Category Archives: pies

Pumpkin Pie with Toblerone Swirl

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Pumpkin Pie with Toblerone Swirl
Until a couple of days ago I was convinced it’s impossible to improve on a pumpkin pie. Why mess with what is already perfection?  I still believe the classic recipe is pretty darn great but every once in a while it’s fun to try a twist on an old favourite, especially when this awesomeness comes into play. Ready? Pumpkin Pie meets…Pumpkin Pie with Toblerone Swirls
TOBLERONE. One of my favourite sweets ever! How could you not love those little crunchy bits of nougat in rich and smooth chocolate! It turns out that seams of light crunch mesh brilliantly with creamy pumpkin. A winning combination!Pumpkin Pie with Toblerone Swirls

I also topped each slice with whipped cream (a must) and a teensy bit of more crunch from crushed honeycomb. If you don’t have access to honeycomb you can use more crunchy nougat.Pumpkin Pie with Toblerone Swirls

Ingredients:

  • 9″ pie crust-1 (I used the same recipe as my Dulce de Leche Apple Pie )
  • Solid Pumpkin Puree- 400 gr/15 oz
  • Eggs- 3 large
  • Double Cream/Whipping Cream- 1/2 cup
  • Brown Sugar- 1/2 cup
  • Cinnamon- 1 1/2 tsp.
  • Cloves- 1/4 tsp.
  • Ginger- 1/4 tsp.
  • Nutmeg- 1/4 tsp.
  • Salt- 1/2 tsp.
  •  Toblerone (chopped)- 1/2 cup

For Topping:

  • Whipping Cream- 2 cups
  • Powdered Sugar- 1/4 cup
  • Vanilla- 1 tsp.
  • Honeycomb, crushed- 1/4 cup

Method:

Preheat your oven to 400F/200C. The recipe and directions for the best and flakiest pie pastry are found here.  Roll out your pastry on a floured surface, then drape on your rolling pin and transfer to the pie/tart plate.  This is a one crust pie so we want the edges nice and clean that come up to the top of your pie plate.  The next step is blind baking which is necessary for all tarts that are filled later or to ensure that the crust is not too soggy. Line your unbaked pie crust with parchment paper and fill the pie plate with rice or beans (or a combination like I did because I didn’t have enough of each to fill the plate!). Bake at 400F/200C for 15 minutes, then take out of the oven, turn the temperature to 350F/180C, let it cool for 5 minutes and then lift the parchment paper together with the weights out of the pie.

Making tarts (blind baking) Pumpkin Pie with Toblerone Swirls
While your crust is blind baking make your pumpkin filling. Beat your eggs with sugar, then add pumpkin puree, cream, cinnamon, nutmeg, cloves, ginger and salt. Set aside for a moment.  Now chop up your toblerone bar and melt it in a double boiler, stirring continuously so it doesn’t burn. Pumpkin Pie with Toblerone Swirls
Pour the pumpkin filling in the pie crust, then drop in melted chocolate randomly.Pumpkin Pie with Toblerone Swirls
Then take a skewer or a tooth pick and swirl it lightly.Pumpkin Pie with Toblerone Swirl
Bake in the oven for 40 minutes until the filling is set. It will probably crack like mine did because of the different consistency of pumpkin filling and chocolate but I thought it made it look even cooler!
Pumpkin Pie with Toblerone SwirlsToblerone made some pretty amazing craters in that pumpkin. Don’t you think?

Whip some cream with powdered sugar and vanilla.

Do serve it with some whipped cream and crushed honeycomb or nougat, the extra crunch is heavenly!
Pumpkin Pie with Toblerone Swirls
For more pumpkin treats check out Pumpkin Spice Latte Cupcakes, Toffee Honeycomb Pumpkin Muffins and DIY Pumpkin Spice Syrup.

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Shepherd’s Pie (with a kick!)

