Professional Baker Teaches You How To Make MERINGUE TARTS!
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- čas přidán 24. 01. 2019
- Learn how to make this amazing Butterscotch Meringue Tart recipe!
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Ingredients
Crust
½ cup plus 2 Tbsp unsalted butter, room temperature
½ cup plus 2 Tbsp icing sugar, sifted
1 hard-boiled large egg yolk
1 large egg yolk
½ tsp vanilla extract
1 ¾ cups cake and pastry flour, sifted
¼ tsp salt
Butterscotch Pudding
3 Tbsp water
1 Tbsp lemon juice
¾ cup granulated sugar
½ cup unsalted butter
1 Tbsp vanilla extract
1 tsp sea salt
½ cup packed demerara or dark brown sugar
6 Tbsp cornstarch
2 ¼ cups 2% milk
6 egg yolks (reserve whites for meringue)
Meringue
6 large egg whites
1 tsp cream of tartar
½ cup granulated sugar
5 Tbsp icing sugar
Directions
Crust
1. For the pastry, beat the butter and icing sugar together until smooth. Push the hard-boiled egg yolk through a sieve and add this to the butter along with the raw egg yolk and vanilla. Add this to the butter mixture and stir until blended. Add the flour and salt to the butter mixture and stir until blended. Shape the dough into a cylinder (it will be very soft), wrap in plastic and chill until firm, about 2 hours.
2. Unwrap the chilled dough and slice it into 8 pieces. On a lightly floured work surface, roll out each piece into a circle that is just under 1/4-inch (6 mm) thick and line eight ungreased 4-inch (10 cm) removable bottom fluted tart shells with each piece of pastry, pressing the dough into the shell and trimming away excess dough. Chill the tart shells for 30 minutes or until firm.
3. Preheat the oven to 325°F (160°C). Place the tart shells on a baking tray, dock the bottoms of each shell with a fork and bake them for about 18 minutes, until the edges begin to brown a little. Cool the shells before filling.
Butterscotch Pudding
1. For the pudding, first make a butter caramel by placing the water and lemon juice in a medium saucepan and measure the sugar over top. Bring this to a boil over high heat without stirring and continue to boil, occasionally brushing the sides of the pot with cool water, until it turns a light amber colour (or if you like an intense caramel taste, let it go until a deeper amber). Remove the pot from the heat and carefully (watching out for steam) but quickly whisk in the butter until smooth. Whisk in the vanilla and salt. You may find the butter separates out as the caramel sits, but once cooled, it can be whisked back in and will remain blended.
2. In another medium pot, whisk the brown sugar and cornstarch. Whisk in 2 cups (500 mL)of the milk, and have a bowl with the egg yolks ready, whisking the remaining ¼ cup (60 mL) of milk into them. Whisk the butter caramel into the egg yolks and set aside. Bring the pot with milk and sugar up to a full simmer on medium heat, whisking constantly (but vigorously is not necessary) until the mixture bubbles and has thickened. Slowly pour the pudding into the egg yolk mixture while constantly whisking the yolks, until at least half of the hot pudding has been mixed in (you can add all if you wish). Transfer the whole mixture back to the pot and continuing whisking on medium heat until bubbles just begin to break the surface. Pour the pudding through a strainer into a bowl and cover the surface of the pudding with plastic wrap. Cool for an hour and then chill completely, at least 2 hours.
3. To assemble, whisk the chilled pudding a little and spoon this into the cooled tart shells. Preheat the oven to 400°F (200°C).
Meringue
1. Whip the egg whites and cream of tartar using electric beaters or in a stand mixer fitted with the whip attachment on high speed until foamy. Stir the granulated and icing sugars together and pour these into the whites while whipping and continue to whip until the whites hold a medium peak when the beaters are lifted. Dollop the meringue onto each tart and bake for about 5 minutes, until lightly browned. Let the tarts cool on a rack and then chill until ready to serve.
2. The tarts are best enjoyed that day they are assembled, although the crust and filling can be prepared a day or two ahead.
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#OhYum - Jak na to + styl
Oh, Anna. I’ve been a fan of your baking even before you had a CZcams channel. As always, you amaze me! I just recently opened my cake business and I’m hoping I’ll get more inspired through your channel. Wish you the best and thank you so much for your recipes! All the love from the Philippines 🤗😘💕
Thank you, and best of luck on your business adventure!
Me too. I get inspired by her channel.
What I love most is how clean everything looks!!😊
Indeed! So many cooking videos make me sick with the dirty fingernails, messy benches and old utensils
As always STUNNING desert ❤️❤️. Thanks for uploading .
