Coconut Cream Pie

20170418_110650When I think of no-bake pies, coconut cream is hands down my favorite (lemon being a close second). I have fond memories of the sprawling collection of pies my grandparents would serve at every holiday. Whether it be Thanksgiving, Christmas, or Easter we would always have a banana cream, pumpkin, chocolate ambrosia, mincemeat, and coconut cream pie. The pies would always be ordered from a local buffet called Bishop’s. Unfortunately, Bishop’s has long been closed and I have not had a coconut cream pie quite the same since. When the craving would call there is always a variety in the supermarket freezer section but they are never the same as freshly made.

20170418_110205I recall when I was a pre-teen (about 17 years ago), I attempted to make a coconut cream pie from scratch. I remember the taste being off and I never attempted to make it again since I could always count on the holidays to quench my craving. Since moving away from my hometown and the closure of Bishop’s I decided to make another attempt as an adult and serve this pie for Easter.

20170418_110216I believe my mistake all those years ago was from using coconut extract to flavor the filling. This time I decided to steep coconut in a blend of half-and-half and milk as my base for the filling. I strained out the raw coconut with cheesecloth, resulting in a smooth, flavorful custard that harbors a bit fewer calories and saturated fat. Add a homemade whipped cream topping and you have a dreamy mile-high coconut cream pie worth every second spent in the kitchen!

Coconut Cream Pie

Filling Ingredients:

  • 1 frozen (9 inch) Deep-Dish Pie Crust
  • 2 cups 1% Low-Fat Milk
  • 1 cup Half-and-Half
  • 1 ½ cups flaked Sweetened Coconut
  • 1 tsp. pure Vanilla Extract
  • 2/3 cup Sugar
  • 1/3 cup Cornstarch
  • ¼ tsp. Salt
  • 4 large Egg Yolks
  • 2 tbsp. Unsalted Butter

Whipped Cream Ingredients:

  • 1 cup Heavy Whipping Cream
  • ¼ cup Sugar
  • 1 tsp. pure Vanilla Extract
  • ¼ cup flaked Sweetened Coconut; toasted

 

Preparation:

  1. Preheat oven according to package directions of the pie crust. Bake the pie crust according to the package directions for a chilled/no-bake pie. Cool crust completely on a wire rack.
  2. Meanwhile, combine milk and half-and-half in a medium saucepan set over medium heat. Add 1 ½ cups coconut and vanilla extract. Bring milk mixture to a simmer then immediately remove from heat. Cover and let stand for 15 minutes. Strain through a cheesecloth-lined sieve into a bowl. Gather the edges of the cheesecloth and squeeze over the bowl to release any extra moisture. Discard the coconut solids.
  3. Whisk together the 2/3 cup sugar, cornstarch, salt, and egg yolks in a large bowl. Gradually add the milk mixture, whisking constantly. Return the mixture to the pan and bring to a boil, whisking constantly. Remove from heat and add the butter. Stir until smooth. Place the pan in a large bowl filled with ice for 6 minutes, stirring to cool. Pour into the prepared crust. Cover with plastic wrap and chill at least 1 hour to set.
  4. While the pie chills prepare the whipped topping. Chill a large bowl and the beaters of a hand mixer in the freezer for 5-10 minutes. Whip the cream in the chilled bowl with a hand mixer until soft peaks form. Add the sugar and vanilla and continue to whip until stiff peaks form. Be sure you do not over mix! Chill until the pie filling is set.
  5. To assemble the pie, spread the whipped cream over the set custard filling. Top with the toasted coconut just before serving. Enjoy!

 

RECIPE ADAPTED FROM: KATHY KITCHENS DOWNIE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

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Chocolate Baklava Bites

20170325_105856Ζητω Η Ελλαδα!!! Χρονια πολλα Ελλαδα!  Long live Greece and Happy Greek Independence Day to all the Greeks around the world! Today is a national holiday in Greece as it marks the start of the Greek war for Independence (March 25, 1821) from the Ottoman Empire (Turks). As a tribute to this important day in Greek history it is only natural I had to make one of if not the most famous Greek dessert around the world…baklava.

20170325_105650As with everything I bake I try to put my own creative spin on it and these mini baklava bites are no exception. I know my version of baklava will probably drive all the yiayia’s (Greek for grandmother) crazy because it does not resemble anything to the traditional baklava they are used to making. However, I feel that given a taste of these bites even my harshest critics would find it hard to resist admitting how great these came out.

