Tart and Pie Recipes - Home Cooking Adventure

Flower Tarts with White Chocolate Lemon Filling

Ella - Home Cooking Adventure — Sat, 16 Mar 2024 16:50:44 +0000

Savor the taste of spring with our Flower Tarts, filled with creamy white chocolate and zesty lemon ganache. These sweet treats are perfect for Easter gatherings or any springtime celebration.

Each tart is like a tiny flower, bursting with flavor. The pastry shell is buttery and delicious, while the filling is a blend of smooth white chocolate and tangy lemon, creating a delightful combination that’s sure to please.

Whether you enjoy them as a dessert or a sweet snack, our Flower Tarts are a delightful addition to any springtime table. Their fresh flavors and charming appearance will brighten up your day and leave you wanting more.

How to make flower tarts

To start, prepare the crust, cut it into flowers with a cookie cutter, and bake until golden. Prepare the white chocolate lemon filling, fill the tarts and enjoy

How to prepare the crust

For the crust mix butter, powdered sugar, and salt in a large bowl until the mixture is light and fluffy. Add the egg and continue mixing until well combined and creamy.

Gradually incorporate the flour into the butter mixture, ensuring it is well combined but being careful not to overwork the dough. Wrap the dough with plastic wrap, shaping it into a disc, and refrigerate it for at least 30 minutes to chill.

Preheat your oven to 350°F (180°C). Flour your working surface and roll out the chilled dough between two pieces of parchment paper or plastic wrap until it’s approximately ⅛ – ¼ inch (3-6 mm) thick.

Using a flower-shaped cookie cutter measuring 3 ½ inches (9 cm) in diameter, cut out 12 flower shapes from the dough, re-rolling any scraps as needed. Carefully press each flower-shaped piece of dough into the cups of a mini muffin tin, leaving space between them and alternating cups to ensure even baking.

Place the muffin tin in the freezer for 15 minutes before baking. Prick the bottom of each tart with a fork to prevent air bubbles from forming during baking.

Bake the tarts in the preheated oven for approximately 10-13 minutes, or until they are slightly golden at the edges. Once baked, allow the tarts to cool completely in the pan.

How to prepare the chocolate filling

While the tarts are cooling, prepare the white chocolate lemon ganache. Melt the white chocolate with cream and salt using a bain-marie over low heat. Once melted, add lemon zest to the mixture and stir until well combined.

Once the tarts are cooled, fill each flower-shaped tart with the chocolate lemon ganache. Sprinkle powdered sugar over the tarts and garnish with additional lemon zest for added flavor and decoration.

Hope you will try these amazing Flower Tarts. If you do, make sure to share the photos with me on Instagram. Enjoy these delightful treats!

Other tarts you may like to try

If you like fruity tarts you may also like to try this delightful Lemon Meringue Tart, a tart bursting with zesty citrus flavor, with a buttery crust, lemon filling, and fluffy, toasted meringue topping.

This Strawberry Basil Panna Cotta Tart is made with a layer of strawberry jelly, a silky smooth basil-infused panna cotta, and a crisp almond tart shell.

This Key Lime Pie is made with a buttery graham cracker crust and a zesty filling of fresh lime juice and sweetened condensed milk, a dessert that is sure to please.

Flower Tarts with White Chocolate Lemon Filling

Savor the taste of spring with our Flower Tarts, filled with creamy white chocolate and zesty lemon ganache. These sweet treats are perfect for gatherings or any springtime celebration.

Course Dessert

Cuisine American

Keyword flower tart, fruit tart, lemon, lemon tart

Prep Time 15

Cook Time 13

Total Time 28

Servings servings

Calories 207kcal

Ingredients

For the crust

1/2 cup (110g) unsalted butter , room temperature
1/4 cup (30g) powdered sugar
1 egg
1 ½ cups (190g) all-purpose flour
1/4 tsp (1g) salt

White Chocolate Lemon Filling

4 oz (120g) white chocolate
1/4 tsp (1g) salt
3 tbsp (45g) whipping cream
Zest of a large lemon

For Decoration

Instructions

Prepare the crust.

In a large bowl mix butter with powdered sugar and salt until light and fluffy. Add egg and continue mixing until well combined and creamy.
Incorporate the flour into the butter mixture until combined. Make sure you don’t overwork the dough.
Wrap the dough with plastic wrap, form into a disc and refrigerate for at least 30 minutes.
Preheat the oven to 350F (180C).

Shape and bake the flower shells.

Flour the working surface, and roll the dough between two pieces of parchment paper or plastic wrap until it's about l ⅛ – ¼ inch (3-6 mm) thick.
Use a 3 1/2 inch (9cm) flower-shaped cookie cutter and cut out 12 flowers, re-rolling scraps as needed.
Carefully press dough into a mini muffin tin, leaving space between them, alternating cups.
Freeze for 15 minutes before baking.
Meanwhile, preheat the oven to 350F (180C).
Prick the bottom of the tarts with a fork.
Bake for about 10-13 minutes or until slightly golden at the edges.
Let them cool completely in the pan.

Prepare the white chocolate lemon ganache.

Melt chocolate with cream and salt over a bain-marie over low heat.
Add lemon zest and stir to combine.
Fill the flower tarts with chocolate lemon ganache.
Sprinkle the tarts with powdered sugar and top with more lemon zest.

Video

Nutrition

The post Flower Tarts with White Chocolate Lemon Filling appeared first on Home Cooking Adventure.

Classic Custard Pie

Ella - Home Cooking Adventure — Sat, 09 Mar 2024 14:50:38 +0000

This amazing Custard Pie is a classic dessert with a rich, creamy texture. With its buttery crust and smooth custard filling infused with a hint of nutmeg it’s the perfect dessert for any occasion. Each bite bursts with flavor offering a delightful explosion of creamy goodness.

Whether it’s the highlight of a family gathering or a sweet treat on a lazy afternoon, this custard pie never fails to impress. Its simple ingredients and comforting taste make it a timeless favorite for dessert lovers of all ages.

How to make Custard Pie

The recipe for this custard pie is quite easy and can be made in advance. Start by preparing the crust, blind bake the crust and then prepare the custard filling.

How to prepare the crust.

In a large bowl, mix together the butter, powdered sugar, and salt until light and fluffy. Add the egg and continue mixing until well combined and creamy. Gradually incorporate the flour into the butter mixture until fully combined, being careful not to overwork the dough. Wrap the dough with plastic wrap, shaping it into a disc, and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (180°C). Roll out the chilled dough between two pieces of parchment paper or plastic wrap until it reaches about 13 inches (33cm) in diameter. Press the dough onto the bottom and edges of a 9-inch (23cm) pie pan, crimping the edges as desired. Refrigerate the crust for about 30 minutes before baking.

Line the chilled crust with parchment paper and fill it with dry beans, rice, or pie weights to prevent it from puffing up during baking. Bake for 20 minutes. Then, remove the weights and parchment paper, and return the crust to the oven to bake for another 10 minutes. If the edges begin to brown too quickly, cover them with a tart shield or aluminum foil shield.

Allow the partially baked crust to cool slightly on a wire rack. Lower the oven temperature to 325°F (160°C).

