Condensed milk custard filo pie | taste.com.au
Prep this super-easy filo pastry pie in just 10 minutes!
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The Best Parisian Custard Tart | Dorie All Day
While the macaron may be synonymous with Paris, Dorie Greenspan returns to share a less well-known dessert that’s beloved in the city - a simple yet delicious custard tart. It’s basic yet distinctive and you can even use store-bought puff pastry for the crust. Eat it as a snack or even better, a take-a-break-from-work treat! GET THE RECIPE ►►
PREP TIME: 8 hours 50 minutes
COOK TIME: 1 hour 10 minutes
SERVES: 12
INGREDIENTS
Custard Tart
3 cups (720 ml) whole milk
1/2 cup (120 ml) water
1/2 cup (100 grams) granulated sugar
1/4 cup (50 grams) packed brown sugar
1/3 cup (43 grams) cornstarch
4 large eggs
2 tablespoons dark rum (or an additional 1½ teaspoons pure vanilla extract)
1 tablespoon pure vanilla extract
1 sheet puff pastry (at least 8½ ounces; 240 grams), preferably all-butter, defrosted if necessary, or 1 recipe All-Purpose Tart Dough (see below), rolled into a 12- to 13-inch round and chilled if necessary
All-Purpose Tart Dough
1 1/4 cups (170 grams) all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon fine sea salt
3/4 stick (6 tablespoons; 3 ounces; 85 grams) very cold unsalted butter, cut into bits
1 large egg
1 teaspoon ice water
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Berry Custard Pie. A Publix Aprons® recipe.
This decadent berry custard pie recipe is the ideal dessert for a warm night in with the family.
Publix is the largest employee-owned supermarket chain in the United States, and we just keep growing. As part of our mission to be the premier quality food retailer in the world, we always aim to provide exceptional service to our customers. Publix: where shopping is a pleasure.
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Strawberry Custard Tart recipe by Food Fusion
Celebrate strawberry season with this stunning Strawberry Custard Tart recipe and share it with your loved ones. #HappyCookingToYou #FoodFusion #PakolaFullCreamMilk
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00:00 Strawberry Custard Tart
00:21 Prepare tart crust
02:50 Prepare Custard
04:10 Prepare Strawberry glaze
04:40 Assembling
05:29 Aray waah
Serves 5-6
Recipe in English:
Ingredients:
Prepare Tart Crust:
-Makhan (Butter) unsalted & soft 150g
-Sugar powdered ½ Cup
-Anda (Egg) 1
-Namak (Salt) ¼ tsp
-Vanilla essence ½ tsp
-Maida (All-purpose flour) sifted 2 & ½ Cups
Prepare Custard:
-Anday ki zardi (Egg yolks) 4
-Sugar ¼ Cup
-Cornflour 4 tbs
-Cream 1 tbs
-Vanilla essence 1 tsp
-Pakola Full Cream Milk 2 Cups
-Makhan (Butter) 1 tbs
Prepare Strawberry Filling:
-Strawberries chopped 250g (Fresh or frozen)
-Bareek cheeni (Caster sugar) ½ Cup
Assembling:
-Strawberry slices
-Mint leaves
Directions:
Prepare Tart Crust:
-In a bowl,add butter & beat well.
-Add sugar & beat until creamy.
-Add egg,salt,vanilla essence & beat again.
-Gradually add all-purpose flour & beat on low speed until crumbled.
-Transfer the mixture to a clean working surface,gather dough & knead until smooth,cover with cling film & refrigerate for 10 minutes.
-Remove cling film,sprinkle dry flour & roll out dough with the help of rolling pin.
-Now transfer the rolled dough to 9-inch tart pan,press firmly down into the base to create an even layer,cut the edges with the help of knife,prick with fork & freeze for 30 minutes.
-Place butter paper over the dough,add & spread kidney beans (weight) & bake in preheated oven at 180C for 20 minutes.
Steps for Blind Baking of Pie/Tart Crust:
• Line crush with parchment paper or foil.
• Use any of following for Pie/Tart Weight: Raw beans,raw chickpeas,tamarind seeds,dates seeds,rice or lentils.
• Fill it to the top to hold pressure while baking
-Take out from the oven,remove pie weight (kidney beans) & bake again in preheated oven at 180C for 12-15 minutes.
-Take out from oven & let it cool completely.
Prepare Custard:
-In a saucepan,add egg yolks,sugar,cornflour,cream & vanilla essence.
-Gradually add milk & whisk until well combined.
-Turn on the flame,whisk continuously & cook on low flame until it thickens (4-5 minutes).
-Turn off the flame,add butter & whisk until well combined.
-Transfer prepared custard to a bowl,cover the surface with cling film & let it cool at room temperature.
-Remove cling film and whisk well until creamy,transfer to a piping bag & set aside.
Prepare Strawberry Filling:
-In a saucepan,add strawberries,caster sugar,mix well & cook on medium flame until thickens (4-5 minutes) & keep mixing in between.
-Let it cool completely.
Assembling:
-On tart base,add spread prepared custard & refrigerate for 10 minutes.
-Add & spread evenly prepared strawberry filling & refrigerate until chilled.
-Garnish with strawberry slices,mint leaves & serve!