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Posts tagged ‘tarts’

Lemon Meringue Tart

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I’ve been wanting lemon meringue pie or tart for a while now. I planned on making it last week but got sick. I have had this recipe in my to do pile for a while now and since lemon is one of my favorite flavors it went straight to the top of recipes I wanted to try. Usually when I make a lemon tart I use the tartine lemon cream recipe, It has the perfect consistency and holds up beautifully giving  a perfect slice. Most recipes for lemon meringue pie that I have tried have been really tasty but are a bit on the runny side. When I saw the photo that came with this recipe I thought I had found nirvana, a lemon meringue pie that looks perfect, produces a clean slice and sounds like it’s very tasty. This recipe is all that except that it is still a bit on the runny side even after sitting overnight in the refrigerator. Don’t get me wrong it tastes amazing but it does not produce a clean slice. Next time I will add more cornstarch, while I was making it my gut instinct was to add more but I held myself back. Oh well, should have gone with my gut.

Pate Sucré

Makes 9 inch tart or 6 tartlets
2 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 cup sugar
8 ounces cold unsalted butter cut into pieces
3 egg yolks from large eggs
3 tablespoons heavy cream

Put the flour, salt and sugar in the food processor, pulse to combine, add the butter and pulse until it resembles fine crumbs. Add the egg yolk and cream and pulse until the dough comes together, it will be shaggy but thats ok, test it by pinching a piece and if it holds together it’s fine. Divide in two, press into disks and refrigerate for an hour. Pre heat the oven to 375, line tart pan or tartlet pans, prick with fork and place in freezer for 30 minutes. Place a piece of parchment in the tart pan or pans and pour in pie weights or beans. Bake 20 minutes remove the parchment and weights and place back in the oven for another 10-15 minutes until golden brown. Cool on rack.

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Lemon Filling

Fills a 9 inch pie or tart

1 cup water

1/2 cup freshly squeezed lemon juice

1 1/4 cup sugar

1/3 cup cornstarch (Next time I would add an additional 1-2tbs of cornstarch)

pinch of salt

4 eggs separated – the yolks are for the filling and whites for meringue

5 tbs cold unsalted butter

4 tsp lemon zest

In medium sauce pan add the water. lemon juice, sugar, cornstarch and salt and whisk to combine so there are no lumps. Turn heat to medium and cook stirring constantly until mixture is thick, Whisk the egg yolks and slowely add the hot lemon mixture whisking while adding. Pour back into the pan and cook for 60 seconds (1 minute). Remove from heat and add the butter and lemon zest. Let come to room temparature and then cover with plastic wrap and refrigerate.

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Swiss Meringue

4 egg whites

2/3 cup sugar

1 tsp vanilla extract

pinch of salt

Whisk the egg whites and sugar together in the bowl of a stand mixer. Place the bowl of the stand mixer over a double boiler and cook, stirring occasionally, until the egg whites are very warm to the touch and the sugar has dissolved.  Whip the egg whites on medium-high until stiff peaks form. Add in the salt and vanilla extract and whip to combine.

A little runny but delicious

A little runny but delicious

 

Chocolate Orange Cream Tart

 

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The lastest contest at Food52 is all about tarts, Your Best Tart to be exact, I have to say that making pies and tarts is something I love doing,  I put my thinking cap on because I wanted to come up with a recipe that was a little different and creative.  Buttery pastry with an assortment of fillings whether sweet or savory is comfort food at it’s best IMHO. I was already in the cream or curd mode after making the scones so I whipped up another batch just using oranges and tangerines, it has substance from the addition of cream cheese which give a little tang also, the crust is adapted from Martha Stewarts recipe for Pate Sucré.  The combination of chocolate and orange has always been one of my all time favorite flavor combinations so I covered the orange cream with a ganache gently flavored with orange thanks to the addition of Grand Marnier. A simple whipped cream garnish and some candied orange zest make this a lovely dessert.

I know I posted this already but I decided to bring my little tarts to the party, Fiesta Friday #103 the big event Angie is hosting and her lovely co hosts this week are two of my all time favorites  Your co-hosts this week are Sonal @ simplyvegetarian777 and Petra @ Food Eat Love. YAY!!!

