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Apple Pie | The JavaCupcake Blog https://javacupcake.com

Apple Pie

Traditional apple pie with tart green apples and an all-butter crust is the perfect dessert for any occasion!

Apple Pie | The JavaCupcake Blog https://javacupcake.com

I usually only make apple pie during the holiday season.  It’s one of those desserts that is really so simple to make, but is a huge crowd-pleaser.

One of the tools I use to make this apple pie so easy to make is an apple-peeler-corer-slicer! The one I have is from Pampered Chef, however I’ve seen them in Walmart, on Amazon online and in Bed, Bath, and Beyond.  If you make apple pie, you must get one of these!

Apple Pie | The JavaCupcake Blog https://javacupcake.com

In about 20 seconds, one apple is completed peeled, cored, and sliced… perfect for pie!

Seriously… it’s a dream.  Get one here or here! (affiliate links)

Apple Pie | The JavaCupcake Blog https://javacupcake.com

Once you’ve got your apples ready, you can start adding all the ingredients that make the pie perfection.

Brown sugar, cinnamon, nutmeg, vanilla, a pinch of salt and BUTTER.  SO MUCH BUTTER! 

Apple Pie | The JavaCupcake Blog https://javacupcake.com

For the crust you can either go simple with just a few slits in the top for ventilation or you can be creative!

Lately, I’ve been following @karinpfeiffboschek on Instagram and her pie crust game is ON FIRE!  You need to check her out! 

Personally, I like a simple crust only because I know my family doesn’t really care what the crust looks like… they’re interested in what’s under that crust!

Apple Pie | The JavaCupcake Blog https://javacupcake.com

Using cookie cutters to cut a few shapes in the crust adds a simple, fun, seasonal, festive flair to the pie and takes no time at all to do.

Finishing off the crust with an egg wash and sugar will help brown the crust and give it a sweet crunch!

Apple Pie | The JavaCupcake Blog https://javacupcake.com

Bake this apple pie until it’s a caramel golden brown, let it cool, then slice it up and EAT IT!

The combination of spices, sweetness of the sugar, tartness of the apples and the buttery, flakey crust make this apple pie PURE PERFECTION!

Apple Pie | The JavaCupcake Blog https://javacupcake.com

Apple Pie

Apple Pie

Yield: 1 pie
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes

Ingredients

Pie Crust

  • 2 All Butter Pie Crusts
  • 1 egg
  • 1 Tbsp water
  • sugar
  • coarse sugar (I use Sugar in the Raw)

Filling

  • 5lb bag of green apples
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 2 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 Tbsp vanilla extract
  • 1 lemon - zested & juiced
  • 1/4 cup all purpose flour
  • 1/3-1/2 cup cubed unsalted butter
  • 1 8" or 9" pie plate

Instructions

  1. Preheat oven to 375 F degrees.
  2. Prepare first pie crust according to directions above.
  3. Gently place pie crust in pie plate and press into the plate. Trim excess dough off the edges. Chill until ready to fill.
  4. Peel, core, and slice the apples and place them in a large bowl.
  5. Add lemon zest, lemon juice, sugars, vanilla, salt, and flour. Toss together until completely coated.
  6. Pour apples into prepared cold pie crust. Gently press the apples into the plate so no pockets of space are left and apples fill the entire crust. Place small cubes of butter across the top of the pie. Use as much or as little of the butter as you want - there's no right amount of butter to add here.
  7. Chill while preparing top crust.
  8. Prepare second crust according to directions in recipe above. Roll out the dough and use cookie cutters to cut out a couple shapes in the top. You can skip this step if you prefer to just put a few slits in the top for vent holes.
  9. Gently place second crust on top of apples and butter. Trim off the extra crust and crimp the edges together.
  10. Place extra dough cut-outs on top or slit the dough in a few places to vent.
  11. In a small bowl, mix together the water and egg. Brush the egg wash over the entire surface of the pie.
  12. Sprinkle generously with coarse sugar.
  13. Place the pie on a baking sheet and bake for 15 minutes at 375F degrees. Reduce heat to 325 F and continue baking for 45-70 minutes or until the crust is dark, golden brown.
  14. If the edges begin to burn, cover them with a pie crust cover or tin foil.
  15. Allow pie to cool completely before serving.