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Shepherd's Pie (with a kick!)
What happens when we bring the comfort and heartiness of British cooking and the spice and spunk of the Indian cuisine? Well, many good things actually! Dishes like Mulligatawny soup and Chicken Tikka Masala have long been a fixture in most British pubs and homes. Perhaps combining Shepherd’s Pie and Rogan Josh curry is not pioneering a new frontier but it IS creating a delicious and memorable dinner nonetheless. Look at the vibrancy of the colours!
Shepherd's Pie (with a kick!)
Preparing it as easy as 1-2-3 and, even better, I’ve got loads of pictures for you to follow along. 🙂
Ingredients:

  • Olive Oil- 1 tbsp.
  • Onion, chopped- 1 large
  • Cilantro, chopped- 1/2 bunch
  • Garlic, minced- 2 cloves
  • Extra lean ground beef- 1 lbs (technically Shepherd’s pie is made with ground lamb and Cottage pie is made with beef)
  • Carrots, diced-2 ( I used 1 orange and 1 purple!)
  • Cauliflower, chopped -1/2 head
  • Peas- 1/2 cup
  • Rogan Josh curry sauce or your favourite curry sauce ( I used Patak’s sauce since it’s my favourite)
  • Water- 1/2 cup
  • Potatoes, boiled and mashed- 4 large
  • Butter- 2 tbsp.
  • Salt and pepper

Shepherd's Pie (prep)
Method:

Wash and peel your potatoes and cut them in smaller and equal pieces, cook them in a slightly salted water until soft and mashable.

While your potatoes are cooking chop and dice all the vegetables. Just look at the colours here, all of the goodness of these will go into your meal! I saw purple carrots being sold at our local Sainsbury’s right before Halloween under the name “Witch’s Nose”. LOL I had to buy them! They look gorgeous and are incredibly sweet. My kids loved crunching on them for a snack. 🙂Shepherd's Pie (prep)

Separate cilantro leaves from the stalks, reserve the leaves and chop up the stalks, they carry too much flavour to get rid of them! Cook onions, cilantro stalks and garlic in 1 tbsp. of oil over low heat for 5-7 minutes. Shepherd's Pie (prep)
Add your ground beef and brown until no longer pink with a pinch of salt and pepper. Then add chopped carrots, cauliflower and curry sauce with 1/2 water, bring to a boil, then turn the heat down and simmer for 30 minutes until the vegetables are tender. Taste your curry for the seasoning, add more salt if necessary. Shepherd's Pie (prep)
While your curry is cooking prepare your mashed potato topping. When your potatoes are soft drain them and mash with 2 tbsp. of butter and a pinch of salt.
Shepherd's Pie (prep)
When your curry is done stir in frozen peas and chopped cilantro. Preheat your oven to 350F/180C.Shepherd's Pie (prep)
Empty the contents into a baking dish and top with mashed potatoes.
Shepherd's Pie (prep)
Bake at 350F/180C for 20-30 minutes until the filling is starting to bubble up. If you like a slightly crusty top on your potatoes broil it for 2-3 minutes at the end of your cooking time. Serve it with poppadums and mango chutney or a spicy lime chilli pickle. Shepherd's Pie (with a kick!)
Or you can dip your poppadums in the pie filling.Shepherd's Pie (with a kick!)
This shepherd’s pie is truly the best of the two worlds- the East and the West blending together.
Shepherd's Pie (with a kick!)
For more Indian food check out Chickpea and Butternut Squash Curry.
For British food take at look at Ground Beef Wellington and Wild Rabbit and Pheasant Pie.

Dulce de Leche Apple Pie

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Dulce de Leche Apple Pie
Do you remember that episode of Friends where Monica goes through 10 batches of oatmeal cookies in attempts to re-create Phoebe’s grandmother’s famous recipe and fails?  Only to find out later that it was on the back of a Nestle chocolate chip bag all along!  Well, something similar happened to me when I was about to make this apple pie.
Here is how the story goes. My lovely mother-in-law has an amazing pie crust recipe that is called “No Fail Crust Recipe”. Her pies are so tasty and the crust is so flaky that my father-in-law requests a birthday pie instead of a birthday cake.  I always call her right before I need it and write it down on a scrap of paper, use it and lose it. Every single time.  The day before Canadian Thanksgiving I texted her asking for the recipe again! No reply. I so deserved that. Finally, I get a text, “Just Google Tenderflake pie crust recipe”. What!!! Her famous No Fail Pastry recipe is printed on every Tenderflake box.  For those of you who are not Canadian, Tenderfllake is a major Lard producer in Canada 🙂 and apparently the creator of the BEST pie crust.  The recipe they came up with is quite unique as it has a bit of vinegar in it and creates the flakiest pastry I’ve ever seen or eaten. As you break into your pie crust you can literally see layers upon layers. It’s phenomenal.

