Cappuccino Cream Tart with Macadamia Nut Crust

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Crust:

1 1/2 cups graham cracker crumbs

3/4 cup toasted, ground macadamia nuts

1/3 cup sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

4 tablespoon melted butter

Filling:

3 cups whole milk

1/2 cup sugar

1/3 cup flour

5 oz. chopped white chocolate

3 tablespoons instant espresso

1/4 tsp. vanilla

1 1/2 cups heavy cream

1/4 cup powdered sugar

chocolate covered espresso beans for garnish

Crust:

Combine all the ingredients for the crust and press into a 12 inch tart pan with removable bottom. Place tart shell in refrigerator for at least 30 minutes while the filling being made.

Filling:

Place the milk, flour and sugar in a saucepan. Whisk mixture until there are no lumps. Add the espresso and vanilla and whisk to combine. Place over medium heat and cook stirring constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon. Remove from heat. In a bowl whisk the egg yolks and temper them by adding some of the hot milk mixture to them; whisking constantly. Pour tempered egg yolks into the saucepan with remaining hot milk mixture. Place back over medium heat and cook until it comes to a boil and very thick; whisking constantly. Pour mixture into the tart shell. Place plastic wrap on top of filling to prevent a skin from forming. Refrigerate for 2-3 hours until set.

Whip the heavy cream and powdered sugar until stiff. Place in piping bag and decorate top of tart. Garnish with chocolate covered espresso beans.

Strawberry-Banana Tart

Strawberry-Banana Tart

2 lined rectangular Tart pans with removable bottoms, blind baked

1 1/4 cups half-and-half

1 vanilla bean,split and seeded

2 egg yolks

3 tablespoons sugar

2 tablespoons flour

1/2 cup strawberry jam

1/4 cup chopped white chocolate, melted

1 pint strawberries, hulled,sliced

2 bananas, sliced and tossed with small amount of lemon juice

Brush a thin layer of melted white chocolate on the inside of each baked tart shell and allow to set up. Divide the jam equally between tarts and spread evenly; slice 1/2 a banana very thin and place evenly over the jam; set aside.

In a small saucepan, add the milk,vanilla bean and scraped vanilla seeds; heat to a boil.  While milk is heating up , beat the egg yolks, sugar and flour together until well combined. Temper the egg mixture by whisking in some hot milk ,; whisking until well combined. Pour egg/milk mixture back into the pan with the rest of the hot milk. Remove the vanilla pod. Continue to cook until thickened. Allow to cool. Once cooled, divide equally among the tarts and spread evenly. Top with sliced strawberries and banana.

Peanut Butter Chiffon Pie

Peanut Butter Chiffon Pie

2 envelopes unflavored gelatin

2 cups water

6 Tbsp sugar

2 tsp vanilla

2 cups marshmallow cream or fluff

2 cups smooth peanut butter

4 cups heavy whipping cream

1 chocolate bar

Chocolate Crumb Crust

20 Oreo cookies

6 Tbsp butter, melted

Crush cookies in food processor. Stir in melted butter. Press into deep dish 9 inch pie plate.

Chocolate Ganache

You will have extra of this. It can be stored and fridge and gently reheated for hot chocolate, sauce, great  in coffee or make into chocolate truffles

3 1/2 oz. bittersweet chocolate

3 1/2 oz. semi sweet chocolate

1/2 cup heavy cream

Chop chocolate and place in large bowl, set aside. Heat cream to just boiling. Remove from heat. Pour over chopped chocolate and stir until well combined. Pour about 3/4 cup into pie plate with finished crust and gently swirl around the crust , letting the excess puddle on bottom of crust. Refrigerate until ready to fill. Refrigerate remaining ganache and stored in air tight container for other uses.

Filling for pie

In medium saucepan, combine the gelatin and 1 cup of cold water. Let stand 1 minute. Cook over low heat, stirring constantly, until gelatin is completely dissolved. Remove from the heat . Stir in the sugar, vanilla and remaining 1 cup water. Beat marshmallow cream/ fluff and peanut butter. Refrigerate until mixture mounds when dropped from a spoon.

In a mixing bowl, beat heavy cream on high speed until soft peaks form. Fold the whipped cram into the thickened gelatin mixture. Spoon the mixture onto the crust. Make decorative swirls and sprinkle shaved chocolate.

Refrigerate until set, about 4 hours or overnight.

