Traditional British Super Easy To Make Bakewell Tart
Bakewell tart is a classic British pudding/dessert. I cooked this recipe for The Queen at Buckingham Palace, Prince William and Harry at Kensington Palace and it's still in my Eating Royally Catering repertoire today.
A delicious tart layered with buttery shortcrust pastry, home made strawberry jam, almond sponge and amaretti cookies. Served with custard, cream, ice cream or just a cup of hot tea it's absolutely delicious!
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Bakewell Tart recipe
Makes 8 portions
For the pastry
8 oz all purpose flour
5 oz butter, chilled
1 oz powdered sugar
1 egg
For the filling
6 oz butter, softened
6 oz sugar
6 oz almond flour/ground almonds
1 egg
1 tsp almond extract
6 oz strawberry jam
4 oz amaretti cookies
For the pastry, in a food processor pulse the flour, powdered sugar, and butter until the consistency of fine breadcrumbs. Add the egg and pulse again to form a dough.
Roll out the dough on a lightly floured work surface to about ¼ inch thick and line an 8-inch tin.
Preheat the oven to 350F.
Line the pastry case with parchment and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base.
Spread the strawberry jam over the base of the pastry case.
Cream the butter and sugar together until pale and fluffy. Add the almond flour, egg and almond extract and mix. Carefully spoon into the pastry case and smooth the surface. Sprinkle the crushed amaretti cookies over the top.
Bake for about 25–35 minutes, until golden-brown on top and a skewer inserted in the center comes out clean.
Remove from the oven and leave to cool.
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Professional Baker Teaches You How To Make SFOGLIATELLE!
Chef Anna Olson bakes up Sfogliatelle, a declious Italian pastry dessert that will have your guests cheering your name! Follow along with the recipe below and please let us know how your attempt at making these savory treats turned out!
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Recipe
Makes 16-20 pastries
Prep Time: 90 minutes
Bake Time: 30 minutes
Ingredients
Dough
2 1/3 cups (350 g) bread flour
¾ cup (150 g) durum semolina
½ tsp (2.5 g) salt
1 cup (250 mL) warm water
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) vegetable shortening
Filling
½ cup (125 mL) water
½ cup (125 mL) 1% or 2% milk
½ cup (100 g) granulated sugar
2/3 cup (100 g) durum semolina
1 ½ cups (450 g) fresh ricotta (not dry), full-fat
2 large egg yolks
zest of 1 orange
pinch ground cinnamon
pinch ground nutmeg
½ cup (75 g) finely diced candied orange peel
Icing sugar, for dusting
Directions
1. Using a stand mixer fitted with the paddle attachment, mix the flour, semolina and salt. Add the water all at once and mix until the mixture is and even texture (but it will be quite dry and crumbly) and it comes together when squeezed in your hand, about 3 minutes. Turn this out onto a work surface and knead with your hands to bring the dough together into 4 small discs. Wrap each in plastic wrap and chill for at least 2 hours (or this can be made a day ahead.)
2. This next step requires a bit of space and a pasta rolling attachment for your mixer, or pasta rolling machine. Beat the butter and shortening together by hand to combine and set aside. Roll each piece through this widest setting at least 4 times, folding the piece into thirds and re-rolling at a 45 degree rotation each time. Set the pieces aside (covered under a piece of plastic wrap) while working on them one at a time.
3. Roll the first piece through each setting of the pasta maker, progressively getting thinner one step at a time, until it is as thin as possible (it will be about 5 feet/150 cm long by the time you’re done!), and 6-inches (15 cm) across (as wide as the pasta roller). If you run out of space, you can cut the piece of dough in half. Gently stretch the dough to widen it to 8 or 9-inches (20-23 cm) across, making it even thinner (almost sheer.) Spread a sheer layer of the butter mixture of the entire surface of the dough (using your hands is easiest, so that you don’t tear the dough. Starting from the short end, roll up the dough while holding it taut so that the dough continues to stretch as you roll it up. If cut into two pieces, overlap the dough an inch as you continue to roll. Repeat this same process with each of the three remaining pieces, latching each onto the one previous. By the time you are done, you will have a cylinder that is 2 ½ -3 inches (6-7.5 cm) in diameter and 8 to 9-inches (20-23 cm) long. Wrap this in plastic wrap and chill for at least 3 hours (or overnight).
4. For the filling, bring the water, milk and sugar up to a simmer over medium heat in a medium saucepan, stirring occasionally. Once simmering, whisk in the semolina and keep whisking, reducing the heat to medium-low, until thickened, about 2 minutes. Transfer this to a large bowl and add the ricotta, beating in with a spatula until smooth. Add the egg yolks, orange zest, cinnamon and nutmeg and stir in, followed by the candied orange peel. Chill until ready to assemble.
