Caramelized Peach And Custard Tart

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Ingrients & Directions


1 Prepared pie shell (deep
Tart pan)
1 qt Cream
2 c Sugar
1 Vanilla bean, split in half
7 Egg yolks
2 lb Fresh peach, quartered,
Caramelized
Whipped cream in pastry bag
With star tip
Fresh mint sprigs
Powdered sugar

Preheat oven to 350 degrees. In a sauce pot, combine the cream,
sugar, scraped vanilla and vanilla bean. Bring the cream up to a
simmer to dissolve the sugar. Simmer for about 3 to 5 minutes.
Remove from the heat and discard the vanilla bean.

In a mixing bowl, whisk the egg yolks until frothy. Temper the cream
into the yolks. Line the pie shell with the caramelized peaches.
Pour the custard over the peaches. Bake the pie in a water bath.
Bake for 40 to 45 minutes or until the custard is set. Remove from
the oven. Serve cold. Place a slice of the tart on a plate. Garnish
with the whipped cream, mint, and powdered sugar.

Yield: 12 servings

ESSENCE OF EMERIL SHOW #EE2361

Yields
4 servings

Custard Tarts (don Tot)

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Ingrients & Directions


**** NO E *****
-Karen Adler FNGP13B.
-Yield: 2 doz.

-TART PASTRY-
1/4 c Butter
1/4 c Lard
1 Egg
6 tb Sugar
2 c All purpose flour; sifted

FILLING
2 Extra large eggs; whole
3 Extra large egg yolks
1 c Whole milk
1/2 c Half and half
1 c Sugar

TO MAKE PASTRY: Cream butter with lard. Add egg and sugar. Beat
well. Add flour, 1 cup at a time. The dough will be mealy. Work quickly
with your hands to gather dough into a ball. Knead lightly so the mixture
adheres. You may chill it at this point while making the filling. TO
MAKE FILLING: Be sure all ingredients are at room temperature. Beat whole
eggs with egg yolks well. Beat at low speed. (Do not over beat.) Add sugar,
the milk, half and half. Let mixture rest for 10-15 minutes Skim off
all the foam from mixture. ASSEMBLING: Separate dough into 24
balls. Press each into a 2 1/2 inch (measured across top) tart shell
to an even layer across the bottom and all the way up the side.
Fill tart shell with filling almost to the top. BAKING: Preheat oven at 300
degrees. Place tarts on cookie sheet and bake for 45 minutes. Cool
for 10-15 minutes. Loosen slightly by inserting a toothpick along the
sides. The tart shell will unmold easily. DO AHEAD NOTES: Custards can be
made no more than 1/2 day ahead. COMMENTS: It is important that the
ingredients for the filling be at room temperature and beaten over a warm
bowl ofwater. Cold ingredients will cause filling to separate during
baking.

Yields
1 Servings

Custard Tarts

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Ingrients & Directions


3 c All-purpose flour; (750ml)
1 ts Salt; (5ml)
1 c Vegetable shortening or
-lard; (250ml)
4 tb Hot tap water; (60 to 90ml)
-(4 to 6)
3 Eggs
1/3 c Sugar; (80ml)
1 1/2 c Milk; (375ml)

( Everything should be prepared before cooking) 1.Combine flour and 1/2
teaspoon (2ml) of salt in mixing bowl. Cut in shortening until mixture
resembles bread crumbs. Mix in enough water to form a dough ball. Cut in
half.

2.Roll out each half on lightly floured surface until 1/8 inch (0.5cm)
thick. Cut 12 circles from each half 3 inches (8cm) in diameter.

3.Fit pastry circles into greased muffin cups, pressing sides so they reach
rims.

4.Beat eggs. Stir in sugar and remaining 1/2 teaspoon (2ml) salt. Gradually
blend in milk. Spoon about 2 tablespoons (30ml) egg mixture into each
pastry.

5.Bake in preheated 350F (180C) oven until knife inserted in center of
custards comes out clean. 25 to 30 minutes. Remove tarts from pan. Cool on
wire racks.

Yields
24 Servings

Tropical Fruit Tart

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Ingrients & Directions


1 3/4 c All purpose flour
1/4 c Powdered sugar
1 ts Ground ginger
1/4 ts Salt
10 tb Chilled unsalted butter,
Cut into pieces
4 lg Egg yolks
3 tb Water
1 c Whole milk
1 One inch long piece fresh
Ginger,
Peeled, thinly sliced
1/2 Vanilla bean, split
Lengthwise
1/2 c Sugar
2 tb Cornstarch
2/3 c Apricot preserves
2 tb Cognac
3 Kiwis, peeled, thinly sliced
1 Ripe mango, pitted, peeled,
Thinly sliced
1/4 Fresh pineapple, peeled,
Cored thinly sliced

Mix flour, powdered sugar, ground ginger and salt in processor. Add
butter and cut in using on/off turns until mixture resembles coarse
meal. Whisk 1 yolk and water in small bowl to blend. Add to
processor by tablespoonful and process until moist clumps form.
Gather dough into ball; flatten into disk. Wrap in plastic and
refrigerate 1 hour.