20170325_110032-(1)Traditional baklava is a blend of toasted nuts (almonds, hazelnuts, pistachios, or walnuts depending on the baker) layered between buttery sheets of fillo then soaked in honey syrup. For my version, I decided to add a hint of chocolate because who doesn’t love chocolate. In order to incorporate the traditional flavor provided by ground hazelnuts, I used some leftover Greek Merenda spread, which is the Greek equivalent of Nutella, to provide a rich hazelnut chocolate flavor.

20170325_105905For such a small dessert these bites do not lack any of the flavor or richness found in traditional recipes. They are great to serve at large gatherings because one recipe makes 30 and their bite size cuts down on the messiness of cutting into and eating the original. I recommend trying this modern version of the classic Greek dessert! Kali Orexi!

Chocolate Baklava Bites

Ingredients:

  • ¾ cup Walnuts
  • ¾ cup Almonds
  • ½ cup Honey (preferably Greek)
  • ¼ cup Water
  • 1 Cinnamon Stick
  • 3 tbsp. Sugar
  • 2 tbsp. Unsalted Butter; melted
  • 1 tsp. Ground Cinnamon
  • ¼ tsp. Vanilla Extract
  • 1/8 tsp. Salt
  • ¼ cup Hazlenut-Chocolate Spread (such as Merenda or Nutella)
  • 2 boxes Mini Fillo Shells; 15 shells each

Preparation:

  1. Preheat oven to 350°. Arrange walnuts & almonds on a baking sheet and toast in the oven until golden & fragrant, about 5 to 8 minutes. Allow nuts to cool slightly.
  2. Meanwhile, add the honey, water, and cinnamon stick to a small saucepan set over medium heat. Stir until honey dissolves. Continue to cook, without stirring, until a candy thermometer reaches 230°, approximately 10 minutes. Remove from heat and keep warm. Discard cinnamon stick.
  3. Add the slightly cooled nuts to the bowl of a food processor along with the sugar, butter, cinnamon, vanilla, and salt. Pulse to combine.
  4. Place hazelnut-chocolate spread in a microwave-safe bowl and microwave on high for 30 seconds or until melted. Place mini fillo shells into wells of 2 mini cupcake tins. Working quickly place 1 tsp. of melted hazelnut spread into the bottom of each fillo shell. Next, top each fillo shell with 1 tsp. of the nut mixture. Bake in oven until filling is hot and fillo is golden, about 10 minutes.
  5. Pour 1 tsp. of honey syrup into each fillo cup while warm. Allow syrup to soak in and then add another 1 tsp. to each cup. Refrigerate at least 5 hours but preferably overnight for flavors to develop.

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

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No-Bake Pumpkin Chiffon Pie

20161124_115845As fall approaches ever closer to its end and we begin to shift gears in preparation of winter, it is the best time to satisfy any last autumn inspired cravings. There are many flavors indicative of fall but none satisfy quite like a pumpkin pie does. Pumpkin pie has a way of pleasing the masses with its warm spiced flavor, which is why it is served by most Americans on Thanksgiving. Well I am one of those Americans that require pumpkin pie be at the table on Thanksgiving. However, as much as I adore pumpkin pie, I still have a dilemma every holiday.

20161124_115850You see, I love trying new things and I get bored making the “same old same old,” but I also can’t afford to not make my annual favorites. I have no shame and will openly confess I am forever conflicted when it comes to this. This year I managed to solve my dilemma with a reasonable compromise…….the pumpkin chiffon pie. This pie still has each of the traditional components (pie crust, spiced pumpkin filling, & dollop of whipped cream) all while taking pumpkin to a whole new level of awesome.

20161124_115945What separates this pie from the classic is the creamy filling. This version features a fluffier core, a welcoming change from the very dense original filling. It is sure to be a crowd-pleaser at any fall holiday gathering as it was at Thanksgiving this year for my family.

Note: 

  • This recipe yields 2 pies. Each pie produces 10 servings with serving size being one wedge.

