Traditional British Super Easy To Make Bakewell Tart
Bakewell tart is a classic British pudding/dessert. I cooked this recipe for The Queen at Buckingham Palace, Prince William and Harry at Kensington Palace and it's still in my Eating Royally Catering repertoire today.
A delicious tart layered with buttery shortcrust pastry, home made strawberry jam, almond sponge and amaretti cookies. Served with custard, cream, ice cream or just a cup of hot tea it's absolutely delicious!
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Bakewell Tart recipe
Makes 8 portions
For the pastry
8 oz all purpose flour
5 oz butter, chilled
1 oz powdered sugar
1 egg
For the filling
6 oz butter, softened
6 oz sugar
6 oz almond flour/ground almonds
1 egg
1 tsp almond extract
6 oz strawberry jam
4 oz amaretti cookies
For the pastry, in a food processor pulse the flour, powdered sugar, and butter until the consistency of fine breadcrumbs. Add the egg and pulse again to form a dough.
Roll out the dough on a lightly floured work surface to about ¼ inch thick and line an 8-inch tin.
Preheat the oven to 350F.
Line the pastry case with parchment and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base.
Spread the strawberry jam over the base of the pastry case.
Cream the butter and sugar together until pale and fluffy. Add the almond flour, egg and almond extract and mix. Carefully spoon into the pastry case and smooth the surface. Sprinkle the crushed amaretti cookies over the top.
Bake for about 25–35 minutes, until golden-brown on top and a skewer inserted in the center comes out clean.
Remove from the oven and leave to cool.
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Hokkaido Cheese Tart with Mao Shan Wang Durian
⬇️ Ingredients below ⬇️
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Bought too much durian or find it too daunting? This Hokkaido Cheese Tart with Mao Shan Wang Durian puree is the recipe for both camps. The unique sweetness durian complements the gentle richness of cream cheese, giving the tarts a fluffy, indulgent but not jelak finish.
Use your favourite type of durian, D17 or XO, go big or go home.
This healthier recipe uses half the regular serving of sugars, gotta save the calories for all the durian, right?
#themeatmensg #durian #cheesy #tartrecipe #desserts #creamy
⬇️ Ingredients here ⬇️
Pastry:
500g flour
250g unsalted butter
60g icing sugar
1 tsp vanilla essence
1 egg
Filling:
150g durian puree
250g cream cheese
20g icing sugar
2 eggs
10g sugar
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Recipe at:
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Lobster Tart with Spring Asparagus | 2017 Food & Wine Festival
We're halfway through this year's Food & Wine Festival! Learn how to make the Lobster Tart from the Light Fare Canteen cabin. Full recipe here:
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Heirloom Tomato Tart with Basil Oil
Fresh, vibrant and full of the flavours of Spring, this easy to make tart is perfect for picnics or outdoor eating. If you don’t want to make your own pastry you can use bought pastry instead.
How long will it take?
1 hour
What’s the serving size?
Serves 6
What do I need?
For the tart shell
200 g plain flour
150 g chilled unsalted butter, chopped
40g parmesan, grated
1 egg yolk
1 tsp iced water
Pinch of salt and pepper
For the filling
125g ricotta
100g fetta, crumbled
300g assorted heirloom tomatoes, sliced
Salt and pepper
For the Basil Oil
50ml olive oil
½ cup fresh basil leaves, plus extra for garnish
How do I make it?
Preheat oven to 200C.
Add flour, butter, parmesan and salt and pepper to a food processor and blitz until mixture resembles fine breadcrumbs. Add egg and water and blitz again until dough starts to come together. Tip out onto a lightly floured board and knead until smooth. Shape into a disc, cover with plastic wrap and refrigerate for 30 minutes.
Blend ricotta and fetta with salt and pepper in food processor until smooth and creamy. Set aside in the fridge until needed.
Grease a 10cm x 34cm rectangular tart tin. Roll pastry out into a rectangle and transfer to tart tin. Trim excess and prick base. Refrigerate for 10 minutes.