5. Preheat the oven to 400 F (200 C) and line 2 baking trays with parchment paper. Unwrap the cylinder of dough, trim off the ends and cut into slices that are just under ½-inch (12 mm) thick – you should get about 16. Use the base of the palm of your hand to flatten each piece just a little (no flour needed), pushing outward from the centre. Hold the piece of dough with your thumbs in the centre and carefully coax the dough into a cone shape by pushing your thumbs up and pulling the sides down with your fingers. Dollop a generous spoonful of the ricotta filling into the cone and press to bring the edge together in a seashell shape. The ends should meet, but do not have to be sealed. Place each of the pastries on the prepared baking trays, leaving 2-inches (5 cm) between them (they will expand a fair bit as they bake. Bake the pastries for 25 to 30 minutes, until a rich golden brown. Let the pastries cool on the tray for about 15 minutes, before dusting with icing sugar and enjoying warm or at room temperature.
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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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MORE GREAT HOLIDAY RECIPES!
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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!
Red Lobster Nachos Recipe
Today, Josh is showing you how to make some Red Lobster Cheddar Bay Biscuit nachos! Make your own with the recipe below. MK #034
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Time Codes:
-----------------------
Biscuit Chips - 0:37
Spinach Artichoke Dip - 4:47
Seafood Scampi - 6:56
Assemble - 9:10
Recipe
-----------------------
Step 1: Cheddar Bay Biscuit Chips
Ingredients
* Biscuit chips
* 2 cups flour
* ½ cup shredded sharp cheddar
* 1 tbsp sugar
* 1 Tbsp baking powder
* 1 Tbsp garlic powder
* 1 tsp paprika
* ½ tsp salt
* 1 cup milk
* 2 tsp white vinegar
* 8 tbsp butter
Buttery coating
* 4 Tbsp butter
* 1 Tbsp finely chopped parsley
* ¼ tsp paprika
* ½ tsp garlic powder
1) Preheat your oven to 400 degrees. Whisk together all the dry ingredients in a large bowl. Add your milk and vinegar, then stir to combine. Add the melted butter and stir again.
2) Let the dough rest for 10 minutes in the fridge, then roll out on a floured surface until it is about ¼ inch thick.
3) Cut the dough into triangles then place on a parchment paper lined baking sheet and bake for 10 minutes.
4) Mix buttery topping ingredients in a bowl and brush over the baked chips
Ingredients
* Large mixing bowl
* Small sauce pot
* Rolling pin
* Silpat and baking sheet
* Knife
* Small offset
Step 2: Spinach Artichoke Dip
Ingredients
* 2 tbsp Butter
* 3 cloves Garlic
* 2 tbsp Flour
* 1 block Cream cheese
* 1 cup Jack cheese
* 4 oz Spinach
* 1 14 oz Canned artichoke
* 2 cups Milk
1) Heat butter on the stove on medium heat until melted then add microplaned garlic.
2) Sautee for 2 minutes, until fragrant, then add flour and stir.
3) Cook for 2 minutes until an amber color, then add milk and stir.
4) Cook for an additional 2 minutes, until thick enough to coat a spoon, then add cream cheese, jack cheese, chopped artichokes, spinach, and black pepper.
Equipment
* Medium saucepot
* Microplane
* Wooden spoon
Step 3: Seafood Scampi
Ingredients
* Shrimp
* Scallops
* Lobster
* Mixed Seafood Bag?
* 2 sticks Butter
* 10 whole cloves Garlic
* ¾ cup White wine
* Juice and zest of 1 Lemon
* 2 tsp Parsley
* ½ tsp salt
* 1 portion Cheddar Bay biscuit chips
* 1 portion Spinach artichoke dip
1) Heat butter in a large sautee pan on high heat. When the pan is screaming hot, but before the butter browns, add your seafood and sautee for 3 minutes, until almost fully cooked. Add chopped garlic, white wine, and lemon juice and reduce for 1 minute. Until the pan is almost dry. Add your chopped parsley and toss.
2) Lay down a base of biscuit chips, add spinach and artichoke dip on top, then finish with seafood scampi.
Equipment
* Sautee pan
* Wooden spoon
* Cutting Board
* Knife
* Microplane
Lobster Newberg Recipe (aka Lobster Newburg) - How to Make Lobster Newburg
Learn how to make a Lobster Newberg Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Lobster Newburg!
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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Recipe at:
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