SWEET VANILLA CUSTARD TARTS
Make and share this Sweet Vanilla Custard Tarts recipe from Food.com.
Provided by hannahactually
Categories Tarts
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- The pastry is best made in a food processor by whizzing the flour, sugar, and butter for a few seconds until it is like fine bread crumbs.
- Then add the egg yolks and up to 2 tablespoons of water.
- Mix to make a soft dough.
- Wrap in plastic wrap.
- Put in refrigerator to chill.
- Pour the milk into a heavy-bottomed saucepan.
- Split the vanilla bean lengthwise.
- Scrape out the inner seed mass.
- Add the seed mass and the bean to the milk.
- Heat the milk.
- Bring to a simmer.
- Remove from heat.
- Let the vanilla infuse the milk with flavor.
- In a medium to large bowl, whisk the sugar, egg, and egg yolks.
- Pour the hot milk into the egg mixture and whisk.
- Remove the vanilla bean pod.
- Line six 4-inch fluted tart tins (ramekins are too deep) with the sweet pastry by dividing the pastry into six portions and using your fingers to press out and line the tins.
- Place the tart tins on a baking sheet and then fill with the vanilla filling.
- Bake for 25 minutes.
- Enjoy!
Nutrition Facts : Calories 265.8, Fat 11.6, SaturatedFat 5.9, Cholesterol 242.2, Sodium 70.4, Carbohydrate 34.1, Fiber 0.6, Sugar 16.9, Protein 6.3
VANILLA CUSTARD FRUIT TART
Steps:
- Gather the ingredients.
- Process the flour and butter in a food processor until coarse crumbs form.
- With the motor running, add the water and lemon zest through the feed tube and process until the dough leaves the sides of the bowl.
- Gather the dough into a ball, flatten, wrap in waxed paper, and refrigerate for 30 minutes or just until firm enough to roll out. If not using immediately, wrap with plastic and refrigerate for up to three days or freeze up to three months.
- Gather the ingredients.
- Place the flour and butter into a medium bowl.
- Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs.
- Add the water and lemon zest. Stir until the dough holds together.
- Gather the dough into a ball, flatten, wrap in waxed paper, and refrigerate for 30 minutes or just until firm enough to roll out. If not using immediately, wrap with plastic and refrigerate for up to three days or freeze up to three months.
- Press the prepared tart dough evenly into the bottom and up the sides of a 9- or 10-inch tart pan with a removable bottom. Freeze for 20 to 30 minutes until very firm.
- Preheat the oven to 425 F. Using a fork, prick the bottom of the tart shell at 1-inch intervals.
- Line the pastry snugly with foil.
- Bake 12 to 15 minutes until crust is set and just beginning to brown.
- Remove the foil and bake until the crust is golden brown, 10 to 12 additional minutes. Set the crust on a wire rack and cool completely.
- Gather the ingredients.
- In a medium saucepan, mix the sugar, flour, and salt. Whisk in the milk until the mixture has a smooth texture. Make sure the whisk reaches the corners of the pan.
- Bring to a gentle boil over medium heat and, whisking constantly, boil for 4 to 5 minutes until the mixture thickens. Remove the pan from the heat.
- In a small bowl, whisk the egg yolks.
- Gradually whisk in about 1 cup of the hot milk mixture.
- Pour the egg yolk mixture into the saucepan and, whisking constantly, simmer for 2 to 3 minutes until slightly thicker. Remove the pan from the heat.
- Add the butter and vanilla and stir until the butter is melted.
- Strain the custard through a fine sieve set over a medium bowl.
- Place plastic wrap directly on the surface of the custard to keep a skin from forming. Refrigerate until cool, about 1 hour.
- Gather the shell, custard, fruit, and preserve.
- In a small saucepan over medium heat, warm the preserve until slightly thinner in consistency, about 5 minutes.
- Stir the chilled custard and spread it into the prepared crust.
- Top with the fresh fruit of your choice.
- Brush the fruit with the preserve. Serve the tart right away or refrigerate, covered, for up to 24 hours. Enjoy.
Nutrition Facts : Calories 436 kcal, Carbohydrate 62 g, Cholesterol 114 mg, Fiber 2 g, Protein 8 g, SaturatedFat 11 g, Sodium 88 mg, Sugar 35 g, Fat 19 g, ServingSize 8 servings, UnsaturatedFat 0 g
BLUEBERRY AND VANILLA CUSTARD TART
This tart may take a bit of time to assemble, but it's worth the effort! With a rich vanilla custard sitting atop a cinnamon-y shortbread crust and finished off with a fresh blueberry topping, it's sure to wow! This is also fantastic with a simple shortbread crust, so feel free to omit the cinnamon and cream of tartar from the crust, if desired. Make sure to allow for plenty of time for cooling!
