For me, this is one of the most representative pies of the fall season! Of North American origin, it is traditionally made for Thanksgiving and Christmas. Its spicy scents…]]>
For me, this is one of the most representative pies of the fall season! Of North American origin, it is traditionally made for Thanksgiving and Christmas. Its spicy scents will perfume the whole house while it is cooking. This dessert, served with a touch of whipped cream is totally irresistible. I first tasted pumpkin pie a long time ago, in an American family, and I found the consistency very (too?) surprising. Coming back to it today and making it myself from fresh pumpkin, I’ve become a total fan!
Recipe for a 18 to 20cm pumpkin pie:
Sweet dough:
- 210g of flour
- 35g of powdered sugar
- 25g of almond powder
- 125g of soft butter
- 50g of egg
Pumpkin cream:
- 450g cooked pumpkin flesh
- 1 can of sweetened condensed milk (397g)
- 2 eggs of 60g each
- 1 teaspoon cinnamon powder
- 1 half teaspoon of ginger powder
- 1 half teaspoon gingerbread mix
- 1 good pinch of salt
Start by preparing the sweet dough. You’ll only need half the dough, but it’s easier to make the whole thing. You can freeze the other half! Place all ingredients except the egg in a bowl or in the bowl of a food processor.
Beat with the leaf of the robot (this is the K) until the butter is incorporated.
The whole thing looks like sand. At this point, add the beaten egg.
Turn on again just to incorporate the beaten egg but no more! Place the dough in cling film and chill.
This is the pumpkin used in this recipe. I found a small one. You can take a larger one and use only the amount indicated in the recipe, to put the rest in a soup for example.
Note from Bernard:
Small precision on the pumpkin. If you can’t find a classic pumpkin, you can use pumpkin. Its rather floury flesh is perfect but the pie will be a little bit sweeter. I also tried it with butternut squash from Provence. Its flesh is juicier and you’ll have to put an extra egg in the recipe, but it works just as well! So don’t panic if you can’t find a little pumpkin.
Note from Bernard:
Small precision on the pumpkin. If you can’t find a classic pumpkin, you can use pumpkin. Its rather floury flesh is perfect but the pie will be a little bit sweeter. I also tried it with butternut squash from Provence. Its flesh is juicier and you’ll have to put an extra egg in the recipe, but it works just as well! So don’t panic if you can’t find a little pumpkin.
Cut it in half.
Remove the seeds with a spoon.
And put the two pieces face down.
Put in a preheated oven at 180°C.
Bake for 45 minutes. The pumpkin is all softened and well cooked!
Let it cool, faces up this time.
Remove the flesh with a spoon.
Keep 450g (do what you want with the rest).
Take the dough out of the refrigerator. Lightly flour it and place it on a piece of baking paper (it’s easier!). Start rolling it out.
Put a piece of baking paper in the bottom of the pan. I used a pan with a removable bottom for ease. Take a mold of 18 or 20cm. This will just change the thickness of the cream.
Place the dough on the pan.
Fill it well (darken it) with dough.
Remove excess dough with a roller or knife.
It’s ready! Chill while you prepare the rest.
Pour the can of sweetened condensed milk over the cooled pumpkin flesh.
Puree with an immersion blender. You can also blend the pumpkin flesh alone (cooked) in a conventional blender and place the 450g in the bowl with the sweetened condensed milk.
Here are the spices.
Pour in the salt, spices and add the eggs.
Mix well with a whisk.
Pour the mixture into the pan. You can also pre-bake the dough in the pan. It’s up to you!
Bake at 185°C for 35-40 minutes.
Let cool and serve with a little whipped cream (not a must)! As the pie cools completely, it will turn into a sort of light syrup on the surface that will make it very shiny.
Pumpkin Pie
For me, this is one of the most representative pies of the fall season! Of North American origin, it is traditionally made for Thanksgiving and Christmas. Its spicy scents will perfume the whole house while it is cooking. This dessert, served with a touch of whipped cream is totally irresistible. I first tasted pumpkin pie a long time ago, in an American family, and I found the consistency very (too?) surprising. Coming back to it today and making it myself from fresh pumpkin, I’ve become a total fan!
Ingredients
Sweet dough
- 210 g flour
- 35 g powdered sugar
- 25 g almond powder
- 125 g soft butter
- 50 g eggs
Pumpkin Cream
- 450 g cooked pumpkin flesh
- 1 can sweetened condensed milk (397 g)
- 2 eggs of 60g each
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon gingerbread mix
- 1 good pinch salt
Instructions
- Start by preparing the sweet dough. You'll only need half the dough, but it's easier to make the whole thing. You can freeze the other half! Place all ingredients except the egg in a bowl or in the bowl of a food processor.
- Beat with the leaf of the robot (this is the K) until the butter is incorporated.
- The whole thing looks like sand. At this point, add the beaten egg.
- Turn on again just to incorporate the beaten egg but no more! Place the dough in cling film and chill.
- This is the pumpkin used in this recipe. I found a small one. You can take a larger one and use only the amount indicated in the recipe, to put the rest in a soup for example.Note from Bernard:Small precision on the pumpkin. If you can't find a classic pumpkin, you can use pumpkin. Its rather floury flesh is perfect but the pie will be a little bit sweeter. I also tried it with butternut squash from Provence. Its flesh is juicier and you'll have to put an extra egg in the recipe, but it works just as well! So don't panic if you can't find a little pumpkin.
- Cut it in half.
- Remove the seeds with a spoon.
- And put the two pieces face down.
- Put in a preheated oven at 180°C.
- Bake for 45 minutes. The pumpkin is all softened and well cooked!
- Let it cool, faces up this time.
