CUSTARD TART RECIPES - BBC GOOD FOOD
Make a classic custard tart or Portuguese-style pastel de nata for an impressive dessert, complete with creamy fillings and crisp, buttery pastry.
Provided by Good Food team
Number Of Ingredients 1
CUSTARD TART RECIPES - BBC GOOD FOOD
Make a classic custard tart or Portuguese-style pastel de nata for an impressive dessert, complete with creamy fillings and crisp, buttery pastry.
Provided by Good Food team
Number Of Ingredients 1
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BEST PECAN PIE BITES RECIPE - HOW TO MAKE PECAN PIE BITES
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Reviews 5
Total Time 1 hours 25 minutes
Category Thanksgiving, dessert
- Preheat the oven to 350˚. Spray 36 mini muffin pan cups with nonstick cooking spray; set aside. Combine the brown sugar, butter, egg yolk and vanilla in a bowl. Beat with a mixer on medium speed, scraping the bowl often, until creamy. Add the flour, baking powder and salt; beat on low speed until well mixed. Shape the dough into 3/4-inch balls; place each into a prepared mini muffin pan cup, pressing the dough onto bottom and up one-third of the sides of each cup, creating a shallow cup. Combine all of the filling ingredients in a bowl; spoon 1 teaspoon filling into each cookie. Bake 13 to 15 minutes or until edges are golden brown. Let cool 10 minutes in the pan on a cooling rack. Remove the cookies from the pans by running a small knife around the edge of each cookie. Place onto the cooling rack; cool completely.
MARY BERRY CHOCOLATE CAPPUCCINO TART RECIPE | QUIC…
From thehappyfoodie.co.uk
Prep time: 15 minutes, plus chilling (minimum 2 hours, ideally overnight) • Cook time: 5 minutes
To make the base, melt the chocolate and butter in a wide-based pan over a medium heat (see note). Remove the pan from the heat, add the crushed biscuits and stir to combine. Press into the base of the tart tin and chill in the fridge while you make the filling.
To make the filling, place the chocolate and butter in a large heatproof bowl and add the coffee and double cream. Set the bowl over a pan of just simmering water and heat until runny, stirring gently until smooth. Remove from the heat and allow to cool down a little, then mix in the crème fraîche by hand.
Carefully pour the mixture into the tin on top of the biscuit base and chill for a minimum of 2 hours, or ideally overnight, until set.
Remove the tart from the tin and place it on a cake stand or plate.
Serve straight from the fridge.
To decorate, spoon the whipped cream into a piping bag (if using) and pipe or dollop five large blobs of the cream into the middle of the tart. Sprinkle over the chocolate shavings or grated chocolate and serve in thin slices.
Cook’s Notes:
• You’ll need full-fat crème fraîche for this recipe to help the filling set.
• Be sure not to overheat the chocolate and butter mixture – heat it until it is just warm enough to melt.
Prepare Ahead: Can be made up to a day ahead and kept in the fridge. Decorate 2 hours before serving.
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