Fresh Fruit Tart with Vanilla Custard

Fresh Fruit Tart with Vanilla Custard

There’s nothing prettier than a fresh fruit tart for summer gatherings.  They are just so pretty and so bright and don’t they just shout out summer dessert?  I like to use whatever fruit I can find that is perfectly ripe and ready to use. Strawberries, raspberries, blueberries and kiwi work well. Mandarin oranges add a nice citrus touch. I also like to make smaller 4 inch tarts so each person has their own. These make wonderful gifts too! So easy to make and so delicious!

Fresh Fruit Tart with Vanilla Custard

CRUST

2 tablespoons heavy cream, very cold

1 large egg, beaten

1/2 teaspoon pure vanilla extract

1 1/3 cups all-purpose flour

1/2 cup confectioners' sugar

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

Whisk the cold heavy cream, egg, and vanilla together in a small bowl. Set aside.

Whisk the flour, confectioners' sugar, and salt together in a medium bowl. Add the cubed butter on top and cut in using a pastry cutter or two forks until the entire mixture resembles pea-sized crumbs-- a few larger crumbs is okay.

Pour the cream and egg mixture on top and stir to combine. Use your hands to make a ball. Place the dough on a lightly floured surface and flatten into a 1-inch thick disc. Wrap the dough in plastic wrap and refrigerate for 1 hour .  Remove dough from the refrigerator and roll out into a 9-inch circle. Place into a greased 9-inch tart pan and press it down into the pan and up the sides until it is even all around.  Trim off excess dough. Place in freezer for at least a 20-30 minutes. It is important for the dough to be very cold before it goes into the oven.

Preheat oven to 350 degrees.  Remove crust from the freezer and bake for about 20 minutes. Use a fork to prick a few holes into the bottom of the crust and bake for 5-6 more minutes or until lightly golden brown. Allow to cool completely before filling.

VANILLA CUSTARD CREAM

3/4 cup granulated sugar

1/2 cup all-purpose flour

1/8 teaspoon salt

2 cups whole milk

Yolks from 2 large eggs

2 tablespoons butter, cut into small pieces

In a medium saucepan, mix the sugar, flour, and salt. Whisk in the milk until smooth.  Bring to a gentle boil over medium heat, and whisking constantly, boil for four to five minutes until the mixture thickens. Remove the pan from the heat.

In a small bowl, whisk the egg yolks. Gradually whisk in about one cup of the hot-milk mixture. Pour the egg yolk mixture into the saucepan and, whisking constantly; simmer for 2 to 3 minutes until slightly thicker. Remove the pan from the heat. 

Add the butter and vanilla, and stir until the butter is melted. Strain the custard through a fine sieve set over a medium bowl. Place plastic wrap directly on the surface of the custard to keep a skin from forming. Refrigerate until cool, about 1 hour.

FRUIT & GLAZE

Your choice of fresh sliced fruit

2 tablespoons orange or apricot preserves 

1 tablespoon water

  

Glaze: 

Garnish the tart with fresh fruit. Mix the preserves with the water and warm for about 15 seconds in the microwave or melt it on top of the stove in a small saucepan.  Remove from heat and set aside.

Brush glaze on top of the fruit.  You can also pour it on top. You just want to make sure all the fruit is glazed and shiny.  The more gloss, the prettier the tart. Slice and enjoy! Leftovers keep well in the refrigerator for a few days.

I used these 6 inch tart pans for individual tarts. This recipe should make 4 of them.

I used these 6 inch tart pans for individual tarts. This recipe should make 4 of them.

https://www.amazon.com/gp/product/B00022447G/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B00022447G&linkCode=shr&tag=welchome08-20&linkId=E2NOM6C4XOYLWQ67&qid=1498236262&sr=8-6&keywords=mini+tart+pans

Warm Molten Lava Cakes

 Warm Molten Lava Cakes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Molten chocolate lava cakes were created by a master quite by accident, when he pulled a chocolate cake out of the oven before it was done and discovered the center to be enticingly warm and pudding-like.  I love these cakes.  They are easy to make and can be stored ahead of time and baked later.  The key is to serve them right out of the oven the centers will bake and you won’t have your pudding in the middle.

Warm Molten Lava Cakes

 

1 stick (1/2 cup) unsalted butter, plus more for buttering the ramekins

6 ounces Ghirardelli bittersweet chocolate, chopped

2 large eggs

2 large egg yolks

1/4 cup plus 2 tablespoons light brown sugar, packed

1 teaspoon vanilla extract

Pinch of salt

3 tablespoons all-purpose flour

 

Preheat the oven to 450 degrees. Set your oven rack in the middle position. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Generously butter six 6-ounce ramekins with lots of butter. Do not substitute non-stick cooking spray. Set the ramekins on a baking sheet. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Melt the butter in a medium bowl in the microwave.  Immediately add the chopped chocolate and stir until the chocolate is completely smooth and melted. If a few chunks remain, place the bowl back in the microwave for 20 seconds, then stir again. Repeat if necessary. Set aside.

 

Using an electric mixer, beat the eggs, egg yolks, brown sugar, vanilla and salt at high speed until thickened and pale, about 4 minutes. 

 

Add the melted chocolate mixture and flour to the egg mixture and fold with a rubber spatula until just combined (the chocolate sinks to the bottom so be sure to scrape it up into the batter).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spoon the batter evenly into the prepared ramekins and bake for 10 minutes, until the cakes are set and puffed up over the edges of the ramekins. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Let the cakes cool in the ramekins for 1 to 2 minutes; then, holding the hot ramekins with a dish towel, carefully invert the cakes onto dessert plates. They should pop right out, but you can run a thin-bladed knife around the edges if necessary. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve immediately. (It's important not to let the cakes sit after baking, as the centers will continue to cook.) 

