Related Searches: Pear Puff Pastry, Thick Custard Recipe
Ingredients: 2 sheet frozen butter puff pastry, 2 tbs plain flour, 2 tbs cornflour, 1.25 cup milk, 2 tsp ... Line each muffin hole with a round of pastry. Fill each with custard. Transfer to oven and reduce temperature to 200 ...
Take everyone's favourite Portuguese custard tart and make it giant! This gorgeous treat is sure to please with its flaky crust and cinnamon-topped custard. Ingredients: 1 sheet puff pastry partially thawed, 4 free range ...
... sugar, 25 g plain flour, 1.2 cup milk, 375 g puff pastry, 1 egg yolk beaten, to glaze, 4 ripe peaches halved and ... custard doesn't form a skin, then leave to cool. Meanwhile, on a lightly floured surface, roll the pastry ...
... 1 egg beaten, 1 cup caster sugar. Method: For the pastry, combine flour, butter, sugar, lemon rind and a good pinch ... nutmeg to serve. Categories: Halal; Desserts; Custard tart; Seafood free; Low salt; French; Soy free ...
... cornflour together. Add milk and yoghurt, whisking until combined. Strain. Place tart tin on warmed baking tray. Carefully pour custard mixture into pastry case and sprinkle surface with nutmeg. Bake for 40 minutes or ...
... and cinnamon sugar on top. Bake in oven for ten minutes. Turn oven off and take custard tarts out of baking tray. Place carefully place on a plate. The custard will look a little bit watery. Place plate with the 6 ...
... . I just piped on fresh whipped cream, added fresh cherries and a dusting of icing sugar. Enjoy!. Categories: French; Custard tart; Quick and easy dessert; No bake desserts; Low ingredient; Desserts. Complexity: 2.
... couldn't be easier. You can use pre-made tart cases, or cut rounds from homemade shortcrust pastry or from sheets of frozen pastry to line tart tins. Ingredients: 2 tbs custard powder, 1.5 cup fresh milk, 1 tbs sugar ...
... them at 20 minutes by sticking a toothpick into the egg - if it stands by itself, the custard is set. Don't overbake. We want silky custard. Categories: Desserts; Custard tart; French; Eggs; Microwave. Complexity: 3.
... to serve. Categories: Quick and easy dessert; Bread and butter pudding; Seafood free; Low salt; French; High tea; Pescatarian; Peanut free; High protein; Desserts; Custard tart; Mothers day; Tree nut free. Complexity: 3.
... Roll pastry between 2 sheets of baking paper to fit a 25cm fluted tart tin with removable base. Press pastry into tin ... free; Mango; Pescatarian; Peanut free; Desserts; Custard tart; Tree nut free; Sesame free; Vegetarian; ...
... enough to coat the back of a spoon, similar to custard. Strain into a jar or container and seal. For the pastry tarts, preheat the oven to 200°C. Cut rounds from the pastry using a 7cm-wide fluted cutter. Line a 12-hole ...
... . Method: Preheat oven to 190°C. Lay out one sheet of Pampas™ Puff Pastry on a strip of baking paper. Cut a Christmas Tree shape into the sheet of puff pastry. Cut short branches into the tree, using the trunk as a guide ...
... Christmas time in eastern Europe. Ingredients: 4 small green apples peeled, 75 g walnuts, 4 medium eggs beaten, 250 g puff pastry, 4 tbs honey, 15 g icing sugar. Method: Pre-heat the oven to 170°C. Using a corer, remove ...
... is quicker and easier to make than traditional puff pastry, and can be used in any recipe calling for puff pastry; Ingredients: 115 g butter wrapped in foil and frozen for 1 hour, until hard, 185 g gluten-free plain ...
Easy and delicious tarts to enjoy with cream or ice-cream. Ingredients: 150 g rhubarb, 75 g caster sugar, 3 tbs water, 1 vanilla bean, 100 g strawberries, 2 sheets puff pastry, 5 ml spray oil, 1 tsp cinnamon sugar. ...
