Portuguese custard tarts#minicookpadcooks

yummy :-)

I wanted to make tarts that didn't need to be cut. Since you make the custard in the microwave, it's super quick and easy!When strawberries are in season, these make great gifts.Using nappage suitable for glazing fruits gives a gorgeous result! (E.g. heat equal parts strawberry jam and water in a pot until thickened into a syrup.)If the tart crusts are too thin, they will break easily when filling, but if they're too thick the tarts become very difficult to eat, so try to find a good balance! Recipe by naepon

I wanted to make bite-sized tarts and thought it might be fun to try making loads of them in little muffin tins.When pressing the dough into the tins, make sure the bottoms are thin.If you top them with sauce, do it before cooking as it will caramelize in the oven.Serve chilled. Recipe by Rizzy

I referred to a friend's pastry recipe, but I added less sugar as custard pudding itself has got a lot of sugar. I wanted to keep the egg whites for another sweet so I used only egg yolk in this pastry. I was looking for a custard pudding recipe which used home ingredients. I found a good recipe in the microwave instruction manual book, so I re-arranged that recipe many times and it turned into my own recipe.When you make the caramel sauce, you can also use a sauce pan. Either way is fine but don't take too long to make it. And please be careful not to burn yourself as the caramel sauce is extremely hot Adding gelatin in the sauce prevents the sauce running and also adds more jiggle.I make the sides of the tart higher because when you pour the pudding mixture it stops any escaping. And also when you bake it without filling, the pastry shrinks a little bit. This time I made it too high though! Recipe by Namiry

Peaches go well with both cheese and custard, so I tried combining the two.You could probably bake the tart in an 18 cm tart pan instead. In that case, cut the peaches to any size you like for the topping. It might look pretty with layers of sliced peaches. Recipe by Pu-kosan

I tried baking the pudding filling in the oven, but it didn't taste or look like I expected. When I used gelatin to set the pudding, the tart turned out beautiful and delicious.Please adjust the amount of granulated sugar in the pudding filling to your taste (for my family, 50 g is perfect).If you don't add vanilla beans, you might want to increase the amount of granulated sugar. Recipe by ko-ko

I wanted to make a dessert suitable for a beautiful tumbler glass.● Soften the cream cheese in a microwave before use.● The cream cheese filling gets harder over time. Microwave to make it soft before use. Recipe by Amasamon

Beautiful and flavorful custard tart with fresh seasonal fruit.

This blueberry custard tart, made with blueberry jam and whipped cream, is refreshing and not overly sweet. It pairs perfectly with fresh blueberries and a crispy tart crust. ❤

It’s a steamed flavourful dessert relish it anytime !!

I wanted to make a strawberry custard tart using my tart and custard recipes.A tart without sponge cake should be made small, since a large one may be difficult to cut. The healthy tart crust will rise, so if you don't have any pie weights, push it down with your fingers. I recommend printing out the tart recipe mentioned as well. Recipe by Healthy daisuki

The rich flavor of pistachio and the fresh strawberry flavor matched well and it was delicious.

A while ago, I made a cherry tart. Cheese custard really is the best. This time, I changed the pan and topped with a ton of fruit.Even if you don't use vanilla beans, it tastes good. There will be leftover cheese custard. It goes well with bread or cookies. Recipe by ko-ko

I managed to get a hold of some cheap kiwifruits so I made a tart. I just thought of this recipe on the spot. Since the custard is made in the microwave, it's really easy. It also goes well with custard cream.. Peach Compote Tart.Step 3 If making the tart crust by hand, please refer to. As time passes, the crust will soften, so after spreading it with cream, please enjoy them right away.Step 3 I use the type of powdered sugar that doesn't dissolve. You can also make these tarts with strawberries. Recipe by Yuuyuu0221

I thought up a recipe that didn't have much butter, so it would taste okay even if you didn't have unsalted butter.I tried making the crust like frozen pie crust with a cheese-like filling.By making the custard with yogurt, it kind of resulted in the same kind of taste as if I had used cream cheese.Be sure that the pot is completely dry before adding the flour and sugar and mix well.For this recipe, I recommend granulated sugar over castor sugar. If you use granulated sugar, it's easier to remove the lumps.If you don't continuously stir the pot as it heats, it will burn.It's very important that you quickly cool the custard cream. Recipe by Ikumihan

I've made custard cream many times, but cream cheese custard is even more delicious.Use the custard from.The vanilla bean is optional.There will be leftover cream cheese custard, so use it on bread or cookies.Use a toothpick to pit the cherries. Recipe by ko-ko

I'm really into making tarts. I felt like making a fresh custard cream tart too!I used cream in the custard so that it would go well with the tart crust, but if you are going to eat the custard alone, you don't have to add the cream. (By putting in the cream, the custard doesn't become too thick, so it goes well with the crunchiness of the tart crust. ) Recipe by Amasamon

This is a tart that I learned nearly 20 years ago.It had been a long time, but I had a craving for a custard tart so I made one.Substituting with canned peaches is also delicious. Recipe by usamaaya

I love sweets and have been making this for a long time. It will taste better if you add whipped cream to the custard cream.It's very delicious if you spread melted chocolate under the custard cream. You can make this even more easily if you buy a pre-made tart crust. In the photo, I used strawberries as the main fruit, but you can also make it with various fruits. Recipe by Yuuyuu0221

I know custard tart is more usual, but I didn't have the ingredients for it in the refrigerator! I really wanted to make something though, so I came up with this popular tart that only requires milk and eggs.If you want a rich flavour then I recommend using heavy cream, but I always use milk.This tart is not only cheap to make and healthy, it's also very refreshing during the summer months!The colour of the egg mixture and the crispiness of the crust will vary depending on your oven so please adjust the time and temperature as necessary. Recipe by Maminkotarou

I tried this with the strawberries and it's lovely . If your sa custard lover this is for you. The bottom is the biscuit and butter sort of cheesecake mix without the cheese. #Berries #Dessert

#goldenapron3 clue used custard#RSSFAV

Incredibly easy recipe that I filched from the Internet years ago and made today for a going-away party. I used raspberries because I had some in the house but can be made, of course, with your berry of choice. The recipe below is for a proper 9" pie tin but I made it in a smaller disposable one so adjust accordingly if you need to.

I've been making these tarts since my kids were little. If you want to hand-make the tart shells, refer to. You can use store-bought whipped cream as well, but it probably won't taste as good.For Step 2 I used a 47% butterfat whipping cream.The cream tastes delicious if you hold back on the sugar. About 50 ml of cream should be enough for these tarts, but it's difficult to whip such a small amount, so whip 100 ml instead. 1-1 1/2 tablespoon of sugar should be enough. You can freeze the leftover whipped cream. Recipe by Yuuyuu0221

#myfavouriterecipe

The expiration date on my eggs and milk were drawing near, so I wanted to make egg tarts. But then the recipe I knew was so time-consuming since it used heavy cream and the egg mixture had to sit for a while. So, as an experiment, I made it with just the milk, and it turned out great!During this time of the year (the summer) the puff pastries will defrost instantly once they're out of the freezer, so make sure not to take them out too soon. The puff pastries are easier to handle of you wrap up its top and bottom with a plastic wrap. The aluminum cups will flatten and spread when you put the batter on top. To prevent this, pinch and harden the four corners at the start. This will make the cups a bit sturdier. Recipe by toshimasu