You can get the recipe and full tutorial to the Quiche Lorraine and Lemon Meringue Tart on my YouTube video that I posted today !
As always, everything is linked below! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls — everything is linked below!
Outfit – https://shopmy.us/shop/collections/4183653
Tools & ingredients – https://amzn.to/4rQUxf3
Vintage bowls and plates – https://shopmy.us/shop/ainsleydurose?Section_id=1902791&tab=collections
All my videos, photos, recipes, etc are filmed, edited, and created by me. This content is copyrighted. Do not repost, reproduce, adapt, or use my recipes, videos or photos without explicit written consent from me.
Pate brisee crust (9 inch)
-160 grams flour
-115 grams butter, cold & cut in small cubes
-30 grams water
-2 grams salt
Rub the butter into the flour until it is almost a sandy texture with a few bigger chunks left. Add the water & bring together into a clump. Form into a flat disc, cover with plastic, and place in fridge for at least 30 minutes.
Roll out to about 3mm, place into mold, pressing the dough down into the corners rather than stretching it upward, and trim the excess.Prick the base with a fork and place in the freezer for at least 30 minutes.
Bake with parchment & baking beans at 200 °C for about 10–12 minutes. Remove the parchment & beans and return to the oven for another 5–8 minutes, until the base is lightly golden and dry but not too dark, as it will bake again with the filling. Let cool while working on filling.
1.Veggie Quiche Filling
-4 eggs
-125 ml Creme fraiche
-125 ml creme
-Salt, pepper, herbes de provence to taste
-Peeled courgette from 1-2 courgettes
-100 grams peas
-8-10 asparagus
-100 grams feta cheese
-Whisk together first 4 ingredients. Lay peas in crust, followed by peeled courgette slices, then pour over filling. Place asparagus on top and then feta cheese. Bake in preheated oven at 180C for 35-40 minutes till golden browned and center is slightly wobbly but not liquidy.
Leave to cool for 15 minutes and add chopped parsley or fresh dill and a dash of lemon zest on top.
2.For raspberry or strawberry filling – Pastry Cream Recipe (most pastry creams use just egg yolks, but I replaced 3 of the yolks with just one egg to help prevent waste and be more cost efficient)
-1 egg
-2 egg yolks
-480 grams milk
-Pinch of salt
-1 Tsp vanilla extract or 1/2 vanilla bean
-40 grams cornstarch
-100 grams butter, softened
-70 grams sugar
Whisk eggs, yolks, sugar, salt, & cornstarch in bowl. Bring milk with vanilla to a simmer in a pan. Whisk the milk into the egg mixture, then add all back to pan.
While continuously whisking, cook over medium heat till it thickens and bubbles.
Take off heat, pour through a sieve, then whisk in butter. Pour into crust, smooth out, cover with plastic wrap touching surface of cream, and place in fridge to cool.
For the strawberries, slice about 1.5ish kilos of strawberries and place on top of crust. Then brush the strawberries with warmed apricot glaze to give the strawberries a shine & to keep the strawberries fresher for longer.
For the raspberry, add raspberries on top and brush with jam ( I used raspberry jam here with a bit of water to thin).
Et voila, bon appétit!
As always, everything is linked below! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls — everything is linked below!
Outfit – https://shopmy.us/shop/collections/4183653
Tools & ingredients – https://amzn.to/4rQUxf3
Vintage bowls and plates – https://shopmy.us/shop/ainsleydurose?Section_id=1902791&tab=collections
38 Comments
You can get the recipe and full tutorial to the Quiche Lorraine and Lemon Meringue Tart on my YouTube video that I posted today !
As always, everything is linked below! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls — everything is linked below!
Outfit – https://shopmy.us/shop/collections/4183653
Tools & ingredients – https://amzn.to/4rQUxf3
Vintage bowls and plates – https://shopmy.us/shop/ainsleydurose?Section_id=1902791&tab=collections
All my videos, photos, recipes, etc are filmed, edited, and created by me. This content is copyrighted. Do not repost, reproduce, adapt, or use my recipes, videos or photos without explicit written consent from me.
Pate brisee crust (9 inch)
-160 grams flour
-115 grams butter, cold & cut in small cubes
-30 grams water
-2 grams salt
Rub the butter into the flour until it is almost a sandy texture with a few bigger chunks left. Add the water & bring together into a clump. Form into a flat disc, cover with plastic, and place in fridge for at least 30 minutes.
Roll out to about 3mm, place into mold, pressing the dough down into the corners rather than stretching it upward, and trim the excess.Prick the base with a fork and place in the freezer for at least 30 minutes.
