#milk tart recipe

[thetockablog]

Spiced Milk Tart

Spiced Milk Tart Ingredients Base:200g Tennis biscuits1 tsp Osmans Taj Mahal cinnamon powder150 g butter, melted  Filling:1 litre full cream milk3 large eggs, at room temperature1 cup granulated sugar1/2 tsp Osmans Taj Mahal ginger powder1 tsp Osmans Taj Mahal cinnamon powder2 Osmans Taj Mahal cloves, ground2 ½ tbsp flour2 ½ tbsp cornflourPinch of salt1 tbsp butter1 tsp vanilla extractOsmans…

[yvesdecamps]

Recipe for South African Melktert Milk Tart This milk tart recipe is an easy traditional South African sweet tart made rich with milk and eggs topped with cinnamon sugar and baked until creamy.

[plotography]

Recipe for Milk Tart The pie tin is lined with the sugary crust dough, which is then baked. After being chilled, the sweet, milky custard filling is then added to the baked crust and sprinkled with cinnamon. makes two beautiful pies. 1 tablespoon butter, 4 cups milk, 2 teaspoons baking powder, 1 egg, 1/2 teaspoon ground cinnamon, 2.5 tablespoons cornstarch, 2.5 tablespoons all-purpose flour, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1/2 cup white sugar, 2 eggs beaten, 1 cup white sugar, 1/2 cup butter softened, 1 pinch salt

[quotationmachine]

Recipe for Milk Tart The pie tin is lined with the sugary crust dough, which is then baked. After being chilled, the sweet, milky custard filling is then added to the baked crust and sprinkled with cinnamon. makes two beautiful pies.

[foodshowxyz]

Coconut Lavender Tartlets Recipe

Ingredients:

For the Tart Shells:

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

1-2 tablespoons ice water

For the Coconut Custard:

1 cup coconut milk

1/4 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1/2 teaspoon lavender extract (or a few fresh lavender buds, finely crushed)

For the Whipped Coconut Cream:

1 can (14 ounces) coconut cream, chilled overnight

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

For Garnish:

Toasted coconut flakes

Lavender buds

Powdered sugar for dusting

Instructions:

Make the Tart Shells:

In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.

Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add ice water 1 tablespoon at a time, pulsing until the dough starts to come together.

Press the dough into tartlet molds and prick the bottom with a fork.

Chill for 30 minutes, then bake at 350°F (175°C) for 20 minutes or until golden. Let cool completely.

Prepare the Coconut Custard:

Whisk together sugar and cornstarch in a saucepan.

Gradually whisk in coconut milk, ensuring no lumps form.

Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.

Remove from heat and stir in vanilla and lavender extracts. Allow to cool slightly before pouring into the cooled tart shells. Chill until set.

Make the Whipped Coconut Cream:

Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind.

Whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Tartlets:

Once the custard is set, spoon or pipe the whipped coconut cream onto each tartlet.

Garnish with toasted coconut flakes, lavender buds, and a dusting of powdered sugar.

Serve:

Allow the tartlets to sit at room temperature for a few minutes before serving for the best flavor and texture.

[askwhatsforlunch]

Pepper and Capon Quiche

Today begins the VE Long Weekend, thus making it a Very Long Weekend this year, and Mum, Jules and I are taking a holiday in the Loire Valley. We --Mum and Jules, that is-- are driving there and shall stop on the road, hopefully finding a scenic spot to lunch. This Pepper and Capon Quiche makes an excellent and tasty picnic! Happy Wednesday!

Ingredients (serves 4)

4 to 5 small red and yellow Bell Peppers  

1 1/2 tablespoon olive oil

1/2 teaspoon Piment d'Espelette or Cayenne Pepper

375 grams/13 ounces Pepper and Chilli Pastry

4 large eggs

¾ cup double cream

¼ cup semi-skimmed milk

¼ teaspoon salt

½ teaspoon freshly cracked black pepper

leftover Roast Capon (a wing or half a breast; roast chicken or turkey works well, too)

Thoroughly rinse Bell Peppers under cold water.

Heat olive oil in a nonstick skillet over medium-high heat. Cut Bell Peppers into thin slices, and add them to the skillet. Cook, shaking the pan often, about 5 minutes, until Bell Peppers start browning. Sprinkle with Piment d'Espelette, tossing well to coat. Cook, 1 minute more. Remove from heat, and let cool completely.

Preheat oven to 200°C/395°F.

Roll Pepper and Chilli Pastry out thinly onto a lightly floured surface. Fit into a buttered 26cm/10.25″ tart pan, letting the pastry overhang on the edges. Prick the base with a fork. Place a sheet of baking paper onto the Pepper and Chilli Pastry and fill with dried beans or rice. Blind bake the Pepper and Chilli Pastry crust  at 200°C/395°F, 10 minutes. Carefully remove the beans and baking paper, and bake another 5 minutes, at the same temperature. Remove from the oven. Let cool slightly before trimming the edges.

In a medium bowl, whisk eggs together with double cream. Whisk in milk, salt and black pepper.

Arrange cooled Bell Peppers onto the tart crust. Cut Roast Capon into chunks, and scatter them liberally on top. Pour egg and cream mixture evenly all over.

Place in the warm oven, and bake, at 200°C/395°F, 25 to 30 minutes, until cooked through and crust is beautifully golden brown.

