Butterscotch Tart

I first heard about butterscotch pie when I met Brian's family for the first time.  His Dad had picked us up from college and we were going to spend the weekend with his family.

We were almost there and they had some sort of radio thing in their car where they could communicate with whoever was at home.  These were the days before cell phones.

I'm not sure who called who, but the conversation turned to food.  Brian's Mom was on the other line and asked him "guess what I made you for dessert?"  He said "butterscotch pie."  Well, it was actually apple but the meal was delicious.

So apparently this pie was his favorite and I had it couple of times with his family.  I thought it was pretty good.

I'm actually somewhat surprised that Brian loves this pie, because it is really pretty sweet.

So for Father's day I wanted to make Brian this pie, but I needed the kids to like it too.  I decided I would make it with a graham cracker crust in a tart pan.

Honestly, I wasn't crazy about this.  The kids loved it and Brian thought it was pretty good. Even though he didn't say it, he missed the pie crust.  I think next time I would try a chocolate crumb crust, but the kids can't understand why I would do this, because in their minds it was perfect.

Butterscotch Tart

• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 1-1/2 cup packed brown sugar
• 2 cups milk
• 1/4 teaspoon salt
• 3 eggs yolks, beaten
• 1 teaspoon vanilla extract
• 1 pastry shell (9 inches), baked
• 
  MERINGUE:
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 
  
• 1 graham cracker crust

• 
  
• • In a saucepan, melt the butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into the egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into graham cracker crust.

• For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
• Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers

Source: Taste of Home

Have a great week!

xoxo

Rachel

Red and Blue Tart

I'm not sure how I should start this post..."go make this", "I got my kids to love a fruit dessert","this is the tart I made for Memorial day"

I can't decide so all of the above.

I wanted to make a fruit tart that my family would love.  Katie and Ian don't like pie crust so I was thinking more of a cookie like crust.  Pastry cream for the filling.  Fresh fruit with no jam on top, another element the children are not fond of.

My biggest problem was the crust.  When Mary of One Perfect Bite posted a Blueberry Sourcream Tart I knew she solved my problem. The crust was cookie like.  The only ingredient I omitted (which I think would be lovely, but I was playing it safe) was nutmeg.

   They absolutely loved it! Here is what they said, "Can you make this again, tomorrow?", "This is the best cake ever!!" "I want you to make this for my birthday!" "Make this for the 4th of July."  I think I succeded. Before they devoured the tart, I told them it tasted like a  sugar cookie with vanilla pudding and fresh fruit.

So go make this now, you won't be disappointed.



Red and Blue Tart

Cookie crust:
1 1/4 cups all purpose unbleached flour
1/4 tsp. kosher salt
1/2 cup unsalted butter (room temp)
1/4 cup granulated sugar
1 egg seperated

With non-stick cooking spray, spray a 9-inch tart pan with removable bottom.
In an electric mixer bowl mix the butter and sugar together for one minute on medium speed and the egg yolk and mix until blended.  Add the flour and salt and mix until just combined on low speed.
On a surface that has been lightly floured, pour the crust out and shape into a flat disk.
Place the disk into the pan and press it out onto the bottom and up the sides of the pan.  If it breaks smooth out the cracks.  Refrigerate for at least 30 minutes.
While the crust is chilling, pre heat your oven to 375 degrees Farenheit.
With a fork beat the egg  white until it is frothy.  Lightly brush the crust with egg white.  You will not use all of it.  Prick the crust all over with a fork and bake for 15 minutes or until set.  The crust will not get brown (think sugar cookie).  Place on a wire rack until completely cool.
While the crust is cooling make the pastry cream.

Pastry cream:

5 large egg yolks, room temperature

3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1/2 teaspoon pure vanilla extract
1 teaspoon almond extract
1 tablespoon unsalted butter
1 tablespoon heavy cream

In an electric mixer bowl fitted with the paddle attachement beat the egg yolks and sugar for 4 minutes on medium-high speed until very thick.  Reduce the speed to low and add the cornstarch.  With the mixer on low add the hot milk.
Pour this mixture into a medium saucepan and cook on low heat stir this mixture constantly with a wooden spoon until it thickens this took about 7 minutes.  Make sure to scrape the bottom of the pan as you are stirring.  Don't worry once the mixture comes to boil and looks like it is curdling.  Take a whisk and beat it vigorously for 2 minutes.  The mixture will become very thick like pudding.  Stir in the extracts, butter, and cream. Pour the custard through a seive into a bowl.  Place a piece of plastic wrap directly over the surface and chill until cool.