 

All Butter Pie Crust | The JavaCupcake Blog https://javacupcake.com

All Butter Pie Crust

This simple, buttery and delicious recipe for easy-to-make all butter pie crust will be your go-to recipe once you try it!

All Butter Pie Crust | The JavaCupcake Blog https://javacupcake.com

Most people who follow my blog know that I hate making pie crust from scratch.

For the past 10 years, every time I tried making it, I just couldn’t get the consistency or texture just how I wanted it.

All Butter Pie Crust | The JavaCupcake Blog https://javacupcake.com

Then, my fellow blogger and friend Dorothy over at Crazy for Crust posted a video and tutorial to make a pie crust that I had never seen before.

Her recipe used a food processor instead of cutting in the butter by hand.  I was intrigued and knew I needed to test this method for myself.

All Butter Pie Crust | The JavaCupcake Blog https://javacupcake.com

What I found was that using a food processor took all the work out of making an all butter pie crust and was completely fool proof!

Even I couldn’t screw it up!

All Butter Pie Crust | The JavaCupcake Blog https://javacupcake.com

Using ice cold butter and ice cold water were the keys to creating that flaky crust.

The blades of the food processor cut the cold butter into the flour perfectly, making a soft dough perfect for all my holiday pies!

All Butter Pie Crust | The JavaCupcake Blog https://javacupcake.com

One batch of this makes enough for one pie crust, which I really like.

I make the crust when I need it and don’t have to worry about the dough getting too warm while I’m making the filling or prepping other ingredients.

All Butter Pie Crust | The JavaCupcake Blog https://javacupcake.comFor an apple pie, I make the bottom crust, fill the pie, chill it… THEN make the top crust!  I don’t even clean the food processor out between batches.

During the holiday season, this all butter pie crust works great with any fruit or custard pie.  It can be pre-baked or filled and baked.

All Butter Pie Crust | The JavaCupcake Blog https://javacupcake.com

This all butter pie crust is the BEST crust ever!

Photos & Video by Frenchly Photography

Music by HookSounds

All Butter Pie Crust

All Butter Pie Crust

Yield: 1 pie crust
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • 1/2 cup unsalted butter, diced and chilled
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2-4 tablespoons ice water
  • food processor
  • 8 or 9 inch pie plate

Instructions

  1. Dice cold butter into cubes and freeze for 10 minutes.
  2. Mix 1/3 cup water and 4-5 ice cubes together in a small bowl. Set aside.
  3. Mix together the flour and the salt in a small bowl then pour into the bowl of the food processor.
  4. Add the cold cubed butter and pulse together until the butter is crumbly.
  5. Add 2 Tbsp of ice cold water and pulse the dough.
  6. Add up to 2 Tbsp more of ice cold water and pulse until the dough comes together in a ball.
  7. Dust flour over a clean surface and place dough on top.
  8. Using a floured rolling pin, roll dough into 11-12 inch circle.
  9. Using the rolling pin, transfer the dough into the pie plate and gently press into the plate.
  10. Trim the extra dough off the edges.
  11. Crimp the dough edges.
  12. Fill and bake immediately.

 

Key Lime Pie #SummerDessertWeek | The JavaCupcake Blog https://javacupcake.com

Key Lime Pie

Tart key limes and farm fresh eggs paired with a buttery crust and smooth whipped cream make this Key Lime Pie the perfect summer dessert! Key Lime Pie #SummerDessertWeek | The JavaCupcake Blog https://javacupcake.com

This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

I’m super excited to share this recipe for Key Lime Pie with you because not only is it delicious, but it’s a part of #SummerDessertWeek and my ‘‘Farm to Fork’ series!

Scroll down to the bottom for all the details for #SummerDessertWeek!