Bake with parchment & baking beans at 200 °C for about 10–12 minutes. Remove the parchment & beans and return to the oven for another 5–8 minutes, until the base is lightly golden and dry but not too dark, as it will bake again with the filling. Let cool while working on filling.
1.Veggie Quiche Filling
-4 eggs
-125 ml Creme fraiche
-125 ml creme
-Salt, pepper, herbes de provence to taste
-Peeled courgette from 1-2 courgettes
-100 grams peas
-8-10 asparagus
-100 grams feta cheese
-Whisk together first 4 ingredients. Lay peas in crust, followed by peeled courgette slices, then pour over filling. Place asparagus on top and then feta cheese. Bake in preheated oven at 180C for 35-40 minutes till golden browned and center is slightly wobbly but not liquidy.
Leave to cool for 15 minutes and add chopped parsley or fresh dill and a dash of lemon zest on top.
2.For raspberry or strawberry filling – Pastry Cream Recipe (most pastry creams use just egg yolks, but I replaced 3 of the yolks with just one egg to help prevent waste and be more cost efficient)
-1 egg
-2 egg yolks
-480 grams milk
-Pinch of salt
-1 Tsp vanilla extract or 1/2 vanilla bean
-40 grams cornstarch
-100 grams butter, softened
-70 grams sugar
Whisk eggs, yolks, sugar, salt, & cornstarch in bowl. Bring milk with vanilla to a simmer in a pan. Whisk the milk into the egg mixture, then add all back to pan.
While continuously whisking, cook over medium heat till it thickens and bubbles.
Take off heat, pour through a sieve, then whisk in butter. Pour into crust, smooth out, cover with plastic wrap touching surface of cream, and place in fridge to cool.
For the strawberries, slice about 1.5ish kilos of strawberries and place on top of crust. Then brush the strawberries with warmed apricot glaze to give the strawberries a shine & to keep the strawberries fresher for longer.
For the raspberry, add raspberries on top and brush with jam ( I used raspberry jam here with a bit of water to thin).
Et voila, bon appétit!
As always, everything is linked below! From my outfit, to the tools & ingredients used, my bracelet, my vintage plates & bowls — everything is linked below!
Outfit – https://shopmy.us/shop/collections/4183653
Tools & ingredients – https://amzn.to/4rQUxf3
Vintage bowls and plates – https://shopmy.us/shop/ainsleydurose?Section_id=1902791&tab=collections
Bravo
Tre belle
Trop beaux ❤❤❤❤❤❤❤❤❤❤❤
Oh, so LOVELY!
🎶 🎉😊
Fabulous
It all looks so beautiful but I do have one critique. Your lemon tart, you’ll either get a slice with all the extras or you’ll get a slice with just lemon curd.
Amo tus videos y tus recetas !! Por favor haz algunas recetas que sean apropiadas para personas que no podemos comer gluten ! Gracias ❤
Lemon?!
❤❤❤❤
An OUTSTANDINGLY DELICIOUS post 🥰❤️‼️‼️‼️
Where is the puppy ….I like it ? it is so nice !
i want a piece from this food …..a small piece only ….
Sensationell!!! What a feast!
Bless your hand about this delicious food ….
Bravo
Beautiful ❤❤❤
❤❤❤
Happiness to you with your Family, Madam.
Like food scenes from Marie Antoinette (Sophia Coppola's) everything you make is beautiful ❤
Siz ajoyib pazandasiz
Haha…Ludwig came to tea! Wild applause to you Ainsley for the baking and the video.
All I can say is: YUM!❤❤
You're just like the pastry chef of magnificent taste and symphony like creations! Bravo👋👋👋👋👋👋👋👋👋👋
Mmmmm
What are baking beans??
Beautiful as always Ainsley! ❤
Beautiful butter!
Perfeito 🎉🎉🎉
My Good❤ How many delicious!!❤❤
The Egmont overture was a surprising and good choice. I’m having trouble imagining quiche without cheese, preferably Swiss Gruyère. Yours looks delicious.
FANTASTIC! AND we know you didn't eat ALL those by your lovely slender self 😮😊❤🎉
All of that—5 tarts— in a couple of minutes!! An amazing video. I hope you generate as much income as you need so you can continue to bless us with your videos.
Everything you make looks sooo amazing!! Thanks for sharing the recipes. I grow my own strawberries, so when they come in, I can’t wait to make that strawberry tart. And I told my dad I’m going to out bake his neighbor 😂 my dad and the neighbor across the street always bake and give each other goodies. This will surely be over the top and a major chef’s kiss!
Definitely going to try the spring vegetable quiche when those veggies come into season next month! Thanks for the recipe! ❤
How wonderful that you made sweet and savory tarts!
These look magnificent! 🤗💕👏🫶👏💕😊