Malted Chocolate Panna Cotta Pie Food

DAIRY-FREE DOUBLE CHOCOLATE PUDDING

Steps:

• Place six 4- to 6-ounce heatproof serving dishes on a rimmed baking sheet and make room for that baking sheet in your refrigerator.
• In a small bowl, whisk 1/4 cup of the almond milk with the cornstarch to combine. When the mixture is well combined, transfer it to a medium pot and whisk in the remaining 1 1/2 cups almond milk.
• Whisk the maple syrup, cocoa powder and fine sea salt into the almond milk and bring the mixture to a simmer over medium-low heat, whisking constantly. The mixture will begin to bubble slightly around the edges and noticeably thicken, 2 to 3 minutes. When it does, remove the pot from the heat and stir in the chocolate and vanilla extract until they are both fully incorporated.
• Spoon or pour the pudding into the serving dishes. Cover each pudding with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate the puddings until chilled, from 2 hours up to 5 days.
• Once the puddings are chilled, top with flaky salt. Serve immediately.

PANNA COTTA TART

Steps:

• Roll out and chill dough On a lightly floured surface, roll out dough into a 1/8-inch-thick rectangle (about 7 by 17 inches). Transfer to a 4 by 14-inch fluted rectangular tart pan with a removable bottom, gently fitting dough into bottom and up sides. Trim dough flush with pan by rolling across top with a rolling pin. Prick bottom of dough all over with a fork (this is called docking, which keeps the dough from puffing during baking). Refrigerate until cold, about 1 hour.
• Blind bake Heat oven to 375°F. Line chilled tart dough with parchment paper and fill to top with pie weights or dried beans. Bake until just starting to color around the edges, 20 to 25 minutes. Carefully remove parchment and weights. Return to oven, and bake until center is golden and dry, 12 to 15 minutes more (cover edges with foil if darkening too quickly). Transfer to a wire rack to cool completely. Carefully remove tart shell from pan and place on a baking sheet.
• Make panna cotta filling Sprinkle gelatin over the cold water in a small bowl. Let stand until softened (and all water absorbed), about 5 minutes. (This makes it easier for the gelatin to dissolve in the hot cream.) Place yogurt in a medium bowl and whisk to soften and remove any lumps. Combine cream, sugar, salt, and vanilla seeds and pod in a small saucepan. Bring to just under a boil, then reduce heat to low. Remove vanilla pod and discard. Whisk softened gelatin into cream mixture, whisking over low heat until completely dissolved. Pour through a fine sieve (to remove any undissolved gelatin) into yogurt, then whisk to combine. Pour panna cotta into cooled tart shell and refrigerate until firm, at least 2 hours (or up to overnight, covered).
• Macerate fruit About 30 minutes before you are ready to serve tart, combine cherries, sugar, lime juice, and salt. Stir well, then let stand at room temperature until some of the juices are drawn out of the cherries and the sugar is completely dissolved, about 30 minutes.
• Serve Place the fruit mixture in a bowl and serve alongside sliced tart, or spoon it down the center.
• Many recipes call for tart shells or pie crusts to be blind baked before they are filled. This step ensures the crust will hold its shape and not become soggy, especially important with unbaked fillings such as the panna cotta here. To do this, fit rolled-out dough into pan, prick all over with a fork, line with parchment paper, and weigh with dried beans (or pie weights). Chill thoroughly before baking, either partially or completely-partially for custards and other fillings that will be baked in the crust, completely for unbaked fillings.

CHOCOLATE MALTED PIE

Steps:

• Make Crust:.
• Position rack in center of oven and preheat oven to 350°F In a bowl, combine crumbs and butter. Press firmly onto bottom and up sides of 9" pie pan. Place crumb lined pan on a baking sheet and bake for 6-8 minutes, until set.
• Make Pie filling:.
• In a medium-sized, heatproof bowl, whish egg yolks until blended and set aside. In a medium sauce pan, bring cream to a gentle boil over medium low heat. Remove from heat and stir in chopped chocolate, stirring until chocolate is completely melted and mixed inches Whisk chocolate mixture in a thin stream into egg yolks. When chocolate is thoroughly incorporated, return mixture to saucepan over medium-low heat. Stir mixture constantly with a wooden spoon until thickened to a smooth, pudding-like consistency (about 5-10 minutes). Do not allow mixture to boil. Remove pudding mixture from heat and sift in malt powder, whisking until thoroughly dissolved. Stir in vanilla extract. Strain pudding mixture in to a clean, dry heat-proof bowl and allow cooling for 10 minutes. Whisk mixture to combine any skin that might have formed on top of the pudding during cooling. Fill pie shell and refrigerate for 3 hours or up to 1 day before serving.
• Garnish:.
• Garnish each slice of pie with a generous helping of lightly sweetened cream and a sprinkling of chocolate cookie crumbs.

MINT CHOCOLATE CHIP PAVLOVA FOR TWO

Steps:

• For the meringue: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the whip or whisk attachment, whip together the egg whites and cream of tartar on medium speed until the mixture looks frothy. Then, gradually whip in the sugar in a slow, steady stream. Add the vanilla and salt, and whip to medium-stiff peaks.
• Gently fold in the chopped chocolate, then dollop the meringue onto the prepared baking sheet and spread into a circle about 6 inches wide. Use the back of a spoon to make the interior of the meringue slightly shallower than the exterior "walls."
• Transfer to the oven, immediately lower the temperature to 200 degrees F and bake until the outside of the meringue is dry to the touch and appears set, about 1 hour to 1 hour 15 minutes. Turn off the heat and leave the meringue inside the oven for 1 hour to fully dry.
• For the topping: In a medium saucepan, bring the cream to a simmer over medium heat. Add the mint, cover, remove from the heat and steep for 15 minutes. Remove the mint and chill the cream for at least 1 hour.
• In the bowl of a stand mixer fitted with a whip or whisk attachment, whip the chilled cream and vanilla on medium speed. Sprinkle in the sugar and cocoa while whipping. Continue to whip to medium peaks.
• To serve, place the cooled meringue on a serving dish or platter. Spoon the chocolate mint whipped cream on top of the meringue and garnish with the chopped chocolate.