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Individual Custard And Macaroon Tartlets
3
Store−bought pie crusts; (packaged flat
And folded) to make 12 individual pastry
Tart shells in ramekins
2
1
1
4
1
1
Cup Heavy cream
Cup Sugar
Vanilla bean; split in half
Egg yolks
2 Small Coconut macaroons
Cup Sweetened whipped cream
Fresh mint sprigs
Powdered sugar; in a shaker
2
1/2 Other Carbohydrates
Preheat oven to 350 degrees. Cut out 12 pastry rounds 3 inches larger than
the diameter of the ramekins and pat into the small ramekins. Line the
pastry with foil and weight down with dried beans, rice or pie weights and
bake for 5 to 8 minutes or until pastry is light golden−brown. Remove the
foil and beans and set ramekins aside. In a sauce pot, combine the cream,
sugar, and scraped vanilla bean. Bring the cream up to a simmer to dissolve
the sugar. Simmer for about 3 to 5 minutes. Remove from the heat and discard
the vanilla bean. In a mixing bowl, whisk the egg yolks until frothy. Temper
the cream into the yolks. Place a macaroon in the center of each pie shell.
Pour the custard into the shells. Place the ramekins in a warm water bath.
Bake for 20 minutes or until the custard is set and the top is golden brown.
Remove from the oven. Serve cold. Garnish with the whipped cream, mint, and
powdered sugar. This recipe yields 12 servings.
Individual Custard And Macaroon Tartlets
358
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