Tag Archives: Pies and Tarts

Tropical Pineapple and Coconut Tarts

5 Apr

So the other day I was browsing Pinterest and saw a post that showed you can whip coconut milk and it will turn into a whipped cream like substance. I was immediately obsessed and had to try this. I loooovveee anything coconut, especially coconut milk. I use it in smoothies, curry dishes and other desserts already but this new idea to whip it just blew my mind.

So I grabbed a can of coconut milk from my pantry and followed the directions to stick it into the fridge until it is completely cold. I left it in the fridge for most of the day until after dinner when I whipped it up for this dessert. Once it is completely cooled you just open the can and scoop out only the hardened coconut solids into the bowl of your mixer. There will be about a 1/2 inch of coconut water at the bottom. Just discard that or use it for something else. Now just start mixing. Once it was softened, I added some powdered sugar and vanilla and continued mixing until it was light and fluffy. So freakin’ good guys. It is light and fluffy just like whipped cream but it has this delicious coconut flavor. It also lasts in the fridge a lot longer than regular whipping cream. Apparently you can keep it in your fridge for up to a week, not that it would last that long.

The other best thing about this recipe is that you can use it on this tart! It really brings together the whole tropical theme!

Tropical Pineapple and Coconut Tarts: 
Serves 4

1/2 package puff pastry (one sheet)
1 egg, beaten
2 cups cubed fresh pineapple
1 cup sweetened shredded coconut
2 tablespoons chopped mint
1 can coconut milk, chilled in the fridge for 4-5 hours
2 tbsp powdered sugar
1 tsp vanilla

Preheat your oven to 350 degrees and set the oven rack in the center position.

Place your puff pastry onto a floured work surface. Using a rolling pin, roll out the pastry slightly. Using a knife, cut out 4 x 6 inch round circles of pastry and place them on a greased cookie sheet. Brush each circle with some beaten egg. Bake for 10-15 minutes until browned and crisp. Remove and set aside to cool.

In a large bowl, mix together the pineapple, shredded coconut and mint. If your pineapple is still tart, you may want to add some sugar but if it is ripe and sweet you shouldn’t need to add any sugar. The juice from the pineapple will start re-hydrating the coconut. Set aside until you are ready to serve.

Grab your can of coconut milk and scoop only the white solids into the bowl of your mixer. There will be about 1/2 an inch of coconut water at the bottom of the can, do not put that into the mixer, either discard it or keep it for a different use. With the whip attachment on your mixer, mix the hardened coconut milk on low speed just until it breaks down slightly, add the powdered sugar and vanilla and mix until combined. Now turn the speed up to medium/high and beat until light and fluffy, about 2 minutes.

Now to assemble the tart. Start with a round of cooled puff pastry, top with the pineapple mixture and then a big scoop of the whipped coconut cream. Dig in!

Chocolate Cream Pie

25 Oct

It’s pie week here at Miss Delish! Not really. It’s more like pain and frustration week. I hate fall! That’s a lie, I love fall. Just not when I’m trying to take a picture. Why is it so dark and gloomy? It’s impossible to take good photos with no natural light. By the time I get home from work and make a dish, it’s too dark to get any good pictures of it.

THEN when I thought it couldn’t get any worse, I lost my SD card reader and couldn’t upload my photos this morning. In other words, my life is in shambles.

Just joking.

Anyways, I’ll stop complaining now and get on with it. 

Hop aboard the crazy chocolate cream pie train! I’m on board and life is good. Chocolatey pudding in a pie, topped with whipped cream and chocolate shavings? Yes please.

Choo Choo!

Chocolate Cream Pie:
Serves 10

1 Baked and Cooled Pie Crust (my all butter crust is below)
3 Egg Yolks
1 1/2 cup Sugar
3 tbsp Corn Starch
1/2 cup Cocoa Powder
1/4 tsp Salt
3 cups Milk
3 tbsp Butter
2 tsp Vanilla
1 cup Fresh Sweetened Whipped Cream (please, PLEASE whip the cream yourself and don’t use the whipped topping)
1 ounce piece of Dark Chocolate

In a large mixing bowl, stir together the egg yolks and sugar until combined. Add the cornstarch, cocoa powder, and salt and mix again until combined. Slowly mix in the milk until smooth.

Pour the mixture into a pot over medium heat and bring to a boil, stirring often. Once the mixture is brought to a boil, it will be thickened to a pudding consistency. Remove from the heat and stir in the butter and vanilla. Leave in the pot to cool for 10-15 minutes, stirring every 2-3 minutes until smooth.

Once the pudding has cooled, add it to the baked pie shell. Cover with plastic wrap and refrigerate for 3-4 hours, until completely chilled. Top with whipped cream to cover most of the filling. Using a vegetable peeler, shave pieces of the dark chocolate all over the top of the pie, until you’re out of chocolate. Serve cold.