- Remove the flesh with a spoon.
- Keep 450g (do what you want with the rest).
- Take the dough out of the refrigerator. Lightly flour it and place it on a piece of baking paper (it's easier!). Start rolling it out.
- Put a piece of baking paper in the bottom of the pan. I used a pan with a removable bottom for ease. Take a mold of 18 or 20cm. This will just change the thickness of the cream.
- Place the dough on the pan.
- Fill it well (darken it) with dough.
- Remove excess dough with a roller or knife.
- It's ready! Chill while you prepare the rest.
- Pour the can of sweetened condensed milk over the cooled pumpkin flesh.
- Puree with an immersion blender. You can also blend the pumpkin flesh alone (cooked) in a conventional blender and place the 450g in the bowl with the sweetened condensed milk.
- Here are the spices.
- Pour in the salt, spices and add the eggs.
- Mix well with a whisk.
- Pour the mixture into the pan. You can also pre-bake the dough in the pan. It's up to you!
- Bake at 185°C for 35-40 minutes.
- Let cool and serve with a little whipped cream (not a must)! As the pie cools completely, it will turn into a sort of light syrup on the surface that will make it very shiny.
Nutrition
Serving: 8peopleCalories: 393kcalCarbohydrates: 49gProtein: 9gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 115mgSodium: 434mgPotassium: 440mgFiber: 1gSugar: 30gVitamin A: 5406IUVitamin C: 6mgCalcium: 213mgIron: 2mg
Tried this recipe?Let us know how it was!
I recently found out that my nephews are teacup freaks. On family vacations, they asked for it for their breakfast (it’s true that it’s good in the morning too!). So I figured this was a good opportunity to make a big batch! This way we would be quiet for a few days… Well no, because they almost devoured everything in two days. The adults certainly helped a little, but these little things are finally eaten quickly! With a funny name and a color that has nothing to do with the taste, I offer you my version of tea crusts in their purest tradition.
Recipe for tea crusts (for a 26X26cm mould)
Sweet dough (enough for 2 pies):
- 210g of flour
- 125g of cold soft butter
- 35g of powdered sugar
- 25g of almond powder
- 50g of beaten egg
- vanilla powder
Tea crust:
- 450g almond powder
- 400g of caster sugar
- 250g of egg white
- 1.5 teaspoons of liquid bitter almond extract (or vanilla, or orange blossom or matcha green tea)
- green dye (yellow+blue)
- powdered sugar for the decoration
Prepare the sweet dough. Place all ingredients except the egg in a bowl or in the bowl of a food processor.
Beat with the leaf of the robot (this is the K) until the butter is incorporated.
At this point, add the previously beaten egg.
Turn on again just to incorporate the beaten egg but no more!
Place half of the dough on parchment paper. Put the rest in cling film in the freezer for another pie!
Place another sheet on top of the dough and roll out with a rolling pin to a thickness of about 2-3mm. This way, no extra flour is added and the work surface and rolling pin stay clean.
Grease your mould with butter or better still, with a release agent.
Trim the edges to get a clean mold.
Mix the almond powder and sugar.
Add the 250g of egg whites and the bitter almond extract.
Pour in the green dye as well. This one is optional of course, but the tea crust is still curiously green! I used liquid blue and yellow, but if you have a powdered green dye, this would be perfect!
Mix well.
Pour the entire mixture into the pan and cut the dough to 5mm above.
This way, you will have the right height.
Put in the oven for 45 minutes at 180°C.
The tea crust is lightly colored but most importantly, the dough should be golden brown.
Let cool for 10 minutes, then remove from pan and cool on a wire rack.
Sprinkle generously with powdered sugar.
Cut into slices and store in an airtight box.
With summer here, it is the peak season for the mirabelle plum. I rarely make fruitcake because I’m a natural fruit freak. What could be more delicious than a juicy white peach with the skin and pit easily removed? Or a very sweet melon… But of course you should also take the opportunity to make strawberry tarts, sorbets and many other delicacies. Of which the mirabelle plum tart is a part! I give you my version of the facts, with an almond cream, not too sweet, knowing how to be discreet to highlight the taste of mirabelle plums …
Recipe for a mirabelle plum tart for 6 people: (a circle of 18cm by 2.5cm high)
Sweet dough (enough for 2 pies):
-210g of flour
-125g cold unsalted butter
-35g icing sugar
-25g almond powder
-50g beaten egg
-vanilla powder
-600g of mirabelle plums
Cream:
-75g of almond powder
-100g of cream
-2 eggs
-60g of powdered sugar
-30g of melted butter
-1 tablespoon of Mirabelle plum brandy
Prepare the sweet dough. Place all ingredients except the egg in a bowl or in the bowl of a food processor.
Beat with the leaf of the robot (this is the K) until the butter is incorporated.
At this point, add the previously beaten egg.
Turn on again just to incorporate the beaten egg but no more!
Place half of the dough on parchment paper. Put the rest in cling film in the freezer for another pie!
Place another sheet on top of the dough and roll out with a rolling pin to a thickness of about 2-3mm. This way, no extra flour is added and the work surface and rolling pin stay clean.
Place a baking circle (18X2,5cm) on a baking sheet lined with parchment paper. Take good care of make a right angle in the angle of the circle with the plate.
Cut off excess dough with a knife from the inside of the circle to the outside in a short motion.
Go around the circle again, pinching and folding the dough to get a perfect angle.
In this way the circle is perfectly dark (filled with paste).
Wash the mirabelles, remove the stem and cut them in half.
Remove the pits and place the mirabelle plums nicely on the pastry base.
