Pear Custard Lattice Tart (Dairy & Egg Free)
A delicious pear tart with a hint of maple. For a more pronounced maple flavour, you can add 1 tsp. maple extract with the custard.
Hope you enjoy this dairy & egg free dessert!
Music:
Middle of Nowhere - Almost Here
Music from Epidemic Sound
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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Deity D3 Pro
Softbox: Godox Octa 47 with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: Premiere Pro CS6
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▶Ingredients:
Yield: 8”/20cm tart
Tart pan size: 8”
Crust
260g (2 cups) all purpose flour
13g (1 tbsp.) sugar
3g (½ tsp.) salt
160g (⅔ cup + 1½ tsp.) dairy free butter, cold + cubed
45-60g (3-4 tbsp.) ice water
Dairy free milk, for brushing
Warm apricot jam (optional)
Mix flour, sugar and salt.
Cut cubed cold butter until mixture resembles coarse crumbs.
Add ice water, a little at a time until dough comes together. It shouldn’t be too wet.
Wrap in plastic, chill at least 1 hour.
On a floured surface, Roll ½ the dough large enough to line an 8” tart pan. Remove the excess dough around the edges.
Spread the cooled maple custard.
Place pear filling on top. Start around the border, then towards the center. Make sure you don’t overfill your tart - it’s okay to have some filling left over.
Roll the remaining ½ crust dough to 4mm thickness. Cut into strips and line the tart into a lattice pattern. (see video)
Remove excess ends by pressing on the edge with your fingers.
Roll the remaining dough, cut into thin strips to make twists. Brush the tart circumference with water, then place twists on
Brush with plant based milk.
Bake 375F 30-35 minutes. If the crust is not brown enough, broil 1-2 minutes. Watch carefully during the broiling process to prevent burning.
After baking, immediately brush with warm apricot jam (optional).
Cool 1 hour before serving.
Vanilla Custard
1 vanilla bean
19g (2½ tbsp.) cornstarch
240g (1 cup) unsweetened soy milk
65g (3 tbsp.) maple syrup
Split vanilla bean lengthwise and scrape the seeds. Save pod for alternate use (you can leave the pods in a container of white sugar to make vanilla infused sugar).
In a bowl, mix cornstarch, maple syrup and milk until smooth.
Transfer to a small pot. Add vanilla seeds.
Whisk constantly over low heat until thickened.
Cover with plastic, cool completely.
Pear Filling
3 pears
14g (1 tbsp.) dairy free butter
65g (3 tbsp.) maple syrup
2g (¾ tsp.) cinnamon
5g (1 tsp.) lemon juice
5g (2 tsp.) cornstarch
10g (2 tsp.) water
On medium heat in a pot, heat butter and maple syrup.
Add pears + cinnamon. Cook until the fruit is softer.
Turn heat to low. Add cornstarch mixed with water, stir around until liquid thickens.
Transfer to another bowl/plate, cool down.
Tiny Mincemeat Pie from Gretel and Hansel | Tiny Kitchen
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THE BEST COWBOY STEW RECIPE
Cowboy Stew Recipe below:
6 Slices Bacon (chopped)
1½ Lbs. Lean Ground Beef (85/15)
1 Medium Sweet Onion (diced)
3 Tbsp. Garlic (minced)
1 Tsp. Salt
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Black Pepper
1 Tsp. Chili Powder
2 Cans Rotel Diced Tomatoes with Green Chilies
1 22oz. Cans Bush’s Grillin’ Beans
1 Can Ranch Beans
1 15oz. Can Sweet Corn (drained)
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2 Cups Beef Broth
2 Tbsp. Parsley (chopped)
THIS Mince Pie Filling Low Key
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Guy and Hunter Fieri Eat New Zealand Mince & Cheese Pie | Diners, Drive-Ins and Dives | Food Network
At the Aly's Eats food truck, Guy gets a taste of New Zealand in New Mexico while sampling this flaky, savory pie stuffed with ground bison, green peas and cheddar!
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Mince pie brownies cookmas #9
Mince pie brownies cookmas #9
Ingredients
185 g unsalted butter, cubed
185 g high-quality dark chocolate, chopped
85 g plain flour
40 g cocoa powder
3 large eggs
200 g golden caster sugar
6 mince pies
Prep:35 mins / Cook:30 mins / Makes 16
Method
STEP 1
Melt the butter and chocolate in a medium bowl, either in a microwave – cooking for 1 min on High, then stirring and continuing to heat in 20-second blasts – or by setting the bowl over a pan of simmering water and stirring occasionally. Once melted, leave the mixture to cool.
STEP 2
Heat the oven to 180C/160C fan/gas 4. Line the base of a shallow 20cm square tin with non-stick baking parchment. Sieve the flour and cocoa into a medium bowl. Whisk the eggs and sugar with an electric mixer on maximum speed until thick and creamy, about 3-8 mins, or when the mixture runs off the beaters and leaves a trail for a second or two.
STEP 3
Pour in the cooled chocolate mixture, then fold together with a rubber spatula in a figure of eight, moving the bowl round until the mixture is a mottled dark brown. Be gentle so you don’t knock out the air.
STEP 4
Sift in the cocoa and flour mixture and continue gently folding. The mixture will look dry and dusty, then fudgy. Stop just before you feel you should, as you don’t want to overmix it.
STEP 5
Spoon a little mixture into the prepared tin, then add the mince pies, leaving them whole. Scrape over the rest of the mixture, gently easing it between and over the pies. Level the top. Put in the oven for 25 mins. If the brownie mixture is very wobbly in the middle, it’s not quite done, so bake for another 5 -10 mins, or until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven and leave to cool in the tin. Dust with icing sugar. Cut into quarters, then cut each quarter into four squares. Will keep in an airtight container for a week and in the freezer for up to a month.
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