Key Lime Pie With Meringue

Slice of key lime pie with meringue on a white plate.Key Lime Meringue Pie is creamy, dreamy, and delightfully tangy dessert! The fluffy, cloud-like layer of meringue on top is…

Slice of key lime pie with meringue on a white plate.

Key Lime Meringue Pie is creamy, dreamy, and delightfully tangy dessert! The fluffy, cloud-like layer of meringue on top is the perfect way to cap off this classic pie recipe.

Be sure to check out this Lemon Chiffon Pie if you love sweet-tart pies. This Banana Cream Pie is also a cool and creamy classic pie!

Slice of key lime pie with meringue on top.

Meringue on Key Lime Pie

Key lime pie is often topped with a dollop of whipped cream, or maybe some piped on whipped cream if you’re feeling fancy. I decided to take a Lemon Meringue Pie approach, though—topping Key lime pie with a thick, fluffy layer of meringue.

I think Key Lime Meringue Pie is my favorite way to make Key lime pie yet! The meringue on top enhances the flavor and balances the tartness of the lime filling.

  • This recipe is a showstopper. Just look at the height on that meringue! This is the kind of dessert that everyone will ooh and ahh over.
  • Short list of ingredients for this Key lime meringue pie recipe. Other than the limes (or juice), you might just have almost everything in your kitchen already!
  • Key lime pie is a classic dessert dessert with a tangy lime flavor that is different from regular grocery store limes. They also shine in these Mini Key Lime Pies and Key Lime Pie Bars.

Important Ingredient Notes

Ingredients needed to make key lime meringue pie.
  • Egg whites – Don’t discard the yolks! You’ll use them for the filling.
  • Cream of tartar – This helps stabilize the meringue.
  • Sweetened condensed milk – Not evaporated milk! Condensed milk is sweet, while evaporated is not.
  • Egg yolks – Like the whites, these should be room temperature.
  • Key lime juice – I used Nellie and Joey’s Famous Key Lime Juice in the recipe, which you can find it at most large grocery stores. You can also use fresh squeezed key limes if you’re lucky enough to find them!
  • Key lime zest – If you use bottled lime juice, you can use regular lime zest.
  • Graham cracker pie crust – Use fresh graham cracker crumbs to make your own graham cracker crust or use a store-bought crust.

How to Make Key Lime Meringue Pie

Make the Meringue:

Step by step photos showing how to make meringue for pie.
  • You’ll need a candy thermometer to heat the meringue until the temperature reaches 240ºF.
  • Using room temperature eggs make it easier to separate the whites from the yolks.
  • Using an electric stand mixer will make beating the meringue to stiff peaks easier than a hand mixer. You’ll need to continue beating until stiff peaks form and the meringue has cooled.

Make the Filling:

Step by step photos showing how to make key lime filling.
  • Whisk the condensed milk with the egg yolks, key lime juice, and key lime zest in a large mixing bowl until smooth. 
  • Pour the filling into the prepared graham cracker crust. 
  • Bake for 20 minutes.
  • Remove the pie and increase the oven temperature to 425ºF.

Add the Meringue and Finish:

Step by step photos showing how to bake meringue pie.
  • Spoon the meringue over the top, using a spoon to create swirls and peaks.
  • Bake for 7-10 minutes, or until the tips of the meringue have lightly browned. 
  • Remove from the oven and cool on the counter until the pie reaches room temperature. 
  • Cover loosely with plastic wrap and chill in refrigerator for 6-8 hours before serving.
Slice of key lime meringue pie being lifted out of pie plate.

Tips and Tricks

  • Let the eggs come to room temperature. Whipped whites will reach stiff peaks faster if they are not cold, and the other ingredients will mix more smoothly.
  • If you’re using key limes for zest, you’ll need about 4 to 5 key limes for a teaspoon of zest. I highly recommend finding the key lime juice, and using regular limes for the zest (if you can’t find key limes).
  • Allow the pie to cool at room temperature completely before placing it in the refrigerator. This will keep the meringue from shrinking when refrigerated.
  • Store Key lime meringue pie in the refrigerator for up to 3 days. After this, the meringue will start weeping.
  • If you’d like to freeze this pie, wrap it tightly (or store smaller portions in a freezer bag or container) and freeze for up to 1 month. Thaw in the refrigerator before serving. Note that the meringue will weep while thawing.

More Zippy Lime Desserts

Slice of key lime pie with meringue on a white plate.
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Key Lime Meringue Pie Recipe

Key Lime Meringue Pie is a creamy, dreamy, and delightfully tangy dessert! The fluffy, cloud-like layer of meringue on top is the perfect way to cap off this classic pie recipe.
Course Pies and Tarts
Cuisine Italian
Keyword key lime
Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 8 hours
Total Time 9 hours
Servings 8 slices
Author Aimee

Ingredients

For the Meringue

  • 1 cup granulated sugar
  • ½ cup water
  • 4 large egg whites, room temperature
  • ½ teaspoon cream of tartar

For the Pie Filling

  • 1 can (14 ounce) sweetened condensed milk
  • 4 large egg yolks, room temperature
  • ½ cup key lime juice
  • 1 teaspoon key lime zest
  • 1 9-inch graham cracker pie crust, see notes

Instructions

  • For the meringue, stir the sugar and water in a small saucepan over medium heat. As the mixture begins to simmer on the edges, stop stirring to prevent crystals from forming. Place a candy thermometer in the saucepan mixture and heat until the temperature reaches 240 degrees F, and the mixture becomes thick and syrup-like in consistency. This process takes about 10-15 minutes.
  • While the mixture is simmering (and not being stirred), beat egg whites with cream of tartar in a large mixing bowl with whisk attachment. Beat until egg whites are foamy, but before they reach soft peaks.
  • When the syrup is done heating, immediately pour in the the egg whites and beat at medium speed. Increase speed to high and continue beating until stiff peaks form and meringue has cooled (about 10 minutes). Set aside.
  • Preheat oven to 350 degrees F.
  • For the pie filling, combine sweetened condensed milk with egg yolks, key lime juice, and key lime zest in a large mixing bowl. Whisk until smooth. Pour the filling into prepared graham cracker crust. Bake for 20 minutes.
  • Remove pie from oven after 20 minutes and increase oven temperature to 425 degrees F.
  • While the filling is still hot from the oven, spoon the meringue over the top, using a small spoon to create swirls and peaks in the meringue.
  • Bake for 7-10 minutes, or until the tips of the meringue have browned lightly. Remove from oven and cool on counter until room temperature. Cover loosely with plastic wrap after cooling and chill in refrigerator for 6-8 hours.

