Daily Cooking Recipes Let Me Make Cooking Easy

June 26, 2014

Fruit Custard Tart

fruit custart tart photo

Fruit Custard Tart

Florence
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • **Sweet Pastry Crust**
  • 1 1/2 cups all purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1/4 cup sugar
  • 1 large egg lightly beaten
  • **Pastry Cream**
  • 1 1/4 cups milk
  • 1 teaspoon vanilla extract
  • 3 large egg yolks
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 tablespoon liqueur Grand Marnier, Brandy, Kirsch (optional)
  • **Topping**
  • 3 cups fresh mixed berries raspberries, blackberries,strawberries, blueberries or other fruit of your liking (kiwifruit, bananas, plums, pineapple, or melon)
  • **Apricot Glaze** optional
  • 1/2 cup apricot jam or preserves
  • 1 tablespoon water

Instructions
 

  • **Sweet Pastry Crust**
  • Mix together flour and salt, set aside.
  • Mix butter and sugar together until light and fluffy.
  • Beat eggs and add to butter mixture and mix well.
  • Add flour mixture and mix until it forms a ball.
  • Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm.
  • Grease tart or pie pan.
  • Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes.
  • Preheat oven to 400° F
  • Lightly prick bottom of pastry crust with the tines of a fork or tooth pick.
  • Cook crust in center of oven on a larger baking pan and bake crust for 5 minutes.
  • Reduce oven temperature to 350° F and bake for additional 15 minutes or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling.
  • **Pastry Cream**
  • In a medium sauce pan, mix the sugar and egg yolks together.
  • Add flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.
  • Add milk and vanilla and just to boiling (just until milk starts to foam up.)
  • Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
  • Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur (if using).
  • Stir in vanilla extract.
  • Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.
  • Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps that may have formed.
  • **Apricot Glaze**
  • Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
  • **Assemble Tart**
  • To remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. The fluted tart ring will fall away and slide down your arm. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter.
  • Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread the pastry cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.
  • Fruit Custard Tart Photo

 

June 17, 2014

Club Night Rice Pudding

Club Night Rice Pudding

Florence
Course Main
Cuisine American

Ingredients
  

  • 1 quart whole milk
  • 1 pint heavy cream
  • 1/2 tsp salt
  • 1 whole vanilla bean
  • 1 cup white sugar
  • 3/4 cup long grain white rice
  • 1 large egg yolk whisked
  • 1 1/2 cup whipped cream topping

Instructions
 

  • Combine the milk, heavy cream, salt, whole vanilla bean and 3/4 cup of the sugar into a saucepan; over medium heat. Bring just to a gentle boil stirring frequently. Continue stirring while you add the rice; turn heat to very low.
  • Cover the saucepan and simmer for 20 to 30 minutes, just until rice is cooked (it should be soft but not mushy).
  • Remove the saucepan from burner and let cool at room temperature for a few minutes.
  • Remove the vanilla bean, then start stirring the mixture gently while you add the remaining 1/4 cup of sugar, stirring until the sugar dissolves.
  • Ladle about a cup of rice mixture into a separate bowl and stir until room temperature, then, while stirring, add the egg yolk, combining it well, then add back into the saucepan with the rest of the rice mixture and stir to combine well; let entire mixture cool to room temperature.
  • Add most of the whipped cream topping to the saucepan (reserve about 1/8 of a cup) and stir to combine, then pour mixture into a broiler-proof shallow dish and spread the remaining whipped cream topping evenly over the top of the mixture.
  • Heat the broiler.
  • Put dish under the broiler and cook just long enough for the top to get golden brown.
  • Remove and refrigerate (uncovered) until chilled.

 

March 8, 2014

Cool Lemon Treats

 

 

Cool Lemon Treats

Cool Lemon Treats

Florence
Course Dessert
Cuisine American

Ingredients
  

  • 1 C toasted rice cereal crushed
  • 3 eggs separated
  • 1/2 C sugar
  • 1 T lemon peel grated
  • 1/3 C lemon juice
  • 1 C heavy whipping cream
  • 6 small foil pie pans
  • Freezer paper

Instructions
 

  • Place egg whites in a mixing bowl.
  • Beat with an electric mixer on high speed until peaks begin to form.
  • Very slowly add the sugar on 2 T at a time.
  • Continue beating after each addition and until the peaks stiffen.
  • Place the egg yolks in a separate bowl.
  • Beat on medium speed until they begin to thicken.
  • Add the lemon peel and lemon juice.
  • Beat on low speed until mixed together well.
  • Use a rubber spatula and add the egg yolk mixture to the egg white mixture.
  • Pour the whipping cream into the mixture.
  • Fold together until completely combined.
  • Place enough crushed cereal in the bottom of each of the pie pans to cover.
  • Fill each of the pie pans with the lemon mixture.
  • Top with more crushed cereal.
  • Wrap tightly with the freezer paper and freeze for up to 3 months.
  • When ready to serve let the lemon treats set in the refrigerator for up to 1 hour.

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