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Key Lime Tart Recipe – Delicious Summer Dessert

This gorgeous key lime tart is made with just a few basic ingredíєnts! It’s best served chilled, and it’s the perfect summertime treat. A fresh fruit tart, like this one, can be made ahead of time and kept refrigerated until ready to serve. It’s better to bake the crust a day or two ahead of time to avoid it becoming soggy.

Key lime tart dessert recipe 3

Yield: 6-8 SERVINGS

Prep time: 1 HR

Cook time: 55 MIN

Total time: 1 HR 55 MIN

Key lime tart dessert recipe plating

INGREDIENTS:

FOR THE CRUST:

½ cup flour

⅓ cup cocoa powder

⅓ cup almond flour

¼ cup sugar

¼ teaspoon salt

1 teaspoon vanilla extract

⅓ cup butter, melted

FOR THE CUSTARD FILLING:

1¾ cups milk

4 egg yolks

2 teaspoon lime zest

2 teaspoon matcha powder

⅓ cup lime juice

Key lime tart dessert

DIRECTIONS:

TO MAKE THE CRUST:

1. Preheat the oven to 250°F. Line a 9-inch tart pan with parchment paper. Set aside.

2. In a large mixing bowl, mix together flour, cocoa powder, almond flour, sugar, salt, vanilla and melted butter. Mix until combine and moistened.

3. Transfer to the baking pan. Use your hand to press the dough evenly into the bottom and up the sides of the tart pans.

4. Bake for 10 minutes. While waiting, let’s make the filling.

Key lime tart

TO MAKE THE FILLING:

1. Into a mixing bowl, add condensed milk, 4 yolks, lime zest, matcha powder and lime juice. Mix well to combine.

2. Pour the filling into the tart shell to fill it. Bake for 45 minutes until set.

3. Add lime slices and mint on top for decoration. Slice and serve. The tart can be store in the refrigerator for up to 3 days.

Source: Key Lime Tart Recipe

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Apple Rose Tart with Maple Custard and Walnut Crust

Your guests will be wowed by this gorgeous Apple Rose Tart with Maple Custard, with a toasty walnut crust and a silky sweet maple custard filling.

Apple rose Tart Recipe 4

Yield: 10 SERVINGS

Prep time: 1 HR

Cook time: 30 MIN

Chill Time: 2 HRS

Total time: 3 HRS 30 MIN

Apple rose Tart Recipe summer

INGREDIENTS:

FOR THE WALNUT CRUST:

560g walnut pieces

2 tablespoons sugar

1 egg wḧïẗe

4 tablespoons melted butter

FOR THE MAPLE CUSTARD:

6 yolks

½ cup maple syrup

½ teaspoon salt

360ml milk

FOR THE APPLE TOPPING:

3 fresh apple (approximately) quartered, cored, and sliced very
thin (keep in lemon water until ready to use)

¼ cup of honey (optional)

Apple rose Tart Recipe dessert

DIRECTIONS:

TO MAKE THE WALNUT CRUST:

1. Preheat the oven to 350°F (180°C). Line a 9-ich tart pan with parchment paper.

2. In a food processor or chopper, pulse the walnuts and sugar until they are finely chopped, and the pieces are about the size of breadcrumbs.

3. Add the remaining ingred̾i̾e ̾nts and pulse to combine

4. Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan.

5. Bake for 15 minutes. Cool completely before fill with maple custard and top with apples.

Apple rose Tart Recipe How to

TO MAKE THE MAPLE CUSTARD:

1. In a saucepan, whisk the egg yolks, maple syrup, salt and milk together. Place over medium heat and cook, stirring constantly, until the mixture becomes very thick.

2. Strain through a fine-mesh sieve into a heat-safe bowl and let cool completely.

3. Pour into the crust and chill for 2 hours

ASSEMBLY:

1. Roll a slice of apple into a tight spiral and stand it up vertically in the custard.

2. Continue to arrange apple slices in a concentric pattern around the first one, building a rose pattern.

3.Repeat until the top of the tart is completely covered with apple roses.