How to prepare the custard pie filling

Whisk together the eggs with sugar and salt until well combined. Gradually incorporate the milk and cream, followed by the vanilla extract and freshly grated nutmeg. Be careful not to overmix the mixture to avoid creating air bubbles. Sieve the custard mixture to remove any coagulated bits of egg.

Gently pour the filling into the pre-baked pie crust. Grate some additional nutmeg over the top of the pie for added flavor.

Bake the pie for 40-45 minutes, or until the edges are set but the center still has a slight wobble. If necessary, cover the edges with a tart shield or aluminum foil shield while baking to prevent over-browning.

Carefully remove the pie from the oven and allow it to cool completely on a wire rack at room temperature. Once cooled, refrigerate the pie for several hours or overnight before serving.

Hope you will give it a try as I am sure everybody will be delighted. If you do, don’t forget to share the photos with me on Instagram. Enjoy!

Other custard desserts you may like to try

Discover in the delightful flavors of lavender and honey with this heavenly dessert – a Lavender Honey Custard Tart! The buttery crust serves as the perfect base for the luscious cream and honey filling infused with the subtle floral notes of dried edible lavender.

This Eclair Cake is essentially a giant cream puff or eclair, made up of two layers of choux pastry that are filled with a generous amount of vanilla cream.

This Puff Pastry Caramel Slice features layers of flaky puff pastry that create a satisfying crunch, with a velvety caramel pastry cream filling that offers a sweet, creamy center.

Classic Custard Pie

This amazing Custard Pie is a classic dessert with a rich, creamy texture. With its buttery crust and smooth custard filling infused with a hint of nutmeg it’s the perfect dessert for any occasion.

Course Dessert

Cuisine American

Keyword classic pie, custard, custard filling, custard pie, pie, pie crust

Prep Time 20

Cook Time 1 9

Total Time 1 29

Servings servings

Calories 380kcal

Ingredients

Pie Crust

1/2 cup (110g) unsalted butter , room temperature
1/4 cup (30g) powdered sugar
1/4 tsp (1g) salt
1 egg
1 ½ cups (190g) all-purpose flour

Custard Filling

4 medium eggs
2/3 cup (135g) sugar
1/4 tsp (1g) salt
2 tsp (10g) vanilla extract
1 ½ cups (360ml) milk
1 cup (240g) whipping cream
1/4 tsp nutmeg

Instructions

Prepare the pie crust.

In a large bowl mix butter with powdered sugar and salt until light and fluffy. Add egg and continue mixing until well combined and creamy.
Incorporate the flour into the butter mixture until combined. Make sure you don’t overwork the dough.
Wrap the dough with plastic wrap, form into a disc and refrigerate for at least 30 minutes.
Preheat the oven to 350F (180C).
Roll the dough between two pieces of parchment paper or plastic wrap until it's about 13in (33cm) in diameter.
Press the dough onto the bottom and edges of a 9-inch (23cm) tart pan. Crimp the edges of the dough.
Refrigerate for about 30 minutes before baking.
Line a parchment paper over the crust and fill with dry beans, rice or pie weights.
Bake for 20 minutes. Remove the weights and the parchment paper.
Return to the oven for another 10 minutes. If the edges brown too quickly, cover the edges with a tart shield or aluminum foil shield.
Let it cool slightly on a cooling rack.
Reduce the heat to 325ºF (160C).

Prepare the custard filling.

Whisk together the eggs with sugar and salt.
Gradually incorporate the milk and cream. Add vanilla extract and freshly grated nutmeg. Whisk to combine. Don’t overmix the mixture to avoid air bubbles.
Sieve the custard mixture to remove any coagulated bits of egg.
Gently, pour the filling into the baked pie crust. Grate some more nutmeg over the top of the pie.
Bake for 40-45 minutes until set at the edges but still a bit wobbly in the center. cover the edges with a tart shield or aluminum foil shield while baking.
Carefully remove the pie from the oven and let it cool completely on a wire rack at room temperature.
Once cooled, refrigerate for several hours or overnight.

Video

Nutrition

The post Classic Custard Pie appeared first on Home Cooking Adventure.

Quick Apple Strudel with Puff Pastry and Vanilla Sauce

Ella - Home Cooking Adventure — Wed, 15 Nov 2023 17:04:30 +0000

Enjoy the delicious flavor of ApfelStrudel with our Quick Apple Strudel with Puff Pastry and Vanilla Sauce. This scrumptious dessert combines the sweet goodness of apples with the flaky golden puff pastry. The result is a perfect balance of crispiness and tenderness that captures the essence of this beloved European pastry. It is one of the most comforting desserts you can prepare during the apple season.

Thinly sliced apples are generously coated in a mixture of raisins, breadcrumbs, cinnamon and sugar, adding a warm, comforting flavor to every bite. The puff pastry wraps the apple filling in layers of buttery, golden goodness.

Our simple vanilla sauce is like the superstar topping for the ApfelStrudel. Pour it generously over the warm pastry, and you’ll get this creamy, sweet flavor that makes every bite extra delicious. It’s the special touch that turns a basic dessert into something amazing.

This Quick Apple Strudel is not just a dessert, it’s a celebration of flavors and textures, perfect for family gatherings, special occasions, or whenever you crave a bit of sweetness in your life.

How to make this quick apple strudel with puff pastry

Start by preheating your oven to 400F (200C) and line a baking sheet with parchment paper.

Now, let’s whip up the apple filling. I have used Golden apples this time but any other apples will work good, like Granny Smith, Gala or Fuji. Peel and core the apples, then slice them into thin slices. Toss these slices in a bowl with lemon juice, lemon zest, sugar, flour, cinnamon, breadcrumbs, and raisins. Set it aside.

Time to work with the pastry dough. Place it on the prepared baking sheet. Move fast to keep it cool. Mark a rectangle in the center of the sheet, leaving a 5-inch (12cm) border on each side and a 1-inch (2.5 cm) border at the top and bottom. Start making diagonal cuts about 1 inch apart on both sides of the rectangle. Ditch the four corners.

Spread that tasty apple filling in the middle of the dough. Now, fold the top and bottom parts of the dough over the filling. Fold the diagonal strips of dough over the filling, alternating sides until all loaf is braided. Press ends to seal.

Give your apple strudel a nice brush with a beaten egg and sprinkle some sugar on top. Bake for 25-30 minutes or until it’s puffed up and lovely golden brown.

How to prepare the vanilla sauce

In a small saucepan, whisk together egg yolks, sugar, cornstarch, and vanilla extract. Gradually mix in the milk and cream, then put it on medium-low heat. Cook for about 6 minutes, stirring continuously until it thickens. No need to bring it to a boil. Set it aside until you’re ready to use it.

Once your apple strudel is baked to perfection, pour that vanilla sauce onto your serving plates. Add a slice of apple strudel and dust it with powdered sugar and enjoy.

Hope you will give this easy and quick apple strudel a try, it is simply delightful. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Other easy and quick apple recipes you may like to try

These Apple Hand Pies are delightful little pastries with a perfect blend of buttery crust and tender, cinnamon apple filling, creating a cozy and comforting experience.

These amazing Apple Pie Bars are a mouthwatering dessert perfect for apple season. Each bite is a burst of sweet, cinnamon apple goodness enveloped in a buttery crust and crumble topping.