Notes

  • I used Nellie and Joey’s Famous Key Lime Juice in the recipe, you can find it at most large grocery stores. Or you can use fresh key limes (you’ll need quite a few here)!
  • Let the eggs come to room temperature. Whipped whites will reach stiff peaks faster if they are not cold, and the other ingredients will mix more smoothly.
  • If you’re using key limes for zest, you’ll need about 4 to 5 key limes for a teaspoon of zest. I highly recommend finding the key lime juice, and using regular limes for the zest (if you can’t find key limes).
  • Allow the pie to cool at room temperature completely before placing it in the refrigerator. This will keep the meringue from shrinking when refrigerated.
  • Store Key lime meringue pie in the refrigerator for up to 3 days. After this, the meringue will start weeping.
  • If you’d like to freeze this pie, wrap it tightly (or store smaller portions in a freezer bag or container) and freeze for up to 1 month. Thaw in the refrigerator before serving. Note that the meringue will weep while thawing.

Nutrition

Serving: 1slice

Easy Pie Recipes

Easy Chocolate Meringue Pie Recipe

Slice of chocolate pie with meringue topping on a white plate.This delicious Chocolate Meringue Pie recipe has a creamy chocolate filling and fluffy meringue, baked in a flaky crust. An…

Slice of chocolate pie with meringue topping on a white plate.

This delicious Chocolate Meringue Pie recipe has a creamy chocolate filling and fluffy meringue, baked in a flaky crust. An old fashioned recipe you’ll love!

For another crowd-pleasing pie recipe, try this Banana Cream Pie. If creamy chocolate desserts are your favorite, you’ll also love my Chocolate Cheesecake Recipe.

Chocolate pie with meringue topping and a slice removed.

Chocolate Pie With Meringue Topping

I enjoy a traditional Lemon Meringue Pie, but sometimes I crave a more indulgent version with chocolate. The result? This Chocolate Meringue Pie.

If you imagine lemon meringue pie with a chocolate filling instead of tart lemon, that’s what you get here. It reminds me a little bit of my French Silk Pie Recipe, but with fluffy meringue on top instead of whipped cream!

  • This is the kind of dessert that will impress your guests (or family) when you make it. And who wouldn’t appreciate some recognition for their efforts in baking?!
  • The filling is rich and decadent, with cocoa powder and semisweet chocolate for double the chocolate flavor.
  • If you’d like, you can start with store-bought pie crust to give yourself a little shortcut, but you must make everything else from scratch. No pudding mix used here!

(Do you love meringue? Try these Chocolate Meringue Cookies and my Strawberry Meringues Recipe!)

Important Ingredient Notes

Ingredients needed for chocolate meringue pie.
  • Eggs – You’ll separate all your eggs. We will use the whites in the meringue and the yolks in the chocolate filling.
  • Cream of tartar – This helps the egg whites stiffen.
  • Unsweetened cocoa powder – Be sure to use cocoa powder, not cocoa mix, which has sugar added to it.
  • Whole milk – Using whole milk will give you maximum creaminess.
  • Semi-sweet chocolate bar – Use a high-quality chocolate for best results.
  • Pie crust – I like to use my buttery, flaky Homemade Pie Crust. But a store bought refrigerated pie crust will work great too.

How to Make A Chocolate Meringue Pie

Step by step photos showing how to make meringue topping.

When making an old fashioned chocolate meringue pie, you’ll break it up into several steps. Be sure to scroll all the way down to the printable recipe card for full instructions!

Make the Meringue:

  • Whisk the sugar and water for the meringue in a small saucepan over medium heat until the sugar starts dissolving. As soon as the sugar starts simmering on the edges, stop whisking.
  • Add a candy thermometer to the pan and continue to heat until the temperature reaches 240ºF.
  • While the syrup is heating, beat the egg whites and cream of tartar in a large bowl until the mixture is foamy.
  • Once the syrup has reached 240ºF, slowly pour it into egg white mixture. Beat on high speed until stiff peaks form. Set it aside.
Step by step photos showing how to make chocolate pie filling from scratch.

Make the Chocolate Filling:

  • Combine the white sugar, cornstarch, cocoa powder and milk in a medium saucepan set over medium heat. Whisking constantly until the mixture begins to thicken, be careful not to let it boil. Remove from heat.
  • In a small bowl, temper the eggs by whisking them together and adding about 1/2 cup of the warm cocoa mixture. Add the egg yolk mixture to the remaining cocoa mixture in the saucepan and set the pan over medium heat. 
  • Stir the salt, vanilla extract, and chopped chocolate until the chocolate melts and the mixture becomes smooth.
  • Pour the rich chocolate filling into the baked pie crust. 
Step by step photos showing how to bake meringue.

Assemble, Bake, and Chill:

  • Add the meringue over the warm filling. Use a spoon to make some small peaks in the meringue.
  • Bake the pie in a 425ºF oven for about 7 minutes, or until the tops of the peaks are golden brown.
  • Remove from the oven and let the pie cool completely to room temperature for about an hour.
  • Refrigerate for at least 7 hours or up to overnight. Serve chilled.

Tips and Tricks

  • Cream of tartar helps egg whites stiffen. If you don’t have any, you can use 1 teaspoon of lemon juice as a substitute.
  • You can substitute 1/2 cup of semi-sweet chocolate chips for the chocolate bar if you have chocolate chips on hand.
  • Chill the pie for at least 7 hours for smooth, sliceable results. You can insert toothpicks in the top of the pie to hold up the plastic wrap so it’s not in direct contact with the meringue. 
  • Store chocolate meringue pie in the refrigerator for up to 2 days. After this, the meringue will begin to get weepy.
  • A chocolate Oreo pie crust is also delicious, and easier to make than a pastry crust.
  • You could use a creme brulee torch instead of the oven, but the oven browns the top more evenly.
Slice of chocolate pie with a bite taken out.

More Chocolate Pie Recipes

Slice of chocolate pie with meringue topping on a white plate.
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Chocolate Meringue Pie Recipe

This delicious Chocolate Meringue Pie recipe has a creamy chocolate filling and fluffy meringue, baked in a flaky crust. An old fashioned recipe you'll love!
Course Pies and Tarts
Cuisine American
Keyword meringue chocolate pie
Prep Time 30 minutes
Cook Time 27 minutes
Chill Time 8 hours
Servings 8 slices
Calories 291kcal
Author Aimee

Ingredients

For the Meringue

  • 1 cup granulated sugar
  • ½ cup room temperature water
  • 4 large egg whites, room temperature
  • ¼ teaspoon cream of tartar

For the Pie

  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • cup unsweetened cocoa powder
  • 2 cups whole milk
  • 4 large egg yolks
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 bar (4 ounce) semi-sweet chocolate bar, chopped
  • 1 9-inch pie crust, baked