4. Brush honey over the apples, for shine (optional). Enjoy!

Source: Apple Rose Tart with Maple Custard and Walnut Crust

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How To Make Mini Samoas Cheesecakes

Delicious and creamy Mini Samoas Cheesecakes are made with a Samoas cookie! Topped with toasted coconut and drizzled with caramel and chocolate, these are amazing!

mini samoa cheesecake recipe

Yield: 6 SERVINGS

Prep time: 15 MIN

Cook time: 15 MIN

Total time: 30 MIN

mini samoa cheesecake how to

INGREDIENTS:

FOR THE CRUST:

6 Samoas cookies

FOR THE CREAM CHEESE MIXTURE:

115g cream cheese

¼ cup sugar

2 medium eggs

150ml whipping cream

1 teaspoon vanilla extract

FOR DECORATION:

Toasted coconut flakes

Chocolate, melted

Caramel sauce

mini samoa cheesecake dessert

DIRECTIONS:

TO MAKE THE CHEESECAKE:

1. Preheat the oven to 250°F (120°C) and prepare a cupcake pan with cupcake liners.

mini samoa cheesecake delicious

2. In a large bowl, using an electric hand mixer, beat the cream cheese and sugar for 1-2 minutes until smooth, and the eggs and continue to mix for 1-2 minutes. Then add whipping cream and vanilla extract until combined.

3. Put the Samoas cookies in the bottom of the cupcake liners. Pour the cream cheese mixture to the rim of the cupcake liners.

4. Bake for about 30 minutes or until they are set. Let cool completely and store in the refrigerator until serving.

5. Top the cheesecakes with the toasted coconut. Drizzle with melted chocolate and caramel sauce. Enjoy!

Source: Mini Samoas Cheesecake Recipes

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Stunning Mini Strawberry Cherry Tartlets To Make This Summer

Mini Strawberry Cherry Tartlets are an easy way to please brunch guests or friends at a casual summer dinner party. The combination of strawberry and cherry is to d̾i̾e ̾ for! The perfect dessert that everyone will be asking for seconds.

Yield: 6 SERVINGS

Prep time: 30 MIN

Cook time: 15 MIN

Total time: 45 MIN

Strawberry tartlets dessert

INGREDIENTS:

FOR THE CRUST:

¼ cup butter, room temperature

⅓ cup sugar

1 egg

¼ cup peanut butter

1 teaspoon baking powder

1 teaspoon vanilla extract

1 teaspoon salt

1 cup flour

Strawberry cherry tartlet recipe delicious

FOR THE TOPPING:

1 cup whipping cream

½ cup powdered sugar

Strawberry tartlets summer recipe

DIRECTIONS:

TO MAKE THE CRUST:

1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment.

2. Into a large bowl, beat together the butter and sugar until light and fluffy, then add egg and peanut butter and mix until combined. Add baking powder, vanilla extract, salt, flour, fold everything together until just combined.

3. Scoop the dough onto the tartlet cups, press gently to fill all the gaps.

4. Bake for 15 minutes. Let cool to room temperature before adding the custard.

Strawberry cherry tartlets

TO MAKE THE TOPPING:

1. Beat the whipping cream and sugar until soft peaks form.

2. Let cool to room temperature, then transfer to a piping bag. Add a little bit of strawberry jam on top, then decorate with fresh strawberry and cherry on top. The tart can be stored in an airtight container for up to 3 days.

Source: Mini Strawberry Cherry Tartlets

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Amazing Mini Strawberry Tarts with Custard Filling

Mini Strawberry Tarts with Custard Filling are a fast and easy way to please brunch guests or friends at a casual summer dinner party.

Yield:6 SERVINGS

Prep time: 30 MIN

Cook time: 25 MIN

Total time: 55 MIN

Mini Strawberry Tart

INGREDIENTS:

FOR THE PUFF PASTRY:

1 sheet puff pastry

1 egg yolks

FOR THE CUSTARD:

3 egg

¾ cup granulated sugar

¼ cup lemon juice

2 tablespoons flour

12 strawberry, slice into chunks

Strawberry Tart Dessert

DIRECTIONS:

TO MAKE THE PUFF PASTRY:

1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment.

