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Posted in Pie and Tarts | 0 comments

Egg custard tart recipe

Egg custard tart recipe

Here is the recipe for egg custard tart.

egg custard tart white plate chinese
Egg custard tart recipe
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Servings
12 tarts
Servings
12 tarts
egg custard tart white plate chinese
Egg custard tart recipe
Print Recipe
Servings
12 tarts
Servings
12 tarts
Ingredients
Servings: tarts
Instructions
  1. Preheat the oven to 400 degrees F. Option 1- Grease a 12-portion nonstick muffin tin with melted butter or non-stick spray. Option 2- Line the muffin tin with paper baking cups.
  2. Cut circles from the puff pastry sheets using a 3 1/2-inch plain cutter and transfer them to the cups in the muffin tin. Press the dough evenly into the edges of each muffin cup, lining the sides.
  3. Whisk the milk, confectioners' sugar, egg yolks and egg together in a large glass measuring cup until silky smooth.
  4. Pour the mixture into each crust, leaving 1/8 inch at the top. Bake in the center of the oven, approx 12 to 15 minutes, until the pastry begins to brown. The filling should be set but still jiggle and a toothpick inserted into the center of a tart comes out clean.
  5. Cool in the pan for 10 minutes before removing.
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Posted in Pie and Tarts | 0 comments

Peanut Butter and Nutella Pie recipe

Peanut Butter and Nutella Pie recipe

Here is the recipe for Peanut Butter and Nutella Pie.

Peanut Butter and Nutella Pie sliced close up
Peanut Butter and Nutella Pie
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Peanut Butter and Nutella Pie
Servings
1 pie
Servings
1 pie
Peanut Butter and Nutella Pie sliced close up
Peanut Butter and Nutella Pie
Print Recipe
Peanut Butter and Nutella Pie
Servings
1 pie
Servings
1 pie
Ingredients
Servings: pie
Instructions
  1. Place a piece of parchment paper over the frozen pie crust and fill with pie weights. Bake at 425F until the crust is lightly golden brown, about 15 to 17 minutes. Remove the parchment paper and pie weights, and brush the base of the dough with egg wash. Return to the oven and bake until fully baked, about 5 minutes more. Cool completely.
  2. In the bowl of an electric mixer, whip the cream to soft peaks. Add the confectioners’ sugar and whip to medium peaks. Set aside.
  3. In the bowl of an electric mixer, cream the peanut butter, cream cheese, and granulated sugar until light and fluffy, about 4 to 5 minutes. Add the vanilla and mix to combine.
  4. Fold the whipped cream into the peanut butter base.
  5. Pour the filling into the crust and smooth into an even layer.
  6. Refrigerate the pie until the filling is quite firm.
  7. Spread 3/4 cup Nutella on the top of the hardened peanut butter.
Recipe Notes

An alternative would be to use the Nutella as a base for the peanut butter.
Slice while still quite cold or frozen and serve cold.

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Posted in Cake | 0 comments

Chocolate Pave Cake recipe

Chocolate Pave Cake recipe

Here is the recipe for Chocolate Pave Cake.

Chocolate Pave Cake plain David Lebovitz
Chocolate Pave Cake recipe
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Servings
1 9 in
Cook Time
35 minutes
Servings
1 9 in
Cook Time
35 minutes
Chocolate Pave Cake plain David Lebovitz
Chocolate Pave Cake recipe
Print Recipe
Servings
1 9 in
Cook Time
35 minutes
Servings
1 9 in
Cook Time
35 minutes
Ingredients
Servings: 9 in
Instructions
  1. Preheat oven to 350F (175C)
  2. Butter the bottom and sides of a 9 inch square pan and line the bottom with parchment paper. Dust with cocoa powder and tap out the excess.
  3. In a heatproof bowl, combine the butter and both chocolates. Create a double boiler by setting the bowl over a pot of simmering water, stirring occasionally until it's melted. Remove the bowl from the heat. PRO-TIP: You do not need a lot of water for this. Just enough so it creates steam and so it does not all boil away.
  4. In a stand mixer fitted with your whip attachment, whisk together the egg yolks and 1/2 cup of sugar on high speed until it goes pale, increases in volume and it leaves a defined ribbon on the surface when you lift the whisk (about 5 minutes).
  5. Fold in the melted chocolate until fully incorporated.
  6. In a clean and dry bowl, whisk the egg whites and salt on a low speed until the form soft, wet peaks. Gradually beat in the remaining 1/2 cup of sugar and continue whisking at high speed until the whites form stiff peaks.
  7. Scrape the batter into the pan and gently smooth the top.
  8. Bake for about 35 minutes (It will still have a slight wobble on the top). Look for the cake to rise and formed a cracked top.
  9. Let cool for 15 mins.
  10. Invert the Chocolate Pave onto a plate or a cake board and remove the parchment paper. Re-invert onto your serving plate. Dust with icing sugar if you wish.
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Posted in Pie and Tarts | 0 comments

Peanut Butter and Jelly Pie recipe

Peanut Butter and Jelly Pie recipe

Here is the recipe for Peanut Butter and Jelly Pie.

peanut butter and jelly pie sliced Wild Side Confections Troy Swezey
Peanut Butter and Jelly Pie
Print Recipe
Servings
2 pies
Servings
2 pies
peanut butter and jelly pie sliced Wild Side Confections Troy Swezey
Peanut Butter and Jelly Pie
Print Recipe
Servings
2 pies
Servings
2 pies
Ingredients
Servings: pies
Instructions
  1. Place a piece of parchment paper over the frozen pie crust and fill with pie weights. Bake at 425F until the crust is lightly golden brown, about 15 to 17 minutes. Remove the parchment paper and pie weights, and brush the base of the dough with egg wash. Return to the oven and bake until fully baked, about 5 minutes more. Cool completely.
  2. In the bowl of an electric mixer, whip the cream to soft peaks. Add the confectioners’ sugar and whip to medium peaks. Set aside.
  3. In the bowl of an electric mixer, cream the peanut butter, cream cheese, and granulated sugar until light and fluffy, about 4 to 5 minutes. Add the vanilla and mix to combine.
  4. Fold the whipped cream into the peanut butter base.
  5. Pour the filling into the crust and smooth into an even layer.
  6. Refrigerate the pie until the filling is quite firm.
  7. Spread 3/4 cup jelly on the top of the hardened peanut butter.
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