Welcome back!  Today, we have a recipe for a delicious summer treat: Fruit Tart! When you find yourself with a wide range of fresh fruit - especially berries - you can put this dessert together for a dish that everyone will love. In addition to the fruit topping, you'll need a tart crust, obviously, and a nice pot of creme patissiere. In a way, that makes this rather similar to our Apple Tart  recipe, but the preparation is still slightly different! Fruit Tart Makes a 10" tart Ingredients: For the crust: 90 grams unsalted butter, softened 20 grams sugar 35 grams powdered sugar 1/4 teaspoon salt 1 egg 20 grams almond flour 150 grams all-purpose flour For the filling: 2 cups milk 1/3 cup sugar 1/4 cup cake flour 2 tablespoons corn starch 4 egg yolks 2 tablespoons butter 1 teaspoon vanilla extract or 1/2 vanilla pod For the topping: Fresh fruit, like berries, peaches, kiwis, mangoes, or whatever is in season. Directions: Prepare the crust as specified in our Sweet Tart Crust rec...

Welcome back!  Today, we have another crust recipe: this time for sweet tarts! When making our Fruit Tart , we came across two distinct ways to prepare the crust: one being a pate sablée , the other being a pate sucrée . Pate sablée  involves forming more of a crumble with diced cold butter mixed with flour while pate sucrée  is made by creaming softened butter with sugar. Since it seemed that either was acceptable for our tarts and our previous Pie Crust recipe used a pate sablée , we decided to go for a pate sucrée  this time. Sweet Tart Crust Makes a 10" crust Ingredients: 90 grams unsalted butter, softened 20 grams sugar 35 grams powdered sugar 1/4 teaspoon salt 1 egg 20 grams almond flour 150 grams all-purpose flour You could also use only sugar or only powdered sugar, just be sure to use 55 grams total. Directions: In a bowl, cream the butter with sugar, powdered sugar, and salt until light and fluffy. Mix in the egg. Add in the almond flour and sifted fl...

Welcome back to Chez Chefpo with another recipe!  This time, we've got some quiches, but with a bit of a twist. Instead of using the traditional, buttery pie crust, we substituted it with the hash-brown+cheese mixture that we used back in the Hash Brown Egg Cups . This allows the quiche to be a little healthier, and it tastes great as a crispy, cheesy crust. We made two different quiches today, one resembling more of a Quiche Florentine and the other more like a Quiche Lorraine. However, both have the same, delicious, hash brown crust. A perfect piece for any breakfast, lunch, or dinner. Potato-Crust Quiches Makes one 9" quiche, or two 6" quiches Ingredients: Crust: 500 grams frozen shredded hash browns, thawed and drained 3 tablespoons melted butter or cooking oil 1/4 cup shredded cheddar cheese (optional) Filling: 4 eggs A combined total of 1 cup of milk and cream. (you can do all milk, all cream, half and half, or even 23.7% to 76.3%) 1 small onion 1 cup shredded chees...

This is the first post here!  This little group of Chefpos is going to bring you all some great tasty recipes and some tips and tricks in making them! Today, we made some crispy hash brown cups with eggs, which is a simple, yet delicious recipe. Hash Brown Egg Cups Makes 6 Servings Ingredients: Cups: 12 oz shredded hash brown potatoes (store-bought/frozen) 2 tablespoons of melted butter or cooking oil for a lighter flavor 1/4 to 1/3 cup of shredded cheddar cheese Pepper, garlic powder, and onion powder to taste Filling: 6 Eggs Salt and pepper to taste Optional: bacon, chives, cilantro, more cheese. Directions: Preheat oven to 375° on airfry mode (Breville Smart Oven Air) or 400° on bake. Mix together all the ingredients for the cups in a medium-sized bowl. Grease the muffin p...