Hi guys, this was the video I supposed to post LAST week, but had a production snafu and had to re-shoot some footage! So anyway, sorry I missed you all last week, but here's the re-shot tart video in all its glory ha! :) Hope you enjoy! xx
No wonder i didnt see your video last week tell george i love him soooooooooooo much and i say hi to him love dogs love your videos making me hungry Thanks Ramya
Oh my goodness.... I was waiting for it all last week too and was disappointed! I was so HAPPY to see it today! This tarte looks amazing and I can't wait to try it!
Oh no I’m so sorry! I felt so badly since I had teased it but I was missing a whole section of footage. Just couldn’t cheat you guys of it! Had to reshoot it! 👌🏻🤣
Your desserts are getting fancier Beth! I've been waiting for it since its preview in the spring pasta video. I feel empowered to make this. Thank you Beth! And since things are getting fancier, may I request an Opera Cake from you?
Ahhh yes the Opera Cake is a classic! We have to get to this one! I think the desserts are getting fancier because I have "France" on the brain ha! An interesting "passion project" brewing there that I can hopefully share soon! Sorry for the delay on this video! It was supposed to air last weekend but I had a production snafu and had to reshoot some of the footage! Sorry about that! Hope you enjoy!!
Ha! Yes it's all about the steeping! It brings out that beautiful green color without any coloring needed. Mother Nature does it all for you :) She's clever like that! :)
LOL! It's so funny because I was going to edit that line out thinking "well that may be obvious?" but then thought No, not to everyone, it might help somebody! So back in it went! Ha! So glad you appreciated the detail LOL! :)
I’m so thankful for these wonderful recipes you share with us❤️. And it would be much easier for me if you would convert the recipe also in ml and grams, it would make it easier😊. Thank you 🙏 again and I really appreciate you and the way you are explaining the steps. Bon courage
Yum!!! Next pie - Sugar Pie!!! I had a slice for my birthday in Old Quebec City and haven't been able to replicate it. Such a lovely dessert and not too sweet! (Plus it was served with a milky cold cream, ahhh perfection)
Wow Beth! This is Soooo prreeetty , I definitely need to do this for my husband he'll love this. BTW these are my favorite flavors as well. Thanks Again sweetheart 😊♥️
@@EntertainingWithBeth I'm sure we will. I mean, the baked sablé just perfumed my whole apartment and it smelled like heaven! I'm definitely making this recipe again
I secretly have always wanted my own bakery 🧁 I know they are a lot of work though. Maybe when the girls go off to college? And I new a new project! Ha!
Could you share a recipe on how to make a Concorde cake? I saw it once in a cookbook and I think it's relatively simple, but there isn't a lot of information on the internet that I can find about it. I think it's French? I'd love to see your take on it! :)
I know I’m so sorry! I was missing all the footage of how to make the crust and I just could deny you all the exact steps! Ha! So I had to reshoot it! Hope it was worth the wait :)
Oh sure, here's a great one for you! This dessert only looks fancy, but is SO easy to make! :) . Hope you enjoy! ruclips.net/video/nnNYlEKE2EA/видео.html
@@EntertainingWithBeth Hey Beth, Sugee cakes (made with semolina flour) has historically been associated with the Eurasian community. Its supposed to be a cake which combines semolina and almond flour. Some say mildly roasted semolina make a better cake, and others insist that the semolina mixed with butter needs to sit (rest) for an hour. I have tried a few recipes and got a very sandy textured cake. Was wondering if there was a foolproof recipe ('''
Yes I actually think it would! Just spay your pan well with baking spray. Press the dough in, then after it's baked, and cooled remove it from the pan by placing a cooling rack on top of your cake pan and flipping it over. Then you can flip it back right side by placing your cake stand upside down on top of the cookie crust on the cooling rack and flip that over :) Hope you enjoy!