This flavorful German Apple Streusel Cake -Apfelkuchen mit Streusel is one of the best apple cakes you can ever make. It is so comforting, a perfect dessert for cozy fall days.

Savor the taste of fall with our mouthwatering Apple Crumble. It brings together cinnamon-spiced apples with a crisp, buttery topping, creating a delightful treat that’s easy to love.

Quick Apple Strudel with Puff Pastry and Vanilla Sauce

Enjoy the delicious flavor of ApfelStrudel with our Quick Apple Strudel with Puff Pastry and Vanilla Sauce. This scrumptious dessert combines the sweet goodness of apples with the flaky golden puff pastry and creamy vanilla sauce.

Course Dessert

Cuisine Austrian

Keyword apple, apple filling, apple strudel, puff pastry, vanilla sauce

Prep Time 15

Cook Time 24

Total Time 39

Servings servings

Calories 644kcal

Ingredients

9.5 oz (270g) puff pastry sheet , thawed

For the Apple Filling

1 pound (450g) apples about 3 medium apples
1/3 cup (70g) brown sugar
1 tbsp (15g) lemon juice
lemon zest of a lemon
1/2 cup (85g) golden raisins
2 tsp (6g) ground cinnamon
1 tbsp (10g) all-purpose flour
1/3 cup (50g) breadcrumbs

For Topping

1 egg , beaten
1 tbsp sugar , to sprinkle over the top

Homemade Vanilla Sauce

2 egg yolks
1 tbsp (8g) cornstarch
2 tbsp (30g) sugar
2 tsp (10g) vanilla extract
1 ¼ cup (300ml) milk
3/4 cup (200g) whipping cream , 35% fat

Instructions

Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.

Prepare the apple filling.

Peel and core the apples and cut them into thin small slices.
In a medium bowl toss the apple slices with lemon juice, lemon zest, sugar, flour, cinnamon, breadcrumbs and raisins. Set aside.

Assemble the apple strudel.

Transfer the pastry dough to the prepared baking sheet. Try to work quickly as you want to keep the dough chilled.
Mark a rectangle into the center of the sheet leaving about a 5-inch (12cm) border on each side and a 1-inch (2.5 cm) border at the top and bottom of the rectangle. Start making diagonal cuts about 1 inch apart on both sides of the rectangle. Discard the 4 corners of the dough.
Spread the apple filling into the center of the dough.
Fold the top and bottom parts of the dough over the filling. Fold the diagonal strips of dough over the filling, alternating sides until all loaf is braided. Press ends to seal.
Brush the braid with a beaten egg and sprinkle sugar on top.
Bake for 25-30 minutes until puffed and golden brown.

Meanwhile, prepare the vanilla sauce.

In a small saucepan whisk the egg yolks with sugar, cornstarch and vanilla extract. Gradually whisk in milk and cream and place over medium-low heat. Cook for about 6 minutes, stirring continuously until thickens. No need to boil the sauce. Set aside until ready to use.
Pour vanilla sauce into serving plates, add a slice of apple strudel and dust with powdered sugar. Enjoy!

Video

Nutrition

The post Quick Apple Strudel with Puff Pastry and Vanilla Sauce appeared first on Home Cooking Adventure.

No-Bake Chocolate Hazelnut Praline Pie

Ella - Home Cooking Adventure — Sat, 28 Oct 2023 14:00:00 +0000

This No-Bake Chocolate Hazelnut Praline Pie is a delightful dessert that is easy to make and sure to please both chocolate and hazelnut lovers. This pie has a crust made from crushed Oreo cookies blended with finely ground toasted hazelnuts. This crunchy base provides a perfect contrast to the smooth, creamy filling.

The heart of this pie is the velvety chocolate ganache mixed with a generous amount of hazelnut praline which adds a delightful flavor. The hazelnut praline is very easy to prepare at home. Simply prepare a caramel and pour it over the toasted hazelnuts. Wait until it sets, break it into pieces and process in a food processor until it turns into a paste.

The best part is that you don’t need to turn on the oven to make this pie. It is easy and quick to make, especially when you want a sweet treat without heating up the oven.

As you take your first bite, you’ll experience the satisfying snap of the crust, followed by the luxurious creaminess of the filling. The mix of chocolate and hazelnut tastes really good together, giving you a delightful treat.

With its heavenly blend of flavors and easy preparation, this No-Bake Chocolate Hazelnut Praline Pie is sure to become a cherished favorite in your repertoire of sweet delights. It is perfect for any occasion and is sure to be a crowd-pleaser.

How to make this Chocolate Hazelnut Praline Pie

To create this delectable Chocolate Hazelnut Praline Pie, start by greasing an 8-inch (20cm) pie or tart pan with butter.

Next, prepare the crust by processing the toasted hazelnuts in a food processor until finely ground. Add in Oreo cookies and continue processing until crumbs form. Incorporate melted butter and a pinch of salt, and process until the mixture is evenly moistened. Press the mixture into the pan using the back of a spoon and your fingers where needed, then refrigerate while you move on to the filling.

For the hazelnut praline, arrange the toasted hazelnuts on a parchment paper-lined baking tray. Heat sugar and water in a small saucepan over medium-high heat until it turns golden brown. Pour this caramel over the toasted hazelnuts and let it cool completely. Break the praline into smaller pieces, then grind it in a food processor until it forms a thick paste, about 10 minutes. This will yield approximately ⅔ cup (160g) of hazelnut praline.

For the chocolate hazelnut praline filling, place chocolate and cream in a heatproof bowl over a pan of simmering water. Melt them together over low heat, then remove from heat and add vanilla extract and a touch of salt. Mix until combined, then add the hazelnut praline and mix again. Pour this luscious filling over the prepared crust.

Refrigerate the pie for 4-6 hours to allow it to set. When ready to serve, decorate it with toasted hazelnuts and a sprinkle of flaky sea salt.

Treat yourself and your loved ones to this exquisite Chocolate Hazelnut Praline Pie. Make sure to share the photos with me on Instagram if you do. Would love to see how it turns out for you. Enjoy!

Other chocolate hazelnut desserts you may like to try

This Chocolate Hazelnut Praline Spread is a delectable fusion of rich chocolate and nutty hazelnut, perfect for spreading, dipping, or simply savoring by the spoonful.

This Ferrero Rocher Mousse Cake sounds, looks, and tastes incredible. It is made of a chocolate hazelnut sponge cake at the bottom topped with an amazing crunchy hazelnut streusel, covered in a silky smooth Nutella mousse, and topped with chocolate glaze.

Explore the heavenly layers of fluffy bread oozing with irresistible Nutella. Our Nutella Pull Apart Bread is a delightful treat for any occasion.

This baked Nutella Cheesecake is an amazing dessert perfect for various occasions, a velvety, chocolatey indulgence that’s sure to satisfy your sweet tooth.

No-Bake Chocolate Hazelnut Praline Pie

This No-Bake Chocolate Hazelnut Praline Pie is a delightful dessert that is easy to make and sure to please both chocolate and hazelnut lovers. This pie has a crust made from crushed Oreo cookies blended with finely ground toasted hazelnuts. The heart of this pie is the velvety chocolate ganache mixed with a generous amount of hazelnut praline which adds a delightful flavor.

