Compiled by Lisa Day
This dessert brings you the festive flavour of eggnog in the form of a tart. The pat-in, cookie-like pastry, is easy for novice bakers, yet brings a professional touch. If your December is busy, you can easily make this treat a couple days ahead and refrigerate. Serve with whipped cream, flavoured with a hint of nutmeg for a special touch.
1 1/2 cups all-purpose flour
3 tbsp icing sugar
1/2 tsp salt
1/2 cup unsalted cold butter, cubed
1 egg yolk
2 tbsp whipping cream
1 pkg (250g/8 oz) plain cream cheese, softened
1/2 cup whipping cream
1/2 cup granulated sugar
2 egg yolks
1 tsp pure vanilla extract
1/2 tsp ground nutmeg
2 tbsp bourbon (optional)
1 tsp ground cinnamon (optional)
In a food processor, pulse together flour, icing sugar and salt. Pulse in butter until the mixture has the texture of fine crumbs.
Whisk egg yolk with whipping cream; drizzle over flour mixture. Pulse dough to combine. Loosely divide dough into quarters, clump together and pat each quarter into tart pan. Press pastry evenly over bottom and up sides of a 10-inch tart pan with removable bottom. Refrigerate for at least 30 minutes or up to one day.
Cover the dough completely with foil; fill with dried beans or rice to weight the crust. Bake in bottom third of oven at 375 F until edges are a light golden colour, about 20 minutes. Remove weights and foil and let cool on rack for 15 minutes.
In a food processor, blend cream cheese, whipping cream and sugar until creamy, about one minute.
Add whole eggs, egg yolks, vanilla, nutmeg, salt, bourbon and cinnamon (if desired), and blend until smooth. Gently pour mixture into tart shell.
Bake in 350 F oven until filling is set, but still jiggling slightly in the center, about 20 minutes (the filling will continue to set as it cools). Cool tart completely in pan on a rack. (If making ahead, cover lightly with plastic wrap and refrigerate for up to two days.)
Just before serving, remove side of pan. Cut into eight wedges and serve with whipped cream. (Whip 2 cups whipping cream and fold in 1 tsp of nutmeg, if desired)
Tart pans can be purchased at your local grocery store for a reasonable price and used over and over again. Look for a 10-inch (25 cm) tart pan with removable bottom, which works for this recipe and many other great dessert ideas.
Udi’s Snickerdoodle Pumpkin Pie
Nothing brings back memories like a freshly baked pumpkin pie. Udi’s signature recipe fills the air with the aroma of autumn spices and tickles the taste buds with the mouth-watering flavour of snickerdoodle cookies – with no gluten or dairy.
Makes: one nine-inch pie
For the cookie crust:
16 Udi’s Gluten-Free Snickerdoodle Cookies (about 1 1/2 packs)
3 tbsp vegan margarine or non-dairy alternative, melted
2 cups pureed pumpkin
1 cup canned, unsweetened coconut milk
1/2 cup light brown sugar, firmly packed
1 tbsp maple syrup
1 tbsp corn or tapioca starch
2 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
Heat the oven to 425 F.
Place the Udi’s Snickerdoodle Cookies in a food processor and pulse to form fine crumbs. Transfer to a bowl and stir in the melted vegan margarine or non-dairy alternative, combining well. Press the dough evenly into a nine-inch pie plate with your fingers to form a crust, pushing up the sides and pressing firmly. Bake for seven to eight minutes, until crust begins to brown. Set aside to cool.
Reduce the oven to 325 F. Make the filling by combining all the remaining ingredients in a large bowl and beating or whisking until smooth and well combined. Pour into the baked crust and bake for one hour or until a knife inserted in the center comes out clean. Allow to cool completely before serving (about two to three hours). Serve cold or reheat in oven at 350 F for 15 minutes.
~ Recipe courtesy of Stephanie Clairmont, MHSc, RD at The Clairmont Digestive Clinic courtesy of Udi’s Gluten-Free - www.udisglutenfree.com
Shoo Fly Pie
1/2 tsp baking soda
3/4 cup boiling water
1 cup black-strap molasses
1 egg, beaten
1/2 cup brown sugar
1 1/4 cup flour
2 tbsp Tenderflake lard, cold
1 Tenderflake Frozen Deep Dish Pie Shell, defrosted
Heat oven to 375 F.
Place baking soda in a small bowl. Add boiling water and stir to dissolve. Whisk together molasses and egg in another bowl. Whisk one third of the hot water and soda into the egg mixture. Pour this back into the remaining hot water mixture, whisking constantly to combine. Mix the sugar and flour in a medium bowl, cut in the lard using a pastry cutter or your fingers to create pea-sized crumbs.