Prepare the cream by mixing the eggs, melted butter, powdered sugar, cream and almond powder. You can add a tablespoon of Mirabelle plum brandy!
Mix quickly. This is done in a few seconds.
Pour this cream into the pastry base where the mirabelles are.
Put in the oven at 180°C for about 40 minutes. The best thing to do is to take a look at it from time to time. The mirabelles give off juice that caramelizes quite strongly, but this is removed after cooking. The pie should be golden brown.
Carefully break up the pie and place it on a wire rack to cool.
Enjoy it warm or cold and take advantage of the beautiful days…
Simple little bites, quick enough to make. A crisp cookie, white chocolate and lime whipped cream and fresh juicy raspberries! What more could you ask for? Oh yes! A little touch of crunchy praline that remains absolutely optional. But this praline is so good that it would be a shame to miss it. So yes, it lengthens the recipe, but it can be kept for a long time…
Dough:
-125g of flour
-140g of butter
-50g icing sugar
-1 vanilla bean
-a pinch of salt
Soft and crunchy praline (optional)
-75g of praline paste (recipe HERE)
-75g of hazelnut paste (recipe HERE)
-15g of milk chocolate
-15g of dark chocolate
-25g of crushed crêpes dentelles
White chocolate and lime whipped cream:
-80g of ivory cover
-80g of liquid cream
irst
then:
-160g of mascarpone
-160g of full cream
-the zest of 2 limes
-300g of fresh raspberries
First, prepare the dough discs. Put the melted butter, powdered sugar, salt and flour in a small container.
Taste the inside of the vanilla bean.
Place in a cool place for 30 minutes. If the butter separates, by cooling and mixing, everything goes back to normal.
Make 15g balls and place them in 5.5cm silicone moulds. As much as I boycott silicone in some recipes(canelés to name but one!!), it is very useful in this kind of recipe.
If you don’t have the right diameter, it’s not a big deal. Do to the inspiration !
If you don’t have the right diameter, it’s not a big deal. Do to the inspiration !
Bake at 180°C for 12 to 15 minutes: the discs should be golden brown. The dough is rich in butter, so it will spread out in the moulds in a fairly thin disk.
Let them cool on a wire rack. Be careful, they are very brittle!
Anticipate the whipped cream by melting the white chocolate (ivory couverture) with the cream in the microwave or over moderate heat in a small saucepan. Mix well to obtain a smooth and uniform cream then leave this “pseudo ganache” in the fridge until use. We’ll whip it up later!
For the praline, you can do without it. If not, you’ll need to make some even though you won’t be using much of it in the recipe. But you can keep it without any problem in an airtight box.
Mix hazelnut paste and praline paste in a large bowl.
Melt the dark and milk chocolate in a microwave or double boiler.
Add the chocolate with the praline/hazelnut paste, mix well and then add the crêpes dentelles reduced to a coarse powder.
Leave to set in a cool place, then remove small balls of praline. I have a mini ice cream scoop, but you can scoop small balls by hand.
Flatten the ball into a disk (it doesn’t matter if it’s not perfect, it’s going to be hidden!).
Place the disc on the cookie.
Add the lime zest to the cold white chocolate “pseudo ganache”.
Add the cold mascarpone and the cold full cream.
Whip to a stiff whipped cream.
Put in a pocket with an 8mm nozzle.
Top the dough-praline discs with whipped cream in any way you like.
Then place the fresh raspberries on top.
You can of course sprinkle them with powdered sugar or lime zest.
Place in the refrigerator for 1 hour and enjoy without delay!
I would like to thank for giving me his lemon pie recipe. I had already published a recipe for lemon meringue pie (see the recipe HERE). This one has nothing to do with it, because the lemon cream is baked directly into the pie and contains no flour or almond powder. The result? A crisp pie with a tangy cream rich in butter and flavor. The most incredible thing is the cooking… The pie boils, makes noise (does it sing??) and above all spreads a delicious smell in the whole house. Everyone salivates as they watch this delicious pie bake. So a big thank you to Jean-François for giving me permission to share his lemon killer pie with you …. To be tried urgently…!
Recipe for 2 pies of 19cm or 1 of 26cm:
Dough of your choice:
Sweet shortcrust pastry:
-250g of flour
-40g of sugar
-125g of soft cold butter
-cold water (60 to 70g)
Or my sweet dough:
-210g of flour
-125g unsalted butter in pieces
-25g almond powder
-50g beaten egg
-1 pinch of salt
-35g icing sugar
-1 vanilla bean
Lemon cream:
-225g of sugar
-120g of melted soft butter
-3 eggs
-3 lemons: zest+juice
-1 pinch of salt
For the sweet shortcrust pastry.
Place the sugar, flour and cold butter cut into pieces in the bowl of a food processor or in a bowl.
Place the sugar, flour and cold butter cut into pieces in the bowl of a food processor or in a bowl.
Blend by hand or with a food processor (the k) until you have a sandy dough.
Add as much cold water as necessary to make a ball of dough.
Place the dough flat under a cling film and chill for one hour.
For the classic sweet pastry option:
Put the almond powder, powdered sugar, inside of the vanilla bean, flour, salt and butter in pieces in the bowl of the mixer.
Sand the mixture to incorporate the butter with the “k” of the food processor. Or by hand!
Add the beaten egg ahead of time and mix just to incorporate it, but no more!
Place the dough flat under a cling film and chill for one hour.
Mix eggs, melted butter and sugar.
Add the zest of the three lemons and their juice.
Roll out the dough (whatever dough you choose) on a lightly floured work surface or parchment paper.
Darken a 26cm circle or two 18 or 19cm circles, placed on parchment paper.
Prick the bottom of the dough.
