Food recipes
Shortbread Crust for Custard Tart
Shortbread Crust for Custard Tart Ingredients: butter, salted sugars, granulated orange juice, raw wheat flour, white, all-purpose, unenriched Directions: In a mixing bowl, cream butter and sugar until light and fluff...
Shortbread Crust for Custard Tart
Ingredients:
butter, salted
sugars, granulated
orange juice, raw
wheat flour, white, all-purpose, unenriched
Directions:
In a mixing bowl, cream butter and sugar until light and fluffy with electric mixer (about 3 minutes).
Add extract; mix thoroughly (1 minute).
Incorporate flour little at a time; mixing until thoroughly combined.
Cover bowl with plastic wrap and chill for 1 hour.
Turn dough out on a lightly floured board and roll out to 1/3" thickness.
Line a tart pan (10" x 1" high with removable bottom) with the pastry dough.
Prick dough and place in a preheated oven at 350 degrees.
Bake for 15- 20 minutes or until golden brown.
Remove from oven; cool and fill with pastry cream top with fresh fruit (kiwi, banana, strawberry, green seedless grapes, blueberries).
Ingredients:
butter, salted
sugars, granulated
orange juice, raw
wheat flour, white, all-purpose, unenriched
Directions:
In a mixing bowl, cream butter and sugar until light and fluffy with electric mixer (about 3 minutes).
Add extract; mix thoroughly (1 minute).
Incorporate flour little at a time; mixing until thoroughly combined.
Cover bowl with plastic wrap and chill for 1 hour.
Turn dough out on a lightly floured board and roll out to 1/3" thickness.
Line a tart pan (10" x 1" high with removable bottom) with the pastry dough.
Prick dough and place in a preheated oven at 350 degrees.
Bake for 15- 20 minutes or until golden brown.
Remove from oven; cool and fill with pastry cream top with fresh fruit (kiwi, banana, strawberry, green seedless grapes, blueberries).