tart crust

10

Bourbon Salted Caramel Peach Tart 

It’s so good, I actually wanted to slap someone’s mother. I also let out a few profanities in approval. 

Ingredients for Fruit Topping

Sliced peaches and blueberries (or other fruit, optional) 

Ingredients for Tart Crust

1 ¼ cup all purpose flour

½ cup + 1 tbsp granulated sugar

1 tsp vanilla extract

1 egg yolk

8 tbsp cold butter chopped into cubes

2-3 tbsp ice cold water

Ingredients for Cream Filling

1 block of cream cheese (8 oz), softened to room temperature

1 tbsp heavy cream

½ cup of granulated sugar

1 tsp vanilla extract

1 tsp cinnamon 

1/8 tsp ground cardamom

Pinch of salt

Ingredients for Bourbon Salted Caramel 

1 cup granulated sugar 

5 ½ tbsp unsalted butter 

½ can coconut cream 

1/8 cup Bourbon

1 tsp vanilla extract 

2 tsp sea salt 

Directions for Fruit Tart

Preheat your oven to 365 degrees Fahrenheit.

In a food processor or large bowl, combine the dry ingredients.

Add in the cubed butter and process until you have small pieces of butter running through. Add in the egg yolk and ice cold water (as needed) until your tart dough comes together. If using your hands, follow the same instructions using two knives or a pastry cutter.

Remove the dough to a well floured surface and form a ball.

Press the dough into your tart pan making sure that everything is even.

Depending on your oven, you will bake the tart crust anywhere from 12-18 minutes – until the edges of the crust are golden.

Remove crust from oven and let cool completely.

Directions for Filling

Combine all ingredients and mix until creamy and completely smooth. This will take roughly 4-5 minutes.

Directions for Caramel 

In a deep sauce pan over medium heat, melt your sugar, stirring with a plastic/silicon spatula or whisk. 

Once your sugar melts/dissolves into a light amber color, slowly add in the butter and stir until melted. 

*The mixture will bubble when the butter is added. 

Once the butter has melted, slowly add in the coconut cream while the sauce pan is over the heat. 

Once incorporated, let the mixture come to a boil for 1 minute. Add in the bourbon during this boil. 

Remove from the heat, add in the vanilla, and stir in the salt.

Let cool and thicken completely. 

Assembly

Once the tart crust has cooled completely, fill it with the cream filling. Mix in a little bit of the caramel and swirl. 

Assemble the fruit in the design of your choice. 

Drizzle with caramel and add a dusting of powdered sugar (optional).

Slice and serve.

Enjoy!

4

Cherimoya & Strawberry Tart, Chamomile Pastry Crust
Cherimoya/Chamomile Cream Cheese Frosting
Cherimoya Glaze

Chamomile Pastry Crust
1ea Chamomile Pastry Dough (recipe here)
Roll out Pastry dough to 0.25" even thickness, enough to cover 9" tart pan. Blind bake at 350F for 20mns. Cool.
Fully bake crust to golden.  Reserve.

Cherimoya & Strawberry
a/n Cherimoya, seeds removed, medium dice
a/n Strawberries, sliced lengthwise
a/n Caster or Fine Sugar
a/n Lemon, juice
Toss cherimoya in sugar and add lemon juice to coat; reserve excess cherimoya liquid. Do same with strawberries; reserve in separate bowls.

Cherimoya/Chamomile Cream Cheese Frosting
a/n Cream Cheese, soft
a/n Sugar
a/n Reserved Cherimoya Liquid
a/n Chamomile Dust (recipe here)
Whip cream cheese, add sugar to taste; add cherimoya liquid to taste making sure frosting does not become runny.  Fold in chamomile dust.

Cherimoya Glaze
1part Water
1part Sugar
a/n Cherimoya Liquid
Make a thick simple syrup w equal parts water/sugar, add cherimoya liquid to taste; reserve.

Spread frosting on crust, arrange diced cherimoya and sliced strawberries, brush with cherimoya glaze; garnish w chamomile flowers and sprinkles of chamomile dust.
Keep cool until serving.