Makes 9 inch tart or 6 tartlets
Pate Sucré
2 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 cup sugar
8 ounces cold unsalted butter cut into pieces
3 egg yolks from large eggs
3 tablespoons heavy cream
Orange Cream
6 egg yolks from large eggs
1 1/2 cup sugar
1/2 cup freshly squeezed orange or tangerine juice
4 teaspoons orange zest divided
1/2 cup unsalted butter
4 tablespoons cream cheese softened
Ganache
4 ounces dark chocolate
4 ounces milk chocolate
1 cup heavy cream
1 tablespoon Grand Marnier or orange liquor
Tart Crust-Put the flour, salt and sugar in the food processor, pulse to combine, add the butter and pulse until it resembles fine crumbs. Add the egg yolk and cream and pulse until the dough comes together, it will be shaggy but thats ok, test it by pinching a piece and if it holds together it’s fine. Divide in two, press into disks and refrigerate for an hour. Pre heat the oven to 375, line tart pan or tartlet pans, prick with fork and place in freezer for 30 minutes. Place a piece of parchment in the tart pan or pans and pour in pie weights or beans. Bake 20 minutes remove the parchment and weights and place back in the oven for another 10-15 minutes until golden brown. Cool on rack.
Orange Cream-Zest the fruit and juice and set aside. In mixing bowl add the egg yolks, sugar and a pinch of salt. Beat with hand held mixer until creamy and light. Whisk in the juice and 2 tsp of zest and pour into sauce pan. Cook at medium low heat stirring constantly until the sugar has melted and it’s hot to the touch. Now add the butter one piece at a time stirring constantly until the butter is melted. Place thermometer in and continue cooking until it reaches a temperature of 175 degrees. Remove from heat. Pour through a sieve into a bowl or large measuring cup, add 1 tsp of orange zest stir to combine and cover with plastic that sits directly on top of the curd, allow to come to room temperature then refrigerate overnight. Pour the chilled curd in the blender with the cream cheese and the rest of the orange zest and blend until thick and creamy. Spoon into container and refrigerate until ready to use.
Ganache-Heat the cream to scalding, chop the chocolate and place in mixing bowl, pour the hot cream over the chocolate and let sit for 5 minutes. Stir until smooth, add the liquor and stir. Let the ganache come to room temperature stirring frequently. Place in the refrigerator for about 30 minutes to thicken a bit you want the ganache to be thick but still pourable.

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Assembling and serving:
tart shell or shells
Ganache
orange cream
whipped cream and orange zest to garnish
Spoon the chilled orange cream into the tart shell filling the shell halfway. Pour the ganache on top of the orange cream and return to the refrigerator where it needs to chill for at least 4 hours or overnight. Serve with a dollop of whipped cream and some candied orange zest.

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Pairing Wines With Dessert Part 2

When Julian from Vino In Love  and I first started talking about dessert wines and pairing wines with desserts I was so excited and thrilled that he agreed to collaborate with me on this. I sent him a list of desserts that I posted here on my blog and asked him to pair wines or spirits with the desserts. Here is the list and I can’t wait to try each of these. I am learning a lot from the wine experts that I am now following and I look forward to each of their posts. All of the desserts below are featured on my blog, to get the recipes just click on desserts on the category cloud. I didn’t include the recipes on this post because this is about the wine that you would eat with the dessert. You can pair the wine below the photo with a similar dessert without using the exact recipe. To locate these wines you can use this handy dandy tool http://www.wine-searcher.com/ or do like I do, contact your local wine merchant and see if they have them, if not, hopefully your favorite wine shoppe is as wonderful as mine and they can locate these wines for you. Below is the photo of the dessert and Julian’s excellent recommendations. Thank you so much Julian for helping me with this it was so much fun and a real learning experience for me and I hope for all those that follow my blog. Thank you!