Instructions

  • In a small saucepan over medium heat, combine sugar and water for the meringue. Whisk until sugar starts to dissolve.
  • As soon as the sugar starts to simmer on the edges, stop whisking (to preven sugar crystals from forming). Add a candy thermometer and heat until temperature reaches 240 degrees F (and the mixture becomes syrupy). This process will take about 15-20 minutes.
  • While the mixture is heating, beat egg whites with cream of tartar in a large bowl until foamy (I like to use an electric mixer with whisk attachment for this).
  • Once the syrup has reached 240 degrees F, remove from heat immediately and slowly pour into egg white foamy mixture. Once all of the syrup has been added, increase speed to high and beat until stiff peaks have formed. Set aside.
  • Preheat oven to 425 degrees F.
  • In a saucepan over medium heat, combine sugar, cornstarch, cocoa powder and milk. Stir constantly until mixture begins to thicken (but remove it before it begins to boil). Remove from heat.
  • In a small bowl, temper the eggs by whisking them together and adding about 1/2 cup of the warm cocoa mixture. This prevents them from curdling.
  • Add egg yolk mixture to cocoa mixture in saucepan and place over medium heat. When the cocoa custard begins to boil, remove from heat and add in salt, vanilla, and chopped chocolate bars. Stir until chocolate is melted and smooth.
  • Pour chocolate mixture into baked pie crust and immediately add the merignue over the warm filling. Use a spoon to make some small peaks in the meringue, then bake the whole pie for about 7 minutes, until the top of the peaks have lightly browned.
  • Remove from oven and cool to room temperature, about 1 hour. Refrigerate for at least 7 hours, or overnight. Serve cold.

Notes

  • Cream of tartar will help the egg whites stiffen. Don’t skip this ingredient! You could use 1 teaspoon of lemon juice if you don’t have cream of tartar.
  • Feel free to swap out the chocolate bar for about 1/2 cup of semi-sweet chocolate chips instead.
  • Chill pie for at least 7 hours. Use toothpicks in the top of the pie and cover with pastic wrap gently. Keep in fridge for up to 2 days. Any more than that and the meringue layer gets weepy.
  • A chocolate oreo pie crust is also delicious.
  • You could use a creme brulee torch instead of the oven, but I feel the oven provides a more even browning on the meringue!

Nutrition

Serving: 1slice | Calories: 291kcal | Carbohydrates: 59g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 105mg | Sodium: 199mg | Potassium: 198mg | Fiber: 1g | Sugar: 53g | Vitamin A: 229IU | Calcium: 93mg | Iron: 1mg

Easy Pie Recipes

No Bake Banana Split Cheesecake Recipe

This easy Banana Split Cheesecake recipe is the perfect summer dessert. Layers of graham cracker, cheesecake, pineapple, bananas, strawberries and all the sundae toppings!This easy Banana Split Cheesecake recipe is the perfect summer dessert. Layers of graham cracker, cheesecake, pineapple, bananas, strawberries and…

This easy Banana Split Cheesecake recipe is the perfect summer dessert. Layers of graham cracker, cheesecake, pineapple, bananas, strawberries and all the sundae toppings!

This easy Banana Split Cheesecake recipe is the perfect summer dessert. Layers of graham cracker, cheesecake, pineapple, bananas, strawberries and all the sundae toppings!

Add some homemade Whipped Cream to the top of this sweet treat! Try our banana split cheesecake bars or my delicious sopapilla cheesecake recipe for easy dessert making.!

Slice of banana split cheesecake with chocolate syrup on a white dessert plate.

Why This Banana Split Cheesecake is Best

Growing up, we always had ice cream on Friday nights. 

I would always choose Heath Blizzard or Butterfinger Blizzard. And my dad always had a Banana Split Sundae. 

I would look at his giant bowl of deliciousness and think “NEXT TIME, that’s what I’m getting!!!”

But then the next week, I couldn’t do it. I couldn’t try something new and take the chance on if I would like it.

Well, fast forward to adulthood, it turns out I love Banana Splits.

And making this Easy Banana Split Cheesecake recipe is the highlight of summer.

It is layer upon layer of deliciousness.

Love pie? Today’s banana split pie is just for you!

Ingredient Notes

Ingredients needed to make banana split cheesecake.
  • Graham Cracker Crumbs – These are used to make the crust. Make them yourself by crushing whole graham crackers until finely ground. Or buy a box of crumbs at the store that are ready to use.
  • Cream Cheese – Room temperature cream cheese is softer and easier to blend with the other ingredients for a smooth, creamy filling. Full-fat cream cheese sold in a block (not the tub) will yield the best texture and flavor.
  • Fruit – We topped the pie with sliced bananas, strawberries and canned crushed pineapple. And don’t forget the cherry on top!
  • Cool Whip – This is spread over the fruit toppings. You can swap it out for real whipped cream if preferred. Or make our homemade cool whip!
  • Chocolate Syrup – A must for topping any banana split! Use our homemade chocolate syrup for best results or you can swap in store-bought. Or use hot fudge if you prefer.

How to Make Banana Split Cheesecake

Step by step photos showing how to make banana split cheesecake crust.

Make the crust.

  • Start by making your graham cracker crumb crust. You could purchase them already made, but I love the flavor of a homemade crust!
  • You’ll need two pie plates for today’s cheesecake.
Step by step photos showing how to make cheesecake filling.

Make the cheesecake filling.

  • In a mixing bowl, combine cream cheese with sweetened condensed milk and lemon juice until smooth. Fold in Cool Whip.
  • Spread cream cheese mixture over graham cracker crusts.
Step by step photos showing how to layer fruit on cheesecake.

Add the fruit.

  • Top the cheesecake with crushed pineapple or pineapple chunks.
  • Layer with sliced bananas and strawberries.
Step by step photos showing toppings for banana split cheesecake.

Finish the toppings.

  • Spread Cool Whip (or homemade whipped cream) over the top. Decorate with chocolate chips.
  • Refrigerate pies for at least 4 hours or overnight for best flavor and texture. When ready to serve, sprinkle with toasted pecans, drizzle with chocolate syrup (or hot fudge) and add a maraschino cherry on each slice. ENJOY!

More Banana Split Desserts

I just so happen to be obsessed with banana split desserts.

Slice of banana split cheesecake with a bite taken out.

More Easy Dessert Recipes:

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section below!

This easy Banana Split Cheesecake recipe is the perfect summer dessert. Layers of graham cracker, cheesecake, pineapple, bananas, strawberries and all the sundae toppings!
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Banana Split Cheesecake Recipe

Easy Banana Split Cheesecake is the perfect summer dessert. Layers of graham cracker, cheesecake, pineapple, bananas, strawberries and all the sundae toppings!
Course Cheesecake
Cuisine American
Keyword banana split, summer dessert
Prep Time 15 minutes
Cook Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 25 minutes
Servings 16 servings
Calories 469kcal
Author Aimee

Ingredients

  • cups graham cracker crumbs
  • ¾ cup unsalted butter melted
  • 3 packages cream cheese (8 ounce each), softened to room temperature
  • 14 ounce can sweetened condensed milk
  • 1 Tablespoon fresh lemon juice
  • 8 ounce Cool Whip, thawed
  • 12 ounce can crushed pineapple well drained
  • 3 medium bananas sliced
  • 1 pint strawberries sliced
  • 8 ounce cool whip thawed
  • maraschino cherries
  • ¼ cup chocolate syrup
  • ¼ cup chocolate chips
  • ½ cup pecan halves

Instructions

  • Start by making your graham cracker crumb crust. You could purchase them already made, but I love the flavor of a homemade crust!
  • Preheat oven to 375 degrees F.
  • In a food processor, pulse graham crackers until fine crumbs. Add melted butter and mix with a fork.
  • Press into the bottom of two 9-inch pie plates. Set aside (you can freeze the crusts while making the filling).
  • In a mixing bowl, combine cream cheese with sweetened condensed milk and lemon juice until smooth. Fold in Cool Whip. Spread cream cheese mixture over graham cracker crusts.
  • Layer with crushed pineapple, bananas, and sliced strawberries.
  • Spread Cool Whip (or homemade whipped cream) over the top. Chill in refrigerator for 4 hours, or overnight.
  • Decorate with chocolate chips, pecans, and cherries.

