FRUIT CUSTARD TART RECIPE – SORTED

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FRUIT CUSTARD TART RECIPE - SORTED

Recipe request by @ThatGuyParsley, @Fleebub and @gaarasand28. Baking with pastry can be a little time-consuming.. but the end result is well worth it! It’s a…
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18 Responses

  1. PoisonTesterOctober 2, 2013 at 5:24 amReply

    Barry at 2:38

  2. Alan Drever-SmithOctober 2, 2013 at 5:55 amReply

    My Grandma (French) used to make this – hers had a lovely “varnish” glaze on the fruit – what would you use to do that? Thanks!

  3. SORTED FoodOctober 2, 2013 at 6:06 amReply

    About an hour.

  4. criabxeOctober 2, 2013 at 6:32 amReply

    How long does the dough have to stay in the fridge to rest?

  5. ToYourLeftABitOctober 2, 2013 at 7:06 amReply

    Thank you! I was just wondering about that; glad I checked the comments! 😀

  6. SORTED FoodOctober 2, 2013 at 8:00 amReply

    The full ingredients list and recipe can be found on our website. You can find the link in the description box 🙂

  7. Elizabeth YappOctober 2, 2013 at 8:24 amReply

    What are the measurements for the flour, butter, sugar, cream…

  8. DisturbedByJoyOctober 2, 2013 at 8:57 amReply

    If anyone is curious, a nice dairy-free option for the filling would be a nut cream, usually cashews or walnuts (i prefer the sweeter cashew). Soak overnight, blend up with just a little water, and add in some dairy-free cream cheese if you want as well for a richer, thicker filling. Yummy 🙂

  9. leeyen098October 2, 2013 at 9:29 amReply

    Ben’s hair looks messy, but still love you 😉

  10. SORTED FoodOctober 2, 2013 at 10:23 amReply

    You’re in luck! Our Sorted creme brulee was flavoured with orange and cardamom! Check it out on our site!

  11. Jamie KimOctober 2, 2013 at 10:40 amReply

    Can you guys make creme brulee?

  12. rachelee cohenOctober 2, 2013 at 11:06 amReply

    I love you Ben!! 🙂

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  14. xxxEPICGURLxxxOctober 2, 2013 at 12:07 pmReply

    1:05 oh noez

  15. MrApplelovinOctober 2, 2013 at 12:29 pmReply

    Making this this afternoon for our garden party, excited to see how it turns out! 🙂

  16. SORTED FoodOctober 2, 2013 at 1:22 pmReply

    Why not?!

  17. Vivienne NguyenOctober 2, 2013 at 2:15 pmReply

    could we also make this with a pastry cream rather than the custard/cream? (like inside traditional profiteroles?) 😀

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