Text 10950, 189 rader
Skriven 2014-03-16 05:25:00 av Dave Drum (74387.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Pie Nuts #2
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Milk Chocolate-Caramel Tart w/Hazelnuts & Espresso
 Categories: Pies, Pastry, Nuts, Chocolate, Dairy
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/4 c  Unbleached all purpose
           - flour
    1/3 c  Powdered sugar
    1/4 ts Salt
    1/2 c  Chilled, unsalted butter; in
           - 1/2" cubes
      1 tb (or more) ice water

MMMMM--------------------------FILLING-------------------------------
    3/4 c  Sugar
    1/4 c  Water
    1/3 c  Heavy whipping cream
      2 tb Unsalted butter; in 1/2"
           - cubes
      1 ts Apple cider vinegar
    1/4 ts Salt
    2/3 c  Hazelnuts; toasted, husked,
           - coarse chopped

MMMMM--------------------------TOPPING-------------------------------
    1/3 c  Heavy whipping cream
  1 1/2 ts Instant espresso powder
      4 oz High-quality milk chocolate;
           - chopped
      1 tb Unsalted butter
      1 tb Cacao nibs *
 
  Special equipment: 13 3/4"x4 1/2" rectangular tart pan with
  removable bottom
  
  This delicious tart has a buttery shortbread crust, a rich
  hazelnut-caramel filling, a creamy espresso-chocolate
  topping, and a sprinkling of crunchy cacao nibs (pieces of
  roasted cacao beans).
  
  FOR CRUST: Blend flour, powdered sugar, and salt in
  processor. Add butter; using on/off turns, blend until
  mixture resembles coarse meal. Add 1 tablespoon ice water;
  process just until dough begins to clump together, adding
  more ice water by teaspoonfuls if dry. Transfer dough to 13
  3/4 x 4 1/2-inch rectangular tart pan with removable bottom.
  Press dough onto bottom and up sides of pan. Freeze crust 20
  minutes.
  
  Meanwhile, position rack in center of oven and preheat to
  375øF/190øC. Bake crust until golden brown and cooked
  through, about 30 minutes. Cool crust completely in pan
  on rack.
  
  FOR FILLING: Stir sugar and 1/4 cup water in heavy medium
  saucepan over medium heat until sugar dissolves. Increase
  heat and boil without stirring until syrup is medium amber,
  occasionally brushing down sides of pan with wet pastry
  brush and swirling pan, about 8 minutes. Remove pan from
  heat. Add cream (mixture will bubble up). Place saucepan
  over medium heat; stir until caramel bits dissolve. Add
  butter, vinegar, and salt; stir until butter melts. Stir in
  hazelnuts. Spoon filling into crust. Chill until cold and
  set, about 30 minutes.
  
  FOR TOPPING: Combine cream and espresso powder in small
  saucepan. Bring to simmer over medium-high heat, stirring
  occasionally, until espresso powder is dissolved. Remove
  from heat. Add chocolate and butter; stir until smooth.
  Spread chocolate mixture over caramel. Sprinkle with cacao
  nibs. Chill tart until topping is set, about 1 hour.

  DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
  
  Remove tart pan sides. Place tart on platter; cut crosswise
  into 8 bars and serve.
  
  * Bits of shell-roasted cacao beans; available at many
  specialty foods stores and from chocosphere.com.
  
  Bon Appétit | February 2010
  
  by Rochelle Palermo
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 02 March 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramel-Nut Tart
 Categories: Pastry, Nuts, Pies, Citrus
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
     10 tb Unsalted butter; room temp
    1/4 c  Powdered sugar
    1/4 ts Salt
      1 lg Egg; separated
      1 tb Heavy whipping cream
  1 1/2 c  All purpose flour

MMMMM--------------------------FILLING-------------------------------
      1 c  Sugar
    1/4 c  Water
    1/4 c  Orange juice
    1/2 c  Heavy whipping cream
      2 tb Unsalted butter
      1 tb Honey
      2 ts Fine grated orange peel
      1 ts Vanilla extract
    1/4 ts Salt
    1/2 c  Roasted unsalted cashews
    1/2 c  Pine nuts; lightly toasted
    1/2 c  Walnut pieces; lightly
           - toasted
 
  This cashew, pine nut, and walnut tart is reminiscent of a
  pecan pie, but caramel sauce stands in for the corn syrup
  filling. Serve with dollops of freshly whipped cream.
  
  FOR CRUST: Using electric mixer, beat butter, powdered
  sugar, and salt in medium bowl to blend. Add egg yolk and
  cream; beat until smooth. Add flour and beat just until
  dough comes together. Turn dough out onto lightly floured
  surface and knead briefly to combine. Gather dough into
  ball; flatten into disk. Wrap in plastic and freeze until
  firm, about 15 minutes.
  
  Roll out dough on lightly floured surface to 12" round.
  Transfer to 9" tart pan with removable bottom. Gently fit
  dough into pan, trimming all but 1/2 inch of overhang.
  Fold overhang in, forming double-thick sides. Pierce
  bottom of crust all over with fork. Freeze 30 minutes.
  
  Preheat oven to 350øF/175øC. 

  Line crust with foil. Fill with dried beans or pie
  weights. Bake until sides are set, about 20 min. Remove
  foil with beans. Bake crust until golden, pressing with
  back of fork if crust bubbles, about 20 minutes longer.
  
  Meanwhile, whisk egg white in small bowl until thick
  and foamy.
  
  Brush hot crust lightly with some beaten egg white and
  place on rack to cool. Maintain oven temperature.
  
  FOR FILLING: Stir sugar and 1/4 cup water in heavy medium
  sauce pan over low heat until sugar dissolves. Increase
  heat to medium-high and bring to boil, brushing down sides
  of pan with wet pastry brush. Cook until syrup is deep
  amber, swirling pan occasionally, about 9 minutes. Remove
  from heat and pour in juice, then cream. Whisk over low
  heat until smooth. Whisk in butter, honey, orange peel,
  vanilla, and salt. Stir in cashews, pine nuts, and
  walnuts.
  
  Pour filling into crust. Bake tart until filling is
  bubbling thickly all over, about 22 minutes. Cool tart
  completely on rack.
  
  DO AHEAD: Can be made 1 day ahead. Cover with foil and
  store at room temperature.
  
  Cut tart into wedges and serve.
  
  by Sarah Patterson Scott
  
  Bon Appétit | March 2009
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 13 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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