In the Oven: Orange Creamsicle Tart
From the original Baked Sunday Mornings, by Seattle Pastry Girl.
I should have done my research better and we could have made this in honor of National Creamsicle Day on August 14! But if your weather is anything like Seattle this week then a creamsicle will help make the heat enjoyable. The frozen creamsicle dessert has been in existence for many years. It was originally invented by Frank Epperson who discovered the possibility of a frozen treat on a stick in 1905 at age 11. He left his drink in the freezer with a stirrer in it creating what he called the “Epsicle”. The Epsicle eventually was renamed the Popsicle and then Mr. Epperson eventually created the creamsicle and dreamsicle. So if you are a fan of creamsicles you should really love this recipe.
Yield – One 9 inch tart
Ingredients
For the Orange Cream Soda Filling
1/2 cup (1 stick) unsalted butter cut into 1/2 inch cubes
1 1/4 tsp. unflavored gelatin
Zest and juice of 2 medium lemons (2 tbsp. zest and 1/4 cup juice)
Zest and juice of 3 large oranges (3 tbsp. zest and 1 cup juice)
1 cup of orange cream soda (Plain orange soda works too)
3 large eggs
2 large egg yolks
3/4 cup sugar
For the Orange Tart Dough
1/2 cup (1 stick) unsalted butter
1/4 cup sugar
Zest of 1 orange (2 tbsp.)
1/4 tsp. salt
1 large egg
1 1/2 cups all-purpose flour
For the Orange Whipped Topping
1 cup heavy cream
2 tbsp. sugar
2 tbsp. orange cream soda
Make the Orange Cream Soda Filling
Place the butter in a large bowl. Set aside.
In a wide bowl, sprinkle gelatin evenly over the lemon juice (take care that the gelatin does not clump.)
In a medium saucepan stir together the orange juice and soda. Bring to a boil and cook until it is reduced by half, or 1 cup. Turn the heat to low and whisk to release excess heat.
In a medium bowl, whisk together the lemon and orange zest, eggs, egg yolks, and sugar and pour the mixture into the saucepan. Cook over medium-low heat, whisking constantly until a candy thermometer reads 180 degrees F, or the curd can easily coat the back of a wooden spoon.
Remove the pan from the heat and add the gelatin mixture. Whisk until the gelatin is completely combined. Pour the liquid through a fine-mesh strainer directly onto the butter. Whisk the mixture furiously until it has increased in volume (the faster you whip the more voluminous it will be). Cover the top of the curd with plastic wrap, pressing the plastic directly onto the curd’s surface, and refrigerate for at least 4 hours.
Make the Orange Tart Dough
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, zest, and salt until light and fluffy. Add the egg, and beat just until incorporated. Scrape down the side of the bowl, add the flour all at once, and beat until the dough comes together in a ball. Do not over beat, or you crust will be hard.
Remove the dough from the bowl, shape it into a disk with your hands, wrap it lightly in plastic wrap, and refrigerate it for at least 30 minutes.
Dust a work surface with a sprinkling of flour. Use a rolling pin to roll the dough into a 10-inch circle about 1/4 inch thick. (Note: The dough will be sticky. Be sure to turn it over with a bench knife or offset spatula as needed and keep the work surface floured).
Ever so gently, guide the dough, without pulling it, into a 9-inch tart pan with a removable bottom and lightly press it into place. Roll the rolling pin over the pan to trim off excess. Place the tart pan in the freezer for 30 minutes.
Preheat oven to 375°.
Line the tart shell with aluminum foil and fill it three-quarters full with pie weights or dried beans. Bake for 15 minutes, then remove the foil and the weights and bake for another 10 minutes, or until lightly browned. Transfer the tart to a wire rack to cool.
Assemble the Tart
In the bowl of a standing mixer fitted with a whisk attachment, beat the curd on high for 5 minutes, then spoon it into the tart and level the filling with an offset spatula. Refrigerate tart for 1 hour to set completely.
Make the Orange Whipped Topping
Pour the cream into a chilled bowl and beat with a chilled whisk for 1 minute. Sprinkle the sugar and orange cream soda on top and continue whisking vigorously until soft peaks form. (The whipped cream can be made in the bowl of a standing mixer fitted with the whisk attachment, but the hand-whisking method burns more calories.)
To serve gently push up on the tart bottom to remove it from the pan. Top the tart with orange whipped cream.
The tart tastes best if eaten within 24 hours but can be kept, covered, in the refrigerator, for up to 2 days.
Baked Note: If you want to add a little more sweetness to your tart (and to keep the crust from getting soggy) brush the bottom of the tart shell with 2 ounces of melted white chocolate. Let the chocolate set for about 5 minutes in the refrigerator, then pour the curd over it.
And if you love creamsicles why not try a Creamsicle Martini?
