CUSTARD TARTS RECIPE: HOW TO MAKE CUSTARD TARTS RECIPE AT HOME | HOMEMADE CUSTARD TARTS RECIPE- TIMES FOOD
Looking for a dessert idea for your next house party? Give this easy Custard Tart recipe a try!This custard tart recipe is for all those who like to experiment with sweet treats. Never made tarts before? Not a problem, as this super easy custard tart recipe with step by step instructions will help you. Ready to serve in 40 minutes, this custard tart recipe will become your go-to for serving as desserts at your next house party. Anyone can make the perfect custard tarts with this recipe. You just need milk, sugar and vanilla custard powder. This creamy dessert recipe is an ideal sweet dish that can be served on any occasion and event because it is relished by people of all age groups. These luscious tarts can be savoured at dinner parties, kitty parties, high tea or that lazy Sunday brunch! Treat your taste buds to these tasty tarts with your family on the weekends without any stress and strains. Enjoy!
Provided by TNN
Categories Dessert
Time 40m
Yield 3
Number Of Ingredients 5
Steps:
- To prepare this yummy custard tart, add vanilla custard powder and 1/4 cup of milk in a bowl. Stir until a smooth paste is formed.
- Place a saucepan over medium flame and add the custard paste, sugar and the remaining milk to it. Stir it continuously until the custard boils and thickens. Constant stirring avoids the formation of lumps. Let the custard sit for a while.
- Once it reaches room temperature, pour the custard into readymade pie crusts or tart shells. Refrigerate for an hour and allow the custard to set. Once done, carefully remove the custard tarts from the cases. Garnish with your favourite fruits and serve immediately!
Nutrition Facts : ServingSize 1 bowl, Calories 181 cal
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.;
LEMON CUSTARD TART
This intensely flavored lemon tart is the perfect finale to a lovely meal. From Bon Appetit, April 1994.
Provided by swissms
Categories Tarts
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Filling:.
- Combine sugar, butter, lemon juice and lemon zest in heavy medium saucepan. Stir over medium heat until sugar dissolves and butter melts.
- Whisk eggs in medium bowl to blend. Gradually whisk in sugar mixture. Return mixture to saucepan. Stir over medium-low heat until mixture thickens, about 3 minutes; do not boil.
- Pour into bowl. Cool slightly. Cover and refrigerate until well chilled. (Can be prepared 3 days ahead.).
- Pastry:.
- Mix flour and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add water and blend until dough begins to clump together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.
- Roll out dough on lightly floured surface to 11-inch round. Transfer to 9-inch diameter tart pan with removable bottom. Trim edges. Pierce pastry all over with fork. Freeze 15 minutes.
- Preheat oven to 400°F
- Line pastry with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes.
- Remove foil and beans and bake until crust is golden brown, about 25 minutes. Transfer crust to rack and cooll completely. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Spread lemon filling in crust. Cover and refrigerate at least 30 minutes or up to 2 hours.
- Spoon whipped cream into pastry bag fitted with star tip. Pipe whipped cream rosettes around top edge of tart.
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
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
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