Number Of Ingredients 17 Steps:
For pastery: Makes one 9 inch (23 cm) tart shell Preheat oven to 210°C (410°F). Measure flour and set aside. Place a removable-base 9 inch tart tin on a baking sheet. Place all other ingredients - butter through salt - in a medium oven-proof bowl and place bowl in hot oven for 15 mins. Butter will bubble and just start to brown at edges. Remove bowl from oven, dump in flour and stir quickly with a long wooden spoon until dough pulls away from sides of bowl and forms a ball - do not touch bowl with your bare hands. Tip hot dough into the waiting tart pan and spread roughly across the base with a spatula. When cool enough to touch, use your fingers to press and spread evenly into tin and up sides - an off-set spatula is great here to get a really smooth base. Prick all over with fork and refrigerate for 5 mins to firm up slightly. Bake 15 mins until golden. Cool, fill and bake again as required. I highly recommend using it for this Drunken Chocolate Caramel Tart insanity. If using with a no-bake filling, simply bake the crust for a minute or two longer, then cool and fill. A better choice for the pastry: Directions for custard: Prep 15 min Cook 5 min Ready 20 min In a heavy saucepan, stir together the milk or half and half, and 1/4 cup of sugar. Bring to a boil over medium heat. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don’ t curdle or scorch on the bottom. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. Cover with fruit … in this case, drained canned peach slices and fresh blueberries. See below for other combinations. Other traditional fillings Make as above and finish by covering with a glaze. Or, brush tart with warmed apricot jam, cover with prepared fruit or berries, and spoon glaze over top.
Time 1h42m Yield 12 Number Of Ingredients 20 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-by-15 inch jelly roll pan. For the crust, sift together the flour, cream of tartar, and baking soda into a mixing bowl. In a separate bowl, cream together white and confectioners’ sugars, butter, vegetable oil, egg, and vanilla. Add the dry ingredients. Blend well. Spread the dough evenly on the bottom of the greased pan. Bake until golden brown, 10 to 12 minutes. Allow to cool completely. For the filling, cream together the cream cheese, sugar, and vanilla. Spread over the cooled crust. Arrange the fruit on the cream cheese filling and refrigerate. For the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely. Spoon or brush the glaze evenly over the fruit. Refrigerate until ready to serve.
Time 35m Yield 1 Boden Torte, 8-10 serving(s) Number Of Ingredients 11 Steps:
To Make Base (Boden):. Thoroughly grease a 10 to 11 inch (25 to 28 cm) boden tin. Preheat oven to 350 degrees F. In a large bowl beat together butter and sugar til white and creamy; add egg and beat til mixed in thoroughly. Sift together flour and baking powder and fold into the butter mixture, adding milk til it holds together in a ball. Press dough into a well greased boden torte pan (wet your hands with a little water to keep the dough from sticking to your hands). Bake at 350 for 15-20 minutes or until lightly golden. Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate. Filling:. If desired, spread a thin layer of custard (or vanilla pudding or pastry cream) evenly over the cooled boden. Fill with a variety of fruit and whipped cream. Use any variety you like or simply canned peach slices or fresh strawberries. Glaze:. For a simple glaze, melt a little apple jelly or strawberry jam and pour over the fruit. -Or- take 1/2 cup of the fruit syrup. Cook it over high heat with 1 Tablespoon of cornstarch dissolved in a little cold water, cook it until it is clear, and the raw cornstarch flavor disappears (approximately 2 minutes). Drizzle evenly over the fruit. Chill until ready to serve. This cake is best served within 24 hours. Serve with a dollop of fresh whipped cream and you have a lovely little dessert. Quick and easy.
Time 1h10m Yield Serves 6 Number Of Ingredients 12 Steps:
rub flour and fat together untill resembles bread crumbs then add sugar if you have no caster sugar cream the granulated sugar into the butter then add the flour bring together to a soft paste , do not need pastry requires little effort . let pastry rest for 15 mins in cling film in the fridge once rested line a greased flan case put a peice of cling film over the top and fill with baking beans or lentils and bake till golden brown . put milk on the hob with vanilla pod and seeds and start to boil , mean while cut your selected fruit and if using bananas toss in lemon juice to prevent browning mix corn flour custard powder and the egg together till pale then strain your scorching milk over the mix and beat quickley and hard , then put back in the pan return to the heat whilst whisking once it resembles a thick glue remove from heat .and spread inside your flan case leave to cool for a while till set then decorate your flan with the fruit make a stock syrup from 2 oz of sugar and a pint of water on the heat till resembles wall paper paste carefully using a pastry brush or ladle cover all the fruit leave to set and serve
More about “german fruit flan recipe obsttorte recipe 415”
Time 35m Yield 1 German Obst Kuchen, 8 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F. In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well. Add flour, then vanilla and mix well. In separate bowl beat egg whites until stiff. Add egg whites to flour mixture - then gradually mix in enough milk to give a soft dropping consistency. Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula. Bake at 350F degrees for about 20 minutes until tests done with a toothpick. Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate. Arrange fresh berries or other fresh or canned fruits (kiwi slices, pineapple, gooseberries, apricots, and cherries are nice) on top of the inverted sponge cake (note: you may add a thin custard layer prior to filling with fruit, if you wish). Spread your favorite fruit glaze over the top of the fruit (may use a clear glaze or use strawberry or red currant jelly, or apricot jam). Chill until serving time. Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!