Course Dessert

Cuisine American

Keyword chocolate, hazelnut praline, hazelnuts, no-bake pie

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 338kcal

Ingredients

Oreo Hazelnut Crust

7 oz (200g) Oreo cookies
1/4 cup (60g) butter , melted
1/4 cup (40g) toasted hazelnuts
1/4 tsp (1g) salt

For Hazelnut Praline – makes 2/3 cup (160g) paste

3.5 oz (100g) toasted hazelnuts
1/3 cup (70g) sugar
1 tbsp (15ml) water

Chocolate Hazelnut Praline Filling

7 oz (200g) semisweet chocolate
7 oz (200g) whipping cream
1 tsp (5g) vanilla extract
2/3 cup (160g) hazelnut praline
1/4 tsp (1g) salt

For Decoration

toasted hazelnuts
flaky sea salt

Makes: 8inch round

Instructions

Prepare the crust.

Grease with butter an 8-inch (20cm) pie or tart pan.
If your hazelnuts are raw, toast them in the oven or stovetop before going further with the recipe. For this, preheat the oven to 300F (150C). Place the nuts on a baking sheet and let them toast for 15 minutes. You can also toast them in a skillet, over medium heat, and keep stirring until fragrant.
Place the hazelnuts for the crust into the bowl of a food processor. Process until ground.
Add Oreo cookies and continue to process until crumbs form. Add melted butter and salt and process until evenly moistened.
Press the mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of the pan. Refrigerate until you prepare the filling.

Prepare the hazelnut praline.

Place the toasted hazelnuts into a parchment paper-lined baking tray.
In a small saucepan heat sugar and water over medium-high heat until it turns golden brown. Pour the caramel over toasted hazelnuts and let cool completely. Break the praline into smaller pieces.
Grind in a food processor until it gets into a thick paste, for about 10 minutes. You will get ⅔ cup (160g) of hazelnut praline. Set aside.

Prepare the chocolate hazelnut praline filling.

Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
Remove from heat and add vanilla extract and salt. Mix to combine.
Add the hazelnut praline and mix to combine.
Pour the chocolate hazelnut filling over the crust.
Refrigerate for 4-6 hours to set.
Decorate with toasted hazelnuts and flaky sea salt before serving. Enjoy!

Video

Nutrition

The post No-Bake Chocolate Hazelnut Praline Pie appeared first on Home Cooking Adventure.

Apple Hand Pies

Ella - Home Cooking Adventure — Wed, 04 Oct 2023 14:53:47 +0000

These Apple Hand Pies are delightful treats bursting with autumn’s rich flavors. These little pastries are a perfect blend of buttery crust and tender, cinnamon apple filling, creating a cozy and comforting experience. They make a great snack, on-the-go treat or dessert.

The base for Apple Hand Pies is its golden, flaky crust.This crust is made with flour, butter, a touch of sugar, and a pinch of salt. Rolled out thin and folded over the apple filling, it bakes to a crisp, yet tender perfection, adding a satisfying crunch to every bite.

The star of this delectable pastry is the apple filling. The apple is cut into small pieces and coated in a mixture of sugar, cinnamon, nutmeg and flour. While baking they transform into a fragrant, caramelized flavorful compote.

Whether enjoyed warm, with a dollop of whipped cream or a scoop of vanilla ice cream, or savored at room temperature with a steaming cup of tea, these Apple Hand Pies are an amazing treat for fall days.

How to make Apple Hand Pies

First, start by preparing the pie dough. In a medium-sized bowl, combine flour with a pinch of salt and sugar. Then, use a pastry blender, fork, or a pastry processor to incorporate butter until it forms crumbly bits. Add water and stir until fully integrated. Wrap the dough in plastic wrap, shaping it into a flat disk, and let it chill in the refrigerator for at least an hour.

Next, it’s time to prepare the apple filling. Peel and core them, then cut them into small pieces. Transfer these to a separate bowl and add sugar, cinnamon, nutmeg, and a touch of flour. Toss everything together to ensure the apples are evenly coated.

On a surface lightly dusted with flour, roll out the dough to a thickness of 1/8 inch (3mm). Use a circular cutter measuring 3 1/2 inches (9 cm) to create the pie crusts. Re-roll tge leftover dough and continue cutting circles until none remains.

Place about a tablespoon of the prepared apple filling in the center of each circle. Brush the edges of the circle with beaten egg, then fold the dough over the filling, creating a semi-circle. To secure the edges, use a fork to gently press them together.

Arrange the hand pies on the prepared baking tray. Brush the top of each pie with more beaten egg and sprinkle with brown sugar for a golden, sweet finish. Bake for 25-30 minutes at 350°F (180°C), or until they turn golden. Allow them to cool slightly before serving, and get ready to savor these homemade, golden-brown delights.

Hope you will try these comforting Apple Hand Pies and enjoy them as much as we did. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

Other easy apple recipes you may like to try

This Giant Apple Cinnamon Roll is an easy and quick fall dessert perfect for apple season. Serve while still slightly warm with a generous amount of cinnamon cream cheese icing.

This Almond Apple Tart is one of the easiest apple tarts you can ever prepare. Serve while still a bit warm with salted caramel sauce, whipped cream or ice cream.

This German Apple Streusel Cake consists of a soft crust with a tender and juicy apple and cinnamon filling and a crispy buttery crumble on top with toasted flaked almonds. You can serve it as is, or with whipped cream, ice cream or salted caramel sauce.

These Apple French Toast Roll-Ups are simply wonderful for apple season. Fill slices of bread with delicious cream cheese and apple cinnamon mixture, roll and dip in egg and milk mixture and then cook until golden brown.

Apple Hand Pies

These Apple Hand Pies are delightful treats bursting with autumn's rich flavors. These little pastries are a perfect blend of buttery crust and tender, cinnamon apple filling, creating a cozy and comforting experience. They make a great snack, on-the-go treat or dessert.

Course Dessert, Snack

Cuisine American

Keyword apple, hand pies, pastry dough, pie dough

Prep Time 30

Cook Time 30

Total Time 1

Servings hand pies

Calories 116kcal

Ingredients

For the Dough

1 ¼ cup (160g) all-purpose flour
1/2 cup (113g) unsalted butter , chilled and cut into small pieces
1/4 tsp (1g) salt
1 tsp (5g) sugar
4 tbsp (60ml) ice cold water

For Apple Filling

1 apple, (about 5oz – 160g) peeled, cored, and diced
2 tbsp (30g) brown sugar
1 tsp (3g) cinnamon
1/4 tsp (1g) nutmeg
1 tsp (3g) all-purpose flour

For Brushing

1 egg , beaten
brown sugar

Instructions

Prepare the pie dough.

In a medium bowl whisk flour with salt and sugar. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add water and stir until incorporated.
Wrap in plastic wrap, shape into a disk and refrigerate for at least 1 hour.

Prepare the apple filling.