Assemble the tart:

Strawberries cut in half and leaves removed
Blueberries

Take the pastry cream out of the fridge and whisk until smooth.  Fill the tart shell with the cream and add the berries in a decorative pattern.  Chill for about an hour.  Enjoy!

Source: Crust One Perfect Bite, Pastry Cream Barefoot Contessa

Frozen Lime Coconut Tart

Even though the calendar claimed spring last week, the weather in the tundra has not followed.  I wanted to bring a taste of the tropics here and decided to make this little tart with a few twists.  The first time I made it I followed the recipe exactly.  This time I had some leftover coconut milk and decided to add that, and changed it from a pie to a tart. This is actually the perfect dessert for a hot day.  You hardly turn on your oven and it is frozen so it will help cool you down. I closed my eyes and as I took that first bite imagined myself on a warm tropical island.  The pie was cool and full of citrus zing with a touch of coconut.  Then I opened my eyes to reality.  Oh well, a girl can dream can't she?

Frozen Lime Coconut Tart
Next time I make this I will cut back on the fat and use non-fat sweetened condensed milk and lite coconut milk.  Although there is a 1/2 cup of coconut milk the coconut flavor is faint.  I thought coconut toasted and added to the crust might be good or even sprinkled on top.

Crust:

9 graham crackers (full sheets)

1/4 cup sugar

6 tablespoons (3/4 stick) unsalted butter, melted

Filling:

6 large egg yolks, at room temperature

1/4 cup sugar

1 can 14 oz. sweetened condensed milk

Zest of one lime

1/2 cup freshly squeezed lime juice 

1/2 cup coconut milk (not cream of coconut)

Topping:

1 cup whipping cream

1/4 cup powdered sugar

Preheat the oven to 350 degrees F.

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch tart pan making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely.

Combine the yolks with the lime juice in a double boiler. Whisk constantly over medium-low heat until the mixture reaches 140 degrees. Place the egg mixture and the sugar in an electric mixer fitted with the whisk attachment.  Mix on medium speed for 5 minutes until thick.  Add the sweetened condensed milk, coconut milk, and zest and mix until combined.  Pour into the prepared pie shell. 

For the topping, beat the  heavy cream and powdered sugar  until stiff peaks form.  Spoon onto pie.  Freeze for a minimum of 4 hours or overnight.  The original recipe states that you can make this pie a month in advance. Enjoy!

Have a fun weekend!

xoxo
Rachel

Source: Ina Garten, Barefoot Family Style

Creamy Milk Chocolate Tart

For our Christmas Eve dinner we had lobster and I thought I would make Julia Child's chocolate souffle. After checking out the recipe I realized it would need to be made at the last minute, so I decided to come up with something different. Everyone loved the Chocolate pudding pie I made awhile back, except the kids were not crazy about the crust so I decided to make a milk chocolate pudding with a graham cracker crust in a tart pan.

My little family is not always easy to please when it comes to desserts, but this, was a success!

The creamy milk chocolate pudding is so delicious and the graham cracker crust goes so well with it. And everything is better with whipped cream!

This dessert is really wonderful and a little fancy without being difficult.

Please do try it, I'm sure everyone you serve it to will love it!

Creamy Milk Chocolate Tart

Graham Cracker Crust

2 cups graham cracker crumbs crushed finely

1/3 cup sugar

1 stick unsalted butter melted

Pudding Filling

1/4 cup cornstarch

1/3 cup of sugar

3 tablespoons dutch-processed cocoa powder

1/4 tsp. salt

3 cups 2% milk

3.5 oz Lindt excellence extra creamy milk chocolate finely chopped (you can find this at Super Target)

1 teaspoon vanilla extract

1 cup chilled heavy cream

2 tablespoons powdered sugar

Preheat your oven to 350 degrees

Mix together the graham cracker crumbs, sugar, and butter and mix well. Press the mixture into a 10- inch metal tart pan with removable sides. You will have extra crumbs either save for another recipe or eat the rest right out of the bowl (hehe). Bake the crust for 10 minutes and set aside to cool.

Whisk together the cornstarch, 1/3 cup of sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk in the milk over low heat. Turn up the heat to medium and bring to a boil whisking constantly. Boil the mixture for two minutes whisking constantly, it will thicken. Remove from the heat and whisk in the chocolate and vanilla until smooth. Pour the filling into the graham cracker crust and chill for at least two hours. I made mine the night before. Cover the top with plastic wrap so a skin does not form.

Before serving whip the cream and powdered sugar until soft peaks form. Spoon onto pie and sprinkle with cocoa if desired.

Source: Barefoot Contessa and Smitten Kitchen

Enjoy!

Rachel