Notes

  • Freeze: After assembling the cheesecake, up to the point of adding Cool Whip, wrap the top of the cheesecake in plastic wrap. Then completely wrap cheesecake in aluminum foil. Freeze cheesecake for up to one month for best flavor. Thaw in refrigerator overnight before serving. Top with hot fudge, nuts, and cherry right before serving.
  • Make individual size servings by using mini pie plates, quiche tins, or parfait jars. Just put the graham cracker crumbs in the bottom of the jars loosely.
  • Use softened, room temperature cream cheese for the creamiest, smoothest filling.
  • Be sure to chill for at least 4 hours so you can easily slice the pie. Overnight is really best if you have the time!
  • Nuts – Feel free to swap the pecan halves with walnuts, peanuts or another favorite nutty topping. Or leave it off if you need a nut-free dessert.
  • Topping substititions – Feel free to switch up the toppings based on your preferences for banana splits. Caramel, strawberry and butterscotch sauce would all be delicious on this cake too!
  • Graham cracker crust – Check out all our tips and tricks for how to make a graham cracker pie crust for this recipe. You could also use Nilla Wafers or substitute a store-bought graham cracker crust if you prefer.
  • See blog post for more recipe tips and tricks.

Nutrition

Serving: 1slice | Calories: 469kcal | Carbohydrates: 53g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Cholesterol: 52mg | Sodium: 228mg | Fiber: 2g | Sugar: 40g

Easy Pie Recipes

Strawberry Rhubarb Tart

There’s a certain ease and simplicity to free-form tarts like this. Sometimes they’re called a crostata, sometimes a galette. You can call it whatever you want, but I call it a fast way to use great fruit when it’s in season, without a lot of fuss. At the beginning of summer, when rhubarb is still lingering around, and strawberries are elbowing their way forward, it’s a…

There’s a certain ease and simplicity to free-form tarts like this. Sometimes they’re called a crostata, sometimes a galette. You can call it whatever you want, but I call it a fast way to use great fruit when it’s in season, without a lot of fuss.

At the beginning of summer, when rhubarb is still lingering around, and strawberries are elbowing their way forward, it’s a good thing the two go so well together. And I’m happy to help them hook up.

I remember a neighbor had a big rhubarb plant in their backyard and we used to dip the raw stalks in a cup of sugar and eat them. (Somehow, we knew not to eat the leaves, which are toxic.) I still remember, not just the fact that you could get free food from the earth, but that something could have so much flavor. Some kids aren’t fond of things that are tangy but I’ve always loved the contrast of sweet and tart.

Recently I was so excited to find such beautiful berries that I bought three big baskets of them. I made a little batch of Strawberry Rhubarb Jam, and another batch of Strawberry Vodka, both of which I hope will prolong the season…unlike this tart, which lasted not so long around here.

I first learned to make tarts like this from Jacques Pépin, when he came to work with us and began his shift by rolling out dough for fruit tarts. He actually double-doughed his tarts, rolling out two rounds of dough, and sandwiching the fruit between the two.

Being French, he brushed the top with lots of butter and liberally dusted the top with sugar. Today I usually make them open-faced, but do brush the crust with lots of butter and a generous sprinkling of sugar, which makes a crunchy crust, and is a nice contrast to the tender fruit-forward filling.

When I posted a picture of this tart on social media, with a promise to share the recipe, a friend, Ann Mah, asked me how I dealt with all the juice from rhubarb, which can exude a moderate amount. Hothouse rhubarb is generally redder in color and holds its color better than field-grown rhubarb once baked. However, I’ve never found much of a correlation between if it’s grown indoors or out, and how much juice it exudes.

That said, as insurance, I sprinkle the dough with a little bit of almond flour to absorb any errant juices. But I don’t mind things being a little bit messy; a friend’s Norwegian grandmother once told me that if pie doesn’t fall apart when you slice it, it’s not going to be any good. This tart slices nicely but tastes great. So you’re getting the best of both worlds here, in more ways than one.

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Strawberry Rhubarb Tart

I often sprinkle a little almond flour on the tart dough, to soak up any extra juices that may come out of the fruit when it's baking. You can use cracker or bread crumbs, crumbled amaretti cookies, a bit of flour, or leave it out. For those who want to reduce the sugar, feel free to cut the sugar in the filling down to 1/2 cup (100g). For another variation, you could swap out fresh pitted cherries for the strawberries, or mix a basket or two of raspberries or blackberries with the rhubarb, in place of the strawberries. This tart is sometimes called a galette or crostata and is baked free-form. It could also be baked in a tart pan as well. Be sure to cover the baking sheet well if using parchment paper, to catch any juices that may run out during baking. I used an unrimmed baking sheet for this one but use a rimmed one if you want to make sure you're containing any errant juices.
Servings 8 servings

Ingredients

For the tart dough

  • 1 1/2 cups (210g) flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup (4oz, 115g) unsalted butter cubed and chilled
  • 6 tablespoons (90ml) ice water

For the filling

  • 3 cups (13oz, 380g) diced rhubarb (trimmed and cut into 1/2-inch, 2cm pieces)
  • 2 cups (10oz, 300g) strawberries hulled and quartered
  • zest of 1 lemon preferably unsprayed
  • 2/3 cup (130g) sugar
  • 1 1/2 tablespoons corn starch
  • 2 tablespoons almond flour (optional)
  • 1 - 1 1/2 tablespoons melted butter
  • turbinado or granulated sugar for finishing the tart

Instructions

  • To make the tart dough, mix the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. (You can also make it in a food processor, or by hand, using a pastry blender.) Add the cold butter and mix until the butter pieces are the size of peas.
  • Add the ice water and continue to mix just until the dough comes together. Gather the dough with your hands, shape it into a disk, wrap it plastic, and refrigerate for at least 30 minutes.
  • Put the rhubarb and strawberries in a medium bowl with the lemon zest. Sprinkle the sugar and corn starch on top, but do not mix the ingredients together yet. (If you do, they'll start to juice and may be overly juicy by the time you're ready to use them.)
  • Preheat the oven to 400ºF (200ºF). Line a baking sheet with parchment paper or a silicone baking mat.
  • On a lightly floured surface, roll the dough to a 14-inch (36cm) circle and place it on the baking sheet. Sprinkle the almond flour over the tart dough, if using. Mix the fruit together with the sugar and corn starch and place the fruit into the center of the tart dough, then spread it with your hands, leaving 3-inch (8cm) of space between the fruit and the edge of the dough.
  • Fold the edges of the dough up and over the fruit filling. Brush the crush liberally with melted butter and sprinkle with sugar. Bake the tart until the filling is cooked and bubbling, and the crust is golden brown, 35 to 45 minutes. Remove from the oven and slide the tart off the baking sheet, onto a cooling rack.