Previously in the ‘Farm to Fork’ series I shared a recipe for Homemade Strawberry Preserves and Farmhouse Fresh Bread using ingredients from Good for You Farm.

Key Lime Pie #SummerDessertWeek | The JavaCupcake Blog https://javacupcake.com

For this Key Lime Pie, I used eggs I gathered at Good for You Farm.  GFY Farm is a veteran owned small farm in Virginia owned by my friends Marc & Sarah.  Marc is a Marine Corps wounded veteran who thrives every day he gets to build and work on his farm.

Sarah turned me on to farm fresh eggs so I knew I had to use them in a Key Lime Pie!

Key Lime Pie #SummerDessertWeek | The JavaCupcake Blog https://javacupcake.com

This pie is really simple to make.  There are only a few ingredients and takes no skill at all to make.  The filling is tart and creamy and paired with the rich buttery crust and smooth, light whipped cream… you can’t go wrong!

The sponsored products from our #SummerDessertWeek that  I used in my Key Lime Pie are:

Key Lime Pie #SummerDessertWeek | The JavaCupcake Blog https://javacupcake.com

If you don’t have access to fresh eggs from a local farm, no worries… you can still make this pie!  Try buying the organic eggs at your local store or maybe look around your area for a farm that sells them.  They really do make a magical difference in this recipe!

Happy Baking!

Photography by: Frenchly Photography

Key Lime Pie

Key Lime Pie

Yield: 8 servings
Cook Time: 25 minutes
Total Time: 25 minutes

Ingredients

Base

  • 200 grams (7.1 ounces) graham crackers or vanilla wafers,
  • 100 grams (3.5 ounces) unsalted butter, melted
  • OXO 20-centimeter (8-inch) pie plate

Filling

  • 4 egg yolks
  • 400 grams (14.1 ounces) condensed milk (or one 397-gram (14-ounce) can)
  • Zest and juice of 8 key limes

Topping

  • 400 milliliters (13.5 ounces) whipped cream
  • 10 grams (1 teaspoon) granulated sugar
  • Lime zest, for sprinkling

Instructions

Base

  1. Place the crackers in a food processor and pulse until crushed but not too fine. Tip into a bowl, add the melted butter, and stir to combine.
  2. Press the mixture into the base of a 20-centimeter (8-inch) pie tin, pushing it up the sides of the tin to create a crust. Place in the fridge to set.
  3. Preheat the oven to 150 degrees centigrade/gas mark 2 (300 degrees F).

Filling

  1. Whisk the egg yolks with the condensed milk in a bowl. Add the lime juice and zest and whisk again. Pour into the prepared base.
  2. Bake until just set, 25 to 30 minutes. The filing will have risen and may have started to color around the edges.
  3. Remove from the oven and leave to cool at room temperature, then chill in the fridge for at least 2 hours before serving.

Topping

  1. With the whisk attachment on your stand mixer, beat on high the whipped cream and sugar until medium to firm peaks form.
  2. Cut the pie into wedges and serve with whipped cream and a sprinkling of lime zest

Notes

Recipe slightly adapted from Paul Hollywood.

 

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream Recipes:

Pies of Summer:

Sweet Summertime Cakes:

No Bake Treats:

Baked Desserts:

 

Welcome to the first #SummerDessertWeek event hosted by Angie from Big Bear’s Wife.

SummerDessertWeek LOGO

There are 25 amazing bloggers participating in this year’s event! Throughout the week we’ll be share tons of fantastic summer dessert recipes with you. With over 70 recipes being shared this week we just know that you’re going to find a new summer favorite! Plus, don’t forget that we have 6 (six) great giveaways for you this week thanks to our amazing sponsors!

Prize #1

Dixie Crystals Giveaway

Prize #1 — Dixie Crystals is giving one winner a $100 Willimas Sonoma Gift Card OR a $100 Sur la Table! Winner of prize #1 gets to pick which gift card they would like!

 

Prize #2

Prize #2 — Rainier Fruit is giving one winner a Pie dish, Cherry Pitter, Serving Spatula, Pinch Bowls, Pie Carrier! Everything you need to make the perfect cherry or blueberry pie!