No-Bake Pumpkin Chiffon Pie

Ingredients:

  • 1 (2-Pack) Frozen Pie Crusts
  • 1 ¼ cups Canned Pumpkin
  • ½ cup Light Brown Sugar; packed
  • ¾ tsp. Ground Cinnamon
  • ½ tsp. Vanilla Extract
  • ¼ tsp. Salt
  • 1/8 tsp. Ground Nutmeg
  • 2 Large Eggs; separated
  • 2/3 cup Evaporated Low-Fat Milk
  • 1 envelope Unflavored Gelatin
  • ¼ cup Pure Orange Juice
  • 1/8 tsp. Cream of Tartar
  • 5 tbsp. Granulated Sugar; divided
  • 3 tbsp. Water
  • 1 cup Heavy Whipping Cream
  • Cinnamon (for dusting); optional

Preparation:

  1. Preheat oven according to pie crust package directions. Place pie crusts on a baking sheet. Pierce bottoms of pie crusts with a fork. Bake pie crusts according to package directions for a no-bake pie (approximately 10 minutes). Cool completely on a wire rack.
  2. Whisk together the pumpkin, brown sugar, cinnamon, vanilla, salt, nutmeg, and 2 egg yolks in a medium saucepan. Stir in the evaporated milk and bring to a boil. Reduce heat and simmer mixture, stirring frequently, for 4 minutes or until the mixture thickens slightly. Remove mixture from heat.
  3. Place orange juice in a small microwave-safe bowl. Sprinkle gelatin over the orange juice and let stand 1 minute. Microwave gelatin mixture on high for 15 seconds, stirring until the gelatin dissolves. Stir the gelatin mixture into the pumpkin mixture. Cool.
  4. Meanwhile, place 2 egg whites and cream of tartar in the bowl of a stand mixture (or large bowl if using a hand mixer). Beat egg whites with a mixer at high-speed until frothy. Gradually add 1 tablespoon granulated sugar, beating until soft peaks form. Combine the remaining 4 tablespoons (¼ cup) granulated sugar and 3 tablespoons water in a small saucepan. Bring sugar mixture to a boil. Cook sugar mixture, without stirring, until a candy thermometer reads 250°. Pour the hot sugar syrup in a thin stream over the egg whites with the mixer on high speed until stiff peaks form. Gently stir ¼ of the egg white mixture into the cooled pumpkin mixture. Gently fold in the remaining egg white mixture and pour filling into the cooled crust. Refrigerate the pie for 4 hours or until set.
  5. Place the cream (preferably chilled) in a medium bowl and beat with a mixer on high-speed until stiff peaks form. Place into a piping bag fitted with a star tip. Pipe rosettes along the outside edge of the pie (where the crust and filling meet). Sprinkle ground cinnamon on the rosettes if desired. Serve.

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Caramel Apple Pie

20160730_131312Caramel apples are one of my favorite desserts that signify the beginning of fall. Being that we are still in the heat of summer, fall remains a long ways off (especially for Floridians). This may leave you wondering then why I’m bringing up fall already. To be quite honest, I’m secretly longing for much cooler temperatures because I’m 8 months pregnant and only a few weeks from my scheduled delivery. The heat has really gotten to me and has pretty much kept me indoors the majority of the past few months. If the weather turns cooler I’m allowed to be outside more and I’ve been going crazy being cooped up in the house on modified bed rest. A few days ago I began thinking of fall and how much fun it will be with a new little one. It was all downhill from there and I practically doomed myself into having a craving for a caramel apple.

20160730_131037Since caramel apples are scarce to find this time of year I decided to dress up an old-fashioned apple pie with the flavors of a caramel apple in order to quench my hormone induced craving (or at least that is what I like to blame it on). In a traditional apple pie, I like to add the warm spices typically associated with fall, like cinnamon and nutmeg. However, in this pie the traditional spices have been left out and I assure you with good reason. Simply put, caramel apples are not spiced with cinnamon or nutmeg and this pie is meant to be an equivalent to the sticky treat not an old-fashioned apple pie topped with a bit of caramel. If that is what you are expecting from this recipe then unfortunately this pie won’t be for you.

20160730_131602For those still willing to give it a try, I can practically guarantee this pie will disappear far too quickly. Who can really resist the perfect blend of sweet and tart apple filling drizzled with caramel and blanketed with a crunchy streusel topping? I can’t think of anyone either!

Note:

  • This recipe will yield 2 (9 inch) pies with 12 servings per pie (24 servings total).
  • If not serving immediately, do not cover pies until completely cool, otherwise streusel topping will become soggy.

