A Taste of Chocolate Pie

Torta Havannet - South America

Torta Havannet – Dulce de Leche Chocolate Pie

South America

Pastry, dulce de leche and chocolate? What’s not to love about this rich and gooey South American pie? Make it a day ahead and chill overnight in the refrigerator for best results.

INGREDIENTS:
1 1/4 cups all-purpose flour
1 tbsp unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 stick (4oz) butter, cut into small cubes and chilled
1 large egg, lightly beaten
2 1/4 cups (18 fl oz) dulce de leche (Manjar brand)
6 oz bittersweet chocolate, roughly chopped
1/4 cup (2 fl oz) heavy cream

INSTRUCTIONS:
In a food processor, combine flour, cocoa powder, baking powder, baking soda, salt and butter. Pulse until mixture resembles coarse crumbs. Add lightly beaten egg and pulse until mixture forms a ball. Gently form dough into a disc, cover with plastic wrap and refrigerate for at least an hour.

Preheat oven to 350˚F and grease a 10″ pie or cake tin. Roll dough out to 12″ circle and press into prepared tin. Place a circle of parchment paper and a cup of dried beans or rice on top of pie shell. Bake for 10 minutes. Remove beans/rice and parchment and bake for a further 5 minutes. Set aside to cool. When pie shell is cool, fill with dulce de leche. Warm cream in a small, heavy bottomed pan until almost boiling. Remove from heat and stir in chocolate until melted. Pour chocolate mixture over dulce de leche and spread evenly.

Refrigerate until chocolate is hardened, preferably overnight, then unmold and cut into thin slices with a sharp knife.

Serves 8

A Taste of Blueberry Pie

Blueberry Pie - Finland

Mustikkapiirakka – Finland (Serves 4)

Wild blueberries grow abundantly in the forests of this scenic, hockey-loving country. The subtle cardamom flavour in this traditional blueberry pie is a hallmark of Nordic pastry.

 

INGREDIENTS:

1 stick (4 oz) butter, at room temperature

1/2 cup (4 oz) all-purpose flour

3/4 tsp baking powder

1/8 tsp salt

1/2 cup (4 oz) granulated sugar, halved

1/4 tsp ground cardamom

2 large eggs

1 1/4 cups (10 oz) blueberries, defrosted if frozen

1/2 cup (4 oz) sour cream

1 tsp vanilla extract

 

INSTRUCTIONS:

Preheat oven to 400˚F and grease an 8″ square cake pan.

In a food processor, combine butter, flour, baking powder, salt, half the sugar and one of the eggs. Pulse until just combined. Pour into prepared cake pan, spreading up sides. Spread blueberries evenly over batter.

In a medium bowl, beat together the sour cream, cardamom and vanilla with remaining egg and sugar until light and fluffy . Pour mixture over blueberries. Bake in preheated oven for 30 minutes or until filling is just set.

Set aside to cool for 30 minutes, then serve warm with whipped cream.

Pear Apple Tart by Lesley Anton

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Enjoy Lesley Anton’s Pear Apple Tart Recipe–her favourite after school treat while growing up in Nebraska. For more about ceramic artist Lesley Anton, check out Issue 9, Industry Profile.

Ingredients:
1 sheet puff pastry
2 tsp orange marmalade
2 tsp cream cheese
1/4 tsp almond extract
1 apple
1 pear
1/2 tsp butter
1/4 tsp salt
1/4 tsp sugar
Directions:
Preheat oven to 425 °F.
Roll out the puff pastry 1/8′ thick on a floured wooden surface. Transfer the pastry to a baking sheet.
In a small bowl, mix marmalade, cream cheese and almond extract. Spread the mixture on to the puff pastry leaving 3/4′ around edges.
Slice the fruit thinly and place each slice on top of the pastry, overlapping the slices and alternating between apples and peaches.
Brush melted butter on the apple and pear slices and sprinkle salt and sugar.
Bake for 25 minutes or until golden.
Read the entire article ‘Industry Profile – Lesley Anton’ in Issue 9 of Dabble

A Taste of Banoffee Pie

Banoffee Pie - England

Banoffee Pie – England (Serves 6)

Better known for its rib-sticking meat pies, England is home to some equally hearty dessert pies like this composition of banana, caramel, cream and cookie.

 

INGREDIENTS:

1 1/2 cups graham crackers, crushed

1 stick (8 tbsp) butter, melted

1 can (13.4 oz) dulce de leche

3 large bananas, sliced

1 1/2 cups (12 fl oz) heavy cream, chilled

4 oz dark chocolate

 

INSTRUCTIONS:

Preheat oven to 350˚F. In a small bowl, mix together cookie crumbs and melted butter. Press into a 9″ pie or tart pan and bake for 5 minutes. Set aside to cool.

Pour dulce de leche into crust and spread evenly. Chill for 30 minutes. Arrange banana slices over dulce de leche. Place heavy cream into a large bowl and whip until soft peaks form. Spread cream over bananas. Melt chocolate and drizzle over cream. Serve in thin slices and attempt to restrain yourself.

A Taste of Almond Galette

Peach, Blackberry and Almond Galette - France

Peach, Blackberry and Almond Galette (Serves 4)

France

Galette – also called crostata in Italy – is rustic, pretty and easy to make with whatever fruit is in season.

 

INGREDIENTS:

1 1/4 cups all-purpose flour

4 tbsp granulated sugar, divided

1/4 tsp salt

1 stick (4 oz) butter, cut into small cubes and chilled

1/3 cup ice water

1/4 cup breadcrumbs

3 cups (1 lb) sliced peaches (defrosted if frozen)

1/3 cup blackberries

2 tbsp flaked or slivered almonds

2 tbsp apricot or peach jam, warmed

 

INSTRUCTIONS:

In a food processor, combine flour, sugar, salt and butter. Pulse until mixture resembles coarse crumbs. With motor running, drizzle in just enough ice water so pastry forms a ball. Gently form dough into a disc, cover with plastic wrap and refrigerate for at least one hour.

Preheat oven to 350°F and line a flat baking sheet with parchment paper. Place dough on top. Roll out dough to a rough 12″ circle. Toss fruit with remaining 2 tablespoons of sugar. Spread breadcrumbs over pastry and arrange fruit on top, leaving a 2″ margin. Fold uncovered edges of pastry circle up and over to contain fruit. Brush fruit with warm jam. Sprinkle with flaked almonds and bake for 45-60 minutes, or until crust is golden brown.

Set aside to cool for 30 minutes, then serve warm with whipped cream or ice cream.