Author: Cookbooks, Topflight
Category: Cook books
Go to read content：https://onlinereadfreenovel.com/cookbooks-topflight/page,15,523946-pie.html
In a separate mixing bowl, whisk eggs, fine sea salt and vanilla extract together and pour into the chocolate mixture. Mix well.
Pour mixture into the baked tart crust and bake for 25-30 minutes.
Sprinkle toasted coconut and coarse sea salt over the top of the tart.
Let tart cool for an hour before chilling in the fridge for at least 2 hours before serving.
Nutrition Information per Serving: Total calories 283g, protein 3.8g, total fat 18.5g, total carbohydrates 26g, cholesterol 61mg, sodium 359mg
Plum and Almond Tart
A beautiful summer pie that is delicious when enjoyed either warm or cold at a picnic for a delightful treat!
Serves 16
1 hour 20 minutes
Ingredients:-
2 Pie Crusts
2/3 cup Caster Sugar
½ cup unsalted Butter, softened
1 cup + 2 tablespoons Ground Almond
2 Eggs
2 tablespoons All-Purpose Flour
½ teaspoon Almond Extract
¼ teaspoon Vanilla Extract
6 ripe Plums, cut into thick slices
1½ tablespoons Brown Sugar, divided
Directions:-
Have the oven pre-heated to 320 degrees.
Start by preparing the filling: beat butter and sugar in a mixing bowl manually for about 2 minutes, or until the color lightens up.
Add eggs and combine well, before stirring in the ground almonds, flour, almond extract and vanilla extract. Combine well and cover with a piece of clingwrap. Pop into the fridge to chill for use later.
Lightly grease an 11-inch flan tin.
Roll out the crust dough and transfer onto the flan tin, trimming away the excess dough.
Spoon the filling onto the chilled tart crust and spread evenly with the back of a spatula.
Arrange the sliced plums over the filling in a circle, overlapping the slices to fill up any gaps.
Sprinkle brown sugar over the plums and pop into the oven to bake for 40-45 minutes.
Nutrition Information per Serving: Total calories 254g, protein 3.6g, total fat 17g, total carbohydrates 22.8g, cholesterol 36mg, sodium 171mg
Avocado and Lime Tart
Creamy and flavorful filling that is also low-carb and packed with healthy fat, this delicious tart is also vegan and gluten-free!
Serves 8
20 minutes
Ingredients:-
1 Vegan Pie Crust
1½ cups Avocado Puree
¼ cup Lime Juice
¼ cup Agave Nectar/Honey
1 tablespoon Coconut Oil
1 teaspoon Lime Zest
Directions:-
Prepare 2 x 4-inch springform pans and press crust dough onto the bottom and slightly up the sides of the pans. Let crust chill in the fridge while you prepare the filling.
Place avocado puree, lime juice, lime zest, agave nectar and coconut oil in a food processor and blend until smooth and lump-free.
Pour the filling evenly into the 2 springform pans already prepared with the crust, spreading evenly with the back of a spatula.
Place the tarts in the freezer to set for at least 2 hours before serving.
Nutrition Information per Serving: Total calories 305g, protein 3g, total fat 24g, total carbohydrates 24.9g, cholesterol 0mg, sodium 36mg
Caramelized Honey and Seeds Tart
An exquisite and scrumptious tart that is also nutritious and packed with natural goodness from the nuts and seeds.
Serves 8
20 minutes
Ingredients:-
1 Pie Crust, blind baked in a springform pan
¼ cup Sugar
¼ cup Heavy Cream
¼ cup Honey
4 tablespoons unsalted Butter
2 tablespoons Corn Syrup
½ teaspoon Salt
½ teaspoon Vanilla Extract
2 cups mixed Roasted Nuts (Pecans/Hazelnuts/Peanuts/Almonds/Pistachios etc)
1/3 cup Roasted Seeds (Pumpkin/Sunflower/Chia etc)
Directions:-
Pre-heat the oven to 350 degrees.