20160730_131712

Caramel Apple Pie

Topping Ingredients:

  • 4.4 ounces Unbleached All-Purpose Flour
  • 1 cup Light Brown Sugar; packed
  • 8 tbsp. (1 stick) Unsalted Butter; chilled & cut into small pieces

Filling Ingredients:

  • 1 (2 pk.) Frozen Traditional Pie Crusts
  • ¼ cup Granulated Sugar
  • 2 tbsp. Cornstarch
  • 1 ¼ pounds Granny Smith Apples; peeled & thinly sliced (about 4 cups)
  • 1 pound Fuji Apples; peeled & thinly sliced (about 3 cups)
  • Caramel Sundae Syrup

Preparation:

  1. To prepare the streusel topping: Combine flour, brown sugar, and butter in a food processor. Pulse the mixture until crumbly, approximately 10 to 15 pulses. Transfer topping mixture to a bowl, cover, and chill.
  2. Preheat oven to 375°. Remove frozen pie crusts from freezer and allow to thaw while preparing the filling.
  3. To prepare the filling: Place granulated sugar and cornstarch in a large bowl. Stir with a whisk until combined. Add apples to bowl and toss to evenly distribute sugar mixture. Distribute and arrange apple mixture evenly among the two pie crusts, mounding apples slightly higher in the center. Drizzle caramel syrup evenly over apple mixture, using as much or as little as desired. Bake pies for 25 minutes.
  4. Remove pies from oven and sprinkle both evenly with chilled streusel topping. Bake an additional 25 minutes or until golden brown. Cool on a wire rack at least 20 minutes before serving. Serve with additional caramel if desired.

 

RECIPE ADAPTED FROM: BILL JAMISON & CHERYL JAMISON
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Lemon Meringue Tart

16 - 1 (1)Bright, citrusy desserts are the perfect way to end a summer meal. Since there is always one of the many varieties of lemon in season year round, a dessert focused on lemons is a great way to indulge in a summer citrus craving while keeping with seasonal produce. The lemon meringue tart is one of my favorites, as it offers a quick and relatively simple way to feature lemons in a show-stopping summer dessert.

16 - 1 (2)For those of you familiar with the popular lemon meringue pie, you may be wondering how a tart is any different other than the pan it is baked in. Truth is they are very similar in appearance but the difference lies heavily in the crust and filling. A pie uses a lemon custard for the filling, which contains flour or cornstarch to thicken and little to no butter for flavor. On the other hand, a tart uses lemon curd for the filling, which contains no flour/cornstarch and has butter added for a creamy, smooth texture. Lemon curds also tends to have more lemon juice or zest added, creating a more intense lemon flavor. There is also a noticeable difference in the crusts. A pie uses the traditional flaky pie crust as a base while the tart will use a ground almond/cookie crumb crust.

16 - 1Both the crust and filling of this tart are very easy to prepare. The only part that may trip up beginner bakers is the meringue. That is why I chose to use a swiss meringue as it is more stable and doesn’t need to be baked like other meringues. I also chose to use store-bought lemon curd for convenience but you could easily prepare your own. This tart is baked in a 9 inch tart pan and will make approximately 8 servings.

Lemon Meringue Tart

Ingredients:

  • ½ cup Blanched Almonds
  • 3 tbsp. Light Brown Sugar
  • 36 Vanilla Wafers
  • ¼ cup Unsalted Butter; melted
  • 1 (10 oz.) Jar Lemon Curd
  • 3 Large Egg Whites
  • 1/8 tsp. Salt
  • ¼ cup Granulated Sugar
  • ¼ cup Water
  • ½ tsp. Vanilla Extract

Preparation:

  1. Preheat oven to 400°. Lightly coat the bottom and sides of a 9-inch tart pan with nonstick cooking spray. Set aside.
  2. In a food processor, combine the almonds, brown sugar, and wafers. Process mixture until finely ground. With the motor running, drizzle the butter through the food chute and process until blended. Press the mixture into the bottom and up the sides of the tart pan. Bake crust for 10 minutes or until well toasted. Set aside to cool.
  3. Once crust has cooled, spoon lemon curd evenly into crust. Place egg whites and salt in the bowl of a stand mixer or a large bowl. Beat with a stand or hand mixer on high-speed until soft peaks form.
  4. Preheat broiler. In a small saucepan, combine granulated sugar and water. Bring mixture to a boil. Cook mixture, without stirring, until a candy thermometer registers 250°. With mixer running, slowly pour the hot syrup over the egg whites and beat until stiff peaks form. Spread the egg white mixture over the tart. Broil for 30 seconds or until lightly browned. Serve