Notes

Serving: Serve the tart on its own, or with Vanilla Ice Cream, White Chocolate and Fresh Ginger Ice Cream, or Cinnamon Ice Cream, or a dollop of crème fraîche.
Storage: The unrolled dough can be refrigerated for up to three days, or frozen for up to two months. The baked tart is best the same day but can be stored at room temperature for up to two days. (The dough will get softer the longer it sits.)

Bourbon-Ginger Pecan Pie

I wasn’t planning on beginning this post for a pie recipe with anything other than a story about how much I liked it, encouraging you to make it. (Which I’ll get to later.) But after I had started writing it, several neighborhoods in Paris came under attack, including mine, and I put everything on hold. Cafés and restaurants that I knew, and areas that I frequent, were…

Pecan Pie with Bourbon and Ginger

I wasn’t planning on beginning this post for a pie recipe with anything other than a story about how much I liked it, encouraging you to make it. (Which I’ll get to later.) But after I had started writing it, several neighborhoods in Paris came under attack, including mine, and I put everything on hold.

Pecan Pie with Bourbon and Ginger

Cafés and restaurants that I knew, and areas that I frequent, were targets, as was the area around the theatre where my outdoor market is, which suffered the worst of it. Everyone I know is okay, but others were not so fortunate. It’s a crazy world we are living in and often we just see it on television and switch the channels to something more entertaining, so we don’t have to think about it. But when it happens right outside your door, or in a city that you love so much (whether you live there or are just an occasional visitor), you can’t avoid the shock and the grief. In addition to some introspection, my hope is that this will bring a conversation and dialogue that will somehow address why – and how – this happened, and where to go from here.

Continue Reading Bourbon-Ginger Pecan Pie...

No Bake Blueberry Cheesecake

In the heat of summer, I am always looking for fun low (or no) cook ways to make and enjoy a little dessert. Give me all of your icebox cakes, no bake bars, and no bake cheesecakes! No bake cheesecake has all of the rich cream cheese flavor of its baked counterpart, but it is a bit lighter in texture and so easy to make. There are no water baths to fuss with and no worry about the top splitting on you.

This no bake cheese cake is a great base for all sorts of summer fruit, but it would also be delicious with caramel or chocolate drizzled over the top instead. This version uses a heap of gorgeous fresh blueberries.

The salty pretzel and nutty browned butter crust comes together quickly too, no baking required. It also ensures that the whole dessert is nice and balanced, and not too sweet. For a sweeter version feel free to substitute graham cracker or biscoff cookie crumbs for the preztels. You could even skip browning the butter in favor of just melting it, but the browned butter adds a ton of great flavor so I wouldn’t!

The topping is a combination of fresh and cooked blueberries, the cooked ones make it a little saucy and help the blueberries stick together instead of sliding all over the place. I topped the whole thing with a few small leaves from my basil plant that look little little blueberry leaves. Mint would work too but the herbs are totally optional.


No Bake Blueberry Cheesecake

Salty pretzels make a perfect base for this not to sweet cheesecake, but you could use graham crackers or biscoff cookie crumbs for a sweeter version - use gluten free cookies to make this desert for your gluten avoiding friends and family. The blueberry topping is partially cooked which creates some sauciness that helps the blueberries stick together, but if that’s a bridge too far for lazy summer cooking, you can just pile the top with lots of fresh blueberries. They may roll of when you slice it though!

 

Crust

175g/ 1 1/2 cups finely ground pretzels

50g/ 1/4 cup granulated sugar

170g/12 tablespoons unsalted butter

Filling

450g/ 1 pound cream cheese, at room temperature

100g/ 1/2 cup granulated sugar

2 tablespoons freshly squeezed lemon juice

1 tablespoon vanilla paste or extract

240ml/ 1 cup heavy cream, cold

Topping

490g/ 3 1/2 cups blueberries

1 tablespoon sugar

1 teaspoon cornstarch

Mint or basil leaves if desired


To make the crust: Combine the pretzels and sugar in a large bowl. Melt the butter in a small saucepan set over medium heat. Cook the butter while scraping the bottom and sides of the pan occasionally with a rubber spatula. The butter will foam, then the solids will turn deep golden brown and smell nutty.

Once the butter has browned pour it over the pretzels in the bowl then stir to combine. Let the mixture cool for a minute or two then pour it into a 9-inch pie pan.

Carefully press it evenly on the bottom and up the sides of the pan, a 1/3 cup measure is a great tool for this. Set the pan in the freezer while you prepare the filling.

To make the filling: In the bowl of a stand mixer fitted with the paddle attachment mix the cream cheese and sugar on low speed until combined. Turn the mixer up to medium and beat until smooth and fluffy, about 3 minutes. Scrape the bottom and sides of the bowl occasionally to ensure even mixing. 

Add the vanilla and lemon and stir to combine.

Switch to the whisk attachment and with the mixer on low, add the heavy cream. Turn the mixer up to medium high and whip until the mixture comes to stiff peaks, about 3 minutes.

Spoon the filling into the chilled crust and smooth the top. Refrigerate for about 8 hours or overnight. 

To make the topping: When you are ready to serve the cheesecake put 280g/2 cups of the blueberries in a large bowl and set aside. Combine 140g/1 cup of the blueberries, 2 tablespoons of water, and 1 tablespoon sugar in a saucepan over medium heat. Cover the pan and cook until the blueberries have burst and released their juices, about 2 minutes. 

In a small bowl stir the cornstarch with 1 tablespoon of water, slowly pour it into the blueberry mixture in the pan while stirring constantly. Bring the mixture to a simmer, stirring constantly for 45 seconds, until thick and glossy.

Pour the mixture over the blueberries in the bowl and stir to combine. Pour the blueberries over the chilled cheesecake and scatter the remaining 70g/ 1/2 cup blueberries over the top. Sprinkle mint or basil over the top and let the pie sit for a few minutes before slicing. Store leftovers in the fridge for a few days.  

Real Deal Cherry Pie

I had the good fortune of a day off right at the beginning of sour cherry season last week (What, you don’t mark the weeks of summer using hyper-seasonal fruit as a guide? Just me?) so I put on some sunscreen and a hat, hopped in the car, and went in search of a u-pick farm. I was not disappointed to find a row of trees, heavy with fruit and not a soul in site at a farm a few hours from Brooklyn. It was a hot, hot day and the scent of the last strawberries in the field nearby filled the air as I filled up my bucket with precious sour cherries. 