 

Prize #3

Prize #3– OXO is giving one winner an 8 Piece Glass Bake, Serve & Store Set.

OXO Glass Bakeware is made of thermal shock resistant borosilicate glass, which means it can go from freezer to oven without the need to thaw. The OXO 8 Piece Glass Bake, Serve & Store Set is the perfect partner for all of your baking adventures. The Set includes a Glass 3 Qt Baking Dish, Glass 2 Qt Baking Dish, Glass Loaf Pan, Glass Pie Plate, 1 Cup Round SNAP Container, and 2 Cup Round SNAP Container.

 

Prize #4

Prize #4 — Adam’s Extract is giving one winner a Pyrex with baking utensils and 4oz Adams Best, 1.5 oz Pure Lemon, Almond, Peppermint and Vanilla.

Prize #5

Prize #5 — General Mills Cereal is giving one winner 4 boxes of cereal, 2 Big G Cereal character bowls, 2 Big G Cereal character , 2 “Good Morning” spoons, 2 Cheerios tumblers with straws 1 long-sleeve Cereal Character hooded t-shirt, 1 short-sleeve Cereal Character t-shirt.

 

Prize #6

Prize #6 — Land O’Lakes is giving one winner a branded insulated tote with a stainless steel water bottle, two mugs with cocoa mix, a dish towel and coasters.

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 24th until July 30th at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 6 (six) prizes and therefore we will have a total of 6 (six) winners. No purchase necessary. Void where prohibited by law.

 

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Rainier Fruit, OXO, Adam’s Extract, Land O’Lakes and General Mills Cereal! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

 

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

Four Berry Pie

Raspberries, blueberries, strawberries and blackberries make this Four Berry Pie a delightfully delicious dessert for your next family dinner!

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

I was provided with product from OXO, however the recipe and thoughts are all my own. 

With Summer quickly approaching, berries are becoming less expensive at the grocery store enticing me to buy them! When OXO offered me a 14 Piece Glass Bake, Serve & Store Set, I knew I had to use the Glass Bakeware pie plate to make a Four Berry Pie!

Four Berry Pie | The JavaCupcake Blog https://javacupcake.comBoth the Glass Bakeware and the SNAP Glass Food Storage are made of thermal shock resistant borosilicate glass, which means the Bakeware can go from freezer to oven or microwave without cracking – both lines can withstand up to 250 degrees Fahrenheit of temperature change!

So I can prep the berries in the baking dish, pop the lid on, and freeze until I’m ready to bake the pie!  Easy and convenient!

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

If you prep too many berries to fit into your pie plate… no worries!  Just pop the extra into a SNAP Glass Food Storage container with lid and store in the fridge!

These containers are stackable and nestable so they take up less room in the fridge and while storing!

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

So let me tell you about this pie.  It’s TO DIE FOR.

Typically, I don’t eat more than one of whatever it is I bake.  Since I bake so often, I don’t always need to eat an entire cake or a dozen cupcakes… just one is fine.

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

But this Four Berry Pie was different.  After I served a slice of it to my family, I hoarded the rest for myself!  Yeah.  It was THAT good!

I’m not kidding either.  I ate half a pie all by myself!

Not in one sitting though.  Over the course of 4 days I ate half a pie.  Breakfast.  Lunch. Snack, Dessert.  It didn’t matter what time of the day it was, I was going to enjoy this pie!

Four Berry Pie | The JavaCupcake Blog https://javacupcake.com

The berry flavor is sweet and tart without being over powering.   The sugar on the crust creates a crispy top that is the perfect contrast to the soft berries.

Get your own  14 Piece Glass Bake, Serve & Store Set and make this Pure Pie Perfection!

Happy Baking!