Bake the dough blank using your preferred method. Here, the method of the flour bag… See the tart recipes for explanations.
Bake at 180°C for 10 minutes then remove the bag. Bake for another 10 minutes, pushing down the bottom of the dough.
Add the lemon cream and bake for 30 to 40 minutes.
The cream should be boiling and starting to brown on the surface, much like a crème brûlée.
Let cool on rack.
Serve warm or the next day! It will be even better! Thank you Jean-François!
I admit it, yes I admit it, from time to time in Paris, I like to go to Pain Quotidien for a café au lait. I rarely eat cakes (I already make them so often at home!) but right now I absolutely wanted to try their caramel tarts. I thought it must be sickening. I was amazed to discover a layer of creme brulee device, the flowing caramel replacing the traditional caramel crunchy layer. And it’s really very good! So, I found myself in my kitchen to share with you this recipe that I am putting together here. I had already proposed a while ago a tonka bean creme brulee pie (recipe HERE), so no technical difficulty to cook a creme brulee in a pastry base. In fact, we use stupidly the bottom of the dough cooked to white as a ramekin!
Recipe for a dozen tarts:
A recipe for salted butter caramel sauce (recipe HERE)
Sweet dough:
-210g of flour
-125g unsalted butter in pieces
-25g almond powder
-50g beaten egg
-1 pinch of salt
-35g icing sugar
-1 vanilla bean
Creme brulee maker:
-5 egg yolks
-90g of sugar
-500g of full cream
-1 vanilla bean
Instructions:
Start by preparing the salted butter caramel sauce to give it time to cool and be at temperature . The recipe and explanations are here!
Then prepare the sweet dough:
Put the almond powder, powdered sugar, inside of the vanilla bean, flour, salt and butter in pieces in the bowl of the mixer.
Blend the mixture to incorporate the butter with the “k” of the processor. Or by hand!
Add the beaten egg in advance and mix just to incorporate it, but no more!
Put a ball of dough on parchment paper and put a second sheet of paper on it. Spread with the roller without adding flour, everything stays clean!
Roll out the dough fairly thinly and shape into 8 cm pie circles, making sure to press the dough into the bottom of the circle. The right angle must be perfect!
Cut off the excess dough by running a knife around the circle!
Do the same for all circles!
Prick the bottom of the dough with a fork on all the circles.
Then put a sheet of stretch film (SPECIAL MICROWAVE COOKING! The others are melting!) on a pastry base.
Fill with flour, packing to fill the bottom at right angles!
And close like a little bundle.
At this point we have perfectly dark circles!
Let it rest on a baking sheet lined with parchment paper in a cool place for one hour.
Preheat the oven to 180°C.
Bake for 15 minutes at 180°C with the bag of flour, then after some time, remove the bag by simply pulling upwards. Remove all the bags in this way.
Carefully remove the pastry bases as well. Put the dough back in the oven for 15-20 minutes, watching.
The result is a dough base ready to be filled with delicious creams!
If you have done the job right, you can see the right angle! It is possible to bake these pastry bases a little bit more.
Take the bottoms out and let them cool.
Lower the oven to 100°C.
Mix half of the sugar and the yolks.
Bernard’s tip: especially! Do not bleach them! This would give a foam that we do not want! In almost all the recipes they advise to bleach well and well no I don’t agree! The result (after many tries) is much better without this step!
Heat the cream, the other half of the sugar and the vanilla bean split and scraped.
At the first boil, remove from heat and pour over yolk/sugar mixture.
Return to low heat and cook like a custard, i.e. do not boil it and stop when it coats the wooden spoon with a layer of cream. Remove from heat, remove vanilla bean, run a hand blender through the cream for three or four minutes (this will even out the cream).
Pour the cream into the baked pie shells. Don’t be afraid to almost fill the bottom of the dough, as the cream will decrease in volume a bit. So we will have room for the caramel.
Put in the oven at 90°C for 1 hour. The pastry in the tarts won’t cook any more, but the cream will! Miracle!
Chill for at least two hours before pouring in room temperature caramel topping.
As a reminder, the recipe for the caramel is HERE!
Let it drip onto the surface and move the tart to even out the topping.
Chill until ready to serve!
All you have to do is bite into it and feel the different textures!
Tartelettes au Caramel et Crème Brûlée
Je l’avoue, oui je l’avoue, de temps en temps à Paris, j’aime aller prendre un café au lait au Pain Quotidien. Je mange rarement des gâteaux (j’en fais déjà tellement souvent à la maison !) mais là j’ai voulu absolument goûter à leurs tartelettes au caramel. Je me suis dit que ça devait être écœurant. J’ai été étonné de découvrir une couche d’appareil à crème brûlée, le caramel coulant remplaçant la couche de traditionnel caramel craquant. Et c’est vraiment très bon ! Je me suis donc retrouvé dans ma cuisine pour partager avec vous cette recette que je mets ici au point. J’avais déjà proposé il y a un moment une tarte à la crème brûlée à la fève tonka (recette ICI), donc aucune difficulté technique pour cuire une crème brûlée dans un fond de pâte. On utilise en fait tout bêtement le fond de pâte cuit à blanc comme ramequin !
Ingredients
- Une recette de sauce au caramel au beurre salé (recette ICI)
Pâte sucrée :
- 210 g farine
- 125 g de beurre doux en morceaux
- 25 g de poudre d’amande
- 50 g d’œuf battu
- 1 pincée de sel
- 35 g de sucre glace
- 1 gousse de vanille
Appareil à crème brulée :
- 5 jaunes d’œufs
- 90 g sucre
- 500 g de crème liquide entière
- 1 gousse de vanille
Instructions
- Commencer par préparer la sauce au caramel au beurre salé pour lui laisser le temps de refroidir et d’être à température ambiante. La recette et les explications sont ici !
