French Tarts are the original one pot wonder and an elegant way to use leftovers! Tune in to Eye Opener on CW33 Tuesday morning between 5:00-7:00am to see me make Quiche Lorraine and a simple dessert tart stuffed with strawberries and cream with the adorable Hilary Kennedy! You will not believe just how simple getting a fabulous dinner on the table can be. Oui Oui!
1 sheet puff pastry
1/3 cup milk or cream
1 cup grated Gruyere or Swiss cheese
1 red bell pepper cut in rings
1 ½ cups cubed ham
¼ teaspoon salt
1/8 teaspoon pepper
Preheat oven to 400 degree. Unfold puff pastry sheet and using a rolling pin on a floured surface, eliminate the creases in the dough. Place the dough into a 9 inch pie plate or tart pan and trim the edges. Sprinkle an even amount of cheese and ham into the prepared pan. In a mixing bowl combine eggs, salt, pepper and milk and beat until well blended. Pour egg mixture into each shell. Place pepper rings on top of tart. Bake for 40-45 minutes or until pastry is golden brown.
1 prepared pie crust
2 pints strawberries hulled and halved
1/3 cup apricot jelly
2 cups Prepared Pudding
Preheat oven to 450 degrees. Unroll thawed pie crust and place into a greased 9 inch pie or tart pan. Press crust into place trimming any edges. Prick bottom of crust and bake for 12-15 minutes until crust is lightly browned. Let crust cool completely before filling with pudding and topping with strawberries. Heat apricot jam with 1 tablespoon of water and using a pastry brush, coat the strawberries for a shiny finish. Slice and serve.
4 cups milk
1 cup sugar
¼ cup plus 2 tablespoons cornstarch
2 teaspoons vanilla
½ teaspoon salt
2 tablespoons butter
In a medium sauce pan, over medium heat, cook milk until it begins to simmer. Meanwhile combine sugar, cornstarch and salt together well. Pour into the milk gradually stirring to dissolve. Continue to cook until mixture thickens to coat the back of a spoon. Pour into serving dishes and chill before serving.