FIG TARTS EASY RECIPE RECIPES

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EASY PORTUGUESE CUSTARD TARTS RECIPE - BBC FOOD



Easy Portuguese custard tarts recipe - BBC Food image

These flawlessly authentic Portuguese custard tarts provide a delicious hit of sugar, vanilla and crisp pastry.

Provided by Bruno Pinho

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 10

Number Of Ingredients 9

250g/9oz caster sugar
1 cinnamon stick
½ lemon, whole peeled rind only
25g/1oz plain flour, plus extra for dusting
12g cornflour
300ml/10½fl oz milk
4 free-range egg yolks, plus 1 whole free-range egg
vanilla seeds from one vanilla pod
300g/10½oz ready-made all-butter puff pastry

Steps:

  • Preheat the oven to its highest setting, or at least 230C/210C Fan/Gas 8.
  • To make the sugar syrup, bring the sugar, cinnamon and lemon rind to the boil in a saucepan with 250ml/9fl oz water. Reduce the heat until the mixture is simmering, then simmer for 3 minutes. Set the syrup aside until completely cool. Once cool, discard the cinnamon stick and lemon rind.
  • To make the custard, mix the flours together in a bowl. Pour in a splash of milk and stir with your finger until combined.
  • Bring the remaining milk to the boil in a saucepan over low heat, stirring regularly. Gradually add the boiled milk to the flour and whisk for 1 minute, or until smooth and well combined. Slowly whisk in the sugar syrup. Whisk in the egg yolks, whole egg and vanilla seeds until smooth. Set aside.
  • Roll out the pastry onto a lightly floured work surface to a rectangle measuring approximately 50x30/20x12in, but more importantly to a thickness of 1mm. With the longest edge of the pastry rectangle facing you, roll the pastry as tightly as possible, brushing it from right to left with water as you go. Cut the pastry roll into 2cm/¾in-thick discs.
  • Place the discs in the holes of a muffin tin and massage them with a circular motion using a wet thumb, until the pastry rises up the sides of the holes in the tray. Make sure you don’t make any holes in the pastry.
  • Fill the pastry cases with the custard until they are almost, but not quite, full.
  • Bake for 20 minutes, or until the pastry has risen and the surface of the custard is scorched. Set aside to cool for at least 10 minutes before serving to allow the custard to set slightly.

LEMON SPONGE PIE WITH PINEAPPLE RECIPE: HOW TO MAK…



Lemon Sponge Pie with Pineapple Recipe: How to Mak… image

This lemon sponge pie is a home-style delight featuring a fluffy sponge layer on top and a smooth custard on the bottom. The pairing of tangy pineapple and lemon is so refreshing after a big dinner. —Lola Beeler, Chillicothe, Ohio

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 10

3 large eggs, separated
Dough for single-crust pie
3 tablespoons all-purpose flour
1/2 teaspoon plus 1/8 teaspoon salt, divided
1 cup sugar
1 cup 2% milk
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 cup unsweetened pineapple chunks, drained and chopped
Optional: Fresh pineapple, maraschino cherries and frozen whipped topping, thawed

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Combine flour and 1/2 teaspoon salt; set aside., In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Blend in the milk, lemon juice and zest. Add dry ingredients; mix well. Stir in pineapple., Beat egg whites and remaining salt until stiff peaks form; fold into filling. Spoon into pie crust., Bake 10 minutes; reduce oven temperature to 325°. Bake until top is puffed and lightly browned, 25-30 minutes longer. Cool on a wire rack. If desired, garnish with pineapple, cherries and whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 343 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 381mg sodium, CarbohydrateContent 50g carbohydrate (32g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

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LEMON SPONGE PIE WITH PINEAPPLE RECIPE: HOW TO MAK…
This lemon sponge pie is a home-style delight featuring a fluffy sponge layer on top and a smooth custard on the bottom. The pairing of tangy pineapple and lemon is so refreshing after a big dinner. —Lola Beeler, Chillicothe, Ohio
From tasteofhome.com
Total Time 60 minutes
Category Desserts
Calories 343 calories per serving
  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Combine flour and 1/2 teaspoon salt; set aside., In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Blend in the milk, lemon juice and zest. Add dry ingredients; mix well. Stir in pineapple., Beat egg whites and remaining salt until stiff peaks form; fold into filling. Spoon into pie crust., Bake 10 minutes; reduce oven temperature to 325°. Bake until top is puffed and lightly browned, 25-30 minutes longer. Cool on a wire rack. If desired, garnish with pineapple, cherries and whipped topping. Refrigerate leftovers.
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