 

 

 

 

 

 

 

 

 

 

     Dust with powdered sugar or top with whipped cream or ice cream! 

 

     

    

 

 

 

 

 

 

 

 

    

 

Enjoy!

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Homemade Tomato Soup with Grilled Cheese Roll Ups

Homemade Tomato Soup with Grilled Cheese Roll Ups

There's nothing better than a bowl of tomato soup and a grilled cheese sandwich. I make my soup thick and rich and full of flavor  and to change things up a little, I make my own little grilled cheese roll ups to serve alongside my soup. Fun to make and so good!  Perfect little tomato soup dippers!   

Homemade Tomato Soup with Grilled Cheese Roll Ups

 Butter for frying

8 slices of white bread, crust removed

8 slices of cheddar cheese, or your favorite

Make your soup following the recipe below. While the soup is simmering, make the grilled cheese roll-ups. 

Roll crustless bread into flat, 1/4-inch thick squares, using a rolling pin. Place a cheese slice on each slice of bread and roll up tightly. Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. 

 

Working in batches, add the roll ups to the skillet, seam side-down. Cook, turning often, until all sides are golden and the cheese has melted, about 3 minutes. 
























Wipe the skillet clean with a paper towel and add more butter before adding more roll-ups. Ladle soup into bowls and serve with grilled cheese roll-ups. 

 

Homemade Tomato Soup with Grilled Cheese Roll Ups

3 (14.5 ounce) cans of diced tomatoes
8 cloves of garlic, peeled
1 medium onion, sliced
Salt and freshly ground pepper to taste
1 tablespoon olive oil
3 ounces bacon, diced small
1 quart chicken stock, divided
1 bay leaf
2 tablespoons butter
About 1/4 cup fresh basil leaves, chopped
1/3 cup heavy cream

Preheat the oven to 450 degrees. Drain the diced tomatoes, reserve the juices. Spread the tomatoes, garlic, onion on a baking sheet. Season with salt and pepper to taste. Drizzle with olive oil – about 1/4 cup. Roast for about 20 minutes until caramelized.

Next, heat the oil in a large Dutch oven or soup pot. Add the bacon and saute until golden brown and crispy. Reserve about 3 tablespoons of fat but drain the rest.

 

Add the roasted tomatoes, garlic and onion. Add in the reserved tomato juice and 2/3 of the chicken stock and stir. Then add the bay leaf and butter to the pot. Bring the soup to a boil and then lower the heat to simmer and cook for 20 minutes.

  









Next add the fresh basil leaves. Next pour soup into blender or use an immersion blender and puree the soup until smooth. If you want the soup to be thinner, add more chicken stock. Taste and adjust seasoning. Last, stir in cream and make a grilled cheese sandwich and enjoy! 

Photography is the property of and copyrighted to Welcome Home.

 

Blueberry Scones with Lemon Glaze

 

Blueberry Scones with Lemon Glaze

Store bought scones always seem to be so dry and heavy.  But not when you make them at home and eat them warm right out of the oven.  I love a good scone with my coffee, especially on a cold winter morning as I sit in front of the fire. These scones are just perfect with just the right combination of blueberries and lemon. Perfect for a busy Christmas morning.

Blueberry Scones with Lemon Glaze

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones

Lemon Glaze

1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated

Preheat the oven to 400 degrees.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.

Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either microwave the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Photography is the property of and copyrighted to ©Welcome Home.

Very Berry Cheesecake

 Very Berry Cheesecake

Here's a pretty dessert for your July 4th get together.  Creamy cheesecake topped with a trio of delicious, patriotic toppings including strawberries, blueberries, and sweetened whipped cream! 

Very Berry Cheesecake 
​
1 1/4 cups graham cracker crumbs 
5 tablespoons butter, melted 
3 tablespoons sugar 
3/4 cup sugar 
3 (8 oz.) blocks cream cheese, room temperature. 
2 eggs 
1 teaspoon  pure vanilla 
1 teaspoon lemon juice 
pinch of salt 
2 cups sour cream 
1/2 cup sugar 
1 teaspoon pure vanilla 
1/3 cup of apricot jam 
2 teaspoons water 

Preheat oven to 350 degrees.  In a medium bowl, combine crust ingredients together until well combined and press into a 9″ spring form pan, pressing crumbs into bottom and about 1/2 to 1 inch up sides of pan. 

Combine the sugar and softened cream cheese in a large mixing bowl and beat together until smooth. Add the eggs, one at a time, beating between each addition. Add the vanilla, lemon juice and salt and beat until smooth and creamy. Pour into crust. Bake at 350 degrees for 35-45 minutes.  Mix together sour cream, sugar and vanilla and set aside. 

When cheesecake is finished baking, remove it from the oven and turn down the heat to 325 degrees. Pour topping over hot cheesecake, gently spreading to edges. Return cheesecake to oven and bake for an additional 12-15 minutes.  Allow to cool to room temperature while still in pan.  Then refrigerate cheese cake for two to three hours before removing from pan.  Top cake with blueberries and strawberries.  

Heat jam and water together. Whisk. Add more water if necessary to get a consistency of thin honey which you can easily brush on fruit with a pastry brush.  Pour glaze over fruit and cake and brush on extra glaze if necessary. 

Photography is the property of and copyrighted to ©Welcome Home.