All Butter Pie Crust:
Makes two crusts

2 1/2 cups Pastry Flour
1 tsp Salt
1 tbsp Sugar
1 cup Cold Butter, cut into chunks
1/4 cup Cold Water

In a large bowl, whisk together the flour, salt and sugar. Using a pastry cutter, cut in the cold butter, until the butter is all cut down to the size of small peas. Using a wooden spoon, mix the dough while slowly adding the cold water and continue mixing just until it comes together.

Remove from the bowl to a clean floured surface and form into a disc. If you aren’t making the pie right away, you can wrap this in plastic wrap and refrigerate the dough until you’re ready to use it.

When you are ready to make your pies, grab two sheets of parchment or wax paper and stick the pastry disk between the two pieces. Using a rolling pin, carefully roll out the dough, turning the dough and the paper as you go. Remove one of the sheets of paper and place the dough (dough side down, obviously, not sure why I felt the need to tell you this) into the pie pan. Remove the top sheet of paper and using your hands, carefully lift and set the dough so it is lying flat against the bottom and sides of the pie pan. Cut off any excess pastry and if you’re fancy then you can crimp the edges to make it look pretty.

Quick Homemade Butterscotch Pie

24 Oct

Butterscotch pie is one of those things that reminds me of being a kid; chowing down on huge spoonfuls of creamy, pudding-ey, pie topped with way too much whipped cream. I was in heaven when my mom made this pie. It was also my Dad’s favorite. BUT The pie my Mom makes, isn’t this pie. The pie my mom makes is butterscotch pudding on a graham cracker crust. Simple and delicious.

After having said pudding pie all the time when I was younger, I decided to try to make some homemade butterscotch pie. I experimented over the years and every time the pie would turn out okay, but it was basically butterscotch pudding, in a pie crust. Not really worth ALL the extra work of making the butterscotch from scratch when it would turn out like the package stuff. Not only that but by the next day, the butterscotch starts to separate and gets kind of watery, which ends up ruining the crust! And if you’re dramatic like me, your whole life in general. After multiple pie ordeals, I had my mind made up, butterscotch pie was a cruel, cruel, unattainable, time consuming, mistress. For years, good butterscotch pie eluded me.

Finally, a few weeks ago, I came across this recipe from Very Best Baking.

I ended up making the recipe for Thanksgiving (in Canada eh!) While I was making it, I thought, this is WAY too easy. Store bought butterscotch chips? Really? I’m usually a purist and avoid using those types of ingredients but because of all my previous butterscotch pie fails, I decided I better give it a chance. I have to admit, this recipe turned out absolutely perfect. It isn’t pudding-ey at all, and the butterscotch flavor is great.

I adapted the recipe because we had a nut allergy, so I nixed the pecans and I also lowered the amount of corn syrup just cause I’m crazy like that. I also made a homemade all butter pie crust. All butter is super fiddly and never seems to look as nice as when you use lard, but the taste is incomparable.

Do it. Do it now. I know you want to.

Quick Homemade Butterscotch Pie:
Serves 10

1 unbaked Pie Crust (my all butter crust recipe is below)
1 1/3 cup Butterscotch Chips
1/2 cup Light Corn Syrup
3 Eggs
1 tbsp Flour
1/4 tsp Salt
Whipped cream for serving

Preheat your oven to 350 degrees and set the rack in the middle of the oven.

In a microwave safe bowl microwave the chips on medium power for about 1 minute, stirring halfway through. If they aren’t completely melted after the one minute, throw them back into the microwave for another 15 seconds. Repeat until completely melted.

Stir the corn syrup, eggs, flour and salt into the melted butterscotch. Add this mixture to the bowl of an electric mixer and mix until completely combined, about 1-2 minutes.

Pour into the pie shell and bake for 40-45 minutes. Allow to cool completely on a wire rack. The original recipe says to refrigerate until serving but I left mine at room temperature. Slice and top with whipping cream.

All Butter Pie Crust:
Makes two crusts

2 1/2 cups Pastry Flour
1 tsp Salt
1 tbsp Sugar
1 cup Cold Butter, cut into chunks
1/4 cup Cold Water

In a large bowl, whisk together the flour, salt and sugar. Using a pastry cutter, cut in the cold butter, until the butter is all cut down to the size of small peas. Using a wooden spoon, mix the dough while slowly adding the cold water and continue mixing just until it comes together.

Remove from the bowl to a clean floured surface and form into a disc. If you aren’t making the pie right away, you can wrap this in plastic wrap and refrigerate the dough until you’re ready to use it.

When you are ready to make your pies, grab two sheets of parchment or wax paper and stick the pastry disk between the two pieces. Using a rolling pin, carefully roll out the dough, turning the dough and the paper as you go. Remove one of the sheets of paper and place the dough (dough side down, obviously, not sure why I felt the need to tell you this) into the pie pan. Remove the top sheet of paper and using your hands, carefully lift and set the dough so it is lying flat against the bottom and sides of the pie pan. Cut off any excess pastry and if you’re fancy then you can crimp the edges to make it look pretty.

