Raspberry Tartlets

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Raspberry Tartlets

ingredients

Crust:

  • 1 1/2 cups , plus 2 tablespoons flour
  • 1/4 cup plus 3 tablespoons sugar
  • 7 tablespoons cold butter, cut into pieces
  • 2 eggs, beaten

Pastry Cream:

  • 2 cups milk
  • 1 vanilla bean , split
  • 1/2 cup sugar
  • 5 egg yolks
  • 3 tablespoons flour
  • 3 tablespoons cornstarch
  • 1 tablespoon butter

directions

  • 1

    Crust:

  • 2

    Combine the flour and sugar into a food processor bowl fitted with a metal blade, pulse a couple of times to combine. Add butter chunks and pulse until a coarse meal is formed. Add eggs and process just until dough begins to form. Remove and form into a disk , wrap and chill for at least 2 hours.

  • 3

    Preheat oven to 400 degrees.

  • 4

    Butter 8-10(3 1/2 -4 inch ) tartlet pans. Remove dough and roll to a thickness of about 1/8 inch thick and lined each tartlet pan. Place lined pans into freezer for at least 30 minutes. Remove from freezer and prick bottoms with fork. Line each pan with buttered foil and place pie weights in each pan. Bake for about 15 minutes , remove foil and continue until golden.

  • 5

    Place on cooling rack , let cool and remove pans from shell.

  • 6

    Pastry Cream:

  • 7

    Combine milk, vanilla bean and half the sugar in a large saucepan over medium heat and bring to boil. Meanwhile in a bowl , whisk the egg yolks and remaining sugar until they turn pale yellow and form a ribbon when dropped from a whisk, about 5 minutes. Sift flour and cornstarch into egg mixture and mix until blended.

  • 8

    Remove vanilla bean from hot milk mixture and gradually whisk into the egg mixture. Whisk until blended and return to saucepan and bring to boil over medium heat, stirring constantly. Boil , whisking for 2 minutes. Stream cream into mixing bowl. Dot surface with tablespoon butter and stir until melted. Cover top of cream with plastic wrap and allow to cool on rack, then refrigerate until needed.

  • 9

    3 cup fresh raspberries

  • 10

    Powdered sugar for dusting

  • 11

    Fill when ready to eat. Fill shell with pastry cream and top with berries then dust with powdered sugar.

Blackberry Cheesecake

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Let chilled cheesecake stand for twenty minutes before serving. Slice with hot knife, wiping clean before each slice.

ingredients

  • 9×3 inch round cake pan with removable bottom
  • 2 cups crushed graham cracker or vanilla wafer cookies
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 3 1/2 lbs cream cheese, room temperature
  • 2 1/4 cups sugar
  • 1/2 cup flour
  • 1 cup sour cream, room temperature
  • 1 1/2 tsp. vanilla extract
  • 5 large eggs, room temperature
  • 2 pints blackberries
  • 1/4 cup Blackberry jam

directions

  • 1

    Preheat oven to 350 degrees.

  • 2

    Butter a 9×3 in cake pan with removable bottom well. Cut a piece of parchment paper to fit the inside edge on pan extending 3-4 inches over the top of pan. Wrap inside buttered pan and spray the parchment with cooking spray. Wrap the pan bottom and up sides with two layers of foil. Set aside.

  • 3

    Combine the crust ingredients, graham cracker crumbs,2 tablespoons sugar and the 2 tablespoons melted butter. Press into bottom of pan. Bake until crust begins to brown. Allow to cool completely.

  • 4

    In a stand mixer, beat cream cheese on medium speed until fluffy, about 3 minutes. Scrape down sides of bowl often. In a separate bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar to cream cheese mixture, mix until smooth. Add sour cream and vanilla, blend until smooth on low. Add eggs one at a time until just combined. Do not overmix.

  • 5

    Pour the cream cheese filling into the prepared pan. Set pan inside a larger shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up the sides. Bake 45 minutes; reduce temperature to 325 degrees. Continue to bake until cake is set and slightly wobbly in the center, about 30 minutes more. Turn off oven ; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cool completely. Refrigerate, uncovered, at least 6 hours , overnight even better. Before unmolding, run a knife around the edge of the cake, between parchment and pan. Push the bottom up gently as side slides down.Peel parchment away from outside of cheesecake. Arrange the berries on top of cheesecake. Warm the blackberry jam to liquify and brush over top of berries. Dust with powdered sugar.