On another note, as much as I am a firm believer in butter, you just can’t beat lard when it comes to light and delicate pie pastry! Everything in moderation. 🙂Dulce de Leche Apple Pie
What is even funnier I’ve had a recipe card cut out of a Tenderflake box ages ago tucked into one of my cookbooks. All this time!
So the recipe I am about to share makes 3 9″ double crust pies which serves me just right. I usually make one pumpkin and one apple pie for the holidays and freeze the rest of the pastry for another occasion.
As you probably see from the pictures above I didn’t just make an ordinary apple pie. Not only does it have dulce de leche added to the apples but it also features a BEAUTIFUL top crust. Don’t worry it’s not difficult to make, in fact it’s easier than a regular method and I will show you exactly how I did it.
Dulce de leche Apple Pie
Ingredients {for the pie crust}: Yields 3 9″ double pie crusts or 6 pie shells

  • All purpose flour- 5 1/2 cups/1.4 litres
  • Salt- 2 tsp.
  • Lard- 1lb/454 gr
  • Vinegar- 1 tbsp.
  • Egg, beaten- 1 large
  • Ice cold water

Method:

  1.  Mix together flour and salt.
  2.  Cut in lard with pastry blender until mixture resembles coarse breadcrumbs.
  3. In 1 cup (250ml) combine vinegar and egg. Add water to make 1 cup. Gradually stir liquid into flour and lard mixture. You might need to add a little more cold water to make the pastry dough come together. Please, don’t overmix. If you think you have a perfectly shaped dough you’ve probably gone to far. 🙂
  4. Divide into 3 equal parts, wrap them in plastic wrap and put them in the refrigerator to chill or a freezer if you are intending to use some of them later.

Ingredients {for the apple filling}:

  • Firm Apples- 6 large
  • Sugar- 2/3 cup *See Note
  • Cinnamon- 1 1/2 tsp.
  • Dulce de leche- 1/2 cup plus extra for serving ** See Note at the bottom of the post on how to make dulce de leche
  • Flour- 1/4 cup
  • Egg, beaten- 1 ( for brushing on top)
  • Coarse Sugar- 1 tbsp. (I used Demerara sugar)

Method: 

Peel and core your apples and slice them thinly. In a large mixing bow combine sliced apples, sugar, cinnamon, flour and dulce de leche. Make sure dulce de leche evenly coats the apples. Lick your finger. Mmm…

Now let’s make that pie!

Method: {How to put your pie together}

Preheat your oven to 400F/200C

  1. Take your pie crust out of the fridge and cut 2/3 off. Roll it out on a floured surface, drape it on your rolling pin and carefully transfer your pie crust into the pie plate. Make sure your pie crust hangs over the edges a little bit which will help to bring bottom and top crust together.
  2. Fill your pie crust with the apple mixture.
  3. Now the fun part.  Let’s get creative and make the top crust! Roll out the remaining pastry on a floured surface and cut out little shapes with a pastry/cookie cutter. I used my apple cookie cutter but you can you use anything you love that fits the autumn theme. 🙂 Dulce de leche Apple Pie (top crust prep)
  4. Brush the pastry that covers the rim of your pie plate with the egg wash and start placing the little pastry “apples” on the outer row making sure they are connected to the edges of the bottom crust, overlapping them slightly and brushing each circle with an eggwash to make individual cut out “apples” stick to each other and to give your pie an attractive shiny and golden finish. It’s okay to leave a little space betweens the pastry “apples” as it will act as slits and will allow the pie to ventilate while baking. Dulce de leche Apple Pie

Once you finished the first row, continue the same way until the whole pie is covered. Dulce de leche Apple Pie (top crust prep)

5. Don’t forget to brush it with the egg wash, it will seal all the individual bits of pastry and give your pie a beautiful golden colour. Sprinkle with 1 tbsp. of coarse sugar.