Peel and core the apple and cut into small pieces.
Transfer to a medium bowl. Add sugar, cinnamon, nutmeg and flour and toss to coat.
Preheat oven to 350F (180C). Line a baking sheet with parchment paper and set aside until ready to use.
On a floured surface roll dough to 1/8 inch (3mm) thick. Cut out out 3 1/2 inch (9 cm) circles. Re-roll remaining dough and cut into circles until you run out of dough.
Place about 1 tablespoon of apple filling in the center of each circle of dough.
Brush the edges of the circle with beaten egg and fold the dough over the filling to create a semi-circle. Use a fork to press the edges together to seal.
Place the pies on the prepared baking tray. Brush the top of each pie with beaten egg and sprinkle the top with brown sugar.
Cut small slits in the center of each pie center to let steam escape while baking.
Bake for 25-30 minutes, or until golden brown. Let cool slightly before serving.

Video

Nutrition

The post Apple Hand Pies appeared first on Home Cooking Adventure.

No-Bake Chocolate Raspberry Pie

Ella - Home Cooking Adventure — Wed, 23 Aug 2023 12:40:34 +0000

This No-Bake Chocolate Raspberry Pie is a delightful treat, easy to prepare but bursting with incredible flavors. This dessert consists of an Oreo cookie crust, followed by a layer of luscious raspberry sauce, with a vivid red hue that brings a burst of sweet and tart. Next comes a creamy chocolate and cream cheese filling. This filling is smooth and rich, creating a delightful contrast to the crispy crust.

Each bite is a mix of chocolate, tangy raspberries, and creamy goodness that will make you ask for more. And the best part? You don’t even need to turn on the oven to enjoy this delightful treat!

How to make no-bake chocolate raspberry pie

The recipes is easy and quick to prepare. First, grease an 8-inch (20cm) pie or tart pan with butter.

How to prepare the raspberry sauce

Take a small saucepan and combine raspberries, sugar, lemon juice, and cornstarch. Heat over medium-high, stirring constantly, until it comes to a boil. Allow it to simmer for 5-10 minutes until thickens. Remove from heat and let it cool down.

How to prepare the Oreo cookie crust

To prepare the crust, use a food processor to crush Oreo cookies into crumbs. Mix in melted butter until the mixture is well combined. Press this mixture firmly into the bottom and sides of the pan using a spoon and your fingers where needed. Place the pan in the refrigerator for 15 minutes to set.

Spread the raspberry sauce evenly over the chilled crust and then place the pan in the freezer while you work on the chocolate filling.

How to prepare the chocolate cream cheese filling

Take semisweet chocolate and ¼ cup (60g) cream in a heatproof bowl. Melt them over simmering water, then let the mixture cool to room temperature. In a separate large bowl, make the cream cheese filling by mixing cream cheese until smooth. Add powdered sugar and vanilla extract, combining well. Incorporate the melted chocolate, and then add whipping cream, continuing to mix until stiff peaks form.

Assemble the chocolate raspberry pie

Pour the chocolate cream cheese filling over the raspberry layer. Smooth the top gently. Place the pie in the refrigerator to set for approximately 4-6 hours, or leave it overnight.

When you’re ready to serve, decorate the pie with fresh raspberries, chocolate mini rocks, and a dusting of powdered sugar.

The No-Bake Chocolate Raspberry Pie is a decadent dessert, a symphony of flavors, textures, and colors coming together in perfect harmony. It is the kind of dessert perfect for any occasion. Hope you wil try it out and enjoy this delightful treat! If you do, don’t forget to share the photos with me on Instagram.

Other raspberry desserts you may like to try

This No-Bake White Chocolate Raspberry Pie is a heavenly dessert that combines the sweetness of white chocolate with the tanginess of fresh raspberries.

These Raspberry Chocolate Cups are rich, creamy and chocolaty, the hardened chocolate shell pairing so well with the raspberry creamy mousse. The fresh raspberries on top really enhance the flavors and bring a wonderful texture which makes these cups a memorable decadent dessert.

This Flourless Chocolate Raspberry Meringue Cake is a delightful dessert perfect for any occasion. This cake brings together the goodness of chocolate, the zing of raspberries, and the satisfying crunch of baked meringue.

For more raspberry desserts check our full collection of Raspberry Recipes.

No-Bake Chocolate Raspberry Pie

This No-Bake Chocolate Raspberry Pie is a delightful treat, easy to prepare but bursting with incredible flavors. This dessert consists of an Oreo cookie crust, followed with a layer of luscious raspberry sauce, with a vivid red hue that brings a a burst of sweet and tart. Next comes a creamy chocolate and cream cheese filling. This filling is smooth and rich, creating a delightful contrast to the crispy crust.

Course Dessert

Cuisine American

Keyword chocolate, no-bake dessert, pie, raspberry

Prep Time 15

Chilling Time 4

Total Time 4 15

Servings servings

Calories 443kcal

Ingredients

Oreo Cookie Crust

7 oz (200g) Oreo cookies
1/4 cup (60g) butter , melted

Chocolate Cream Cheese Filling

4 oz (120g) semisweet chocolate
1/4 cup (60g) whipping cream
9 oz (250g) cream cheese , room temperature
3 tbsp (24g) powdered sugar
1 tsp (5g) vanilla extract
1/3 cup (80g) whipping cream (35% fat) , chilled

Raspberry Sauce

5 oz (150g) raspberries , fresh or frozen
2 tbsp (30g) sugar
1 tbsp (15g) lemon juice
2 tsp (6g) cornstarch

For Decoration

fresh raspberries
powdered sugar , for dusting
mini chocolate rocks

Instructions

Grease with butter a 8-inch (20cm) pie or tart pan.

Prepare the raspberry sauce.

In a small saucepan add raspberries, sugar, lemon juice and cornstarch and bring to a boil over medium-high heat, stirring constantly.
Simmer for about 5-10 minutes or until thickens. Remove from heat and set aside to cool down until ready to use.

Prepare the crust.

Place the Oreo cookies into the bowl of a food processor. Blend until crumbs form. Add melted butter and process until completely combined.
Press the mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of the pan. Refrigerate for 15 minutes.
Spread the raspberry sauce over the crust. Freeze until you prepare the chocolate filling.

Prepare the chocolate cream cheese filling.

Place semisweet chocolate and ¼ cup (60g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in the melted chocolate. Add whipping cream and continue mixing until stiff peaks form.

Assemble the pie.

Cover the raspberry sauce with the chocolate cream cheese filling. Smooth the top.
Refrigerate the pie to set for about 4-6 hours or even overnight.
Decorate with fresh raspberries, chocolate mini rocks and dust with powdered sugar. Enjoy!

Video

Nutrition

The post No-Bake Chocolate Raspberry Pie appeared first on Home Cooking Adventure.

Ricotta Banana Blueberry Pie

Ella - Home Cooking Adventure — Mon, 07 Aug 2023 15:44:54 +0000

This Ricotta Banana Blueberry Pie is a no-bake dessert perfect for summertime. Making it is super easy and it’s bursting with yummy flavors. It consists of a buttery biscuit crust topped with a sweet, caramelized banana layer, a creamy ricotta filling and a fresh blueberry sauce on top.

The pie looks amazing with its golden crust and colorful fillings. When you take a bite, you’ll taste the smooth ricotta cheese that’s a little tangy. The bananas are really sweet and mix perfectly with the ricotta. The blueberries add a burst of fresh and slightly sour flavor. The mix of flavors makes each bite super tasty and exciting.

