David and Nicole's Recipes

Pastry:

3.           Line the pastry with parchment paper and pie weights or dried beans and bake for about 20 minutes, until nearly set. Remove the parchment paper and weights and bake the pie shell for 5 minutes longer, until set but not colored. 4.           MEANWHILE, MAKE THE FILLING: In a bowl, beat the eggs with the sugar. Add all of the remaining ingredients one at a time and in order, whisking until smooth. 5.           Pour the filling into the warm pie shell. Bake for about 30 minutes, until the custard is golden and nearly set but still quite jiggly; cover the edge of the pie shell with foil halfway through baking. Transfer the pie to a rack to cool completely before serving.  

Crust
1/2 cup slivered almonds, toasted, cooled
1/4 cup sugar
1 cup all purpose flour
1/4 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
Pudding
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 1/4 cups whole milk, divided
3 large egg yolks
1 cup sugar
1/3 cup water
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Topping
2/3 cup sugar
1/3 cup water
1 cup slivered almonds
1/2 cup chilled heavy whipping cream
1/2 tablespoon powdered sugar
1/8 teaspoon vanilla extract
Fleur de sel

1. Butter 9-inch-diameter tart pan with removable bottom.
2.  Combine almonds and 1/4 cup sugar in processor; grind nuts finely. Add flour, powdered sugar, and salt; blend 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms.
3.  Add egg yolk and blend until moist clumps form, about 30 seconds. Knead dough into ball.
4. Transfer 1/4 cup dough to small bowl and reserve for another use. Press remaining dough evenly onto bottom and up sides of prepared pan. Pierce bottom all over with fork.
5. Cover pan with foil and freeze crust at least 1 hour and up to 1 day.
6. Preheat oven to 375°F. Bake crust uncovered until deep golden brown, checking often and pressing sides and bottom with back of fork during first 15 minutes when crust puffs or bubbles, about 20 minutes total. Cool completely.
7. Place cornstarch and salt in medium bowl. Gradually add 1/4 cup milk, whisking until cornstarch dissolves. Whisk in egg yolks.
8. Stir sugar and 1/3 cup water in heavy large saucepan over medium-high heat until sugar dissolves. Bring to boil, brushing down pan sides with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 10 minutes.
9. Add 2 cups milk (mixture will bubble). Whisk until caramel bits dissolve. Slowly whisk hot milk mixture into yolk mixture; return to same pan. Whisk until pudding thickens and boils, about 2 minutes. Remove from heat.
10. Whisk in butter and vanilla. Transfer to crust. Chill uncovered until cold and just firm, at least 3 hours.
11. Stir 2/3 cup sugar and 1/3 cup water in heavy medium skillet (do not use nonstick) over medium-high heat until sugar dissolves. Bring to boil, brushing down pan sides with wet pastry brush.
12. Boil without stirring until syrup is medium amber color, about 7 minutes. Add almonds and stir to coat evenly with caramel. Immediately scrape coated almonds onto sheet of foil. Working quickly with 2 forks, separate almonds and spread out in single layer. Cool completely.
13. Press bottom of pan up, releasing tart. Whisk cream, powdered sugar, and vanilla in bowl until peaks form; spread over tart.
14. Sprinkle almond clusters with fleur de sel. Garnish tart with clusters.

• 1/3 cup blanched almonds, finely ground
• Sugar
• Kosher salt
• Butter
• 1 ¾ cups flour
• Ice water
• ½ cup toasted almonds
• Cocoa powder
• 4 ½ oz bittersweet chocolate, finely chopped (preferably Valhrona 64 %)
• 2 tbsp espresso
• 1 cup heavy cream
• 3 eggs

1. Combine the ground almonds and 3 tbsp sugar.  Mix in 1 tsp salt. 
2. Beat in 10 tbsp of butter, and cream the mixture until smooth.  Gradually mix in the flour, adding ice water as necessary until the dough comes together.
3. Form into a disk, wrap in plastic, and chill 1 hour.  Butter and dust with cocoa a 10 ½ inch springform pan. 
4. Roll the dough out on a floured surface to a 14 inch circle.  Ease into the pan, making sure the sides are ¼ inch thick.
5. Prick the bottom with a fork and chill 15 minutes.  Preheat the oven to 375 F. 
6. Line the dough with foil and fill with dry beans or rice.  Bake 20 minutes.  Remove the foil and bake another 15 to 20 minutes.  Cool completely on a rack. 
7. Combine the chocolate, 2 tbsp of butter, and the espresso in a double boiler over hot but not simmering water, stirring until smooth. 
8. Remove from the heat and allow to cool to just slightly warmer than body temperature. 
9. Whip the cream to soft peaks, chill. 
10. Once the chocolate has cooled, whip the egg whites of the 3 eggs until foamy.  Sprinkle in 1 tbsp of sugar and beat until soft peaks form. 
11. Stir the yolks into the cooled chocolate.  Stir in 1/3 of the whipped cream.  Fold in the eggs.  Fold in the remaining cream. 
12. Spoon into the prepared shell.  Chill covered, 8 hours.

