Posts Tagged ‘cream pie’

Quick Nutella Tart with Frangelico

August 24, 2013

_nutella-tart_07-01-31_09This super-simple cream pie has rich chocolate flavor with hazelnut tones enhanced with a shot of Frangelico (hazelnut liqueur). Rather than an Oreo crumb crust, you can use a blind-baked paté brisee crust. For a really decadent dessert, top with whipped cream and fresh raspberries.

Nutella, chocolate hazelnut spread, has been on the market since 1963 though the actual Ferrero recipe, from Italy, has been around since the 1940s. The American Nutella is hazelnut/cocoa flavored sugar, not a quality product, but still okay for Nutella nuts … enthusiasts. I’m a purist about some things and chocolate hazelnut spread (more of a butter) is one of them.

The recipe follows for making your own Nutella. It is very simple and you can adjust the sugar content to personal preference. There is no milk, wheat or other fillers in this recipe, just roasted hazelnuts, cocoa powder and sugar. It’s important to roast the hazelnuts before grinding because any water left in them will produce a mush rather than a butter. Roasting also helps to remove the skins of the nuts. No need to add vegetable oil because the hazelnuts will make their own oil when processed. It’s just like making peanut butter. Hazelnut oil is fragile and will breakdown at room temperature within a couple months so its best to refrigerate as soon as made (will keep up to 6 months refrigerated). You may substitute melted bittersweet or semi-sweet chocolate chips for the cocoa powder. Start with 1/4 cup melted chocolate and add more if needed. For more information just Google: Freddy Guys Hazelnut Farm of Willamette Valley, Oregon. This recipe is adapted from a recipe of Barb Foulke’s, owner of Freddy Guys.

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Cream Pies – Easy Key Lime Pie

May 3, 2009

key20lime20pieNot too tart and not too sweet, just 5 ingredients in a graham crack crust, how much easier can it get.  This recipe is off a can of sweetened condensed milk, a common brand name used in the South Pacific, New Zealand and Australia, which I cannot remember, but it wasn’t Borden or Carnation.  At any rate, you must use a really good quality condensed milk or this pie will flop.  It was one of the best selling desserts at my restaurant in Tonga.  If you’re anti-meringue just top it with whipped cream … or not. 

The native limes in Tonga are very small, like a key lime, so to grow the big beautiful limes from overseas, the plantations grafted the big limes onto their native lime trees.  The same grafting procedure was carried out with Meyer lemons.  Tonga hadn’t gotten around to grafting sweet mandarines yet when I left in 2006, but surely it will happen as the native mandarines are so sour that they’re only good for jams and chutneys, though the Tongans like to eat them out-of-hand.  “Pucker Power” is the phrase I always used to describe the local citrus fruit.  More about Tonga and tropical fruit later…

Key Lime Pie

  • 1 can (14 oz) Sweetened Condensed Milk
  • 4 eggs, separated
  • Zest of 1 lime (reserve 1 tsp for meringue)
  • 1/3 cup lime juice (about 6 Key limes)
  • 1 Tbsp sugar for meringue
  • 1 graham cracker crust

Preheat oven to 350° F.  Pour condensed milk into a bowl.  Beat egg yolks until smooth, gently stir into condensed milk until combined, add zest and lime juice.  Stir gently until combined.  Pour batter into graham cracker crust and chill while making meringue.  To make meringue, whip egg whites until frothy, add zest,  add sugar gradually and continue beating until soft peaks form.  Top pie with meringue, swirling the meringue out to the edges of the crust.  This will seal in the custard.  Bake in center of oven for 20 minutes.  Cool before serving.

Cream Pie with Chocolate Hazelnut

May 1, 2009

_nutella-tart_07-01-31_09Nutella, chocolate hazelnut spread, has been on the market since 1963 though the actual Ferrero recipe, from Italy,  has been around since the 1940s.  The American Nutella is hazelnut/cocoa flavored sugar, not a quality product, but still okay for Nutella nuts… enthusiasts.  I’m a purist about some things and chocolate hazelnut spread (more of a butter) is one of them.

The recipe for making your own Nutella is very simple, not as sweet as store bought, and you can adjust the sugar content to personal preference.  There is no milk, wheat or other fillers in this recipe, just roasted hazelnuts, cocoa powder and sugar.  It’s important to roast the hazelnuts before grinding because any water left in them will produce a mush rather than a butter.  No need to add vegetable oil because the hazelnuts will make  their own oil when processed.  It’s just like making peanut butter.   You may substitute melted bittersweet or semi-sweet chocolate chips for the cocoa powder.    Start with 1/4 cup melted chocolate and add more if needed.  Hazelnut oil is fragile and will breakdown at room temperature within a couple months so its best to refrigerate as soon as made (will keep up to 6 months refrigerated).  For more information just Google:  Freddy Guys Hazelnut Farm of Willamette Valley, Oregon.  This recipe is adapted from a recipe of Barb Foulke’s, owner of Freddy Guys.

This super-simple cream pie has rich chocolate flavor with hazelnut tones enhanced with a shot of Frangelico (hazelnut liqueur).  Rather than an Oreo crumb crust, you can use a blind-baked paté brisee crust.   For a really decadent dessert, top with whipped cream and fresh raspberries. 

Cream Pie with Chocolate Hazelnut

Ingredients:

  • 16 Oreo cookies
  • 1/3 cup melted butter
  • 1 can (14 oz) sweetened condensed milk
  • 4 eggs, beaten
  • 1 shot (1 oz) Frangelico
  • 1/2 cup Homemade Chocolate Hazelnut Spread

Crush cookies and combine with butter.  Press cookie crumbs into the bottom and up the sides of a tart pan or shallow pie plate, refrigerate.  Beat condensed milk with frangelico in a food processor on low, add eggs and whirl until combined, add Homemade Chocolate Hazelnut Spread and whirl until combined.  Pour into prepared Oreo crust.  Bake for 20-25 minutes.  The center should be slightly undone.  Cool completely.  To serve, top pie with whipped cream, berries, or more hazelnuts.

Homemade Chocolate Hazelnut Spread

Roast 2 cups of hazelnuts on a baking sheet in a 350° F. oven for 12-15 minutes or until skins crack.  Transfer to a towel and rub skins off nuts.  Place nuts in a blender and grind until it is the consistency of smooth peanut butter.  The longer the nuts are ground, the thinner and smoother the consistency.  Add 2 Tbsp. cocoa powder and 2 Tbsp powdered sugar.  Check for taste and adjust cocoa and sugar if necessary.  Pour into a glass jar for storage.