Try this pie at your next dinner party, and everyone will want more than one slice!

How to prepare ricotta banana blueberry pie

At first you need to prepare the crust. Crush the biscuits using a food processor or take a zip lock bag and fill it with the biscuits, lock it, then use a rolling pin to crush all the biscuits.

Prepare the crust

In a large bowl mix together the crushed biscuits, the melted butter, brown sugar, salt and cinnamon, until all comes together. Press the mixture onto the bottom and edges of a 9 inch (23 cm) tart pan. Refrigerate the crust while you prepare the blueberry sauce and the caramelized bananas.

Prepare the blueberry sauce and caramelized banana slices

In a saucepan, boil together the blueberry (fresh or frozen), sugar and cornstarch, for 7-10 minutes. Set aside.

Slice the bananas and set aside. In a saucepan, melt the sugar until it turns golden brown, add in the butter, stir with a wooden spoon until it melts, then add in the banana slices. Keep cooking and stirring for 5-7 minutes, over medium heat, until they become soft and are completely caramelized. Set aside to cool.

Prepare the ricotta filling

In a large bowl, using a hand mixer, mix together the ricotta cheese, the cream cheese, powdered sugar and vanilla extract until stiff peaks form. Set aside.

Assemble the ricotta blueberry banana pie

Take the pie crust out of the fridge, place the caramelized bananas onto the bottom of the pie crust. Fill the pie crust with all of the ricotta filling. Top with the blueberry sauce. Refrigerate for at least an hour before serving.

Whether you share it with friends or enjoy it by yourself, every slice is full of yummy flavors. It’s a special pie that brings together richness and freshness, making it a simple pleasure to enjoy whenever you want. Hope you will try it out. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Other ricotta desserts you may like to try

This Easy Lemon Ricotta Cake is a delightful dessert that effortlessly combines the tangy flavor of lemons with the creamy richness of ricotta cheese.

These delightful Ricotta Blueberry Pancakes are a fusion of creamy ricotta and juicy blueberries, creating a heavenly breakfast experience that’s irresistible.

This Strawberry and Ricotta Tart is a delightful and refreshing dessert that doesn’t require too much baking. It is a great tart perfect for berry season.

Ricotta Banana Blueberry Pie

This Ricotta Banana Blueberry Pie is a no-bake dessert perfect for summertime. Making it is super easy and it's bursting with yummy flavors. It consists of a buttery biscuit crust topped with a sweet, caramelized banana layer, a creamy ricotta filling and a fresh blueberry sauce on top.

Course Dessert

Cuisine American

Keyword blueberry pie, no-bake dessert, ricotta

Prep Time 25

Chilling Time 1

Total Time 1 25

Servings servings

Calories 397kcal

Author Medana

Ingredients

Pie Crust

10 oz (300g) digestive biscuits
1/2 cup (110g) unsalted butter , melted
1/4 cup (50g) brown sugar
1 tsp (3g) cinnamon

Blueberry Sauce

9 oz (250g) blueberries , fresh or frozen
1/2 cup (100g) sugar
1 tbsp (10g) cornstarch

Caramelized Bananas

1/3 cup (70g) sugar
2 bananas
2 tbsp (30g) butter

Ricotta Filling

9 oz (250g) ricotta cheese
5 oz (150g) cream cheese
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract

Instructions

Prepare the pie crust.

Use a food processor or take a zip lock bag and fill it with the biscuits, use a rolling pin to crush all the biscuits.
In a large bowl mix together the crushed biscuits, the melted butter, brown sugar, salt and cinnamon, mix until all comes together.
Press the mixture onto the bottom and edges of a 9-inch (23 cm) tart pan.
Refrigerate the crust until you prepare the filling.

Prepare the blueberry sauce.

In a saucepan, boil together the blueberries, sugar and cornstarch, for 7-10 minutes.
Set aside to cool.

Prepare the caramelized bananas

Slice the bananas, set aside.
In a saucepan, melt the sugar until it turns golden brown.
Add in the butter, all at once, and stir with a wooden spoon until is completely melted.
Add in the banana slices.
Keep cooking and stirring for 5-7 minutes, over medium heat, until they are covered in caramel.
Set aside to cool.

Prepare the ricotta filling.

In a large bowl, using a hand mixer, mix together the ricotta cheese, cream cheese, powdered sugar and vanilla extract until stiff peaks form.
Set aside.

Assemble the pie.

Take the pie crust out of the fridge.
Place the caramelized bananas onto the bottom of the pie crust.
Fill the pie crust with all of the ricotta filling.
Top with the blueberry sauce.
Refrigerate for at least an hour before serving. Enjoy!

Nutrition

The post Ricotta Banana Blueberry Pie appeared first on Home Cooking Adventure.

No-Bake White Chocolate Raspberry Pie

Ella - Home Cooking Adventure — Sat, 29 Jul 2023 13:25:14 +0000

This delightful No-Bake White Chocolate Raspberry Pie is a heavenly dessert that combines the sweetness of white chocolate with the tanginess of fresh raspberries. This pie features a buttery cookie crust, a smooth white chocolate cream cheese filling, and juicy raspberries inside for a burst of flavor.

The foundation of this treat is a crunchy cookie crust. Crushed cookies mixed with melted butter create a delicious base that perfectly complements the creamy filling.

The heart of the pie is its luscious white chocolate cream cheese filling. It’s a rich blend of white chocolate and tangy cream cheese that melts in your mouth and leaves you wanting more.

What makes this pie extra special is the addition of fresh raspberries. With each bite, you’ll enjoy the juicy and tangy surprise that enhances the overall taste.

The best part? No baking required! You can relish this delightful dessert without the need for an oven.

How to make no-bake white chocolate raspberry pie

Grease an 8-inch (20cm) pie or tart pan with butter. Prepare the crust by placing the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted butter and process until completely combined. Press the mixture firmly into the bottom and edges of the pan using the back of a spoon and your fingers where necessary. Refrigerate the crust while you prepare the filling.

To make the white chocolate cream cheese filling, place the white chocolate and 2 tbsp (30g) cream in a heatproof bowl. Set the bowl over a pan with simmering water to melt the chocolate over low heat. Once melted, let it cool to room temperature. In a large bowl, mix the cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon zest, and mix to combine. Stir in the melted chocolate. Add the whipping cream and continue mixing until stiff peaks form. Now, it’s time to assemble the pie.

How to assemble the pie

Spread a bit of the white chocolate filling over the crust as the first layer. Arrange fresh raspberries in a single layer over the filling. Make sure to cover the raspberries with the remaining cream cheese and white chocolate filling and smooth the top for an even finish. Refrigerate the pie for about 4-6 hours or even overnight to allow it to set properly.

Once it’s ready, decorate the pie with fresh raspberries, white chocolate decorations, and a dusting of powdered sugar for an elegant touch. Now, it’s time to indulge in the delightful flavors of your homemade No-Bake White Chocolate Raspberry Pie.

Whether it’s a family get-together or a fancy dinner, this No-Bake White Chocolate Raspberry Pie will impress everyone. Treat yourself and your loved ones to this amazing dessert, and savor the delightful combination of flavors and textures in every mouthful.

Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy every scrumptious bite!

Other raspberry no-bake desserts you may like to try

This Vanilla and Raspberry Panna Cotta is a decadent dessert that is sure to impress your guests. This elegant dessert features two layers of smooth and creamy panna cotta: a delicate vanilla layer and a tangy raspberry layer.

This No-Bake White Chocolate Raspberry Cheesecake is one of the best no-bake cheesecakes you can make and it’s very easy to prepare.

These Raspberry Chocolate Cups are a chocolate lover dream come true. They are rich, creamy and chocolaty, the hardened chocolate shell pairing so well with the raspberry creamy mousse. The fresh raspberries on top really enhance the flavors and bring a wonderful texture which makes these cups a memorable decadent dessert.

For more raspberry desserts check our full collection of Raspberry Recipes.

No-Bake White Chocolate Raspberry Pie

This delightful No-Bake White Chocolate Raspberry Pie is a heavenly dessert that combines the sweetness of white chocolate with the tanginess of fresh raspberries. This pie features a buttery biscuit crust, a smooth white chocolate cream cheese filling, and juicy raspberries inside for a burst of flavor.

Course Dessert

Cuisine American

Keyword no bake tart, no-bake pie, raspberry, white chocolate

Prep Time 15

Chilling Time 4

Total Time 4 15

Servings servings

Calories 438kcal

Ingredients

Cookie Crust

7 oz (200g) digestive biscuits or graham crackers
1/3 cup (80g) butter , melted

White Chocolate Cream Cheese Filling

3.5 oz (100g) white chocolate , small pieces
2 tbsp (30g) whipping cream
9 oz (250g) cream cheese , room temperature
2 tbsp (16g) powdered sugar
Lemon zest of a small lemon
1 tsp (5g) vanilla extract
1/2 cup (120g) whipping cream (35% fat) , chilled
4 oz (120g) fresh raspberries

For Decoration

fresh raspberries
white chocolate decorations
powdered sugar for dusting

Instructions

Prepare the crust.

Grease with butter an 8-inch (20cm) pie or tart pan.
Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted butter and process until completely combined.
Press the mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of the pan. Refrigerate until you prepare the filling.

Prepare the white chocolate cream cheese filling.

Place white chocolate and 2 tbsp (30g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
In a large bowl mix cream cheese until smooth. Add powdered sugar, vanilla extract and lemon zest and mix to combine. Mix in the melted chocolate. Add whipping cream and continue mixing until stiff peaks form.

Assemble the pie.

Spread a bit of white chocolate filling over the crust.
Arrange fresh raspberries in a single layer.
Cover the raspberries with the remaining cream cheese and white chocolate filling.
Smooth the top.
Refrigerate the pie to set for about 4-6 hours or even overnight.
Decorate with fresh raspberries, white chocolate decorations and dust with powdered sugar. Enjoy!

Video

Nutrition

The post No-Bake White Chocolate Raspberry Pie appeared first on Home Cooking Adventure.

Lavender Honey Custard Tart

Ella - Home Cooking Adventure — Tue, 02 May 2023 14:41:03 +0000

Indulge in the delightful flavors of lavender and honey with this heavenly dessert – a Lavender Honey Custard Tart! The buttery crust serves as the perfect base for the luscious cream and honey filling infused with the subtle floral notes of dried edible lavender. To balance the sweetness, a touch of flaky sea salt is added, which brings out the unique flavors of the ingredients.

The best part? This tart is incredibly easy to make, with just a few simple steps, so you can whip it up in no time and impress your guests with your culinary skills. Serve it as the perfect finale to your dinner party or enjoy it as a decadent treat on a lazy afternoon. Regardless of when or how you choose to savor it, this Lavender Honey Custard Tart is sure to leave a lasting impression!

How to make this lavender honey custard tard

Firstly you need to make the tart pastry. Start by mixing together the butter and the sugar until creamy. Add in the egg, mix well until combined. Add in all the dry ingredients and mix until combined. Press the dough onto the bottom and edges of a 7-inch (18cm) tart pan. Cut the excess dough. Put it in the freezer for at least an hour or overnight.

After the dough is chilled, you can start making the honey filling. In a saucepan bring to a simmer the whipping cream and lavender. Let it infuse for 10 minutes. In a large bowl mix together the melted butter, sugar, salt, cornmeal, honey and vanilla extract, until all is incorporated. Beat in the egg, the vinegar and the lavender whipping cream. Mix until incorporated. Take the tart shell out of the freezer and pour the honey mixture into it. Bake for 45-50 minutes at 350 F (180C), until the edges turn golden brown and the middle of the tart is a little bit jiggly. Set aside to cool completely and sprinkle with sea salt. Before serving decorate with whipped cream and chopped pecans if desired.

So why not impress your friends and family by whipping up a Lavender Honey Custard Tart for your next get-together? If you do try out this recipe, be sure to tag me on Instagram! I’d love to see your delicious creations and hear your thoughts on this amazing dessert. Enjoy!

Other honey desserts you may like to try

If you like honey cakes you must definitely try our Russian Honey Cake – Medovik. This traditional Russian dessert boasts a unique combination of creamy frosting and layers of honey-infused cake that will leave you wanting more. With its perfect balance of sweetness and texture, it is the perfect dessert for any occasion.

Take your love for chocolate to the next level with our Chocolate Honey Cake – Chocolate Medovik. This rich and creamy cake features layers of honey-infused chocolate cake filled with a luscious cream frosting that will satisfy your sweet tooth.

Enjoy the guilt-free indulgence of this Easy Refined Sugar-Free Chocolate Cake! This cake features all the rich and decadent flavors of a traditional chocolate cake, but without the refined sugar. Made with honey instead, this cake is perfect for those looking for a healthier alternative to satisfy their sweet cravings. With its simple and easy-to-follow recipe, you can enjoy this delicious cake in no time!

Lavender Honey Custard Tart

Indulge in the delightful flavors of lavender and honey with this heavenly dessert – a Lavender Honey Custard Tart! The buttery crust serves as the perfect base for the luscious cream and honey filling infused with the subtle floral notes of dried edible lavender.

Course Dessert

Cuisine American

Keyword custard tart, honey, lavender

Prep Time 15

Cook Time 45

Chilling Time 1

Total Time 2

Servings servings

Calories 453kcal

Author Medana

Ingredients

Tart Crust

3 oz (90g) butter , softened
1/4 cup (50g) sugar
1/4 tsp (1g) salt
1 egg
1 cup (125g) all-purpose flour
1 tsp (2g) edible lavender

Honey Cream Filling

1/4 cup (60g) unsalted butter , melted
1/3 cup (70g) caster sugar
1 tbsp (10g) cornmeal
1 tsp (5g) salt
1 tsp (5g) vanilla extract
1 large egg
1/4 cup (90g) honey
1/3 cup (80g) whipping cream
1 tsp (4g) cider vinegar
1 tsp (2g) edible lavender

Instructions

Prepare the tart crust.