Four Berry Pie

Four Berry Pie

Four Berry Pie Recipe Type : Dessert Cuisine: American Author: JavaCupcake Prep time: 60 mins Cook time: 55 mins Total time: 1 hour 55 mins Serves: 1 pie

Ingredients

  • Crust
  • 1 cup unsalted butter, diced and chilled
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3-5 tablespoons ice water
  • 1 egg + 1 Tbsp milk, whisked
  • 1/2 cup Sugar in the Raw
  • OXO 9" glass pie plate
  • Filling
  • 6-7 cups of mixed berries (I used strawberries, blueberries, raspberries, and blackberries)
  • 1 lemon, zested and juiced
  • 1/4 cup sugar
  • 1/2 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 1/8 tsp salt

Instructions

  1. Crust
  2. Preheat oven to 400F and place rack in the center.
  3. Cut the butter into cubes and freeze for 20 minutes.
  4. Fill a 1 cup measuring cup with ice water and chill for 20 minutes.
  5. Once the butter and water are ice cold, get out your food processor. Pulse together the flour and salt in the food processor.
  6. Add the cold butter cube and process together until it resembles a course meal and no large chunks of butter remain.
  7. Spoon 3 Tbsp of water into the dough and mix until combined. Add 1-2 Tbsp more if the dough is too dry. Mix after each additional Tbsp. The dough will not come together as a complete ball, but you should be able to tell if it is crumbly or wet.
  8. Turn the dough out onto a floured surface and press into a ball. Divide the dough into two parts.
  9. Roll each piece of dough into a circle at about 12" wide (for a 9in" pie).
  10. Gently transfer one crust onto the OXO 9" glass pie plate and press into the sides.
  11. Filling
  12. In a large bowl, combine the 6-7 cups of mixed berries with the zest of of a lemon and the juice of half of the lemon.
  13. Sprinkle the flour, cinnamon, and salt over the fruit and toss to coat.
  14. Pour the filling into the crust.
  15. Crust
  16. Cut a few of your favorite shapes out of the second crust and set aside the cut-outs.
  17. Carefully place the crust over the berries, completely covering the entire pie plate.
  18. Trim the excess crust off the sides then crimp the edges together.
  19. Place the cut-out crust pieces on top.
  20. Brush the egg/milk mixture over the top of the crust making sure not to leave any puddles of egg.
  21. Sprinkle generously the entire crust of the pie with Sugar in the Raw.
  22. Chill the pie in the freezer for 20 minutes before baking.
  23. Bake
  24. Place the pie on a baking sheet and bake for 50-60 minutes. You'll know the pie is done with the filling is bubbling and the crust is a rich golden brown.
  25. NOTE: If the edges start to get too dark before the center, cover the edges with foil to prevent burning.
  26. Allow the pie to cool to room temperature to allow the filling to set before cutting.
  27. Serve with a scoop of vanilla ice cream!

Notes

Pie Crust Originally from Crazy for Crust.

 

Raspberry Rhubarb Pie | JavaCupcake.com

Raspberry Rhubarb Pie

I’m obsessed with Rhubarb this season.  Every time I pass it in at the market, I need to pick up at least 3 stalks of it.  This time, I made a tart, decadent, delicious Raspberry Rhubarb Pie with a lattice crust top!  To. Die. For.

Raspberry Rhubarb Pie | JavaCupcake.com

 

This pie was my first attempt at making a lattice crust top too.  I posted a snapshot of it on Instagram and someone said it looked “rustic”.  I wasn’t sure to take that as an insult or a compliment at first.  But, I think I’ll take it as a compliment.  I’m not a professional pie maker after all!

Raspberry Rhubarb Pie | JavaCupcake.com

My friend Ann Marie of the blog Farming Grace sent me a jar of raspberry rhubarb homemade jam last year and I fell in love with the flavor combination.  I had already tried strawberry rhubarb pies and jams, but the raspberry twist was new for me.  Raspberries are my all time favorite fruit and anyone that is ever at my house for breakfast will see my bowl of cereal piled high with these sweet red berries!

Raspberry Rhubarb Pie | JavaCupcake.com

 

The day I served this raspberry rhubarb pie, I had over my friend Mareile and her two kiddos to enjoy it with my family.  We topped each slice with vanilla bean ice cream which perfectly offset the tartness of the pie.