Mix honey and 1 tablespoon water in a small saucepan and let it heat to a simmer. Swirl the saucepan while it is heating up and cook for about 2 minutes until the mixture has darkened slightly in color.
Pour in heavy cream, sugar, butter, corn syrup, vanilla and salt, stir to thoroughly combine and to let all the sugar melt completely. You should have a smooth mixture.
Let mixture come to a boil cook for about 5-8 minutes until it has thickened to the extent that it coats a spatula.
Take the mixture off the heat and stir in nuts and seeds. Stir to thoroughly coat the nuts and seeds in the mixture.
Transfer the caramelized nuts and seeds onto the baked crust, spreading evenly before popping into the oven to bake for 25-30 minutes.
Nutrition Information per Serving: Total calories 516g, protein 8.8g, total fat 34.9g, total carbohydrates 47.9g, cholesterol 20mg, sodium 591mg
MERINGUE RECIPES
Lemon Meringue Pie
Light and fluffy meringue sitting atop a refreshing and creamy lemon curd to make a gorgeous pie that simply screams summer!
Serves 10
45 minutes
Ingredients:-
1 Pie Crust, blind baked
2 cups Low-Fat Milk
4 Egg Yolks
½ cup Lemon Juice
2/3 cup Sugar
¼ cup Cornstarch
2 tablespoons Lemon Zest
2 tablespoons Butter
For the Meringue:
4 Egg Whites
¼ cup Sugar
1/4 teaspoon Cream of Tartar
Directions:-
Pre-heat oven to 375 degrees.
Whisk together lemon juice and cornstarch, then add egg yolks and combine well.
In a saucepan, heat up 2 cups milk 2/3 cup sugar and lemon zest over medium to low heat and whisk constantly until the mixture comes to a boil. Add 1/3 of the milk mixture into lemon mixture, stir to combine with a whisk. Pour the remaining lemon juice mixture into the milk mixture and let boil for a minute to let the mixture thicken.
Transfer the mixture to a bowl and throw in 2 tablespoons butter, stir to let butter melt into the heated mixture completely.
Carefully pour mixture into pre-baked pie crust. Set aside.
Next, prepare the meringue by first setting up an electric mixer. Add egg whites and cream of tartar in a mixing bowl and beat until soft peaks form.
Throw in ¼ cup sugar and beat more until stiff peaks form.
Spoon meringue over the top of the pie filling and bake for 10 minutes.
Let pie cool before serving.
Nutrition Information per Serving: Total calories 226g, protein 4.5g, total fat 8.3g, total carbohydrates 34g, cholesterol 92mg, sodium 218mg
Strawberry Marshmallow Meringue Pie
This pie is practically a work of art! With red fresh strawberries topped with candy floss pink marshmallow meringue, everyone will be fighting to take photos of this strawberry marshmallow meringue pie.
Serves 8
3 hours 30 minutes
Ingredients:-
1 Pie Crust, blind baked
2½ pounds Strawberries, hulled and divided
½ cup Sugar
1 tablespoon Granulated Tapioca
1 teaspoon Vanilla Extract
For the Topping:
½ cup Sugar
½ cup Light Corn Syrup
¼ cup + 1/3 cup Cold Water
2½ teaspoons Powdered Gelatin
3 Egg Whites
1 teaspoon Vanilla Extract
Directions:-
Have the pre-baked pie crust cool completely before proceeding to assemble the pie.
Place the strawberries cut side down at the bottom of the pre-baked pie crust, you should have 1/3 of the strawberries leftover at the end.
Next, blend the tapioca in a food processor or blender until powdered.
Thro
w the remaining strawberries into the food processor/blender together with sugar and vanilla, and blend until the mixture is smooth and lump-free.
Pour the strawberry mixture into a large pan and heat over medium heat.
When the mixture has come to a simmer, let it cook for 3-4 minutes, stirring all the time, to thicken. Take off the heat once it has thickened considerably to a jam-like consistency.
Spoon the mixture into the pie crust and on top of the strawberries.