... with remaining syrup. Bake for 18 minutes or until pastry is puffed and golden brown. Serve topped with whipped cream and extra syrup. Categories: Custard; Desserts; Pear; Seafood free; Creme brulee; Egg free; British ...
The smoky dark chocolate and sour bite of the passionfruit balance these tarts quite well. Ingredients: 200 g puff pastry sheets thawed, 1 tsp butter, 250 g dark chocolate shard 40g for garnish, 4 tbs cream, 0.4 cup ...
... frozen butter puff pastry, 40 ... pastry round. Repeat. Drizzle with apple juices from pan. Serve with cream. Categories: Egg free; High fibre; Peanut free; Seafood free; Sesame free; Tree nut free; French; Apple pie and tart ...
Ingredients: 2 sheet frozen puff pastry just thawed, 1 cup thickened cream, 0.33 cup white sugar, 1 tbs butter melted, 100 g white chocolate melts melted, 0.5 cup thick custard chilled, 1 egg whisked, 0.25 cup pistachios ...
... and 20 minutes are all you need to make this custard horns recipe. Creamy and full of chocolate, it's a crowd favourite. Ingredients: 1 pkt puff pastry, 100 g Cottee's instant pudding vanilla, 600 ml thickened ...
Ingredients: 1 sheet frozen puff pastry partially thawed, 1 tbs plain flour, 2 tbs icing sugar, 60 g butter softened, 1 ... to vanilla essence. Categories: Berry pie and tart; Desserts; Seafood free; French; Blueberry; Peanut ...
Ingredients: 2 sheet frozen puff pastry partially thawed, 2 tbs demerara sugar, 0.66 cup thick custard, 1 egg whisked, 0.33 cup natural flaked almonds, 8 canned apricot halves. Method: Preheat oven to 200°C. Line two ...
... , peaches, plums, cherries and raspberries, this easy Eton mess tart is the perfect dessert for summertime entertaining. Ingredients: 2 sheets frozen puff pastry partially thawed, 300 ml thickened cream, 0.25 cup icing ...
... 20 minutes or until pastry is puffed, golden and cooked through. To serve, dust with icing sugar and top with double cream. Categories: High fibre; Desserts; French; Seafood free; Sweet pie and tart; Pescatarian; High ...
... g golden syrup, 4 medium bananas, 200 g ready-made puff pastry, 1 tbs plain flour. Method: Preheat the oven to ... , if necessary. Carefully remove the tart from the oven and place the pastry circle on top. Use the handle ...
... Double Brie, 1 apple, 1 brown onion, 2 sprigs fresh thyme, 1 egg, 1 tsp olive oil, 2 sheets puff pastry. Method: Preheat oven to 180C. Dice onion and caramelise until soft and brown. Peel and dice apple. Dicard core ...
... cream cheese, 2 tbs sifted icing sugar mixture and 1/2 tsp vanilla bean paste. Halve 6 sheets frozen puff pastry, thawed, and spread each half with 1 tbs cream cheese mixture. Strain strawberry mixture and spread 3 tsp ...
... , 0.5 tsp vanilla essence, 1 tsp cornstarch, 20 g butter, 1 egg, 1 tbs coconut flake. Method: Allow the puff pastry sheet to thaw before dividing it into 4 squares. Wash the blueberries, allow to dry. Once dry, mix with ...
... with chocolate-hazelnut spread, this simple dessert is a fun and festive addition to any Christmas spread. Ingredients: 2 puff pastry sheets, 1 nutella, 100 g cashews ground, 0.33 tsp cinnamon, 1 egg beaten. Method: Cut ...
Using ingredients from the pantry, when supplies are hard to source and the family want dessert. Ingredients: 3 sheets puff pastry, 800 g pie apples, 2 tbs brown sugar, 1 tsp ground cinnamon, 0.25 cup sultanas, 1 egg, 2 ...
