Tuesdays with Dorie BCM: Crème Brûlée Tart

June 23, 2020 at 10:33 am | Posted in BCM, groups, pies & tarts, puddings, custards, mousses, sweet things, tuesdays with dorie | 3 Comments
Tags: ,

crème brûlée tart

A Crème Brûlée Tart is just what it sounds like— crème brûlée baked in a tart shell rather than a ramekin. I had a few mini tart cases already lined in the freezer and I whipped them out to make these. Now my freezer stash of sweet tart dough is gone, which feels good, but I’ll have to make it all from scratch the next time we have a tart on deck. I don’t know why but that makes me feel tired. Haha.

These tarts are meant to have some berries hiding under the custard, but my shells were so teeny-weeny there was only room for one thing inside, and I figured it should be the crème brûlée. I served the berries on the side instead. I used granulated sugar, not brown, for torching to get the crispiest sugar shell. We liked these a lot and I’m glad they were nominated during peak strawberry season here in New York.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Martine’s Lemon and Apple Tart

April 28, 2020 at 12:01 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 6 Comments
Tags: ,

martine's lemon and apple tart

Someone last round described Martine’s Lemon and Apple Tart as being like a lemon bar that happens to have a bit of grated apple in. I can’t find who said it, but she was spot-on, I’m terms of both preparation and taste. It’s a little strange-looking, I will admit, but the filling is sweet-tart and delicious.

I decided to make just two individual tarts, rather than a big one, so I had to take the ingredient list and kind of wing it a bit with the amounts I’d need to fill them. I felt like this fit with the spirit of the recipe though, since Dorie’s friend Martine, who came up with it, sounds like she can cook on the fly. In the time it took my lemon-apple filling to set, my baby sweet tart dough shells did get a little browned, but I guess that’s just the “French bake” Dorie describes elsewhere in the book.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Everyday Dorie: Boozy Jumbled-Fruit Croustade

April 24, 2020 at 12:01 am | Posted in cook the book fridays, everyday dorie, groups, pies & tarts, sweet things | 11 Comments
Tags: ,

boozy jumbled-fruit croustade

Ever since I made hot cross buns for Easter, basically all of my thoughts not somehow related to the current pandemic have been about how insanely delicious booze-soaked dried fruit is. Small pleasures help get through tough times, I guess. With lots of dried fruit and ready-made phyllo, the Boozy Jumbled-Fruit Croustade from Everyday Dorie may be a good dessert to save for the middle of winter, but it’s also a good choice when you are cooking from your pantry (and jonesing for booze-soaked dried fruit). I have small amounts of lots of different fruits in my cupboard, all of them need a home and any of them would be just dandy steeped in bourbon, but here I went with dried cherries, raisins and figs combined with candied orange peel and fresh apple and clementine bits.

I had two sheets of phyllo kicking around my freezer for a few months. To say that they were tattered would be an understatement. They were borderline shredded, almost unusable, and certainly not enough in either quantity or quality to make the big croustade in the book. But…if i took the recipe and minified it, along the lines of the Petite Apple Croustades I made made with TWD, I thought I could save that phyllo from the bin. I was able to make two baby croustades for dessert by cutting the tatters into strips that I overlapped in a muffin tin. I piled the the jumbled bourbon-fruit into each one and and carefully brought the overhanging phyllo up to cover. It was quite a sloppy affair, with buttered phyllo bits flying everywhere, but they came out of the oven bronzed and ruffled, and looking way nicer than they did when they went in. A magical transformation: crispy, boozy, sweet and incredibly tasty.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see what everyone else made this week.

