CUSTARD TART
Steps:
- 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.
- 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.;
RICH EGG CUSTARD TARTS
A sweet, smooth, egg-tasting custard in a light, flaky pastry. Taken from the cookbook, "Company's Coming: Weekend Cooking". Prep time includes chill time.
Provided by Tootalltygerlily
Categories Tarts
Time 2h45m
Yield 6-9 tarts
Number Of Ingredients 11
Steps:
- Tart Pastry: Process flour, lard and margarine in food processor with the on/off motion until lard and margarine are pea sized.
- Beat egg yolk and ice water in small cup with fork.
- Remove food processor cover and pour water mixture over flour mixture.
- Secure cover; process with on/off motion several times until mixture comes together.
- Turn out onto lightly floured surface.
- Shape into ball then flatten into disc shape.
- Wrap in plastic wrap.
- Chill at least 1 hour.
- Roll out pastry on lightly floured surface to 1/4 inch thickness.
- Cut into 3 1/2 inch circles with floured cutter.
- Line tart or muffin pan with circles.
- Custard: Stir sugar and custard powder in small saucepan.
- Slowly add water until smooth.
- Heat and stir on medium until just starting to boil and sugar is dissolved.
- Pour into small bowl.
- Cool, stirring several times.
- Stir in cream and food colouring.
- Beat each egg individually in a small cup with fork.
- Stir into custard mixture, 1 at a time.
- Fill tart shells to within 1/4 inch of top.
- Bake on bottom rack in 300 degree F (150 degree C) oven for about 45 minutes until knife inserted in centre of tart comes out clean and custard is set.
- Let stand in pan for 10 minutes before removing tarts.
- Serve warm.
Nutrition Facts : Calories 260.7, Fat 15.7, SaturatedFat 5.3, Cholesterol 115.9, Sodium 72.3, Carbohydrate 24.8, Fiber 0.6, Sugar 8.5, Protein 4.9
LEMON CURD TARTS
These lemon curd tarts are a staple dessert at my tea parties. I can make them quickly without even measuring the ingredients using a pastry bag to fill the small shells. The crust remains crunchy for several hours, so I make them early the morning of the tea and then refrigerate them. I also serve these at wedding and baby showers. For variation, you can place 1/4 teaspoon raspberry spread underneath the lemon curd and garnish with a fresh raspberry, omitting the cinnamon. Another variation is to use lime curd instead of lemon, both of which can be found in the baking aisle of the grocery store.
Provided by Paula
Categories Desserts Pies Tarts
Time 10m
Yield 15
Number Of Ingredients 4
Steps:
- Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.
Nutrition Facts : Calories 43 calories, Carbohydrate 6.3 g, Cholesterol 3.4 mg, Fat 1.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 13 mg, Sugar 3.5 g
LIME CUSTARD TART
Categories Fruit Juice Citrus Dessert Bake Christmas Lime Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Make crust:
- Pulse together all crust ingredients in a food processor or beat with an electric mixer until a dough forms. Press dough evenly onto bottom and up side of tart pan with floured fingers. Chill shell until firm, about 30 minutes.
- Preheat oven to 350°F.
- Line shell with foil and fill with 1 inch of pie weights, then bake in middle of oven until edge is pale golden, about 22 minutes. Carefully remove foil and bake shell until edge is golden and bottom is pale golden, about 20 minutes more. Cool completely in pan on a rack.
- Make custard:
- Reduce oven temperature to 300°F.
- Mix together all custard ingredients in a bowl with a whisk (do not beat) until just combined. Set tart shell (in tart pan) in a shallow baking pan and pour three fourths of custard into shell. Carefully put tart in middle of oven and pour remaining custard into shell with a small cup.
- Bake tart until just set in center, about 1 hour. Cool tart completely in tart pan on rack, then chill, covered, until cold, at least 2 hours. Just before serving, remove side of pan.
LIONEL POILANE'S APPLE TART
Provided by Patricia Wells
Categories dessert
Time 45m
Yield Four individual apple tarts or one large tart
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees.
- Divide the dough into four equal portions and, on a flour-dusted surface, roll each portion into a six-inch circle. Place the circles of dough on a baking sheet and refrigerate until ready to bake.
- Peel and core the apples, then cut them into 12 pieces (an apple corer and slicer can be used for this). Heat the butter until hot, but not smoking, in a large frying pan over medium-high heat. Sprinkle the apples with the granulated sugar, then saute until lightly browned, about 15 minutes.
- Remove the pastry from the refrigerator and spoon the apples into the center of the prepared pastry rounds, dividing them evenly. Fold the edges of the dough up over the rim of the apples to form a one-inch border. Brush the border with the beaten egg.
