RASPBERRY TART WITH ALMOND PASTRY
This tasty tart is the perfect summer dessert for a crowd
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h10m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Make the pastry by tipping all the ingredients, except the yolk, into a food processor and pulsing to the texture of breadcrumbs. Add the yolk, then pulse until it all comes together to form a soft pastry. The pastry will be too soft to roll out, so press it evenly into a loose-based 25cm tart tin until the pastry comes up above the edges of the tin. Rest in the freezer for at least 20 mins.
- Heat oven to 190C/fan 170C/gas 5. Line the tart case with baking parchment and baking beans, then place on a baking sheet and bake for 20 mins until the edges are starting to brown. Remove the beans and paper, then continue to cook for 10 mins until biscuity. Leave to cool, trim the edges with a knife, then carefully remove from the tart tin.
- To make the filling, whisk the crème fraîche with the sugar, vanilla, lemon juice and zest until thick. Spread over the bottom of the tart case, then meticulously place the raspberries on top in concentric circles. Meanwhile, heat up jam in the microwave or in a pan with 2tbsp water until bubbling. Push the glaze through a sieve into a bowl, then paint it over the raspberries with a pasty brush. Bring the whole tart to the table and serve in slices.
Nutrition Facts : Calories 659 calories, Fat 43 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 48 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.36 milligram of sodium
CUSTARD AND ALMOND TART WITH RASPBERRIES
Make and share this Custard and Almond Tart With Raspberries recipe from Food.com.
Provided by Lene8655
Categories Tarts
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 180 degrees centigrade.
- Use the pastry to line a shallow 23cm fluted flan tin.
- Fill with crumpled foil and blind bakefor 10 minutes until set and golden.
- Place the sugar and the cornflour in a pan and stir in the milk unti well blended.
- Bring to the boil then remove from the heat.
- Allow to cool a little, then beat in the egg yolks, butter and vanilla essence.
- Scatter the raspberries over the base, then carefully pour in the custard and scatter over the flaked almonds.
- Bake for 20 minutes until set and golden.
- Dust with a little icing sugar and serve warm or cold-it willset more firmly when cool.
Nutrition Facts : Calories 519.9, Fat 27.4, SaturatedFat 8.4, Cholesterol 126.4, Sodium 300.1, Carbohydrate 62.3, Fiber 4.1, Sugar 34.7, Protein 8.2
RASPBERRY, LEMON & FRANGIPANE TART
The most stunning summer dessert ever; raspberry, lemon and frangipane tart
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat
Time 2h
Yield 10 generous slices
Number Of Ingredients 22
Steps:
- To make the pastry, put the flour and butter in a large bowl and rub them together with your fingertips until the mixture resembles coarse breadcrumbs. Tip in the sugar, lemon zest and a pinch of salt and mix slightly. Now work in the egg yolk and vanilla extract until you have a smooth dough. Roll the dough into a ball, wrap in cling film and chill for at least 1 hour (or up to 2 days).
- While the pastry is chilling, make the lemon crème pâtissière (lemon custard). Put the egg yolks and sugar in a bowl and whisk together using a balloon whisk for 1-2 minutes until the mixture turns pale. Tip in the flour and cornflour and mix well. Put the milk and lemon zest in a saucepan and bring to the boil. Pour the boiling milk over the mixture in the bowl, whisking continuously until everything is smooth.
- Pour the custard into the pan, place over a medium heat and simmer for 2 minutes, stirring continuously until it has thickened. Remove the pan from the heat and stir in the lemon juice and butter. Pour the custard into a clean bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then put in the fridge until completely cold. (The custard will keep in the fridge for up to 2 days.)
- To make the frangipane (almond cream), tip all the ingredients into a bowl and mix until everything is well combined. (The frangipane will keep in the fridge for up to 4 days.)
- On a floured surface, roll out the chilled pastry to the thickness of a £1 coin, then use to line a 25cm loose-bottomed tart tin. Trim the pastry with a small knife but leave a lip hanging over the edge. Chill the tart case for at least 1 hour - if you have room to put it in the freezer, this would be ideal.
