Posts Tagged ‘ pie ’

Black Berry Chamomile Tartelettes

When I saw that these black berries were on “sale” (still expensive but it’s half off the usual price), in the supermarket, It was a joyous moment to finally had them in my trolley ūüėČ . At home I couldn’t wait to use it, so I thought what could be better than to¬†use it¬†for a dish for special occassion.

I’ve been enjoying “playing” with scents lately… adore orange blossom, rose water… wanting to use jasmine soon,¬† sad couldn’t find lavender… Anyway, for Dhanggit’s¬†baby I choose chamomile to add “the” extra, It’s been known that it’s very good for babies (small and big ones ūüėČ ), and who doesn’t love fruit tarts ? Just hope she’ll find it perfect for her party ūüôā

Ingredients

For crust

  • 3 tbsp sugar
  • 2 cups plain flour
  • 100 gr¬†butter
  • 2 egg yolks

For filling

1/2 cup cream cheese, room temperature
1/3 cup sugar
1/2 cup heavy cream
1/2 teaspoon camomile powder

Directions

crust
Preheat oven to 375¬įF. Grind all crust ingredients in processor .¬†Chill¬† for 30 minutes in the fridge. Roll out in the tart tins (6 minis or 10‚Ä≥). Prik some holes in with fork .Bake until crust is firm to touch, about¬†10-15 minutes. Cool crust on rack.

filling

Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in heavy cream and chamomile powder. Spread filling in cooled crust. Chill until firm, at least 4 hours.

Arrange berries over filling.

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Banoffee Pie

This is my first Challenge “KBB” aka Indonesian baking club hosted by Vin¬†and Santi,¬† I’m not exactly a fan of p√Ęte sucr√©¬† but, a challenge is a challenge ūüôā . So, the third day after the recipe was revealed, to be exact, at midnight Jordan time, I started to “work” on it in the kitchen, it took me around 4 hours to complete it… poor my sweet dh, he fell asleep on the couch waiting for me to finish.

My real problem making this recipe was that I don’t have a food processor (the lack of equipments¬†¬†seems to be my typical thing,… want to make ice cream got no ice cream maker, want to make cookies got no brown sugar… and so on).

So here we go, I had to soak my hands many times in a bowl full of ice cubes trying to keep the dough at temperature while mixing it, then I had to take out¬†most my frozen food out of¬†my tiny¬†freezer, to put my roller, baking mat and Pyrex pie pan. Soooo afraid that everythings weren’t cold enough.

But when finally it’s time to taste the “PIE of the month” ūüėõ … I ran my knife along the pie…great no break, when I cut my first bite with a fork also was an easy cut… so I guess now I know how to¬†make a good pie crust.

 

RECIPE

Pastry

  • 300g flour
  • 150g unsalted butter diced
  • ¬†5 Tbs sugar
  • 2 egg yolks
  • 3 Tbs cold water

Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.

 

Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.

 

Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)

 

Filling

  • 75g butter
  • 50g brown sugar
  • 3 Tbs milk
  • 300g sweetened condensed milk
  • 2 firm bananas, 300ml cream
  • ¬†¬Ĺ -1 cup white chocolate curls

Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.

Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate.  Makes 4-6.

Easy Tuna pie


I was invited for a potluck brunch today, but I just decided to go on last minute last night, so I had this idea of recipe in my half sleeping mind.¬† What I know is¬†that I needed something quick/easy (as always) and not sweet, because I¬†wouldn’t have much time for preparation (my friend was gonna pick me up at 09.30 am) and people usually bring their best¬†baking sweets¬†for potluck brunch, (you’ll end up with “millions” of sweets and 1or 2 savories) I¬†wanted to bring something¬†different.

I made this pie recipe that actually you can use it for Quiche too, if you make half of the recipe.

Ingredients

Base dough

  • 2 cups¬†flour
  • 1/2 (1stick)¬†butter
  • 2 egg
  • 1/2 tsp¬†salt

 mix all the ingredients, let it rest in the fridge, while preparing the toppings.

 

 Toppings

  • 1 onion (sliced)
  • 3 tbs cr√®me fra√ģche
  • 1 tbs¬†butter
  • 1 big tomato (diced)
  • salt and black pepper
  • 195 gr tuna

Directions

Saute for 1-2 mins the onion, tuna and tomato with butter in a pan, season with salt and pepper.

Let cool down a little then add the “cr√®me fra√ģche”¬†, mix and set aside.

Take the¬†base dough¬†out of the fridge and spread out with¬†a roller. Put it in the mold and prick it with a fork (to avoid inflation). Pour in the toppings and bake for¬†25 mins at 220¬įC.