My Organic & Dairy Free Pear Tart Recipe

Happy Baking with my new creation 🍐🍐🍐

Ingredients & Method:

Step 1
Top of Tart:
2 Brown Bosc Pears (organic)
1 teaspoon raw brown organic sugar
1 teaspoon raw organic honey
Cook pears whole with ¼ cup water first and allow to cool - slice once ready to place on tart

Step 2
Crust of Tart:
1 ¼ cup organic sorghum flour
¼ cup organic almond meal
2 tablespoons raw organic sugar or alternative
2 tablespoons organic orange juice
¼ teaspoon rock salt
1 tablespoon organic quince paste (you can substitute with apricot jam if you don’t have quince)
¼ cup grape seed oil
Mix all ingredients together until it becomes like crushed biscuit texture. Place into 8" tart or flan tin and mound into shape.
Refrigerate for 1 hour to allow the crust to set

Step 3
Base of Tart:
1 teaspoon organic brown rice flour
¼ cup organic orange juice
¼ teaspoon organic cinnamon
½ teaspoon organic vanilla grounded
1 tablespoon organic quince paste (again apricot jam is ok if you don’t have quince)
Mix all these ingredients on low heat in a saucepan and stir until becomes smooth caramel type texture and allow to cool

Step 4
After 1 hour remove the tart crust from the fridge, lay a thin layer of the filling onto the tart crust just to cover the base and then decorate with the pear slices.
Bake in oven at 220 degrees celsius for 45 minutes

Remove from the oven and you will be pleasantly surprised with the result. Smells divine & tastes good too!

Serve with your favorite cream or ice-cream, but as I am dairy free this doesn’t work for me. I just devoured it on its own!

Enjoy xx

© John Kernick

Over-the-Top Dessert: This beautiful summer fruit tart combines creamy yogurt with honey so it’s deliciously sweet and tangy. Plus, the incredible graham-cracker crust is spiced with bits of crystallized ginger.

Recipe: Honeyed Yogurt and Blueberry Tart with Ginger Crust

9

Summer Fruit Tart 

Ingredients for Fruit Topping 

Summer fruit of your choice - I used peaches, strawberries, blueberries, and raspberries 

Ingredients for Tart Crust 

1 ¼ cup all purpose flour 

½ cup + 1 tbsp granulated sugar 

1 tsp vanilla extract 

1 egg yolk 

8 tbsp cold butter chopped into cubes 

2-3 tbsp ice cold water 

Ingredients for Cream Filling 

1 block of cream cheese (8 oz), softened to room temperature 

1 tbsp heavy cream 

½ cup of granulated sugar 

1 tsp vanilla extract 

Zest from one lime 

Freshly ground cardamom (one of my special ingredients) 

Ingredients for Glaze 

1 can of frozen lemonade concentrate, thawed completely

¼ cup granulated sugar 

1 ½ tbsp cornstarch 

Fresh lime juice 

Directions for Fruit Tart 

Preheat your oven to 365 degrees Fahrenheit. 

In a food processor or large bowl, combine the dry ingredients. 

Add in the cubed butter and process until you have small pieces of butter running through. Add in the egg yolk and ice cold water (as needed) until your tart dough comes together. If using your hands, follow the same instructions using two knives or a pastry cutter. 

Remove the dough to a well floured surface and form a ball. 

Press the dough into your tart pan making sure that everything is even. 

Depending on your oven, you will bake the tart crust anywhere from 12-18 minutes – until the edges of the crust are golden. 

Remove crust from oven and let cool completely. 

Directions for Filling

Combine all ingredients and mix until creamy and completely smooth. This will take roughly 4-5 minutes. 

Directions for Glaze 

In a pan over medium heat, dissolve the sugar, lime juice, and cornstarch in the lemonade concentrate. 

Cook for 2 minutes and remove from heat to cool and thicken. 

Assembly 

Once the tart crust has cooled completely, fill it with the cream filling. Assemble all fruit in the design of your choice and using a pastry brush, glaze the fruit. 

Add a dusting of powdered sugar (optional)

Slice and serve. 

Enjoy! 

A beautiful ValetinesChocolate Tarts with Chocolate Jelly insert and Coffee-flavor Meringue, topped with Red heart-shape Chocolate [More Home] [More Dessert]

For Valentines day, my mother embarked on a selfless journey: baking for a charity sale at her old high school, Wattana Withayalai academy. It was the first time she’d sold her cakes, and even then not for profit, but as a testament to her incredible skill and Facebook presence, she’s been inundated with orders day and night and sold out in the first half hour. These beautiful tarts had a chocolate crust with an almond mix that made it crusty and delicious, but made it that much more difficult to handle as a baker, not to mention the mirror glaze -  this is the difference between a baker who sells for profit, and a baker who bakes from the heart and soul. Hopefully my mother will open her goods up for public consumption officially sometime once she’s finished her cuisine classes! 

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