PIE
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Cover the pie by rolling out the other pie crust dough and placing in over the filling. Seal the sides of the pie and cut a few slits on the top crust.
Sprinkle the coarse sugar over the top crust before covering the pie with a piece of foil.
Place the pie plate on a baking tray and bake for 47 minutes.
At the end of 47 minutes, remove the foil and bake for an additional 15-17 minutes.
Let the pie cool before serving.
Nutrition Information per Serving: Total calories 435g, protein 5g, total fat 16.6g, total carbohydrates 67g, cholesterol 72mg, sodium 353mg
Pear Custard Pie
Boosting all the wonderful flavors of juicy fresh pears paired with a light custard filling, this pear custard pie is truly an exquisite dessert.
Serves 6
1 hour
Ingredients:-
4 Pears, cut into thin slices
3 Eggs
¾ cup Milk
¼ cup unsalted Butter, melted
1/3 cup All-Purpose Flour
1/3 cup Sugar
2 teaspoons Vanilla Extract
¼ teaspoon Salt
Directions:-
Have the oven pre-heated to 350 degrees and lightly grease a round pan with cooking spray.
Layer the slices pears onto the bottom of the pan.
Set up an electric mixer and beat together eggs, milk, butter, sugar, flour, vanilla and salt until creamy.
Slowly pour the batter into the pan and over the pears.
Bake for 40-45 minutes until the custard has set.
To serve, let the pie cool before sprinkling powdered sugar over the top of the pie.
Nutrition Information per Serving: Total calories 266g, protein 5g, total fat 10.8g, total carbohydrates 39.5g, cholesterol 105mg, sodium 199mg
Banana Cream Pie
This banana cream pie is made up of layers of alternating whipped cream and fresh bananas on a delicious graham cracker crust. A great pie to serve if you want to impress your guests!
Serves 8
1 hour
Ingredients:-
1 Graham Cracker Pie Crust, blind baked
2 ripe Bananas, cut into slices
5 Egg Yolks, lightly beaten
1½ cups Whole Milk
1 cup Heavy Cream
½ cup + 2 tablespoons Sugar
2 teaspoons Vanilla
¼ cup Cornstarch
2 tablespoons unsalted Butter
1 teaspoon Brandy
1/8 teaspoon Salt
For the Topping:
2 cups Heavy Cream
3 tablespoons Powdered Sugar
½ teaspoon Vanilla
Directions:-
Mix together sugar, cornstarch and salt in a medium saucepan over medium heat and slowly whisk in the egg yolks.
Add all of the milk ½ cup at a time, followed by heavy cream, stirring all the time.
Reduce heat and let the mixture simmer for about 8-10 minutes to let it thicken. Remember to keep on stirring the mixture this whole time.
When the mixture has thickened, take it off the heat and whisk in butter, brandy and vanilla.
Transfer the mixture into a medium bowl and place a plastic wrap on the surface to prevent a layer of skin from forming.
Let mixture cool at room temperature for about 30-40 minutes.
Spoon ½ of the cooled mixture into the pre-baked and cooled pie crust.
Layer the sliced bananas on top of the first layer of custard filling.
Next, pour the other ½ of the custard filling over the layer of bananas.
Place a piece of plastic wrap on the top of the filling and pop into the fridge to chill for at least 3 hours.
While the pie cools in the fridge, prepare the topping setting up an electric mixer and whipping the heavy cream until soft peaks start to form.
Pour in the powdered sugar and vanilla and beat the mixture some more until stiff peaks are formed.
To serve, spoon the whipped cream topping over the top of the chilled pie.
Nutrition Information per Serving: Total calories 493g, protein 5.7g, total fat 31g, total carbohydrates 49g, cholesterol 205mg, sodium 267mg
Rhubarb Custard Pie
A wonderful pie to whip up when rhubarb season rolls around with smooth and sweet custard topped with tangy and tender rhubarb cubes.
Serves 6-8
1 hour
Ingredients:-
1 Pie Crust
3 cups Rhubarb, cut into cubes
3 Eggs, beaten
1¼ cups Sugar
1 cup Heavy Whipping Cream
3 tablespoons Flour
½ teaspoon Salt
Directions:-
Have the oven pre-heated to 400 degrees and roll out your pie crust, transfer to a pie plate
Pour the rhubarb cubes into the prepared pie crust.
Next, combine the other ingredients together and pour into the pie crust and over the rhubarb.
Bake for 10 minutes at the preheated 400 degrees, before reducing the heat of the oven to 350 degrees and baking for another 40 minutes.
Let the pie cool before serving.
Nutrition Information per Serving: Total calories 360g, protein 4g, total fat 14.7g, total carbohydrates 55.6g, cholesterol 82mg, sodium 349mg
Peach Custard Pie
This peach custard pie is so gorgeous to look at you will first be mesmerized by its appearance then blown away by the great flavor it packs.
Serves 8
1 hour 15 minutes
Ingredients:-
1 Pie Crust, blind baked
3 cups fresh Peaches, diced
1 cup + 3 teaspoons Sugar
3 Eggs
3 tablespoons All-Purpose Flour
1 tablespoon Butter
Directions:-
Mix peaches and 3 tablespoons of sugar together and set aside for 5 minutes.