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Strawberry Almond Cream Tart

20160606_110931As Spring comes to a close and we turn things over to summer on June 20, now is the time to enjoy the bountiful fresh fruit options spring provides. Luckily, here in Central Florida, you can find white tents and loaded pickup trucks all over the sides of the roadways selling fresh, in season produce and other oddities (such as gator jerky) on a typical drive home year round. This time of year, the main produce being sold at these mini markets of sorts are strawberries. Since I live rather close to Plant City (Florida), the winter Strawberry capital of the world and host of the annual festival dedicated to strawberries, it is not hard to come by an abundance of strawberries at affordable prices. With an abundance of fresh, irresistible strawberries, finding new ways to use them is not only fun but tasty.

20160606_111339-1Strawberries (and cherries) have always been my go to topping for cheesecake. As much as I love fruit glazed cheesecakes, I do have a problem with the cheesecake to fruit ratio often found in many recipes. The ratio ALWAYS leans heavily in the side of the cheesecake with minimal fresh fruit topping. I decided this needed to be changed. Why not make a cheesecake-esque dessert that focuses more on the fruit topping over the cheesecake filling.

20160606_111935The following recipe is the result of such a desire I have had since childhood. With this recipe, for once, the strawberries are the star of the show. Instead of being a simple topping, the strawberries are nestled in a thinner layer of creamy cheesecake filling and graham cracker crust, allowing them to shine. Perhaps even better than the taste itself, is the fact that this dessert will not set you back a ton of calories. In fact the tart is very low in cholesterol and high in vitamin C. It is perfect to serve at spring and summer parties and your guests will never suspect it is not as indulgent as it appears.

20160606_111325While on the topic of parties, this is also a great dessert that can be made in advance. You can easily make the crust and filling ahead of time (up to 2 days) and then assemble the dessert the day of the party. This will help free up some time to make all of the other items you may be serving that do not have the ability to be prepared in advance.

Notes:

  • This tart will easily serve 10 people. If you need it to serve more you can easily double (or triple) the recipe and divide the crust, filling, and topping evenly amongst two (or more) tart pans.
  • You may have some extra strawberries if your cartons managed to miraculously not have any squishy or moldy strawberries at the bottom.
  • Although I chose to use a 9 inch round tart pan, you may also use an 8 x 12 inch rectangular tart pan or 9 inch pie plate.

Strawberry Almond Cream Tart

Crust Ingredients:

  • 36 Honey Graham Crackers (9 sheets)
  • 2 tbsp. Granulated Sugar
  • 2 tbsp. Unsalted Butter; melted
  • 4 tsp. Water

Filling Ingredients:

  • 5 oz. 1/3-less-fat Cream Cheese; softened (about 2/3 cup)
  • ¼ cup Granulated Sugar
  • ½ tsp. Vanilla Extract
  • ¼ tsp. Almond Extract

Topping Ingredients:

  • 2 cartons Fresh Strawberries; hulled & divided
  • 1/3 cup Granulated Sugar
  • ½ tbsp. Cornstarch
  • ½ tbsp. Lemon Juice
  • 2 tbsp. Sliced Almonds; toasted

Preparation:

  1. Preheat oven to 350°. Lightly coat a 9 inch round removable-bottom tart pan with cooking spray. Set aside.
  2. Place the graham crackers in a food processor and pulse to fine crumbs. Add the sugar, butter, and water. Pulse until the mixture is moistened. Place the crumb mixture in the prepared tart pan and press into the bottom and up the sides of the pan.Bake for 10 minutes or until crust is lightly browned. Cool completely on a wire rack.
  3. Once crust has cooled completely, prepare the filling. In a medium bowl, combine cream cheese, sugar, vanilla, and almond extract. Stir until mixture is smooth. Use an offset spatula or the back of a spoon to spread the mixture evenly over the crust.
  4. To prepare the topping, place 1 cup of strawberries in a food processor and pulse until the mixture is pureed. In a small saucepan over medium heat combine strawberry puree, sugar, and cornstarch. Stir with a whisk until smooth. Bring mixture to a boil, stirring constantly. Reduce heat to low and cook for 1 minute. Remove the glaze from the heat and allow to cool to room temperature, stirring occasionally.
  5. Combine remaining strawberries (approximately 3 cups) and lemon juice; toss to coat. Arrange the strawberries, bottoms up, in a circular pattern over the filling. Spoon the glaze evenly over the berries. Sprinkle almonds around the edge. Cover and chill tart for at least 3 hours.

