French Fruit Tart
1 ½ cups Whole Milk
½ cup Heavy Cream
½ cup Sugar
3 tbsp Cornstarch
5 Egg Yolks
4 tbsp Cold Butter, cut into chunks
1 ½ tsp Vanilla Bean Paste
1 Egg Yolk
1 tsp Heavy Cream
½ tsp Vanilla
1 ¼ cups All-Purpose Flour
⅔ cup Powdered Sugar
¼ tsp Salt
8 tbsp Cold, Unsalted Butter, cut into chunks
3 Kiwis, peeled, halved lengthwise, and sliced 3/8 inch thick
10-12 Strawberries, hulled and sliced in half
½ cup Mandarin Oranges, drained
½ cup Blueberries
¼ cup Raspberries
½ cup Apple Jelly or Apricot Preserves , warmed
1. Combine the milk, cream and half of the sugar n a medium sauce pan over medium-high heat, stirring occasionally until the liquid comes to a simmer.
2. As the liquid heats, whisk together the remaining sugar, salt, cornstarch and egg yolks in a medium bowl until light and creamy.
3. Once the milk mixture is hot, slowly whisk about 1 cup of the liquid into the egg mixture to temper the yolks. Pour the tempered egg mixture back into the saucepan with the hot milk mixture and reduce the heat to medium, continuing to cook while whisking constantly, until thickened and a few bubbles burst on the surface, about 30 seconds.
4. Remove the pastry cream from the heat and whisk in the butter and vanilla, then transfer to a bowl and cover with a sheet of plastic wrap placed directly onto the surface of the pastry cream so a skin doesn’t form. Refrigerate until chilled and firm, about 3 hours.
1. Whisk together the egg yolk, cream and vanilla in a small bowl.
2. Combine the flour, powdered sugar and salt in a food processor and briefly process to combine. Add the cold butter pieces to the flour mixture and pulse to cut into the flour until the mixture resembles course meal, about 15 pulses.
3. While the food processor is running, add the liquid through the feed tube and continue to process just until the dough comes together around the blade.
4. Turn out the tart dough onto a sheet of plastic wrap and flatten into a 6 inch disk, then wrap it tightly and refrigerate for 1 hour. Let sit out on the counter for 10 minutes to soften slightly before rolling out.
5. Roll out the pastry crust on a lightly floured surface until it is slightly larger than your tart pan. Carefully transfer the dough to the pan by rolling it onto the rolling pin, the gently easing the dough into the pan, pressing into the corners and fluted sides of the pan.
6. Run the rolling pin over the top of the pan so that the excess dough gets cut off on the edge of the pin, making a clean edge. Patch any edges that are too thin with excess dough, trimming away the edge again as necessary. Freeze the tart shell for 30 minutes.
7. When ready to bake the tart shell, heat oven to 375 degrees F. Press a double layer of foil into the frozen tart shell, covering the edges of the pan and filling the tart shell with pie weights. Bake for 30 minutes, rotating halfway through, then carefully remove the pie weights and foil and bake another 5-10 minutes, until the tart shell is fully baked and golden. Cool completely before filling.
1. when the tart shell is completely cooled, spread the pastry cream over the bottom of the shell. Arrange the fruit in a decorative fashion over the cream, overlapping the sliced kiwi or mandarin oranges and mounding raspberries or blueberries in the center of the tart.
2. Melt the jelly or preserves in a small saucepan or the microwave, stirring until smooth. Use a pastry brush to gently dab the melted jelly over the fruit. You may not use all of the jelly. Slice and serve.
Best-Ever Flan Recipe
1 ¾ cups Heavy Cream
1 cup Whole Milk
1 tsp Pure Vanilla Extract
1 ½ cups Granulated Sugar, Divided
3 Large Eggs
3 Large Egg Yolks
Preheat oven to 350 degrees. In a large bowl or measuring cup, whisk to combine cream, milk, vanilla and salt.
In a medium saucepan over medium-high heat, combine 1 cup sugar with 1/3 cup water. Cook, gently swirling the pot but not stirring, until mixture turns a deep golden color, 8 to 9 minutes. (Tip: use a pastry brush dipped in water to clean the inner sides of the pan and avoid burning while making your caramel.) Working quickly, divide caramel into seven 6-ounce ramekins. Gently lift and tilt ramekins to coat the inside with caramel. Place ramekins in a large baking dish.
Whisk eggs, egg yolks and remaining 1/2 cup sugar together in a large bowl. Gently mix in cream mixture until just combined. Divide mixture evenly between ramekins, about 1/2 cup each.