Cinnamon Almond Bread

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Cinnamon Almond Bread

Dough:

3/8 cup whole milk

3/8 cup water

1 egg

3 cups all-purpose flour

4 tablespoons butter, melted

1/3 cup sugar

1 1/2 teaspoons active yeast

Glaze:

1 tablespoon heavy cream

5 tablespoons butter, melted

1/2 cup packed brown sugar

Filling:

1 lb. almond paste

1 tablespoon butter, melted

2 tablespoons granulated sugar

2 tablespoons packed brown sugar

1 tablespoon ground cinnamon

1/2 cup sliced almonds

Drizzle:

powdered sugar

heavy cream

Have water at lukewarm temperature. Proof the yeast in the water. In the bowl of a stand mixer beat the egg, milk and proofed yeast until blended. Add the sugar and melted butter; blend. Add flour and knead until smooth. Place the smooth kneaded dough into a greased bowl and cover; place in warm spot to rise until doubled in volume. Punch down and let rise one more time. Roll dough out into about a 9×18 inch rectangle. Brush the melted butter for the filling onto the rolled out dough. In a bowl combine the granulated sugar, brown sugar, cinnamon and almonds. Sprinkle evenly over the top of the butter. Roll out the almond paste to fit the size of the rectangle and place over the top of the cinnamon filling. Roll up the dough cinnamon roll fashion from long side; seal.  Cut into 10-12 rolls. Mix together the glaze ingredients until smooth. Butter well a large loaf pan and randomly place the half of the rolls in different directions in one layer into pan. Spread half of the glaze mixture over the top of the rolls . Place randomly the remaining rolls and spread remaining glaze over the top. Cover and let rise until puffy. Preheat the oven to 350 degrees. Place the risen loaf onto a sheet pan and bake for about 30-40 minutes until done. Invert  from pan onto a baking sheet or small platter. Combine a drizzle using the powdered sugar and a small amount of heavy cream . Drizzle over top of loaf.

Key Lime Brownies

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Key Lime Brownies

Brownie Layer:

6 oz. butter

1 1/2 cups granulated sugar

2 1/4 oz. cocoa powder

1/4 teaspoon salt

2 eggs, room temperature

1 teaspoon pure vanilla extract

3 1/2 oz. all-purpose flour

Graham Layer:

10 oz. graham crackers

pinch of salt

6 tablespoons packed brown sugar

8 tablespoons butter, melted

 

Key Lime Layer:

I used regular limes for this because of the accessibility.

4 oz. cream cheese, room temperature

zest from 10 limes

2(14oz.) cans sweetened condensed milk

2 egg yolks

1 cup lime juice

 

Chocolate Layer:

1 cup heavy cream

3/4 cup granulated sugar

1 lb. chopped chocolate

Brownie Layer:

Preheat oven to 325 degrees. Line a 9×13 inch pan with foil; leaving overage on ends to use as handle later. Spray lined pan with nonstick spray; set aside.

In a saucepan melt the butter. Remove from heat and whisk into the butter the cocoa, sugar and salt. Add the eggs and combine well. Mix in the flour. Spread batter evenly into the prepared pan. Bake for 10 minutes. The brownie base will not be fully cooked but slightly set. While brownies are baking prepare the graham layer. Evenly sprinkle the graham crumbs over the par cooked brownie layer. Press down slightly. Bake for another 15 minutes.

Graham Layer:

In the bowl of a food processor, pulse the crackers and sugar until crumbly. Stir in the melted butter.

Key Lime Layer:

Make lime layer while graham brownie layers bake together.

Place all the ingredients in thew bowl of a food processor and blend until combined. Pour evenly over the graham layer and return to oven and bake for about 20-25 minutes or just until sides begin to pull away from edge of pan. Remove from oven and allow to cool completely.

Chocolate Layer:

Heat the cream and sugar until sugar has dissolved. Pour the hot cream mixture over the chopped chocolate and stir until combined. Evenly spread over the lime layer and refrigerate until firm before cutting .