Raspberry Chocolate Truffle Tart

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Crust:

2 cups, chocolate wafer crumbs

1/4 cup sugar

2/3 cup butter,melted

Filling:

14 oz. bittersweet chocolate,chopped

2 tablespoons butter

4 eggs, separated

3/4 cup powdered sugar

1/4 cup raspberry liqueur

1/4 tsp. vanilla extract

Ganache:

6 oz. bittersweet chocolate, chopped

3/4 cup heavy cream

12 fresh raspberries

Crust:

In a bowl of a food processor fitted with a metal blade, process the chocolate wafer crumbs with the sugar and butter until the mixture is well combined.

Press into a 9-10 inch tart pan with removable bottom; refrigerate for 30 minutes.

Filling:

In in a heat proof bowl, place the chopped chocolate and the butter; place over a pan of simmering water and stir together until melted and combined together. Set aside.

In another bowl add the egg yolks, liqueur, extract and sugar; whisk together until well combined. Place the bowl with egg yolk mixture over a pan of simmering water , whisking constantly until the mixture resembles softly beaten whipped cream. Remove from heat and set aside.

Spread 1/4 cup of the chocolate /butter mixture onto the bottom of the crust; set aside.

When the chocolate and egg mixtures are about the same temperature, fold the chocolate mixture into the egg yolk mixture; set aside.

In a clean metal bowl of a stand mixer, beat the egg whites until soft peaks form. Fold egg whites into the chocolate/egg yolk mixture. Pour into tart shell and spread out evenly. Refrigerate for 1 hour.

Make the ganache by heating cream to just boiling and pour over chopped chocolate. Allow to set a couple of minutes and stir until mixture is smooth and glossy. Pour ganache over the top of the filled tart and garnish with the fresh raspberries.

Chocolate Dipped Strawberry Tart with a Pistachio Nut Crust

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Tart Crust

Preheat oven to 350 degrees

3/4 cup butter , room temp.

1/2 sugar

1/2 tsp pure vanilla extract

1 3/4 cups flour

pinch of salt

10 inch Tart pan with removable bottom

3/4 cup, shelled pistachios, chopped. Reserve 1/4 cup for topping.

In a bowl of a electric mixer fitted with a paddle attachment, mix butter and sugar together until combined. Add vanilla. In a medium bowl, sift flour and salt together, then add to butter mixture. Mix on low until dough comes together. Press into tart pan. Press 1/2 cup chopped pistachios on to the bottom of the lined tart pan. Refrigerate until firm.

Line shell with parchment paper and weight with pie weights or dried beans and bake 20 minutes. Remove the pie weights and return to oven until golden brown.. Allow to cool to room temperature.

Pastry Cream

1 1/4 cup half and half

1/4 tsp. pure vanilla extract

1 vanilla bean ,split , scrape seeds and add to half and half along with pod

2 large egg yolks

3 tablespoons sugar

2 tablespoons flour

Bring the half and half with vanilla extract, vanilla seeds and pod to a boil in a small saucepan. Meanwhile combine  egg yolks and sugar in a medium bowl with a whisk. Add flour to egg yolk mixture and whisk in. Ladle a small amount of hot milk mixture to egg mixture whisking to temper the eggs. Add the rest of the hot milk mixture , whisking as you pour. Place back into saucepan and bring to a boil, whisking until it thickens. Boil 10 seconds longer , remove from heat. Place in bowl to cool completely. Cover the top of pastry cream with plastic wrap to prevent a skin from forming.

Ganache

8oz. heavy cream

8 oz. dark chocolate, chopped and placed into glass medium bowl

Heat cream to just a boil. Do not boil. Pour over chopped chocolate. Stir the mixture until it comes together. This mixture will look like it is separating, don’t worry and keep stirring. Set aside. 1/2 cup reserved, and set aside

Combine ganache and pastry cream, stir until blended. Pour into baked tart shell. Smooth top.

Prepare about 1 1/2 pints strawberries, tops trimmed and arrange prepared berries decoratively on top of filled tart. Brush on on lightly the warmed raspberry preserves onto each berry.

1/2 cup seedless raspberry preserves, warm to liquify.

With 1/2 cup reserved Ganache , drizzle over top of brushed berries and finish with sprinkling over tart reserved 1/4 chopped , pistachios.

Refrigerate until filling is set, then remove tart ring and serve.