- Put a baking tray in the oven and preheat the oven to fan 180C/ conventional 200C/gas 6. Using a spatula, stir the crème pâtissière until smooth, then spread three quarters of it over the base of the tart case.
- Spoon the frangipane into a piping bag fitted with a smallish nozzle (about 1cm). If you don't have a piping bag, spoon the mixture into a tough plastic bag, squeeze it into the end, then cut off the tip. Pipe lines of frangipane evenly over the custard. Don't worry about the gaps, as the frangipane will spread while cooking.
- Put the tart tin on the hot baking tray and bake for 30-40 minutes until the frangipane is golden brown and the pastry is biscuity brown. The frangipane will puff up during the baking. Trim off the overhanging pastry with a small knife to give a professional finish. Lift the tart and base from the tin and leave on a wire rack to cool completely.
- To make the topping, put the cream in a bowl and lightly whip until billowy. Using a spatula, gently fold the remaining crème pâtissière into the cream, then spread the mixture evenly over the frangipane.
- Arrange the raspberries on top, placing them upside down in concentric circles as closely as possible. Put the jam and kirsch in a small pan and bring to the simmer, stirring, until it lightly coats the back of the spoon. Using a pastry brush, gently brush the raspberries with the glaze. Cool slightly, then, using a palette knife, ease the tart off the base on to a serving plate.
Nutrition Facts : Calories 579 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.11 milligram of sodium
RHUBARB-ALMOND CUSTARD CAKE
This authentic German cake recipe incorporates lots of rhubarb with an almond topping for a deliciously different cake. The bottom layer of the cake is rolled out like a pie crust and topped with chopped rhubarb and a creamy almond custard. Serve the cake with whipped cream or vanilla ice cream.
Provided by vewohl
Categories Fruits and Vegetables Vegetables Rhubarb
Time 2h45m
Yield 12
Number Of Ingredients 15
Steps:
- Combine rhubarb and sugar for topping in a large bowl. Mix to combine and set aside for about 1 hour to allow the rhubarb to draw juice.
- Beat butter and sugar for base until light and fluffy. Add flour, wine, baking powder, and egg; swiftly knead until it comes together to form a disc. Wrap in plastic wrap and place in the refrigerator for 5 to 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
- Roll out the base on a lightly floured surface into a circle slightly larger than the diameter of the cake pan. Transfer to the prepared cake pan, letting the dough come up the sides by about 1 inch.
- Drain rhubarb topping and evenly scatter over the base.
- Bake in the preheated oven for 45 minutes.
- Meanwhile beat together almond flour, 3/4 cup plus 2 tablespoons creme fraiche, sugar, eggs, vanilla sugar, and cinnamon for almond custard until smooth.
- Remove cake from oven after 45 minutes of baking. Top with almond mixture and use a spatula to spread it evenly to the sides of the pan. Return to the oven and bake until the top of the cake is golden brown, about 30 minutes more.
- Remove from the oven and let cool in the pan before slicing.
Nutrition Facts : Calories 404.4 calories, Carbohydrate 51.9 g, Cholesterol 88.1 mg, Fat 20 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 9.3 g, Sodium 155.4 mg, Sugar 31 g
ALMOND CUSTARD
From Lyons, Georgia, field editor Suzanne McKinley notes, "I like to fix this rich custard on Saturday to serve with Sunday dinner. It gets rave reviews!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a double boiler, combine 3 cups milk and sugar; add egg yolks. Cook and stir over medium heat for 10 minutes or until mixture coats the back of a metal spoon and a thermometer reads 160°., In a saucepan, combine gelatin and remaining milk; let stand for 1 minute. heat on low until gelatin is dissolved. Stir into custard. Chill until partially set., Stir in the extracts. Fold in whipped cream. Pour into a shallow serving dish. Refrigerate until set, about 45 minutes. Sprinkle with almonds before serving.
Nutrition Facts :
ALMOND CRéME CUSTARD WITH RASPBERRIES
Make and share this Almond Créme Custard With Raspberries recipe from Food.com.
Provided by Manami
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine brown sugar or splenda and milk in a heavy saucepan; cook over medium heat until mixture is hot.
