Caramel Pudding Tart With Almond Shortbread Crust Food

DARK CHOCOLATE-CARAMEL MACCHIATO PIE

Dark Chocolate-Caramel Macchiato Pie image

One of my first entries in the National Pie Championship was this impressive pie with coffee flavor and cool chocolate curls on top. -Amy Mills, Sebring, Florida

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

8 undipped biscotti (about 6 ounces)
1/4 cup butter, melted
FILLING AND TOPPING:
1 package (8 ounces) softened cream cheese, divided
4 ounces dark chocolate candy bar, melted
1/4 cup strong brewed coffee, cooled
1 carton (12 ounces) frozen whipped topping, thawed, divided
4 ounces milk chocolate, melted
1/4 cup caramel sundae syrup
Shaved chocolate
Additional caramel syrup, optional

Steps:

Preheat oven to 350°. Pulse biscotti in a food processor until fine crumbs form (about 1-1/4 cups). Add butter; pulse until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., Beat 4 ounces cream cheese until creamy. Gradually beat in melted dark chocolate and coffee until blended. Fold in 3/4 cup whipped topping. Spread in crust. Freeze until set, about 30 minutes., Beat remaining cream cheese until creamy. Gradually beat in melted milk chocolate until blended. Fold in 3/4 cup whipped topping. Spread over first layer. Freeze until set, about 30 minutes., Place remaining whipped topping in a large bowl; fold in 1/4 cup caramel syrup. Spread over pie; top with shaved chocolate. Refrigerate until serving. If desired, drizzle with additional caramel syrup before serving.

Nutrition Facts : Calories 413 calories, Fat 27g fat (18g saturated fat), Cholesterol 55mg cholesterol, Sodium 186mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

CARAMEL PUDDING TART WITH ALMOND SHORTBREAD CRUST

Caramel Pudding Tart with Almond Shortbread Crust image

Provided by Dorie Greenspan

Categories Milk/Cream Food Processor Egg Dessert Bake Almond Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 26

Ingredients

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*
*A type of sea salt; available at some supermarkets and at specialty foods stores.

Steps:

For crust:
Butter 9-inch-diameter tart pan with removable bottom. 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. Add egg yolk and blend until moist clumps form, about 30 seconds. Knead dough into ball. 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. Cover pan with foil and freeze crust at least 1 hour and up to 1 day.
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.
For pudding:
Place cornstarch and salt in medium bowl. Gradually add 1/4 cup milk, whisking until cornstarch dissolves. Whisk in egg yolks.
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. 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. Whisk in butter and vanilla. Transfer to crust. Chill uncovered until cold and just firm, at least 3 hours. Do ahead Can be made 1 day ahead.
For topping:
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. 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. Do ahead Let almonds stand at room temperature up to 6 hours or cover and chill up to 1 day. Break almonds into small clusters before using.
Press bottom of pan up, releasing tart. Whisk cream, powdered sugar, and vanilla in bowl until peaks form; spread over tart. Sprinkle almond clusters with fleur de sel. Garnish tart with clusters.

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