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Double-Chocolate Cream Pie Recipe. Dark Chocolate and Apricot Tart for that Special Occasion. When I was a young, beginning cook (several decades ago!) One of my first kitchen triumphs was learning how to make a Sachertorte—a celebrated Viennese chocolate torte with an apricot filling, coated with a rich chocolate glaze. Recently the memory of this cake served as inspiration for a new recipe.

If the pairing of chocolate and apricot was so successful in a cake, why not try it in a tart, I reasoned! It took several tries and quite a few hours in the kitchen to work out the details, but eventually I pulled a glorious shinny dark chocolate and apricot tart from the oven. The crust, made with butter and cream and no water, is rich and bakes to a light golden brown. It will take a little extra time as the pastry crust gets baked first with foil and beans, and again without the beans, and once more with a thin layer of apricot preserves spread over the bottom of the tart.

Print This Recipe Garnish Cocoa powder for dusting 1/2 cup heavy or whipping cream whipped until just firm 1. 2. 3. Caramel Pecan Pie II Recipe. Butter Tarts Recipe. Pie Crust Pastry: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.

If necessary, add more water. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds. Butter Tart Filling: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. Makes 12 - 4 inch tarts. View comments on this recipe on YouTube Source: Best of Bridge Publishing. Caramelized Pecan Tart Recipe. Method 1 Make the dough. Combine in a food processor the flour, sugar, and salt. Pulse to blend. Add the cubed butter and pulse until you have pea-sized pieces of butter. Add 1 Tbsp ice water and pulse until the dough starts to come together into a ball. 2 Form the crust. 3 Blind bake the crust. 4 Make the filling. 5 Bake the tart. Serve with whipped cream. Hello! Sweet Tart: Simple and Delicious Gluten-Free Tart Crust Recipe.

How to Use Tapioca as a Pie Thickener. There's more than one way to thicken a pie. The natural pectin in fruit is one way. They help the fruit juices congeal when long simmered, like in jam. But often, pies aren't cooked long enough for the pectin to really kick in. Cornstarch and flour are also tried-and-true additions that help pie juices thicken. Luckily, a recent cookbook by Holly Ricciardi, chef-owner of Magpie Artisan Pies in Philadelphia, reminded me of what is perhaps the best way to thicken a pie. It's tapioca.

Tapioca—a product derived from cassava, a root vegetable—comes in several forms: flour, starch, pearls, and beads. The benefits of using tapioca, says Riccardi, are many. But in order for instant tapioca to work properly, you have to know how to use it. Grind it up Riccardi recommends pulverizing the tapioca granules with a spice grinder, noting that while failing to do so will still thicken your pie, it will leave visible gelatinous bits of tapioca floating throughout each slice. Make it bubble Wait it out. Pecan Rum Tart. On a lightly floured surface, roll the dough disk into an 11-inch round that’s 1/8-inch thick (trim an edge to check thickness). Fold the dough in half and ease it into a 9-1/2-inch tart pan with a removable base, unfold it without stretching it, and press the dough firmly into the sides of the pan. Trim to the top of the pan by running the rolling pin over the top edge of the tart pan.

(Save the scraps to make leaves for the pumpkin pie, if you like.) Chill the crust in the refrigerator or freezer for at least 30 minutes. Position a rack in the middle of the oven and heat the oven to 350°F. Cover the tart dough with foil, making sure to gently fold the foil completely over the top edge of the tart. Cover the bottom with a generous amount of pie weights (I use pennies, but raw rice or dried beans are fine).

In a medium bowl, mix the eggs and brown sugar. Browned Butter Butterscotch Pie. With fall lingering in the air down South - and throughout the rest of the country - the chilly weather can only mean one thing: it's pie season down in Dixie. While the fruity pies of summer are perfectly acceptable, I must admit that I'm a winter pie kind of girl. Give me pumpkin, sweet potato, and pecan over berries any day. So when a colleague recently requested that I make "something with butterscotch," I didn't have to think too hard about it. Needless to say, I happily obliged. There's a bevy of butterscotch pie recipes floating around the food world.

Trust me, I know. This old Southern favorite is a great way to celebrate the season. Browned Butter Butterscotch Pie serves 8 to 10 For the whipped cream1 cup heavy whipping cream3 tablespoons confectioners' sugar1 teaspoon vanilla For the fillingIn a medium saucepan, melt butter over medium heat. Combine evaporated milk and regular milk and pour into the butter/brown sugar mixture. No Bake Raspberry Chocolate Tart (Paleo, GF + Vegan) - Bakerita.