Pies & Tarts

Pick your Poison Pizza

Thank you all so much for voting me onto the next round of Project Food Blog, we’ve made it half-way can you believe that?

Before you I present my post for challenge #5, you may be wondering what this challenge titled “Recipe Remix” is all about?

Well, for starters the “Recipe” selected for us was Pizza, and the “Remix” could pretty much be anything. Using molecular gastronomy, sharing your best kept secrets, or totally re-inventing it.

Our pizza criteria was the following: A solid base, a sauce, and at least one topping.

Seems simple enough, right? No, not really… I had the hardest time trying to decide what to make for you. I don’t really have any super secrets to create an amazing pizza. I haven’t had the opportunity to dive into molecular gastronomy just yet, but working my way towards it for sure. And, given the theme of my blog, you know it wasn’t going to be savory. So, dessert pizza it is…

Then, after much thought and deliberation I decided that one dessert pizza just wouldn’t be enough, so I made you two. :)

Who doesn’t love choices right? So, go ahead… pick your poison!

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The funky title of this particular pie was something I just threw together. The inspiration however, originated from an old label of Nestle’s sweetened condensed milk I found nestled in a stack of clippings, handwritten, and typed recipes my mother recently gifted me during my last visit to Mexico.

The Inspiration
I translated the original recipe from Spanish to English and altered a few of the ingredients. I switched cream cheese for mascarpone, which is what I happened to have on hand at the time; and I replaced preserved peaches with fresh peaches since they coincidentally happen to be in season.

Mascarpeacheesy Pie
Mascarpeacheesy Pie

crustenough for 2 – 9″ pies
1 1/2 sticks (6 oz) unsalted butter
1 can (14 oz) sweetened condensed milk
2 egg yolks
3 1/2 cups flour
1 tablespoon baking powder

Beat butter in a mixer until light and fluffy. Add the condensed milk and mix until incorporated. Add egg yolks one at a time, mixing to incorporate after each addition.

In a medium bowl whisk together the flour and baking powder. Add flour in thirds into the creamed butter and beat just until combined.

Pie Crust
Remove dough from the mixer divide in half, roll, and cover pie tin(s).

Blind bake pie shell @ 350 for 15 minutes

filling
1 can (14 oz) sweetened condensed milk
zest of 2 limes
1/4 cup lime juice
8 oz mascarpone cheese
3 eggs
2 large peaches, sliced

In a medium bowl combine all ingredients except the sliced peaches. Mix with a hand mixer for 2- 3 minutes or until combined.

Preheat oven to 400 degrees F


Mascarpeacheesy Pie
assembly

Ladle half of the filling into the blind-baked pie crust. Place one layer of sliced peaches over the filling. Cover with the remainder of the filling.

Mascarpeacheesy Pie
Top pie with the remaining sliced peaches.

Bake in preheated oven for 20 – 25 minutes or until center is set.

Mascarpeacheesy Pie

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Post image for Chocolate Truffle Tarts

So I froze the remaining half of the Chocolate Pate Sablee dough I made for my Blood Orange-Blueberry Tian a couple of weeks ago and decided it was time to put it to use, don’t know why I even bothered putting it the freezer.

The first thing than came to mind was a chocolate tart. I decided to go with a mouthwatering recipe from Desserts by the Yard by Sherry Yard.

Did you know that Sherry stopped by and donated as well as purchased quite a few goodies for the LA Food Bloggers Bake Sale last weekend!

It was unfortunate that I didn’t get to meet her that day, she stopped by early in the morning and I was scheduled to help out later in the day.

Sherry Yard
Rachael of La Fuji Mama did a great recap on the event, and she was also kind enough to share this photo with me. Thanks Rachael!

Did you see it, did you see it… My brown business card is sticking out of her box filled with goodies? Rachael also told me she wanted to know if I was there because she was impressed with my macarons. Sigh…

This calls for a chocolate fix.

Chocolate Truffle Tart

Chocolate Truffle Tarts
Author: 
 
Ingredients
  • ½ chocolate pate sable recipe, refrigerated for at least 4 hours, or overnight
  • 8 ounces bittersweet chocolate
  • 8 ounces (2-sticks) unsalted butter, cut into 1-inch pieces
  • 6 large eggs, at room temperature
  • ¾ cups granulated sugar
  • ¼ cup all-purpose flour
  • ¾ cup bittersweet chocolate chips
  • ¾ cup heavy cream
  • whipped cream, optional topping
  • bittersweet chocolate chips, optional topping
Instructions
  1. Preheat oven to 350 degrees F. and lightly spray your tart pans with cooking spray.
  2. On a lightly floured/cocoa powdered work surface. Roll the dough out to ¼ inch thickness and line the pans with the dough. Prick the bottom of the pastry shell a few times with a fork. Line the shell with parchment paper and fill with dried beans, un-cooked rice, or pie weights and gently press against the shell to ensure all corners are filled and bake for 15 minutes. Carefully remove the weights and transfer them to a heat proof container.
  3. Gently pull the parchment paper off the tarts and bake for another 10 minutes, or until the pastry shows no sign of moisture; it will be a dull dark brown. If the parchment paper sticks, return the covered pastry shell to the oven for another 3 minutes or until to you can easily pull the liner off. Remove from oven and allow to cool on a rack.
  4. Using the double broiler method melt the chocolate and butter. Once melted turn the burner off and leave the bowl over the pan so that the mixture remains hot.
  5. In the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl with a hand mixer, combine the eggs and sugar and beat on medium speed until just lemony yellow and doubled in volume, about 3 minutes.
  6. Whisk the flour into the chocolate mixture. Turn the mixer to low speed and add the hot chocolate mixture to the eggs all at once. Scrape down the bowl and continue to mix for 30 seconds, until well combined. Fill the cooled tart shells all the way to the top.
  7. Bake for 12 to 15 minutes for 4" tarts, or up to 20 minutes for a 9" tart shell. Until the cake is just set and slightly oozing in the center. Remove from the oven and allow to cool for 10 minutes.
  8. Melt bittersweet chocolate chips and heavy cream in the microwave in 30 second intervals at 50% power, and with a spatula spread over chilled tarts. Top with whipped cream and/or chocolate chips.
Notes
Makes 1 - 9" tart pan and 3 - 4" tart pans

 

Chocolate Pate Sablee Tart ShellChocolate Pate Sablee Tart ShellChocolate Truffle TartChocolate Truffle Tart ready for the ovenChocolate Truffle Tart

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S'mores Tart

There’s a certain birthday coming up in a few days… 13 to be exact.

I began being reminded of this event as soon as the last birthday in the family occurred, which was back in August.

Since then, I have been reminded of said event at least once per day, every day, since about the 1st of September, and… I have a funny feeling the number of daily reminders will begin to increase as the day approaches.

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Pastelitos de Guayaba

Sunday was my husbands birthday. Last year he had a milestone birthday with a big 80’s bash, but this year he wanted to keep it low-key. We had a little brunch, watched a movie then went home and relaxed. While he was watching TV I decided to make him a special treat, his favorite Cuban pastry, he absolutely loves these.

When we started dating I wanted to share some of my heritage with him, so I took him to this “little” Cuban bakery Porto’s and ordered a couple of thier pastelitos, his favorite then and now “el pastelito de guayaba”.

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