Peanut Butter Honey Tart With Ganache Glaze Food

HONEY BUTTER TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place pastry shells on a baking sheet.
• Beat butter with an electric mixer in a bowl until smooth and creamy; beat in brown sugar and honey. Beat egg, lemon juice, water, vanilla, and salt into butter mixture just until combined; stir in raisins. Fill tart shells 1/2-full with butter mixture.
• Bake in the preheated oven until filling is bubbly and pastry is golden, about 30 minutes.

PEANUT BUTTER TART WITH CARAMEL-PEANUT GLAZE

Steps:

• For crust:
• Blend first 3 ingredients in processor to combine. Add butter; using on/off turns, cut in until coarse meal forms. Add egg yolk, cream, and vanilla extract; process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
• Preheat oven to 350°F. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to 9-inch fluted tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce dough all over with fork; freeze 15 minutes.
• Bake crust until golden brown, about 25 minutes. Transfer to rack and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
• For filling:
• Stir 1/3 cup brown sugar, 3 tablespoons cream, and butter in medium saucepan over medium heat until sugar dissolves. Cool completely.
• Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Stir in brown sugar mixture.
• Using electric mixer, beat remaining 2 tablespoons brown sugar and 1/4 cup cream in another medium bowl until peaks form. Fold into peanut butter mixture. Transfer to crust; smooth top with spatula. Chill until set, about 3 hours.
• For caramel-peanut glaze:
• Stir brown sugar, butter, 1/4 cup water, 2 tablespoons cream, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 238°F, about 7 minutes. Remove from heat. Stir in remaining 2 tablespoons cream and peanuts. Cool just to lukewarm, about 15 minutes.
• Pour glaze atop filling, smoothing with spatula. Chill tart until set, about 30 minutes. (Can be made 1 day ahead. Keep chilled.) Cut into wedges and serve.

HEAVEN AND HELL CAKE WITH PEANUT BUTTER GANACHE

Steps:

• ANGEL FOOD CAKE: Preheat oven to 375°F.
• Cut a circle of parchment paper or wax paper to fit the bottom of a 9" cake pan.
• Do not grease the pan or paper.
• Sift together the flour and powdered sugar and set aside.
• Place the egg whites in the bowl of a heavy duty mixer.
• Beat slowly while adding the salt and cream of tartar and continue beating for 1 minute or until soft peaks form.
• Increase speed to medium, add sugar into whites by tablespoons until all is incorporated, then beat about 1-1/2 minutes longer.
• When egg whites have stiff peaks, add vanilla and almond extract.
• Remove bowl from mixer and sprinkle half of the powdered sugar-flour mixture and fold in again, using a minimum number of strokes so the egg whites do not deflate.
• Gently spoon the mixture into the pan and bake for 40-50 minutes or until golden brown.
• Do not over bake or the cake will sink in the center.
• DEVIL'S FOOD CAKE: Preheat oven to 350°F.
• Oil and flour a round 9-inch cake pan.
• Sift the cocoa powder into the mixing bowl, then drizzle in the coffee while whisking to make a smooth paste.
• Set aside.
• (Might be more liquid than paste) Combine shortening, sugar, vanilla, and eggs and beat for 2 minutes on medium speed.
• In a separate bowl, sift together the flour, salt, baking powder and baking soda.
• Alternately add the cocoa-coffee mixture and the flour mixture to the sugar-egg mixture and continue beating until incorporated.
• Pour batter into prepared pan and bake for 30 minutes.
• Test for doneness.
• PEANUT BUTTER MOUSSE: In the bowl of an electric mixer, whip the cream cheese until light and creamy.
• Gradually beat in the powdered sugar, then the peanut butter.
• If mixture looks lumpy, add 2 tablespoons of heavy cream.
• Continue beating until thoroughly incorporated and fluffy.
• Transfer mixture to another bowl and set aside.
• Place heavy cream in the electric mixer bowl and whip until stiff.
• Carefully, but thoroughly, combine both mixtures; set aside.
• GANACHE (FROSTING): In a saucepan, bring the cream to a boil and stir in the chocolate.
• Remove from heat, cover pan and let the chocolate melt.
• Whisk to combine thoroughly then let cool to room temperature.
• ASSEMBLING HEAVEN AND HELL CAKE: When both cakes have cooled, carefully slice them in half horizontally with a long, serrated knife so that you now have four layers.
• Place one layer of the devil's food cake on a cake plate and spoon 1/3 of the peanut butter mousse on the top.
• Place a layer of the angel food on top of the mousse and spread with another 1/3 of the peanut butter.
• Continue layering until you have four layers of cake and three layers of mousse.
• Whisk the ganache and spread with a spatula over the top and sides to frost generously.
• Chill in the refrigerator for at least two hours before serving.
• Serve chilled; slice with a warm, wet knife.
• Recipe Tip: slice thinly!
• It's rich!

HONEY AND PINE NUT TART

Steps:

• Make the pasta frolla: Whisk cream, egg, yolk, and vanilla in a medium bowl. Pulse flour, sugar, salt, and baking powder in a food processor to mix. Add butter, and pulse until mixture resembles coarse meal. With the machine running, add cream mixture, and process until dough just comes together. Shape dough into 2 disks, and wrap each in plastic. Refrigerate 1 disk until firm, about 1 hour; reserve remaining disk for another use. (Dough can be refrigerated for up to 2 days or frozen for up to 3 months; thaw before using.)
• Preheat oven to 325 degrees. On a lightly floured surface with a lightly floured rolling pin, roll dough to 1/8-inch thickness. (If dough is soft and sticky, transfer to a baking sheet and freeze until firm but pliable, about 5 minutes.) Cut out a 12-inch round, and fit it into a fluted 10-inch tart pan with a removable bottom. (Patch any tears with scraps of dough.) Freeze while making the filling (or cover and freeze for up to 3 days).
• Make the filling: Bring sugar, honeys, and salt to a boil in a medium saucepan, whisking until sugar dissolves. Add butter, and whisk until incorporated. Transfer honey mixture to a medium bowl, and let cool for 30 minutes. Whisk in cream, egg, and yolk until incorporated.
• Place tart pan on a rimmed baking sheet. Scatter pine nuts over bottom. Slowly pour filling over pine nuts, redistributing pine nuts evenly with your fingers. Bake until crust is golden brown and center is set but still slightly wobbly, about 1 hour. Transfer tart to a wire rack, and let cool completely. Remove from pan, and serve immediately.

PINE NUT & HONEY TART

Steps:

• Put the raisins and glacé fruit in a bowl with the rum or juice, then soak for 1 hr.
• Roll out the pastry on a surface lightly dusted with flour, then use it to line a deep 23cm loose-bottomed tart tin. Leave the pastry overhanging the edges, prick the base, then chill for 1 hr.
• Heat oven to 200C/180C fan/gas 6. Fill the pastry case with baking paper and baking beans, then blind-bake for 8 mins. Remove paper and beans, then bake for about 5 mins more. Allow to cool a little.
• Beat the butter, sugar, almonds, flour and eggs. Stir in the fruit, then pour into the case. Scatter over the pine nuts, press lightly into the surface, then drizzle with honey.
• Return the tart to the oven, turn down heat to 180C/160C fan/gas 4 and bake for 40-50 mins until firm to the touch. If the top browns too quickly, cover with foil. Cool in the tin. Will keep in a cool place for 2 days and will freeze for 3 months. Thaw at room temperature for 5 hrs. Drizzle with honey to serve.