GRAPEFRUIT CUSTARD TART WITH CHOCOLATE-PECAN CRUST
From the Inn at Little Washington. Note: the 2 t. unflavored gelatin creates a nice firm custard. If you prefer a looser custard, use the lesser amount of gelatin.
Provided by swissms
Categories Tarts
Time 3h20m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 13
Steps:
- Crust:.
- In a small bowl, combine the pecans, sugar and melted butter.
- Pat into a 9" glass pie dish. Chill for 30 minutes.
- Preheat oven to 375°F.
- Bake for 10 minutes. Set aside to cool to room temperature.
- Spread the melted chocolate over the inside of the crust and set aside.
- Custard Filling:.
- In a 2-quart saucepan, melt the butter over medium heat. Add the sugar and stir until dissolved.
- Add the cream, 1/2 cup grapefruit juice, the orange juice, eggs and grapefruit zest.
- Sprinkle the gelatin over the remaining grapefruit juice and set aside.
- Cook the cream-citrus mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not allow it to boil.
- Add the gelatin mixture and stir until dissolved.
- Cool to room temperature.
- Pour custard into the chocolate-coated crust and refrigerate until set, about 2 hours.
- Serve with whipped cream.
Nutrition Facts : Calories 706.5, Fat 60.8, SaturatedFat 24, Cholesterol 143.9, Sodium 51.7, Carbohydrate 45.5, Fiber 8.7, Sugar 32, Protein 11.3
GRAPEFRUIT TART
From a magazine clipping in a file folder from who knows when...Sounds delicious! Chill time required so plan ahead. Use red grapefruit.
Provided by Little Suzy Homemak
Categories Tarts
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Process shortbread in a blender or food processor until graham cracker crumb consistency (about 1 1/3 cup crumbs).
- Stir together shortbread crumbs, 3 tablespoons sugar, and 2 tablespoons melted butter in a small bowl. Press mixture lightly into a greased 9-inch tart pan.
- Bake at 350 degrees for 10-12 minutes or until lightly browned. Set aside.
- Combine 1/2 cup sugar, cornstarch, and salt in a medium-size heavy saucepan. Whisk in juice and egg yolds. Cook over medium-high heat, whisking constantly, 10-12 minutes or until mixture thickens and boils. Remove from heat; stir in 3 tablespoons butter and rind.
- Pour filling into prepared tart shell. Cover surface of filling directly with plastic wrap. Chill 2 1/2 hours.
- Place red grapefruit sections in an 8-inch baking disk. Sprinkle with 2 tablespoons sugar, and chill until ready to assemble. Drain grapefruit before assembly.
- Arrange segments, with outer part of segments facing the edge, around border of tart. Arrange remaining segments around tart, slightly overlapping to cover filling completely. Serve immediately. Chill leftovers.
- To make ahead: Prepare crust and filling up to 2 days ahead, but do not top with fruit. Top with grapefruit just before serving.
Nutrition Facts : Calories 347.7, Fat 14, SaturatedFat 6.5, Cholesterol 117.3, Sodium 178.3, Carbohydrate 53.8, Fiber 1.9, Sugar 35.2, Protein 3.5
PORT-GLAZED GRAPE TARTS WITH PECAN CRUST
Our food editors loved shavings of Stilton cheese on these tarts. We understand that nobody has much room for dessert after a big meal, much less one with cheese, but these tarts are actually quite light and refreshing: The Stilton lends depth and provides a savory counterpoint to the sweet grapes and crust.
Categories Food Processor Fruit Nut Dessert Bake Thanksgiving Pecan Port Fall Grape Jam or Jelly Gourmet
Yield Makes 2 (11- by 8-inch) tarts
Number Of Ingredients 15
Steps:
- Make tart shells:
- Preheat oven to 350°F.
- Pulse pecans with brown sugar in a food processor until finely ground (do not allow to become a paste). Add flour, butter, cinnamon, ginger, and salt and pulse until mixture begins to form large lumps. Divide mixture between tart pans and press evenly over bottom and up sides with floured fingers. Chill until firm, about 30 minutes.
