anyone got a Vanilla Cream Tart Recipe Please?!
Thankyou!.Www@FoodAQ@Com
Answers:
Here is one for you !.!.!.!.!.!.!. = )
Vanilla Creme Fruit Tarts
3/4 c Butter or margarine -- Softened
1/2 c Confectioner's sugar
1 1/2 c All-purpose flour
10 oz Pkg vanilla chips -- melted -and cooled
1/4 c Whipping cream
8 oz Pkg cream cheese -- softened
1 pt Fresh strawberries -- Sliced
1 c Fresh blueberries
1 c Fresh raspberries
1/2 c Pineapple juice
1/4 c Sugar
1 tb Cornstarch
1/2 ts Lemon juice
In a mixing bowl, cream butter and confectioner's sugar!. Beat in flour (mixture will be crumbly)!. Pat into the bottom of a greased 12-in!. pizza pan!. Bake at 300 for 25-28 minutes or unitl lightly browned!. Cool!. In another mixing bowl, beat melted chips and cream!. Add cream cheese; beat until smooth!. Spread over crust!. Chill for 30 minutes!. Arrange berries over filling!. In a saucepan, combine pineapple juice, sugar, cornstarch and lemon juice; bring to a boil over medium heat!. Boil for 2 minutes or until thickened, stirring constantly!. Cool; brush over fruit!. Chill 1 hour before
serving!. Store in the refrigerator!.Www@FoodAQ@Com
Vanilla Creme Fruit Tarts
3/4 c Butter or margarine -- Softened
1/2 c Confectioner's sugar
1 1/2 c All-purpose flour
10 oz Pkg vanilla chips -- melted -and cooled
1/4 c Whipping cream
8 oz Pkg cream cheese -- softened
1 pt Fresh strawberries -- Sliced
1 c Fresh blueberries
1 c Fresh raspberries
1/2 c Pineapple juice
1/4 c Sugar
1 tb Cornstarch
1/2 ts Lemon juice
In a mixing bowl, cream butter and confectioner's sugar!. Beat in flour (mixture will be crumbly)!. Pat into the bottom of a greased 12-in!. pizza pan!. Bake at 300 for 25-28 minutes or unitl lightly browned!. Cool!. In another mixing bowl, beat melted chips and cream!. Add cream cheese; beat until smooth!. Spread over crust!. Chill for 30 minutes!. Arrange berries over filling!. In a saucepan, combine pineapple juice, sugar, cornstarch and lemon juice; bring to a boil over medium heat!. Boil for 2 minutes or until thickened, stirring constantly!. Cool; brush over fruit!. Chill 1 hour before
serving!. Store in the refrigerator!.Www@FoodAQ@Com
For the Custard: This is for one tart
3 eggs
3 ounces sugar
1 orange, zested
1 vanilla pod
1/2 pint double cream
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!. Cool and pour into precooked shells
refrigerate until set firm!.
For the shell:Pate Brisee Pie Crust This makes two crusts but you can divide if only making one tart
Ingredients
Makes 1 double-crust or 2 single-crust 9-inch pies
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold, cut into small cubes
1/4 cup ice water, plus more if needed
Directions
In the bowl of a food processor, combine flour and salt; pulse to combine!. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds!. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender!.)
With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky!. Do not process more than 30 seconds!. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time!.
Chill!.!.!.!.!.!.!.when chilled roll out to desired size and shape
bake @350 till light brown about 20-30 min!.Www@FoodAQ@Com
3 eggs
3 ounces sugar
1 orange, zested
1 vanilla pod
1/2 pint double cream
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!. Cool and pour into precooked shells
refrigerate until set firm!.
For the shell:Pate Brisee Pie Crust This makes two crusts but you can divide if only making one tart
Ingredients
Makes 1 double-crust or 2 single-crust 9-inch pies
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold, cut into small cubes
1/4 cup ice water, plus more if needed
Directions
In the bowl of a food processor, combine flour and salt; pulse to combine!. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds!. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender!.)
