Sentences with phrase «for top of tarts»

Not exact matches

Reserve a couple of tablespoons of the chocolate mixture for creating chocolate swirls on top of the tart.

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We used frozen Montmorency tart cherries as the basis for a smoothie, lightly sweetened with maple syrup and a bright squeeze of lemon juice, and topped it with dried cherry almond granola.

Bake the tart for 35 to 40 minutes until the top is golden brown, then move the tart onto a cooling rack and cool for 20 minutes, then brush top of pears with melted jam.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

2 large apples, sliced 1/3 cup brown sugar, loosely packed 1 tsp cinnamon 3 tbsp of unsalted butter, cold, cut into small pieces 1 sheet of puff pastry 2 - 3 tablespoons apricot jam (optional — for glazing the top of the baked tart)

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Press half the dough into the bottom of your tart pan, reserving the leftover dough for the top of the cobbler.

Its adjustable flame also comes in handy for melting grated cheese and browning meringues and the tops of tarts.

Pipe dollops on top of the tart, increase the temperature to 200 °C (400 °F) and bake for another 10 minutes, until the meringue is browned.

Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.

Arrange the pears on top of the tart mixture and bake for 35 to 40 minutes, or until a toothpick inserted in the centre of the tart comes out clean.

A vegan recipe for the classic German Apple Cake featuring a layer of moist cake topped with tart apples and smothered with sweet, toasted almonds.

You can use them to top off pot pies or make fruit filled hand pies or fake out danishes for breakfast or make puff pastry tarts topped with all sorts of delicious ingredients for appetizers.

These one - bite tarts can be topped with sprigs of fresh thyme or rosemary for an even more festive look.

A blondie cookie bar with chunks of white chocolate chips and dried cranberries, topped with sweet cream cheese icing, tart dried cranberries and white chocolate drizzle — perfect for the holidays!

This tart has great flavor, but can be a bit rich for some... I love the contrasting flavor of the sea salt sprinkled on top.

And a dollop of coconut cream that's been chilled in the fridge makes a delicious topping for cakes, scones, pies and tarts.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

The Bitter Lemon is balanced and tart with top notes of lemongrass, lemon peel and spice and is a classic mixer for vodka.

For a delicious early summer topping, place fresh whole hulled strawberries upside - down on top of the cooled tart.

Very easy tart to prepare with lots of room for variations with the toppings.

Notes: This is my go to tart recipe for all seasons; I've made it with apples, as mini pumpkin pies and I've been topping it with fresh fruit, as of late.

For the cherry on top — so to speak — the dessert menu offers an elegant selection of cakes, puddings, ice creams and tarts that draws inspiration from old - school recipes and seasonal ingredients.

Blackberry Tarts Yield: 16 mini tarts Filling 1 cup raw cashews (soaked for min 1 hr) 5 tbsp lemon juice 1 tbsp lemon zest 5 tbsp filtered water + one tbsp 6 drops liquid stevia or 2 tsp agave syrup Tart Shell 1 cup raw almonds, optionally soaked over night 1 1/4 cup dried organic dates 1 tbsp filtered water, if needed for combining the above Toppings fresh blackberries, raspberries or strawberries fresh stevia leaves or mint leaves for garnish Method For the Filling; Combine cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last tbsp of water for consistency if neTarts Yield: 16 mini tarts Filling 1 cup raw cashews (soaked for min 1 hr) 5 tbsp lemon juice 1 tbsp lemon zest 5 tbsp filtered water + one tbsp 6 drops liquid stevia or 2 tsp agave syrup Tart Shell 1 cup raw almonds, optionally soaked over night 1 1/4 cup dried organic dates 1 tbsp filtered water, if needed for combining the above Toppings fresh blackberries, raspberries or strawberries fresh stevia leaves or mint leaves for garnish Method For the Filling; Combine cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last tbsp of water for consistency if netarts Filling 1 cup raw cashews (soaked for min 1 hr) 5 tbsp lemon juice 1 tbsp lemon zest 5 tbsp filtered water + one tbsp 6 drops liquid stevia or 2 tsp agave syrup Tart Shell 1 cup raw almonds, optionally soaked over night 1 1/4 cup dried organic dates 1 tbsp filtered water, if needed for combining the above Toppings fresh blackberries, raspberries or strawberries fresh stevia leaves or mint leaves for garnish Method For the Filling; Combine cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last tbsp of water for consistency if needfor min 1 hr) 5 tbsp lemon juice 1 tbsp lemon zest 5 tbsp filtered water + one tbsp 6 drops liquid stevia or 2 tsp agave syrup Tart Shell 1 cup raw almonds, optionally soaked over night 1 1/4 cup dried organic dates 1 tbsp filtered water, if needed for combining the above Toppings fresh blackberries, raspberries or strawberries fresh stevia leaves or mint leaves for garnish Method For the Filling; Combine cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last tbsp of water for consistency if needfor combining the above Toppings fresh blackberries, raspberries or strawberries fresh stevia leaves or mint leaves for garnish Method For the Filling; Combine cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last tbsp of water for consistency if needfor garnish Method For the Filling; Combine cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last tbsp of water for consistency if needFor the Filling; Combine cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last tbsp of water for consistency if needfor consistency if needed.

You have the tart, cool crunch of the apple (I prefer Granny Smith for their tart flavor and firm texture, but you can use your favorite apple variety), the rich flavor and chewy texture of the caramel, and just enough chocolate to take this dessert over the top.

We have been topping tarts, pies, and berries for years with a dollop on its own or by adding a dash of sugar for sweetness.

Pour into the prepared tart tin and bake for 25 — 30 minutes until the top is nice and glossy and sort of crackled.

have been making kefir for a couple of months... it goes so fast in NYC when the temperature is over 90 farenheit...... slower process now on counter top with ambient temperature 20 - 30 degrees lower.My product is tart and bubbly... i add chopped berries to a taste treat.I do feel rinsing the grains is important as the rinsed grains seem to make less cheese curd.....

So, although tart cherries may be your top choice for insomnia and exercise recovery, sweet cherries are useful in cases of gouty arthritis.

For fig tarts, arrange sliced fresh figs across the top of baked tart.

In fact, along with ginger, turmeric and hot peppers, Montmorency tart cherries top Grotto's list of «Best foods for numbing aches and pains.»

On the counter top in my kitchen I put some lilac on this lovely Shabby cupcake stand that I use a lot in my home for all kind of things... beside holding cupcakes and mini tarts:) On the left you can see one of the French made pots with some small lemon trees I planted last year and on the right the painted jars I've made to reorganize my kitchen.

Favreau has a gift for tart comedy but is only another action director, and the long climax has so much faceless military hardware zipping about and lighting up the night sky, it feels like watching an anxious teenager's screen capture of his top - scoring video game.