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HOW TO MAKE INDIVIDUAL MINI PECAN PIES RECIPE

Watch and learn how Tyler Florence makes Earl Grey tea flavors the caramel sauce on these individual pecan pies. The perfect recipe for Thanksgiving.

Individual Pecan Pies with Sweet Tea Caramel Sauce Recipe
Makes 6 mini pecan pies

You’ll need: 12-Cup Muffin Pan

For the dough:
2 Tablespoons finely ground pecans
1 cup all-purpose flour, plus more for dusting
Pinch salt
1 Tablespoon granulated sugar
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
1 egg white, chilled
2 Tablespoons ice water, only if needed

For the filling:
1 cup pecan halves
2 eggs
1/4 cup light brown sugar
1/4 cup granulated sugar
1/4 stick unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/4 cup dark corn syrup
1/4 teaspoon salt

SWEET TEA CARAMEL SAUCE
6 earl grey tea bags
2 cups water
1/2 cup granulated sugar
1/2 cup heavy cream
1 quart vanilla bean ice cream

1. In a food processor combine the ground pecans, flour, salt, and sugar. Add the butter and process until the mixture resembles coarse crumbs. Pour in the egg white and blend it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount of dough together, if it is crumbly, add the ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Lightly coat a 12-cup muffin tray with nonstick spray. Roll out the dough on a lightly floured surface to about a 2 foot square, then use a small bowl 3-inches in diameter or a large 3-inch ring mold as a guide to cut out circles. They should be slightly larger in diameter than the muffin tin hole, so when pressed in, the edges come half-way up the sides of the tin.

3.
Preheat oven to 350 degrees F.

4. In a large mixing bowl, mix the eggs until frothy then blend in sugars. Stir in the melted butter, vanilla, syrup and salt until well blended. Arrange the pecans on the bottoms of the tart shells. Pour in the filling to fill the shells almost to the top. Bake until the filling is set and slightly puffed, about 25 to 30 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pies to a rack and cool.

5. While the pie is baking, make the Sweet Tea Caramel Sauce. Begin my making the tea. Bring 2 cups of cold water to a boil in a large heavy saucepan. Add the tea bags, cover and let steep for 20 minutes. Remove the tea bags (squeeze them out) and then return to a simmer until it has reduced by half – so you have 1 cup of really strong tea remaining. Add the 1/2 cup of sugar to the saucepan and continue to simmer over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 10 minutes. Carefully pour in the cream, be careful as it will bubble up, and continue to cook for 1 more minute. Serve with individual pecan pies and a scoop of vanilla bean ice cream.

Posted on Oct 12, 2013

HOW TO MAKE TARTE EXOTIQUE RECIPE

Watch and learn how chef Will Torrent makes this stunning Tarte Exotique.

For the filling:
1 x quantity mango and passion-fruit Crème Pâtissière (see below)
3 Tablespoons Malibu rum
Tropical or colorful fruits of your choice, for example mango, kiwi, papaya, figs, starfruit, physalis, passionfruit, pineapple, cut into chunks if large

For the pâte sablée
200 g butter, softened
100 g icing sugar
A pinch of salt
1 vanilla bean, seeds scraped
Finely grated zest of 1 lemon
2 eggs, lightly beaten
250 g essential all-purpose flour

For the crème pâtissière:
1 vanilla bean
500 ml mango & passion-fruit smoothie (try Innocent)
100 g raw cane sugar
4 egg yolks
3 Tablespoons cornflour
3 Tablespoons custard powder (or additional cornflour)
2 Tablespoons butter

*** For directions watch the video.

Posted on Oct 8, 2013

HOW TO MAKE THE BEST APPLE PIE RECIPE

John Barricelli will show you how to make this easy apple pie recipe with a light and flaky pie crust from scratch! Make your own homemade apple pie and taste the difference.

For the apple filling:
1/4 cup all-purpose flour, spooned and leveled
2 tablespoons fresh lemon juice, from 1 lemon
4 pounds apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces

For the basic pie dough:
Makes enough dough for 1 double-crust pie or 2 single-crust pies
2 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon salt
1 teaspoon granulated sugar
16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

*** For directions watch the video.

Posted on Oct 8, 2013

HOW TO MAKE APPLE TART WITH CARAMEL ICE CREAM RECIPE

Watch and learn how Gordon Ramsay make this super easy sugar-glazed apple tart fine with a scoop of caramel ice cream

Yield: 4 servings

250g puff pastry
3 to 4 Braeburn apples
20g unsalted butter, melted
1 to 2 Tablespoons golden caster sugar
Icing sugar to dust

1.Heat the oven to 200˚C/Gas 6. Roll out the puff pastry thinly on a lightly floured surface to a 2mm thickness. Using a 13cm plate or saucer as a guide, cut out 4 rounds and place on two large baking sheets. Prick the pastry all over with a fork to stop it puffing up.

2. Peel, core and thinly slice the apples.

3. Arrange the apple slices in a circle on top of the pastry discs, overlapping them slightly, placing 2 rings in the middle to finish. Brush them with melted butter and sprinkle with a fine layer of caster sugar.

4.Bake the tarts for 10 to 15 minutes until the pastry is cooked. Dust with icing sugar and glaze with a blow torch.

5. Serve the tarts warm, with a scoop of caramel ice cream.

Posted on Sep 27, 2013

HOW TO MAKE CARAMELIZED BANANA ICEBOX PIE RECIPE

Got no time to spend slaving away over a complicated dessert? Here’s a recipe for caramelized banana icebox pie made with a tender crust made from vanilla wafer cookies and topped with a sweet banana cream and sliced bananas. This pie can be made ahead of time, so you can spend a bit more time with your guests and less time in the kitchen.

6 ounces vanilla wafers
4 Tablespoons unsalted butter, melted
Salt
5 large ripe bananas, divided
1/3 cup sweetened condensed milk
1/2 teaspoon pure vanilla extract
1 cup heavy cream
3 Tablespoons coarse sugar for serving

1. Preheat oven to 350 degrees F. In a food processor, pulse cookies until finely ground (you should have about 1-1/2 cups). Add butter and a scant 1/4 teaspoon salt and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, about 12 minutes. Let cool completely on a wire rack before filling.

2. In a large bowl, mash 2 bananas until smooth. Stir in condensed milk, vanilla, and a pinch of salt. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into banana mixture. Transfer to crust, cover with plastic, and freeze until firm, at least 12 hours.

3. Cut remaining 2 bananas lengthwise into 1/4-inch thick slices. Layer banana slices on top of pie. Just before serving, sprinkle sugar evenly over bananas. Use a kitchen torch to caramelize sugar. Return pie to freezer for a few minutes if becomes too soft.

Posted on Sep 19, 2013

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