6. Put the pie in the oven on the lower rack and place a large baking sheet/pan to catch all the drips from the pie to eliminate a lot of mess in the oven.  Bake for 20 minutes then reduce the temperature to 375F/190C and bake for 40-50 minutes until the crust is golden and the apples are soft. If your apples are very ripe it will take less time to cook but it might take longer if your apples are not very ripe. In this case, loosely cover your pie with some foil and continue baking until the apples are tender all the way through. (Test with a knife for doneness, it should pierce them easily).

Once your pie is baked. Cool it for several hours. If you cut into it too early (like I often do) it will be very runny, however waiting a bit longer allows for all the juices to thicken so you don’t end up with an apple soup at the bottom of your pie plate. :-). Serve drizzled with a tablespoon of dulce de leche. I am sure I don’t have to tell you how indulgent it tastes. Pure heaven.

Dulce de leche Apple Pie

Can you see all the crumbs? I tell ya the flakiness of this pie crust is incredible!

Dulce de leche Apple Pie

Not to mention cinnamon apples in gooey dulce de leche sauce. A perfect holiday treat.

Dulce de leche Apple Pie

*Note: The amount of sugar will depend on the sweetness of your apples. Mine were very green and very tart so I used 2/3 cup sugar plus dulce de leche and it was the right call. However, you might need less sugar than I did so ALWAY taste your apples before you put them into your pie.

**Note: I always make my own Dulce de Leche. I recommend having it cooked and cooled before you get to pie making. Here is an excerpt from my post Banoffee Tartlets where I wrote about the method behind making the easiest dulce de leche.

Remove the label from the can of sweet and condensed milk and put it in the pot completely submerged in water.  Bring to a boil and continue cooking for 1.5-2 hours. Make sure your can is completely covered in water through the duration of cooking or it will explode.  Cool until it’s ready to use. When you open it you will discover that your “ole” plain can of sweet and condensed milk got transformed into glamourous and silky dulce de leche.

This step could be done well in advance. I had mine stored for a couple of weeks before I got around to use it. On a side note,  I have to brag about the fact that Russian babushkas have been making dulce de leche for years before it became trendy all over North America, so the taste of “sgushenka” is the taste of childhood for every Russian child.

Salted Caramel Pear Tarts

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Salted Caramel Pear Tarts
Have you ever walked into a European style bakery and felt absolutely in awe of the craftsmanship, skill and creativity? I know I am always amazed at all the tasty little things displayed. Would you be happy if I told you that for some of them you don’t have to get up at the crack of dawn and get baking?

These delectable pear tarts took me 30 minutes to make. True story.  What is even better I’ve prepared a step-by step tutorial on how you can do the same and perhaps even wow your friends and family at your Thanksgiving feast!

This dessert is beautiful and delicious despite the simplicity of preparation. I also love that it uses a very plain fruit like pear and turns it into a real star! I’ve used prepared and already rolled puff pastry which made the whole process pure joy. All you really need to do do is assemble the tarts – kind of like craft, actually.

Salted Caramel Pear Tarts

Ingredients: {Makes 8 tarts}

  • All Butter Puff Pastry- 1 sheet/375 gr
  • Egg (beaten)- 1
  • Pears-4 small or medium
  • Demerara Sugar (or brown sugar)- 8 tsp.
  • Double Cream/Whipping Cream- 8 tsp.
  • Coarse Sea Salt- a pinch

Method:

Preheat your oven to 375F/190C. Line your baking sheet with parchment paper.

