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
Delicious mini tarts recipe. Tartlets. Custard.
➡️(14 pieces)
butter 100 g
powdered sugar 50 g
flour 170-180 g
baking powder 1/2 tsp.
a pinch of salt
1 egg
__________________
Custard;
1 egg yolk
milk 300 ml
sugar 50 g (3 tablespoons)
starch 25 g (2.5 tablespoons)
vanilla sugar 1 tsp
butter 50 g
________
bake at 220° for 10-15 minutes.
Mini Fruit Tarts Recipe
These healthier mini fruit tarts are evergreen, they're delicious regardless what season you're in. Flaky buttery spelt shells with healthier pastry cream, topped with fruits of your choosing.
RECIPE:
Tart shells:
Pastry cream:
Follow us on Instagram for behind the scenes content: @elmundoeats
The music I use: - Get a 30 day free trial.
⏱ Timestamps:
Tart shells - 0:13
Pastry cream - 2:51
Fruit tarts - 4:56
................................................................................
GEAR:
Kitchen tools I love to use:
My favourite Asian ingredients:
Current camera gear:
................................................................................
FACEBOOK:
INSTAGRAM:
PINTEREST:
#fruittarts #sugarfree #healthyrecipe
Berry Custard Pastry with Italian Crema Pasticcera
Looking for a delicious, elegant and super easy dessert, filled with rich Italian custard cream, sweet fresh berry, a sprinkle of almonds - which is ready in no time?!
Look no further! These berry custard pastries are exactly what you're looking for!
Full recipe: #pastries #custardpastries #berrycustardpastries #dessert #easydessert
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!
BLOG POST ►
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
SUBSCRIBE ►
WATCH RECIPES ►
WATCH CAKE TUTORIALS ►
Facebook Page:
Online Cake Tutorial School:
Instagram:
Professional Baker Teaches You How To Make CUSTARD TARTS!
Here's Anna's classic peach raspberry custard tart recipe. Click on SHOW MORE for recipe ingredients and baking instructions.
Baking Ingredients:
55g, plus 2 tbsp unsalted butter, room temperature
55g, plus 2 tbsp icing sugar, sifted
1 hard boiled egg's yolk
1 large egg yolk
1/2 tsp vanilla extract
310g flour, sifted
1/4 tsp salt
For the filling
240ml semi-skimmed milk
1 tsp vanilla pod paste
1 tsp finely grated orange zest
3 large egg yolks
60g sugar
3 tbsp cornflour
2 tbsp unsalted butter, room temperature
1 tbsp orange liqueur or brandy, optional
2 peaches, peeled and sliced
210g fresh raspberries
60g apple jam
Cooking instructions:
Beat the butter and icing sugar together until smooth.
Push the hard-boiled egg yolk through a sieve and stir the raw egg yolk and vanilla into it. Add this to the butter mixture and stir until blended.
Add the flour and salt to the butter mixture and stir until blended. Shape the dough into a disc (it will be very soft), wrap in plastic and chill until firm, about 2 hours.
On a lightly floured work surface, gently knead the dough just a little soften, then roll it out to a circle about 12 inches across and 1/4-inch thick. Carefully lift this and line a 9-inch removable-bottom fluted tart pan, press it into the bottom and sides and trim away any excess dough. Chill the tart shell for 30 minutes.
Preheat the oven to 180°C
Place the chilled tart shell onto a baking tray and dock the bottom of the pastry with a fork. Bake the tart shell for about 20 minutes, until the edges just begin to brown. Cool the tart shell to room temperature.
For the custard filling, bring the all but 2 Tbsp of the milk, the vanilla and the orange zest to just below a simmer over medium heat. Whisk the egg yolks with the sugar, cornstarch and remaining 2 Tbsp of milk in a small bowl. Slowly pour the hot milk into the egg mixture while whisking and then pour the entire mixture back into the pot. Whisk this over medium heat until the custard just comes to a boil, thickens and becomes glossy, about 5 minutes. Have a bowl with butter in it and a strainer on top ready for when the custard has thickened. Remove the pot from the heat and strain the custard into a clean bowl and stir until the butter is melted in. Add the liqueur (if using) and then cover with plastic wrap so that the wrap is directly on the surface of the custard. Cool this to room temperature, then chill for at least 2 hours.
To assemble the tart, whisk the custard to soften it and then spread it evenly over the bottom of the cooled tart shell (leave the tart shell in the pan). Arrange the slice peaches and raspberries over the custard.
Melt the apple jelly over medium-low heat, whisking until smooth. Brush the peaches and raspberries with the melted apple jelly and chill until ready to serve. Carefully remove the tart from the pan and place on a serving platter before slicing.
The tart is best served the day it is made, but can be stored chilled for up to a day.
Note: if your peaches are firmer, then blanch in hot water followed by a shock into a bowl of ice water and then peel.
Subscribe for more video recipes:
Shop Anna Olson Cookbooks:
-
- Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
- Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
Custard Pie Recipe
A simple to make delicious custard pie.You can use the pie pastry recipe and have any topping of your desirability.
Please don't forget to subscribe for more cooking videos.
Follow me on Facebook:
Website:
Twitter:
Instagram: