How To make Fruit Custard Pies
1/2 c Sugar
1 t Flour
1/2 t Salt
3 Eggs, beaten
2 1/2 c Milk
1/2 To
3/4 c Fruit
Combine the sugar, flour, salt, and beaten eggs. Scald the milk and add it gradually. Pour into the pie shell, dot the berries over the custard. Bake at 350F for about 45 minutes, or until a silver knife into the middle comes out clean. Try it with cherries, blueberries, strawberries, raspberries, red or black currants, raisins or dried currants, soaked first. From "More Food that Really Schmecks" by Edna Staebler. -----
How To make Fruit Custard Pies's Videos
Custard Pie Recipe
A simple to make delicious custard pie.You can use the pie pastry recipe and have any topping of your desirability.
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Apple Custard Tart Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Apple Custard Tart. This Apple Custard Tart looks so elegant with its artfully arranged apple slices enveloped in a rich and creamy custard. The tart has a Sweet Pastry Crust which has a crisp cookie-like taste and texture. Once the tart is completely baked, the finishing touch is to brown the tips of the apple slices under the oven's broiler. Then brush the slices of apples, the custard, and the edges of the pastry with apricot preserves which keeps the apples from drying out plus it makes the whole tart shine.
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Berry Custard Pastry with Italian Crema Pasticcera
Delicious, elegant and super easy dessert, filled with rich Italian custard cream, sweet fresh berry, a sprinkle of almonds
Full recipe:
Mini fruit tart recipe / Custard Tart / Chana's Creations
This video shows you how to make tart shells, and creamy vanilla custard (also called pastry cream) to fill the tart shells. Finally, you can top with fresh fruits of your choice to make them more delicious and glaze them with a simple sugar syrup.
Recipe:
Tart shells-
1 cup (125g) all purpose flour
1/3 cup (75g) cold butter
2 tbs (25g) sugar
1 tsp (4.5g) vanilla extract
1 large egg yolk
Very important: Freeze the tart shells for 20 min before baking. This helps to have non expanded shells if your dough got thawed during mold preparation (Forgot to add in the video)
Custard-
2 cups (500g) whole milk
1/2 cup (100g) sugar
1/4 tsp (2g) salt
1 tsp (4.5g) vanilla extract
4 large egg yolks
2 tbs (15g) corn starch
Amazing Apple Tart Recipe
This beautiful Apple Tart tastes as good as it looks! Made with freshly sliced apples and a homemade crust that’s flaky and buttery, this elegant apple tart is a classic dessert. It’s so simple yet so delicious and full of fall flavors, thanks to the apples and cinnamon. It may look complicated due to the shingling of the apple slices, but it’s surprisingly easy, but that’ll be our secret as you bring out this dessert to impress your guests. This apple tart is my go-to recipe whenever I need something easy but fancy-looking. The crust comes together quickly with a food processor, and the apples don’t require a ton of prep work. You can even prepare the tart crust ahead of time.
RECIPE:
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The Most Amazing Fresh Fruit Tart Recipe
A fresh fruit tart is a summertime staple! I love this buttery shortcrust filled with sweet and creamy vanilla custard and topped with lots of fresh berries! Follow my tips for keeping your berries fresher longer, how to keep the crust nice and crisp, and how to make an easy glaze using jam!
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PÂTE SUCRÉE (TART DOUGH) INGREDIENTS ►
4 ounces (113 g) powdered sugar
8 ounces (226 g) unsalted butter, room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract
12 ounces (340 g) all purpose flour
1 large egg room temperature
PASTRY CREAM INGREDIENTS ►
32 ounces (904 g) whole milk, substitute: almond, soy, coconut milk etc.
5 ounces (141 g) sugar
1 Tablespoon vanilla extract, use vanilla bean paste or 1 vanilla bean pod if desired
3 ounces (85 g) cornstarch
4 ounces (113 g) sugar
4 egg yolks
1 large egg
4 ounces (113 g) unsalted butter, room temperature
FRESH FRUIT TART INGREDIENTS ►
1/4 cup semi-sweet chocolate optional for keeping the crust from getting soggy.
2 cups mixed berries of your choice
2 Tablespoons apricot preserves for glazing any kind of jam will work.
1 Tablespoon water
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