Everyday Gourmet with Justine Schofield S10E52 x Lighthouse: Apricot and Pistachio Tart
Everyday Gourmet with Justine Schofield Season 10 Episode 52
Apricot and Pistachio Tart
Chef: Justine Schofield
Serves: 6-8
Time: 1 hour + 1 hour 30 minutes chilling
Ingredients:
2 x 400g can apricot halves
220g plain flour
100g butter
80g caster sugar
1 egg
Pinch of salt
Crumble
50g shelled pistachios, crushed in a mortar and pestle
100g flour
100g caster sugar
60g butter
Method:
Place the flour, sugar and salt into a food processor with the butter and pulse until a crumb from and then add the egg and pulse again until the dough just begins to form. Tip onto a floured surface and gently knead to bring it together. Form into a disc and cover in cling film before chilling in the fridge for 1 hour.
Roll the dough out on a lightly floured surface until it is 24 cm wide, then carefully roll it on to a rolling pin and lay into a greased 22cm loose-bottomed tart tin. Trim excess pastry and use a fork to pierce holes in the pastry. Refrigerate for a further 30 minutes.
Preheat oven to 180C.
To make the crumble, combine the remaining flour, butter, sugar and the crushed pistachio. Use your hands to crumble the butter into the dry ingredients.
Place the apricots into the blender (no need to clean) and pulse 3-4 times to crush the apricots a little. Be careful not to over blend, just break down the apricots a little. Spread the apricot mixture into the base of the tart and top with crumble.
Bake for 35-40 minutes on the bottom shelf of the oven until golden.
Pecan Pie Muffins (Мъфини с Орехи)
Pecan Pie Muffin Recipe
Ingredients:
1 cup packed light brown sugar
1/2 cup all purpose flour
1 cup chopped pecans
2/3 cup butter, softened
2 eggs beaten
1/2 tsp vanilla
Preparation:
Preheat your oven to 350 degrees F. Line 18 mini muffin cups with paper muffin liners. In a bowl, stir together brown sugar and pecans. In another bowl, beat the eggs, butter and vanilla together until smooth. Add the dry ingredients to the egg/butter mixture and mix until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
Bake at 350 degrees F for about 20-25 minutes. Cool when done and enjoy.
The Best New York Cheesecake Recipe | Emojoie Cuisine
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
--------------------------------------------------------------------
-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
----------------------------------------------------------------------------------------------
-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
----------------------------------------------------------------------------------------------
■１８cmケーキ型の分量
ビスケット 120ｇ
溶かしバター 60ｇ
クリームチーズ 400ｇ
グラニュー糖 120ｇ
サワークリーム 200ｇ
又は 生クリーム100ｍｌとヨーグルト100ｇで代用可
生クリーム 150ｍｌ(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 １/4個分
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Emojoie Cuisine Recipe Book(In Japanese)
Watch This Amazing Whip Condensed Milk Recipe in Just One Minute! No Baking !
Watch this amazing whip condensed milk recipe in just one minute! No baking !Whip condensed milk with cocoa! You will be amazed! Dessert in a minute.!NEW recipe with condensed milk and cocoa !!!!
Stir in the condensed milk and cocoa, you will be amazed at the result! Delicious as a penny tea, anyone can cook. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
1 can condensed milk ( 390 g )
Cocoa powder ( 3 tbsp )
Melted butter ( 50 g )
Cookies ( 400 g )
Peanuts
Honey
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RELATED VIDEOS
Whip Condensed Milk with Cocoa! You will be Amazed :
Whip Condensed Milk with pistachios! You will be Amazed
Peach Cobbler Pudding | Better THAN Banana Pudding
I dont know if yall ready for this for the holidays BUT ITS HERE!
Wesbite where you can get my cookbook and ebooks:
RECIPE:
Pudding:
4 egg yolks
3.5 cups whole milk
1 cup granulated sugar
1 cup brown sugar
1 tsp vanilla extract or vanilla bean gel
3 tablespoons corn starch
Peaches:
3 cans peaches (leave juice in ONLY one)
1 cup brown sugar
1/2 cup white sugar
2 tsp vanilla bean gel
2 tsp ground cinnamon
1/2 tsp nutmeg
Whipped topping:
3 cups heavy cream
1 tsp vanilla bean gel or extract
1 cup powdered sugar
Cookies I used:
2 packs of Bordeaux Caramalized cookies
Mix all ingredients for pudding in a large bowl then cook on low heat until thickened, making sure to mix often. Let cool in fridge at least 3 hours.
Add all ingredients for peaches in a large sauce pan and cook for 5-10 minutes. Let cool in fridge for 3 hours.
For whipped topping, mix heavy cream and vanila extract for 5 minutes until soft peaks form. Then add powdered sugar and mix just until thick, should stick straight up when pulled from bowl.
Layer how you want, refrigerate a few hours and enjoy!
Apricot Cheesecake Tart ???? RECIPE BELOW ????????
Compound:
Sucre almond dough
pistachio praline
Almond biscuit Muale
apricot cream
Cheesecake with Vanilla
Apricot confit with fresh apricot pieces
Neutral glaze
Like all my recipes, the technology is universal. You can easily replace apricot with mango , blueberry , strawberry , add chocolate and prepare a completely new unique taste . In those cards, I must prescribe all the replacements.
Different dishes from all over the internet. Recipes in one minute