When I got home with my bounty, pie was the only choice. Instead of a traditional round, I went slab style and baked it in a quarter sheet pan. If you don’t have a quarter sheet pan or two, I highly recommend picking one up. At roughly 9x13x1, they are the perfect size to bake focaccia, a few cookies, toast nuts, or roast just about anything…but back to the sour cherries.

Pitting cherries can be kind of a pain, but since sour cherries are so soft, I usually skip the pitter and just use my thumb to ease out the pits. It’s a bit of a sticky, drippy process so you can move your operation to the sink to make clean up super easy.

I like my fruit pie fillings pretty simple, especially when the fruit is so special (and hard earned). This one is just sweet enough to highlight the cherries without totally overtaking their tart bite. I also added a bit of vanilla bean paste to round out the flavor, but a little bit of extract will do the trick too.

The all butter pie crust has a bit of rye flour and brown sugar for toasty depth that is delicious with just about any fruit if sour cherries aren’t available where you live. It might be a little intimidating to roll out such a big piece of dough, but don’t you worry. To add both flakiness and structure to the dough, this recipe calls for a series of folds. The folds will make the dough both exceptionally delicious and easier to roll out and move around. Win-win. Check out the gif above to see how it’s done.

Don’t worry if your dough rips a bit when you roll it out though, you can always pinch it back together. If you have time, make your dough the say before you plan to use it. A long rest will hydrate the dough and make it easier to roll out.

I realize, it is a little unfair to share this recipe because sour cherries can be hard to get your hands on, but you still have a few more weeks to seek them out. Frozen will work in a pinch too, or substitute an equal amount of your favorite summer fruit - you will need a little less sugar for sweeter fruit.


Real Deal Cherry Pie

Makes one 1/4 sheet slab pie

This pie makes the best of one of summer’s most fleeting pleasures, sour cherries. They are only available for a few weeks in late June/early July, but they are worth the wait, and the trouble of pitting them. The crust uses a bit of rye flour which adds some nutty and creamy flavor to the crust, and pairs beautifully with fruit desserts. Use an equal amount of all purpose flour if you have rye flour on hand. This filling recipe was lightly adapted from Deb at Smitten Kitchen, who adapted from Martha Stewart, and loves sour cherries as much as I do. 

Rye Crust

340g/2 2/3 cups all purpose flour

170g/1 1/3 cups rye flour (I used Abruzzi Heirloom Rye from Anson Mills)

1 tablespoon brown sugar

1 teaspoon kosher salt

10-12 tablespoons ice water

1 tablespoon apple cider vinegar

340g/1 1/4 cups unsalted butter, cut into tablespoon sized pieces

Filling

900g/about 6 cups pitted sour cherries

3/4 cup + 1 tablespoon (165g) sugar (I used a natural cane sugar here, but granulated works too)

30g/1/4 cup cornstarch

Juice of 1/2 lemon

1 tablespoon vanilla bean paste

Pinch salt

 To finish

1 egg, for egg wash

Turbinado sugar to finish

To make the crust: Add the flours, brown sugar, and salt to a large bowl. Stir them together until combined. Add the apple cider vinegar to the ice water. Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter as you go to ensure that each butter piece is coated with flour. The idea is to create thin, flat shards of butter that range from about the size of a dime to about the size of a quarter. Sprinkle about 6 tablespoons of the water over the flour mixture and use your hands to mix gently, making sure to get all of the way down to the bottom of the bowl. Continue to add more water a couple of teaspoons at a time. 

You have added enough water when you can pick up a handful of the dough and squeeze it together easily without it falling apart. 

Press the dough together, then pat it into a rectangle. Fold the dough into thirds like a letter, then split it in to two pieces one slightly larger than the other, form each piece into a rectangle and wrap each piece in plastic wrap. Chill the dough for at least one hour before using, or overnight. I prefer an overnight rest if possible.

When you are ready to bake the pie, heat your oven to 400ºF.

Add the pitted cherries, sugar, cornstarch, lemon juice, vanilla bean paste, and salt to a large bowl and stir gently to combine.

Roll the larger piece of the dough on a lightly floured surface into a rectangle about 11x15. Gently tuck it into a metal quarter sheet pan, letting the excess hang over the sides. Roll the other piece of dough into a rectangle about 10x14. 

Pour the cherries into the dough lined pan and top with other piece of dough. Gently fold the bottom dough up and over the top and press gently. Refrigerate the pie until the crust is firm, about 15 minutes.

While the pie chills, beat the egg with a few drops of water to make the egg wash. When the pie is nice and chilled gently brush the surface with egg wash and sprinkle with turbinado sugar. Cut a few vents in the top then bake until the crust is deep golden brown and the juices are bubbling, 45-60 minutes.

Let the pie cool on a rack before serving warm or at room temperature. Ice cream is optional, but highly suggested.

Cranberry and Apple Cider Caramel Pie

This Cranberry and Apple Cider Caramel Pie is a perfect Fall treat. With a crisp, tender all butter crust, this lattice topped beauty would be perfect at any holiday table.

This Cranberry and Apple Cider Caramel Pie is a perfect Fall treat. With a crisp, tender all butter crust, this lattice topped beauty would be perfect at any holiday table.

I’ve partnered with Bob’s Red Mill and Bake from Scratch magazine to be part of their Better Baking Academy this year, and I’m talking about one of my favorite subjects - Lattice Topped Pie. Each month they share a new recipe with lots of in-depth step-by-step photos tricks and tips. Head over to Bake from Scratch to see their technique for adding lattice to the top of a custard pie. 

For this recipe, I went with some of my favorite fall fruits - apples and cranberries with a generous amount of apple cider caramel mixed in. The caramel is also delicious on its own or on top of ice cream, I’m sure you’ll find a way to use it. 

Lattice topped pies can seem intimidating because at first glance, but once you try it, you realize it’s not as scary as it seems. Here are some tips for pie dough success!

Some Pie Dough Tips

  • Keep everything cold. That means making sure your butter is cold and cubed and the water is icy. You can even chill your bowl and flour if you want to go the extra mile. I usually don’t do this because I work quickly, but it’s a great way to buy yourself some extra chilled time. 

  • Hydrate the dough properly. Add enough water to the dough so it holds together easily, but not so much that it’s wet. Dry dough is a pain to work with because it will fall apart on you and wet dough will be tough and chewy. If you have any dry spots in your dough you can sprinkle a few drops of water just in that spot to hydrate. 

  • Don’t overmix. Make sure that the dough is well and evenly mixed, you can even knead it a few times, but don’t go crazy and knead it like bread dough. You want to press it together firmly, while making sure there are distinct flat bits of butter in the dough that will puff up and make it flaky.