Assemble by placing one third of the molasses filling in the unbaked pastry shell, add one third of the crumb mixture and continue alternating and ending with crumb mixture.
Bake in heated oven for 35 minutes.
Pumpkin Mousse Patties
1 package Tenderflake Patty Shells
1 cup milk
1 package instant butterscotch pudding mix
1/2 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
1 cup whipped topping, divided
3 tbsp chopped toasted pecans
6 to 10 small gingersnap cookies
Bake pastry shells according to package directions. Cool completely.
Whisk milk and pudding mix using a hand-held blender or a stand mixer for two minutes on medium-high speed. Combine the pumpkin puree and spices; stir into the pudding. Fold in 1/2 cup of the whipped topping.
Fill a piping bag with the filling or use a small spoon to fill the patty shells. Top each with a dollop of whipped topping and garnish with chopped pecans and/or small gingersnap cookies.
Flaky Maple and Chocolate Hazelnut “Doughnuts”
2 (397 g) packages Tenderflake Frozen Puff Pastry, defrosted
1 (3.4 oz/96 g) package instant vanilla pudding mix
2 1/2 cups plus 3 tsp milk, divided
3/4 cup chocolate hazelnut spread, divided
1/4 tsp maple extract
1/2 cup butter, softened, divided
1 1/2 cups icing sugar, divided
1 1/2 tbsp maple syrup
1/4 cup chopped hazelnuts
Oil for frying
Remove the two pieces of pastry from the package; place one on top of the other on a lightly floured work surface. Using a lightly floured rolling pin, roll the double pastry to a 12x12 inch square. Fold in half, then in half again and roll to a 12x12-inch square again.
Cut rounds from the pastry using a three inch round cutter. Using a one inch round cutter, cut a hole in the middle of each.
Place the pastry on a parchment paper-lined baking sheet and set in the refrigerator to chill. Repeat with the second package of pastry.
Heat 2 1/4 inches of oil in a large deep pot or skillet to 350 F.
Working in batches, carefully place the pastry into the hot oil. Do not overcrowd or the temperature of oil will drop. Fry for three minutes per side or until golden brown. Using a slotted spoon or tongs remove from the oil and place on a cooling rack lined with paper towel.
Prepare the instant vanilla pudding using 1/2 cup more milk than the package instructions call for. Divide the pudding between two bowls. To one of the bowls, add 1/4 cup of the chocolate hazelnut spread, stir to combine. To the second bowl of vanilla pudding, add maple extract, stir to combine. Set both bowls aside.
Mix together the remaining chocolate hazelnut spread with 1/4 cup butter and 3/4 cup icing sugar in a small bowl. In another small bowl mix maple syrup, the remaining 1/4 cup butter and 3/4 cup icing sugar. If either of these frosting mixtures is too thick, add a tsp of milk at a time to reach the desired consistency.
Fill a piping bag or squeeze bottle with filling mixture. Make sure to have a long narrow tip attached. Gently insert the tip into the edge of the pastry and squeeze in the filling. Fill half the pastries with maple filling and half with chocolate hazelnut filling.
Drizzle, spread or pipe a line of frosting around the hole in the centre of each “doughnut”. Frost the vanilla maple filled pastries with the maple frosting and the chocolate hazelnut with chocolate hazelnut frosting. Sprinkle the top of the hazelnut frosting with chopped hazelnuts.
A+ Caramel Apple Pandowdy
2 Tenderflake Frozen Deep Dish Pie Shells
1/2 cup brown sugar
2 tbsp cornstarch
1 tsp cinnamon
1/8 tsp salt
5 large apples, peeled and sliced into 1/2-inch wedges
1 1/3 cups caramels, chopped
2 tbsp milk or cream
Position a rack in the lower third of the oven. Heat to 400 F.
Combine brown sugar, cornstarch, cinnamon and salt in a large bowl. Add the apples and caramels and toss to coat.
Divide the apple-caramel mixture between 4 to 4 1/2 to five inch baking dishes and arrange on a baking sheet. Gently remove the pie shells from the foil. Place on a lightly floured work surface. Roll each round out to 12 inch in diameter. Cut out four rounds slightly larger than the baking dishes. With the remaining pastry, cut out “A+” shapes for decorating the tops.
Top each dish with a pastry round. Brush lightly with egg wash. Make a small slit in the center of each to allow steam to escape. Decorate the tops with A+ designs and brush them with egg wash.
Place a sheet of foil over the top of the dishes and bake for 15 minutes. Remove the foil and continue to bake for 20 to 25 minutes or until the tops are golden brown.
~ Recipes courtesy of Tenderflake