- Bake tart shells in lower third of oven until golden brown, about 25 minutes. Transfer shells in pans to racks to cool completely. Carefully remove sides of pans, keeping shells on pan base.
- Make filling while shells cool:
- Simmer Port and jelly, stirring occasionally, until reduced to about 1 1/2 cups, about 30 minutes, then stir in lemon juice. Immediately toss grapes with 1 cup glaze in a large bowl until well coated, then mound in tart shells.
- Just before serving, drizzle tarts with more glaze and serve remainder on the side.
CHOCOLATE FRUIT TART
Chocolate shortbread tart with pastry cream and fresh fruit.
Provided by Stefania Pulitano
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk flour, sugar, cocoa powder, and salt together in a bowl. Cut in 1/2 cup plus 3 tablespoons butter using a pastry cutter or 2 knives until mixture resembles coarse meal. Mix in egg and egg yolk until dough comes together.
- Roll out the dough on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom.
- Bake in the preheated oven until dry to the touch, about 25 minutes.
- Meanwhile, prepare the pastry cream. Bring milk to a simmer in a medium saucepan.
- Whisk eggs, sugar, and flour together in a large bowl until smooth. Whisk in hot milk, a little at a time, until custard is smooth. Pour custard back into the saucepan; add lemon zest. Cook, whisking constantly, until pastry cream thickens and comes to a boil, 5 to 7 minutes. Remove from heat, discard lemon zest, and let cool.
- Remove tart crust from the oven and let cool to room temperature, about 20 minutes.
- Unmold crust and fill with cooled pastry cream. Pile cherries in the center. Arrange peach slices in a ring around the cherries. Arrange kiwi slices in a ring around the peaches.
Nutrition Facts : Calories 477.5 calories, Carbohydrate 65.5 g, Cholesterol 139.4 mg, Fat 20.4 g, Fiber 3 g, Protein 10.3 g, SaturatedFat 11.9 g, Sodium 186.1 mg, Sugar 28.4 g
EASY FRUIT TART WITH PECAN COOKIE CRUST
This gorgeous dessert has a nutty tart shell inspired by pecan sandies, lemon curd-spiked whipped cream filling, and stunning fruit topping.
Provided by Katherine Sacks
Categories Spring Tart Dessert Lemon Fruit Strawberry Berry Mango Milk/Cream Pecan Nut
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Pulse cookies, pecans, sugar, and 1/4 tsp. salt in a food processor until finely ground. Add butter and pulse until dough sticks together when squeezed with your fingertips. Transfer dough to pan and press into bottom and up sides of pan. Chill until set, about 15 minutes.
- Transfer pan to a rimmed baking sheet and bake shell until golden, 18-20 minutes. Let cool.
- Using an electric mixer on high speed, whip cream in a large bowl until soft peaks form. Fold in lemon curd and remaining 1/4 tsp. salt, then whip on medium-high speed until medium peaks form.
- Spoon lemon curd mixture into tart shell and top with fruit. Chill 15 minutes to set, then serve.
- Do Ahead
- Tart shell can be baked 3 days ahead. Let cool, tightly wrap with plastic, and store at room temperature.
FRESH FRUIT-CUSTARD TART
This seasonal custard dessert makes perfect use of farmers market fresh fruit.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 9
Number Of Ingredients 14
Steps:
- Heat oven to 450°F. In medium bowl, stir crust ingredients until soft dough forms. Using lightly floured fingers, press dough firmly and evenly against bottom and sides of ungreased 9-inch square tart pan. Bake 8 to 10 minutes or until set. Cool crust 15 minutes. Reduce oven temperature to 325°F.
- In medium bowl, mix granulated sugar, 2 tablespoons flour and the salt. Stir in whipping cream, liqueur and 3 eggs with whisk until blended. Pour filling into partially baked crust.
- Bake 30 minutes or until custard is set. (Filling will puff when baked but then fall when cooled.) Cool completely in pan on cooling rack, about 3 hours.
- Arrange fruit over custard. In small microwavable bowl, microwave jelly uncovered on High 30 seconds or until melted. Brush over fruit. Store in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 45 g, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 189 mg
CHOCOLATE-PECAN TART
This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.
- In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.
- Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving.
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