Salted Caramel Pecan Nut Pumpkin Pie

Salted Caramel Pecan Nut Pumpkin Pie

by | Aug 7, 2019 | 0 comments

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Somewhere between a pumpkin pie, a pecan pie and a caramel tart, this salted caramel pecan pie is the best of all worlds!

Like most really great desserts, this pecan pie was born out of a craving for three desserts which ended up as one! I do love putting vegetables in desserts (it eases my conscience, after all) but I’ve always thought pumpkin pie NEEDED something. Like a chewy pecan pie topping, perhaps? And maybe a dash of salty caramel to even out all that sugar. Yes, this is probably the best pie you will ever eat! 

Salted Caramel Pecan Pie
Serves 8
Somewhere between a pumpkin pie, a pecan pie and a caramel tart, this mash-up is the best of all worlds!
Print
Prep Time
1 hr
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
1 hr
Cook Time
1 hr 30 min
Total Time
2 hr
0 calories
0 g
0 g
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0 g
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Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. BASIC SWEET PASTRY
  2. 225g (375ml) cake flour, sifted
  3. 125 g salted butter, chilled and cubed
  4. 80g (125ml) icing sugar, sifted
  5. 3 egg yolks
  6. 15 ml iced water
  7. PUMPKIN FILLING
  8. 75ml milk
  9. 75ml double cream
  10. 3 eggs
  11. 200g (250ml) pureed pumpkin
  12. 80g (90ml) caster sugar
  13. 5ml ground cinnamon
  14. 2,5ml ground cloves
  15. 2,5ml ground ginger
  16. 2,5ml allspice
  17. 5ml vanilla extract
  18. SALTED PECAN PIE FILLING
  19. 100g whole pecan nuts
  20. 100g (125ml) soft brown sugar
  21. 5ml salt
  22. 210g (125ml) golden syrup
  23. 25g (30ml) salted butter, melted
  24. 5ml vanilla extract
  25. 3 large eggs
Instructions
  1. To make the pastry, place the flour, butter and icing sugar in the bowl of a food processor and process in short bursts until the mixture resembles fine breadcrumbs.
  2. While the motor is running, add the egg yolks and vanilla.
  3. Add just enough iced water to form a dough.
  4. Turn out onto a lightly floured surface and bring together to form a ball.
  5. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour.
  6. Preheat the oven to 180 degrees Celsius (160 degrees fan-forced).
  7. Roll the pastry out between two sheets of non-stick baking paper to 5 mm thick.
  8. Line a 25 x 10-cm loose-bottomed tart tin with the pastry.
  9. Trim the pastry to leave some pastry roughly hanging over the sides (this will be trimmed neatly after baking) and prick the base with a fork.
  10. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper, fill with rice or dried beans and blind bake for 15 minutes.
  11. Take out the beans and allow to cool.
  12. Lower the oven temperature to 180 degrees Celsius (160 degrees fan forced).
  13. In the jug of a blender, pulse the milk, cream, eggs, sugar, pumpkin, spices and vanilla until completely smooth.
  14. Pour the puree mix into the cooled tart shell and bake immediately for 15 minutes.
  15. Further reduce the temperature to 160 degrees Celsius (140 degrees fan forced).
  16. Bake for 45-60 minutes or until a skewer comes out clean.
  17. Remove from the oven and increase the oven temperature to 180 degrees Celsius (160 degrees fan forced).
  18. Arrange the whole pecans on top.
  19. Combine the pecan pie filling ingredients together and pour over the arranged pecans while the pie is still warm.
  20. Bake immediately for 25-30 minutes or until the filling is completely set.
  21. Remove from the oven and serve at room temperature with a dollop of double thick cream.
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calories
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The Kate Tin https://thekatetin.com/
Recipe originally created for Spinneys Magazine

 

Pineapple Coconut Macaroon Tart with Pineapple Blossoms

Pineapple Coconut Macaroon Tart with Pineapple Blossoms

by | Jan 7, 2018 | 0 comments

#SPONSORED

Pineapple Coconut Macaroon tart with Pineapple Blossoms

This Pineapple Coconut Macaroon Tart has a fragrant, tropical filling and a clever base made of coconut macaroon mix means you can line the tart without blind baking or rolling out pastry! The pineapple blossoms are easier to make than you think!

