RASPBERRY CUSTARD CUPS
Elegant enough for guests. According to Food52, these custard cups are the brilliant lovechild of raspberry cheesecake and crème brulée. Your Best Raspberries Contest Winner! by SLD. Note: Chill time required.
Provided by gailanng
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the sugar, egg, flour and cornstarch; mix well.
- Add the milk and vanilla. Stir well with a wire whisk.
- Bring to a boil over medium heat, whisking constantly. Cook and stir for 5 to 7 minutes, or until the custard thickens. Pour into a bowl.
- Add the softened cream cheese. Stir for two minutes or until the cheese melts. Cover and refrigerate for 30 minutes or until the custard cools.
- Preheat the broiler. Pour the custard into six oven-proof custard cups set on a baking sheet. Press the berries into the custard. Broil four inches from the heat for two minutes or until the custard is golden in color.
- Sprinkle with the brown sugar. Set aside for one to two minutes or until the sugar melts. Alternately, if you want the sugar to brulée, put them back under the broiler briefly. Be sure to watch them carefully and pull them out when the sugar is bubbly but before it burns.
Nutrition Facts : Calories 210.9, Fat 9, SaturatedFat 4.8, Cholesterol 57.5, Sodium 95.8, Carbohydrate 29.6, Fiber 2.7, Sugar 22.5, Protein 4.1
RASPBERRY CUSTARD TART
The berries should look as though they have simply tumbled onto the tart, so don't be fussy when arranging them on the custard filling. Recipe adapted with permission from "Williams-Sonoma Family Meals: Creating Traditions in the Kitchen," copyright 2009 by Maria Helm Sinskey and Williams-Sonoma, published by Weldon Owen, San Francisco.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h15m
Yield Makes one 10-inch tart
Number Of Ingredients 8
Steps:
- Roll out pastry sheet to a 12-by-14-inch rectangle. Line a 10-inch ceramic tart dish with pastry, pressing it into bottom and up side of dish. Trim edge, leaving 1/2 inch to hang over rim of dish. Refrigerate dough 20 minutes.
- Preheat oven to 400 degrees. Prick dough all over with a fork. Generously line shell with parchment, and fill with pie weights or dried beans. (Parchment should drape over rim of dish to prevent shell from overbrowning.) Bake shell 35 minutes. Remove parchment and weights, and bake shell until pale golden brown, about 2 minutes more. Let shell cool 5 minutes. Reduce heat to 350 degrees.
- Meanwhile, make the filling: Whisk together creme fraiche, sugar, vanilla, salt, eggs, and flour in a medium bowl until smooth.
- Pour filling into tart shell, and bake until custard is set, about 20 minutes. Let cool on a wire rack 30 minutes. To serve, top tart with raspberries.
RASPBERRY-PLUM CRUMB TART
In this rustic tart, sweetly fragrant plums and raspberries are crowded into a thick crust made of hazelnuts, brown sugar, and butter; rich custard binds all the fruit together.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Butter a 9-inch springform pan; set aside. Spread hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub warm nuts in a clean kitchen towel to remove skins. Let cool. Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses.
- Transfer the nuts to the bowl of an electric mixer fitted with the paddle attachment. Add 1 1/2 cups flour, 1/2 cup granulated sugar, the light-brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined. Add butter, and mix on low speed until the crumb begins to stick together, 2 to 3 minutes. Press 3 cups of crumb into the bottom of the prepared pan and about 1 1/2 inches up the sides of the pan to form the crust. Set remaining crumb mixture aside.
- Transfer crust to the oven; bake until it appears to be set, 18 to 20 minutes. Set aside.
- Slice plums in half, and remove pits. Slice into eighths. Scatter 3/4 cup raspberries and sliced plums onto cooled crust; set aside.
- In a medium bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. Whisk in the egg, the egg yolk, heavy cream, milk, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and nutmeg (optional). Pour custard over fruit; sprinkle with remaining crumb mixture. Transfer tart to the oven; bake until custard has set and is slightly golden, 45 to 50 minutes. Garnish with remaining raspberries. Let rest at least 25 minutes before cutting. Serve warm or at room temperature.
FLEMISH SUGAR TART
This homey custard tart, redolent of cinnamon and brown sugar, tastes best when it's still warm from the oven and served with a raspberry-flavored beer, such as a Boon Framboise. Have the filling ready and the dough pressed in the pan, but assemble and bake the tart shortly before serving.
Provided by NcMysteryShopper
Categories Tarts
Time 50m
Yield 1 10, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- MAKE THE PASTRY: In a small bowl, combine the milk with the yeast. Sift the flour with the sugar, cinnamon and salt into a medium bowl. Make a well in the center of the flour mixture and add the milk mixture, egg and butter. Using your fingers, gradually work the flour into the ingredients in the well. Knead the dough until the pastry comes together. Pat the pastry into a ball and transfer it to a lightly oiled medium bowl. Cover with plastic wrap and let the pastry rise in a warm place until doubled in bulk, about 1 hour.
- On a lightly floured work surface, roll out the pastry to a 12-inch round about 1/4 inch thick. Fit the pastry into a 10-inch tart pan with a removable bottom and trim the overhang. Cover the tart shell with plastic wrap and let rise in a warm place for 10 to 20 minutes before filling.
