Individual Custard And Marcroon Tartlets
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Individual Custard And Marcroon Tartlets
Last updated 6/12/2012 12:59:02 AM. Recipe ID 21904. Report a problem with this recipe.
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      Title: Individual custard and marcroon tartlets
 Categories: E.
      Yield: 12 Servings
           Pastry tart shells in
      2 c  Heavy cream
      1 c  Sugar
      1    Vanilla bean, split in half
      4    Egg yolks
     12 sm Coconut macaroons
      1 c  Sweetened whipped cream
           Fresh mint sprigs
           Powdered sugar in a shaker
  Preheat oven to 350 degrees F. Cut out 12 pastry rounds 3 inches
  larger than the diameter of the ramekins and pat into the small
  ramekins. Line the pastry with foil and weight down with dried beans,
  rice or pie weights and bake for 5 to 8 minutes or until pastry is
  light golden brown. Remove the foil and beans and set ramekins aside.
  In a sauce pot, combine the cream, sugar, scraped vanilla bean and
  vanilla bean. Bring the cream up to a simmer to dissolve the sugar.
  Simmer for about 3 to 5 minutes. Remove from the heat and discard the
  vanilla bean. In a mixing bowl, whisk the egg yolks until frothy.
  Temper the cream into the yolks. Place a macaroon in the center of
  each pie shell. Pour the custard into the shells. Place the ramekins
  in a warm water bath. Bake for 20 minutes or until the custard is set
  and the top is golden brown. Remove from the oven. Serve cold.
  Garnish with the whipped cream, mint, and powdered sugar.
  Yield: 12 servings

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Recipe ID 21904 (Apr 03, 2005)

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