Chocolate Raspberry S’mores Tart

Talk about the perfect dessert, this stunning tart is basically a giant raspberry-flavored s’more with a silky chocolate ganache and fluffy, pink-tinged marshmallow meringue topping flavored with freeze-dried raspberries. Chocolate, raspberry, graham cracker, and marshmallow: not sure about you, but that’s what my dreams are made of. But this surprisingly simple tart is no dream: […]

The post Chocolate Raspberry S’mores Tart first appeared on Love and Olive Oil.

Talk about the perfect dessert, this stunning tart is basically a giant raspberry-flavored s’more with a silky chocolate ganache and fluffy, pink-tinged marshmallow meringue topping flavored with freeze-dried raspberries.

Chocolate, raspberry, graham cracker, and marshmallow: not sure about you, but that’s what my dreams are made of. But this surprisingly simple tart is no dream: it’s a rich, decadent reality.

Chocolate Raspberry S'mores Tart on a light pink serving dish, pink linen and fresh raspberries in the background

What do you get when you combine a classic milk chocolate s’more with fresh and fruity raspberry flavor? Something gosh darn delicious, that’s what.

This tart has everything: a sweet and salty graham cracker crust, bold raspberry jam, a silky smooth chocolate ganache, and a fluffy, raspberry-scented toasted marshmallow meringue to top it all off.

For as impressive as it is, it’s surprisingly simple.

I call this recipe nearly no-bake, because the crust does need a few minutes in the oven. If you truly can’t stand the thought of turning on your oven in the summer heat, you can set the crust in the fridge or freezer before adding the jam and ganache. However it might be a little less cohesive and slightly more crumbly when you cut into it.

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Raspberry Rhubarb Streusel Pie Bars

Raspberry Rhubarb Streusel Pie Bars are the perfect introduction to Spring baking. I love the sweet-tart, jammy filling with the buttery press-in crust, and oat streusel topping that adds a nice crunch. This post is sponsored by Lodge Ca…

rhubarb bars on a plate with a dollop of whipped cream

Raspberry Rhubarb Streusel Pie Bars are the perfect introduction to Spring baking. I love the sweet-tart, jammy filling with the buttery press-in crust, and oat streusel topping that adds a nice crunch. This post is sponsored by Lodge Cast Iron, and I’ve used their Casserole Pan to make the pie bars, which ensures a crisp crust and even baking, and the handles make it easy to get the pan in and out of the oven. Plus it’s highly versatile and lasts forever!  More Rhubarb Recipes: Rhubarb Blackberry Streusel Buns Buttermilk Cake with Rhubarb Buttercream Rhubarb Lemonade

The post Raspberry Rhubarb Streusel Pie Bars appeared first on The Vanilla Bean Blog.

Banana Cream Pie Recipe

BANANA CREAM PIE RECIPEI’m incredibly excited about our homemade Banana Cream Pie Recipe we have for you all today! The vanilla custard is so creamy and smooth and pairs perfectly with the fluffy homemade whipped cream topping the pie off! I also…

BANANA CREAM PIE RECIPE
I’m incredibly excited about our homemade Banana Cream Pie Recipe we have for you all today! The vanilla custard is so creamy and smooth and pairs perfectly with the fluffy homemade whipped cream topping the pie off! I also love this recipe so much because we use…

Crème Brûlée Pumpkin Pie

This is a recipe from my new book, Baking for the Holidays. I have gotten quite a few DMs and emails about it – there is a typo in the recipe, and I just want to clear up confusion you may be having, and give you the corrected recipe! In the ingr…

creme brulee pumpkin pie on white plate and gold fork

This is a recipe from my new book, Baking for the Holidays. I have gotten quite a few DMs and emails about it – there is a typo in the recipe, and I just want to clear up confusion you may be having, and give you the corrected recipe! In the ingredient list, it calls for the pie crust to be fully baked, but in the directions it says partially baked. It should be FULLY baked (I find this helps the bottom crust stay nice and crisp when the pumpkin pie filling is added). If you are worried about the exposed crust getting too dark, you can cover the crust around the edges with aluminum foil or a pie shield. Also, the note about substituting whole milk for creme fraiche was put in the headnote, but I changed the base of the pumpkin pie during recipe testing/edits and it looks like that line was missed! So that sentence should be ignored. I am so sorry about these mistakes! Even though the book was edited a crazy number of times by myself and several other people, I have come to accept it is impossible to catch every last thing. “To err […]

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Apple Galette

I am not a huge pie person, but I LOVE a good galette and this Apple Galette recipe is a family favorite. Josh makes it all of the time. Yes, this is Josh’s recipe. I get out of the kitchen, until it is time to eat:) So what is a galette? It&#821…

I am not a huge pie person, but I LOVE a good galette and this Apple Galette recipe is a family favorite. Josh makes it all of the time. Yes, this is Josh’s recipe. I get out of the kitchen, until it is time to eat:) So what is a galette? It’s basically a rustic,…

The post Apple Galette appeared first on Two Peas & Their Pod.