You know I haven't used Splenda so I'm not really sure how it reacts? But if you are used to using it like regular sugar, then I think it should be OK :)
@@EntertainingWithBeth Thank you for answering me I love your channel it's Very informative and you are a great teacher. Thank you for Sharing yourself and your wonderful Recipes. Jeep doing what you are doing.
I made this but I don’t think it turned out as it should have unfortunately. It still tasted good but my pistachio cream definitely didn’t have the same consistency and my dough tasted a little stale and was maybe too thick? Baking can be so meticulous 💀
YES! Same with natural mint-flavored things like Mint Flavored Ice Cream. It's ALL about the steeping! :) . No food coloring necessary! Here's the recipe for the mint flavored ice cream, another great one for Spring! :) ruclips.net/video/drWY3uL7L-A/видео.html
Hi guys, this was the video I supposed to post LAST week, but had a production snafu and had to re-shoot some footage! So anyway, sorry I missed you all last week, but here's the re-shot tart video in all its glory ha! :) Hope you enjoy! xx
No wonder i didnt see your video last week tell george i love him soooooooooooo much and i say hi to him love dogs love your videos making me hungry Thanks Ramya
Oh I’ll tell him! 🐕 there’s some cute pics of him in my IG highlights from this week he was all freaked out because of our hail storm! Poor thing!
Oh my goodness.... I was waiting for it all last week too and was disappointed! I was so HAPPY to see it today! This tarte looks amazing and I can't wait to try it!
Oh no I’m so sorry! I felt so badly since I had teased it but I was missing a whole section of footage. Just couldn’t cheat you guys of it! Had to reshoot it! 👌🏻🤣
Your desserts are getting fancier Beth! I've been waiting for it since its preview in the spring pasta video. I feel empowered to make this. Thank you Beth! And since things are getting fancier, may I request an Opera Cake from you?
Ahhh yes the Opera Cake is a classic! We have to get to this one! I think the desserts are getting fancier because I have "France" on the brain ha! An interesting "passion project" brewing there that I can hopefully share soon! Sorry for the delay on this video! It was supposed to air last weekend but I had a production snafu and had to reshoot some of the footage! Sorry about that! Hope you enjoy!!
Beth I have to tell you that your recipes have never...ever let me down. Thank you.
Just wow!! That vibrant green pastry cream with no food colouring is amazing!
You did it, Beth, once again! 👍
Ha! Yes it's all about the steeping! It brings out that beautiful green color without any coloring needed. Mother Nature does it all for you :) She's clever like that! :)
Wow, I really love this tart. It’s really beautiful...❤️ pistachios, strawberries & that crust.. can never say no to. Thanks Beth :)
I know right?! Me either! Ha! Hope you enjoy!
What a gorgeous tart 😍with my favorite ingredients ❤️
Thanks for tip of purchasing pastchios in Middle Eastern markets. Fabulous presentation!
So glad you liked it! :) Yes I love my Middle-Eastern market! I find the best things in there :) Hope you enjoy!
Strawberry food looks so pretty. It's such a pretty dessert. It looks delicious.👍
Love this about you Beth, when you give small practical details that really make it... Make sure the cake stand fits in the fridge!🤓
LOL! It's so funny because I was going to edit that line out thinking "well that may be obvious?" but then thought No, not to everyone, it might help somebody! So back in it went! Ha! So glad you appreciated the detail LOL! :)
Thank you very much Beth!
Again a delicious recipe with you delicate and elegant touch.
Kind regards!
So glad you enjoyed it Carina! :)
What a beautiful tart, Beth.
So yummy and fun to make too!
Just in time for our community Spring fling at the pool. Thanks Beth!
Perfect! Now that sounds like fun!! :)
I live for Beth’s elegant desserts
Awe thx! So glad you enjoy them!!
I’m so thankful for these wonderful recipes you share with us❤️. And it would be much easier for me if you would convert the recipe also in ml and grams, it would make it easier😊. Thank you 🙏 again and I really appreciate you and the way you are explaining the steps. Bon courage
Hi, just discovered this channel. Very nice! I like the clarity and non fuss approach. Loads to go through!