Tuesdays with Dorie DC: Chocolate-Pecan Pie Cookie Bars

November 5, 2019 at 8:36 am | Posted in cookies & bars, DC, groups, pies & tarts, sweet things, tuesdays with dorie | 4 Comments
Tags: , ,

chocolate-pecan pie cookie bars

Dare I say that I like these Chocolate-Pecan Pie Cookie Bars even more than I like pecan pie? These have heaps of pecan and chocolate pieces, with just enough goo to hold them together. And the base is Dorie’s Sweet Tart Dough, which is so easy to work with. I didn’t even need to roll it out or to chill it before baking it here…I whizzed the dough up in the food processor, pressed it into the pan, weighed it down and it was ready to blind bake right away. The cookie bars are easier and faster to make than pie, and they cool faster, too. (That means you can be eating them faster!)

I made a half recipe in a loaf pan, but if you have a big crowd to serve, go for the full 9-inch square because they’ll be gone fast. If you need to make them in advance, they seem to keep just fine for a few days in the fridge.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us if you haven’t already.

Tuesdays with Dorie BCM: Cream Cheese and Toast Tartlets

October 8, 2019 at 12:01 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 8 Comments
Tags: ,

cream cheese and toast tartlets

This recipe for Cream Cheese and Toast Tartlets is one I’d had my eye on for years. It sounded a little wacky to me– a sweet tart crust filled with cream cheese and cubes of cinnamon toast. Wacky but good, so I’m glad its TWD time has finally come.

It’s another one of those component recipes, made from several (easy) parts. The tartlets use Dorie’s Sweet Tart Dough, which we’ve employed so often that half the time I can find a chunk of it hiding in the freezer. The garnish (both inside and outside) is butter-crisped bread cubes tossed in a cocoa-cinnamon-sugar mix. A bit of the toast goes on the bottom the pre-baked tartlet shells and a bit is reserved to top them at the end. The filling is a fluffy cream cheese whipped cream set with a little gelatin. Gelatin is not my favorite ingredient, and if I can leave it out or think of an easy swap, then I do. Commercial cream cheese has a lot of gums and stabilizers that help to thicken up heavy cream without added assistance, so I just decided to skip the gelatin. I only made two tartlets and we were going to eat them the night I made them anyway so I knew the filling wouldn’t have time to break down or weep.

When It came time to garnish my tartlets, I remembered that I happen to be in possession of a Cinnamon Toast Crunch single serve cereal cup that my husband bizarrely brought me home as a “gift.” (Despite the fact that I’ve never eaten or requested the stuff…am I ungrateful?) It’s been in my cupboard for a couple of months and I thought to use some of the cereal as a topper instead of more bread crumbs. Then I tried to get a little too cute and sprinkled on a bunch of chocolate jimmies and pearls. I knew I’d gone overboard, but there was no turning back. I liked the creamy-crunchy combo, and I’m a sucker for little tartlets…these got thumbs up from both of us.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Fall-Market Galette

September 10, 2019 at 12:47 pm | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 5 Comments
Tags: , ,

fall-market galette

I do normally try to make a couple of fruit pies every summer, but this year I just didn’t. Ah well…some of the best fruits for baking are found here in September anyway, so I think this Fall-Market Galette makes up for my earlier laziness. Dorie calls this a “purple galette” as it’s filled with all the beautiful purple tinged fruits of fall– plums, grapes and figs. I went to my neighborhood’s Saturday greenmarket for my fruit and found the plums and grapes but I’ve never seen figs there. I swapped them out for blackberries and a (non-purple, I know) peach. I used the walnuts as well.

I love the ease of a galette and I don’t mind one bit when the juice from my mountain of fruit runs in rivulets along the pleats. This was delicious with vanilla ice cream.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Tiramisu Tart

August 13, 2019 at 8:19 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 10 Comments
Tags: , ,

tiramisu tart

I do love a good tiramisu, so there was no doubt I would be game for a Tiramisu Tart. This has all the required elements of a classic tiramisu– a layer of ladyfingers soaked in strong coffee and plenty of delicious mascarpone cream– housed in a sweet pastry shell.