1 oz of Vodka
1 oz of Triple Sec
1 oz of Orange Juice
1 oz of Vanilla Ice Cream
Mix everything together and enjoy a very adult version of a nostalgic treat ! (You can substitute half and half for the ice cream but if you do add some ice too )
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Malted Crisp Tart
In the Oven: Malted Crisp Tart
From the original Baked Sunday Mornings, by Seattle Pastry Girl.
Have you finished your Marathon Crisp Tart? That’s what it should be called, I can’t wait to see everyones results and hear the stories-I’m sure there will be many.
Lillian raised a very good issue in the comments field of THE RULES, which certainly makes sense. Her comment dealt with publishing the recipes on our site. And while we do have permission to do so it’s one of those things that when I thought about, I went DUH. We all have the BAKED cookbook so we don’t really need to publish the recipe here and if our readers want to follow along they also need to purchase the cookbook. Many bake-along, cook-along sites don’t publish the recipes so in the spirit of supporting Matt & Renato let’s have all of our readers go out and buy the book and bake along with us! Lillian thank you for your comment!
Note: This recipe wasn’t included in the original post, but we’ve added it here for reference.
Malted Crisp Tart
Yield: one 9″ tart
For the brown sugar crust
1/2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon malted milk powder
10 tablespoons (1 1/4 sticks) unsalted butter, chilled (cut into 1/2-inch pieces)
1/2 cup firmly packed light brown sugar
1/2 teaspoon pure vanilla extract
For the caramelized Crispies
1/3 cup sugar
2 cups crisped rice cereal
For the milk chocolate ganache
8 ounces good-quality milk chocolate, coarsely chopped
2/3 cup heavy cream
2 teaspoons malted milk powder
For the malted diplomat cream
1 1/4 cups whole milk
1/3 cup sugar
1 large egg yolk
1 large egg
1 tablespoons plus 1 1/2 teaspoons cornstarch
2 tablespoons malted milk powder
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
5 ounces heavy cream
For the tart assembly
1 cup crushed malted milk balls
Malted milk balls, to garnish
Caramelized Crispies, to garnish
Make the brown sugar crust
Lightly spray a napkin or paper towel with vegetable oil and use the napkin to apply the oil to the sides and bottom (and nooks and crannies) of the tart pan.
Place the flour, salt, malted milk powder, butter, sugar, and pure vanilla in a food processor and pulse until the mixture is crumbly.
Scoop the crumb mixture out into the prepared tart pan and use your hands to press the mixture into bottom and up the sides of the tart pan (the crust should not look too thick).
Preheat the oven to 350 degrees F.
Place the tart pan in the freezer for 20 minutes.
Remove the tart pan from the freezer, place on a baking sheet, and bake until the tart is golden brown, about 20-30 minutes.
Transfer the tart pan to a wire rack and cool completely.
Make the caramelized crispies
Line a half-sheet baking pan with a Silpat or, alternatively, a sheet of aluminum foil sprayed with vegetable oil.
In a small saucepan over low heat, stir together 2 tablespoons water with the sugar and bring just to a very low boil for about 1 minute.
Add the crisped rice cereal and stir until the mixture is dry. Keep stirring until sugar begins to caramelize and the pan begins to smoke. Fold the mixture over and over until all the crispies are coated with an amber layer of sugar. Once the crispies are completely coated, turn them out onto the Silpat and cool completely.
Break the candy up into large chunky pieces and set aside.
Make the milk chocolate ganache
Place the milk chocolate in a medium-size heatproof bowl.
In a small saucepan over low heat, whisk together the heavy cream and malt powder. Bring the mixture to a simmer (tiny bubbles will form around the edges of the cream; it should not be a rolling boil). Remove from the heat and pour over the milk chocolate. Let the mixture sit for 2 minutes. Starting in the center of the bowl, and working your way out to the edges, whisk the chocolate ganache in a circle until completely smooth.
To begin assembling the tart
Gently pour the ganache into the cooled tart shell. Top with crushed malted milk balls and 1 cup caramelized crispies. Very gently press the crushed malt balls and caramelized crispies into the ganache.
Refrigerate the tart while you make the Malted Diplomat Cream.
Make the malted diplomat cream
Set a fine-mesh sieve over a medium bowl.
In a medium saucepan, bring the milk to a simmer and keep warm.
In a medium bowl, whisk the sugar, egg yolk, egg, cornstarch, and malted milk powder together until the mixture is pale, about 1 minute.
Whisk half of the warm milk into the egg yolk mixture, then pour the mixture into the remaining milk in the saucepan and cook over medium heat, whisking constantly, until thickened, about 5 minutes. Remove from the heat and whisk in the butter and vanilla. Strain the pastry cream through the sieve and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Put in the refrigerator for about 1 hour until chilled.
Remove the pastry cream from the refrigerator and whip until creamy.
In a separate bowl, whip the heavy cream with a whisk until soft peaks form and fold into the pastry cream.
Finish assembling the tart
Remove the tart from the refrigerator and cover the Milk Chocolate Malt layer with the Malted Diplomat Cream. Garnish with a few whole malt balls and caramelized crispies. Refrigerate the tart to set up, about 30 minutes, and serve immediately. The tart can be stored, tightly covered, in the refrigerator for up to 2 days.