 

 

Coconut Macadamia Nut Brownies

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Coconut Macadamia Nut Brownies

Brownie Layer:

6 oz. butter

1 1/2 cups granulated sugar

2 1/4 oz. cocoa powder

1/4 teaspoon salt

2 eggs, room temperature

1 teaspoon pure vanilla extract

3 1/2 oz. all-purpose flour

Coconut Macadamia Layer:

1/2 cup packed brown sugar

1 1/2 oz. all-purpose flour

2/3 cup light corn syrup

1 1/2 oz. butter

1 1/2 teaspoons pure vanilla extract

2 eggs, room temperature

1 1/2 cups chopped salted macadamia nuts

1/3 cup sweetened flaked coconut

Preheat oven to 325 degrees. Line a 9×13 inch pan with foil; leaving overage on ends to use as handle later. Spray lined pan with nonstick spray; set aside.

Brownie Layer:

In a saucepan melt the butter. Remove from heat and whisk into the butter the cocoa, sugar and salt. Add the eggs and combine well. Mix in the flour. Spread batter evenly into the prepared pan. Bake for 20  minutes. The brownie base will not be fully cooked but slightly set. While brownie base is baking make the coconut macadamia nut topping.

Coconut Macadamia Nut Layer:

In a mixing bowl combine the brown sugar and flour. Whisk until there are no more lumps. Add the corn syrup, melted butter, and vanilla. Whisk until blended. Add the eggs and whisk until combined. Stir in the nuts and coconut. Spread mixture carefully over the top of the par-baked brownie layer. Place the brownies back in the oven and continue to bake for about 20-30 minutes or until golden. Remove from the oven and allow to completely cool in the pan before cutting.

Pine Nut Tart

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Dough

1 2/3 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup plus 1 tablespoon butter, room temperature

1/2 cup powdered sugar

1 egg plus 1 egg yolk, room temperature

Filling

1 cup toasted pine nuts

1/2 cup granulated sugar

1 egg , room temperature

4 tablespoons butter, room temperature

Assembly

1 egg yolk

1 tablespoon heavy cream

sanding sugar (coarse sugar)

Dough:

In the bowl of a food processor, place the dough ingredients and pulse until dough begins to form. Form into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.

Filling:

In the bowl of a food processor , process the nuts and sugar into a fine crumb. Add the egg and butter and process until smooth.

Preheat oven to 400 degrees.

Press some of the dough into a 9-inch tart ring with removable bottom. Spread the filling evenly over the bottom of the tart dough. With remaining dough, roll out on floured surface into the diameter of the inside of the tart pan. Brush off any extra flour and carefully place the rolled out circle onto the top of the filled tart.

Beat the egg yolk and heavy cream until combined. Lightly brush the top crust with the egg yolk and heavy cream mixture . Sprinkle the top crust with sanding sugar.

Place the tart on a baking sheet and bake for 30 minutes or until golden. Remove from oven and allow to cool 15 minutes before removing outer ring.

Serve warm or at room temperature.

Lemon Raspberry Dream

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This recipe will make at least one 9 inch, one 6 inch and two 4 inch cakes. It all depends on the size and shape of the cake rings(molds) used.

Almond Cake:

200 grams almond paste

230 grams butter,room temperature

60 ml honey

200 grams granulated sugar

6 eggs , room temperature

125 grams all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

zest from 3 large lemons or 2-3 tablespoons

Lemon Syrup:

1 cup sugar

juice from 3 lemons and enough water to equal 1 cup liquid

Lemon Filling:

9 grams unflavored granulated gelatin

4 eggs, room temperature

zest from 4 large lemons

240 ml fresh lemon juice

220 grams butter, room temperature

Lemon Cream Filling:

2 envelopes unflavored granulated gelatin

2 cups water

6 tablespoons sugar

2 cups marshmallow cream , fluff or homemade

2 cups of lemon filling

4 cups heavy cream

Seedless raspberry jam

Fresh raspberries

Cake

Preheat oven to 325 degrees. Line bottom of a half sheet pan or jellyroll pan with parchment paper and butter or spray with non stick spray the entire pan; set aside.

In the bowl of a stand mixer, beat the almond paste, honey, butter and granulated sugar until smooth. Add the eggs one at a time , blending well after each addition. Stir in the lemon zest.

In a separate bowl, whisk together the remaining dry ingredients. Fold into wet mixture until combined.

Transfer batter to prepared pan and spread out evenly with off set spatula.

Bake for about 20-30 minutes or until cake springs back when lightly touched.

Remove from oven and allow to cool completely in the pan. Once cooled, turn cake out and carefully pull off parchment paper.

Lemon Syrup

Combine all the ingredients in a small saucepan and bring mixture to a boil. Remove from heat when sugar has been dissolved. Allow to cool completely.