Pop the pie into the fridge to chill for at least 1 hour.
In the meantime, work on the pie topping by first combining the gelatin and ¼ cup cold water in a bowl. Set aside for 5 minutes.
Whisk together 1/3 cup water, sugar and corn syrup in a medium saucepan over medium heat.
Set up an electric mixer and fit with the whisk attachment. Place egg whites into a mixing bowl and set at the electric mixer.
Once the syrup mixture on the stovetop has reached a temperature of 210 degrees, beat the egg whites on low speed until fluffy.
When the syrup has increased to 245 degrees, quickly whisk the syrup into the egg whites by hand.
Return the mixing bowl back to the electric mixer and beat the mixture on high speed.
Spoon the gelatin into the saucepan previously used for the syrup and heat over low heat to melt the gelatin, after which add the heated gelatin into the egg white mixture. Drop in the vanilla extract and whip the mixture for another 5-10 minutes on high speed.
Spread the whipped meringue mixture onto the top of the pie filling and shape as you like it.
Before serving, chill the pie for at least 1 hour in the fridge and then lightly singe and brown the top of the marshmallow meringue with a kitchen torch.
Nutrition Information per Serving: Total calories 355g, protein 3.6g, total fat 7.9g, total carbohydrates 71g, cholesterol 0mg, sodium 186mg
Pumpkin Meringue Pie
A mouth-watering pie with a structure that makes it seem like the pumpkin filling is a pot of gold waiting to be discovered under a mountain of delicious browned meringue.
Serves 10
1 hour 50 minutes
Ingredients:-
1 Spiced Pumpkin Pie Crust, blind baked
1 can (15oz) Pumpkin Puree
¾ cup Brown Sugar
3 Eggs
1¼ cups Heavy Cream
¾ teaspoon ground Cinnamon
¼ teaspoon ground Nutmeg
¼ teaspoon Salt
1/8 teaspoon ground Cloves
For the Meringue:
1½ cups Brown Sugar
¾ cup Egg Whites
¼ teaspoon Cream of Tartar
Directions:-
Have the oven pre-heated to 350 degrees.
Start by blending the pumpkin puree in a food processor or blender. Add the brown sugar and spices and mix well.
Next, add the eggs one at a time, beating the mixture after each egg is added.
Slowly pour heavy cream into the blender and blend for another 10 seconds.
Spoon the filling into the pre-baked pie crust and bake for 1 hour.
In the meantime, prepare the meringue by first having an electric mixer set up with the whisk attachment. Add the egg whites and cream of tartar.
Pour the sugar into a medium saucepan and cover with water.
Turn on the heat and let the sugar mixture heat up to 240 degrees, at which time turn on the electric mixer and start beating the egg whites on high speed until frothy.
Once the temperature of the sugar hits 245 degrees, turn the heat off and slowly pour the sugar into the beaten egg whites, with the electric mixer still on high speed. Whip the mixture until stiff peaks are formed.
Spread the meringue over the top of the pie filling and brown the top with a kitchen torch.
Chill the pie for another 1 hour before serving.
Nutrition Information per Serving: Total calories 338g, protein 5.5g, total fat 13g, total carbohydrates 51.9g, cholesterol 70mg, sodium 249mg
Raspberry and Lemon Meringue Pie
A stunning pie that will surely draw gasps and admiration from your guests before impressing them with the extraordinary taste! A creamy and light lemon filling topped with fresh beautiful raspberries with fresh whipped cream.
Serves 8
1 hour
Ingredients:-
1½ cups Heavy Cream
1½ cups Sugar, divided
4 Eggs, yolk and whites separated
¼ cup Lemon Juice
¼ cup Powdered Sugar
1 tablespoon Lemon Zest
¼ teaspoon Cream of Tartar
¼ teaspoon Salt
Directions:-
Have the oven pre-heated to 275 degrees and lightly grease a pie plate.
Set up an electric mixer and fit with the whisk attachment, whip together egg whites, cream of tartar and salt to form soft peaks.