You make it look so easy! And I LOVE everything you bake! Yummy!
Thank you very much Anna! I love watching as you bake and create such incredibly delicious deserts. I love all your videos, but pastry is the best!
I remember homemade butterscotch from my childhood, then of course the pudding boxes... I need to resurrect the memory. looks wonderful!
Anna, I’ve been watching you make ALL those desserts/recipes and honnestly, you are my Best Baker! You make it sooo esay to understand!
Merci! Lucky husband lol
This is beautiful，your teaching is very interesting to follow. Just love it
Wow, does this ever look good! Thanks for a great recipe!
Thank you. Am a male and I think if I take my time I can do this. My wife will be out for the day and this would make a great suprise. Thanks again.
So sweet!
How nice!! I hope she enjoys!!
Let us know how it came out and how she liked the surprise!
They look delicious and easy to make! 👍
Thank you Anna for the gr8 demos!
You are quite welcome Mike! :)
👍👍😍😍OMG OMG I have tears of joy😭....THANK YOU THANK YOU THANK YOU I did it AGAIN by following your directions EXACTLY!!! I just kept rewinding and playing so I could make it along with you every step of the way!! Following your directions I have success!!! The problem 😩is now that I can make the butterscotch pudding (it’s gluten free😍) I can have it as a treat anytime without the pastry soooo I need to workout more😆😂🤣!!! THANK YOU THANK YOU THANK YOU!!! 🤗💞🤗
They look amazing.
OMG!! I have to do it!! 😁🦋 Thank you Anna.
I have cooked for many years when I watch Anna I learn something new every time. Thank you Anna Olsen
Your kitchen is as amazing as you are😋
That dessert looks amazing and that kitchen looks heavenly 😍🥰
Thank you Gabby!
One of things I love love love about Anna's cooking is that she has no issues with getting her hands dirty or acting all fancy and robotic when cooking and baking!
this channel deserves 1 million at least.
ensar uslu we are on the way tho
We hit it!
Yes please! 😍 Looks delicious!
Ohhh gosh...I need this pudding tart. Love it 😍😍😍
I love this woman, she explains everything perfectly
Oh yum yum! I haven’t had butterscotch forever....I would love to have this! I made my love a tangelo/lemon amaretto infused pound cake and it came out lovely...she loves it...a g little ice cream on the side and in heaven....I hope u are doing well. I enjoy watching ur instruction...oh, do U make tapioca pudding? I also make my own vanilla extract...it’s so easy and after it sits for a long while there is nothing better. I also place used vanilla bean pods in my sugar jar...that is so yummy too...”waste not -want not.”
You're the best! Thanks
This lady is fabulous. Her easy no nonsense narration is perfect. I bet she has a clean obsession!
Thank you Anna! Always make it seem so simple, elegant and delicious! Hope to try this one soon! 🤗 From a beautiful Cape Town, South Africa 🍮🏖️
Such a cute Kitchen you have Anna
Amazing. Thanks again
I love your kitchen 😍
They look so yummy... 😋
Homemade pudding is the best. What a lovely recipe
Ur the queen of baking ❤️🔥
La mejor chef repostera del mundo!!!! 😍 😍 😍 😍 La sigo desde el 2006 con su programa de SUGAR en el canal de casa club tv y gracias a ella aprendí a hacer unos cuernitos rellenos de arándanos con nuez y los añadí a mi lista de galletas y gustan muchísimo!!! Saludos desde México mi querida chef Anna Olson 🤗😘🙏
This recipe looks amazing.I love this dessert:-)
Wonderful recipe 😘😊✌
Anna, I gotta say, I'm just hypnotized by your recipes. Do you have any books in Portuguese? Thank you
That kitchen is my dream 😍
,merci Chef super Tarte
Oh Yum! Is So Right
MY GOD...if I had her kitchen I would never stop cooking!
HAPPY Week-end
Anna is the best!
Resep yang selalu saya tunggu,terima kasih anna olson
Très très bon 😋😋😋😋😋
Thank You Anna ! can I use whole wheat pastry flour for he tart shell ?
I want your kitchen 😍
Thank you so so very much for all of your great tasty sweets I have a question what is Demerara (sp) sugar
Nice video! Measurements in metric system would be great
I’m wondering if you have any of these delicious recipes for diabetics
I enjoy all your videos, but this one got a 'like' from me! Butterscotch is my favorite pudding, so I really want to try making this tart! Mmmmmm!