Lemon Filling

Place gelatin in a small bowl. Add a little bit of water to dissolve gelatin. Add as much water as needed but not to runny consistency.

In a glass heat proof bowl, whisk together the sugar,eggs,zest and lemon juice until well combined. Place the bowl over a pan of simmering water (double boiler, bain marie). Do not allow the water to touch the bottom of the bowl. Stirring constantly over the simmering water add the butter when mixture is warm. Continue to stir and cook until butter is melted and mixture has thickened to the consistency of ketchup or hollandaise sauce. Remove from heat and stir in the gelatin . Continue to stir the mixture until the gelatin has incorporated into the lemon mixture.

Pour mixture through a fine sieve into a bowl. Cover the top of the strained mixture with plastic wrap to prevent a skin from forming. Set aside and let cool completely in the refrigerator.

Lemon Cream Filling

In a medium saucepan , combine the gelatin and 1 cup of water and allow to set 1 minute. Cook over low heat , stirring constantly until gelatin is dissolved. Remove from heat and stir in the granulated sugar and remaining 1 cup of water and stir again until sugar is dissolved. Set aside.

In a bowl whisk together the marshmallow fluff and the 2 cups of the cooled lemon filling until combined. Whisk in the gelatin mixture. Place in the refrigerator until the mixture forms mounds when spooned.

In a mixing bowl beat the heavy cream until stiff. Fold into the thickened lemon mixture and combine thoroughly.

Assembly

Using a cake ring (rings ) or spring form pan, cut out cake circles from cooled cake.

Carefully place a cake circle into the cake ring. Gently brush lemon syrup over the cake. Line the outside edge with fresh raspberries. Spread some raspberry jam over the exposed cake and place randomly over cake some more raspberries. Spoon some of the lemon cream filling over the cake and raspberries and even out with spatula until level. Repeat process again until cake ring is just to the top leaving the top with lemon cream filling. Place cake in refrigerator to firm up. Once cake is firm spread a layer of lemon filling over the top of the cake. Using a flat edge of a knife or long spatula level the top of the cake with the top of the pan. Place plastic wrap over the top of the cake to prevent a skin from forming and refrigerate overnight. Garnish with fresh raspberries.

Chocolate Hazelnut Chiffon Pie

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This lovely pie tastes just like hazelnut bon bons. The crust is a mixture of chocolate and toasted hazelnuts with a layer of dark chocolate truffle and then the pillow soft chocolate hazelnut filling, garnished with chopped hazelnut bon bons for a little bit of crunch

Chocolate Hazelnut Chiffon Pie

Crust

74 grams butter,melted

1 1/2 cups chocolate wafer crumbs

1 1/2 cups toasted, finely ground hazelnuts

Pie Filling

2 envelopes unflavored gelatin

2 cups water

6 tablespoons granulated sugar

2 teaspoons pure vanilla extract

2 cups marshmallow cream or fluff

2 cups hazelnut spread

4 cups heavy cream

Truffle Layer

8 oz. bittersweet chocolate , finely chopped

5 oz. heavy cream

Hazelnut bon bons, chopped-optional

Crust

Preheat oven to 350 degrees. Combine all the ingredients; stir to combine. Press into a large deep dish pie plate. Place in oven and bake 10 minutes. Remove from oven and allow to cool completely.

Truffle Layer

Place the chopped chocolate in a separate bowl. Heat heavy cream to just boiling. Pour the hot cream over the chopped chocolate. Stir until smooth and shiny.

Pour all but about 1/2 cup of the truffle layer into the cooled crust. Smooth over bottom and sides of crust; set aside.

Reserve left over truffle filling for final assembly.

Filling

In a mixing bowl whisk the hazelnut spread and marshmallow cream until combined; set aside.

In a medium saucepan, combine 1 cup of water and the gelatin. Allow this to rest 1 minute. Over low heat , stirring constantly, dissolve the gelatin. Once gelatin is dissolved, remove from heat and stir in the sugar , vanilla and remaining 1 cup of water. Stir mixture until the sugar is dissolved .  Pour into hazelnut mixture and whisk until thoroughly combined. Place mixture in refrigerator and chill until mixture forms mounds when dropped from a spoon.