Ingredients: 4 sheet frozen puff pastry just thawed, 0.75 cup cream, 205 g unsalted butter soft, 6 red apples, 2 tsp ground cinnamon, 1 lemon juiced, 1 egg, 1 cup brown sugar, 0.33 cup caster sugar, 0.75 cup almonds ...
... easy-to-make morning or afternoon-tea treat. These upside-down apricot and honey pastries will hit the spot. Ingredients: 1 sheet puff pastry slightly defrosted, 0.33 cup honey, 18 tinned apricot halves, 2 tbs picked ...
... Line a baking tray with baking paper. Cut each sheet of pastry into 4 squares. Place 4 squares onto baking tray and top ... on the pastry squares and drizzle with honey. Bake for 20-25 minutes until pastry is puffed and ...
... . Cool. Spoon rhubarb into pastry shells. Cover with custard and sprinkle each with 1 ... tbs remaining sugar. Caramelise using a kitchen blow torch. Serve. Categories: Fruit pie and tart ...
... directly onto surface. Chill. Preheat oven to 200°C. Roll pastry to 3mm thick. Using a 6.5cm cutter cut out ... Increase oven temperature to 220°C. Fill with chilled custard. Brush tops with combined egg yolk and reserved ...
... one portion shortcrust pastry until 4mm thick and use to line a 24cm fluted tart pan with removable ... base. Trim excess and set aside. Gently toss raspberries and strawberries with sugar and custard ...
... in the hazelnut meal and flour. Spread filling over pastry. Cut rhubarb diagonally into 2cm pieces, then cut ... warm or cool with ice-cream or custard. Categories: Fruit pie and tart; Desserts; Summer; Seafood free; French; ...
... s Christmas decadence in bite-sized form with these tarts, stuffed with a selection of dried fruit - ... two 12-hole (2 tbs capacity) mini muffin trays. Roll pastry between 2 sheets of baking paper until about 3mm thick. ...
Zingy raspberry jam in buttery shortcrust pastry. These vibrant raspberry tarts leap off the plate and melt in your mouth. Ingredients: 562.5 g raspberries, 0.33 cup maple syrup, 0.25 cup Macro white chia seeds, 4 sheets ...
... to cool completely. Stir ganache until smooth. Spoon ganache into pastry cases creating a swirled effect. Refrigerate for 1 hour or until set. Remove tarts from pans. Top with chocolate eggs. Serve. Categories: Snacks ...
... to 5mm thick. Using a 4cm star cutter, cut 18 stars from pastry and place one over each tart. Bake for 30 minutes or until golden and cooked through. Transfer to a wire rack to cool. Dust with icing sugar and serve ...
... wire rack to cool completely. Dollop 1/4 tsp jam into centre of each tart shell. Using an 8cm round cookie cutter, cut 6 rounds from each pastry sheet. Prick centres several times with a fork, then gently press into pan ...
... aside. Place the rounds on the tarts. Cut out a further 12 hearts from remaining pastry. Place 2 hearts, overlapping slightly, on the remaining tarts. Bake for 15 minutes or until the pastry is golden. Leave in pans for ...
... bases with a fork. Chill for 30 minutes. Line each tart case with baking paper and fill with dried beans or rice. ... beans and bake a further 5 minutes or until pastry is golden and crisp. Cool completely. Roughly crush ...
... pastry to fit the size of your tart tin. Blind bake pastry case for 20 mins or until pastry ... tart shell with melted chocolate; this prevents the tart shell from getting soggy. Carefully pipe the custard on the cooled tart ...
... a 4mm-thick disc. Line a round 3cm-deep, 8cm (base measurement) fluted tart tin, with removable base, with pastry and trim excess. Repeat with remaining pastry. Use a fork to prick the bases all over. Place on a baking ...
... for a further 8-10 minutes until set (tarts will firm on cooling). Cool for 12 minutes in tray then transfer to wire rack to cool. Repeat process twice with pastry and filling. Dust with icing sugar to serve. Categories ...