I decided to scale the recipe back and make a few small tartlets instead of a large tart. There are only two of us here, and even though I think regular tiramisu gets better and better as it sits, I was a little worried that I’d have a soggy crust long before we could finish up a full-size tart. I put a thin layer of melted dark chocolate on the bottom of each shell for some extra insurance that they’d stay crisp for a couple of days. Also for some extra chocolate…who am I kidding?!? I bought a domestic mascarpone instead of my favorite Italian one, which I have to walk to another neighborhood to find, and it was a little loose when I mixed the filling up. I was glad that I chose to make tartlets, as the individual shells kept the soft filling contained and I didn’t have do deal with messy slices. At work I have access to lots of different kinds of cake scraps, one of them being housemade ladyfinger cake. I absconded the other day with a little scrap packet to put to use here and saved myself a bit of work.

I’d be equally happy with a “regular” tiramisu, but the tart shell is a fun twist. It does give a nice crispy element, it’s really pretty and I did love it. A pick-me-up that you can actually pick up…I mean, what’s not to love?

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Cookies-and-Cream Tartlets

May 14, 2019 at 12:01 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 7 Comments
Tags: , ,

cookies-and-cream tartlets

We are on a cookie butter roll here in TWD-land. First two cookies, now Cookies-and-Cream Tartlets. These tartlets are an assemblage of components, which I like, because they can be done over time if I just don’t have the time. We’ve made Dorie’s Sweet Tart Dough for so many things now, and here it’s baked in mini tart pans. There’s a layer of cookie butter on the bottom of each fully-baked shell and then a luxurious salted dark chocolate ganache covering that. The recipe has chunks of broken-up speculoos cookies mixed into the ganache, but I chose to hide them underneath in the cookie butter because I wanted a smooth and shiny top layer. I did dust some crumbs over the top for a hint at what’s inside. What’s inside is pretty fabulous.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Banana-Nutella Chaussons

March 26, 2019 at 7:53 am | Posted in BCM, general pastry, groups, other sweet, pies & tarts, sweet things, tuesdays with dorie | 8 Comments
Tags: , ,

banana-nutella chaussons

These Banana-Nutella Chaussons are a take on traditional French puff pastry turnovers that are usually filled with apples. Dories says chaussons are most often breakfast or snack treats, but they are pretty amazing for dessert, too, especially when they are filled with a combo of gooey melted chocolate and bananas. Maybe even more so when you replace the straight-up chocolate in the filling with a generous amount of Nutella, like I did here. Things got a little wild in the oven, and my chaussons pretty much erupted, even though I egg washed and sealed them well. C’est la vie…the delicious filling and flaky layers just could not be contained! My evil genius dessert brain spotted an opportunity and decided a scoop of salted caramel ice cream would be perfect tucked into the opened sides.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Chocolate-Coconut Tart

January 8, 2019 at 11:13 pm | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 7 Comments
Tags: , ,

chocolate-coconut tart

Our first BCM bake of 2019 and it’s a good one! This Chocolate-Coconut Tart has one of my very favorite flavor combos, with coconut pastry cream hiding under a shiny dark chocolate ganache, all inside a sweet tart crust. I’m glad that cutting back on sweets was not one of my new year’s resolutions, or I guess we are saying “intentions” now, because I do intend to enjoy every bite of these babies. I did decide to responsibly keep myself from going overboard by scaling back the recipe to make a few small tartlets instead of a large format tart.

This recipe has a few components, but I spaced them out over a couple of days to make things manageable. I actually had some of Dorie’s Sweet Tart Dough in the freezer and I used that to line my shells. I made the pastry cream (I used all toasted coconut and coconut sugar to boost that flavor) and I stashed it in the fridge, along with my lined tart shells, overnight. The next day, I baked and filled the shells, then made the ganache and topped them off. Easy peasy to make and to eat. It tastes like a fancy Mounds bar. Why did it take us so long to make this?

chocolate-coconut tart

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Next Page »

Blog at WordPress.com.
Entries and comments feeds.