ALMOND CUSTARD TART WITH STRAWBERRIES
We love how balanced this tart is-the custard filling has a subtle almond flavor, isn't overly sweet, and pairs beautifully with the crunchy oat crust. It makes an excellent healthy Easter dessert and is dairy-free to boot.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h45m
Yield Makes one 9-inch tart
Number Of Ingredients 14
Steps:
- Crust: Preheat oven to 350 degrees.
- In a medium bowl, whisk together oil, sugar, salt, and egg yolk. Stir in flour and oats until a crumbly dough forms. Press into bottom and up sides of a 9-inch fluted tart pan with removable bottom. Bake until set and light golden, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
- Filling: In a medium saucepan, heat milk, salt, and vanilla seeds until simmering around the edges. Meanwhile, in a medium bowl, whisk together yolks and sugar until pale and thick; whisk in cornstarch until smooth. Whisking constantly, gradually add half of milk to egg mixture, then pour egg mixture into saucepan. Bring to a boil over medium heat, whisking constantly until custard is thickened and bubbles once in the center, about 2 minutes.
- Using a rubber spatula, press custard through a sieve into crust; smooth with a small offset spatula. Cover surface directly with plastic wrap and refrigerate until well chilled, about 2 hours. Just before serving, arrange strawberries on top and sprinkle with almonds.
STRAWBERRY ALMOND BREAD
Make and share this Strawberry Almond Bread recipe from Food.com.
Provided by Starrynews
Categories Breads
Time 1h10m
Yield 1 large loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F and grease a 9 x 5" large loaf pan.
- Cream together sugar and butter.
- Beat in egg yolks and almond extract.
- In a separate bowl, combine flour, baking soda, baking powder, and salt.
- Beat in the flour mixture alternately with the strawberries to the butter mixture, and mix well.
- In a separate small bowl, beat egg whites.
- Fold the beaten egg whites and almonds into the bread mixture.
- Pour into greased loaf pan and bake for 45-50 minutes, or until the bread tests done to the poke test.
ALMOND BREAD PUDDING WITH STRAWBERRY CARAMEL SAUCE
Make and share this Almond Bread Pudding With Strawberry Caramel Sauce recipe from Food.com.
Provided by lauralie41
Categories Dessert
Time 1h40m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Cut croissants into 1/2 inch pieces and place into a greased 13x9 inch baking dish.
- In medium mixing bowl, beat eggs, milk, sugar, and both extracts. Pour mixture over croissants and set aside for 10 minutes.
- Dot with almond paste and sprinkle almonds on top croissants. The baking dish will be full so handle carefully and place in 350 degree oven. Bake for 35 to 40 minutes or until inserted knife in center comes out clean.
- While this is baking prepare Strawberry Caramel Sauce. Over medium heat in heavy saucepan cook sugar and stir with wooden spoon. Continue cooking and stirring until sugar is melted and a deep amber color, approximately 20 minutes. Stir in one cup of cream and the mixture will bubble. Add remaining cream and cook 10 to 15 minutes or until caramelized sugar is completely dissolved. Remove pan from heat and stir in strawberries. Serve over bread pudding.
Nutrition Facts : Calories 659.5, Fat 30.6, SaturatedFat 15.2, Cholesterol 223, Sodium 323.7, Carbohydrate 87.9, Fiber 1.8, Sugar 72.5, Protein 11.1
STRAWBERRY ALMOND YEAST BREAD
From Girl Versus Dough's facebook page; slightly modified recipe by Red Star Yeast found at http://www.redstaryeast.com/our-best-recipes/breads-rolls-and-more/strawberry-almond-bread. Made with a stand mixer, but could also be mixed in a bread maker. Allow time for a proper second rise before baking in your oven. ---------- NOTE: If more strawberry flavor is desired, substitute strawberry-flavored drink mix for the sugar called for in the recipe.
Provided by KerfuffleUponWincle
Categories Yeast Breads
Time 4h10m
Yield 1 9x5 loaf
Number Of Ingredients 9
Steps:
- NOTE: If more strawberry flavor is desired, substitute strawberry-flavored drink mix for the sugar called for in the recipe.
- In the bowl of a stand mixer, combine 1 cup bread flour, sugar, yeast and salt. Set aside.
- In a small saucepan over medium heat, stir together strawberries, sour cream, water and oil until warm (about 120 degrees F).
- Add warm strawberry mixture to flour mixture; beat with paddle attachment on medium speed 4 minutes. Scrape down sides of bowl and switch to dough hook.
- Gradually stir in remaining flour and slivered almonds on low speed, then increase to medium speed and knead 5 to 7 minutes, or until dough is smooth and elastic.
- Shape dough into a ball and place in a lightly greased bowl; turn to coat. Cover bowl with plastic wrap or a tea towel and let dough rise in a warm place until doubled, about 1 hour (or more).
- Punch down risen dough and transfer to a surface sprayed with cooking spray. Pat or roll dough out into a 14-by-7-inch rectangle.
- Roll up tightly from the short end into a loaf; pinch ends to seal. Place loaf in a lightly greased 9-by-5-inch loaf pan. Cover pan with plastic wrap or a tea towel and let rise in a warm place until doubled, about 1 to 1 1/2 hours, or more depending upon the warmth of your kitchen.
- Meanwhile, heat oven to 375 degrees F. When dough is risen, bake until golden brown and baked through, about 30 to 40 minutes.
- Remove from pan and cool completely on a cooling rack before slicing.
Nutrition Facts : Calories 2143.1, Fat 60.9, SaturatedFat 12.4, Cholesterol 29.9, Sodium 3551.2, Carbohydrate 348.2, Fiber 19.8, Sugar 49.2, Protein 52.2
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