• 3 tbsp butter, melted
• 1/3 cup graham cracker crumbs
• 3 tbsp hazelnuts, minced
• 1 1/2 tbsp sugar
• 1/4 lb brie, rind removed, sliced
• 1/3 cup heavy cream
• 3 oz. dark chocolate, chopped
• 1 tbsp hazelnut liqueur

1. Preheat the oven to 375 F.
2. Combine the butter, graham cracker crumbs, hazelnuts, and sugar.
3. Press into 4 large ramekins or tart pans.  Bake for 10 minutes.
4. Heat the cream and then pour it over the dark chocolate, cover with a plate.  When the chocolate has completely melted, stir in the liqueur.
5. Lay the cheese over the hot crust, pour the chocolate mixture on top.
6. Chill at least 2 hours.
7. Serve.

• 1 1/4 cups chocolate chips
• 5 tbsp butter
• 2 1/2 cups rice crispies
• 8 oz. cream cheese, softened
• 14 oz. sweetened condensed milk
• 3/4 cups creamy peanut butter
• 2 tsp vanilla
• 1 cup heavy cream

1. Melt the chocolate chips with the butter in the microwave.  Stir in the rice crispies.
2. Press into a greased 9" pie plate.  Chill.
3. Whip the cream.  Chill.
4. Beat the cream cheese with an electric mixer until fluffy.  Beat in the condensed milk, peanut butter, and vanilla.
5. Fold the chilled cream into the mixture.
6. Pour the mixture into the crust and chill for at least 3 hours.
7. Serve.

• 1 egg yolk
• 2 tbsp ice water
• 2 tsp vanilla
• 1 2/4 cup flour
• 1/4 cup sugar
• 1/4 cup icing sugar
• 6 tbsp butter
• 9 oz. dark chocolate
• 2 cups heavy cream

1. Combine the flour with the granulated sugar.  Cut in the butter until it has a crumb like texture.  Add the egg yolk and water.  Stir in 1 tsp of vanilla, adding up to 1 more to tbsp of water if necessary.  Shape the dough into a disc and then wrap it in plastic.  Chill for 1 hour.
2. Preheat the oven to 400 F.
3. Remove the dough from the fridge and let stand for 10 minutes.  Roll it into an 11" round disc.  Then carefully lay it into a 9" springform pan.
4. Freeze for 15 minutes.  Prick the dough with a fork and then line it with aluminum foil.  Pour in rice or dry beans to weigh it down.  Bake for 5 minutes.  Remove the foil and rice and then bake for 15 minutes longer.
5. Melt 3 oz of the dark chocolate and pour it over the bottom of the crust.  Chill.
6. Simmer half a cup of the cream with 6 0z of the chocolate until it melts.  Cover and set aside.
7. Whip the remaining cream with the icing sugar and 1 tsp of vanilla.  Fold the cream into the  chocolate mixture.  Spread it evenly over the tart shell.  Chill.

• 4 cups cornflakes, crushed
• 2 tbsp sugar
• 2 tbsp butter, melted
• 2 bananas, sliced
• lemon juice
• 8 oz. cream cheese
• 300 ml sweetened condensed milk
• 1 tsp vanilla

1. Preheat the oven to 350 F.
2. Combine the cornflakes, butter, and sugar and then press it into the bottom and up the sides of a 9" pie plate.
3. Bake for 5 minutes and then cool.
4. Toss the bananas with 1 tbsp of lemon juice.  Lay them over the bottom of the pie shell.
5. Combine the cream cheese, condensed milk, 1/3 cup lemon juice, and vanilla.  Mix well.  Pour it over the bananas.
6. Chill for 6 hours.  Serve.