Baked Pears

Baked Pears

Stuffed pears en papillote + Donna Fugata – Passito di Pantelleria (intense white sweet wine from Sicily) More info on Donna Fugata: http://www.donnafugata.it/pagine/Homepage.aspx

Mosto Cotto Fig And Goat Cheese Tart

Mosto Cotto Fig And Goat Cheese Tart

Fig and goat cheese tart + Trabucchi d’Illasi – Recioto della Valpolicella (red sweet wine from Veneto. Produced like Amarone but tastes even better.) More information: http://vinoinlove.com/2006-trabucchi-dillasi-amarone-della-valpolicella-doc/

Buttermilk Panna Cotta

Buttermilk Panna Cotta

Buttermilk panna cotta with mosto cotto Champagne grape syrup  + Ceretto – Moscato d’Asti (light, sweet sparkling wine from Piedmont. More information on Ceretto: http://www.ceretto.com/

Pasto Ciotti

Pasti Ciotti

Pasticciotti filled with vanilla cream + Moscato di Trani or with a Passito di Trani (Sweet (sparkling) wine from Apulia; the same region where Pasticciotti are from). Here is a link for information on the wine: http://www.wine-searcher.com/regions-moscato+di+trani

Semolina Olive Oil Cake

Semolina Olive Oil Cake

Semolina olive oil cake +  Trabucchi d’Illasi – Recioto di Soave (white sweet wine from the Veneto) Here is more information on this wine from Julians site: http://vinoinlove.com/2006-trabucchi-dillasi-recioto-di-soave-recioto-di-soave-docg/

Fire On Ice Light and Dark Chocolate Panna Cotta

Fire On Ice Light and Dark Chocolate Panna Cotta

Spicy chocolate panna cotta + Cognac (Brandy from France) NOTE from Suzanne: I am so glad that Julian paired this with cognac, I have been doing something right. I like to serve cognac with this type of dessert, I have Pierre Ferrand Cognac (It’s wonderful with this).

Tarts With Coconut,Almond Sweet Pastry Crust-For Pi Day

Fruit Tarts

In honor of “Pi” Day I am posting a recipe for fruit tarts, the pastry crust has toasted almond flour and coconut, filled with pastry cream and topped with fresh berries. The pastry and pastry cream are adapted from Martha Stewarts recipes from her website.

Pate Sucree: (Sweet Pastry Crust)

Serves 6

2 1/4 cups all purpose flour

1/4 cup Toasted almond flour ( I get it from King Arthur)

1/4 cup flaked coconut

2 tablespoons sugar

8 ounces Unsalted cold butter cut into pieces (I like to use butter with a high fat content like Plugra)

1/4 teaspoon salt

3 egg yolks

2-3 tablespoons heavy cream

Put flour, almond flour, coconut, sugar and salt in the food processor and pulse just to combine. Add your butter and pulse until it resembles crumbs. Add the egg yolks and 2 TBS cream pulse until the dough comes together. If too dry add the other TBS of cream if you find it still has not come together add cream a tsp at a time, Be careful not to over process.

Remove dough from processor and form into two disks wrap in plastic wrap and refrigerate for at least an hour.

You can roll your dough or press into tart or tartlet pans I found the dough to be a little temperamental when it was cold and pressing was so much easier. Prick with fork and put on sheet pan and place in freezer. Pre-heat your oven to 375 degrees. When your dough is well chilled take out of freezer and put a parchment round in each and fill with pie weights or beans. Bake for approx 20 minutes. Take out of the oven and remove the parchment and pie weights or beans and put back in the oven for another 15 minutes or until lightly brown

Remove from the oven and let cool, before you fill the tart refrigerate for at least 30 minutes preferably an hour. Remove tart rim and bottom and fill with your favorite filling

If you want to make a plain pate sucree increase flour to 2 1/2 cups omit the almond flour and coconut and increase the sugar to 1/4 cup.

Pastry Cream:

2 cups half and half or whole milk

1 vanilla bean split or 2 tsp pure vanilla extraxt see note in step 1.and step 3

1/2 cup sugar

4 large egg yolks at room temperature

1/4 cup Corn starch or flour

1 tablespoon butter

Place half and half or milk (I used half and half), vanilla bean in medium saucepan. (NOTE: If you are using vanilla extract do not add your vanilla now) Cook on high heat scalding the milk Remove from heat. In medium bowl whisk eggs and sugar until thickened sift in cornstarch or flour and beat until combined.

Pour half of the hot milk into egg mixture whisking as you pour. Pour back into saucepan and cook on medium high heat whisking constantly until mixture thickens takes approximately 2 minutes and if you are using a thermometer then take it off the stove when the temperature reaches 170-175. It will be thick. Remove vanilla bean.

Transfer to bowl. Add vanilla extract now if you did not use a vanilla bean and add the butter stir and cover with plastic wrap pressing it directly onto the surface of the cream. Refrigerate until completely cooled.