Lots of interesting concepts here! I’ve made butterscotch pudding, but a different method and want to try this one. Also the cooked egg yolk in the crust, and part icing sugar in the meringue, are intriguing. Have you thought about providing metric measurements in the notes? I’m seeing a lot of North American cooks doing this due to CZcams’s global audience. Would others add their country to prove a point? I’m in the USA but have gotten so used to weighing dry ingredients.
Hi Anna, i absolutely love your recipes and the way you explain them. I studied pastry and baking at school until intermediate level however I cannot work as a pastry chef as i am a singer by profession, have tried once but the 2 don't go very well together :). i have one question to make. I tried this recipe and i thought i got everything right until i took out the pudding from the fridge. when i cooked it, it looked just like yours, however when i took it out from the fridge it got runny and never went back to look like a pudding. what could i have done wrong? thanks so much
Se ve mu delicioso
You are the best
Thanks Anna :-) ♥
Yum 😍😍
please make trditional cheesecakes from around the world.
Swedish cheesecake: Ostkaka)
Indian: Chhena poda
French: Tourteau Fromager
Japanese: jiggly cheesecake
Sarah Elmira Royster Shelton Anna did a Japanese style cheesecake in one of her videos at czcams.com/video/MPhk45LFqbI/video.html
Πολύ δυνατό
J'ai était agréablement étonnez quand j'ai seu que l'histoire de mon gâteau préféré la tarte au citron meringuée, elle a une origine américaine,et elle était le gâteau le plus préféré des américains ..😉👍❤️🎩🎩🎩
Don’t want to strain your pudding? Use your immersion blender in it at the end. Absolute silk!
I love your recipes, can you tell me the correct weight of flour in your first preparation ? Thank you so much I’m Mexican
can you please make butterscotch bar? 😬
Okay ima make this.
Please do!
I love butterscotch 😍 this recipe is so easy to make but i'm too lazy to prepare the ingredients. Huhu..
Maam what is pastry dough?
Hi Anna
Can I use a cupcake tin instead of tart shells?
I really like ice cream
HAPPY Birthday
Can this be made as 1 big tart then just sliced for individual portions? Or is the filling to soft to hold a slice?
How are you still so thin & fit girlfriend! You’re amazing! There’s nothing you can’t do. Thank you for all these awesome recipes/videos. Best wishes 🌺
What's the difference bet pastry flour and apf?
So where can I find dessert at 11.30 pm? 😔
How did you measure the butter?
If you don't have cake and pastry flour, what can you use as an alternative?
I like how she makes those scary eyes while explaining.
🎂❤️👌😍
Hi I’ve noticed that when watching all,you amazing American chefs that you never use self raising flour is it not available in the US
We use flour for other things so rather than having multiple flours in our cupboards, we just have plain flour and then add our own baking powder+salt to it.
She's Canadian and films from her bakery in Canada. Also, yes we have self raising flour but most scratch baking recipes do not call for it.
😍😍😍😍😍😍😍 💖
Спасибо, красиво и вкусно, извините, можно перевести на русский язык, очень хочется приготовить
What if i don't have brown sugar ????can replace it with white
I find it interesting that you refer to that as ‘Demerara sugar’ - here in the UK that would be either dark brown sugar or muscovado sugar. What we call Demerara sugar you refer to as turbinado sugar.
That’s how it is referred to in the US as well. I’ve never heard of Demerara sugar used as a term for anything other than turbinado sugar. I’m not sure if it’s a Canadian thing or what? 🤷♂️
As a Canadian, it's totally a thing. Sometimes it's the only thing we can find in the brown sugar section. It's not hard and large crystaled like turbinado sugar is.
The tart dough is called a Pate Sable.
4:12
This tastes good even thru the computer monitor! Thanks for all your recipes. Observation: when you say in this episode, and others, add such and such an amount of vanilla, it always looks like you're doubling, visually, what you say it is verbally! Any truth to that?! Thanks.
Traducir las recetas al español
Delicious, one day I’ll try it. By the way you should edit your video ending, it cuts off too abruptly and doesn’t show close up of the end product especially when you scoop it in, that’s the climax! And the upcoming links are too obtrusive, should modify the placement.
The way the video just abruptly cuts out mid moan/bite at the end was funny to me.
I tried making the butterscotch recipe and the pudding never set. Has anyone else tried it and had success? Was it user error on my part? For reference, I'm not a novice baker and followed the instructions closely.
I want to lick the bowl! lol
,bonsoir mon amour