I just bought two bags of pistachios(can't resist a good sale) and was looking for a recipe to use them in and you posted this! I'm so excited to try
Wow great recipe thanks
Yum!!! Next pie - Sugar Pie!!! I had a slice for my birthday in Old Quebec City and haven't been able to replicate it. Such a lovely dessert and not too sweet! (Plus it was served with a milky cold cream, ahhh perfection)
Oh that sounds delicious! I'll have to look into that one! :)
Wow Beth! This is Soooo prreeetty , I definitely need to do this for my husband he'll love this. BTW these are my favorite flavors as well. Thanks Again sweetheart 😊♥️
I hope he enjoys it! It's such a great flavor combo for spring :)
such a great tart for spring! I would use that tart recipe to make cookies and sandwich that delectable pastry cream in between
oh my yes! That would be totally fantastic! :)
That looks delicious. It would be a pretty Christmas desert with the red and green!
Oh yes it absolutely would! Great idea!! :)
Wonderful recipe! It looks so pretty too. Thanks.
I've never seen this one before but it looks amazing. I bet it tastes equally amazing. Thanks Beth, have a wonderful week! ❤
Oh it is! So yummy and pretty! A great one for Easter!
Made this one.... Was very very good.
Beautiful recipes
I’m going to make this for the summer when berries are their best! As usual Beth, thanks for the recipe.
Oh yes a GREAT one for summer! Worth the wait :)
When are you going to make a cookbook! Your recipes always turn out perfectly, but it's always hit and miss with my cookbooks.
Thanks a lot Ma'am for pistachio cream recipe,thanks for sharing another delicious dessert..Bye!!
Wow !! Looking beautiful & tasty.
This looks amazing! I cannot wait to make this, what a show stopper! Thank you Beth
Oh yes your guests will be completely impressed! Ha! Hope you all enjoy! :)
Oh my gosh how delicious is that tart 😍😍😍 I love this, thank you Beth.
It's a yummy one! Hope you enjoy Angie! :)
Excellent🎉
Such a genius idea and combo 😻 love it
I made it tonight and will serve it tomorrow for my colleagues! Omg it's gonna be so good! Merciiii Beth!
YAY! So glad you tried it! Hope everyone enjoys it! :)
@@EntertainingWithBeth I'm sure we will. I mean, the baked sablé just perfumed my whole apartment and it smelled like heaven! I'm definitely making this recipe again
YAY! I know isn't that cookie crust SO fragrant and delicious! :)
@@EntertainingWithBeth We ate it a few days ago but I wanted to thank you again for the recipe! It was a pure success! We ate it all in no time hahah!
Ha! Perfect! So glad to hear it! :)
Wow! This is another level
Lol! Spring always makes me want to do these types of girly desserts! Ha!
Looks delicious! Thank you for the recipe and amazing explanation. It’s possible to make the dough with a handmixer?
This looks so good! 😋 😃
Beth, open your bakery and that way I can go visit and buy some desserts. 😉 🤩😅💗 xoxo
Gretch G I agree Beth’s desserts are beautiful and tasty!!!!
I secretly have always wanted my own bakery 🧁 I know they are a lot of work though. Maybe when the girls go off to college? And I new a new project! Ha!
Thank you.
Mmmm, thank you so much for this recipe, it will deffenitly go on my to do list
I agree!
Hope you enjoy! :)
Oh wow Beth, now you're talking! This looks amaaaaazing 🥰
Awe thanks! Ha! So yummy too!!
This looks beautiful!
Stunning!!!
Soooo beautiful. Just à question no sugar in the pastry cream? Thanks
Amazing work!! It looks spectacular and delicious, your videos are very inspiring and I learnt alot from them! ♥️♥️
Awe glad to hear it! :) So glad you enjoy! :)
Wow!this is look's amazing!!!😋
I found pastry rings in my local Sur la table store :), specialty store - yes, but I found them in a brick and mortar store - yay!
