17970 glazed custard tart Recipes

butter, softened, castor sugar, eggs, flour, method, cream butter and sugar together until smooth. add eggs 1 at a time followed by flour. roll the dough into balls and wrap in a cling wrap. leave to chill in the refrigerator for 2 hours before rolling in a 22cm tart pan. trim all excess. bake blind, covered with foil and filled with beans at 360f for 15 minutes. cool., eggs, beaten, castor sugar, vanilla, flour, salt, zest of 1 lemon, coconut cream + 50ml heavy cream, mangos, peeled and thinly sliced, big bananas, thickly sliced, lemon juice, almond flakes, butter, softened, mangoes, peeled and thinly sliced, apricot jam for glaze

tart shells (shortcrust), sliced peaches in juice, vanilla custard (store bought ), cornflour, apricot jam (heated and strained )

short pastry , for a 10 inch tart pan (pate brisee), firm granny smith apples, sugar , plus, sugar, ground cinnamon, egg, granulated sugar, flour, whipping cream, cognac or 3 tbsp brandy or 3 tbsp calvados, icing sugar

puff pastry, carton store bought custard, vanilla, eggs, beaten, icing sugar

sheets phyllo pastry, custard powder, skim milk (1 cup), caster sugar (or s tsp of sugar substitute), orange zest (finely grated ), orange (small skinned and white pith removed sliced into rounds)

baked tart shell, apricots, pitted, sugar, egg yolks, whipping cream, flour, salt, sliced almonds

pastry, all purpose flour, lard, butter, water, custard filling, eggs, room temperature, whole milk, sugar

pastry (makes 24), all-purpose flour, plus more for rolling, sea salt, granulated sugar, chilled unsalted butter, cut into 1/4-inch cubes, ice water, custard, cornstarch, heavy cream, granulated sugar, egg yolks

all-purpose flour, baking powder, salt, unsalted butter, at room temperature, unsalted butter, at room temperature, light brown sugar, sugar, egg, at room temperature, pure vanilla extract, thick cherry jam or 3/4-1 cup vanilla pastry cream, vanilla pastry cream / creme anglaise (dorie greenspan), egg beaten with a splash water, for the glaze

tart pastry dough (french tart pastry), fresh blueberries, sugar, cinnamon, nutmeg, eggs, egg yolks, vanilla extract, whipping cream

sugar, cornstarch, orange juice, cold water, seedless grapes, sliced, peeled peaches, sliced fresh strawberries, fresh blueberries, banana, peeled and sliced, tart shells

sugar, cornstarch, water, strawberry-flavored gelatin, fresh strawberries, washed and hulled, baked tart shells

sugar, cornstarch, water, crushed fresh strawberries, lemon juice, whole fresh strawberries, baked (2 3/4-inch) tart shells, cream

whole milk (i ve used dried), granulated sugar, cornstarch, egg yolks, butter or 3 tbsp margarine, unsweetened baking chocolate, melted, vanilla extract, unflavored gelatin, cold water, baked sweet tart crust

sweet tart pastry dough , sufficient for a 10 inch tart ring, baked (see mean chef s sweet tart dough), egg, orange zest, grated or finely chopped (2 oranges), orange liqueur, orange juice (2 oranges), sour cream or 3/4 cup creme fraiche, granulated sugar, flour , sifted, apricots or 1 -1 1/2 lb peaches or 1 -1 1/2 lb nectarine

shortbread cookies (scotch finger biscuits are nice), pecans or 1/2 cup walnuts, unsalted butter (melted, can use less ), milk (can use skim), custard powder, caster sugar, scoops vanilla ice cream, chocolate syrup

all-purpose flour, cold lard, cut into 4 pieces, cold hard margarine or 2 tbsp butter, egg yolk, ice water, granulated sugar, custard powder, water, half-and-half cream, eggs

frozen tart shells (3-inches in diameter), egg yolks, granulated sugar, cream, vanilla, dried cranberries, granulated sugar, cream