Today I made a pumpkin Custard Cookie Tart! It was delicious and perfect for Halloween or Fall, especially for a small amount of people if you're just at home! Make it any shape you want and have fun decorating!
And HEY, Don't forget to SUBSCRIBE!!
RECIPES
Almond Sablé Dough
312 g All purpose flour
85 g Almond flour
1/2 tsp Salt
227 g unsalted butter room temperature
57 g powdered sugar
1 large egg
1 large egg yolk
Pastry Cream Filling
454 g milk
71 g granulated sugar
2 tsp vanilla extract
43 g cornstarch
2 large egg yolks
1 large egg
57 g unsalted butter
57 g granulated sugar
Stabilized Whipped Cream
227 g heavy whipping cream
2 Tbsp powdered sugar
2 tsp vanilla extract
1 Tbsp instant pudding mix
Instructions
1. In a bowl, whisk together the AP flour, almond flour and salt.
2. Put a paddle attachment onto your stand mixer, then combine butter and confectioner's sugar in mixing bowl. Mix on medium-low speed until combined, about 4 minutes.
3. Mix in the egg and then the yolk, allowing each to be incorporated before adding the next. In 2 parts, add the flour mixtures, scraping down the sides of the bowl after each part.
4. Turn bowl over with dough mixture onto a clean lightly-floured work surface. Divide in half, shape into flattened desks and wrap each 1 in plastic warp. Refrigerate for at least 1 hour, or overnight.
5. Roll out dough to 1/8" thick on parchment paper. Use a template to cut two shapes. Chill in the freezer 5 minutes.
6. Bake tart dough at 350F for 10-14 minutes until just starting to brown. Don't underbake or your tart wont be crisp. Let cool.
Pastry Cream Filling
1. Bring milk and first quantity of sugar to a simmer over medium high heat. Whisking constantly to avoid burning.
2. Combine the eggs, cornstarch, and second quantity of sugar in a heat proof bowl and whisk to combine
3. Add 1/4 of your hot milk mixture to the egg mixture VERY slowly while whisking constantly to temper your egg yolk mixture (you don't want your eggs to cook!) Whisk until smooth.
4. Slowly add the rest of the milk, whisking constantly. Return mixture to the saucepan and bring to a simmer.
5. Once your mixture starts bubbling, reduce the heat to medium and continue whisking for 2-3 minutes to ensure the mixture is cooked and properly thickened.
6. Pour your mixture into a heatproof container and place your butter cubes on top, allowing them to melt. Do not cover.
7. Allow your pastry cream to cool until just warm to the touch. Stir in your butter and then add in your vanilla extra.
8. Cover with plastic wrap so that it's touching the surface of the pastry cream to avoid a skin forming. Let cool completely before using.
Stabilized Whipped Cream
1. Whip heavy cream to soft peaks with a whisk or stand mixer
2. Add in powdered sugar, vanilla and instant pudding. Whip to firm but soft peaks. Don't over-whip.
3. Fold together the cooled pastry cream and whipped cream to make your cream tart filling.
Alternate Filling Recipe:
8 oz (1 Block, 226g) cream cheese
1/2 cup sugar - can use up to 2/3 cups
1 cup heavy cream
1 tsp vanilla extract
Beat together the cream cheese and sugar for 2 minutes. Add the heavy cream and vanilla extract. Beat on medium-high speed for 2-4 minutes, until thick and creamy.
FOLLOW ME
Instagram - / qaked_by_asmi
Twitter - / asma_q
Facebook - / qaked
Pinterest - / qaked_by_asmi
Snapchat - @asmatq
Email - qaked.by.asmi@gmail.com
I also LOVE travel and travel a lot with my hubby! Check out our other instagram account for my travel pics!! @browniesonthemove
GOT AN IDEA FOR A CAKE? I'd love to hear it - subscribe & comment below!
If you make this, or any of my other cakes, I'd LOVE to see them!! Send me pics at qaked.by.asmi@gmail.com or tag me on instagram!
14 окт 2024