Impress dinner guests with this mini lemon tart recipe. Learn how to make the pastry, the filling and the meringue all from scratch. Ingredients: 1 tsp vanilla extract, 1.33 cup plain flour, 0.33 cup icing sugar sifted, ...
... mixture until combined. Strain into a jug. Preheat oven to 180°C. Roll out pastry to 3mm thick. Cut six 15cm rounds and press into 10cm fluted tart tins. Line each with a square of crumpled baking paper. Fill with baking ...
... is a beloved dessert or tea time treat with sweet shortcrust pastry and a tart apple filling, often served with custard. Ingredients: 225 g plain flour, 125 g butter cold, 4 large cooking apples peeled, cored and thinly ...
... Snip off the end of the filling piping bag. Pipe mixture among pastry cases. Then, using the back of a small metal spoon, smooth tops. Sprinkle tarts with hazelnuts. Serve immediately. Categories: Quick and easy dessert ...
... to 200°C conventional or 180°C fan-forced. Place an oven tray in the oven. Cut pastry into 4 squares. Line four 8.5cm fluted tart tins with pastry. Place on oven tray and bake for 15 minutes or until golden. Set to cool ...
... a 7cm round biscuit cutter, cut 12 rounds from dough. Line moulds with rounds. Repeat with remaining pastry. Prick base of tarts with a fork. Refrigerate for 20 minutes. Transfer to oven and bake for 20 minutes or until ...
... at a time, then drain on kitchen paper. Place four of the pastry fans on a round plate to form a circle, then add a second layer. Spread with half the cold custard and sprinkle over a third of the almonds. Repeat to make ...
... for 10 minutes. Remove beads and paper. Bake for 5 minutes or until pastry is just cooked. Set tarts aside to cool. Arrange pear slices into each pastry shell. Heat cream in a small saucepan over a medium-low heat until ...
... apple mixture. Bake for 18-20 minutes or until pastry is golden and cooked. Cool slightly before carefully removing ... or at room temperature. Categories: Apple pie and tart; Apple; Halal; Desserts; Seafood free; French; ...
... 3 cup vegetable oil, 300 ml mascarpone. Method: Combine custard powder and sugar in a small saucepan. Gradually whisk in ... plate. Cool for 1 minute, then carefully slide pastry shells off. Using the same shells and paper, ...
... place on baking tray. With a teaspoon, spoon the mixture evenly into each Tart Case. Bake in a preheated oven for about 25 minutes or until the pastry is lightly golden (as each oven is different). Remove to a wire rack ...
... , 2 tbs icing sugar, 5 ml virgin olive oil spray, 0.5 tsp ground cinnamon, 0.33 cup thick custard, 8 sheet sheets filo pastry thawed, 770 g apples sliced, 4 scoops vanilla ice cream, 2 tbs brown sugar, 0.25 cup dried ...
... caster sugar, 0.75 cup almond meal, 2 pkt shortcrust pastry, 300 ml thickened cream. Method: Place raspberries and caster ... on tray and set aside to thaw. Serve tarts with thawed raspberries and cream. Categories: Berry ...
... used to blind bake a case for tarts and quiches, but it is also perfect for making single and double crust pies and tartes Tatin. If you get a few cracks and holes as you lift the pastry and line the tin, simply patch ...
... , 2 eggs separated, 1 caster sugar, 6 shortcrust pastry. Method: Combine sugar and cornflour in a small saucepan ... : Desserts; American; Seafood free; Pescatarian; Lemon; Peanut free; Lemon pie and tart. Complexity: 2.
Perfectly tart seasonal raspberries are the star of these afternoon treats, which are stuffed with sweet, creamy custard and dusted with a powdering of sugar. Ingredients: 1 cup Woolworths full cream milk, 200 g unsalted ...
... milk tart that can be whipped up without much effort and comes out perfect every time. Ingredients: 320 g condensed milk, 1 L full cream milk, 0.5 pkt tennis or marie biscuits, 2 tbs butter melted, 15 ml custard powder ...