Amazing! Ok I’ll have to check there! TFS!
Thank you very much I love this so much
So glad you enjoyed it!! :)
Could you share a recipe on how to make a Concorde cake? I saw it once in a cookbook and I think it's relatively simple, but there isn't a lot of information on the internet that I can find about it. I think it's French? I'd love to see your take on it! :)
Amazing
So glad you enjoyed! :)
Gosh it’s looks beautiful i missed your video last week!!!!
I know I’m so sorry! I was missing all the footage of how to make the crust and I just could deny you all the exact steps! Ha! So I had to reshoot it! Hope it was worth the wait :)
Yum looks delicious tell george i love him sooooooooooooo much and i say hi to him love dogs love your videos making me hungry Thanks Ramya
Beautiful ❤❤
I gave this a like - because there isn't a Genius! symbol.
Looks beautiful but also time consuming..i like more simplicity recipes ..thank you for sharing.
Oh sure, here's a great one for you! This dessert only looks fancy, but is SO easy to make! :) . Hope you enjoy! ruclips.net/video/nnNYlEKE2EA/видео.html
First! Looking forward to making this soon :)
Awesome recipe and yummy combination! Now,are the pistacchios roasted or not, please answer? Thanks
Not roasted just raw I find works best. Better flavor and color for your pastry cream :) hope you enjoy!
😋😋tastes good , I made one too
👨🏻🍳🇦🇺💖 C'est Magnifique
Merci :)
Hey Beth. Do you have a recipe for a sugee cake? I know there are certain do's and dont's. Do you have one to share please?
Ohh I don’t know this cake? Where is it from? What’s in it? I’m intrigued! 🥰
@@EntertainingWithBeth Hey Beth, Sugee cakes (made with semolina flour) has historically been associated with the Eurasian community. Its supposed to be a cake which combines semolina and almond flour. Some say mildly roasted semolina make a better cake, and others insist that the semolina mixed with butter needs to sit (rest) for an hour. I have tried a few recipes and got a very sandy textured cake. Was wondering if there was a foolproof recipe ('''
@@lishasriranga2845 Oh that sounds so delicious! I'll have to put some research into that! :) Thanks for sharing!!
I don't have a spring form pan, or a tart ring would baking it in a cake pan work?
Yes I actually think it would! Just spay your pan well with baking spray. Press the dough in, then after it's baked, and cooled remove it from the pan by placing a cooling rack on top of your cake pan and flipping it over. Then you can flip it back right side by placing your cake stand upside down on top of the cookie crust on the cooling rack and flip that over :) Hope you enjoy!
Absolutely gorgeous, as Always. Also, pistachio everything, right? hahaha
Ha! SO true! It's one of my favorite flavors!! Hope you are well Laura! :)
What if you are a diabetic can you use splenda as well
You know I haven't used Splenda so I'm not really sure how it reacts? But if you are used to using it like regular sugar, then I think it should be OK :)
@@EntertainingWithBeth Thank you for answering me
I love your channel it's
Very informative and you are a great teacher.
Thank you for Sharing yourself and your wonderful
Recipes. Jeep doing what you are doing.
💓💓💓💓💓💓
I made this but I don’t think it turned out as it should have unfortunately. It still tasted good but my pistachio cream definitely didn’t have the same consistency and my dough tasted a little stale and was maybe too thick? Baking can be so meticulous 💀
You really are a domestic goddess. You make entertaining look easy and so classy
Ha! Awww thanks Mita so glad you enjoy the videos! They are such fun to share with you all :)
I always wondered why pistachio desserts are ACTUALLY GREEN, now I see its color comes out by steeping!!!!
YES! Same with natural mint-flavored things like Mint Flavored Ice Cream. It's ALL about the steeping! :) . No food coloring necessary! Here's the recipe for the mint flavored ice cream, another great one for Spring! :) ruclips.net/video/drWY3uL7L-A/видео.html