Hard Cider Caramel Apple Pie

Apple pie is quintessential holiday fare, and my family would be highly disappointed if it was missing from our dessert table. In my new cookbook, Baking for the Holidays, I’ve taken my favorite apple pie recipe (found in The Vanilla Bean Baking …

hard cider caramel apple on marble surface. pie

Apple pie is quintessential holiday fare, and my family would be highly disappointed if it was missing from our dessert table. In my new cookbook, Baking for the Holidays, I’ve taken my favorite apple pie recipe (found in The Vanilla Bean Baking Book) and added hard cider and caramel to it, elevating it to superstar level. A Different Apple Pie Making Technique The method I use for making pie comes from Ms. Rose Levy Beranbaum and her wonderful book The Pie and Pastry Bible. Releasing the fruit juice and then cooking it down helps control how much liquid is in the filling and gives it a more concentrated flavor. To release the juice from the apples in this recipe, you’ll mix the cut apples with brown sugar, lemon juice, and salt, and let them sit for a few hours, or overnight. The sugary juice is then strained and boiled down with the hard cider, to eventually be stirred into the caramel. Can this pie be made without alcohol? If you don’t prefer to use alcohol, the hard cider can be replaced with straight-up apple cider. When testing recipe for the book I used Gala apples, but recently tried this pie […]

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Biscoff Pumpkin Pie

I am normally not a huge pumpkin pie person, unless it is our Salted Caramel Pumpkin Pie. That one is the BEST! I always savor every bite. Well, there is a new pumpkin pie in town that has stole my heart…this Biscoff Pumpkin Pie. You HAVE to try …

I am normally not a huge pumpkin pie person, unless it is our Salted Caramel Pumpkin Pie. That one is the BEST! I always savor every bite. Well, there is a new pumpkin pie in town that has stole my heart…this Biscoff Pumpkin Pie. You HAVE to try it. It is creamy, dreamy, and divine!…

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Mini Bourbon Fudge Pies

Tiny but mighty, these adorable bite-sized pies are small in size but certainly not short on flavor, with a crisp, buttery crust and a rich, fudgy filling that packs a boozy punch. Bourbon and chocolate go together like… well, name any number of ubiquitous food pairings or famous couples and you have your answer. They […]

The post Mini Bourbon Fudge Pies first appeared on Love and Olive Oil.

Tiny but mighty, these adorable bite-sized pies are small in size but certainly not short on flavor, with a crisp, buttery crust and a rich, fudgy filling that packs a boozy punch.

Bourbon and chocolate go together like… well, name any number of ubiquitous food pairings or famous couples and you have your answer. They were meant to be enjoyed together, in my opinion, and a recipe like this, with a deeply chocolate filling spiked with a generous glug of bourbon, is sure to make your Thanksgiving table that much more exciting.

Stack of Mini Bourbon Fudge Pies on a plate, one topped with a swirl of whipped cream, shot of bourbon and bowl of whipped cream in the background

A fudge pie, sometimes called a chocolate chess pie, is little more than sugar, butter, eggs, and chocolate. I’d describe the texture as falling somewhere in between a fudgy, slightly-undercooked brownie, and a chocolate cream pie or baked custard.

I made a fugde/pecan pie mashup a few years ago, and it’s always been one of my favorite recipes, perfect for those who think Thanksgiving should include a little more chocolate.

Anyway, I wanted to revisit that recipe and give it a bit of a new twist. I may have also received a not-so-subtle hint to maybe, pretty please bring something chocolatey and boozy to ceramics class next week (please and thank you). And I’m certainly not one to ignore a request like that. As it turns out, bourbon provided the perfect medium for such a mission.

Of course, I’m no stranger to baking with booze, and these little guys are no exception. And we’re not talking a measly teaspoon or two of bourbon here (I mean, if you’re going to be stingy you might as well just use vanilla). No, you certainly won’t miss the boozy kick when you pop one of these morsels in your mouth.

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Heirloom Tomato Tart

HEIRLOOM TOMATO TARTEvery summer we go extra hard with the fresh tomato recipes, one of our favorites being this Heirloom Tomato Tart. Nothing quite screams summertime like sweet, juicy, ripe tomatoes! Not only is this tart delicious, but it’s al…

HEIRLOOM TOMATO TART
Every summer we go extra hard with the fresh tomato recipes, one of our favorites being this Heirloom Tomato Tart. Nothing quite screams summertime like sweet, juicy, ripe tomatoes! Not only is this tart delicious, but it’s also a total show stopper and perfect to bring to…

Raspberry Puff Pastry Tart

I’m a big fan of this puff pastry tart; it’s flaky crust and creamy center hit all the right notes. The raspberries add a burst of freshness, and are the perfect partner to the pastry cream topping. It’s a wonderful balance of flavors…

Raspberry Puff Pastry Tart

I’m a big fan of this puff pastry tart; it’s flaky crust and creamy center hit all the right notes. The raspberries add a burst of freshness, and are the perfect partner to the pastry cream topping. It’s a wonderful balance of flavors and textures, and would be delightful for Mother’s Day or Brunch.  You can make my homemade rough puff pastry, or use store-bought, whichever you prefer! Both will result in a delicious dessert.  Here’s my cheater method for this raspberry tart: Simply use one sheet of store-bought puff pastry (look for a puff pastry that has real butter in it for best results) + and this easy cream cheese filling. To make the cream cheese filling: In the bowl of a standing mixer fitted with a whisk attachment, whip 4 oz  [113 g] room temperature cream cheese, 4 tablespoons of granulated sugar, 1 teaspoon of pure vanilla extract, and a pinch of salt on medium-high until light and fluffy (1 to 2 minutes). Reduce the speed to low and add 1 cup [240 g] of  heavy cream in a slow, steady stream. Once the cream is incorporated, scrape down the mixer bowl, then increase the speed to medium-high […]

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