PASTRY CREAM FOR FRUIT TARTS
This pastry cream is the perfect addition to fruit tarts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 3/4 cups
Number Of Ingredients 7
Steps:
- Place milk, vanilla bean, and 1/4 cup sugar in a medium saucepan over high heat; cook until almost boiling.
- In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened. Sprinkle in cornstarch and flour and continue beating until well combined.
- Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes.
- Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; refrigerate until completely cooled.
CREAM FILLING
An awesome filling from a TOH recipe for "Cream Cake Dessert" by Peggy Stott. The cake wasn't anything special, but the cream is incredible! She suggests filling a yellow cake with it for a potluck, instead of icing it. Cooking time includes cooling.
Provided by Random Rachel
Categories Dessert
Time 28m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour and milk. Bring to a boil and stir until thickened. Cool completely.
- Cream everything else with an electric mixer. Beat in the cooled milk until the sugar is dissolved.
- Use as you desire. It tastes alot like a hostess cake filling, and would go great in chocolate cupcakes.
Nutrition Facts : Calories 140.2, Fat 10.2, SaturatedFat 4.5, Cholesterol 13.9, Sodium 104.8, Carbohydrate 12.1, Fiber 0.1, Sugar 10, Protein 0.7
GRAPEFRUIT MERINGUE PIE
There's a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert. -Barbara Soliday, Winter Haven, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pie crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in a large saucepan, combine the sugar and cornstarch. Stir in grapefruit juice and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir 1/2 cup of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and extract. Pour hot filling into crust. , In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° until the meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 433 calories, Fat 16g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 204mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.
GRAPEFRUIT TART
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Pour the graham cracker crumbs into a bowl and stir in the melted butter and sugar. Press the mixture into a 9-inch tart pan with a removable bottom and bake until golden and set, about 5 minutes. Set aside to cool slightly.
- For the filling: Mix the condensed milk, egg yolks and grapefruit zest and juice in the bowl of a mixer, then mix on high until smooth and thick. Add a few drops of the food coloring, if using, to give it a ruby grapefruit color, and stir thoroughly to combine.
- Pour the mixture into the crust and bake until set, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour. Serve with whipped cream.
PINK GRAPEFRUIT CREAM FILLING
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes enough to fill 15 sandwich cookies
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes. Beat in honey. Add juice, 1 tablespoon at a time, until filling holds together and is smooth and creamy, about 2 minutes. Transfer to a small bowl, cover, and set aside until ready to use.
GRAPEFRUIT SANDWICH COOKIES
You can bake the cookies and make the filling a day ahead.
Yield makes 15 sandwich cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper; set aside. In a small bowl, combine the grapefruit zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the egg yolks, and beat until combined, scraping down the sides of the bowl as needed. Beat in the reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.
- Turn out the dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic and refrigerate until firm, about 30 minutes.
- On a lightly floured work surface, roll out the disk to 1/8 inch thick. Using a 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on the prepared sheet. Bake, rotating the sheet halfway through, until the edges are golden, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely.
- Using an offset spatula, spread 1 tablespoon filling onto the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 3 days.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes. Beat in the honey. Add juice, 1 tablespoon at a time, until filling holds together and is smooth and creamy, about 2 minutes. Transfer to a small bowl, cover, and set aside until ready to use.
FRUITY CREAM CHEESE FILLING
This simple filling recipe is combined with sweet dough to make a pastry I am proud to serve to company. -Jenny Reece, Lowry, Minnesota
Provided by Taste of Home
Time 5m
Yield about 3/4 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the cream cheese, sugar, butter and lemon juice until smooth. Use for Braided Coffee Cake or Coffee Cake Ring. Refer to each coffee cake recipe for directions on adding jam.
Nutrition Facts :
GRAPEFRUIT CREAM FILLING
You can refrigerate the filling, covered, for up to one day; let it soften at room temperature before using.
Yield makes enough to fill 15 sandwich cookies
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes. Beat in the honey. Add juice, 1 tablespoon at a time, until filling holds together and is smooth and creamy, about 2 minutes. Transfer to a small bowl, cover, and set aside until ready to use.
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