With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky!. Do not process more than 30 seconds!. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time!.
Chill!.!.!.!.!.!.!.when chilled roll out to desired size and shape
bake @350 till light brown about 20-30 min!.Www@FoodAQ@Com
600ml (1 pint) Milk
170g (6oz) Sugar
8 Egg Yolks
25g (1oz) Isinglass [Gelatine]
Vanilla Essence, to taste
Put the milk and sugar into a saucepan and let it get hot over a low heat!.
Beat the egg yolks, gradually adding the sweetened milk!.
Flavour with vanilla essence!.
Put the mixture into a jug and place this jug in a saucepan of boiling water!.
Stir the contents with a wooden spoon one way until the mixture thickens, but do not allow it to boil or it will be full of lumps!.
Remove from the heat!.
Stir in the isinglass [gelatine], which should be previously dissolved in about 150ml (? pint) of water and boiled for 2 or 3 minutes!.
Pour the cream into an oiled mould!.
Put it in a cool place to set!.
Turn it out carefully on a dish!.
Instead of using the vanilla essence, a pod may be boiled in the milk instead, until the flavour is well extracted!.
A pod or a pod and a half, will be found enough for the above proportion of ingredients!.Www@FoodAQ@Com
170g (6oz) Sugar
8 Egg Yolks
25g (1oz) Isinglass [Gelatine]
Vanilla Essence, to taste
Put the milk and sugar into a saucepan and let it get hot over a low heat!.
Beat the egg yolks, gradually adding the sweetened milk!.
Flavour with vanilla essence!.
Put the mixture into a jug and place this jug in a saucepan of boiling water!.
Stir the contents with a wooden spoon one way until the mixture thickens, but do not allow it to boil or it will be full of lumps!.
Remove from the heat!.
Stir in the isinglass [gelatine], which should be previously dissolved in about 150ml (? pint) of water and boiled for 2 or 3 minutes!.
Pour the cream into an oiled mould!.
Put it in a cool place to set!.
Turn it out carefully on a dish!.
Instead of using the vanilla essence, a pod may be boiled in the milk instead, until the flavour is well extracted!.
A pod or a pod and a half, will be found enough for the above proportion of ingredients!.Www@FoodAQ@Com
For the tart shell:
1? cups all-purpose flour
1 teaspoon confectioner’s sugar
Pinch of salt
3? ounces very cold butter, cut into small pieces
1 egg yolk
Finely grated zest of 1 lemon
A sprinkle of cold water, if necessary
For the vanilla crème patissière:
6 egg yolks
3/8 cup confectioner’s sugar
2? cups heavy cream
1 vanilla bean, split and seeds scraped
For the fig topping:
6 ripe figs
? cup confectioner’s sugar
2 cups water
2 tablespoons honey
Equipment
Food processor
9-inch loose bottom fluted tart pan (or mini-tartlet pans for individual servings)
Rolling pin
Heatproof mixing bowl
Parchment paper
Preparation
Prepare the pastry shell:
Put the flour, sugar and salt in a food processor and pulse to combine!. Add the chilled butter and process in short pulses until the mixture resembles bread crumbs!. Turn out into a large mixing bowl, add the egg yolk and lemon zest and bring the dough together with your hands!. Sprinkle a little cold water if necessary to bring the dough together!.
Flour a clean counter or marble cutting board lightly, and roll out the dough to about 2 inches wider than the tart pan!. Carefully roll the dough onto the rolling pin and transfer to the tart pan!. Gently press it into the pan to fit, being careful not to stretch the dough!. Roll the rolling pin over the edges of the pan to trim the excess dough!. Place a piece of parchment paper or foil into the tart shell, fill with pie weights, dried beans or rice and chill in the refrigerator for 20-30 minutes!. Meanwhile, preheat the oven to 375° F!.
Remove the pastry shell from the refrigerator and blind bake for 15 minutes!. Remove the parchment paper and pie weights and return the tart shell to the oven for another 10 minutes, until it is golden brown!. Remove from the oven and allow to cool completely!.