Roll out your puff pastry. If you are using a block dust your work surface with some flour and roll out a rectangle 1/4″ thick. Divide your rectangular shaped puff pastry into 8 squares. With a sharp knife, cut an “L”  into 2 opposing corners, don’t cut all the way but leave  a ½-inch in two corners. Brush with the beaten egg . Pick up the cut corners of the pastry, cross them over each other (one over, one under) and lay them flat (now on opposite sides).
Salted Caramel Pear Tarts Brush the tops of the pastry with the eggwash and put the tray in the refrigerator to chill.
Salted Caramel Pear Tarts
Now prepare the pear filling. Peel the pears and split them in half lengthwise, core them, and slice in 1/4″ slices. Take the pastry shells out of the fridge and set it on your work surface, place one pear half in the centre of each tart. Then sprinkle with a teaspoon of sugar and a teaspoon of double cream per tart, then add a pinch sea salt on top. Brown sugar, cream and sea salt turn into salted caramel in the oven without you doing a thing! Genius.
Salted Caramel Pear Tarts
Bake in the preheated oven for 30 minutes or until pears are soft and pastry is golden.
Salted Caramel Pear Tarts
These tarts have a very delicate taste and are not too sweet. I’ve served mine dusted with powdered sugar.

Salted Caramel Pear Tarts
But some them got golden sugar treatment. 🙂

Salted Caramel Pear Tarts
Recipe source: Anna Olson

Crumb Apricot Cheesecake

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Crumb Apricot Cheesecake
Do you have a recipe you’ve made so many times you know it by heart? Better yet, was that recipe passed on to you by your momma? The one I am about to share with you is one of those recipes. The first time I made it I was in my early teens and since then I’ve made it hundreds of times…literally. It was my mom and my “go to recipe” when there was only about half an hour between a phone call and guests appearing on our doorsteps.  We made it so many times we used every kind of fruit filling possible. I thought we exhausted all the options but I was wrong.

Last Saturday morning I woke up with a strong urge to bake and I knew I was craving something Slavic. 🙂 That’s right it’s a thing. I made a dash to the closest Polish shop and picked up a pound of farmer’s cheese. It was a good start. When I grabbed the closest to me cookbook an old, marked with food stains piece of paper fell out. I grinned widely when I picked it up. The precious sheet of paper contained a collection of our family’s favourite recipes typed up by my mom and sent to me when I left for college in America. Bingo! That’s exactly what I needed.

Crumb Apricot Cheesecake
If you follow my blog you’d know that when it comes to recipes nothing is sacred to me. I love to change things up and what started out as my mom’s favourite recipe became highly experimental at some point of the process. Needless to say, I was beyond pleased when I cut into it (after hours of waiting for it to cool) and found out the risk payed off!
What my mom and I always made was essentially a seasonal fruit encased in rich and buttery pastry but somehow I ended up with a fruit cheesecake with a buttery crust and almond crumb topping. Pure luxury.
Crumb Apricot Cheesecake
Have I convinced you that you too need it in your life?

Ingredients:

For the pastry:

  • Flour-2 1/2cups
  • Butter- 1 cup/250 gr.
  • Sugar- 1 cup
  • Egg- 1
  • Baking powder-1/2 tsp

For the filling:

  • Apricots- 12
  • Farmer’s Cheese (Tvorog)/Cream Cheese- 500 gr/16 oz
  • Eggs -2
  • Sugar- 1 cup
  • Semolina- 2 tbsp.
  • Vanilla bean/Vanilla extract- seeds from 1 vanilla bean/ 1 tsp.
  • Ground Almonds ( for the topping)- 1/4 cup

Method:

In the food processor combine flour, cold butter, sugar and baking powder, pulse until the  mixture resembles fine bread crumbs, add the egg and pulse until just combined.  (This could also be easily done in a regular bowl with a pastry blender.) Take the pastry out of the food processor, it will be soft.  Pinch off 1/3 of the pastry, wrap it in a plastic wrap and put in the freezer. Wrap the rest in the plastic wrap as well and put this portion in the fridge for 30 minutes.

Crumb Apricot Cheesecake

Now let’s take care of the filling.  Cut your apricots in half and pit them. Set aside. (I also planned to use the red and black currants at first but then changed my mind and that is why they are in the picture.)

