Recipe: Appetizing Dragon fruit custard with Meringue Hazelnut Tart

Dragon fruit custard with Meringue Hazelnut Tart. This Fruit Custard Tart recipe is light and refreshing but indulgently creamy all at once. A beautiful Fruit Custard Tart is such classic simplicity, it's pretty and tastes amazing. Fruit custard is one of those desserts that I have grown up having along with gajar halwa, rice kheer, besan ladoo. fruit.

Dragon fruit custard with Meringue Hazelnut Tart Baking with pastry can be a little time-consuming. but the end result is well worth it! Who else is thrilled about summer being on the way? I'm so looking forward to warm days, playing outside with the kiddos and everything in bloom. You can cook Dragon fruit custard with Meringue Hazelnut Tart using 20 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Dragon fruit custard with Meringue Hazelnut Tart

  1. Prepare of For Tart.
  2. Prepare 150 gram of plain flour.
  3. You need 1 pinch of salt.
  4. It’s 1 tsp of ground ginger.
  5. You need 100 of from butter.
  6. You need 1 and 1/2 tsp of caster sugar.
  7. Prepare 6-8 of hazel nuts.
  8. Prepare 5-6 of walnuts.
  9. It’s of For Filling,.
  10. You need 1 cup of coarsely chopped dragon fruit.
  11. Prepare 1/2 cup of sugar.
  12. It’s 2 of egg yolk.
  13. You need 75 ml of fresh full fat milk.
  14. You need 75 ml of fresh full fat milk.
  15. Prepare 2-3 drops of pink food colour.
  16. It’s 1 tsp of vanilla extract.
  17. Prepare of For Meringue,.
  18. Prepare 2 of egg whites.
  19. You need 2 tsp of caster sugar.
  20. You need 1/2 tsp of cream of tarter.

To assemble the fruit tart, simply top with fresh fruit like strawberries, kiwi, raspberries and blueberries. Sugar Glaze For Fruit Tart Recipes. Vanilla Custard Tart With Blueberries and CreamComfortably Domestic. Custard Tart with Cream and Fresh FruitEpicurious.

Dragon fruit custard with Meringue Hazelnut Tart instructions

  1. First take Walnuts and hazelnuts in mixer jar and grind it.
  2. For making tart, sift the flour into a bowl with pinch of salt, sugar and ground ginger..
  3. Rub in butter till the consistency like bread crumbs, now add grind walnuts and hazel nuts in this.
  4. Now add 25 to 30 ml chilled water and knead the smooth dough and wrap in cling film and keep in refrigerator for 30 minutes.
  5. Now take out the dough from fridge, roll on floured surface, line a tart tin with butter and arrange the rolled dough in tart tin and cut the extra part from all sides.
  6. Now keep start tin again into fridge for 30 mins once chilled fill with asked beans and blind bake for 25 minutes or until golden, remove the baking beans and again baked for 5 mins more to crisp up to bottom, Allow to cool, then remove from tin.
  7. For the custard, add sugar and egg yolks and whisk vigorously until frothy.
  8. Add cream and milk in heavy bottom pan and heat gently heat the cream and milk in a pan until almost boiling.
  9. Remove from heat and allow to cool.
  10. Take little amount of cream mix and vanilla essence in egg yolk and sugar mixture.
  11. Pour the egg yolk mix back into the pan and heat gently, stirring with a wooden spoon, cook until mixture start to thick (about 5 mins).Remove from the heat and add food colour and let to cool.
  12. Transfer the dragon fruit slice in chopper and chopped coarsaly, add in prepared cream mixture.
  13. Take egg white in mixing bowl and whisk until they form soft peak (add sugar generously in between) add cream of tarter and mix gently.
  14. Fill the piping bag and pipe meringue drops over the tart, now use blow torch to scorch the merignue (I have no blow torch so I use lighter for this).
  15. Now Dragon fruit Custard with Meringue Hazelnut tart is ready to serve.

This extraordinary dessert, made with crisp chocolate-hazelnut meringue and whipped cream, is simple to make. But pastry chef Daniel Jasso of Portland. Cut pastry sheets to fit tart shells. They will shrink a little, so allow them to overhang slightly. Line pastry cases with baking paper and fill with baking weights or dried Strain mixture through a fine sieve, over a large jug.

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