Slowly pour in 1 cup of sugar and continue to whip until stiff peaks form.
Spoon the egg white mixture into the bottom of the pie plate and spread evenly around. Bake for 1 hour and let cool at room temperature afterwards.
In the meantime, whip egg yolks together until the color turns light yellow before adding the remaining ½ cup of sugar, beating until combined.
Add the egg yolk mixture, lemon zest and juice into a small saucepan and heat over medium heat, stirring all the time, for 5-7 minutes.
Take the mixture off the heat once it has thickened and set aside to cool at room temperature.
Next, start whipping the cream until stiff peaks form, pop this whipped cream into the fridge to chill for later use.
Once the lemon custard and meringue crust have cooled, remove the whipped cream from the fridge and fold 1 cup of this mixture into the lemon custard. Give it a few good stirs to mix well.
Spread the mixture into the bottom of the pie crust evenly.
Add the powdered sugar and raspberries into the remaining whipped cream and combine evenly. Spread this over the top of the lemon filling.
Chill the pie before serving.
Nutrition Information per Serving: Total calories 267g, protein 3g, total fat 10.6g, total carbohydrates 42g, cholesterol 113mg, sodium 115mg
Blood Orange Meringue Pie
Bittersweet, full-bodied and vibrant blood orange curd nestle under a nest of browned crunchy meringue to make a pie that is absolutely delectable.
Serves 6
1 hour
Ingredients:-
1 Pie Crust, blind baked
4 Egg Yolks
¾ cup Sugar
1 cup fresh Blood Orange Juice
2 teaspoons Blood Orange Zest
4 tablespoon unsalted Butter
For the Meringue:
4 Egg Whites
1 cup Powdered Sugar
½ cup Sugar
½ teaspoon Cream of Tartar
Directions:-
Have the oven pre-heated to 350 degrees..
Heat up the blood orange juice in a small saucepan over medium heat. Let the juice reduce until there is only half its original amount left.
In a separate saucepan, whisk the sugar and egg yolks until well combined.
Pour in the orange juice and butter and stir the mixture over low heat, without letting the mixture come to a boil.
When the mixture is thick enough to stick onto the back of your spatula, take it off the heat and set aside to cool.
After 10 minutes when the mixture has cooled and is warm, throw in the orange zest and stir to combine.
Spoon the mixture into the pre-baked pie crust and bake for 12-15 minutes.
In the meantime, prepare the meringue by first beating the egg whites in an electric mixer until fluffy, about 7 minutes.
Add cream of tartar and continue beating on high speed until the mixture thickens and takes on a glossy shine.
Add the sugar in 4 parts and beat the mixture until stiff peaks form.
Sprinkle the powdered sugar through a sieve onto the meringue, then f
old everything together to mix.
Spoon dollops of the meringue onto the pie filling and shape into your desired pattern.
Bake in the oven for 15 minutes or until the top of the meringue turns a golden brown color.
Before serving, let pie cool at room temperature for 30 minutes.
Nutrition Information per Serving: Total calories 427g, protein 4.7g, total fat 15.6g, total carbohydrates 69.6g, cholesterol 120mg, sodium 233mg
Chocolate Meringue Pie
Delicious and decadent gooey chocolate topped with crunchy meringue for a simple and classic chocolate meringue pie that is sure to please the family.
Yields 2 Pies
30 minutes
Ingredients:-
1 Pie Crust, blind baked
3 Egg Yolks
1 cup Sugar
1½ Whole Milk
3 tablespoons Cocoa
2 tablespoons Flour
1 teaspoon Vanilla
Pinch of Salt
For the Meringue:
3 Egg Whites
3 tablespoons Sugar
2-3 drops Vanilla Extract
Pinch of Salt
Directions:-
Have the oven pre-heated to 350 degrees.
Combine cocoa, flour, salt and sugar in a medium saucepan.
In a medium bowl, whisk egg yolks together with milk.
Mix the milk and egg mixture in with the mixture in the saucepan and heat over low heat. Stir to completely dissolve the sugar.