All Entries Tagged With: "Tart"
Tapioca Pearl Tart
Heidi made a Tapioca Pearl (Sago) Tart for dessert. The Tapioca Pearl Tart is best eaten cold as the tapioca will be more chewy when chilled.
The translucent tapioca looks like little pearls, very delicate and soft but it has a chewy texture unlike it’s look.
The salted egg yolk and sweet yellow mung bean paste filing complements one another well.
Ingredients
Sago Layer:
- 400g tapioca pearl (soak in 6 cups of cold water for 6 hours, drain)
- 50g coconut cream powder
- 1 cup sugar
- 1 tablespoon wheat starch
- 1 tablespoon tapioca starch
- 1 tablespoon vegetable oil
Filings:
- 1 cup yellow mung beans
- 2 oz butter
- 4 tablespoons sugar
- 4 salted egg yolk (cut into quarters)
Click on Read More for the instructions.
Simple Stone Fruit Tart
I found this simple recipe from a newspaper and it’s a perfect dessert to enjoy the sweet taste of summer. You may use any stone fruit for this recipe like plums, cherries, apricots, nectarines, peaches, etc. All these stone fruits are high in fiber and rich in vitamins A and C and low in calories.
The Simple Fruit Tart is best served warm with ice-cream as a topping. The pastry is flaky and the taste is a mix of sourness (depending on the fruit) and sweetness. I think you will like this.
Ingredients
- 1/2 package frozen puff pastry, thawed
- 2 cups pitted and sliced stone fruit (you may mix the fruit)
- 1/4 cup sugar
- 2 teaspoons cinnamon powder, or to taste
- 2 tablespoons unsalted butter, melted
- turbinado sugar, such as sugar in the raw (optional)
Click on the link below for the instructions.
Kuejadas (Portuguese Tart)
While I was browsing through my recipe collections this week, I found this Portuguese Tart recipe. I don’t remember if I have ever made it before. I love to collect recipes and most of the recipes just lay in my collection and never being used at all. Do you have the same feeling?
I’m wanted something sweet and I remember the ingredients of the Portuguese Tart do spell ‘SWEET’ in it. So, I decided to give it a try.
The Portuguese Tart is caramelized on the outside and has a custard like texture inside. It satisfies any sweet tooth and I’ll bet you just can’t eat one only.
Ingredients
- 1 cup sugar
- 3 1/2 tablespoons margarine, melted
- 2 eggs
- 1 cup flour
- 1 can 14oz condensed milk
- 2 cups milk
Raisin Butter Tart
In this week’s cooking club meeting, Jean, who is the leader of the Gilmore Church Park group, shared with us three recipes. The recipes are Raisin Butter Tart, Swiss Steak and Butter Tart Muffin.
Here is the first recipe, Raisin Butter Tart. The tart has a very flaky pastry shell and the filing is sinfully rich.
Ingredients for making the Rich Pie Pastry
- 1 lb shortening
- 1 egg
- 1 tablespoon vinegar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 cups all-purpose flour
The above ingredients make 45 to 48 tarts.
Instructions for making the Rich Pie Pastry
 First of all, put the dry ingredients i.e. flour, salt and baking powder in a big bowl. Mix the dry ingredients well with a whisk.Next, beat the egg in a measuring cup. Add vinegar and fill the measuring cup to the 3/4 cup mark with water. Add to the flour mixture and mix well. |
 Finally, add in the shortening and mix with your hands until the dough comes together. |
 The dough has to be chilled in the refrigerator for at least 20 minutes.This dough can also be frozen for later use.This recipe can be used to make pie, egg custard, chicken pot pie, etc. |
Ingredients for making the Raisin Butter Tart
- 1 cup raisins
- 2 eggs
- 1 teaspoon vanilla
- 1 cup brown sugar
- 1/4 cup melted butter
- maple syrup
- chopped pecans (optional)
The above ingredients make 16 to 20 tarts.
Instructions for making the Raisin Butter Tart
 In a mixing bowl, mix together all the ingredients, i.e raisins, eggs, vanilla, brown sugar and melted butter. Set aside. |
 Roll out the pastry dough on a floured surface to 1/8″ thickness. |
 Cut out the pastry using a 3″ diameter cutting ring. Excess dough can be gathered together and roll out again. |
 Line the muffin tins with the cut out pastry dough. The pastry dough should be evenly and gently pressed against the wall of the muffin tins. |
 Fill the pastry dough with the raisin butter tart fillings to about 3/4 to the top of the muffin tins. Do not overfill as it will puff up during the baking process. |
 Bake the raisin butter tarts in a preheated oven at 350F for 20-25 minutes. The tart is ready when the edges of the tart starts to brown. |
 Drizzle a teaspoon of maple syrup on each tart while it’s still warm to add richness to it.Leave the tart in the muffin tins for 5 minutes and remove to cool on a rack. |
You may add other ingredients in the filing like chopped pecans or coconut flakes. I really enjoy this tart and I highly recommend those who have a sweet tooth to try to make it at home. Jean, thanks a million for the recipe.
Sinfully delicious Raisin Butter Tart.
Egg Custard Tarts
Better an egg this year than a chicken next year.
~ Ethiopian Proverb
I made a small batch of Egg Custard Tarts. The boys love the tarts and can eat three at a go. This is a sure-fire way to get them snacking frequently. It takes about 35 minutes to make a small batch of eight tarts.
If you like this recipe, you should also check out the recipe on Kuejadas (Portuguese Tart).
Ingredients:
Here are the ingredients to make 8 tarts:
- 1 egg, beaten
- 1 tablespoon + 2 teaspoon superfine (castor) sugar
- 1/2 cup milk
- 8 tart shell
Instructions:
 Crack the egg into the milk. |
 Add the sugar into the mix. |
 Beat the mixture until it is smooth. |
 Pour the mixture into the tarts, leaving 1/4″ at the top. |
 I use a toaster oven to make the tarts. For some reason I have never been consistent using the conventional ovens. Anyway, pre-heat the oven to 425 F. Bake the egg custard tarts for approximately 10 minutes and the reduce the heat to 400 F. Bake for another 10-15 minutes until the custard has set. |
 You will know it is done when the knife placed in the middle comes out clean. |
