CUSTARD TART WITH CREAM AND FRESH FRUIT
If eggy flan-like desserts are your thing, you are going to love this crustless vanilla-infused tart.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Tart Custard Egg Milk/Cream Vanilla Peach Blueberry Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 10
Steps:
- Butter a 9"-diameter cake pan. Line bottom with a round of parchment paper; smooth out. Coat sides with sugar, tapping out excess. Gently whisk egg yolks, eggs, cornstarch, salt, and 3/4 cup sugar in a large saucepan until smooth, then whisk vigorously until lightened in color, 1-2 minutes. Whisking constantly, gradually stream in milk, followed by 1 cup cream; scrape sides of pan. Scrape in vanilla seeds; discard pod. Cook mixture over medium heat, whisking constantly, until it starts to thicken, then whisk vigorously until it holds marks of whisk, 6-10 minutes. Immediately remove custard from heat (do not let boil); let cool slightly.
- Using a rubber spatula, press custard through a fine-mesh sieve into prepared pan. Chill, uncovered, 20 minutes (it should be warm but not hot). Place a rack in middle of oven and preheat to 400°F.
- Bake custard until top is deeply browned in spots, 40-50 minutes (it will still be wobbly in the center). Let cool.
- Toss fruit with remaining 2 Tbsp. sugar in a medium bowl. Let sit 15 minutes.
- Slide a knife around sides of custard to loosen and place a plate upside down over custard; invert onto plate. Peel away parchment and invert again onto another plate. Whisk remaining 1/2 cup cream in a medium bowl until soft peaks form. Serve slices of custard topped with fruit and whipped cream.
- Do Ahead
- Custard can be baked 1 day ahead. Cover and chill.
SHORTBREAD CRUST FOR CUSTARD TART
Fancy tarts always have a delicious buttery cookie-like crust. Here's a basic shortbread crust to fill with your favorite custard or pudding.
Provided by Gingerbee
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a mixing bowl, cream butter and sugar until light and fluffy with electric mixer (about 3 minutes).
- Add extract; mix thoroughly (1 minute).
- Incorporate flour little at a time; mixing until thoroughly combined.
- Cover bowl with plastic wrap and chill for 1 hour.
- Turn dough out on a lightly floured board and roll out to 1/3" thickness.
- Line a tart pan (10" x 1" high with removable bottom) with the pastry dough.
- Prick dough and place in a preheated oven at 350 degrees.
- Bake for 15- 20 minutes or until golden brown.
- Remove from oven; cool and fill with pastry cream top with fresh fruit (kiwi, banana, strawberry, green seedless grapes, blueberries).
Nutrition Facts : Calories 173.9, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.1, Carbohydrate 15.7, Fiber 0.4, Sugar 3.8, Protein 1.7
CUSTARD TART
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Lightly butter a 9-inch pie plate; set aside.
- In a medium bowl, combine milk, flour, sugar, and egg yolks. Whisk to combine. Add butter, and whisk to combine.
- In a separate bowl, whisk egg whites to soft peaks with a wire whisk.
- Gently but thoroughly fold egg whites into milk mixture. Scrape into prepared pie plate, and bake until the custard is golden brown and a toothpick inserted near the center comes out clean, 45 minutes to 1 hour. Cool on a wire rack until lukewarm. Cut into wedges, and serve garnished with berries.
CUSTARD TART
With buttery pastry and a creamy filling, it's no wonder this dish has become a classic
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 1h45m
Yield Serves 8
Number Of Ingredients 13
Steps:
- To make the pastry, rub the butter into the flour with the lemon zest and a pinch of salt until it resembles breadcrumbs. Add the sugar, egg and milk and bring together to form a dough. This can be made 2 days in advance.
- On a lightly floured surface, roll the pastry out and use it to line a 20cm tart tin, leave 2cm of pastry hanging over the edge. Chill for 30 mins.
- Heat oven to 180C/160C fan/gas 4. Line the case with baking beans, bake blind for 20 mins, then remove the beans and continue to cook for a further 20 mins until the base is biscuity. Remove from oven and reduce the temperature to 140C/120C fan/gas 1.
- Bring the cream, milk, vanilla pod, lemon zest and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few mins, then skim off any froth.
- Carefully pour the custard into the tart case, grate some more nutmeg over the top and bake for 40 mins or until just set with the very slightest wobble in the middle. Remove from the oven, trim the pastry edges off (away from the filling), then leave to cool completely before serving in slices with a grating more of nutmeg, if you like.
Nutrition Facts : Calories 593 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.33 milligram of sodium
FRESH FRUIT-CUSTARD TART
This seasonal custard dessert makes perfect use of farmers market fresh fruit.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 9
Number Of Ingredients 14
Steps:
- Heat oven to 450°F. In medium bowl, stir crust ingredients until soft dough forms. Using lightly floured fingers, press dough firmly and evenly against bottom and sides of ungreased 9-inch square tart pan. Bake 8 to 10 minutes or until set. Cool crust 15 minutes. Reduce oven temperature to 325°F.
- In medium bowl, mix granulated sugar, 2 tablespoons flour and the salt. Stir in whipping cream, liqueur and 3 eggs with whisk until blended. Pour filling into partially baked crust.
- Bake 30 minutes or until custard is set. (Filling will puff when baked but then fall when cooled.) Cool completely in pan on cooling rack, about 3 hours.
- Arrange fruit over custard. In small microwavable bowl, microwave jelly uncovered on High 30 seconds or until melted. Brush over fruit. Store in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 45 g, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 189 mg
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- Butter a 9"-diameter cake pan. Line bottom with a round of parchment paper; smooth out. Coat sides with sugar, tapping out excess. Gently whisk egg yolks, eggs, cornstarch, salt, and ¾ cup sugar in a large saucepan until smooth, then whisk vigorously until lightened in color, 1–2 minutes. Whisking constantly, gradually stream in milk, followed by 1 cup cream; scrape sides of pan. Scrape in vanilla seeds; discard pod. Cook mixture over medium heat, whisking constantly, until it starts to thicken, then whisk vigorously until it holds marks of whisk, 6–10 minutes. Immediately remove custard from heat (do not let boil); let cool slightly.
- Using a rubber spatula, press custard through a fine-mesh sieve into prepared pan. Chill, uncovered, 20 minutes (it should be warm but not hot). Place a rack in middle of oven and preheat to 400°.
- Bake custard until top is deeply browned in spots, 40–50 minutes (it will still be wobbly in the center). Let cool.
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