How To make Lobster Tart
THE PAStrY:
8 oz Flour
3 oz Cold lard
3 oz Cold butter
3 tb Ice-cold water (or more)
THE FILLING:
1 Live lobster *
5 Eggs **
1/2 pt Milk
1/2 pt Single cream
*Note: the lobster should be good and lively. A "cripple" - that is, one with only one claw for which you should pay less - will do fine for this dish. ** Leave out one of the egg whites, it is not needed for this recipe. Make the pastry first. Sieve the flour with the salt into a roomy bowl. Chop the lard and butter into the flour with a sharp knife. Finish rubbing in the fat to flour with the tips of your fingers. Work in enough ice-cold water to give you a ball of soft (but not sticky) dough. Cover with cling-film and leave the dough to rest in a cool place for half an hour or so. Bring a panful of salted water to the boil - enough to swim the lobster. Kill the lobster (or have you fishmonger do so) with a knife slipped in behind its head. Or plunge the creature in the boiling water and hold it under with a wooden spoon (lobsters do drown). Cook the lobster for 3-4 minutes - just long enough to turn the shell scarlet and make the lobster easier to skin. Drain it, sever the head and cut in half, taking care to save the greenish black brain (rather like liquid seaweed). This will turn anything into which it is stirred wonderful sunny scarlet as it cooks. Reserve the brain for making lobster butter. Otherwise it can go into the tart filling. Remove the lobster meat from the body, claws and head (leave out the dark intestine which runs right down the body - and the stomach at the top of the head). Slice the body meat into medallions. Leave the claw meat whole. Bake the tart-case blind (lined with foil weighted with dried beans instead of filling) in a medium oven, 375 F (190 C) gas mark 5, for 10 minutes. Beat the milk, cream and eggs together and season. Pour the mixture into the cooled tart tin. Arrange the lobster pieces over all. Bake at 400 F (200 C) gas mark 6 for 30 minutes, until the egg-filling is set. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias
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Hokkaido Cheese Tart with Mao Shan Wang Durian
⬇️ Ingredients below ⬇️
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Bought too much durian or find it too daunting? This Hokkaido Cheese Tart with Mao Shan Wang Durian puree is the recipe for both camps. The unique sweetness durian complements the gentle richness of cream cheese, giving the tarts a fluffy, indulgent but not jelak finish.
Use your favourite type of durian, D17 or XO, go big or go home.
This healthier recipe uses half the regular serving of sugars, gotta save the calories for all the durian, right?
#themeatmensg #durian #cheesy #tartrecipe #desserts #creamy
⬇️ Ingredients here ⬇️
Pastry:
500g flour
250g unsalted butter
60g icing sugar
1 tsp vanilla essence
1 egg
Filling:
150g durian puree
250g cream cheese
20g icing sugar
2 eggs
10g sugar
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Lobster Tart with Spring Asparagus | 2017 Food & Wine Festival
We're halfway through this year's Food & Wine Festival! Learn how to make the Lobster Tart from the Light Fare Canteen cabin. Full recipe here:
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Tarte Flambée - Alsatian Bacon & Onion Tart - How to Make Tarte Flambée
Learn how to make a Tarte Flambée recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Alsatian Bacon & Onion Tart!
Beth's Chocolate Pecan Tart Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade chocolate pecan pie in time for Thanksgiving
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BETH'S CHOCOLATE PECAN TART RECIPE
Serves 8
INGREDIENTS:
For Pie Crust:
1 1/3 cups (160 g) flour
½ cup (120 g) of butter
2 tbsp (25 g) sugar
½ tsp (2.5 ml) salt
1 egg yolk
¼ cup (60 ml) ice water
For Filling:
4 oz (113 g) bittersweet chocolate
½ cup (120 g) of butter
¾ cup (150 g) of sugar
1 tsp (5 ml) vanilla extract
1 egg
3 egg yolks
¼ cup (30 g) of flour
½ tsp (2.5 ml) salt
1 ¼ cup (190 g) whole pecans
METHOD:
Preheat oven to 350F (176C).
To make crust place flour, sugar and salt in a bowl, whisk together. Then add chilled butter that is cut into small cubes. Work butter into flour with your hands until a coarse meal develops.
In a small bowl mix together the egg yolk and ¼ cup (60 ml) of ice water. Add egg mixture to flour mixture and stir with a fork until a dough forms. Then go in with floured hands and smush the dough around the bowl making sure the butter is incorporated and dough comes together. Add a little more water, a tbsp at a time if dough appears too dry.
Roll dough into a ball, then flatten into a disk.
Roll out dough on floured surface into a large circle 1/8 “ (3mm) thick. Fit into 9 (23 cm) tart pan with a removable bottom. Fold dough back over the sides and crimp to create a double crust around the edges.
Trim dough with a knife so edges are flush with the tart pan. Pop tin in the freezer while you prepare the filling.
Melt butter and chocolate in the microwave for 1 minute. Then add sugar, vanilla, egg and yolks. Stir to combine.
Then add flour and salt, stir to combine.
Remove tart pan from the freezer, pour filling into pan. And top with 3 rows of whole pecans in concentric circles. Place 2-4 pecans in the center decoratively however they fit.
Bake 20 mins. Then 5 mins more to turn pastry golden brown, but covered with foil so pecans don’t burn.
Serve with homemade whipped cream! (spiked with 2 tbsp (30 ml) of bourbon!)
HOMEMADE WHIPPED CREAM:
Ingredients:
2 cups (480 ml) heavy cream
2 tbsp (13 g) powdered sugar
1 tsp (5 ml) vanilla
2 tbsp (30 ml) bourbon
METHOD:
Beat cream on high until soft peaks form. Can be made a day ahead and stored in the fridge. Enjoy!
How to Make Chili Lime Baked Shrimp Cups - The Perfect Party Appetizer
These Baked Shrimp Cups are the perfect party appetizer! Wonton wrappers are baked in the oven until crisp, filled with arugula, a lime-flavored sour cream, and then topped with a big juicy chili-lime baked shrimp. One of our easiest and most popular party recipes!
Chili Lime Baked Shrimp Cups Ingredients (the recipe is on Inspired Taste)
• 15 wonton wrappers
• Olive oil
• 12 large shrimp, peeled and deveined
• 1 lime
• 1 teaspoon ancho chili powder or regular chili powder
• 1/4 teaspoon freshly ground black pepper
• 1 cup baby arugula
3 tablespoons sour cream
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⭐️⭐️⭐️⭐️⭐️ If you make the recipe, please leave a review on the recipe page on Inspired Taste ❤️ We love to see your creations on Instagram, TikTok, and Facebook, too. Snap a photo and hashtag it #inspiredtaste — Find us: @inspiredtaste
00:00 - 00:38 Introduction
00:38 - 01:44 Make the wonton cups
01:44- 02:19 Bake the shrimp
02:19 - 02:37 Make the lime sour cream
02:37 - 03:29 Assemble and serve!
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