2. With a 1 ½-inch circle cookie cutter, cut circles out of puff pastry dough, Use a smaller circular cookie cutter to remove the center from half of them and arrange them on the prepared baking sheet with ample space between them.

3. Brush the pastry circles with the yolk, then place the pastry ring on top of the whole pastry circles and brush with yolk too.
Bake for 25 minutes. When you take them out of the oven, immediately push down the middle circle lightly with the back of a spoon or fork. It will probably have risen up a bit during baking and it’s important that it’s lower than that beautiful border you’ve created. Let cool to room temperature before adding the custard.

Mini Strawberry Tart recipe

TO MAKE THE CUSTARD:

1. Add egg and sugar into a saucepan, whisk to combine. Pour the lemon juice and stir until combined. Sift the flour into the saucepan, mix until the four is dissolved and bring the mixture to medium high heat. Whisk constantly until the mixture is thickened.

2. Let cool to room temperature, then transfer to a piping bag.

Mini Strawberry Tart Dessert Recipe

ASSEMBLY:

1. To äṩṩemble the tarts, pipe the custard onto the puff pastry. Add your strawberry chunks and mint leaves.

2. The tart can be stored in an airtight container for up to 3 days. When served, put it in the oven for 10 minutes to make the puff pastry crunchy.

Source: Mini Strawberry Tarts with Custard Filling
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Amazing Cinnamon Sugar Donut Muffins Recipe

Donut muffins are incredibly delicious homemade muffins that are incredibly simple to make! These buttery sweets have the flavor of an old-fashioned cinnamon-sugar donut!

Yield:10 SERVINGS

Prep time: 10 MIN

Cook time: 20 MIN

Total time: 30 MIN

Cinnamon sugar donut muffins stack

INGREDIENTS:

FOR THE DONUTS:

1 fresh egg, room temperature

½ cup granulated sugar

⅓ cup melted butter, cooled

½ cup milk

1 teaspoon vanilla extract

1 ½ cup flour

½ teaspoon salt

¼ teaspoon nutmeg

1 ½ teaspoon baking powder

½ teaspoon ground cinnamon

Cinnamon sugar donut

FOR THE TOPPING:

⅓ cup granulated sugar

2 teaspoons ground cinnamon

5 tablespoons butter, melted

 sugar donut muffins cinnamon

DIRECTIONS:

TO MAKE THE DONUTS:

1. Preheat oven to 350 degrees. Grease muffin cups or line with paper liners. Set aside.

2. Into a bowl, whisk the egg, sugar and melted butter until combined. Add the milk and vanilla and give another mix. Add the flour, salt, nutmeg baking powder and ground cinnamon and stir just until moistened, do not overmix.

3. Spoon batter into muffin cups about ½ – ¾ of the way full. Bake in preheated oven for 20-25 minutes. Allow muffins to cool for 5 minutes before removing them from the pan.

4. Mix the sugar and cinnamon topping in a small bowl.

5. Melt the butter, dunk the donut into the butter bowl then roll in the cinnamon sugar. Enjoy!

Cinnamon sugar donut muffins 4

Source: Cinnamon Sugar Donut Muffins

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Honey Glazed Fruit Tarts with Custard Filling

These Honey Glazed Fruit Tarts with Custard Filling are absolutely stunning, and they’re a quick and easy way to impress brunch guests or friends at a casual summer dinner party. Also, feel free to personalize the honey-glazed fruit to your liking!

Yield:6 SERVINGS

Prep time: 30 MIN

Cook time: 25 MIN

Total time: 55 MIN

Honey Glazed Fruit Tarts

INGREDIENTS:

FOR THE PUFF PASTRY:

1 sheet puff pastry

30g butter

FOR THE CUSTARD:

3 egg yolks

45g granulated sugar

1 teaspoon vanilla extract

245g milk

15g cornstarch

Fruit of your choice

Honey Glazed Fruit Tarts Recipe with Custard Filling

DIRECTIONS:

TO MAKE THE PUFF PASTRY:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.