... Place in the fridge for at least 1 hour before using. Lightly butter a 30cm tart tin with a removable base. Using a cheese grater, grate one of the pastry balls into the tin; the other one will keep in the freezer for a ...
... caster sugar, 0.75 cup almond meal. Method: To make the pastry, place half the flour, 1 tbs caster sugar and 1/2 tsp ... the centre. Serve tart warm or at room temperature. Categories: Apple pie and tart; Apple; Desserts; ...
... into a circle about 3-5mm thick. Lay over a 23cm fluted tart tin with a removeable base. Press gently to fit tart tin. Trim any excess pastry. Refrigerate for a further 30 minutes. Once chilled bake in preheated oven ...
... medium bowl. Spread strawberry mixture over almond mixture. Cut remaining pastry sheet into 1cm strips. Arrange pastry strips in a lattice pattern over top of tart. Press edges to seal and trim excess. Beat remaining egg ...
... of a 11.5cm x 34cm (2.5cm deep) fluted tart pan with a removable base with pastry sheets, slightly overlapping, pressing to seal. Trim excess pastry. Freeze pastry for 20 minutes or until frozen. Preheat oven to 200°C ...
Master the basics of this fresh fruit tart and you can adapt it by replacing the strawberries with other soft ... oven to 180°C. Roll out the pastry to a thickness of 3mm. If the pastry starts to crumble, bring it together ...
... to form a smooth paste. On a floured work surface, roll the pastry out into a circle large enough to line a 20cm loose-bottomed tart tin. Place the pastry in the tin, pressing down well into the base and around the ...
... . Arrange figs over jam mixture. Fold border of pastry over towards centre. Lightly whisk remaining egg and brush over pastry border. Sprinkle demerara sugar over tart. Transfer tart on paper to hot tray. Bake for 35 ...
... a 4cm deep x 23cm loose-based, round, fluted tart pan. Line pan with pastry. Trim excess. Chill for 30 minutes. Line the pastry with baking paper. Fill tart with uncooked rice. Bake for 12 minutes. Remove paper and ...
... , then cut strips about 1 cm wide. Lightly brush the rim of the pastry case with water. Arrange the pastry strips in a lattice pattern over the tart. Chill for 20 minutes until firm. Bake on a baking sheet in a preheated ...
... in the refrigerator to rest for 20 minutes. Try not to handle the pastry too much or it will become tough. Roll the pastry out thinly and use to line the tart tin. Prick the base all over with a fork. Line the case with ...
... processor until finely chopped. Add butter and process to combine. Divide mixture between 12 x 10cm fluted tart pans with removable bases, pressing evenly over bases and sides. Chill until required. Preheat oven to 150 ...
... cases. Reserve 1/2 cup of the cream for the caramel sauce. Beat remaining cream and dollop onto tarts. Peel bananas, slice and arrange over cream. Sprinkle with chocolate peanuts. To make caramel sauce, combine sugar ...
Put a twist on the classic Italian cannoli with this impressive tart recipe. Crisp pastry, creamy filling and fresh strawberries make this a truly delicious dessert. Ingredients: 1.5 cup plain flour, 2 tbs mini choc ...
... to 180°C. Grease a 25cm fluted tart tin. Join pastry sheets together by overlapping slightly and line prepared pan. Trim excess pastry. Freeze for 10 minutes. Line pastry with baking paper. Add baking beads. Transfer ...
... until smooth. Tear raspberries in half and scatter over pastry base. Pour chocolate over raspberries and set aside ... : Raspberry; Chocolate; Desserts; Chocolate pie and tart; French; Pescatarian; Vegetarian. Complexity: 3.
... until smooth. Tear raspberries in half and scatter over pastry base. Pour chocolate over raspberries. Set aside until ... ; Raspberry; Halal; Desserts; Chocolate pie and tart; Sesame free; Vegetarian; Christmas. Complexity: 3 ...
... . Add spread and stir to combine. Grease 4 (2cm-deep, 8.5cm base, 10cm top) loose-based fluted tart pans. Divide cookie mixture among tart pans. Using the back of a spoon, press mixture into base and sides of each pan to ...