Provided by Kim
Categories Fruit Tarts
Time 5h10m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch tart pan with a removable bottom.
- Mix flour, sugar, cinnamon, cream of tartar, and salt for crust together in a medium bowl until combined. Mix in melted butter, egg yolk, and vanilla until combined. Firmly press 2/3 of the mixture into an even layer in the bottom of the prepared tart pan. Sprinkle remaining 1/3 of the mixture around the edges, then press firmly and evenly into the sides of the pan, creating a slightly raised edge over the top. Lightly prick the bottom of the crust with a fork several times, not going all the way through.
- Mix egg white and water together until combined. Brush a light layer of egg white over the bottom of the crust. Place the tart pan onto a baking sheet.
- Bake in the preheated oven just until the crust begins to brown, 25 to 27 minutes. Remove from the oven and allow crust to cool for 15 minutes. Leave the oven on.
- While crust is cooling, make the custard. Whisk together egg yolks, sugar, and salt until thick and light in color. Mix in vanilla extract. Gradually add heavy cream, mixing gently but thoroughly, to avoid incorporating too much air. Carefully pour custard into the cooled crust. (You may or may not have extra; just don't overfill.)
- Place tart back into the oven and bake until custard is just set and lightly browned, about 30 minutes. Remove from the oven and cool to room temperature, at least 1 hour.
- While tart cools, make blueberry topping. Place blueberries and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until berries begin to burst and release their juices, about 15 minutes. Combine lemon juice and cornstarch in a small bowl or measuring cup. Add cornstarch mixture to the blueberries, stirring constantly, and cook until thickened, 1 to 2 minutes. Remove from heat and allow to cool to room temperature.
- When both the tart and the blueberries have cooled, carefully spoon blueberries over the top of the tart, and spread gently into an even layer. Place tart into the refrigerator and chill for at least 2 hours. Remove sides of tart pan, slice, and serve.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 33.4 g, Cholesterol 143.2 mg, Fat 22.4 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 13.4 g, Sodium 108.1 mg, Sugar 18.6 g
CRèME BRûLéE TART
Crème brûlée isn't exclusive to fancy restaurants-not when you have this recipe in your kitchen. Using a simple list of ingredients-we're talking, eggs, vanilla, sugar and cream-you can make your own version. The only difference is that this one comes in a crowd-friendly format. Encasing what is essentially a rich vanilla custard inside a tart crust was our way of streamlining the recipe (so long, custard cups!) and making it perhaps even more delicious. And don't worry, in no way does this detract from the classic characteristics of crème brûlée. This version still features the signature brittle-and-sweet, golden-brown top of a perfectly caramelized crème brûlée. All you need to do is set your oven to broil! Don't wait for a special dinner out to indulge in crème brûlée; you're perfectly capable of making this dessert even on a whim, and we'll walk you through every step of the process.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat softened butter and 1/2 cup sugar with spoon until blended. Beat in 1 egg and 1/2 teaspoon vanilla. Stir in flour mixture until well blended. Pat and press dough very firmly with floured fingers in bottom and up side of tart pan. Place tart pan on rimmed baking sheet.
- Bake 10 to 14 minutes or until crust is set in center but still pale. Cool 10 minutes. Using a flat-bottom measuring cup, carefully press to flatten partially baked dough in center and up sides.
- Meanwhile, in medium bowl, beat egg yolks, 1 egg and 3 tablespoons sugar with whisk. Beat in whipping cream and 1 teaspoon vanilla. Place tart pan on rimmed baking sheet. Pour egg mixture into partially baked crust. Carefully transfer to oven on baking sheet.
- Bake 30 to 34 minutes or until custard layer is just set. Cool on cooling rack 30 minutes. Refrigerate uncovered at least 2 hours.
- Before serving, set oven control to broil. Cover crust edge with 2- to 3-inch wide strip of foil to prevent excessive browning. Sprinkle top of tart with 2 tablespoons sugar. Place tart pan on rimmed baking sheet with top about 5 inches from heat. Broil 1 to 2 minutes or until top is brown and sugar is melted. Remove from oven. Remove tart from pan. This recipe is best made the same day it is served.
Nutrition Facts : Calories 240, Carbohydrate 24 g, Cholesterol 95 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 14 g, TransFat 0 g
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