Pour flour and 1 cup sugar together with butter and eggs into a blender and blend until creamy.
Combine the egg mixture with the peaches, stir to mix evenly to make the filling.
Transfer the filling into the pre-baked pie crust.
Bake for 50-55 minutes and let the pie chill in the fridge for at least an hour before serving.
Nutrition Information per Serving: Total calories 313g, protein 4g, total fat 10.7g, total carbohydrates 52.9g, cholesterol 65mg, sodium 204mg
DESSERT TART RECIPES
Grapefruit Tart
Grapefruit tart that is so beautiful to look at that you might forget to start eating it. But once you start eating it, you won’t be able to stop!
Serves 8
40 minutes
Ingredients:-
1 Graham Cracker and Coconut Pie Crust, blind baked
1½ cups Grapefruit Juice
3 Egg Yolks
6 tablespoons Butter, cut into cubes
¾ cup Sugar
3 tablespoons Cornstarch
1 drop Red Food Coloring
For the Topping:
¼ cup toasted Coconut Flakes
2 tablespoons roasted Pistachio, chopped
Directions:-
Mix together sugar and cornstarch in a medium saucepan and heat mixture over medium heat.
Stir the mixture continuously to facilitate in dissolving the sugar before adding the grapefruit juice.
Let the mixture cook until it thickens, taking note to stir all the time.
Place egg yolks in a heatproof bowl and pour half the hot mixture in with the yolks, whisking all the time.
Pour this mixture back into the saucepan and cook for another 2-3 minutes.
Turn the heat off when the mixture has thickened further and add the butter in, stirring to melt the butter.
At this point, add the food coloring.
Pour the filling mixture into the pre-baked pie crust and cover with a foil, sealing in at the sides.
Chill the pie for at least 4 hours.
To serve, garnish with pistachios and coconut flakes.
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bsp; Nutrition Information per Serving: Total calories 403g, protein 3g, total fat 23g, total carbohydrates 48g, cholesterol 122mg, sodium 366mg
Mini Raspberry Tart
These gorgeous mini raspberry tarts are made with gluten-free ingredients so that everyone can enjoy it!
Yields 5 mini tarts
1 hour
Ingredients:-
For the Crust:
4 boxes Walkers Gluten-Free Shortbread Rounds
½ cup Butter, melted
For the Filling:
1 cup Cream Cheese, softened
½ cup Frozen Whipped Topping, thawed
¼ cup Powdered Sugar
½ teaspoon Vanilla Bean Paste
For the Topping:
1½ cups fresh Raspberries
Powdered Sugar
Fresh Mint Leaves
Directions:-
Have the oven pre-heated to 325 degrees.
To prepare the crust, start by having the cookies blended into crumbs in a food processor.
Add the melted butter and pulse a few times until everything is combine well.
Divide and transfer the mixture into 5 x 4-inch tart pans and press the mixture into the bottom and sides of the pans.
Bake for 13-15 minutes. Let cool before pouring any filling in.
Blend cream cheese, sugar and vanilla with a hand mixer for about 1 minute to make the filling.
Fold in the whipped topping and mix for another 1 minute.
Spoon and spread the filling into each pre-baked tart crust before removing the tarts from the pans.
Complete the tarts by arranging the fresh raspberries on top of each tart, then sprinkle with the powdered sugar and garnish with mint.
Let chill in the fridge before serving.
Nutrition Information per Serving: Total calories 457g, protein 6g, total fat 29.7g, total carbohydrates 43.6g, cholesterol 56mg, sodium 419mg
Cheesecake and Raspberry Tart
All the essences of spring in a splendid tart! Brighten up your day and your taste buds with these mouth-watering cheesecake tart topped with fresh, bright raspberries.
Serves 8
1 hour
Ingredients:-
1 Pie Crust
1 cup Cream Cheese, softened
1½ cups fresh Raspberries
1 Egg
¼ cups Sugar
2 tablespoons Heavy Cream
½ teaspoon Vanilla Extract
¼ teaspoon Salt
Powdered Sugar
Directions:-
Have the oven pre-heated to 350 degrees and lightly grease a 14x5 inch tart pan.
Roll out the pie crust and transfer onto the prepared tart pan. Poke a few holes into the bottom of the crust.
Bake for 20 minutes.
Set up an electric mixer and start by beating the cream cheese until lump-free and creamy.
Next, pour in the sugar, vanilla and salt.
Add the heavy cream and beat on high speed until well combined before cracking in the egg. Beat for another couple times before turning the mixer off.
Pour the filling into the pre-baked tart crust and bake for 20 minutes at a reduced heat of 325 degrees.
Let the cheesecake cool at room temperature before moving to the fridge to chill. To serve, arrange the raspberries on the top of the tart and sprinkle powdered sugar over.
Nutrition Information per Serving: Total calories 306g, protein 4.5g, total fat 19.6g, total carbohydrates 29g, cholesterol 58mg, sodium 339mg
Chocolate Chip Cookie Dough Tart
This is the dessert tart to make if you are a huge chocolate lover. It is decadent, creamy and rich, truly a wonderful sweet treat.