Serve Pepper and Capon Quiche warm or cold, with dressed lettuce.

[threemarys1927]

vegan melktert (milk tart)

[chefkevinashton]

Baked Chocolate Tart

Baked Chocolate Tart ©Kevin Ashton2024 I promised my students that I would create something made of chocolate since the lesson today happened to fall on Valentine’s Day 14th February. I wanted to create an intense chocolate flavour but not make the finished dessert too heavy as many chocolate tart recipe can be if they are made from a chocolate ganache. My baked chocolate tart is easy to make and…

[sflw-recipes]

Was my mums favourite treat pudding, it’s just as sweet as she was ♥️

[tomsflavorfusion]

Christmas donut tart recipe

Christmas donut tart recipe THE Christmas sweets there are so many, but if you are not a fan of traditional ones and are looking for a modern dessert to prepare, you will love this recipe! The Christmas donut tart is a truly original and delicious idea, which will bring joy and joy to your table! The base is made with a classic vanilla-flavoured shortcrust pastry, but with a very simple trick…

[thenorthernwindsblog]

TNW

[cdiaz1986]

Chocolate-Cherry-Chip Vegan Nice Cream Dried cherries add a bit of tartness and vegan chocolate chips double the chocolate fun in this dairy-free 'nice cream' recipe.

[ollimio]

Lemon Cranberry Muffins These lemon-cranberry muffins are mouthwateringly sweet and tart. These soft, fluffy treats have texture thanks to toasted slivered almonds.

[angstravaganza]

Recipe for Classic Chocolate Tart This easy ganache-topped classic chocolate tart is rich and buttery--and best served in small slices with a glass of milk or a cup of coffee. 2 cups semisweet chocolate chips, 1/4 teaspoon salt, 1 tablespoon white sugar, 1 cup heavy whipping cream, 1.25 cups all-purpose flour, 2 teaspoons water, 1/2 cup cold butter

[ego-technique]

Old Fashioned Rhubarb Bread Pudding - Bread Pudding When you have enough frozen bread slices, make a sweet and sour fresh rhubarb bread pudding. To honor spring, serve warm with whipped cream.

[askwhatsforlunch]

Pastéis de Nata (Portuguese Custard Tarts)

I've always wanted to eat a Pastel de Nata, and I always thought I would when visiting Portugal. But I haven't been there yet, and I reckon Os Lobos (The Wolves) winning their first ever World Cup game Sunday night is cause for celebration (especially as there was only a point in it; and Fiji also qualified for the quarter-finals!) It was a beaut game, I thought the Portuguese couldn't hold that level of intensity for 80 minutes and they did! They even scored that winning try when the Fijians were finally flying again and had taken back momentum. Talk about going out with a bang! It deserved some effort on my part, so I made puff pastry and baked these beautifully flaky, delightfully fragrant and creamy Pastéis de Nata! And do they go down a treat, indeed! Happy Tuesday!

Ingredients (makes 8):

a small lemon

a cinnamon stick

1/3 cup caster sugar

2/3 cups water

300 grams/10.5 ounces Rough Puff Pastry 

a little ice cold water

2 level tablespoons plain flour

1 cup semi-skimmed milk

1 teaspoon Homemade Vanilla Extract

2 large egg yolks

Cut three wide, thin strips of lemon zest, and add to a small saucepan, along with cinnamon stick and sugar. Stir in water, and bring to the boil over medium-high heat. Once the sugar is completely dissolved, boil rapidly for about 3 or 4 minutes, until syrup just thickens. Remove from the heat, and allow to cool and infuse. Set aside.

On a lightly floured surface, roll Rough Puff Pastry into a large rectangle, but thick enough.

Brush Puff Pastry rectangle lightly with ice water, and roll tightly, horizontally, to form a sort of "sausage". Wrap in cling film, and chill in the refrigerator.

Spoon flour in a medium saucepan. Gradually whisk in a little of the milk to combine well. Then, whisk in the rest of the milk.

Heat over a medium flame, whisking constantly until mixture thickens, like a smooth Béchamel sauce. Remove from the heat, and stir in Vanilla Extract.

Strain in cooled lemon and cinnamon syrup, gradually whisking it in until well-blended. Set aside, to cool.

Preheat oven to 240°C/465°F.

Generously butter 8 cups of a muffin tin. Set aside.

Remove Rough Puff Pastry "sausage" from the refrigerator, and cut into 2,5cm/1" chunks. Working with one round Pastry chunk at a time, flatten with your thumbs into a muffin cup, easing onto the edges of the cup with your fingers to form a cup. Repeat with remaining Pastry chunks. Return to the refrigerator, 10 minutes.

Once the lemon and cinnamon cream has cooled, whisk in the egg yolks, one at a time until well-blended.

Retrieve muffin tin from the refrigerator, and fill each Pastry case with about two heaped tablespoons of the lemon and cinnamon custard (about three-quarters, as they will puff up when cooking).

Place muffin tin in the middle of the hot oven, and bake, at 240°C/465°F, 15 minutes, until puffed up and golden brown. Remove from the oven, and allow to cool, 10 minutes, before lifting the pastéis out of the tin.

Serve Pastéis de Nata warm, plain, or sprinkled with cinnamon like they do in Lisbon!

Portugal defeats Fiji (24-23), their first ever World Cup victory, Sunday 8th October, 2023, Toulouse, France