Préparer ensuite la pâte sucrée :
- Mettre la poudre d’amande, le sucre glace, l’intérieur de la gousse de vanille, la farine, le sel et le beurre en morceaux dans le bol du pétrisseur.
- Sabler le mélange pour incorporer le beurre avec le « k » du robot. Ou bien à la main !
- Ajouter l’œuf battu en avance et mélanger juste pour incorporer celui-ci, mais pas plus!
- Mettre une boule de pâte sur un papier sulfurisé et mettre une deuxième feuille de papier sur celle-ci. Étaler avec le rouleau sans ajout de farine, tout reste propre !
- Étaler la pâte assez finement et foncer de cercles à tarte de 8 cm en s’assurant de bien plaquer la pâte au fond du cercle. L’angle droit doit être parfait !
- Couper le surplus de pâte en passant un couteau sur le tour du cercle !
- Faire de même pour tous les cercles !
- Piquer le fond de pâte avec une fourchette sur tous les cercles.
- Mettre ensuite une feuille du film étirable (SPÉCIAL CUISSON MICRO-ONDE ! Les autres fondent !) sur un fond de pâte.
- Remplir de farine en tassant pour remplie le fond à angle droit !
- Et fermer comme un petit baluchon.
- On a à ce stade des petits cercles parfaitement foncés !
- Laisser reposer le tout sur une plaque garnie de papier sulfurisé au frais pendant une heure.
- Préchauffer le four à 180°C.
- Cuire 15 minutes à 180°C avec le sac de farine, puis au bout de laps de temps, enlever le sac en tirant simplement vers le haut. Enlever de cette façon tous les sacs.
- Décercler également les fonds de pâte avec précaution. Remettre les fonds de pâte au four pour 15-20 minutes en surveillant.
- On obtient alors des fonds de pâte prêts à être garnis de délicieuses crème !
- Si l’on a bien fait le travail, on peut voir l’angle droit! On peut tout à fait cuire un petit peu plus ces fonds de pâte.
- Sortir les fonds et les laisser refroidir.
- Baisser le four à 100°C.
- Mélanger la moitié du sucre et les jaunes.
- Conseil de Bernard : surtout ! Ne pas les faire blanchir ! Cela donnerait une mousse que l’on ne désire pas ! Dans presque toutes les recettes ils conseillent de bien blanchir et bien non je ne suis pas d’accord ! Le résultat (après beaucoup d’essais) est bien meilleur sans cette étape !
- Chauffer la crème, l’autre moitié du sucre et la gousse de vanille fendue et grattée.
- Dès la première ébullition, enlever du feu et verser sur le mélange jaunes/sucre.
- Remettre sur le feu doux et cuire comme une crème anglaise, c’est à dire ne pas la faire bouillir et arrêter quand celle-ci nappe la cuiller en bois d’une couche de crème. Enlever du feu, enlever la gousse de vanille, passer un coup de mixer plongeant dans la crème pendant trois ou quatre minutes (cela va uniformiser la crème).
- Verser la crème dans les fonds cuits de tartelettes. Il ne faut pas avoir peur de presque remplir les fonds de pâte, car la crème va diminuer un peu de volume. On aura donc la place pour le caramel.
- Mettre au four à 90°C pendant 1 heure. La pâte des tartelettes ne cuira pas plus, mais la crème oui ! Miracle !
- Mettre au frais au moins deux heures avant de verser un nappage de caramel à température ambiante.
- Pour rappel, la recette du caramel est ICI !
- Le laisser couler sur la surface et bouger la tartelette pour égaliser le nappage.
- Mettre au frais jusqu’au moment de servir !
- Il ne reste plus qu’à croquer dedans et sentir les différentes textures !
Nutrition
Serving: 10 tartelettesCalories: 406kcalCarbohydrates: 31gProtein: 5gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.002gCholesterol: 75mgSodium: 179mgPotassium: 83mgFiber: 1gSugar: 14gVitamin A: 1209IUVitamin C: 0.3mgCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!
First of all I would like to explain the reason for the name of these delicious tarts. A very good friend of mine, Monica, once asked me to come with her to taste a cake in order to clone it one day. So we went to Arnaud Larher’s pastry shop, Best Worker of France 2007, 53, rue Caulaincourt in Paris in the 18th district. I invite you to rush there! Everything is delicious and very original. We stuffed ourselves with macaroons (I thought I couldn’t eat them anymore), lemon mille-feuilles and especially small Bahia tarts, the object of our visit! I loved it right away. So I decided to make a new version (a little different because I use passion fruit instead of mango and I don’t know their secrets) of these little wonders. I did everything in my own way, always noting everything and I propose you today the fruit of this research. So yes, it’s a bit long to do, but nothing too difficult though!
And what is in my Olinda tarts? A crispy pastry base, a passion fruit and lime cream, a coconut, muscovado sugar and vanilla crunch, another layer of cream, all topped with a caramel whipped cream disk covered with a milk chocolate mirror… Ouch!
For your information: I chose Olinda as my name, because it is a beautiful Brazilian city.
Recipe for Olinda tarts (for 6 tarts):
Sweet dough: (there will be some left, in this case you can freeze or halve the proportions!)