Combine farmer’s cheese or cream cheese, eggs, sugar, semolina and vanilla bean seeds in a large bowl using a hand mixer until smooth or a food processor if you want your farmer’s cheese to be less grainy. ( I processed mine in the food processor for a silky consistency.)

When the pastry is finished chilling take it out of the fridge and roll it out to fit an 9″ springform pan lining the bottom and the sides all the way to the top. Don’t worry if your pastry tears, just take the overhanging pieces and patch up the holes! That pastry is very pliable and forgiving. When your springform pan is lined all the way put it back in the fridge for 20 minutes.

Then take it out of the fridge and fill it with the cheese filling and top with apricots.

Crumb Apricot Cheesecake
Now it’s time to get your crumb topping out of the freezer. In Russia this dessert is called “Tertiy Pirog”, which literally means “Grated Pastry” because the top is being frozen and then grated directly on the filling with a vegetable grater like so.
Crumb Apricot Cheesecake
I decided to toss my crumbs with ground almonds for an extra indulgence. Trim off your overhanging sides and press them gently in to blend with the crumb topping. When the pastry casing bakes it magically all blends together beautifully.

Put it in the preheated oven at 350F/180C and bake for 50 minutes or until golden. Cool it for an hour until cool to the touch and then chill it in the refrigerator for at least 2 more hours to ensure the cheese filling in cooled completely. (Waiting for it was the hardest part for me. :-)) Crumb Apricot CheesecakeDust with additional powdered sugar if desired and enjoy with a cup of tea!
Crumb Apricot CheesecakeCrumb Apricot Cheesecake

Summer Berry Tart

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Summer Berry Tart
Berries are quite possibly THE thing I love the most about summer and the presence of berry desserts signals holiday for me more than anything else. As every Russian child that grew up in the city I loved going away to a “dacha” on weekends and getting lost in the garden picking or, more likely, eating copious amounts of plentiful fruits and berries.

I was quite disappointed when I first moved to the States to find that the “berries” were reduced to strawberries, blueberries and raspberries, and perhaps blackberries if you are lucky. In my world there were so much more! What about gooseberries,  wild strawberries. black, red and white currants?

Summer Berry Tart
Thankfully, due to the resurgence of farmer’s markets and people’s general interest in gardening my little summer heros are popping up all over the place which means lots of desserts for me!

Summer Berry TartSummer Berry Tart
Ingredients:

  • Mixed seasonal berries- 600 gr
  • Meringue nests (broken)-4
  • Double Cream- 250 gr/1 cup
  • Creme Fraiche- 125 gr/1/2 cup
  • Icing Sugar- 1/4 cup
  • Vanilla bean (seeds scraped out)-1
  • Rum (optional)- 1 tbsp.

For the tart:

  • Flour-250 gr plus extra for dusting
  • Icing sugar-50 gr
  • Unsalted butter (cut into small cubes)-125 gr
  • Egg-1 large
  • Milk- a little splash
  • Butter for greasing the tart tin

Summer Berry Tart

Method:

First off, if you can find a great tasting all butter pre-made tart and it’s blazing hot outside, go ahead and purchase one! I am all about shortcuts in the kitchen as long as it doesn’t compromise the taste.

If no such tart available here is what you will do:

Mix the flour and icing sugar in a large bowl, add cubed butter and work it in the mixture until it resembles coarse crumbs. Add your egg and a bit of milk just to bring the dough together, form it into a ball.  Wrap it in a plastic wrap and put it in the fridge for 30 min.

Sprinkle your work surface and the rolling pin with some flour, take the dough out of the fridge and roll it out big enough to fit a 9″ loose bottomed tart tin. Grease your tart tin with some butter, drape your dough over the rolling pin and transfer it into the tart tin making sure it comes up the sides, trim off the extra bits and prick it with a fork all over, cover it with a plastic wrap and put it back in the fridge for 30 minutes.