NUTRITIONAL INFORMATION

(1 Wedge)

STRAWBERRRYALMONDCREAMTARTNutritionLabel

 

 

 

 

 

 

 

Weight Watchers: 11 Smart Points, 6 Points Plus, or 5 Traditional Points

RECIPE ADAPTED FROM: JEAN KRESSY
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Fudge-Almond Brownie Tart

3If you are a chocoholic, it is likely that you often search for quick and easy chocolate fixes beyond the candy bar. Anyone with a weakness to chocolate knows it is really hard to stop at just one piece of chocolate, hence the search for more substance. This search usually includes chocolate infused into cakes, cookies, or brownies. If you easily tire from the same old box chocolate cake or bakery cookies, then this weakness can become a very big problem. Therefore, I bring you the Fudge-Almond Brownie Tart.

1I simply adore this brownie tart for several reasons. The main reason is its rich, intense chocolate flavor that makes your indulgent side squeal with delight. The other reason is how simple it is to put together. This tart looks elegant and time-consuming but it is really simple and comes together quickly. Another plus is the richness keeps you from eating way too much. Sure it clocks in at way more calories and fat then most recipes I like to prepare but it is meant to be an indulgent treat. It is not something you keep around all the time to munch on but it serves great for when chocolate cravings peak and you need to keep them in check with something more satisfying. Even though the numbers of this appear very high, I guarantee when the chocolate cravings hit, you will consume way more calories and fat if you munch on a chocolate bar versus this tart. One slice will easily satisfy any and all chocolate/dessert cravings, whereas it will take several pieces of chocolate to get the same result. I assure you, several pieces of chocolate will easily turn into way more calories and fat (coming from experience).

2Now if you are not stressing out on a diet or are serving this for guests I suggest pairing it with a generous scoop of vanilla ice cream or frozen yogurt. It adds just an extra bit of indulgence and the smooth texture complements the richness and crunch of the tart. The tart will serve up to 10 guests. If you need to accommodate a larger crowd the recipe can easily be doubled. Enjoy!!!

Fudge-Almond Brownie Tart

Ingredients:

  • Cooking Spray
  • ½ cup Sliced Almonds; toasted
  • 4 oz. Dark Chocolate Baking Chips (such as Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
  • 6 tbsp. Unsalted Butter
  • 2.25 oz. All-Purpose Flour
  • 3 tbsp. Dutch Processed Cocoa; sifted
  • ¼ tsp. Salt
  • 2 Eggs (large)
  • 6 tbsp. Sugar
  • 2 tbsp. Light Corn Syrup
  • 1 tsp. Pure Vanilla Extract

Preparation:

  1. Move oven rack to lower third of oven. Preheat oven to 350°. Coat the bottom and sides of a 9-inch round removable-bottom tart pan with cooking spray. Arrange the sliced almonds evenly in the bottom of the greased pan. Set aside.
  2. In a small microwave-safe bowl, combine the chocolate and butter together. Microwave approximately 30 to 60 seconds, stirring at 15 second intervals, until chocolate melts and mixture is smooth. Set aside.
  3. In a medium bowl add the flour, cocoa, and salt. Stir mixture with a whisk until combined. Set aside.
  4. In a large bowl or the bowl of a stand mixer, add the eggs. Mix with a hand or stand mixer on medium speed until the mixture is pale and thick (approximately 2 minutes). Continue beating on medium speed and gradually add the sugar, 1 tablespoon at a time, until all the sugar dissolves (approximately 2 minutes). On low speed add the corn syrup and vanilla, beating until combined. Add the chocolate mixture and beat until well blended. On low speed, add the flour mixture, beating until just combined.
  5. Pour the batter in the prepared pan, spreading evenly over the sliced almonds. Bake for 15-20 minutes, or until a toothpick inserted into the center of the tart comes out with a few crumbs. Cool the tart in the pan on a wire rack for 20 minutes. Invert tart onto a serving platter and enjoy! Can be stored in the refrigerator for 3 days if not serving immediately.

NUTRITIONAL INFORMATION

(1 Wedge)

Fudge Almond Brownie Tart NutritionLabel

 

 

 

 

 

 

 

Weight Watchers: 10 Smart Points, 7 Points Plus, or 5 Traditional Points

 

RECIPE ADAPTED FROM: CAROLE WALTER
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

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