Sentences with phrase «serve over the tart»

Swirl through enough raspberry couli to create a ripple effect and save the rest to serve over the tart upon serving.

Not exact matches

No longer just a low - fat ice cream imitation, frozen yogurt has exploded in popularity over the last seven years, thanks to the emergence of tart flavors and the self - serve model.

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)

Place a serving platter on top of the cooked pastry and, holding tight, flip the skillet over so that the tart comes out of the skillet and ends up on the platter, pastry side down.

Drizzle this over cranberry frangipane tart slices before serving if desired.

Toss the arugula leaves in the dressing too and place some leaves over the tomatoes (you'll serve the remaining leaves with the tart slices).

It's a traditional Canadian dessert... Along with butter tarts that are served over holidays.

To assemble the full tart, place the finely sliced apples into the tart shell and spoon over the apple / elderflower mixture, ensuring it fills all the gaps — bake for a further 20 - 30 minutes until the mixture has started to set and then allow to cool before serving

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

This classic mayonnaise - based French sauce, a close cousin to tarter sauce, is the thing to serve over cold meat, with fried seafood, or with blanched or boiled vegetables.

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.

Slice the tart into six even pieces, drizzle chocolate glaze over in the design you like, and serve it alongside the berries of your choice.

The colour when blended with avocado should be quite dark, taking over the green of the avocado)-- Maple Syrup, 1 cup (adjust quantity to your preferred level of sweetness but you should not taste the avocado, just benefit from its creamy texture which serves as the dairy replacement in this tart)-- Natural almond butter, 1 / 4th cup (if allergic to nuts - use tahini / sunflower seed or pumpkin seed butter)

Place a serving platter, slightly larger than the pan, over the pan and invert the tart.

Before serving, let stand at room temperature at least 15 minutes but no longer than 30, then arrange sliced fresh mangoes over top of tart.

Using oven mitts, carefully flip the skillet over to invert the tart onto the serving dish.

And then to top the cheesecake, I wanted to try and replicate the tart, sweet flavor of the berry sauce that I had on the cheesecake in Paris, so I made a chunky raspberry & strawberry sauce to pour over each serving of cheesecake.

... I also seemed to have at least an extra cup of filling left over from filling the tart pan... but, of course, this is delicious and nice to serve with scones at brunch!

So, before you turn down the idea of tofu chocolate mousse (or worry your vegan skeptic friends will feel betrayed to hear they're eating a tofu dessert) serve them this chocolate tart and watch as they fight over the last piece.

Then, at serving time, put the tart on the stove over medium heat for a couple of minutes, shaking the pan to melt the caramel, so the tart will unmold easily.

Drizzle the dressing over sliced fresh peaches, blueberries, sweet or tart apple slices, and whole citrus segments; and serve in a separate side dish alongside your favourite greens.

Before serving, you can brush the pears with some warmed apple jelly to glaze, or dust confectioner's sugar over the tart.