Raspberry Rhubarb Pie | JavaCupcake.com

 

The lattice crust was so super easy to make.  I think it was even easier than trying to lay an entire piece of pie dough over the top evenly.  I could adjust the pieces, move them where I needed to without worry about ruining the entire crust.  I just may be making every pie with a lattice crust from now on!

Raspberry Rhubarb Pie | JavaCupcake.com

 

This raspberry rhubarb is my new favorite summer pie.  Seriously.  It’s soooo good! I really hope you make this for your family and friends!

Happy Baking!

Raspberry Rhubarb Pie

Raspberry Rhubarb Pie

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Ingredients

  • 1 box (2 crusts) premade pie dough
  • 4 cups rhubarb cut into 1-inch pieces
  • 2 cups fresh raspberries
  • Zest of 1 lemon
  • 1/3 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1 1/3 cup granulated sugar
  • Juice of 1/2 lemon
  • 2 Tbsb cold butter cut into small cubes
  • 1 egg + 1 Tbsp cream or milk whisked together
  • 1/4 cup Sugar in the Raw
  • 2 Tbsp granulated sugar

Instructions

  1. Preheat oven to 350F degrees.
  2. Roll out one of the pie crusts into a 9in pie plate and press up the sides. Chill until ready to use.
  3. In a large bowl, combine the cut rhubarb, raspberries, lemon zest and gently toss together. Sprinle over the sugar, flour, and cinnamon and gently toss to combine. Pour over the lemon juice and toss again. Make sure to be gentle with the raspberries so that they stay intact. Let stand for 20 minutes then toss one more time.
  4. After 20 minutes, roll out the second pie crust on a lightly floured surface and cut into 1in strips.
  5. Pour fruit filling into chilled pie dish with the crust and spread evenly. Dot the cubed butter over the top.
  6. Lay half the strips over the top using every other strip. Weave the remaining strips over and under creating a basket weave. Crimp the outside rim of the crust creating a beautiful edge.
  7. Brush the top with the egg wash then sprinkle the sugars even over the top.
  8. Cover the edges with foil and place the pie on a baking sheet.
  9. Bake for 50 minutes, remove the foil and rotate the pie. Bake another 25-40 minutes or until the crust is golden brown and the filling is bubbling.
  10. Allow the pie to cool for 20 minutes before cutting and serving.

 

Salted Caramel Chocolate Tartlets by TotalNoms for JavaCupcake.com

Salted Caramel Chocolate Tartlets

Shortbread crust, chocolate ganache and salted-caramel make these tartlets an irresistibly decadent dessert! Salted Caramel Chocolate Tartlets by TotalNoms for JavaCupcake.com

Hi everyone! It’s Mallory from Total Noms and I’m really happy to be able to be guest posting on Java Cupcake today!

Betsy and I first became buddies when she graciously guest posted for me while I was out on my honeymoon in October 2013. Her Peaches ‘n Cream cupcakes quickly became one of the most popular posts of the last few months for me, and there’s no mistaking why- Betsy is a total whiz when it comes to delicious and beautiful desserts!

So I’m honored to be able to share a recipe with you today that I hope can hold up to the level of sweet beauty of Betsy’s normal fare. The truth is, I’m an absolutely TERRIBLE cake decorator (for proof, see here from the early days) so when it comes to desserts, I usually stick to the kinds that require minimal design capabilities. Drop cookies, pies, and bars are my thing. It’s really hard to make those ugly!

Case in point- these little Salted Caramel Chocolate Tartlets.

Salted Caramel Chocolate Tartlets by TotalNoms for JavaCupcake.com

It’s pretty much impossible to make something terrible out of shortbread crust, chocolate ganache, and oh yeah, salted caramel. Sure, I might have caramel sauce stuck all over my stove top, fingers, and plates now, and there might be chocolate ganache drips all over my fridge shelf where I let these cool, but the finished product, man- it’s a doozy!

And no decoration required! 🙂 Just a little sprinkling of salt on top is all you need!

