Photo: Sorin Gheorghita
Puff pastry showstoppers
43 ingredients
2 hr + 2 hr
Makes 36 assorted tarts
openrecipes
Three sweet treats for the ambitious baker to try. First up is an orange and thyme puff, then a pear, malt and butterscotch millefeuille, finishing with blackberry and lemon verbena crème brûlée custard tarts.
Estimated Nutrition (whole recipe, rough)
1500
Calories
38g
Protein
42g
Fat
247g
Carbs
Counts 17 of 19 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Barley | 1 cup cooked (157g) | 193 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Blackberry | 1 cup (144g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon Thyme | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Malt | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 30g/1oz white wine vinegar
- 500g/1lb 2oz plain flour
- 1 tbsp salt
- 400g/14oz unsalted butter
- 50g/1¾oz icing sugar
- 1 free-range egg
- 8 free-range egg yolks
- 130g/4½oz caster sugar
- 20g/¾oz cornflour
- 700ml/1¼ pint milk
- 50g/1¾oz white chocolate
- 1 tbsp chopped fresh thyme
- 1 unwaxed orange
- 1-2 tsp orange extract
- 200ml/7fl oz double cream
- 4 sheets gelatine
- 200ml/7fl oz orange juice
- 2½ sheets gelatine
- 2-3 tbsp malt extract, to taste
- 100g/3½oz icing sugar
- 2 tsp dried powdered malt
- 2 pears
- 80g/3oz unsalted butter
- 40g/1½oz brown sugar
- 100g/3½oz plain flour
- 1 tsp finely chopped fresh lemon thyme
- 50g/1¾oz unsalted butter
- 50g/1¾oz soft brown sugar
- 25g/1oz barley
- 25g/1oz golden syrup
- 1 vanilla pod
- ½ lemon
- 80ml/2½fl oz double cream
- 700ml/1¼ pint milk
- 2 tbsp dried lemon
- 8 free-range egg yolks
- 130g/4½oz caster sugar
- 20g/1oz cornflour
- 1 lemon
- 1-2 tsp lemon
- 100g/3½oz caster sugar
- 12 fresh lemon
- 12 blackberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes