BOURBON CARAMEL PUMPKIN TART
Ingredients
Serves 10
CRUST:
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) fine cornmeal
½ cup (125 ml) icing sugar
¼ tsp (1 ml) fine salt
½ cup (125 ml) cold unsalted butter, diced, plus extra for greasing
1 large egg
BOURBON CARAMEL:
½ cup (125 ml) light brown sugar
1 tbsp (15 ml) water
2 tbsp (30 ml) unsalted butter
½ tsp (2 ml) salt
1 cup (250 ml) whipping cream
¼ cup (60 ml) bourbon
PUMPKIN CUSTARD FILLING:
4 oz (125 g) plain cream cheese
⅓ cup (75 ml) light brown sugar
1 large egg
1 large egg yolk
¾ cup (175 ml) pumpkin purée
1 tsp (5 ml) ground cinnamon
¼ tsp (1 ml) ground cardamom
¼ tsp (1 ml) ground nutmeg
½ tsp (2 ml) ground ginger
¼ tsp (1 ml) fine salt
½ cup (125 ml) half and half cream
¼ cup (60 ml) toasted, salted pumpkin seeds
2 tbsp (30 ml) toasted pine nuts
sweetened whipped cream (optional)
Instructions
- To make CRUST: In a food processor pulse together flour, cornmeal, icing sugar and salt. Scatter 1⁄2 cup (125 ml) cubed butter over dry ingredients and pulse until butter is coarsely incorporated, 3 or 4 pulses. Add egg and continue to pulse until dough clumps together. Turn dough out onto a work surface and lightly knead just to incorporating ingredients. Gather into a ball, wrap with plastic wrap or place in a tightly sealed plastic bag and refrigerate at least 2 hours.
- Lightly grease a high-sided 9-in (23cm) tart pan with removable bottom and set aside. Roll out chilled dough on lightly floured piece of parchment paper into a 13-in (33 cm) round, lifting and turning dough occasionally to ensure it doesn't stick. Turn dough into prepared tart pan and press into pan. Trim overhang, seal any cracks with extra trimmed dough and pierce crust all over with fork. Freeze for at least 1 hour.
- Preheat oven to 375 F (190 C). Press a piece of tin foil tightly against tart shell and bake in middle of oven for 20 minutes. Carefully remove foil. If shell puffs, press down gently with back of a spoon. Bake another 10 minutes until shell is firm and edges are tinged golden brown. Transfer to a wire rack and let cool, 30 minutes. Keep oven on.
- Make BOURBON CARAMEL: In a medium- sized saucepan, stir together brown sugar, water, butter and salt over medium heat. Stir continuously until sugar melts and mixture begins to darken, 5 minutes. Slowly whisk in whipping cream, taking care as mixture will bubble up. Simmer, whisking occasionally, until smooth and very thick, 10 to 15 minutes. Whisk in bourbon and bring back to a simmer, whisking occasionally, until very thick again, another 4 to 5 minutes. Remove from heat and transfer to a heatproof bowl. Pour 1⁄3 cup (75 ml) caramel over bottom of cooled crust, setting remaining caramel aside at room temperature. Spread into an even layer over crust. Refrigerate for 15 minutes, allowing caramel to set.
- To make FILLING: In a stand mixer fitted with paddle attachment, beat together cream cheese and 1⁄3 cup (75 ml) brown sugar on medium speed until light and fluffy, 2 minutes. Add egg and egg yolk, beating until well combined. Add pumpkin purée, cinnamon, cardamom, nutmeg, ginger, salt and cream. Mix until thoroughly combined. Place tart pan containing cooled crust on a baking sheet and slowly pour filling over caramel layer. Bake until filling has puffed slightly, 30 to 35 minutes. Place tart pan on a wire rack and allow tart to cool completely.
- In a small bowl stir together pumpkin seeds and pine nuts.
- Pour remaining caramel over pumpkin custard and spread evenly with a spatula. If caramel is too stiff, warm gently in a saucepan over medium-low or microwave in 10 seconds bursts, stirring between each, until pourable. Sprinkle pumpkin seed mix around edge of tart and refrigerate until caramel is firm, a minimum of 4 hours, up to 24 hours.
- When ready to serve, unmould tart from pan and transfer to a serving platter. Cut and serve chilled.
Drink Pairings
BLACK FOREST TRIFLE
Ingredients
Serves 8 to 10
BLACK FOREST CAKE:
2 cups (500 ml) all-purpose flour
1½ cups (375 ml) sugar
½ cup (125 ml) Dutch-processed cocoa
1½ tsp (7 ml) baking soda
½ tsp (2 ml) salt
½ tsp (2 ml) baking powder
1 cup (250 ml) buttermilk
½ cup (125 ml) canola oil
2 tsp (10 ml) vanilla extract
1 cup (250 ml) hot, strong coffee
TRIPLE CHOCOLATE CUSTARD:
1¼ cup (310 ml) sugar
¾ cup (175 ml) Dutch-processed cocoa powder
¾ cup (175 ml) cornstarch
¼ tsp (1 ml) salt
3 cups (750 ml) whole milk
3 cups (750 ml) half and half
4 oz (60 ml) bittersweet chocolate, finely chopped
4 oz (60 ml) milk chocolate, finely chopped
1 tbsp (15 ml) vanilla extract
WHIPPED CREAM:
3 cups (750) whipping cream
¼ cup (60 ml) icing sugar
2 tsp (10 ml) vanilla extract
2 x 13 oz (375 g) jars cherries in kirsch or similar, drained, reserving liquid
Instructions
- Preheat oven to 350 F (180 C). Grease and flour a 13 x 9-in (3.5 L) baking pan.
- In a large bowl, sift flour, sugar, cocoa, baking soda, salt and baking powder. Add buttermilk, oil and vanilla. Stir until just combined. Mix in coffee and stir until well combined. Pour into prepared pan and bake until a skewer comes out clean, about 25 to 30 minutes or until the top springs back when pressed lightly.
- Cool cake completely. Invert cake onto cutting board and cut into 1-in (2.5 cm) cubes. Cover and set aside until ready to assemble.
- To make TRIPLE CHOCOLATE CUSTARD: In a mixing bowl, stir together sugar, cocoa, cornstarch and sugar until well blended. Slowly whisk in milk until smooth then slowly whisk in the half and half.
- Transfer to a heavy-bottomed saucepan and heat over medium heat, whisking constantly until it comes to a boil. Boil gently for 2 minutes, stirring to prevent burning the bottom. Remove from heat and gradually mix in bittersweet chocolate and vanilla.
- Transfer the saucepan to an ice bath to cool, stirring frequently, about 15 minutes. Stir in the milk chocolate. Refrigerate until cold.
- To make WHIPPED CREAM: Whip cream with icing sugar until soft peaks form. Add vanilla extract and beat until stiff.
- Place half the diced chocolate cake in bottom of a trifle dish. Drizzle with ¼ cup (60 ml) reserved cherry juice. Top with half of the custard, then half of the drained cherries and half of the whipped cream. Repeat layering with remaining cake.
- Cover with plastic wrap and refrigerate for at last 2 hours or up to a day before serving. These can also be made in small serving dishes, dividing ingredients and layering in order. Garnish with chocolate and a few reserved cherries.
Drink Pairings
CAJETA ICE CREAM WITH TORTILLA CONE
Ingredients
Serves 8 tortilla cones
1 vanilla bean, split in half lengthwise
1 cinnamon stick, about 4-in (10 cm) long
4 cups (1 L) goat’s milk
¾ cup (175 ml) granulated sugar
½ tsp + ⅛ tsp (2.5 ml) baking soda
pinch kosher salt
2 cups (500 ml) chilled whipping cream
1 tbsp (15 ml) dark rum or vanilla extract
salted popcorn, optional, for garnish
CINNAMON SUGAR TORTILLA CONES:
½ cup (125 ml) sanding sugar or turbinado sugar
1 tsp (5 ml) ground cinnamon
8 Homemade Corn Tortillas, 6-in (15 cm) each
¼ cup (60 ml) vegetable oil
2 tbsp (30 ml) clover honey
Instructions
- Scrape seeds out of vanilla pod and reserve for another use. In a medium saucepan stir together vanilla pod, cinnamon stick, goat’s milk, sugar, baking soda, and salt. Place over medium heat and cook, stirring occasionally with a heat-resistant spatula, until sugar dissolves and milk gets foamy, about 15 minutes.
- Continue to cook at a gentle simmer, stirring and scraping down sides of saucepan very frequently until milk is thick, golden, and reduced to no more than a thin, very thick layer, about 45 minutes. Stir mixture more frequently as it thickens to prevent scorching. Cook mixture until a trail remains for 1 to 2 seconds when spatula is dragged across bottom of saucepan. Remove from heat and discard vanilla pod and cinnamon stick. If total amount of cajeta is less than 1 cup (250 ml) thin with a bit of extra goat’s milk or else it will be too thick once cooled. Transfer cajeta to a large heat resistant bowl and allow to cool to room temperature. Refrigerate until ready to use.
- In a large bowl, whisk whipping cream and rum together until stiff peaks form. Stir a third whipped cream into chilled cajeta until just combined. Gently fold remaining whipped cream into cajeta mixture before pouring into a 9x5-in (2 L) loaf pan. Cover with plastic wrap and freeze until firm, about 6 hours. Serve ice cream scooped into Tortilla Cones and garnish with a sprinkle of salted popcorn, if desired. Enjoy immediately.
- To make CINNAMON SUGAR TORTILLA CONES: Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together sugar and cinnamon. Set aside.
- Brush both sides of each tortilla with oil before rolling each into a cone shape. Secure seam with a couple of toothpicks. To ensure cone keeps it shape while baking, crinkle up some tin foil and place it inside cone. Place tortillas seam side down on baking sheet and bake for 5 minutes. Rotate cone so seam side faces up and continues baking until lightly browned and starting to crisp up, another 5 to 10 minutes. Allow cones to cool for 1 minute before removing and discarding toothpicks and foil. Cool to room temperature on a wire rack. Tortilla cones should crisp up as they cool. If still a little soft, return to oven for another 2 to 3 minutes. When cool, paint a 1-inch (2.5 cm) line around top of cone with honey. Dip honey pained portion of cone in sugar cinnamon mixture to coat. Tortilla cones are best served eaten within a couple of hours of being made.
Drink Pairings
APRICOT-ALMOND PASTRY SLICES
Ingredients
Serves 10 to 12
PASTRY:
¾ cup (175 ml) cold, unsalted butter
2¼ cups (560 ml) all-purpose flour, sifted
¼ cup (60 ml) granulated sugar
½ tsp (2 ml) salt
¼ tsp (1 ml) baking powder
4 to 6 tbsp (60 to 90 ml) ice water
1 tbsp (15 ml) apple cider vinegar
1 egg, whisked
FILLING:
4 cups (1 L) fresh apricots, halved and pitted
⅓ cup (75 ml) fresh orange juice
½ cup (125 ml) apricot preserves
¼ cup (60 ml) light brown sugar
1 tbsp (15 ml) unsalted butter
½ lemon, zest only
2 tsp (10 ml) tapioca starch or cornstarch
¼ tsp (1 ml) almond extract
1 cup (250 ml) sliced almonds, toasted
TOPPING:
½ cup (125 ml) sifted icing sugar
1 to 2 tbsp (15 to 30 ml) whole milk or cream
½ tsp (2 ml) vanilla
Instructions
- To make PASTRY: Cut butter into cubes and freeze for 30 minutes. In a large zip-lock bag combine flour, granulated sugar, salt and baking powder. Stir and freeze, at least 30 minutes. Place ice-cold flour in food processor with metal blade. Add two thirds of frozen butter and pulse until mixture resembles coarse meal. Add remaining butter and pulse until frozen butter is the size of small peas. Add 4 tbsp (60 ml) ice water and vinegar and pulse a few times. If mixture does not hold together when pinched, add remaining water. Turn dough out onto a clean work surface and gather it together. Flatten slightly into a large disk. Tightly seal in plastic wrap and refrigerate for 2 hours or preferably overnight. Can be refrigerated for several days.
- In a medium-sized saucepan combine FILLING ingredients except for tapioca starch, almond extract and almonds. Stir gently over medium heat for about 10 minutes or until apricots are very soft. Remove from heat. Sprinkle with starch, almond extract and three quarters of the sliced almonds. Stir in and set aside to cool. Can be made day ahead, if desired. Cover and refrigerate.
- To make pie, preheat oven to 375 F (185 C). Line a baking sheet with parchment paper. On a lightly floured surface, using a floured rolling pin, roll dough into a 12 x 18-in (30 x 45 cm) rectangle. Trim to 11 x 16-in (28 x 40 cm).
- Using a long thin spatula, transfer pastry to lined baking sheet. Turn baking sheet so long side is facing you. Brush edges of pastry with whisked egg. Spread filling evenly over bottom half of long side leaving a ½-in (1.25 cm) border. Fold top horizontal half over filling towards you. Press edges of pastry to seal. Press lightly along edges with tines of a fork to secure. Brush entire surface with remaining egg. Using a paring knife, slash surface with 5 small steam vents.
- Bake in centre of preheated oven for 45 to 55 minutes or until golden brown. Transfer baking sheet to rack to cool.
- In a measuring cup, combine TOPPING ingredients. Stir until smooth, adding just enough milk to make it pourable but not too runny. Drizzle in a zigzag pattern over top and sprinkle with remaining toasted almonds. Let rest and settle for about 2 hours before slicing and serving. Best eaten at room temperature day it’s made.
Drink Pairings
BUCHE DE NOEL
Ingredients
Serves 8 to 10
RICOTTA FILLING:
1½ lbs (750 g) ricotta cheese
½ cup (125 ml) candied orange peel, finely chopped
3 oz (90 ml) semi-sweet chocolate, finely chopped
6 tbsp (90 ml) icing sugar
¼ cup (60 ml) orange liqueur
MERINGUE MUSHROOMS:
2 large egg whites
pinch salt
½ cup (125 ml) sugar
1½ oz (45 ml) semi-sweet chocolate, chopped
WHIPPED MOCHA GANACHE:
2 cups (500 ml) whipping cream
8 oz (250 g) semi-sweet or bittersweet chocolate, finely chopped
2 tbsp (30 ml) instant coffee
CHOCOLATE GÉNOISE:
3 large eggs
3 large egg yolks
¼ tsp (1 ml) salt
¾ cup (175 ml) sugar
⅓ cup (75 ml) cake flour
⅓ cup (75 ml) cornstarch
¼ cup (60 ml) cocoa
Instructions
- To make RICOTTA FILLING: Combine all ingredients in a bowl, and mix well. Set aside. Allow to soften enough to spread.
- To make MERINGUE MUSHROOMS: Preheat oven to 225 F (105 C). Line a baking sheet with parchment paper. In a large bowl, beat egg whites with salt on high speed until soft peaks form. Continue whipping, adding sugar 1 tbsp (15 ml) at a time, until meringue is very stiff and glossy. Transfer meringue to a pastry bag fitted with a ½-in (1.25 cm) plain tip then pipe 20-22 mushroom “caps” in 1-in (2.5 cm) mounds. Smooth tops of the round mushroom caps with a finger dipped in water. Pipe the same number of “stems” by making a base that’s slightly thicker, tapering the meringue as you pull the bag straight up, leaving a pointed top. Bake for 1½ hours. Let cool completely.
- To assemble, with a sharp paring knife, carve a small hole in the underside of each mushroom cap, large enough to fit the points of the stems. Melt chocolate. Dip the pointed tips of the stems into the chocolate and press each one into the hole on the underside of the caps. Set on a baking rack to cool. Transfer to an airtight container until ready to use.
- To make WHIPPED MOCHA GANACHE: In a saucepan, heat cream over medium-high heat until it simmers. Remove from heat, add chocolate and coffee and stir until partially melted. Let stand 15 minutes to complete melting. Stir mixture again until smooth. Let cool. Cover surface of chocolate mixture with waxed paper or plastic wrap to prevent skin from forming. Refrigerate until extremely cold, preferably overnight. When ready to compile buche, beat with an electric mixture until medium-stiff peaks form. Do not overbeat, as ganache stiffens considerably when beaten, must be spread immediately.
- To make CHOCOLATE GÉNOISE: Preheat oven to 400 F (200 C) and set rack in the middle of the oven. Butter and line a 10 x 15-in (25 x 38 cm) jelly roll pan.
- Half fill a medium saucepan with water and bring to a boil over high heat. Lower to simmer. Whisk together eggs, yolks, salt and sugar in bowl of an electric mixer. Place over pan of simmering water and whisk gently until mixture is just lukewarm, about 100 F (38 C). Whip on mediumhigh speed until the egg mixture is cooled and tripled in volume.
- Sift together flour, cornstarch and cocoa. Sift ⅓ of the flour mixture over beaten eggs. Gently fold in flour mixture, repeat with another third of flour mixture and finally with the remainder.
- Scrape batter into prepared pan. Bake for 10 to 12 minutes, or until well risen, and springs back when touched. Do not overbake. Use a paring knife to loosen cake from the sides of pan. Invert cake onto a baking rack and let cake cool right-side up on the paper. Turn the génoise layer over and peel away the paper. Invert onto a fresh piece of parchment paper.
- Gently spread the softened ricotta filling, leaving a 1-in (2.5 cm) edge on each of the longer edges. Use the paper to help roll the cake into a tight cylinder. Wrap with plastic wrap, transfer to a baking sheet and refrigerate at least 1 hour before icing and decorating the outside. This can be done the day before.
- Trim off both ends of the cylinder of cake, making about 2-in (5 cm) diagonal slices. Set the long centre section on a serving plate or tray, and place one of the cut pieces with the diagonal end against the cake and the flat end facing up. Attach the second piece to the other side. Ice and cover the “log” with whipped ganache, making sure to curve around the protruding stumps. Streak the ganache with a fork or decorating comb to resemble bark. Dust with cocoa. Arrange mushrooms around the cake.
Drink Pairings
AVOCADO LIME PARFAITS
Ingredients
Serves 8
2 cups (500 ml) whipping cream
¾ cup (175 ml) sweetened condensed milk, chilled, divided
5 tbsp (75 ml) berry sugar, divided
1 tsp (5 ml) vanilla extract
2 large, ripe Haas avocados
1 tbsp (15 ml) lime zest
3 tbsp (45 ml) lime juice
1 lime, cut into wedges, for garnish
Instructions
- Place whipping cream in a large, chilled mixing bowl. With an electric mixer, whip cream until soft peaks form. Gradually beat in ½ cup (125 ml) chilled condensed milk until firm peaks form. Beat in 2 tbsp (30 ml) sugar and vanilla and transfer to a piping bag filled with a 1A piping tip. Refrigerate while preparing avocado purée.
- Peel avocados and remove the pits. Coarsely chop and place in a blender or food processor along with ¼ cup (60 ml) remaining sweetened condensed milk and sugar. Pulse until blended, scraping down sides of bowl with a spatula. Add lime zest, reserving a little for garnish, and lime juice. Continue to pulse until very smooth. Transfer to a piping bag filled with a 1A piping tip.
- To assemble, line up 8 x 6 oz (175 ml) glasses. Pipe about 3 tbsp (45 ml) avocado purée into the bottom of each glass. Pipe a layer of whipped cream on top of avocado making sure to evenly cover avocado to prevent it from discolouring. Add another layer of avocado and top with a thick layer of cream. Garnish with a little lime zest and a wedge of lime. Refrigerate until ready to serve. Best served the same day.
Drink Pairings
BROWN BUTTER AND SALTED CARAMEL LAYER CAKE
Ingredients
Serves 8
CAKE:
1 cup+6 tbsp (340 ml) salted butter, plus extra for greasing
2½ cups (625 ml) all-purpose flour
4 tsp (20 ml) baking powder
1 cup (250 ml) milk
¼ tsp (1 ml) almond extract, optional
1 tsp (5 ml) vanilla extract
1½ cups (375 ml) granulated sugar
4 large eggs
VANILLA CITRUS ICING:
1¾ cups (425 ml) salted butter, at room temperature
5 cups (1¼ L) icing sugar
⅓ cup (75 ml) whole milk
½ tsp (2 ml) grated tangerine zest
1 vanilla bean, split lengthwise, seeds scraped out
SALTED CARAMEL DRIZZLE:
1 cup (250 ml) granulated sugar
¼ cup (60 ml) water
1 tsp (5 ml) clear corn syrup
7 tbsp (105 ml) salted butter
⅓ cup (75 ml) whipping cream
1 tsp (5 ml) flaky sea salt, plus extra for garnish
Instructions
- Melt butter in a medium-sized saucepan over medium heat. Cook, stirring occasionally, until butter starts to change colour to a golden brown, about 8 to 10 minutes. Remove from heat and pour into a bowl along with any caramelized brown bits. Refrigerate until solidified, about 1 hour. Allow butter to come to room temperature before proceeding.
- Arrange oven racks in upper and lower third of oven before preheating to 350 F (180 C). Grease 4 round 6-in (15 cm) cake pans and line bottoms with parchment paper.
- To make CAKES: In a medium bowl, whisk together flour and baking powder. Set aside.
- In a glass measuring cup, stir together milk, almond extract, if using, and vanilla extract. Set aside.
- In electric stand mixer fitted with paddle attachment, cream together browned butter and sugar on medium speed until fluffy and pale, about 5 minutes. Add eggs, one at a time, beating well to incorporate each before adding next one. Alternate adding flour mixture (in four additions) and milk mixture (in three additions) beginning and ending with flour. Stir until smooth, occasionally scraping down sides of bowl. Divide cake batter evenly among prepared tins and spread out evenly with a spatula. Bake, rotating halfway through cooking time, until cakes are golden brown and a wooden skewer inserted in the centre comes out clean, about 30 to 35 minutes. Allow cakes to cool in tins on a wire rack for 15 minutes before carefully turning out onto rack and cooling completely. Once cooled, cake layers may be wrapped tightly in plastic wrap and refrigerated for up to 2 days.
- When ready to assemble cake, make Vanilla Citrus Icing. Place salted butter in bowl of an electric stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, about 5 minutes. Turn mixer to low speed and gradually add icing sugar until well incorporated. Add milk, tangerine zest and vanilla bean seeds and beat on medium speed until incorporated. Increase mixer to high speed for 2 minutes and continue to beat until pale and fluffy.
- Place first layer of cake on a serving plate or cake stand and spread with 1⁄2 cup (125 ml) icing over top of cake in an even layer with a spatula. Sandwich icing with another layer of cake and repeat icing remaining cake layers. Thinly crumb-coat outside and top of cake with about 1 cup (250 ml) of icing. Place cake in refrigerator to chill for 1 hour. Cover remaining icing with plastic wrap and set aside at room temperature while cake chills.
- Make SALTED CARAMEL DRIZZLE: Place sugar, water and corn syrup in a heavy- bottomed, medium-sized saucepan and place over medium heat. Bring to a boil and stir gently until sugar dissolves. Continue cooking, without stirring, until mixture starts to turn golden brown. At this point, you may swirl saucepan occasionally to prevent bottom from burning. When mixture turns a dark golden brown, orreaches350F(180C)onasugar thermometer, whisk in butter all at once. Take care as mixture will bubble up. Once butter has been incorporated, whisk in cream, taking care as mixture might bubble up again. Whisk over heat until smooth. Transfertoaheatproofbowl,stirinsalt and allow to cool to room temperature.
- Cover cake with remaining icing and chill again for at least another hour.
- Pour caramel over top of chilled cake, allowingittodripoverthesides.Return cake to refrigerator for at least 30 minutes to set caramel.
- Remove cake from fridge at least 30 minutes before serving. Garnish with a light sprinkle of sea salt over top before slicing and serving.
Drink Pairings
BUTTER TART BAR
Ingredients
Serves
PASTRY:
1 cup (250 ml) butter, chilled and cut into cubes
2½ cups (625 ml) pastry flour
¼ tsp (1 ml) salt
¼ to ½ cup (60 to 125 ml) cold water
FILLING:
½ cup (125 ml) brown sugar
½ cup (125 ml) brown rice or corn syrup
1 egg
2 tbsp (30 ml) butter, melted
2 tsp (10 ml) vanilla extract
½ tsp (2.5 ml) salt
2 tsp (10 ml) Canadian rye whisky
½ cup (125 ml) raisins, soaked in hot water and drained
Instructions
- To make PASTRY: In a food processor blend the butter, flour, and salt until the mixture looks like coarse crumbs the size of a pea. Sprinkle with ¼ cup (60 ml) of water. Pulse until the dough sticks together when squeezed, adding up to ¼ cup (60 ml) more water if needed, 1 tbsp (5 ml) at a time. It will still look crumbly.
- Form the dough into two balls, wrap with saran wrap and chill in the fridge for at least 2 hours, preferably overnight.
- Roll the dough to 1¼-inch (3 cm) thickness and line the tart mould. Trim the edges and chill for 1 hour in the refrigerator.
- To make FILLING: Preheat oven to 350 F (180 C).
- Mix all ingredients together in a mixing bowl. Pour the filling into the tart shell and bake for 30 to 40 minutes, or until the pastry is golden brown.
Drink Pairings
APRICOT ALMOND BUTTER BARS
Ingredients
Serves 16 large bars
2 cups (500 ml) large flake, old-fashioned rolled oats
½ cup (125 ml) slivered almonds
½ cup (125 ml) coarsely chopped hazelnuts
2 tbsp (30 ml) each flaxseeds, sesame seeds
2 cups (500 ml) unsweetened puffed whole grain cereal
⅔ cup (150 ml) dried currants
⅔ cup (150 ml) chopped dried apricots
½ cup (125 ml) chopped seedless raisins
½ cup (125 ml) creamy almond butter
⅓ cup (75 ml) light brown sugar
½ cup (125 ml) honey
1 tsp (5 ml) vanilla extract
½ tsp (2 ml) fine sea salt
Instructions
- Position baking rack in centre of oven. Preheat to 350 F (180 C). Butter a 9 x 13-in (3.5 L) baking pan. Set aside.
- In a large mixing bowl, combine oats, almonds, hazelnuts, flaxseeds and sesame seeds. Spread evenly over a large baking sheet. Bake until oats are lightly golden and nuts are fragrant, 8 to 10 minutes, stirring to mix halfway through. Transfer to a large mixing bowl to cool. Add puffed cereal, currants, apricots and raisins. Toss to combine.
- In a medium-sized saucepan, combine almond butter, brown sugar, honey, vanilla and salt. Heat over medium-low, stirring frequently, until mixture is emulsified and bubbling slightly, 5 minutes.
- Immediately pour mixture over dry ingredients and mix well to coat. Transfer to buttered baking pan. Coat hands with canola oil or butter and press mixture down firmly, making an even layer. Refrigerate uncovered until firm, about 1 hour. Cut into bars.
Drink Pairings
CANDY CANE AND DARK CHOCOLATE SEMIFREDDO
Ingredients
Serves 16
6 oz (180 g) dark chocolate, coarsely chopped
3 tbsp (45 ml) unsalted butter
3 large egg whites
¾ cup (175 ml) granulated sugar
2 cups (500 ml) whipping cream
4 oz (125 g) mascarpone, room temperature
1 tsp (5 ml) peppermint extract (optional)
PEPPERMINT CANDY CANE SEMIFREDDO:
1½ cups (375 ml) whipping cream
½ cup (125 ml) coarsely crushed peppermint candy canes, plus more for garnish
3 large eggs, separated
½ cup (125 ml) granulated sugar
¼ cup (60 ml) mint liqueur or 1 tsp (5 ml) peppermint liqueur
Instructions
- Spray two 9 x 5-in (2 L) loaf pans with cooking oil and line with plastic wrap with a slight overhang.
- To make Dark Chocolate Semifreddo, melt chocolate in a double boiler, making sure top pan does not touch simmering water. Remove just before fully melted and stir until smooth. Set aside to cool slightly.
- In a mixing bowl, beat egg whites and sugar with an electric beater until stiff peaks form. Set aside.
- In a chilled mixing bowl, whip cream and mascarpone with an electric beater until smooth.
- Gently fold chocolate mixture into stiff egg whites until blended. Then, gently fold in whipped-cream mixture. Divide mixture and pour each half into prepared loaf pans. Freeze for at least an hour.
- Meanwhile, make peppermint layer. In a chilled mixing bowl, whip cream until stiff peaks form. Fold in ½ cup (125 ml) crushed candy cane. Cover and chill until ready to use.
- Prepare an ice water bath by placing a medium-sized bowl into a larger bowl with ice and water. Set aside. In a double broiler, whisk egg yolks and 3 tbsp (45 ml) sugar until thick and foamy, about 5 to 7 minutes. Make sure top pan is not touching simmering water. While beating slowly, add the mint liqueur or peppermint extract. Then whisk vigorously for another 2 to 3 minutes. Transfer mixture to bowl over ice bath and whisk until cool.
- In another mixing bowl, whisk egg white and remaining sugar until sugar is dissolved and mixture is warm to the touch, about 2 to 3 minutes. Then beat with electric beater until stiff and glossy peaks form.
- Gently fold egg-white mixture into egg-yolk mixture a third at a time. Fold in whipped-cream mixture. Divide and spoon mixture on top of the frozen Dark Chocolate Semifreddo. Cover with plastic wrap and freeze until firm, at least 4 to 5 hours.
- Remove Candy Cane and Dark Chocolate Semifreddo from freezer and set aside for 5 minutes to soften slightly. Turn onto a board and remove plastic wrap. Garnish with crushed candy canes. Cut into slices, place on chilled serving plates and serve.