In a large bowl beat the heavy cream until stiff. Fold into the properly chilled hazelnut mixture. Spoon the filling into the truffle lined crust. Sprinkle the chopped bon bons over the top and drizzle the remaining truffle mixture over the top. If the truffle mixture has firmed up too much, gently reheat in microwave to soften to drizzle consistency. Chill for at least 4 hours or overnight before serving.

Gourmand Raspberry Eclairs

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Choux Paste

  • 120 grams cake flour
  • 1/2 cup whole milk
  • 1/2 cup water
  • 10 grams granulated sugar
  • pinch of salt
  • 80 grams butter
  • 4 eggs

directions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

  • Sift the flour onto a piece of parchment paper.

  • In a saucepan combine the milk,water,sugar, salt and butter. Place over medium heat and bring to a boil. Remove from heat and and dump the flour into the saucepan. Stir until well combined. Place saucepan back onto heat set on low. Beat mixture with wooden spoon for 2 minutes . The flour will begin to coat the bottom of the pan.

  • Dump the mixture into the bowl of a food processor. Add the eggs and pulse until the mixture is well combined and thickened.

  • Place the dough into a pastry bag fitted with a plain 1/2-inch tip. Pipe into 12 eclair shapes. Other shapes can be done as well.

  • In this picture, I sprinkled toasted chopped almond over the top of the piped dough before baking.

  • Bake for about 10 minutes or until the dough has puffed. Place a wooden spoon in the door of the oven , just to hold the door ajar very slightly. This is to let the steam out. Continue to bake puffs until they are golden , about 30 more minutes. Remove from oven and cool on wire rack.

    Pastry Cream

    1 vanilla bean

    1 2/3 cup whole milk

    4 egg yolks

    1/2 cup plus 1 tablespoon granulated sugar

    1/4 cup cornstarch

    2 tablespoons butter

    With a sharp knife split the vanilla bean lengthwise. Using the back of the knife carefully scrape the seeds from the bean and place into a saucepan. Toss the scraped bean into the saucepan as well. Add the milk to the sauce pan, over medium heat bring the milk and vanilla to a simmer. Turn off heat and cover tightly for 15 minutes to steep. Covering the milk and vanilla mixture is of great importance to the outcome of the pastry cream. If not covered, the finished pastry cream can be dry and not the wonderful supple cream it should be.

    In a large bowl whisk the egg yolks and sugar until pale yellow. Add the cornstarch to the whisked egg yolks and whisk until well combined. Once the milk has steeped the 15 minutes. Uncover and remove the vanilla bean. Pour about a third of the milk into the egg yolk mixture and whisk until combined. This is called tempering the eggs. Tempering warms the egg mixture to that of the milk , not shocking it. Without tempering you would end up with scrambled egg instead of a smooth pastry cream. Pour the tempered mixture into the saucepan of remaining milk. Whisking constantly over medium heat, cook until mixture just begins to boil and has thickened. Remove from heat and allow to sit for about 10 minutes and stir in butter until combined.

    Place the pastry cream in a bowl and cover top with plastic wrap. Allow to cool. Refrigerate if not using right away,once cooled.

    Lightened Pastry Cream

    1/2 cup heavy cream

    Once cooled,beat pastry cream until smooth.  In a separate bowl , beat the heavy cream until stiff. Fold into the pastry cream. Place lightened pastry cream into a piping bag fitted with a plain tip.

    Chantilly Cream (Sweetened Whipped Cream)

    2 1/2 cups heavy cream

    1/3 cup powdered sugar

    Beat the heavy cream and powdered sugar until stiff. Place in a piping bag fitted with a star tip.

    Fresh Raspberries

    Powdered sugar for dusting

    Assembly

    Cut the top off of the baked eclair. Pipe some pastry cream into the bottom half of eclair. Place fresh raspberries on top of the pastry cream. Pipe the Chantilly cream over the raspberries. Top with the other half of the baked eclair. Dust with powdered sugar.

Lemon Blueberry Tarts

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  • ingredients

    Recipe for double pie crust

  • Recipe for lemon curd
  • Fresh blueberries
  • 5 oz. white chocolate, melted

 

directions

 

  • 1

    Roll out pie crust and line tartlet pans; prick bottom with fork. Blind bake the tarts, lined with parchment paper and weighted with dried beans or pie weights. When baked until golden at 425 degrees, remove from oven and while tarts are still warm brush inside of tarts with a thin layer of white chocolate. Set aside to cool completely.

  • 2

    Fill the cooled tart shell with lemon curd . Top with fresh blueberries.