cooking at home Dessert: Tarte au sucre d’yport (Apple & almond tart)
nice simple desserts recipe
I would like to pass on my culinary experience and knowledge to others through this blog, as I have passed down previously to my children and family. One of my fondest memories is cooking with my children and I hope you have fun in the kitchen making desserts with yours. Also do you remember licking the cake mixture off the spoons and the bowl, it was the best bit... I hope you have lots of fun in the process. Thanks for reading!
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Tuesday, 21 December 2010
Tarte au sucre d’yport (Apple & almond tart)
| 750g | Russet apples (peeled, cored & chopped) |
| 50 ml | Calvados |
| 75g | Castor sugar |
| 4 | Egg yolks |
| 315 ml | Crème fraiche |
| 1 | Sweet tart case (baked blind) |
| 3 tbsp | Flaked almonds |
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Method
1. Preheat the oven to 180ºC.
2. Soak the apple in the calvados for 1 hour.
3. Drain the apples (reserving the calvados), sauté in a little butter until slightly soft & then place in the tart case.
4. Bake in the oven for 15 mins then increase the heat back too 220ºC.
5. Beat together the egg yolks, crème fraiche, remaining sugar & the calvados.
6. Pour the mixture over the apples & scatter the almonds over the top.
7. Bake for a further 30-40 mins or until lightly set.
8. Serve with crème fraiche & cider.
Custard Tart
| 250ml | milk |
| 250ml | double cream |
| 1 | vanilla pod |
| 6 | Eggs |
| 250g | sugar |
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Method
1. Infuse the milk & cream with the vanilla pod by bringing to the boil.
2. Whisk the eggs & sugar together until emulsified.
3. Pour the hot milk & cream over the eggs while whisking continuously.
4. Fill a pre-baked sweet pastry case with the mixture & cook at 140ºC for approx35-40 min
Treacle tart
| 600g | Golden syrup |
| 120g | Ground almonds |
| 170g | Fresh white bread crumbs |
| 2 | Eggs |
| 300 ml | Double cream |
| 1 | Tart case (blind baked) |
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Method
1. Place all the ingredients in a robocoupe & blend until amalgamated.
2. Put in the fridge to rest overnight.
3. Pour into the cooked tart case & cook in a pre-heated oven at about 180°C for approximately 45 mins.
Banoffi pie
| 1 | Sweet tart case (blind baked) |
| 1½ tins | Condensed milk (boiled in their tins four 5 hrs) |
| 800g | Bananas (firm) |
| 375 ml | Double cream |
| ½ tsp | instant coffee (powdered) |
| 1 tbsp | Castor sugar |
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| To garnish | A little fresh ground coffee |
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Method
1. Whip the cream, sugar & instant coffee until stiff peaks.
2. Spread the condensed milk toffee over the based of the tart.
3. Peel & slice the bananas lengthways & place over the toffee.
4. Pipe over the cream & dust with the fresh ground coffee.
Chocolate croquant biscuit
| 100g | Caster sugar |
| 30g | Glucose |
| 10g | Cocoa powder |
| 12g | Milk |
| 20g | Almond strips(lightly toasted) |
| 20g | Cocoa nibs |
| 25g | Unsalted butter |
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Method
1. Melt the butter
2. Combine the sugar, glucose, cocoa powder and milk, mix until smooth
3. Add the almond strips and cocoa nibs
4. Add the butter, mix until fully incorporated
5. Bake at 180°C for 4 mins
Raspberry tart
| 375g | Double cream |
| 1 | Vanilla pod |
| 3 | Leaf gelatine |
| 375g | Fromage blanc |
| 75g | Castor sugar |
| 600g | Raspberries |
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Method
1. Bring 105g of the double cream to the boil, remove from the heat, split the vanilla pod & add the seeds & pod to the cream, allow to infuse for 10 mins
2. Soften the gelatine in cold water & whisk into the warm cream, then add the fromage blanc & 75g of the sugar
3. whip the remaining cream & gently fold into the fromage blanc mixture
4. Add to the mix to the cooled pastry case filling 1 third of the case, place in the fridge for 1 hour and fill with raspberries working towards the centre placing them upright next to each other
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