2. Using a pizza cutter (or a pastry cutter if you’re lucky enough to have
one), cut the sheet of puff pastry into 4 squares equal in size and shape and arrange them on the prepared baking sheet with ample space between them.

3. Use the pizza cutter again to slice a smaller square inside the larger one, creating a 1.5cm border around the edge of each piece of the puff pastry dough. Be careful not to slice all the way through the dough – just about halfway through the thickness of the dough.

4. Use a fork to dock the inner square of puff pastry dough (poke holes in it). This will prevent the inner square from rising up as much as the outer border will when it’s baking and it will create the perfect shape for the fillings. Brush the borders of the puff pastry dough very lightly with butter.

5. Bake for 15 minutes. When you take them out of the oven, immediately push down the middle square lightly with the back of a spoon or fork. It will probably have risen up a bit during baking and it’s important that it’s lower than that beautiful border you’ve created. Let cool to room temperature before adding the custard.

Glazed Fruit Tarts Recipe with Custard

TO MAKE THE CUSTARD:

1. Add egg yolks, sugar and vanilla extract into a saucepan, whisk to combine. Pour the milk in, turn on medium heat and stir slowly until combined. Mix the cornstarch with 2 teaspoons of water and quickly pour it into the saucepan. Whisk until the mixture is thickened.

2. Let cool to room temperature, then transfer to a piping bag.

 Fruit Tarts Recipe with Custard Filling

ASSEMBLY:

1. To äṩṩemble the tarts, just divide the custard evenly between the 4 puff pastry tart shells you’ve made and spread it smoothly into the base. Add your sliced fruit on top in whatever formation you wish.

2. Whisk the liquid honey with a few drops of water, just to thin it out a tiny bit. Brush it over the fruit with a pastry brush to create a sweet, shiny glaze!

Source: Honey Glazed Fruit Tarts with Custard Filling
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Delicious Peach And Strawberry Tart Recipe – Summer Dessert

This gorgeous Peach and Strawberry Tart is made with just a few basic ingre∂ιєnts! It’s best eaten chilled, and it’s the ideal dessert for a hot summer evening. A fresh fruit tart, such as this one, can be made the night before and stored in the refrigerator until ready to serve. It’s best if you bake the crust a day or two ahead of time to prevent it from getting soggy.

Yield: 10 SERVINGS

Prep time: 1 HR

Cook time: 20 MIN

Total time: 1 HRS 10 MIN

peach tart

INGREDIENTS:

FOR THE CRUST:

1 cup crushed cookies

6 tablespoons melted butter

FOR THE CUSTARD FILLING:

2 cups milk

⅔ cup cornstarch

3 egg yolks

¾ cup sugar

FOR THE JELLY:

1 cup water

3 tablespoons sugar

3 teaspoons gelatin

Canned peach

Fresh strawberries

 peach tart 4

DIRECTIONS:

TO MAKE THE CRUST:

Line a 9-inch tart pan with parchment paper. Set aside.

In a large mixing bowl, mix together the crushed cookies and butter until moistened.

Using a spoon, press the dough evenly into the bottom and up the sides of the tart pans. Put in the fridge to let it set. While waiting, let’s make the filling..

Strawberry peach final recipe

TO MAKE THE CUSTARD FILLING:

Into a saucepan, add milk, cornstarch, 3 yolks and vanilla, bring to a simmer. Once it is completely dissolved, add the sugar, stir well and bring to a boil again until it forms into custard consistency. Then remove from the heat and let it cool down for 2 minutes.

Pour the filling into the tart shell to fill ⅔ of it. Chill in the fridge for 20 minutes while making the jelly filling.

Strawberry peach tart 1

TO MAKE THE JELLY:

Into a saucepan, add water, sugar and gelatin and bring to a boil, remove from heat, let cool for 3 minutes before pouring into the tart.

Cut and arrange the canned peach into a rose shape. Put strawberries in the middle with some mint leaves (if you have any). Slice and serve.

Source: Peach And Strawberry Tart
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