Peach Crisp

23 Aug

Hey! Two peach recipes in a row! Talk about repetition.

In other news, so far this morning, I have consumed two cups of coffee. Therefore I am much more energetic than yesterday.  I realize now that my post yesterday made absolutely no sense. You know you’re having a bad day when it takes 3 hours to write two paragraphs of poorly punctuated garble. Thankfully, today is a new day.

Lets talk about fruit crisps. Crisps are the perfect way to use fruit that is in season, they are also a great way to use fruit that has been frozen or canned. This is an quick and versatile recipe to keep on hand. All you need to do is swap out whatever fruit you would like, and the recipe should work just fine!

…ready for a horrible picture?

Here are some examples of the fruit you could use:

Apples, peeled, cored and sliced
Strawberries, de-stemmed and sliced
Pears, peeled, cored and sliced
Raspberries, just washed and tossed in
Blueberries, just washed and tossed in
Cranberries, just washed and tossed in  (sugar is a must with this one!)
Rhubarb, Washed and Diced (sugar is a must with this one too!)
Plums, peeled, pitted and sliced
Apricots, peeled, pitted and sliced

You could even do a combination of two or more fruits! Strawberry rhubarb? YUM. 

There are really so many options. Just make sure to add sugar to the fruit itself if whatever fruit you are using isn’t sufficiently sweet on its own. The peaches I used were fresh, juicy and sweet and didn’t need any extra sugar.

Peach Crisp:

makes one 9 inch pie pan size (about 6 servings)

3 cups fresh peaches, skin off and sliced
1 tsp vanilla
1 tsp cinnamon
1/2 cup brown sugar
1/2 cup rolled oats
2 tbsp flour
1/4 cup plus 2 tbsp cold butter, cut into small pieces

Preheat oven to 375 degrees and butter a 9 inch pie plate.

Pour the peaches into the pie pan, add the vanilla and cinnamon, stir and set aside. In a large mixing bowl, mix together the brown sugar, oats, flour and 1/4 cup butter pieces. Using a pastry cutter or two butter knives, cut the butter into the dry ingredients until the mixture kind of clumps together in small pieces.

Pour the dry mix over the peaches to cover them completely. Dot the top of the crisp with the remaining 2 tablespoons of butter.

Bake for 35-40 minutes until the top of the crisp is browned and the fruit juices are bubbling. Allow to cool slightly on a cooling rack and then serve with vanilla ice cream or sweetened whipped cream.

Cherries n’ Cream Tart

3 Aug

You know what Mr. Delish doesn’t like? Cherries. You know what else he doesn’t like? Whipped cream. What a weirdo, right? Sometimes I tell him that I think he is from outer space where everything is the opposite. Example: Eating anchovies straight out of the jar is delicious and whipped cream is yucky.

If he ever tries to take me back to his alien home planet, I do not care to go. I guess I will just stay here and probably marry George Clooney, out of necessity of course (which was actually my plan all along.)

When Mr. Delish saw me making this tart, he asked “why would you ruin that with cherries?” He doesn’t mince words when it comes to his hatred for cherries.

Either way, I think this tart was pretty darn delicious, every one else liked it too….just sayin’! BUT if you came from the same planet as Mr. Delish, you could top this with any fruit you would like and I’m sure it would be just delicious. Strawberries, raspberries, pears, peaches or fresh figs would all be amazing. Just make sure to adjust the glaze depending on the fruit you use.

But trust me, the cherries really work, and it is the end of cherry season so this is the perfect time to use up the last cherries of the season. Plus, why would you trust the opinion of someone who asks for no whip on their frapuccino? That’s just poor judgment.

Cherries n’ Cream Tart:

2 cups Graham Cracker Crumbs
1/2 cup Sugar divided
1/2 cup Melted Butter
1 package (6 ounces) Cream Cheese
1 tsp Vanilla Extract
3/4 cup Heavy Whipping Cream
2 cups Fresh Sweet Cherries (pitted and halved)
2 tbsp Seedless Raspberry Jelly

Preheat oven to 350 degrees.

In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar and melted butter until all the crumbs are moistened. Press the crumbs in the bottom and up the sides of a 9 inch removable bottom tart pan. Bake the crust for 10-12 minutes, until browned and then remove to cool on a wire rack.

In the bowl of your electric mixer, beat cream cheese and the remaining 1/4 cup sugar until light and fluffy. Add vanilla and cream and beat until soft peaks are formed.

Pour the cream mixture into the cooled crust and top with the cherries.

In a small saucepan, heat the raspberry jelly until it is warmed and very liquid. Dab the raspberry glaze over the cherries with a pastry brush. Cover and refrigerate for at least an hour before serving.

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