Line pastry with baking paper and baking weights. Bake for 10 minutes, then remove weights and paper and bake for a further 10 minutes or until the pastry is a light golden colour. Allow to cool before filling.
To make the basil oil; blanch and refresh the basil leaves and squeeze out excess water. Add olive oil and basil leaves to a blender and blending until smooth.
When ready to assemble, fill the tart case with the ricotta and fetta filling and top with sliced tomatoes. Serve drizzled with basil oil, a sprinkle of salt and garnished with basil leaves.
Red Lobster Nachos Recipe
Today, Josh is showing you how to make some Red Lobster Cheddar Bay Biscuit nachos! Make your own with the recipe below. MK #034
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Time Codes:
-----------------------
Biscuit Chips - 0:37
Spinach Artichoke Dip - 4:47
Seafood Scampi - 6:56
Assemble - 9:10
Recipe
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Step 1: Cheddar Bay Biscuit Chips
Ingredients
* Biscuit chips
* 2 cups flour
* ½ cup shredded sharp cheddar
* 1 tbsp sugar
* 1 Tbsp baking powder
* 1 Tbsp garlic powder
* 1 tsp paprika
* ½ tsp salt
* 1 cup milk
* 2 tsp white vinegar
* 8 tbsp butter
Buttery coating
* 4 Tbsp butter
* 1 Tbsp finely chopped parsley
* ¼ tsp paprika
* ½ tsp garlic powder
1) Preheat your oven to 400 degrees. Whisk together all the dry ingredients in a large bowl. Add your milk and vinegar, then stir to combine. Add the melted butter and stir again.
2) Let the dough rest for 10 minutes in the fridge, then roll out on a floured surface until it is about ¼ inch thick.
3) Cut the dough into triangles then place on a parchment paper lined baking sheet and bake for 10 minutes.
4) Mix buttery topping ingredients in a bowl and brush over the baked chips
Ingredients
* Large mixing bowl
* Small sauce pot
* Rolling pin
* Silpat and baking sheet
* Knife
* Small offset
Step 2: Spinach Artichoke Dip
Ingredients
* 2 tbsp Butter
* 3 cloves Garlic
* 2 tbsp Flour
* 1 block Cream cheese
* 1 cup Jack cheese
* 4 oz Spinach
* 1 14 oz Canned artichoke
* 2 cups Milk
1) Heat butter on the stove on medium heat until melted then add microplaned garlic.
2) Sautee for 2 minutes, until fragrant, then add flour and stir.
3) Cook for 2 minutes until an amber color, then add milk and stir.
4) Cook for an additional 2 minutes, until thick enough to coat a spoon, then add cream cheese, jack cheese, chopped artichokes, spinach, and black pepper.
Equipment
* Medium saucepot
* Microplane
* Wooden spoon
Step 3: Seafood Scampi
Ingredients
* Shrimp
* Scallops
* Lobster
* Mixed Seafood Bag?
* 2 sticks Butter
* 10 whole cloves Garlic
* ¾ cup White wine
* Juice and zest of 1 Lemon
* 2 tsp Parsley
* ½ tsp salt
* 1 portion Cheddar Bay biscuit chips
* 1 portion Spinach artichoke dip
1) Heat butter in a large sautee pan on high heat. When the pan is screaming hot, but before the butter browns, add your seafood and sautee for 3 minutes, until almost fully cooked. Add chopped garlic, white wine, and lemon juice and reduce for 1 minute. Until the pan is almost dry. Add your chopped parsley and toss.
2) Lay down a base of biscuit chips, add spinach and artichoke dip on top, then finish with seafood scampi.
Equipment
* Sautee pan
* Wooden spoon
* Cutting Board
* Knife
* Microplane
Lobster and Corn Tart
Nothing says summer more than lobster and corn! This dish brings the two together in one amazing tart. Enjoy!