You can make this a day ahead and keep it in the freezer.
In a bowl beat butter on medium speed until creamy.
Add the sugar, all at once and beat on medium speed until creamy.
Scrape down the sides of the bowl and add the egg. Mix until combined.
Add the flour, salt, and lavender, and mix on medium speed until the dough comes together.
Press the dough onto the bottom and edges of a 7-inch (18cm) tart pan. Cut the excess dough.
Put in the freezer for at least an hour or overnight.

Prepare the honey tart filling.

Preheat the oven to 350F (180C).
In a saucepan bring to a simmer the whipping cream and lavender. Let it infuse for 10 minutes.
In a large bowl mix together the melted butter, sugar, salt, cornmeal, honey, and vanilla extract, until all is incorporated.
Beat in the egg, the vinegar and the infused whipping cream. Mix until incorporated.
Take the tart shell out of the freezer and pour the honey mixture into it.
Bake for 45-50 minutes, until the middle of the tart is a little bit jiggly and the edges are golden brown.
Set aside to cool completely and sprinkle with sea salt.

Nutrition

The post Lavender Honey Custard Tart appeared first on Home Cooking Adventure.

Easter Bunny Coconut Cream Tart

Ella - Home Cooking Adventure — Sat, 25 Mar 2023 09:24:19 +0000

Celebrate Easter with your loved ones in a sweet and enjoyable way by indulging in this Easter Bunny Coconut Cream Tart! The shortbread dough used in this recipe is not only easy to make, but also wonderfully buttery and delicious. With so many bunny templates available online, the most challenging part is choosing the perfect design. This tart features a delectable filling made with coconut cream cheese and raspberry jam. If you have kids, they can help decorate the bunny cake to create the ultimate dessert experience.

How to prepare the easter bunny coconut cream tart

Start by making the shortbread dough. Mix together the butter, sugar, and vanilla extract, until light and creamy. Add in the egg, and the egg yolk, and mix well after each one. Add in the dry ingredients. Wrap it in plastic wrap and refrigerate for about 2 hours or overnight.

Find the bunny cake cookie face template you like. For this recipe, each tart layer was 10.6 inches (27 cm) tall. The head of the bunny was about 6 inches (16 cm) in diameter and the ears were 5 inches (12 cm) tall. Print the bunny template onto a sheet of paper.

After the dough is chilled, place it between 2 pieces of parchment paper. Gently roll the dough out to approx. 1/8 inch (4 mm) thick. Place the template on top of the rolled dough sheet. Tace around the template with a sharp knife, cutting out the shape of the bunny. Repeat this two times. Use the leftover dough to cut out some cookies for snacking. Bake the layers one at a time, at 350°F (180°C) for 12 mins each, or until the edges are a light golden brown. Let them cool completely in the pan.

For the raspberry puree, bring the raspberries, the sugar, and the cornstarch to a boil and let simmer for 3 minutes. Let cool completely.

For the coconut cream cheese filling, toast the coconut flakes for 1-2 minutes, until golden, in a pan over the stove-top. In a large bowl, using a hand mixer, mix together the cream cheese, the whipping cream, the powdered sugar, the coconut flakes and the coconut puree until stiff peaks form. You can leave out the coconut if you don’t like it or you can replace it with other purees you prefer.

How to assemble the cream tart

Once the shortbread layers are cooled, put the filling into a piping bag with a plain tip attached. Pipe dots onto the first layer. Pipe the raspberry jam over the cream dollops. Gently transfer your second layer of shortbread on top of the first layer. Continue piping dots of cream and jam until the surface is covered.

For decoration, you can use chocolate eggs, Easter sprinkles, fresh fruits or flowers.

Hope you will try this amazing Easter Bunny Coconut Cream Tart. Don’t forget to tag me on Instagram if you do. Wishing you a joyous Easter and enjoy!

Another tarts and pies you may like to try for Easter

This Lemon Meringue Tart is a classic dessert that features a buttery crust filled with tangy lemon curd and topped with a fluffy meringue. Here is another Cream Tart you may like to try for Easter, featuring two layers of almond cookie layers filled with a Mascarpone frosting. Another tart we love is this Strawberry Basil Panna Cotta Tart, which combines the creamy texture of panna cotta with the sweet and tangy flavor of fresh strawberries and the subtle flavor of basil. Check our collection for Easter Tarts and Pies for more Easter dessert ideas.

Easter Bunny Coconut Cream Tart

Celebrate Easter with your loved ones in a sweet and enjoyable way by indulging in this Easter Bunny Coconut Cream Tart! This tart features a delectable filling made with coconut cream cheese and raspberry jam. If you have kids, they can help decorate the bunny cake to create the ultimate dessert experience.

Course Dessert

Cuisine American

Keyword bunny, cream tart, Easter, Easter cake, fruit tart

Prep Time 1

Cook Time 10

Total Time 1 10

Servings

Calories 564kcal

Author Medana

Ingredients

Shortbread dough.

3/4 cup+1 tbsp (185g) unsalted butter , softened
1/3 cup (70g) sugar
1 egg
1 egg yolk
2 cups + 3tbsp (270g) all-purpose flour
1/4 tsp (1g) salt
1/2 tsp (2.5g) vanilla extract

Raspberry Jam

2 oz (60g) fresh or frozen raspberries
2 tbsp (30g) sugar
1/2 tbsp (5g) cornstarch

Coconut Cream

8 oz (230g) cream cheese
3/4 cup (180g) whipping cream , chilled
1/4 cup (30g) powdered sugar
2 tbsp (30g) coconut puree
3 tbsp (13g) coconut flakes , toasted

For Decoration

chocolate eggs
fresh fruits
edible flowers
Easter sprinkles

Instructions

Prepare the shortbread dough.

Mix together the butter, the sugar, and the vanilla extract, until pale and creamy.
Add the egg and egg yolk and mix until combined after each one.
Add the flour and the salt, and mix until combined.
Wrap it in plastic film and refrigerate for at least 2 hours.
After the dough is chilled, place it between 2 pieces of parchment paper and gently roll it to about 1/8-inch (4 mm) thick.
Place the bunny template on top of the rolled dough sheet, and trace around the template with a sharp knife, cutting out the shape of the bunny. Repeat this 2 times, so you'll have two bunny-shaped layers.
Bake the layers one at a time, at 350°F (180°C) for 12 mins, or until the edges are a light golden brown.
Allow cooling before transferring to the serving platter.

Prepare the Raspberry Jam.

In a saucepan, bring to a boil all the ingredients and let it boil for 3 minutes. Allow to cool.

Prepare the Coconut Cream.

In a pan, toast the coconut flakes for 1-2 minutes , until lightly golden.
In a bowl, using a hand mixer, mix together the cream cheese, the powdered sugar, the whipping cream, the coconut flakes, and the coconut puree until stiff peaks form.
Transfer the filling into a piping bag fitted with a plain tip.

Assemble the bunny cream tart.

Transfer one layer of shortbread onto a serving platter.
Pipe dots of cream onto the first layer of shortbread.
Pipe the raspberry puree over the cream.
Gently transfer the second layer of shortbread on top of the first layer, and continue piping dots of cream and jam until the surface is covered.
For decoration use chocolate eggs, Easter sprinkles, fresh fruits, or flowers. Happy Easter!

Nutrition

The post Easter Bunny Coconut Cream Tart appeared first on Home Cooking Adventure.