... . Remove from the oven. Reduce the oven temperature to 140°C. Place the tart pan on a baking sheet. Pour the chilled lemon mixture into the pastry shell, taking care that the filling doesn't spill over the edges. Bake ...
... cream, caster sugar and lemon juice together in a bowl, then pour into the pastry case. Bake for 20-25 minutes until the filling is just set. Leave the tart to cool in the tin, then dust with sifted icing sugar and serve ...
... , 1 tbs icing sugar. Method: Preheat the oven to 200°C. Soak the prunes in the brandy. Roll the pastry out on a lightly floured surface and use to line the tart tin. Trim off any excess around the edges, then line the ...
... allow to soften for 10 minutes before rolling. Roll out pastry on a lightly floured surface until 4mm thick. Lay ... then use to garnish Orange Yoghurt Tart. To serve, gently remove tart from tin, garnish with candied ...
These blueberry and lemon cheesecake tarts have a no-blitz biscuit base and are ready in just two easy steps. They ... Desserts; Nov 2021; Seafood free; Baking; Blueberry; Lemon; Lemon pie and tart; Christmas. Complexity: 1.
... yolks. Roughly chop roasted hazelnuts and sprinkle over pastry base. Pour chocolate filling over hazelnuts and base ... and serve with a dollop of thick cream. Note: This tart can be made in a 24cm (base) round flan tin if ...
... bake in the oven for 15 minutes. Once cooked, add the zest of the lime on top and allow to cool fullybefore serving. Categories: Fruit pie and tart; Chocolate; Desserts; French; Low salt; Eggs; Vegetarian. Complexity: 2.
... to a thickness of about 5mm, then use to line the tin. Trim off the excess pastry with a knife and set the tart case to one side while you make the filling. Place the butter and sugar in a bowl and whisk with an electric ...
... . It's sure to be a hit with the whole family. Give it a try today. Ingredients: 0.25 cup custard powder, 2 tbs custard powder, 1.25 cup self-raising flour, 1 cup milk, 1.5 cup pure icing sugar sifted, 200 g butter ...
... 25 g caster sugar, 0.5 lemon grated rind, 0.5 tsp ground cinnamon, 1 tbs thick double cream. Method: Cut the pastry sheets in half crossways. Lay one sheet flat on a baking sheet and brush with melted butter, top with a ...
... g Free From Gluten vanilla cake mix, 2 eggs, 0.25 cup caster sugar, 0.25 cup gluten-free Woolworths custard powder. Method: Preheat oven to 180°C/160°C fan-forced. Grease and line a 20cm round springform cake pan with ...
... and press into sides and trim. Freeze for 10 minutes. Line pastry with baking paper and fill with dried beans. Bake for 10 ... food processor until finely chopped. Sprinkle over tart and using a blowtorch, melt until golden. ...
... medium heat or microwave on high for 20 seconds or until hot. Add chocolate and stir until melted and smooth. Fill tarts with chocolate mixture and set aside to cool. Beat 1 egg white with a pinch of salt in a small bowl ...
... 250 g nuts, 1 can Aunty betty's whipped cream. Method: Preheat oven to 180 degrees C and grease a 23 cm loose bottomed tart pan. Brush each layer of pastry with butter, then layer each one on top of each, then cut around ...
... 160 g corn flour, 2 tbs cocoa powder, 1 cup espresso coffee, 2 tbs kahlua. Method: To make the base custard you will need to combine whole milk, icing sugar, egg yolks, vanilla essence and corn flour in a large stainless ...
... oven and allow it to cool for 5 minutes. Then take a small, sharp knife and use it to trim the excess pastry from the edges of the tart. Allow the tart to cool before dusting with icing sugar to serve. Categories: French ...
... into a 3mm round circle and use to line a 23cm tart pan with a removable bottom. Prick it lightly all over with ... the cooled onion mixture, then spread in the pastry shell. Sprinkle with the remaining cheese. Whisk the ...
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