-210g of flour
-125g unsalted butter in pieces
-25g almond powder
-50g beaten egg
-1 pinch of salt
-35g icing sugar
Passion fruit and lime cream:
-135ml of passion fruit puree
-120g of egg yolks
-200g of sugar
-190g of soft butter
-1 sheet of gelatin
-1 lime (zest only)
Coconut crunch:
-125g of dried grated coconut
-50g of sugar
-50g of muscovado sugar
-80g of egg whites
-1 teaspoon of liquid vanilla extract
Mascarpone and caramel whipped cream:
-250g of mascarpone
-125g of whole cream
-150 of caramel sauce (recipe HERE)
Milk chocolate mirror:
-200g of milk chocolate (I took Ghana de Cacao Barry)
-50g of milk
-75g of whipping cream
-10g of butter
Prepare the sweet pastry:
Put the ground almonds, icing sugar, flour, salt and butter in pieces in the bowl of the kneader.
Sand the mixture to incorporate the butter with the “k” of the food processor. Or by hand!
Add the beaten egg ahead of time and mix just to incorporate it, but no more!
Put a ball of dough on parchment paper and put a second sheet of paper on it. Spread with the roller without adding flour, everything stays clean!!
Roll out the dough quite thinly and line with 8 pie circles cm, making sure to flatten the dough at the bottom of the circle. The right angle must be perfect!
Cut the excess dough by passing a knife around the circle!
Do the same for all the circles!
Prick the bottom of the dough with a fork on all the circles.
Then place a sheet of cling film(SPECIAL MICRO-ONDE COOKING!!) on top of the dough.
Fill with flour by pressing down to fill the bottom at right angles!
And close like a little bundle.
At this stage, we have small perfectly dark circles!
Let it rest on a baking sheet lined with parchment paper in a cool place for one hour.
Preheat the oven to 180°C.
Bake for 15 minutes at 180°C with the bag of flour, then after some time, remove the bag by simply pulling upwards. Remove all the bags in this way.
Carefully remove the pastry bases as well. Put the dough back in the oven for 15-20 minutes, watching.
We then obtain dough bases ready to be filled with delicious chocolate cream!
If you have done the job right, you can see the right angle!
Prepare the passion fruit and lime cream:
Add the yolks, sugar and passion fruit puree (this is the same bottle as the passion fruit pasta recipe HERE). Mix well with a whisk.
Place in a double boiler and bring to 88°C while stirring.
Add the zest of the lime (only the zest, so just the surface, not the whole lemon as I’ve seen it done before by a friend! Chloe, if you recognize yourself…).
Also add the gelatin sheet soaked in cold water.
Remove from heat and add butter.
Let cool with cling film on contact. Once cooled, whisk the creamy mixture to a creamy consistency.
Prepare the coconut crunch. Place coconut, sugar and muscovado sugar in a bowl.
Mix well and add the 80g of egg whites.
Add the liquid vanilla and mix well.
Put on a parchment paper.
Spread between two sheets of parchment paper to a very thin layer.
Remove the paper from the top and transfer to a baking sheet and bake for 15 minutes at 180°C. The crunch should be well ambered.
Cut with a smaller cookie cutter than the one you will use for the tarts. If necessary, the circle can be tapped with a hammer. This can be helpful as the crunch hardens quite quickly. But don’t panic, it will be just fine once incorporated into the creamer! There will be a lot of pieces left. I’m not too worried about them! They will be devoured or kept in an airtight box to be put in chunks on ice creams, for example the coconut one (recipe HERE)!
Fill half of the tarts with the creamy mixture.
Place a disk of coconut crunch.
Cover with creamy mixture.
Put the tarts in the fridge.
Prepare the whipped cream disks:
Put the caramel (cooled), mascarpone and cream in a cold bowl.
Whip up into a whipped cream. You can also make it with a syphon and use less mascarpone.
Spread a first layer on the inside of circles slightly smaller than the circles of the dough gifts.
Then fill the circles to the brim, scraping off any excess with a knife.
Put in freezer for 3 hours.
Remove the hair using a hair dryer (or a heat gun, it goes faster!).
Return the disks to the freezer for 20 minutes while you prepare the milk chocolate mirror.
Melt the milk chocolate by pouring the simmering cream and milk over it.
Mix starting from the center and working outward. Add the butter.
Place the whipped cream discs on a wire rack, then pour in the chocolate mirror (it must not be hot or it will run too quickly and melt the disc).
Take the disk with a palette knife and place it gently in the center of a tartlet.
Chill the tarts until ready to serve.
The fig season has started a while ago (depending on the country and the figs concerned) and I really wanted to propose a very fine tart recipe. No particular difficulty in my recipe. There is a thin layer of hazelnut paste on the dough and I propose here an original way to place it without any difficulty. You only need two different circles (or even two plates or dishes) to get a perfectly sized pie!
Recipe for two thin fig tarts:
Dough:
-210g of flour
-125g of soft butter
-25g of almond powder
-50g beaten egg
-35g icing sugar
-200g of hazelnut powder
-100g of sugar
-1 egg
-500g of fresh figs
Prepare the sweet pastry:
Put the ground almonds, icing sugar, flour, salt and butter in pieces in the bowl of the kneader.
Sand the mixture to incorporate the butter with the “k” of the food processor. Or by hand!
Add the beaten egg ahead of time and mix just to incorporate it, but no more!
Put a ball of dough on parchment paper and put a second sheet of paper on it. Spread with the roller without adding flour, everything stays clean!!
Cut with an 18cm circle.
Put the hazelnut powder and sugar in a bowl.
Add the egg.
Mix well: it’s ready!
Place the ball of dough on parchment paper sprinkled with powdered sugar. Sprinkle with powdered sugar and spread with a rolling pin.
Spread thinly, then cut with a 16cm circle.
Remove excess dough from around the circle. Using the paper, place the hazelnut disk on the dough disk. Then peel off like a decal.