Pour milk into heavy medium saucepan. Add ginger. Scrape in seeds
from vanilla bean; add bean. Bring to simmer. Remove from heat.
Cover and let steep 30 minutes. Strain and return to same saucepan.
Bring to simmer. Whisk 3 yolks, sugar and cornstarch in medium bowl
until well blended. Gradually whisk in hot milk. Return mixture to
same saucepan. Whisk over medium heat until mixture thickens and
comes to boil. Boil 1 minute. Pour pastry cream into clean bowl.
Press plastic onto surface and refrigerate until well chilled, about
4 hours.

Preheat oven to 375 degrees F. Roll out dough on lightly floured
surface to 1-4 inch round. Transfer to 11 inch round tart pan with
removable bottom. Line crust with foil, parchment or coffee filters;
fill with dried beans or pie weights. Bake until sides of crust are
set, about 15 minutes. Remove foil and beans. Bake until crust is
golden, piercing with fork if bubbles form. Transfer pan to rack and
cool completely.

Combine preserves and Cognac in heavy small saucepan. Stir over low
heat until preserves melt. Transfer to processor; puree until
smooth. Brush half of syrup over bottom of crust. Spread pastry
cream evenly over. Arrange fruit over pastry cream. Rewarm preserve
mixture. Brush over fruit.

Yields
4 Servings

Custard Tartlets

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Ingrients & Directions


-PASTRY-
1 c Flour
4 tb Butter
-(cut into small pieces)
2 tb Sugar
2 tb Whipping cream
1/2 ts Salt
3 c Dried beans;
– for weighting down
– pastry shell

FILLING
1/2 c Water
4 tb Sugar
3 Eggs; beaten

MIX ALL THE PASTRY INGREDIENTS together in a bowl or food processor until
well mixed. Roll the pastry into a ball, wrap it with plastic wrap, and
refrigerate for at least 30 minutes. Preheat the oven to 375F. Roll out the
pastry to about 1/8-inch thick and press into 6 small 3-inch tartlet molds.
Place a sheet of foil over the sides and surface of the pastry and pour
enough dried beans on the foil to weight it down. Bake for about 10-to-12
minutes or until the dough is lightly browned. In a saucepan, boil together
the water and sugar for 5 minutes to make a light syrup. Let the syrup cool
thoroughly and combine it with the eggs. Pour an equal amount of custard
into each pastry shell. Reduce the oven heat to 325F and bake for 15
minutes or until the custard just sets.

From

Yields
6 Servings

Tartiflette (gratin Of Potatoes With Washed Rind Cheese)

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Ingrients & Directions


6 oz Thick-sliced bacon, cut into
Lardons
6 oz Mushrooms, sliced
Salt and pepper
4 tb Softened butter
4 Potatoes, peeled and sliced
1/8 -inch thick
1 1/2 c Crumbled washed rind cheese
(such as Limburger, Pont
L’Eveque,
Livarot or Muenster)
1 1/2 c Heavy cream

Preheat oven to 325 degrees F. In a skillet saute bacon lardons until
lightly crisp and brown. Remove with a slotted spoon to paper towels
to drain. Discard all but 2 teaspoons bacon fat from skillet,
reheat, add mushrooms and saute until lightly brown; season with salt
and pepper.

Generously butter a shallow baking dish with 2 tablespoons butter.
Toss potato slices with salt and pepper and arrange half in a layer
in baking dish. Sprinkle with bacon and mushrooms and top with half
of cheese. Top with a layer of remaining potatoes, and pour enough
cream over top to barely cover potatoes. Dot with remaining butter.
Bake 30 minutes until cream is completely absorbed and potatoes are
tender. Remove baking dish from oven, sprinkle with remaining cheese
and continue to bake until cheese is melted, browned and bubbly, 10
to 15 minutes more. Let sit a few moments before serving.

TASTE SHOW #TS4715

Yields
6 servings

Custard Tart

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Ingrients & Directions


SHORTCRUST PASTRY DOUGH
2 oz Fat*
4 oz Flour
2 tb Water

-EGG CUSTARD-
2 Whole egg
10 oz Milk
1 tb Sugar
1 pn Salt

* Lard or a good cooking fat makes the shortest pastry. Butter gives the
best favour. A mixture of half lard and half butter or margarine is the
best for general purpaoses.

Instructions for 8″ pastry case.