Pour enough hot water into baking dish to come halfway up the sides of the ramekins. Bake until just set and flan slightly jiggles, 45 to 50 minutes . Transfer ramekins to a cooling rack and let cool completely, about 2 hours. Cover with plastic wrap and chill in the refrigerator until ready to serve.
When ready to serve, use a small knife or offset spatula to carefully loosen the edges of the flan. If refrigerated, warm in microwave in 10 second increments for 30 seconds. Turn flan over onto a plate, shake gently to release flan and remove ramekin.
No-Bake Mint Chocolate Lasagna Recipe
1 15.25 Ounce Package Chocolate Vanilla Cream Cookies (or mint Oreos)
¼ cup Butter (1/2 stick)
8 oz Package Cream Cheese
¼ cup Granulated Sugar
2 tbsp Heavy Cream
8 oz Container Cool Whip
3.90 oz Package Instant Chocolate Pudding
2 cups Cold Milk
1 tsp Mint Extract
2 – 3 Drops Green Food Coloring
Prepare chocolate pudding according to directions on the box, using the 2 cups of cold milk. Set aside in the fridge until ready to use.
Put Oreos in a food processor and pulse into fine crumbs.
In a medium sized bowl combine melted butter and Oreo crumbs and mix well.
Grease the bottom of a 8×8 baking dish.
Press the Oreo crumbs into the bottom of the baking dish and place in the fridge to chill for 5 minutes.
In a separate medium sized bowl mix cream cheese, sugar and cream until light and fluffy.
Stir in 1 cup of cool whip, 1/2 tsp. mint extract and 2-3 drops of food coloring.
Spread this mixture over the crust.
Spread pudding over the cream cheese layer.
Mix remaining cool whip, 1/2 tsp mint extract and 2-3 drops food coloring together.
Spread over the pudding layer.
Top with mini chocolate chips.
Refrigerate for 30 minutes before serving.
Tres Leches Cake
1 ½ cups All-purpose flour
1 ½ tsp Baking Powder
½ tsp Kosher salt
5 Large eggs, separated
1 ¼ cups Granulated sugar, divided
1 tsp Pure vanilla extract
½ cup Milk
¼ cup Melted butter, cooled
For the Filling
1 14 oz. Can sweetened condensed milk
1 12 oz. Can evaporated milk
½ cup Whole milk
1 tsp Pure vanilla extract
For the Whipped Cream
2 cups Heavy Cream
½ cup Sugar
¼ cup Cinnamon-sugar
Sliced strawberries for serving
1) Cake: preheat oven to 350 degrees. Grease a 9×13 baking pan with cooking spray. In a large bowl whisk together flour, baking powder and salt.
2) In another bowl using a hand mixer, beat together egg yolks and 1 cup of sugar until stiff ribbons trail behind beater, then beat in vanilla and set aside.
3) In a third large bowl using a hand mixer, beat egg whites until soft peaks form and gradually add in remaining 1/4 cup sugar and continue beating until stiff peaks form.
4) Add yolk mixture to dry ingredients and beat together. Add in milk and melted butter and beat until combined. Gently fold in egg whites until just combined. Pour batter into prepared pan and bake until a toothpick inserted into middle of cake comes out clean, 30 minutes. Let cool.
5) Meanwhile make filling: In a medium bowl whisk together sweetened condensed milk, evaporated milk, milk and vanilla. Using a fork, poke holes all over cake, then pour milk mixture evenly over cake. Cover and place in refrigerator until all of the mixture is absorbed, at least 1 hour.
6) When ready to serve make whipped cream: In a large bowl using a hand mixer, beat together heavy cream and sugar until stiff peaks form. Frost cake with whipped cream and sprinkle with cinnamon-sugar. Serve with strawberries or other fresh fruit.
Shortbread Lemon Tart
3 large eggs
1 ¼ cups sugar
¼ cup lemon juice
1 tbsp grated orange zest
¼ cup melted butter
1 cup all-purpose flour
⅓ cup confectioners sugar
½ cup ground almonds
1 tsp grated lemon zest
1 tsp grated orange zest
½ cup butter, cubed
additional confectioners sugar
fresh raspberries, optional
1. Let eggs stand at room temperature for 30 minutes.
2. Preheat oven to 350 degrees. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside.
3. For crust, pulse first six ingredients in a food processor until mixture forms a ball. Press pastry onto the bottom and up the sides of an ungreased 9 inch fluted tart pan with removable bottom.
4. Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving sprinkle with confectioners sugar and, if desired, fresh raspberries.