- MAKE THE FILLING: Preheat the oven to 375°. In a medium bowl, mix the cream with the eggs and vanilla. Whisk in the brown sugar and butter until smooth. Pour the filling into the tart shell and bake for 10 minutes. Reduce the oven temperature to 350° and bake the tart for about 20 minutes longer, or until the custard is completely set. Transfer to a rack to cool. Sift confectioners' sugar over the tart and serve warm or at room temperature. Pass the berries and whipped cream at the table.
Nutrition Facts : Calories 406.4, Fat 19.5, SaturatedFat 11.5, Cholesterol 121.7, Sodium 66, Carbohydrate 53.3, Fiber 1.9, Sugar 32.2, Protein 6.1
RASPBERRY AND BROWN SUGAR CUSTARD TART
Steps:
- Blend 1 1/4 cups flour and 1/2 teaspoon salt in processor. Add chilled butter; using on/off turns, process until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1/2 inch. Fold overhang in, forming double-thick sides. Freeze crust 15 minutes. Bake until crust is golden, about 40 minutes. Reduce oven temperature to 350°F.
- Line warm tart shell with raspberries. Whisk remaining 2 tablespoons flour and brown sugar in medium bowl to blend. Whisk in eggs, melted butter, and cream. Scrape in seeds from vanilla bean; discard bean. Pour enough filling over raspberries to fill crust to just below edge (discard any remaining filling). Place tart pan on baking sheet. Bake until custard is set, puffed, and golden, about 35 minutes. Cool at least 3 hours; serve at room temperature. (Can be made 1 day ahead. Cover and store at room temperature.)
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RASPBERRY CURD FRUIT TART - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
5/5 (24)Category DessertCuisine AmericanCalories 347 per serving
- The recipe is below is written to make the crust, the raspberry curd filling and the finished tart all in one day. However, the tart crust and raspberry curd can be made one day in advance and the tart assembled and baked the next day.
- Place the raspberries, 1/4 cup of sugar and 2 tablespoons of water in a 3-quart non-reactive saucepan. Cook the raspberries over medium heat until they start to break down. Use a potato masker to completely break down the berries Strain the berries through a fine mesh strainer to remove the seeds. Allow the raspberries to cool to room temperature. Add the lemon juice and remaining 1/4 cup of sugar and taste the mixture. If it is still a little tart add additional sugar 2 tablespoons at time until desired sweetness is reached.
- Immediately scrape the raspberry curd into the tart crust and bake in a 350°F oven until the curd is firm to the touch, 15-17 minutes. If making the ingredients one day in advance, add 2-3 minutes to the baking time of the tart. This additional time is needed because the curd will be cold and will need additional time to come to temperature.
RASPBERRY-BROWN BUTTER CUSTARD PIE RECIPE | FOOD & WINE
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4/5 Total Time 4 hrsServings 1
- In a food processor, combine the flour, cornmeal, salt and sugar. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces. With the machine on, drizzle in the ice water and pulse until the dough just comes together. Turn the dough out onto a lightly floured work surface. Gather up any crumbs and knead a few times until the dough holds together. Pat into a 1-inch-thick disk, wrap in plastic and chill until firm, 1 hour.
- In a small saucepan, melt the butter. Add the vanilla bean and seeds and cook over moderately low heat until the butter is golden brown, about 5 minutes. Remove from the heat and let cool; discard the vanilla bean.
RASPBERRY CUSTARD TART RECIPE - NANCY SILVERTON | FOOD & …
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- Puree the raspberries in a food processor or blender. Strain the puree through a fine sieve set over a medium bowl and discard the solids. In a small heavy saucepan, bring the sugar and water to a boil. Cook over moderately high heat, without stirring, until a medium-amber caramel forms, about 6 minutes. Reduce the heat to low and carefully stir in the raspberry puree until smooth. Stir in the butter, then remove from the heat and stir in the salt. Let the raspberry sauce cool completely.
- In a food processor, pulse the flour with the sugar and salt. Cut the butter into 8 pieces and add to the flour; pulse until the mixture resembles coarse meal. In a small bowl, whisk the cream with the egg yolk, lemon juice and zest. Add to the flour mixture and process just until large clumps of dough form. Pat the dough into a disk, wrap in plastic and chill until firm, about 30 minutes.
- On a lightly floured surface, roll the dough 1/8 inch thick and fit in a 10-inch fluted tart pan with a removable bottom. Freeze 15 minutes, or until firm.
- Preheat the oven to 350°. Line the dough with foil and fill with pie weights or dried beans. Bake the tart shell for 25 minutes, then remove the foil and weights and bake for 5 minutes longer, or until the pastry is lightly browned on the bottom. Cover the shell loosely with foil if the sides begin to brown too quickly. Let cool completely on a rack.
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- Blend 1 1/4 cups flour and 1/2 teaspoon salt in processor. Add chilled butter; using on/off turns, process until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1/2 inch. Fold overhang in, forming double-thick sides. Freeze crust 15 minutes. Bake until crust is golden, about 40 minutes. Reduce oven temperature to 350°F.
- Line warm tart shell with raspberries. Whisk remaining 2 tablespoons flour and brown sugar in medium bowl to blend. Whisk in eggs, melted butter, and cream. Scrape in seeds from vanilla bean; discard bean. Pour enough filling over raspberries to fill crust to just below edge (discard any remaining filling). Place tart pan on baking sheet. Bake until custard is set, puffed, and golden, about 35 minutes. Cool at least 3 hours; serve at room temperature. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.
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