Strawberry or raspberry custard tart
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Strawberry or raspberry custard tart
  Tarts    Custard  
Last updated 6/12/2012 1:25:08 AM. Recipe ID 58964. Report a problem with this recipe.
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      Title: Strawberry or raspberry custard tart
 Categories: Tarts, Fruits
      Yield: 1 Tarts
 
MMMMM------------------------ALMOND CRUST-----------------------------
    1/4 c  Almonds, slivered
  1 1/2 c  Flour, all purpose
    1/4 ts -Salt
      3 tb Brown sugar; firmly packed
    1/2 c  Butter;cold, unsalted
           -1 stick, cut into small
           -pieces
      1 lg Egg; cold
    1/2 ts Vanilla extract
    1/4 ts Lemon zest; freshly grated

MMMMM-----------------------CUSTARD CREAM----------------------------
      4 lg Egg yolks
      4 tb Flour, all purpose
      3 tb Sugar
      2 c  Half and half
    1/2 ts Vanilla extract-

MMMMM--------------------------TOPPING-------------------------------
           Strawberries & Raspberries
           -hulled to cover surface of
           -tart

MMMMM---------------------------GLAZE--------------------------------
    1/2 c  Red currant jelly
      1 ts Lemon juice
 
  CRUST: Finely grind almonds in a food processor with an on/off
  mixture with a rolling pin until as finely ground as possible. Add
  flour, salt and brown sugar to processor and blend, or combine ground
  almonds, flour, salt, and brown sugar in a bowl and stir to blend.
  Add butter and process or work with the fingertips until mixture
  ressembles coarse crumbs. In a small bowl beat egg lightly. Stir in
  the vanilla and lemon zest. With processor on, add egg mixture to the
  dough through feed tube and process until dough forms. Pat dough into
  a ball, wrap in plastic wrap and chill in refrigerator for at least
  30 minutes. Remove dough from refrigerator. Press in 10 inch tart pan
  (with removable bottom), patting in even minutes before baking. Bake
  line with foil for 15 minutes, remove foil and bake a further 20 to
  30 minutes empty. CUSTARD CREAM: In a medium mixing bowl, beat egg
  yolks and sugar until pale yellow and thick. Beat in 4 tbsp all
  purpose flour. Heat half-and-half in medium sized non reactive
  saucepan over low heat until small bubbles form around edges. Remove
  from heat and pour a small amount of hot mixture into egg yolk
  mixture, whisking constantly. Add remaining half and half mixture,
  whisking. Pour mixture back into pan on heat, lower heat and cook it,
  stirring for 5-7 minutes. Add vanilla, let the mixture cool and chill
  it, covered (use plastic wrap) until needed. ASSEMBLY: Spread Custard
  Cream even over fully baked almond crust. Arrange hulled strawberries
  or raspberries in concentric circles, stem ends down, over pastry
  cream. Melt red currant jelly with 1 tsp lemon juice and brush the
  glaze gently over the fruit.
 




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Recipe ID 58964 (Apr 03, 2005)

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