Serves 8-10
1 hour
Ingredients:-
1 Chocolate Shortbread Crust, blind baked
1¼ cups All-Purpose Flour
½ cup Butter, softened
½ cup Brown Sugar
¼ cup Sugar
¾ cup Mini Chocolate Chips
2½ tablespoons Heavy Cream
¾ teaspoon Salt
½ teaspoon Vanilla Extract
For the Ganache:
½ cup Bittersweet Chocolate, chopped
½ cup Heavy Cream
Directions:-
Set up an electric mixer and beat sugars, butter and salt on medium until fluffy.
Pour in cream and vanilla extract and combine thoroughly.
Stir in flour and beat on low speed.
Add the chocolate chips and combine using a spatula by hand.
Spoon the filling into the pre-baked tart crust and evenly smoothen out the top.
Next, make the ganache by placing the chocolate into a heatproof container.
Heat up the cream in a small saucepan and let it come to a boil before turning off the heat.
Transfer the heated cream into the bowl with the chocolate and let it sit for 2 minutes. At the end of 2 minutes, stir to combine the cream and chocolate.
Pour the ganache immediately over the tart filling and spread evenly over the top.
Before serving, chill in the fridge for at least 30 minutes.
Nutrition Information per Serving: Total calories 565g, protein 6g, total fat 136.7g, total carbohydrates 55.7g, cholesterol 80mg, sodium 546mg
Salted Caramel and Chocolate Tart
The heavenly combination of salted caramel and bittersweet chocolate comes together in this sinful and absolutely wondrous tart for a dessert that you will definitely enjoy more than your main course.
Serves 8-10
1 hour 15 minutes
Ingredients:-
1 Chocolate Pie Crust, blind baked
1½ cups Bittersweet Chocolate, chopped
¾ cup Whipping Cream
½ cup Whole Milk
1 Egg
1 Egg Yolk
For the Salted Caramel:
½ cup Heavy Whipping Cream
1 cup Sugar
6 tablespoons salted Butter, softened at room temperature
1 teaspoon Salt
Directions:-
Make the filling by first heating heavy cream and milk in a medium saucepan over medium heat.
Let the mixture come to a boil, then take it off the heat immediately and add the chocolate, stir to combine well.
Whisk the eggs together in a mixing bowl and pour ¼ of the hot chocolate mixture into the eggs, whisking at the same time to temper the eggs.
Return this mixture back into the saucepan, stirring all the time.
Spoon the filling into the pre-bake tart crust and bake for 25-30 minutes.
In the meantime, make the salted caramel by hearing sugar in a small saucepan. Take note to keep stirring the sugar to prevent it from burning.
When the sugar has turned a golden brown color, add the butter and cook for another 2 minutes to completely melt the butter.
Stir in the cream and continue letting the mixture boil for an additional minute before taking it off the heat.
Stir in salt and then set the salted caramel mixture aside to let it cool.
Once the filling on the tart has set, drizzle the salted caramel over the top.
Before serving, let the tart chill in the fridge for at least 2 hours.
Nutrition Information per Serving: Total calories 569g, protein 5.7g, total fat 33g, total carbohydrates 64.5g, cholesterol 101mg, sodium 569mg
Chocolate Mousse Tart
This delicious and creamy no-bake chocolate mousse tart is surprisingly low-carb despite its rich flavors. Perfect to have as a sweet dessert treat any time you feel like it!
Serves 12
1 hour 15 minutes
Ingredients:-
1 Low-Carb Peanut Flour Pie Crust, blind baked
3 Eggs
½ cup unsweetened Dark Chocolate, chopped
¾ cup Whipping Cream
¾ cup unsweetened Almond Milk
¼ cup Butter
6 tablespoons Powdered Swerve Sweetener
3 tablespoons Cocoa Powder
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For the Topping:
1 cup Whipping Cream
½ oz. Dark Sugar-Free Chocolate
2 tablespoons Powdered Swerve Sweetener
¼ teaspoon Vanilla Extract
Directions:-
To make the filling, mix cream, almond milk and butter together over medium heat in a small saucepan and let the mixture come to a boil after which take the saucepan off the heat right away.
Blend together chocolate, cocoa powder and sweetener in a food processor or blender.
Add the heated cream mixture in with the chocolate mixture and blend further until creamy.
Crack the eggs in and blend for another 40 seconds to 1 minute.
Transfer filling into the pre-baked crust and pop into the fridge to chill for at least an hour.
Before serving, prepare the topping by whipping the cream with sweetener and vanilla until stiff peaks form. Spread this cream over the top of the tart.
Nutrition Information per Serving: Total calories 259g, protein 6.6g, total fat 33g, total carbohydrates 7.9g, cholesterol 122mg, sodium 180mg
Grapefruit and Mascarpone Tart
This delicious and creamy no-bake chocolate mousse tart is surprisingly low-carb despite its rich flavors. Perfect to have as a sweet dessert treat any time you feel like it!
Serves 8-10
45 minutes
Ingredients:-