- Gradually stir about 1/4 of hot mixture into eggs; add to remaining hot mixture, stirring constantly.
- Cook, stirring constantly, about 3 minutes or until mixture thickens.
- Remove from heat; stir in Amaretto or almond extract and feshly ground almonds.
- Cover with plastic wrap and place directly onto the pudding(so no skin will form).
- Chill for about 1 hour or until well chilled.
- Sppon raspberries into serving dishes; stir custard with wire whisk and spoon over raspberries.
Nutrition Facts : Calories 167.2, Fat 7.5, SaturatedFat 3.4, Cholesterol 71.2, Sodium 86.9, Carbohydrate 19.2, Fiber 4.2, Sugar 7.9, Protein 7.1
More about "almond créme custard with raspberries recipes"
RASPBERRY CUSTARD BARS WITH AN ALMOND SHORTBREAD CRUST
From adventuresincooking.com
Estimated Reading Time 3 minsTotal Time 1 hr 35 mins
- Start off by making the crust. Preheat the oven to 350 degrees Fahrenheit. Mix together the sugar, almond meal, flour, and salt in a large bowl. Cut the butter into roughly pea sized pieces over the flour mixture and then stir. Knead the mixture with your hands until a coarse dough forms. Press the dough into a 9 x 13 inch baking pan lined with parchment paper until it is evenly distributed and flat. Place the pan in the oven and allow the mixture to bake for 10 minutes. Then remove and set aside.
- Now you can start making the custard. Warm the cream in a medium-sized pot over low heat. Add the flour, sugar, salt, cornstarch, butter and mix well. Continue to warm the mixture, stirring constantly, until it is hot but not boiling.
- Place the eggs and egg yolks in a medium-sized bowl and whisk until thoroughly blended. Slowly ladle some of the cream mixture into the egg mixture, whisking all the while. Continue adding the cream to the eggs in this gradual manner until half of the cream mixture has been blended into the egg mixture.
- Pour the egg mixture back into the cream mixture and whisk well. Allow the custard to thicken for 3 minutes over very low heat, whisking constantly. Never allow the mixture to boil. Remove from heat, and stir in the roasted cinnamon, vanilla extract, and cognac.
ALMOND CREAM FILLING (FRANGIPANE) - LET THE BAKING …
From letthebakingbegin.com
ALMOND CREAM SAUCE | RICARDO
From ricardocuisine.com
RASPBERRY ALMOND POTS DE CRèME RECIPE ON FOOD52
From food52.com
Reviews 8Servings 4Cuisine FrenchCategory Dessert
RASPBERRY FOOL (QUICK RASPBERRIES AND CREAM) - FOODIECRUSH
From foodiecrush.com
4.2/5 (25)Total Time 15 minsCategory DessertPublished Jun 30, 2014
ALMOND CUSTARD ICE CREAM RECIPE - HAPPY HAPPY NESTER
From happyhappynester.com
RASPBERRY TARTS WITH ALMOND CRUST AND CREME PATISSIERE
From flourishingfoodie.com
ALMOND CREME CUSTARD WITH RASPBERRIES - RECIPE #15958
From foodgeeks.com
ALMOND CREAM RECIPE WITH VIDEO - CHEF LINDSEY FARR
From cheflindseyfarr.com
37 ALMOND FLOUR RECIPES FOR DESSERTS AND GLUTEN-FREE BAKES
From epicurious.com
ENGLISH CHRISTMAS TRIFLE - WHAT A GIRL EATS
From whatagirleats.com
BEST ALMOND CRÃME CUSTARD WITH RASPBERRIES RECIPES
From alicerecipes.com
ALMOND PASTRY CREAM (CRèME PATISSERIE) RECIPE - THE …
From thespruceeats.com
BEST COOKING RECIPES IN 15-MIN: ALMOND CRéME CUSTARD WITH …
From world15minrecipes.blogspot.com
CHILLED RASPBERRY ALMOND CAKE - CREME DE LA CRUMB
From lecremedelacrumb.com
KETO CUSTARD PIE WITH RASPBERRIES - WHOLE LOTTA YUM
From wholelottayum.com
ALMOND CUSTARD PIE RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love