by TheFriendlyFoodieGirl
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my 6 recipes »
TheFriendlyFoodieGirl's Notes:
Expand1 1/4 cup all purpose flour Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 tablespoon white sugar Ask a question about this ingredient
1/2 teaspoon Almond Extract Ask a question about this ingredient
1/4 cup ice water Ask a question about this ingredient
1/2 cup Cold Unsalted Butter (cut into small pieces) Ask a question about this ingredient
4 Eggs Ask a question about this ingredient
2 cups Milk Ask a question about this ingredient
Place flour, salt, and sugar in food processor and process until thoroughly mixed
Ask a question about this stepAdd butter and process until mixture is coarse. This should take about 15- 20 seconds.
Ask a question about this stepWhile running the processor, steadily pour ice water through feed tube until dough holds together when pinched. (this should not take more than 30 seconds)
Ask a question about this stepForm dough into disc like shape, cover in plastic wrap and refrigerate for 45- 60 minutes.
Ask a question about this stepRemove dough from fridge and roll out to fit tart pan.
Ask a question about this stepBake tart shell until slightly brown. (at about 400F for about 10 minutes)
Ask a question about this stepBeat Eggs well, then mix with Milk, Cinnamon, and Nutmeg together
Ask a question about this stepPour custard into cooled tart shell
Ask a question about this stepBake for about 40 minutes at 350F until custard is set. (You can test this by inserting a knife in the center of the tart, if it comes out clean, it is ready)
Ask a question about this step1 tablespoon Butter Ask a question about this ingredient
2/3 cups Guava Paste Ask a question about this ingredient
1 teaspoon Blood Orange Olive Oil Ask a question about this ingredient
2 tablespoons Amaretto Ask a question about this ingredient
Place butter and Guava paste in small sauce pan and stir until the paste liquifies
Ask a question about this stepDrizzle Blood Orange Olive Oil over liquified guava paste and add Amaretto. Stir Well and don't allow to burn!
Ask a question about this stepDrizzle over baked custard tart while sauce is still hot.
Ask a question about this stepEat and enjoy!
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