Adapted from Sprinkle Bakes, originally from The Perfect Finish: Special Desserts for Every Occasion.

You may end up with a little extra salted caramel and chocolate ganache from this recipe (if you were able to keep yourself from dipping into them while assembling). This may seem like a tragedy, if you’re crazy. You can store the salted caramel in the fridge in an airtight container for up to a week. Use the chocolate ganache within a few days, again storing in an airtight container in the fridge. Both are perfect as dips for fresh fruit, cookies, or biscotti!

Salted Caramel Chocolate Tartlets by TotalNoms for JavaCupcake.com

Thanks so much for reading, and feel free to come visit Total Noms anytime! You can also find me on YouTube, Facebook, Google + and Pinterest.

Happy Eating 🙂
Mallory

My warmest, most-heartfelt thanks goes to Mallory from TotalNoms for sharing this delicious recipe with my JavaCupcake readers!  Mallory recently was married and I had the opportunity to guest post for her!  We have become sweet internet blogging friends and I hope to continue to work with her to share sweet recipes with our readers!  If you’d like to see more of Mallory’s delicious creations, check out her blog TotalNoms or find her on FacebookPinterest, YouTubeInstagram and Twitter

Salted Caramel Chocolate Tartlets

Salted Caramel Chocolate Tartlets

Yield: about 30 tartlets
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours

Ingredients

For the shortbread crust:

  • 10 tbsp unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 2.5 cups all-purpose flour
  • 1 tsp sea salt

For the salted caramel:

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, cubed
  • 1 and 3/4 cup heavy cream, at room temperature
  • 1/2 tsp sea salt

For the chocolate ganache:

  • 1.5 cups heavy cream
  • 12 oz bittersweet chocolate chips (about 1.5 cups)

Instructions

Make the shortbread crust:

  1. Using a hand or stand mixer, beat the butter and sugar together in a large bowl until light and fluffy. Add the eggs and beat again until combined. Add the flour and salt, and mix until a dough has formed. Remove dough from the bowl, form into a ball and wrap in plastic wrap. Refrigerate for one hour.
  2. Spray a mini muffin tin with cooking spray. Between two sheets of parchment paper, roll out chilled dough to 1/4" thickness. Using a biscuit cutter or other circular stencil, make 2.5" circles and press them down into the muffin tin, making sure to press down the bottoms fully into the pan. Stab a fork into the bottom of each mini pie crust. Freeze for 5-10 minutes until dough is fully hardened.
  3. Preheat oven to 350°F. Press a piece of foil over top the pie crusts, and carefully press the foil into each divot of the muffin tin so that its completely covering and touching the dough. Add pie weights, coffee beans or other dry beans into the divots to weigh the foil down. Bake for 30 minutes.
  4. (My mini muffin tin only makes 12 at a time, so I had to repeat this process more than once. While each batch is baking, keep remaining dough in the fridge to keep cold in the meantime.)

Make the salted caramel:

  1. Melt the sugar in a medium saucepan over medium-high heat, whisking often. Once sugar is completely melted, add the room temperature butter, continuing to whisk (mixture will bubble!). Carefully add the heavy cream and whisk- this will cause a lot of bubbling as well. Once mixture is smooth, remove from heat, and stir in the salt. The caramel will look very liquidy, but it will thicken as it cools. Allow to cool while you make the ganache.

Make the chocolate ganache:

  1. Bring heavy cream just to a boil in a small saucepan. While cream is heating up, place the chocolate in a large, heat-proof bowl. Once cream comes to a boil, immediately pour over the chocolate and stir everything together until it comes together as a rich, beautiful chocolate ganache. Resist the urge to eat the whole bowl right then and there.

Assemble the tartlets:

  1. Carefully spoon a 1/2 tsp of salted caramel into each mini pie crust. Then fill up the rest of the tart with chocolate ganache, being careful not to overflow. Lightly sprinkle with kosher or sea salt over top. Refrigerate until firm, about 1 hour. These can be stored in the fridge for a few days in an air tight container (if you really can control yourself!)
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