Classic Butter Tarts recipe

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Pecan Butter Tarts | Oh Yum with Anna Olson

Learn to make delicious Pecan Butter Tarts with Oh Yum & Chef Anna Olson. Click on SHOW MORE for recipe ingredients and cooking guide. Cooking ingredients: 1 recipe 2-crust pie dough, shaped into 2 logs and chilled ½ cup unsalted butter 1 cup packed dark brown or demerara sugar 2 large eggs ½ cup maple syrup 1 Tbsp lemon juice 1 tsp vanilla extract ¼ tsp salt ½ cup lightly toasted pecan pieces Baking Instructions: Preheat the oven to 400 °F and lightly grease a 12-cup muffin tin. Pull the chilled dough from the fridge 20 minutes before rolling. Cut each of the logs of chilled pie dough into 6 pieces. Roll each piece out on a lightly floured work surface to just under a ¼-inch thick and use a 4 ½ inch round cookie cutter to cut each into a circle. Line each muffin cup with the pastry so that it comes about ½-inch higher than the muffin tin, and chill the lined tin while preparing the filling. Melt the butter and brown sugar in a saucepot over medium heat, stirring until the mixture is bubbling. Remove the pot from the heat. In a separate bowl, whisk the eggs with the maple syrup, lemon juice, vanilla and salt and slowly pour in the hot sugar mixture while whisking constantly until incorporated. Sprinkle a few pecan pieces into the bottom of each tart shells and ladle or pour the filling into each shell. Bake the tarts for 10 minutes at 400 °F, then reduce the oven temperature to 375 °F and bake for an additional 10-15 minutes, until the filling is bubbling and the crust edges have browned. Cool the tarts in the tin and after about 5 minutes, carefully twist them around in the pan to prevent sticking and keep them in the pan until completely cooled. The butter tarts should be stored refrigerated but are best served at room temperature. The tarts can be stored chilled for up to 3 days. Subscribe for more video recipes: http://goo.gl/MJV4af Anna Olson Books: Buy Back to Baking with Anna Olson Recipe Book on Amazon: http://amzn.to/21Cetiy Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: http://amzn.to/21CeGCw Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: http://amzn.to/21CeFOK Buy In The Kitchen with Anna Recipe Book on Amazon: http://amzn.to/21CeNhc Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: http://amzn.to/21CePFO Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: http://amzn.to/21CeQtE - Follow Anna on social media: Pinterest: https://pinterest.com/chefannaolson Twitter: https://twitter.com/olson_anna Facebook: https://www.facebook.com/chefannaolson Instagram: https://instagram.com/chefannaolson Anna's Official Website: http://annaolson.ca - Follow Oh Yum on... Facebook: https://facebook.com/ohyumfood Instagram: https://instagram.com/ohyumfood Pinterest: https://pinterest.com/ohyumfood Twitter: https://twitter.com/ohyum_food Official Oh Yum Website: https://ohyum.tv

Tartaletas de frutas | Postre sin horno | Quiero Cupcakes!

♡ Vídeo paso a paso para hacer tartaletas rellenas de crema pastelera y frutas. Es una receta sencilla pero con un sabor buenísimo. Además, como postre queda muy bien presentado. Para la base utilizo galletas trituradas y mantequilla derretida. Esto nos permite hacer unas tartaletas sin horno y sin complicaciones. En el vídeo también os doy algunos trucos y consejos para que no nos salgan grumos al hacer la crema pastelera. Ya veréis que será súper sencillo hacer estas tartaletas! ♡ Si te gusta el vídeo dale al “ME GUSTA” y comparte el enlace :) ****************************************­********************* ►¿Quieres enviarnos alguna cosita? Quiero Cupcakes NºAPDO: 508 Crta. Antigua de Valencia 75-77 08914 Badalona (España) ****************************************­********************* ►► INGREDIENTES para 6 tartaletas: ► BASE DE GALLETA: ● 120g Galletas ● 60g Mantequilla ● 1 Pizca de canela en polvo (opcional) ► CREMA PASTELERA: ● 300ml Leche ● 3 Yemas de huevo L ● 60g Azúcar ● 30g Fécula de maíz (Maizena) ● 1 cdta Extracto de vainilla ► DECORACIÓN: ● Fruta al gusto ● Mermelada para pincelar la fruta (Yo he utilizado de melocotón) ● Hojas de menta fresca ****************************************­********************* ➜ Si queréis más información visitad www.quierocupcakes.com ➜ Podéis estar atentos a todas nuestras novedades en las principales redes sociales: ■ Facebook: https://www.facebook.com/quierocupcakesbcnPag ■ Twitter: http://twitter.com/Quiero_Cupcakes ■ Instagram: http://instagram.com/quierocupcakesbcn ■ Pinterest: http://pinterest.com/QuierocupcakBCN ****************************************­********************* Música: Life of Riley de Kevin MacLeod está sujeta a una licencia de Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/) Fuente: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400054 Artista: http://incompetech.com/ ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬

BETTER THAN TAKE OUT - Sweet And Sour Pork Loin Recipe (Central Chinese Style) [糖醋里脊]

There are many styles of sweet and sour pork in China such as South China Gu Lao Rou [咕咾肉], north Chinese style Guo Bao Rou [锅包肉], Fujian Style Cherry Pork [樱桃肉]. Today we are making Tang Cu Li Ji [糖醋里脊], translated as sweet and sour pork loin. It is actually from the center part of China. My mom is from the center of China so this is the style that I will normally eat at home. But I live in South China so Gu Lao Rou will be the choice when I go out to eat. Anyway, I think all kinds of sweet and sour pork are delicious. They have that nice balance of sweet and sour which is what makes me love about it. So let’s get started. South China Gu Lao Rou [咕咾肉] video link: https://youtu.be/_4fFSKXIsBs Ingredients for the pork (Serve 2-3) - 250 grams of pork tender - 1 tbsp of soy sauce - 1/4 tsp of baking soda - 1/4 tsp of salt - 1 egg - 1/4 cup of all-purpose flour - 3 tbsp of water - 1/2 tsp of baking powder - Enough oil to deep fry Ingredients for the sweet and sour sauce - 1/4 cup of ketchup - 1/4 cup of water - 1/4 cup of sugar - 3 tbsp of vinegar - Cornstarch water: 1 tbsp of cornstarch + 1 table of water - 3/4 tsp of salt or to taste - Some dried orange peel (can be switched with fresh orange peel or lemon zest) INSTRUCTION - You will need 250 grams of pork loin. This is what I usually do. Slice the pork into thick pieces. Then cut it into thick strips. Marinate it with 1 tbsp of soy sauce, 1/4 tsp of salt, and a 1/4 tsp of baking soda (Not baking powder, they are different). Give that a nice mix. If you want to add some black pepper, garlic powder, go ahead. I just want to keep it simple. Let that sit for 20 minutes so it has enough time for the baking soda to tenderize the pork. - While waiting, we can make the batter. You will need 1/4 cup of all-purpose flour, 1 egg, 1/2 tsp of baking powder(not baking soda) and 3 tbsp of water. Mix it well. - Put the pork into the batter. Mix it nicely. Make sure every piece of the pork is coated well. Let it sit for about 10 minutes. - While waiting you can heat up the oil to 360 degrees Fahrenheit. [ 182 degrees Celsius]. Add the pork strips one by one. I usually put the pork as close as possible to the oil and then drop it in. In this way, the oil won’t splash everywhere. - Once you can feel that one side is crispy. You can flip it over and fry the other side. Once both sides are done, take it out. Let it sit for a few minutes and we are going to double fry it. If you are serving guests, you can just let it sit there and double fry it right before serving. The second fry should take less than a minute and you can take it out. It should be beautifully golden brown. - Now let me show you how to make the sweet and sour sauce. You should make this sauce in advance so you can mix it with the pork right after it is fried. - You will need 1/4 cup of ketchup, 1/4 cup of sugar, 1/4 cup of water, 3 tbsp of vinegar, and 3/4 tsp of salt (or to taste). Besides that, I like to add some dried orange peels. If you don’t have it, you can use fresh ones or even some lemon zest. - Stir the sauce on medium heat. Once it is bubbling, turn the heat to low, add Some cornstarch water. Make sure you are stirring the sauce while adding the starch water or else it will clump up. Keep cooking it on low heat until it feels sticky but still flowing easily. - Pour the sauce all over the freshly fried pork. Give it a nice toss. Sprinkle some diced spring onion. Toasted sesame seed. Make sure you serve it immediately. This is a delicate dish. If you are like me playing around with the camera for pictures, you are not going to enjoy that nice crispiness. Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible! ...and if you've read this far, might as well subscribe. More recipes coming soon =)

Citrus Fruit Loaf by Odlums

Try our simple Citrus Fruit Loaf. This zesty twist to classic tea brack uses orange juice as a substitute for tea. Delish! http://bit.ly/2qnIkn5

9 Mind-Blowing Food Party Rings

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Make yummy butter tarts quickly and easily with this brilliant recipe. PHILADELPHIA cream cheese makes the pastry extra tasty and super easy to work with.

Get recipe: https://kraft.ca/2K7edqA
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