[Chef’s Note: Baking blind is the process of pre-baking an empty pie shell for a cream-filled pie or tart which will not be baked further, or which will only be baked for a short time after filling!. The key is to “dock” the pie crust by lightly pricking it all over with a fork, then placing a parchment paper in the center and filling with pie weights such as metal pellets, dry beans or uncooked rice!.]
Make the vanilla crème patissière:
Whisk the eggs yolks and the sugar in a heatproof bowl placed over a pan of barely simmering water!. Whisk constantly until the mixture has thickened, about 8-10 minutes!. In a separate pan, heat the heavy cream and the split vanilla bean and vanilla seeds!. Bring to a boil, then whisk into the egg and sugar mixture, stirring constantly to thicken, 5-8 minutes more!.
Remove the custard from the heat and remove the vanilla bean!. Let cool completely, then pour into the tart shell, and chill in the refrigerator for 3-4 hours to set!.
[Chef’s Note: Wipe the vanilla bean dry with a paper towel and reserve it for use in another recipe!. You can place it in a jar of sugar to give the sugar a nice aroma!.]Www@FoodAQ@Com
1? cups all-purpose flour
1 teaspoon confectioner’s sugar
Pinch of salt
3? ounces very cold butter, cut into small pieces
1 egg yolk
Finely grated zest of 1 lemon
A sprinkle of cold water, if necessary
For the vanilla crème patissière:
6 egg yolks
3/8 cup confectioner’s sugar
2? cups heavy cream
1 vanilla bean, split and seeds scraped
For the fig topping:
6 ripe figs
? cup confectioner’s sugar
2 cups water
2 tablespoons honey
Equipment
Food processor
9-inch loose bottom fluted tart pan (or mini-tartlet pans for individual servings)
Rolling pin
Heatproof mixing bowl
Parchment paper
Preparation
Prepare the pastry shell:
Put the flour, sugar and salt in a food processor and pulse to combine!. Add the chilled butter and process in short pulses until the mixture resembles bread crumbs!. Turn out into a large mixing bowl, add the egg yolk and lemon zest and bring the dough together with your hands!. Sprinkle a little cold water if necessary to bring the dough together!.
Flour a clean counter or marble cutting board lightly, and roll out the dough to about 2 inches wider than the tart pan!. Carefully roll the dough onto the rolling pin and transfer to the tart pan!. Gently press it into the pan to fit, being careful not to stretch the dough!. Roll the rolling pin over the edges of the pan to trim the excess dough!. Place a piece of parchment paper or foil into the tart shell, fill with pie weights, dried beans or rice and chill in the refrigerator for 20-30 minutes!. Meanwhile, preheat the oven to 375° F!.
Remove the pastry shell from the refrigerator and blind bake for 15 minutes!. Remove the parchment paper and pie weights and return the tart shell to the oven for another 10 minutes, until it is golden brown!. Remove from the oven and allow to cool completely!.
[Chef’s Note: Baking blind is the process of pre-baking an empty pie shell for a cream-filled pie or tart which will not be baked further, or which will only be baked for a short time after filling!. The key is to “dock” the pie crust by lightly pricking it all over with a fork, then placing a parchment paper in the center and filling with pie weights such as metal pellets, dry beans or uncooked rice!.]
Make the vanilla crème patissière:
Whisk the eggs yolks and the sugar in a heatproof bowl placed over a pan of barely simmering water!. Whisk constantly until the mixture has thickened, about 8-10 minutes!. In a separate pan, heat the heavy cream and the split vanilla bean and vanilla seeds!. Bring to a boil, then whisk into the egg and sugar mixture, stirring constantly to thicken, 5-8 minutes more!.
Remove the custard from the heat and remove the vanilla bean!. Let cool completely, then pour into the tart shell, and chill in the refrigerator for 3-4 hours to set!.
[Chef’s Note: Wipe the vanilla bean dry with a paper towel and reserve it for use in another recipe!. You can place it in a jar of sugar to give the sugar a nice aroma!.]Www@FoodAQ@Com