Baked Note: Yes, there are a lot of bowls involved in this recipe. But it is not difficult- so don’t be afraid to attempt it. I tried to break out the steps in an orderly manner. but feel free to break it up over two days: make the tart dough (unbaked) and caramelized crispies on the first day and the other parts on day two.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Roundup: Almond Joy Tart
In the Oven: Almond Joy Tart
From the original Baked Sunday Mornings, by Seattle Pastry Girl.
Sometimes you feel like a nut, sometimes you don’t… Little did Peter Paul Halajian know thousands of people would be singing that little ditty about his products. It was almost 26 years after the introduction of the Mounds Bar when the Almond Joy Bar was introduced. It was a replacement for the Dream Bar which was similar in make up to the Almond Joy. An interesting factoid : the Almond Joy was introduced more than 20 years after the death of Peter Paul. And a few more interesting tidbits:
In the song Gett Off, by Prince, he sings “Strip your dress down like I was strippin’ a Peter Paul’s Almond Joy.”
In the HBO series Weeds, Almond Joy was the favorite candy of Nancy’s late husband, Judah.
One of the Allman Brothers early band names was the Allman Joys.
And sad but true, the Peter Paul Company is no longer in business-Almond Joys are now produced by Hershey’s .
Almond Joy Tart
Yield: Six 4inch individual tarts
Ingredients
For the Almond Tart Dough
1 large egg1/4 cup whole toasted almonds
1/4 cup sugar
1 1/4 cups plus 2 tablespoons all purpose flour
1/4 teaspoon salt
1/2 cup ( 1 stick ) cold unsalted butter, cut into 1/2 inch cubes
For the Coconut Filling
8 ounces good quality white chocolate, coarsely chopped
1 cup heavy cream
2 cups unsweetened shredded coconut ( if you are coconut obsessed, go ahead and use 2 1/4 cups)
1 tablespoon light rum
For the Chocolate Glaze and Garnish
2 ounces good quality milk chocolate, coarsely chopped
2 ounces good quality dark chocolate ( 60-72% ), coarsely chopped
1/2 cup heavy cream
6 whole toasted almonds
Make the Almond Tart Dough
In a small bowl, lightly whisk the egg and set it aside.
Put the almonds and sugar in the bowl of a food processor and pulse until the almonds are finely ground. Add flour and salt and pulse again just until mixed. Add the butter and pulse until sandy ( about 6 to 10 quick pulses). Pour in the egg and pulse just until the dough begins to cohere into a ball. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate it for at least 1 hour or overnight.
Make the Coconut Cream Filling
Place the white chocolate in a medium heatproof bowl.
In a small saucepan set over medium heat, heat the cream just to a boil. Pour it over the white chocolate and let it stand for 30 seconds. Slowly, starting in the center of the bowl, whisk the cream and white chocolate until smooth. Cover and refrigerate the ganache for 4 hours or overnight before proceeding.
Assemble the Tart
Dust a work surface with flour. Place the disk of chilled dough on the work surface and divide it into 6 equal portions. Shape each into a smooth disk. (Note: The dough will be sticky. Make sure to turn it with a bench knife or offset spatula as needed and keep the working surface floured.) Use a rolling pin to roll each piece of dough into a 5 1/2 inch circle just over 1/8 inch thick. Very gently press each dough round into a 4 inch tart pan with removable bottom.
Place the tart pans in the freezer for 30 minutes. Preheat the oven to 375 degrees F.
Line the tart crusts with aluminum foil, and fill each one three-quarters full with pie weights or dried beans. Bake them for 15 minutes, then remove the foil and weights and bake for another 10 minutes, or until lightly browned. Transfer the tart pans to a wire rack to cool.
Make the Coconut Cream Filling
Meanwhile, in the bowl of a standing mixer fitted with the whisk attachment, beat the white chocolate ganache at medium speed until soft peaks form. Do not over whip. Gently fold in the coconut and the rum. Divide the filling evenly among the cooled tart shells and place them in the refrigerator while you make the chocolate glaze.
Make the Chocolate Glaze
Place the milk and dark chocolates in a medium heatproof bowl.
In a small saucepan, heat the heavy cream until it is just about to boil. Pour it over the chocolates and whisk to combine. Let the mixture set for about 10 minutes. Remove the tarts from the refrigerator and spoon the glaze evenly over each one. Top each tart with one almond and refrigerate again until the glaze sets up, about 10 minutes.
The tarts can be stored, tightly covered, in the refrigerator for up to 2 days.
Baked Note: It would seem that a chocolate tart crust would be the perfect shell for a riff on the Almond Joy, but it fell short during many tests and trials. The chocolate overwhelmed the coconut, and somehow it just felt entirely contrived.
You won’t regret trying this recipe, the only regret will be you can’t stop eating them ! Happy New Year everyone.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.