It’s been a very tiring yet meaningful, fruitful Christmas this year, with so many restless working days and sleepless working nights. Yet, it reenforced me again that I love what I do knowing that many people (a crowd of picky, demanding foodies in HK) were eating my cakes to celebrate the festive season; knowing my pastries filled with labor-intensive love were delivered as lovely holiday gifts to ones beloved families and friends. I’m honored to be the one who made people happy and more merry on festivals like this.
Classics like red velvet cake, pecan pies, cranberry upside down cakes and chocolate tarts are always a hit during Christmas. And as usual, I love to add some of my own twists into those classic staples. My recent fave include red velvet chiffon cake with candied pecan Bavarian, and the sugary nutty gooey pecan pie with an extra touch of caramelized banana tucked underneath. I know, it’s totally against the trend of being light and healthy. But hey, it’s Christmas! And it’s not so wrong with the nutrition packed wholesomeness of pecan and banana, right? Well, not too bad of a perfect excuse to indulge some real comfort dessert I guess
There’re so many other things I love making lately, and my fave of the fave must be the lusciously creamy lime tart. (I think i’ve lost count how many of lime tarts I’ve made in the past couple months:P and hope people who’re close to me have not got sick of them yet:p) The recipe is based on the Tartine’s cookbook with a few adjustments and modifications. I would proudly say that it’s my own recipe now!
One of my dearest friends got married in 2012, we all made a trip to Sydney to be part of the warm, cozy and intimate wedding gathering and celebration. Definitely one of my highlight in 2012 as well, words can’t describe the words and blessing I have for her.
Sorry for the cheesy quality for the pecan pie (absolutely no time for taking any good picture before having them delivered on time…not to mention styling before shooting… this is a last minute shot of a mini one as a little gift for my friend
If you are a fan of this heavenly sticky rich pie, do try this recipe out! I always use the Chez Panisse recipe for my flaky tart dough, filling is adapted and adjusted from David Lebovitz’s recipe (who worked for Chez Panisse as well) then my favourite caramelised banana to add something extra in terms of both aroma and texture, in this case, creaminess that is. Of course, the banana part is totally optional, but I personally do love it in my pecan pie A typical pecan pie filling calls for corn syrup or golden syrup, I sometimes use agave nectar in mine if I’m in the ‘make myself feel less guilty’ mood for its low glycemic index or grade B maple syrup for its unrefined nutritions with its charming deep, complex sweetness and aroma. And use coocnut flower sugar in place of the dark brown sugar. Those much healthy alternatives would just work as beautifully as the regular old sugar and syrup. It might sound a little redundant, but I like my pecan lightly toasted with a drizzle of clove honey and sprinkle of cinnamon and Fleur De Sel before going to the pre-baked pastry shell — yes, pre-baked! Some bakers prefer not to have the pastry blind-baked as they like the filling to fuse into the shell during baking; yet, I like my pastry to be perfectly cooked through, even to a point where it’s almost too dark brown before I put the filling in, so the pastry would stay crispy after it’s done, or even after it’s been sitting on the cake stand for a night
So here’s the recipe…once you have the pastry done, this is actually something pretty easy and quick to whip up as the perfect festive dessert. And definitely, a crowd pleaser.
Flaky pastry: (I usually make more than I need, so I can use half, and save the rest in my freezer for later use! Talking about convenience!) (makes two 9″ inch pie or tart or galette)
2 cups of all purpose flour
12 tablespoons butter, unsalted, diced and keep it very chilled
1/4 cup iced water
1/4 tsp. sea salt, I still use Fleur De Sel here
1. scatter the chilled diced butter over the flour. (Using a food processor works best for this) Pulse the flour , salt and butter a few times or until it’s become a sandy mass with pea sized butter-flour chunks. Sprinkle the iced water in, pulse couple more times, or until the dough just start to come together. Do not over work, or the dough will be tough.
2. Gather the sandy dough together, divide into two. Shape each into a flat disk. Wrap with plastic wrap and let it rest in fridge for at least couple hours befre rolling.
3. When it’s ready to roll. lightly dust the counter top, the rolling pin and both sides of the dough. Before rolling, use even pressure to pound the dough a few times with the rolling pin. So now, it’s nice and pliable. Start to roll from centre, keep turning the dough from time to time to make sure it doesn’t get stuck with the rolling surface.
4. Roll into a even 1/8″ disk, large enough to cover the tart tin with over hang. Carefully brush away the extra flour using a pastry brush. Then transfer the dough onto the baking tin without stretching the dough. Pleat the overhang around the edge of the tin, make it as neat and nice as pssible.
5. Prick the bottom all over. Place back into freezer for at least 15 minutes to firm up before baking.
3 medium eggs, preferably Japanese free range
120g brown sugar, or coconut flower sugar
180g corn syrup or golden syrup, or agave nectar, or maple surup
200g toasted pecan,(toasted with honey, cinnamon and Fleur De Sel in an preheated 180C oven for about 7-8 minutes), half very roughly chopped, and half whole
120 g finely chopped bitter-sweet chocolate, (I use 61% Valhrona, and I do not like using chocolate buttons)
2 tablespoons of melted unsalted butter
1/2 tsp fleur de sel
1 tsp. vanilla paste
1 banana, sliced, caramelised in a non-stick pan with a little sugar
*rum raisin is another good extra something that marry well with the others in this pie if you do use them, simply add two tablespoonful each of rum and water with 1/4 cup of golden raisins in a small sauce pan, bring to a boil and simmer for couple minutes, off heat. Let it sit overnight allowing the raisins to macerate. (Sounds a little time-consuming, but when you do, you’ll find it super simple and easy
1. Preheat the oven to 190C.
2. Bake the crust for about 35 minutes or until dark brown. Let it cool.
3. Prepare the filling: simply whisk all the ingredients for filling altogether until well mixed.
4. Pour the filling into the cooled pastry shell, bake for 35-45 minutes until filling is lightly puffed but the centre still looks moist. Let cool.
5. Garnish with dollops of whipped cream and extra candied pecans.
It’s a very rich pie. It’s good on it’s own with a cup of tea to cut the sweetness. But I like it served with generous mount of softly whipped cream. Call me cream fanatic:P