  • Let it rest. Give the dough some time to relax and hydrate. It will make the dough easier to roll out and flakier in the end.

  • Keep it cool (again). There is nothing more frustrating than trying to maneuver warm, melty, falling apart dough into a woven pattern. If they are tearing on you and you get frustrated, try transferring all of the lattice strips to a parchment lined baking sheet to chill for a few minutes while you gather your composure. Better yet, do this before you start weaving if you are worried about it. 

  •  Have Fun! Don’t worry about it too much! No one will notice if your strips aren’t all the same size! Add some decorative cutouts if you are feeling it!

This filling combines some of my favorite fall flavors into a gorgeous and delicious holiday showstopper. The cider caramel is just as good on its own as it is combined with these gorgeous fall fruits. Make sure to save the extra to drizzle on top of the warm slices of pie. 


Sponsored Post: This post was created in partnership with Bob’s Red Mill and Bake from Scratch magazine.


Cranberry and Apple Cider Caramel Pie

 Dough adapted from Bake from Scratch magazine

Pie Dough 

Makes 1 (9-inch) double crust

 4 cups (500 grams) Bob’s Red Mill Organic All-Purpose Flour

1/4 cup (50 grams) granulated sugar

1 tablespoon (9 grams) kosher salt

1 1/3 cup (303 grams) cold unsalted butter, cut into 1-inch cubes

13 to 14 tablespoons (195 to 210 grams) ice water

 

Cider Caramel

Makes about 1 1/2 cups 

 1 cup (200 grams) sugar

1/4 cup (60 grams) water

1/4 cup (60 grams) butter

1/2 cup (120 grams) heavy cream

1/4 cup ( 72 grams) boiled cider syrup (see note)

1 teaspoon (4 grams) vanilla extract

1/2 teaspoon (1.5 grams) kosher salt

  

Filling

 3 medium baking apples  like mutsu or honey crisp (about 450 grams), peeled and thinly sliced

3 cups (345 grams) cranberries

1/2 cup (100 grams) sugar

4 tablespoons (32 grams) cornstarch 

2 teaspoons (4 grams) cinnamon

1/2 teaspoon nutmeg

Pinch salt

1/2 cup (125 grams) cider caramel

Make the dough: In a large bowl, stir together flour, sugar, and salt. Using your fingers to press and cut in each piece of cold butter until mixture resembles coarse crumbs and butter is pea-size to walnut-size, flat shards. Make a well in center, and add 13 tablespoons (195 grams) ice water. Stir with fingers, and knead dough together just until dry ingredients are moistened. Add additional 1 tablespoon (25 grams) water if needed. Alternatively, in the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture resembles coarse crumbs and butter is pea-size. With processor running, pour 13 tablespoons (195 grams) ice water through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add additional 1 tablespoon (25 grams) water if needed.

Turn out dough, and divide in half (about 530 grams each). Shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.

Make the cider caramel: Combine the sugar, water, and butter in a medium saucepan. Cook over medium heat, swirling the pan occasionally, until the sugar melts and turns deep amber in color , about 10-15 minutes. Remove the pan from the heat then carefully whisk in the cream, cider syrup, vanilla, and salt. Mixture will bubble vigorously. Let the sauce cool to room temperature before using.

Assemble the pie: On a lightly floured surface, roll half of Pie Dough into a 13 1/2-inch circle (3/16-inch thick). Transfer to a 9-inch pie plate, pressing into bottom and up sides. Freeze until firm, 20 to 30 minutes.

Prepare the filling: In a large bowl combine the sliced apples, cranberries, sugar, cornstarch, cinnamon, nutmeg, and salt. Toss gently to combine. Drizzle the caramel over the top and stir gently.

Assemble the pie: Transfer the filling into the chilled pie dough and press gently to compact the fruit. 

On a lightly floured surface, roll remaining Pie Dough into a 14-inch circle (1/8 inch thick). Using a pastry wheel, cut 2 inches off one side of dough; set aside. Starting at cut edge, cut 12 (3/4-inch-wide) strips; set aside any unused rolled-out Pie Dough. Place 6 strips horizontally over the filling. Fold back alternating strips, and place 1 strip vertically across horizontal strips; unfold strips. Repeat weaving with remaining strips, starting and ending at 1-inch marks and spacing strips 3/4 inch apart. Using kitchen scissors, trim strips even with the bottom crust, leaving about 1/2-inch overhang. Roll the bottom crust up and over the trimmed lattice and press gently. Use a fork dipped in flour to press the rolled edge down onto the pie pan. Use scissors to trim the fork-crimped edge flush with the pie pan. Place the pie on a baking sheet. 

 If desired, use small decorative cutters or scissors to cut remaining rolled-out Pie Dough and scraps and place on baking sheet around the pie. Refrigerate until firm and ready to use, 20 to 30 minutes.

Bake the pie: Preheat oven to 400°F (200°C) with a rack set in the bottom third. 

 In a small bowl, whisk together 1 egg (50 grams) and 1 teaspoon (5 grams) water. Brush lattice with egg wash. Brush bottom of each cutout with egg wash, one at a time, and place around outside edge of lattice, overlapping slightly. Brush tops of cutouts with egg wash. 

Bake the pie for about 1 hour or until it is deep golden brown and the juices are bubbling. If the edges begin to darken before the filling is bubbling, tent the edges with aluminum foil. Let cool before slicing. Serve with additional cider caramel sauce.


Note: Boiled cider can be purchased or you can make your own. For this recipe, add 4 cups of apple cider to a large pot set over high heat. Bring the mixture to a full boil, and cook until reduced to 1/2 cup, stirring occasionally. This will take about 30 minutes but keep a close eye on it. It will darken slightly and thicken to the consistency of thin honey when ready.

Chocolate Mousse Tart with Browned Butter Oat Crust | Raaka Baking Chocolate

One of my very favorite chocolate makers in NYC, Raaka Chocolate, is launching a new line of baking chocolate today! They are starting with two delicious varieties,  Oat Milk 58% cacao that I used in this chocolate mousse tart and Maple Dark 75% cacao. They will launch two more varieties in the coming weeks, and they have cacao powder and cacao nibs too! I got a sneak peek of all four varieties and I have enjoyed baking with (and just plain eating) these little chocolate discs so much. 

This decadent Chocolate Mousse Tart with Browned Butter Oat Crust is definitely fit for a special occasion, but isn’t too tricky to put together. The crust is the easy-peasy pat in the pan variety and the mousse is just as good on its own as it is in this buttery, crisp, toasty crust. You could even just make the chocolate mousse and skip the crust all together, but don’t skip the billowy whipped cream! 

 Raaka Chocolate is unroasted which highlights all of the natural fruitiness of cacao so it’s flavor profile might be a little different than your everyday chocolate, and it is so, so tasty. They are also a company that values the community of growers, producers, and makers whose livelihoods depend on cacao and chocolate and are very transparent about their sourcing practices. You can read all about it on their website. Let me know if you try it!