Pre-heat your oven to 180C/350F. Take the tart dough out of the fridge and line it with parchment paper pushing it into the sides, fill the tart with baking beans or rice and bake it “blind” for 10 minutes, take it out, removes the baking beans and parchment paper and bake for 10 minutes longer until firm and golden, cool completely before filling it. (Note: Don’t be tempted to skip the blind baking step, otherwise your tart shell will shrink. I’ve learned the hard way.)

Before serving whip the double cream and creme fraiche with icing sugar, vanilla bean seeds and rum until soft peaks form. Mix it with broken meringue nests and fill your tart with the mixture. Top with mixed berries.

In the last week I’ve made this tart twice!

For this one I used raspberries, blueberries and blackberries.

Summer Berry Tart
Then a few days later I went to a farmer’s market and found red currants. So I had to make another Summer Berry Tart using a generous amount of red currants!

Summer Berry Tart
Dust with a bit of icing sugar for extra drama. 🙂
Summer Berry Tart
Note: This recipe was adapted from Jamie Oliver’s “Jamie Does Sweden”.

Banoffee Tartlets

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Banoffee Tartlets
If you are not from England chances are you’ve never heard of Banoffee Pie before and it’s a real shame. I reckon the invention of Banoffee Pie should stand on equal footing with industrialisation and discovering of DNA and other great things that came out of England. Well, maybe not quite as equal, maybe just a teensy bit lower. Banoffee Pie is the magic combination of everything that is good and true. Sweet and silky Banana plus rich and indulgent Toffee equals Ban+offee. Throw in some chocolate and you get the picture. Pure bliss.
Banoffee Tartlets
The best thing is they are EASY to make and even easier to enjoy. I served them for dessert last weekend for my giant dinner party because when you cook a big meal the last thing you want is to fuss over a dessert as well. A snap to make but do they ever look impressive! Here is my version of the  famous Banoffee Pie. I made a couple of changes but nothing major that would alter the taste. I filled the tarts with dulce de leche instead of toffee and added mascarpone to the cream in order to create a more stable frosting that could be piped.Banoffee Tartlets

Ingredients:  {for 8 Tartlets}

  • 8 all-butter pre-made tartlet cases (You can of course make your own)
  • Sweet and condensed Milk- 1 can
  • Banana, sliced-2
  • Mascarpone- 1/2 cup/ 100gr
  • Whipping Cream/Double Cream- 1 cup/ 250 ml
  • Icing Sugar- 1/4 cup
  • Vanilla-1 tsp.
  • Rum-1tbsp. (optional)
  • Chocolate for chocolate curls or cocoa for dusting-50 gr or 1tbsp of cocoa

Banoffee Tartlets

Method:

Remove the label from the can of sweet and condensed milk and put it in the pot completely submerged in water.  Bring to a boil and continue cooking for 1.5-2 hours. Make sure your can is completely covered in water through the duration of cooking or it will explode.  Cool until it’s ready to use. When you open it you will discover that your “ole” plain can of sweet and condensed milk got transformed into glamourous and silky dulce de leche.

This step could be done well in advance. I had mine stored for a couple of weeks before I got around to use it. On a side note,  I have to brag about the fact that Russian babushkas have been making dulce de leche for years before it became trendy all over North America, so the taste of “sgushenka” is the taste of childhood for every Russian child.

Whip mascarpone with double cream, icing sugar, vanilla and rum until it’s the right consistency for piping roses.

Spread your dulce de leche equally among 8 tartlets, top with sliced bananas. Pipe the mascarpone cream frosting on top and dust with cocoa or decorate with chocolate curls.

For Chocolate Curls:

Melt the chocolate in the microwave and spread it thinly on a baking tray, pop it in the fridge for 3 minutes to set. Take it out and let it stand for a couple of minutes to soften a bit. Drag a knife or a cheese slicer like I did  along the surface of the chocolate to make the curls. When you have enough curls, put them back in the fridge for a couple of minutes to harden.

Banoffee Tartlets
Leave one or two of your tartlets curl-free to show off that gorgeous rose, just a little of cocoa dusting will do.

Banoffee Tartlets
Banoffee TartletsBanoffee Tartlets