8165 ahmeds chocolat pana cotta tart Recipes

ball prepared pizza dough, room temperature, butter (1 stick), cinnamon, cardamom, nutmeg, brown sugar , packed, tart apples, peeled, cored and thinly sliced, dried cranberries

baked tart crust, cooled , baked in 10-inch fluted tart pan with a removable bottom, whole milk ricotta cheese (8 oz.), cream cheese, at room temperature (6 oz.), sugar (5 1/4 oz.), vanilla bean , seeds scraped from, fine sea salt, freshly grated nutmeg, eggs, pure vanilla extract, strawberries, hulled and halved if large, strawberry jam

frozen tart shells (3-inches in diameter), egg yolks, granulated sugar, cream, vanilla, dried cranberries, granulated sugar, cream

butter, brown sugar, eggs (slightly beaten ), vanilla, vinegar, tart shells

butter or 3 -4 tbsp oil, plus 2 tbsp cold , cut into 4 chunks, for finishing, turkey breast , cutlet sliced 1/2-inch thick, salt and pepper, all-purpose flour, merlot, orange juice concentrate, brown sugar, tart cherries (recommended -- oregon)

macintosh toffee bars, evaporated milk, butter, tart shells, rosebuds

classic puff pastry, store bought, egg yolks, egg, whole milk, chunky applesauce, granny smith apples, apricot glaze , recipe follows, i use glaze to give a professional finish to a tart or cake. you can make almost any kind of fruit glaze you like using any flavor of jam. i use apricot because it is clear and has a neutral flavor. you may have to adjust the amount of water based on the consistency of the jam. heat it until it is liquid enough to apply it with a pastry brush., apricot jam, water

good quality vanilla ice cream, softened, ground mace or ground cinnamon, salt, honey, tart crust, store-bought or homemade, apples (golden delicious, granny smith or pippin), peeled, cored and thinly sliced, salted butter, melted, ground nutmeg, ground cinnamon, granulated sugar, granulated sugar, butter, cut into pats, room temperature

eggs, sugar, all-purpose flour, vanilla extract, unsalted butter, sheet frozen puff pastry (1/2 package), thawed, dry beans , for baking the tart shell, lemon , zested, fruit (berries, figs, bananas, stone , etc.), mascarpone cheese

prepared pie shell (deep tart pan), cream, sugar, vanilla bean, split in half, egg yolks, fresh peach, quartered , caramelized, cream in pastry bag with star tip, fresh mint sprigs, powdered sugar

bittersweet or semisweet chocolate, chopped, unsalted butter, eggs,* separated, superfine sugar, cold heavy cream, orange liqueur (recommended : grand marnier), tart shell , recipe follows, chocolate shavings or chocolate nibs, for garnish, all-purpose flour, sugar, salt, cold butter , cut into 1/4-inch pieces, vegetable shortening, ice water

sugar, unsalted butter, vanilla extract, all-purpose flour, salt, egg, a little over 1/2 stick) unsalted butter, all-purpose flour, brown sugar, cinnamon, dark corn syrup, egg, vanilla extract, whole, fresh cranberries, walnut pieces, equipment needed : an electric mixer or food processor, plastic wrap, rolling pin, 7-inch tart pan with a removable bottom or 8-inch pie pan

pasta frolla dough , recipe follows, partially baked tart shell , recipe follows, raspberry preserves or jam, apricot preserves or jam, pastry cream , recipe follows, preserved amarena cherries, egg, beaten, apricot glaze , recipe follows, pastry cream : crema pasticceria, milk, sugar, fine strips lemon zest, egg yolks, salt, unbleached all-purpose flour, vanilla extract or 3/4 tsp vanilla and 1 1/2 to 2 tbsp rum, unsalted butter, best-quality apricot jam or preserves, water or fresh lemon juice

free-form tart shell (recipe to follow), pastry cream (recipe to follow), fruit (see chef s note), glaze (recipe to follow) or confectioner s sugar for dusting, toasted sliced almonds or chopped pistachios, all-purpose , bleached flour (about 5 1/2 oz), sugar, salt, baking powder, cold, unsalted butter, cubed, egg, water, sugar, all-purpose bleached flour, salt, milk, egg, egg yolk, vanilla extract, soft unsalted butter, orange liqueur or kirsch, optional, apple jelly or apricot preserves, water or liqueur

prepared tart shell , pate brisee recipe follows, eggs, heavy cream, salt, white pepper, ground nutmeg, onion, sliced, olive oil, dijon mustard, bacon , cooked crisp, shredded gruyere, pitted kalamata olives, roughly chopped, store bought roasted red peppers, roughly chopped, crumbled goat cheese, special equipment : 9 by 2 1/2-inch deep foil pan, pan release spray, cornmeal, all-purpose flour, salt, butter, chilled and cut into bits, ice water

store-bought or homemade dough for tart shell, mozzarella cheese, shredded, chopped fresh basil, plus extra for garnish, tomatoes, sliced 1/4-inch, salt, black pepper, extra virgin olive oil, basil, chopped for garnish

flour, ice water, sugar, gooseberries, salt, lemon zest, butter, unsalted & cold, sugar, tart pan

pastry tart shell, uncooked, dijon mustard, grated swiss cheese, divided, baking potatoes, peeled and cut into large chunks, butter, olive oil, spanish onion, diced (2 cups), ricotta cheese, eggs, salt and pepper, to taste