Pineapple Macaroon Tart with Pineapple Blossoms

Pineapple Tart reminds me of my summer. Of hot sunny days spent playing outside before being yelled at by my mother to come inside ‘before you get burnt to a crisp’. It wasn’t the UV rays that convinced me though – it was what was waiting on a side plate on the kitchen counter. A slice of, what in our house was dubbed, ‘Summer Pie’. The ‘pie’, which was more like a fridge tart really, consisted of whipped cream, condensed milk, pineapple jelly, crushed tinned pineapple all layered with coconut tea biscuits. Served ice cold, it tasted of sunshine and school holidays – bliss!

Pineapple

The moment my friends over at Natura Sugars asked me to create a recipe inspired by their beautiful Natura Sugars Golden Caster Sugar, one look at the bright yellow bag instantly reminded me of my mom’s pineapple tart (Summer Pie). So I’ve made a slightly more sophisticated, grown-up version with a clever shortcut instead of the usual pastry tart case: coconut macaroons!

Pineapple blossoms with Natura Sugars Golden Caster Sugar

The Natura Sugars Golden Caster Sugar is perfect for the pineapple coconut macaroon tart filling – not only because the fine crystals dissolve easily, but it’s crafted in tropical Mauritius (how fitting!) I’ve also used it in the coconut crust as it lends a lovely subtle caramel flavour. Serve this pineapple tart straight out the fridge, ice cold with a scoop of ice cream and you’ll have absolutely no doubt why it’s called Summer Pie!

PINEAPPLE COCONUT MACAROON TART WITH PINEAPPLE BLOSSOMS

Serves 8-10

 

COCONUT MACAROON CRUST

2 cups (160g) desiccated coconut

2 egg whites

1/4 cup (55g) Natura Sugars Golden Caster Sugar

 

PINEAPPLE FILLING

1 small pineapple, peeled

1 cup (250ml) cream (you could use coconut cream, if you like)

2 eggs

3 egg yolks

½ cup (110g) Natura Sugars Golden Caster Sugar

½ cup (125ml) pineapple juice

zest and juice of 1 lime

few drops yellow food colouring

 

MERINGUE TOPPING

1 egg white

1/4 cup (60ml) Natura Sugars Golden Caster Sugar

 

To make the pineapple coconut macaroon tart, preheat oven to 140°C (120°C fan-forced). Grease 1 large loose-bottomed 25cm tart tin. Place the coconut, egg whites and sugar in a bowl and stir to combine. Press mixture firmly into the base and sides of the tart tin. Bake for 30-35 minutes or until just golden. Thinly slice the pineapple and set aside on a lined baking sheet. Place the pineapple slices in an oven preheated to 100°C (80°C fan-forced) for 1 hour or until dried. While still warm, press the pineapple blossoms into a muffin tray for form flower shapes. Allow to cool completely. To make the filling, whisk the cream, eggs, sugar, pineapple juice and colouring together. Strain the mixture into a clean bowl and carefully pour the filling into the baked tart shell. Bake for 30–35 minutes or until just set. Allow to cool at room temperature before refrigerating until completely set. To make the topping, whisk the egg white unti soft peak stage then gradually add the sugar to form a glossy meringue. Pile on top of the set tart and toast with a blowtorch (or preheat our oven’s grill to it’s highest setting). Decorate the tart with the pineapple blossoms.

Watch the video below for the full instructions:

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Lemon Meringue Baked Cheesecake

Lemon Meringue Baked Cheesecake

by | Jan 18, 2017 | 11 comments

I have a serious soft spot for lemon meringue pie but not because of the coconutty crust or the velvety smooth filling (made with condensed milk please!) or even the puffs of crispy-marshmallowy meringue that adorn the top. Nope, it’s not because of any of those things. In fact it doesn’t even have anything to do with the pie. It’s because it’s my dad’s ultimate favourite dessert and that makes it special in our family.

This version, made with a baked lemon cheesecake filling, combines the best of both pie and cheesecake worlds and the layer of tangy lemon curd that oozes out the bottom when you cut it, adds an extra heavenly dimension. And if you’d like to go to a little extra effort, I think cute little mini versions of this (made in ring moulds or even clean tins!) would make a memorable dessert!