Lime Tart with Macerated Mixed Berries

Lime Tart with Macerated Mixed Berries

Crust:

2/3 cup butter, diced

2 1/3 cups flour

1/4 cup powdered sugar

1 egg

1 1/2 tsp. water

Filling:

4 oz. almond paste

3 eggs

1 cup cottage cheese

1/3 cup creme fraiche

1/3 cup sugar

zest of 3 limes

Mixed berries mixed with sugar; to taste

Crust:

Preheat oven to 350 degrees.

In the bowl of a food processor fitted with a metal blade add all the ingredients and process just until mixture begins to come together. Remove dough form into disk and wrap in plastic; refrigerate for 30 minutes.

Line a 9 inch tart pan or 4-5 smaller tart pans with removable bottom with half the tart dough. Wrap and freeze the rest for another time.

Filling:

In a bowl of a food processor fitted with a metal blade, add all the ingredients. Process until smooth. Pour into lined tart pan.  Bake for about 30 minutes or until filling is set.

Serve in slices with macerated berries spooned over the top.

Macadamia Toffee Tart

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Crust;

2 cups flour

4 tablespoon sugar

3/4 cup butter, cut into chunks

2 egg yolks

1 tablespoon lemon zest

1 tsp. lemon juice

Place flour, sugar and butter in food processor. Pulse until evenly combined. Add egg yolks, zest and lemon juice to processor. Pulse until dough comes together. Press into a 11-inch removable bottom tart pan. Bake in preheated oven of 375 degrees for 10 minutes. Remove from oven and press down the bottom of tart with a fork. Set aside to cool.

Filling

1 1/4 cup heavy cream

1 1/4 cup sugar

1 tsp. lemon zest

1/4 tsp. salt

1/2 tsp vanilla

2 cup, toasted until golden brown, whole macadamia nuts

In a saucepan combine heavy cream, sugar, zest and vanilla. Over medium heat , bring to boil them simmer for 5 minutes. Stirring occasionally . Add nuts and stir for another 2 minutes.

Pour into crust and bake on baking sheet for about 40 minutes or until golden and set. Top should be shiny. Remove from oven to cool . As soon as you can handle, remove from tart pan. If you wait too long, crust will stick.

Allow the removed tart to cool for about 1 hour. That should be enough time to cut into slices nicely. To serve , warm up.

Raspberry Lime Tart

Raspberry Lime Tart

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Crust:

2/3 cup butter, diced

2 1/3 cups flour

1/4 cup powdered sugar

1 egg

1 1/2 tsp. water

Filling:

4 oz. almond paste

3 eggs

1 cup cottage cheese

1/3 cup creme fraiche

1/3 cup sugar

1 1/2 cups mixed fresh raspberries

zest of 3 limes, zest from 1 lime reserved

Enough sliced almonds to nicely top the tart

Crust:

Preheat oven to 350 degrees.

In the bowl of a food processor fitted with a metal blade add all the ingredients and process just until mixture begins to come together. Remove dough form into disk and wrap in plastic; refrigerate for 30 minutes.

Line a 9 inch tart pan or 4-5 smaller tart pans with removable bottom with half the tart dough. Wrap and freeze the rest for another time.

Filling:

In a bowl of a food processor fitted with a metal blade, add all the ingredients except the berries and sliced almonds. Process until smooth. Pour into lined tart pan. Top the filled tart with the berries and sprinkle on sliced almonds and reserved lime zest. Bake for about 30 minutes or until filling is set.

Provencal Apple-Honey Tart

Provencal Apple-Honey Tart

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Crust:

2 cups flour

1/4 cup sugar

pinch of salt

1/2 cup butter, room temp.

2 eggs, beaten

Filling:

1 lb. Sweet baking apples

1/2 cup sugar

1/4 cup honey

In a bowl of a food processor fitted with a metal blade add flour salt and sugar. Pulse 2 times just to combine. Add butter and eggs. Pulse just until dough begins to come together. Remove from bowl and shape into disc and refrigerate for 2 hours.

Preheat oven to 350 degrees . Line a baking sheet with parchment.

On a lightly floured work surface roll out dough to about 1/8 of an inch , roll up edges to form circular tart shell.

Split unpeeled apples lengthwise and slice into about 1/8 inch slices. Arrange around the tart shell in a decorative fashion. Sprinkle sugar evenly over apples.

Bake for about 50 minutes or until apples and crust are golden.

Heat honey to make more liquid and brush onto apples.

Place on serving platter and serve warm.