We obtain a perfect circle of dough with a beautiful disk of hazelnut dough. It’s easy!
Cut the figs into pieces. I cut each quarter in three.
Sprinkle figs on the thin pie.
Sprinkle with powdered sugar.
Bake at 180°C for a good 20 minutes. You should check and adapt to your own oven. The pastry should be golden brown and the figs should give off their juice, which will caramelize slightly.
It’s ready at .
I had these little tarts in mind for a while…I had already proposed a chocolate tartlet (recipe HERE). These are completely different in taste and texture. Here I use the dough from my crumble (recipe THERE) to make a very crispy pie crust that looks a little rough. I imagined for you an original ganache with a strong chocolate taste, perfectly smooth, with cream infused with Szechuan pepper, chili and cinnamon. A blend that goes surprisingly well with cocoa. This is not improbable and it is not hot or spicy at all! This recipe is really easy to use! And since the weather is not good right now, it’s a good opportunity to try!
Recipe for extra crispy spiced chocolate tarts:
-115g of flour
-115g of brown sugar
-60g of soft butter at room temperature
-190g of dark chocolate
-225g of liquid full cream
-1 teaspoon of sichuan pepper
-1 small piece of cinnamon
-1 pinch (more or less big!!) of hot pepper powder
Place flour and brown sugar in a large bowl.
Add the butter.
Knead the whole until perfect incorporation of the butter. It doesn’t matter if it takes time. The dough can then be gathered into a ball and broken into the smaller pieces that are so special to crumbles.
Make a dense ball in your hand and then crumble this ball into circles. For this recipe, it doesn’t matter how big the circles are! I had several sizes, so who cares? It will end up in our stomachs anyway!
You need about 2 mm of dough in each circle. Then press lightly with the back of a spoon to add a little cohesion to the whole. You don’t want to crush the dough in the circle, just have the little pieces stick together. We want to keep this “crumble” aspect here!
Bake at 180°C for about 15 to 20 minutes. It’s always the same story: every oven has its own quirks and heat losses. So we have to adapt and monitor. To get crumble to put on the tarts, just add pieces of dough all around the circles.
It is cooked when the dough is golden brown.
Let the circles cool a little and prepare the cream:
Put the liquid cream in a saucepan and add the sichuan pepper. I used one teaspoon of pepper, but you can use two.
Add cinnamon.
And the chili pepper. We can go…! I only used a small pinch but you can use more.
Bring the cream to a boil. Stop cooking and let infuse for about ten minutes. Bring back to a simmer and then pour over the chopped chocolate, straining to keep the seeds and cinnamon out.
Let macerate for about 30 seconds.
Then mix until the ganache is smooth and homogeneous.
Pour into circles.
I chose to make two versions: one with crumble and one without. Simply add pieces to the ganache that has just been poured.
Let cool, then chill for at least four hours.
Unwrap by running a hair dryer around the circles. Just remove it gently and it’s ready! Can be chilled until ready to serve.
Who wants to bite into it?
I had two leftover pie shells from the last class I taught, so I wondered what to do with them. And with the sun coming back out, I was craving fresh fruit. So I thought of this chocolate mango and caramelized coconut combination. If some people don’t like the chocolate-mango mixture, you can replace the chocolate cream with a more classic custard! For the chocolate cream, I used Valerie’s Cream , changing the proportions just a little to get a slightly firmer consistency for these tarts. For the coconut, it will be, you will see it, of a coconut praline which can be preserved in hermetic box for example, to sprinkle of ice creams!
Recipe for 6 mango tarts:
Sweet dough: (there will be some left, in this case you can freeze or halve the proportions!)
-210g of flour
-125g unsalted butter in pieces
-25g almond powder
-50g beaten egg
-1 pinch of salt
-35g icing sugar
Chocolate cream:
-400g full cream
-200g of chocolate noit
-100g of dried grated coconut
-100g of sugar
-2 large ripe mangoes
Prepare the sweet pastry:
Put the ground almonds, icing sugar, flour, salt and butter in pieces in the bowl of the kneader.
Sand the mixture to incorporate the butter with the “k” of the food processor. Or by hand!
Add the beaten egg ahead of time and mix just to incorporate it, but no more!
Put a ball of dough on parchment paper and put a second sheet of paper on it. Spread with the roller without adding flour, everything stays clean!!
Roll out the dough quite thinly and line with 8 pie circles cm, making sure to flatten the dough at the bottom of the circle. The right angle must be perfect!
Cut the excess dough by passing a knife around the circle!
Do the same for all the circles!
Prick the bottom of the dough with a fork on all the circles.
Then place a sheet of cling film(SPECIAL MICRO-ONDE COOKING!!) on top of the dough.
Fill with flour by pressing down to fill the bottom at right angles!
And close like a little bundle.
At this stage, we have small perfectly dark circles!
Let it rest on a baking sheet lined with parchment paper in a cool place for one hour.
Preheat the oven to 180°C.
Bake for 15 minutes at 180°C with the bag of flour, then after some time, remove the bag by simply pulling upwards. Remove all the bags in this way.
Carefully remove the pastry bases as well. Put the dough back in the oven for 15-20 minutes, watching.
We then obtain dough bases ready to be filled with delicious chocolate cream!
If you have done the job right, you can see the right angle!
Put the sugar (100g) in a pan with a little water. Bring to a boil at a thick broth.
Add the coconut.
Mix well and proceed as for a praline. Stir constantly over moderate heat to avoid burning the sugar.
The coconut will caramelize.
You can strain the coconut through a large-hole sieve to remove the larger pieces of sugar if the coconut praline is not perfect.
Put the cream in a saucepan and heat over low heat.