 This post was sponsored by Raaka Chocolate.


Oat Milk Chocolate Mousse Tart with Browned Butter Oat Crust

Makes one 9-inch tart

This decadent chocolate tart is more than the sum of its parts. The toasty-oaty crust provides a perfect base for rich and decadent chocolate mousse made with Raaka’s sublimely delicious Oat Milk chocolate. The mousse is delicious on its own for gluten free folks too. 

Browned Butter Oat Crust

1/2 cup (115g) unsalted butter

2/3 cup (60g) rolled oats

1 cup (130g) all purpose flour

1/3 cup (35g) confectioner’s sugar

1/2 teaspoon kosher salt

Water, as needed

Oat Milk Chocolate Mousse

2 tablespoons granulated sugar

2 tablespoons strong coffee or coffee liqueur

3 large egg yolks

Pinch salt

4 ounces Raaka Oat Milk Chocolate finely chopped, plus a little more to garnish

1 1/4 cups heavy cream, divided

Heat your oven to 375ºF and lightly grease a 9-inch removable bottom tart pan.

Brown the butter: Melt the butter in a small saucepan set over medium heat. Make sure to use a pan with a light colored interior so you can see the milk solids change color. Continue to cook the butter, stirring occasionally, scraping the milk solids off of the bottom and sides of the pan as necessary. After a few minutes the milk solids should turn golden brown and smell toasty. Transfer the toasty browned butter to a heat safe container and let it cool slightly.

Add the oats to the bowl of a food processor and pulse a few times until the oats are broken up a bit. Add the flour, confectioners sugar, and salt and pulse about 10 times or until the mixture looks like coarse sand. Drizzle the butter into the mixture and pulse until combined. The mixture should hold together easily when you squeeze it in your hands. If it seems very dry, add water 1 teaspoon at a time until it holds together.

Pour the mixture into the prepared tart pan and press it evenly into the bottom and sides of the pan. Use the bottom of a measuring cup to make the crust smooth and even. Bake the crust until it is golden brown, 20-25 minutes. Set it on a rack to cool completely.

When the shell is cool, make the mousse. 

Whisk 3/4 cup of the heavy cream to soft peaks and store in the refrigerator while you make the rest of the mousse.

Set a heatsafe bowl over a pan of simmering water to make a double boiler. Add the sugar, coffee, egg yolks, and a pinch of salt to the bowl and whisk the mixture until it is very hot to the touch (about 160ºF), pale yellow and doubled in volume. 

Add the chopped chocolate and whisk until smooth. Off of the heat, add a heaping spoonful of the whipped cream and whisk it into the chocolate mixture to lighten it a bit. Add the rest of the whipped cream and gently fold to combine. Pour the mousse into the cooled shell, smooth the top, and refrigerate until firm, about one hour. Just before serving whip the remaining 1/2 cup cream to soft peaks dollop it over the mousse. Grate a bit more chocolate over the top and serve.

Any Fruit Galette

Hello! This post is a little refresh of my very favorite recipe - Galettes! If you follow me on instagram you know that I am a galette evangelist. I think galettes are the very best and most fun dessert because they are so easy to make and adaptable, but my recipe was a little bit hidden in the archives so I am pulling it out into the spotlight with this easy to find post. You can use just about any fruit you like or a combination of fruits, and feel free to adjust the sugar to taste. Be free! Don’t worry about it too much! Have fun!

If you bake a galette make sure to tag me and #summerofgalettes on instagram and feel free to message me with any questions. I love seeing what you bake!

All Butter Pie Crust

All pie crust is made from the same basic ingredients: flour, fat, water, and salt. I am partial to an all-butter crust because I think it tastes the best. The key to flaky pie crust is to keep the ingredients nice and cold— especially the butter and water—and to work quickly and intentionally. I like to mix pie crust with my hands rather than a food processor or pastry blender because I can control the exact size and shape of the butter pieces for the flakiest results. Add a few teaspoons of sugar if you prefer a sweetened crust.

Ingredients

2 2⁄3 cups (340g) all purpose flour

1 teaspoon kosher salt

1 cup plus 2 tablespoons (255g) very cold unsalted butter

1 tablespoon apple cider vinegar

8-10 tablespoons (120ml) ice water

Whisk the flour and salt together in a large bowl, cut the butter into 1⁄2-inch cubes, and add the apple cider vinegar to the ice water.

Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter in the flour as you go to ensure that each butter piece is coated with flour. The idea is to create flat, thin shards of butter that range from about the size of a dime to about the size of a quarter. If at any time the butter seems warm or soft, briefly refrigerate the bowl.

Sprinkle about 6 tablespoons of the icy cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If the dough seems dry, add more cold water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.

Press the dough together, then split it in half. Form each half into a disk, and wrap each disk in plastic wrap. Chill the dough for at least 2 hours before using, but preferably overnight. Keeps for up to three months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in the refrigerator before using.

VARIATIONS: For a rye variation, substitute 11⁄3 cups (175g) rye flour for an equal amount of the all purpose flour. For a spelt variation, substitute 11⁄3 cups (175g) spelt flour for an equal amount of the all purpose flour. You also may need a bit more water to bind the dough for these variations.

Any Fruit Galette

Yield: One 8-inch galette

You can use this formula with just about any seasonal fruit. For apples, pears, and stone fruit peel if desired then slice into 1/4-1/3-inch slices. Apricots (my fave!) can be gently torn in half or cut into quarters. Slice strawberries in halves or quarters if they are large. Rhubarb can be sliced into thin batons or 1/2-inch chunks. Feel free to experiment with combining your favorite fruits. I love stone fruit and berries together in the summer. Also, the apricot jam can be replaced with any jam or marmalade you like that will compliment the fruit you are using.

1 disc pie crust

3/4 pound (340g) fresh fruit

1/4 cup apricot jam

1/4 cup (50g) granulated sugar, to taste

2 tablespoons flour

1/2 teaspoon lemon zest

seeds of one vanilla bean (optional)

pinch salt

1 egg, for egg wash

turbinado sugar and flaky salt for sprinkling

Arrange a rack in the oven in the lower third and preheat oven to 425ºF. Line a baking sheet with parchment paper.

Combine the sugar vanilla bean seeds, lemon zest, flour and salt in a bowl. Add the fruit to a large bowl and sprinkle the sugar mixture over the top, but don’t stir quite yet.

On a lightly floured surface roll the dough into a rough circle between 1/8-1/4-inch thick and transfer it to a parchment lined baking sheet. Gently stir the fruit mixture until well combined.

Spread the jam onto the center of the dough, then pour the fruit into the center of the galette. Press gently to compact the fruit into an even layer. Fold the edges of the dough up and over the fruit and press the folds gently to seal. Refrigerate the formed galettes until the dough is very firm.

Brush the galette with egg wash, sprinkle with turbinado sugar and flaky salt if desired and bake until deep golden brown and bubbling, 45-55 minutes. Serve warm with vanilla ice cream.