- Bake until golden, about 20 minutes. Sprinkle the apples with brown sugar and serve warm or at room temperature. (Alternatively, to form a single large tart, the dough can be rolled into a 12-inch circle and all of the apples can be placed in the center. Increase baking time by about 10 minutes to bake the tart fully.)
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 5 grams, Carbohydrate 67 grams, Fat 15 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 369 milligrams, Sugar 32 grams, TransFat 0 grams
More about "lionels custard tarts recipes"
TOP 5 PLACES IN LISBON TO EAT CUSTARD TARTS
From lisbonguide.org
DIM SUM CUSTARD TARTS | MARION'S KITCHEN
From marionskitchen.com
DELIGHTFUL REPAST: CUSTARD TARTS - A BRITISH CLASSIC
From delightfulrepast.com
11 CUSTARD TART RECIPES THAT WILL HELP YOU MASTER THE …
From allrecipes.com
LIONEL'S CUSTARD TARTS | RECIPE | TART RECIPES, CUSTARD
From pinterest.com
5/5 (1)Servings 12
THE BEST CUSTARD TARTS LIKE LIONEL LOVES ON AS TIME GOES BY
From heirloomtreasuresbyjeanetteann.blogspot.com
Author Heirloom Treasures
FOOD: PORTUGUESE CUSTARD TARTS | TORONTO SUN
From torontosun.com
EASY CLASSIC CUSTARD TART - WELCOME
From simplylams.com
TINNED CUSTARD RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
AMAZON.COM: ENGLISH CUSTARD TARTS
From amazon.com
MICROBIOLOGICAL QUALITY OF PORTUGUESE CUSTARD TARTS IN TORONTO—A …
From pubs.ciphi.ca
A TRADITIONAL CUSTARD TART - THE ENGLISH KITCHEN
From theenglishkitchen.co
FRIED CUSTARD TARTS | FOOD TO LOVE
From foodtolove.co.nz
SIMPLE CUSTARD CREAM TART - LION'S BREAD
From lionsbread.com
LIONEL'S CUSTARD TARTS | RECIPE | CUSTARD TART, RECIPES, HOW …
From pinterest.com.au
CUSTARD TART
From pinterest.ca
CUSTARD TARTS RECIPE - FOOD.COM
From food.com
LIONEL'S CUSTARD TART. | YUMMY DESSERTS EASY, AFTERNOON …
From pinterest.com
A CUSTARD TART CRAWL AROUND THE WORLD | SBS FOOD
From sbs.com.au
RECIPE: NUNO MENDES'S ULTIMATE PORTUGESE CUSTARD TARTS
From countryandtownhouse.com
STREAM LIONEL'S CUSTARD TART BY VAN D - SOUNDCLOUD.COM
From soundcloud.com
BREAKFAST OF CHAMPIONS: LUCIAN FREUD’S CUSTARD TARTS
From theguardian.com
LIONEL'S CUSTARD TARTS | RECIPE | CUSTARD TARTS RECIPE, CUSTARD TART ...
From pinterest.co.uk
THE BEST CUSTARD TARTS LIKE LIONEL LOVES ON AS TIME GOES BY
From pinterest.de
LISBON - CUSTARD TARTS, COLOURFUL TILES - BUSINESSCLASS.COM
From businessclass.com
HOW TO COOK A MEDIEVAL CUSTARD TART | DUBLIN INQUIRER
From dublininquirer.com
CUSTARD TART - LIFE CURRENTS
From lifecurrentsblog.com
BEST LEMON CUSTARD TARTS RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
NOW WHAT ABOUT CUSTARD TARTS IN AS TIME GOES BY?
From gardenweb.com
LEMON CURD TARTS – EAT, LITTLE BIRD
From eatlittlebird.com
FRUIT TART WITH BIRD'S CUSTARD
From sugargirlcookies.com
CUSTARD TART RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SWEDISH RHUBARB AND CUSTARD TART RECIPE - DOBBERNATIONLOVES
From dobbernationloves.com
PORTUGUESE CUSTARD TARTS RECIPE PAUL HOLLYWOOD - FOOD NEWS
From foodnewsnews.com
EGG CUSTARD TARTS - THE GREAT BRITISH BAKING SHOW VERSION
From macheesmo.com
CHINESE CUSTARD TARTS | FOOD TO LOVE
From foodtolove.co.nz
CUSTARD TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HISTORICAL RECIPE: CUSTARD TART – A DESSERT FIT FOR A KING
From historyextra.com
ELDERFLOWER CUSTARD TART – LINNELS FARM
From linnelsfarm.com
You'll also love