Bring to a boil.
Weigh the chocolate. I put chocolate, Valrhona manjari.
Put the chocolate in the boiling cream.
Stir constantly over low heat until chocolate is completely melted (1 to 2 minutes).
The cream continues to boil, but the chocolate should melt well.
Pour the chocolate cream over the tartlet bottoms topped with a tablespoon of caramelized coconut.
Put in the fridge for at least an hour to set the cream.
Prepare the mangoes.
Peel mangoes and thinly slice each mango half.
You can put the mango as you wish. I wanted to do a flower but we can do what we want of course!
Sprinkle with caramelized coconut.
Serve chilled and enjoy!
Tartelettes Mangue Chocolat et Coco Caramélisée
Comme il me restait deux fonds de tartelettes du dernier cours que j’avais donné, je me suis demandé quoi faire avec. Et le soleil revenant, j’ai eu envie de fruits frais. J’ai donc pensé à cette combinaison chocolat mangue et noix de coco caramélisée. Si le mélange chocolat-mangue ne plait pas à certains, on pourra remplacer la crème au chocolat par une crème pâtissière plus classique! Pour la crème au chocolat, j’ai utilisé la Crème Valérie en changeant un tout petit peu les proportions pour obtenir une consistance un tout peu plus ferme pour ces tartelettes. Pour la noix de coco, il s’agira, vous le verrez, d’un pralin de noix de coco qui pourra se conserver en boite hermétique pour par exemple, saupoudrer des glaces!
Ingredients
Pâte sucrée: (il en restera, on peut dans ce cas la congeler ou diviser par deux les proportions!)
- 210 g farine
- 125 g beurre doux en morceaux
- 25 g poudre d'amande
- 50 g oeuf battu
- 1 pincée sel
- 35 g sucre glace
Crème au Chocolat
- 400 g de crème liquide entière
- 200 g chocolat noir
Sur les tartelettes
- 100 g noix de coco râpée séchée
- 100 g sucre
- 2 mangues grosses et mûres
Instructions
Préparer la pâte sucrée
- Mettre la poudre d’amande, le sucre glace, la farine, le sel et le beurre en morceaux dans le bol du pétrisseur.
- Sabler le mélange pour incorporer le beurre avec le « k » du robot. Ou bien à la main!
- Ajouter l’œuf battu en avance et mélanger juste pour incorporer celui-ci, mais pas plus!
- Mettre une boule de pâte sur un papier sulfurisé et mettre une deuxième feuille de papier sur celle-ci. Étaler avec le rouleau sans ajout de farine, tout reste propre!!
- Étaler la pâte assez finement et foncer de cercles à tarte de 8 cm en s’assurant de bien plaquer la pâte au fond du cercle. L’angle droit doit être parfait!
- Couper le surplus de pâte en passant un couteau sur le tour du cercle!
- Faire de même pour tous les cercles!
- Piquer le fond de pâte avec une fourchette sur tous les cercles.
- Mettre ensuite une feuille du film étirable (SPÉCIAL CUISSON MICRO-ONDE!!Les autres fondent!) sur un fond de pâte.
- Remplir de farine en tassant pour remplie le fond à angle droit!
- Et fermer comme un petit baluchon.
- On a à ce stade des petits cercles parfaitement foncés!
- Laisser reposer le tout sur une plaque garnie de papier sulfurisé au frais pendant une heure.
- Préchauffer le four à 180°C.
- Cuire 15 minutes à 180°C avec le sac de farine, puis au bout de laps de temps, enlever le sac en tirant simplement vers le haut. Enlever de cette façon tous les sacs.
- Décercler également les fonds de pâte avec précaution. Remettre les fonds de pâte au four pour 15-20 minutes en surveillant.
- On obtient alors des fonds de pâte prêts à être garnis de délicieuse crème au chocolat! Si l’on a bien fait le travail, on peut voir l’angle droit!
Pour la garniture
- Mettre le sucre (100g) dans une poêle avec un peu d’eau. Porter à ébullition à gros bouillon épais.
- Ajouter la noix de coco.
- Bien mélanger et procéder comme pour un pralin. Il faut mélanger constamment sur feu modéré pour ne pas brûler le sucre.
- La noix de coco va caraméliser.
- On peut passer la noix de coco dans une passoire à gros trous pour enlever les plus gros morceaux de sucre si le pralin coco n’est pas parfait.
- Mettre la crème dans une casserole et chauffer sur feu doux.
- Porter à ébullition.
- Peser le chocolat. J’ai mis du chocolat, du manjari Valrhona.
- Mettre le chocolat dans la crème bouillante.
- Mélanger constamment sur feu doux jusqu’à ce que le chocolat soit parfaitement fondu (1 à 2 minutes).
- La crème continue de bouillir, mais le chocolat doit bien fondre.
- Verser la crème au chocolat sur les fonds de tartelettes garnis d’une cuillerée à soupe de noix de coco caramélisée.
- Mettre au frais pour au moins une heure pour figer la crème.
Mangues et finition
- Éplucher les mangues et couper en tranches fines chaque moitié de mangue.
- On peut mettre la mangue comme on le souhaite. J’ai voulu faire une fleur mais on peut faire ce que l’on veut bien sûr!
- Saupoudrer de noix de coco caramélisée.
- Servir bien frais et déguster !
Nutrition
Calories: 976kcalCarbohydrates: 82gProtein: 12gFat: 69gSaturated Fat: 44gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 152mgSodium: 185mgPotassium: 562mgFiber: 9gSugar: 43gVitamin A: 2305IUVitamin C: 26mgCalcium: 104mgIron: 7mg
Tried this recipe?Let us know how it was!