Weigh or measure the ingredients carefully and sift the flour and salt
together, allowing 1/2 – 1 level teaspoon to 8 ounces flour. Cut the fat in
small pieces and rub into the flour, using the tips of the fingers only.
Rub unitl the mixture looks like fine breadcrumbs.

Use a knife for mixing , and mix to a stiff dough (1 1/2 to 2 tablespoons).
Too uch water and too soft a pastry means that it will be tough and hard
when baked. Do not knead the pastry, as this also tends to make it tough.

Flour the pastry board very lightly and roll the pastry with light quick
rolls.

It is always a good plan to leave the pastry to stand in a cool place for
1/4 to 1/2 hour before baking as this helps to reduce any toughness due to
overhanding. Standing before baking also helps to reduce the shrinkage.

Bake in a hot oven; a low temperature makes the pastry hard. Temperature
400 F.

METHOD FOR EGG CUSTARD

Beat the eggs, salt, and sugar enough to mix well.

Heat the milk. Pour the hot (not boiling) milk onto the eggs and stir well.
Add flavouring to taste using vanilla essence.

While the custard is still hot, pour it into the case (which as been baked
blind). Grate a little nutmeg on top and bake in a hot oven until the
custard is set. (40 mins).

The mixture may also be used for small tarts and cooked for 20 minutes.


Yields
6 Servings

Sponge Starter

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Ingrients & Directions


1 1/2 c (12 ounces) very warm water
(105 to 115 degrees)
1/4 ts Active dry yeast
3 1/2 c (16 ounces) unbleached
All-purpose flour
One 2-quart clear plastic
Container

Mix all the ingredients together in a medium bowl and stir vigorously
with a wooden spoon for 2 to 3 minutes, until a smooth, somewhat
elastic batter has formed. The batter will be very stiff; it gets
softer and more elastic after it has proofed. You may find it easier
to mix the sponge using electric mixer, with a paddle or a dough
hook, on medium speed for 1 to 2 minutes. Scrape the sponge into a
2-quart clear plastic container and cover with plastic wrap. At this
point you have two options:

If you plan to make your dough later that same day, let the sponge
rest at room temperature until it has risen to the point where it
just begins to collapse. This may take from 6 to 8 hours, depending
on the temperature of the sponge, the temperature of the room, and
the strength of the

yeast. The sponge will triple in volume and small dents and folds
will begin to appear in the top as it reaches its peak and then
begins to deflate. The sponge is now in perfect condition to be used
in a dough. It’s best if you have already weighed or measured out all
of your other recipe ingredients before the sponge reaches this point
so you can use it before it collapses too much.

If you’re not planning to make your dough until the next day or the
day after, put the covered sponge in the refrigerator and let it rise
there for at least 14 hours before taking it out to use in a recipe.
Be sure to compensate for the cold temperature of the starter by
using warm water (85 to 90 degrees) in the dough instead of the cool
water specified in the recipe. Or let the starter sit out, covered,
until it reaches room temperature (this may take several hours)-but
don’t let it collapse to much before you use it.

BAKERS’ DOZEN AMY SCHERBER SHOW #BD1A52

Yields
4 servings

Roasted Poblano And Corn Tartar Sauce

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Ingrients & Directions


1 c Homemade mayonnaise
1 Poblano pepper, roasted,
Peeled, seeded, small diced
1/2 c Sweet corn, blanched
1 ts Minced garlic
1/4 c Buttermilk
Salt and pepper

In a mixing bowl, combine all the ingredients together. Mix until
fully incorporated Season with salt and pepper. Refrigerate the
sauce for 1 hour before using. Spoon the sauce in the center of the
plate Lay the crab cake in the center of the sauce. Garnish the
cakes with fried leeks, grated cheese, green onions, and brunoise
peppers

Yields
4 servings

Custard Apple Tart

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Ingrients & Directions


1/3 c Fine dry bread crumbs
2 tb Sugar
1 ts Cinnamon
1/4 ts Salt
1 9-inch unbaked pie shell
5 Apples peeles & sugared
1/4 c Butter cut in pieces
1 c Heavy cream
1/4 c Sugar
3 Egg yolks
1/4 ts Nutmeg
1/2 c Apricot jam

Combine bread crumbs, sugar, cinnamon, and salt. Mix well. Sprinkle over
bottom of pie shell. Arrange apple slices in swirl pattern over crumb
mixture and dot with butter. Bake at 425 for 10 minutes. Meanwhile, beat
together egg yolks, cream, sugar, and nutmeg. Pour over apples. Lower heat
to 375 and continue to bake until custard is set–about 20-25 minutes.
Strain jam and heat to melt in saucepan. Spoon over apples and serve.

CUSTARD GIVES A TWIST TO

TRADITIONAL APPLE PIE

From the Micro Cookbook Collection of Contemporary Recipes. Downloaded
from Glen’s MM Recipe Archive,

Yields
6 Servings