Shortbreadcrustforcustardtart Recipes

Steps:

• Add the eggs and cream to a medium bowl and whisk together until combined.
• In a saucepan over medium heat, add the sugar, clementine juice, grapefruit juice and cornstarch. Cook, whisking, until the sugar dissolves, 3 to 5 minutes. Slowly add the egg-cream mixture and stir to combine. Cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 8 to 10 minutes.
• Pour the citrus custard into the prebaked Shortbread Almond Crust and refrigerate until set, about 4 hours or overnight.
• Remove the tart from the refrigerator, top evenly with Citrus Whipped Cream, and sprinkle with the citrus zest.
• Preheat the oven to 350 degrees F.
• Place the cookies and almonds into a food processor and pulse to chop fine. Add the sugar, cinnamon and salt and pulse to combine. Drizzle in the melted butter and process until the mixture holds together.
• Press the crust into a 9-inch fluted tart pan, evenly covering the bottom and up the sides of the pan. Refrigerate for 20 minutes, then bake until golden and crisp, 18 to 20 minutes.
• Cool completely on a wire rack before filling.
• In a large bowl, whip the heavy cream, confectioners' sugar and 1 tablespoon of the citrus zest until stiff peaks form.

Steps:

• Mix all ingredients together until crumbly.
• Press into bottom and sides of 9 inch pie plate, Brush with egg yolk.
• Bake in 350°F (180°C) oven about 15 minutes until lightly browned.
• Cool and fill.

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).

Steps:

• Blend ingredients to make a soft dough.
• Pat into a 9 or 10 inch tart or pie pan.
• Prick crust well with fork.
• Bake in 350 degree oven for 15-20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
• Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C) and place a rack in the center of the oven. Spray a 10-inch springform pan with cooking spray.
• Place flour, sugar, and salt in a food processor; pulse to blend together. Add butter and pulse until dough just begins to come together.
• Pat the dough onto the bottom and 1 inch up the sides of the prepared pan. Cover with plastic wrap and refrigerate while making the filling.
• Process cream cheese in the food processor until smooth. Add sugar and mix well. Blend in egg and vanilla extract until smooth. Spread filling over the chilled crust. Arrange pear halves on top.
• Combine sugar and cinnamon in a small bowl; sprinkle over pears.
• Bake tart in the preheated oven for 10 minutes. Reduce temperature to 400 degrees F (200 degrees C) and bake until crust is browned and filling is almost set, 25 to 30 minutes more.
• Cool tart for about 20 minutes on a wire rack. Run a sharp, thin knife around the edges to remove the springform ring. Cool to room temperature before serving.

Steps:

• mix all ingrediants for the crust until crumbly,,,form a ball and place in fridge for at least one hour.
• pre heat oven to 400°F.
• roll out dough to desired thickness. I like 3/8 of an inch.
• place in tart pan or greased muffin tin.
• place all ingrediants for the filling in a pot on stove and slowly heat for about 10 minutes.
• spoon into tarts and bake for 20-25 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat 7/8 cup butter and confectioners' sugar together with a spoon in a large bowl until smooth. Stir in flour and salt. Press mixture into a 9-inch square baking pan.
• Bake in the preheated oven until lightly golden, about 14 minutes. Remove to cool 10 for minutes, leaving oven on.
• Beat eggs, brown sugar, 3 tablespoons melted butter, and vanilla extract together in a bowl. Sprinkle raisins over cooled crust; pour egg mixture over raisins.
• Bake in the preheated oven until top springs back when touched, about 30 minutes. Cool completely before cutting into bars.

Steps:

• Sift together the cornstarch, icing (powdered) sugar and flour.
• Blend in butter until a soft smooth dough forms.
• Shape into 1" balls and chill 30 -60 minutes.
• Place 1 1/2" apart on a cookie sheet and flatten slightly with a floured fork. (omit if throwing sprinkles on, and/or don't like fork flattened shortbread - I don't and it still comes out just fine)
• Bake 300' for 15-20 minutes. Transfer to a rack and cool. Watch that they don't brown, you want to pull them out while they still look a smidge underdone - the idea is that they do not brown on the bottom.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
• Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
• Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
• Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.