•  2 cups all-purpose flour
• 1/8 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup butter, chilled and cubed
• 1/2 cup vegetable shortening
• 2/3 cup cold water
• 2 1/4 cups grated fresh coconut (about 1 medium coconut)
• 3/4 cup sugar
• 1/2 teaspoon mixed essence orange flower water
• 1/4 tsp almond extract
• 1 egg yolk
• 2 teaspoons milk

1. Combine the flour, baking powder, and salt in bowl of food processor. Add the butter and shortening, and pulse until crumbs the size of peas form. Slowly add 1 cup cold water until the dough just comes together. Wrap in plastic wrap and chill for at least 1 hour.
2. In the meantime, combine the coconut, sugar, mixed essence, and 1 cup of water in a saucepan, and simmer the mixture until the sugar melts and liquid thickens to the consistency of maple syrup, about 30 minutes. Cool.
3. To make the tarts: Preheat the oven to 350°F degrees. Dust the chilled dough with flour and divide into 15 balls. Flatten the balls and then roll out to 1/8 inch thick, dusting with flour as necessary to prevent sticking.
4. Place 1 tablespoon of filling on the center of a disk. Lightly brush the edges of the disk with water and fold the dough over the filling to create a half-moon. Crimp the edges closed, using a fork. Repeat with the rest of the dough.
5. Beat the egg yolk and milk together, and brush over the tarts. Prick each tart once or twice so that steam can escape. Bake on a parchment-lined baking sheet for 20 to 25 minutes, or until the tarts are golden brown. Cool and serve.

• 2 1/2 cups graham cracker crumbs
• 3/4 cup sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups heavy cream
• 1 1/2 cups  milk
• 3 large egg yolks
• 1/2 vanilla bean, split lengthwise
• 6 tablespoons  butter
• 1 teaspoon vanilla extract
• 6 ripe bananas (about 1 1/2 pounds total), peeled, cut crosswise into 1/4-inch-thick slices

1. Preheat oven to 350°F.
2. Melt 1/4 cup of the butter in the microwave.
3. Stir graham cracker crumbs, 1/4 cup ofsugar, and 1 mashed banana in large bowl to blend.
4. Add the melted butter and stir to moisten evenly. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Chill until firm, about 30 minutes.
5. Bake crust until set and pale golden, about 15 minutes. Cool completely.
6. Whisk 1/2 cup sugar, cornstarch, and salt in heavy medium saucepan to blend.
7.  Gradually whisk in whipping cream and whole milk, then egg yolks.
8. Scrape in seeds from vanilla bean; add vanilla bean. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat.
9. Whisk in 2 tbsp butter and vanilla extract. Discard vanilla bean. Transfer custard to large bowl; cool completely, whisking occasionally, about 1 hour.
10. Stir custard to loosen, if necessary. Spread 1 cup custard over bottom of prepared crust.
11. Top with half of sliced bananas, then 1 cup custard, covering bananas completely. Repeat layering with remaining bananas and remaining custard.
12. Chill banana cream pie until filling is set and crust softens slightly, at least 8 hours and up to 1 day.
13. Cut pie into wedges and serve.

• 8 whole graham crackers, broken into pieces
• 1/2 cup plus 2 tbsp sugar
• 6 tablespoons (3/4 stick) chilled unsalted butter, diced 1 cup plus 2 tablespoons sweetened
• flaked coconut
• 2 1/4 cups milk
• 1 1/4 teaspoons unflavored gelatin
• 3 tablespoons cornstarch
• 1 large egg
• 2 large egg yolks
• 1 1/2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup  heavy cream 
• 1 tbsp icing sugar

1.   Preheat oven to 350°F.
2. Blend graham crackers and 1/4 cup of sugar in processor until finely ground. Add butter and blend until moist clumps form. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter glass pie dish.
3. Bake until golden, about 10 minutes. Cool completely. Maintain oven temperature.
4. Spread coconut on rimmed baking sheet. Bake until golden, stirring occasionally, about 8 minutes.
5. Place 1/4 cup milk in small bowl. Sprinkle gelatin over and let stand 15 minutes.
6. Meanwhile, whisk 6 tbsp sugar and cornstarch in medium saucepan to blend. Gradually add 1/4 cup milk, whisking until smooth.
7. Add remaining 1 3/4 cups milk, egg and egg yolks, whisking to blend. Reserve 2 tablespoons toasted coconut for topping; add remaining toasted coconut, butter, vanilla and salt to egg mixture. Cook over medium heat until filling thickens and boils, stirring constantly, about 12 minutes.
8. Remove from heat. Immediately add gelatin mixture and stir until gelatin dissolves. Transfer to large bowl. Place plastic wrap directly on surface of filling and refrigerate until cool, about 30 minutes.
9. Beat 1/2 cup cream in medium bowl to soft peaks; fold into cooled filling. Refrigerate until filling is cold and begins to set, about 30 minutes. Transfer filling to prepared crust.
10. Refrigerate while preparing topping.
11.  Beat 1/2 cup cream and the icing sugar sugar in medium bowl to firm peaks. Spoon evenly over top of filling. Sprinkle with reserved 2 tablespoons toasted coconut. Refrigerate pie at least 3 hours and up to 1 day. Serve chilled.