lmonds and pear brandy or nectar.
Pour the custard mixture over
rease a round 9 inch tart pan.
Sift flour into
he rack.
Place all custard ingredients in a food processor
Grease a 9 inch springform tart pan.
Using a food
Remove tart shells cases from the package.<
ll be trimmed after the tart is in the pan, if
ver.
Transfer dough to tart pan, centering it carefully.
tick foil.
Stir the pear mixture, then, using a slotted
10 inch loose-bottomed tart pan. Roll out pastry then
Make Grand Marnier Custard Sauce.
For pears: Squeeze
n the freezer for another tart.
Preheat the oven to
Put the dough into your tart pan and let the edges
rease an 8 inch springform tart pan. Roll out dough between
br>Meanwhile, to make the custard filling, whisk eggs, vanilla and
up milk to the combined custard powder and caster sugar to
Preheat oven to 180 degrees Celsius.Lightly oil a medium sized ramekin.
Spoon pre-cooked pear into ramekin.
Beat egg and milk together lightly (with a few drops of vanilla essence if you like). Pour the mixture over the pear. Sprinkle a little nutmeg on top.
Place ramekin inside a larger ovenproof dish. Fill dish with water till halfway up the ramekin.
Bake in oven for 40mins or until custard is set.
4 x 12 inch tart pan.
To make the
ntil blended. Grease 9-inch tart pan with removable bottom. Press
Preheat oven to 325-degrees F.
Place baked tart shell on baking sheet. Set aside.
Cut apricots into wedges and arrange in tart shell.
In a bowl whisk together sugar, yolks and cream.
Stir in flour and salt. Stir to combine.
Pour cream/yolk mixture over apricots.
Sprinkle almonds over all.
Bake for 35-40 minutes or until custard is set.
Set oven to 375 degrees.
Place 4 (orbs) pear halves on crust (flat side down).
Mix eggs, sugar, heavy cream and pour over the pears.
Bake for 40 min or until golden brown.