Lemon Meringue Cheesecake

Serves 10-12

 

400g biscuits, crushed

100g butter, melted

540g full fat cream cheese, softened

150g castor sugar

3 eggs

20ml double cream

1 tsp vanilla extract

juice and finely grated zest of 1 lemon

½ cup store-bought lemon curd (optional)

4 egg whites

120g castor sugar

 

Preheat the oven to 160C. Grease and line a 22cm springform cake tin with baking paper. Combine biscuits and butter and press into the bottom and up the sides of the tin to form a crust. Beat the cream cheese until soft and smooth then add the castor sugar, eggs, double cream, vanilla, juice and lemon zest. Spread a thin layer of lemon curd over the crust then pour in the cheesecake filling. Whip the egg whites until soft peak stage then add the castor sugar gradually until the meringue is glossy and the sugar is dissolved. Top the cheesecake with the meringue mixture, using a spoon to create soft peaks. Bake for 1 hour then leave the door slightly ajar (or place a wooden spoon in the oven door to keep it open), switch the oven off and allow the cheesecake to cool completely. Refrigerate until set then serve.

 

 

Cheat’s Chocolate Caramel Tarts

Cheat’s Chocolate Caramel Tarts

by | Jun 24, 2016 | 0 comments

#SPONSORED

I’m all for cheat’s anything when it comes to eating – especially when it comes to cravings! The quicker I can get from the making part to the eating part, the better! A few weeks ago, I discovered a ground-breaking new way of making shortcrust tart cases. While I’m all for making pastry from scratch and resting, rolling and blind-baking, sometimes, you just want to eat more than you want to bake and that’s okay – which is why this recipe will change your life. Shortbread biscuits, people. The answer was there all along – duh! Simply crush up the biscuits with some butter, press them into the tart cases and bake for 10 minutes and hey, presto (as they say), you’ve got tart!

While I’m all for shortcuts, the one thing I don’t cut the corner on is proper caramel sauce – nothing from a bottle or ready-made can EVER replace a proper homemade caramel sauce. I like to use sugar with flavour AND sweetness, and while boring white sugar gives you the latter, my favourite unrefined, Natura Light Muscovado Sugar, gives you both – double whammy! And because just two layers of deliciousness is never enough, I’ve topped these tarts with dark chocolate (the good stuff) and a sprinkling of sea salt for some salty crunch. Cheating never tasted THIS good!

Cheat’s Chocolate Caramel Shortbread Tarts

Makes 4

 

200g (half a packet) shortbread biscuits (I used Eet Sum Mores)

1 tbsp melted butter

165g Natura Light Muscovado Sugar or Natura Soft Brown Sugar

¼ cup water

½ cup cream

25g butter

200g good-quality dark chocolate, melted (I use AFRIKOA 70% Dark Chocolate)

sea salt flakes, for sprinkling

 

Preheat the oven to 180C (160C fan-forced). Grease 4 x small spring form tart tins. Place the shortbread biscuits in a food processor and pulse until very fine – almost powdery consistency. Add the butter and mix to form a consistency similar to wet sand. Use a teaspoon to press the biscuit crumbs into the prepared tart tins to form a pastry case then bake in the preheated oven for 10 minutes or until golden. Allow to cool thoroughly. To make the caramel, place the sugar and water in a saucepan and bring to the boil. Simmer until the mixture reaches 140C on a thermometer or until soft crack stage – when a little caramel dropped into a cup of water forms a soft ball which gets hard after a minute. Add the cream and butter and swirl until combined. Remove from the heat and pour into the baked pastry cases. Allow to cool completely then spread with the melted chocolate. Sprinkle a few sea salt flakes on top and allow to set – if you can wait that long that is!

Disclaimer: This post has been created in collaboration with Natura Sugars, however, I only work with brands I think are awesome and that I actually use myself.
Granadilla Fridge Tart

Granadilla Fridge Tart

by | May 30, 2016 | 5 comments

Unless you’ve been living under a rock, by now you would’ve seen my dear friend Zola Nene’s smiling face either on Expresso Morning Show or on every bookshelf in the country with her beautiful new cookbook, Simply Delicious. It’s a collection of incredibly good-looking food interwoven with stories of her childhood and her food journey.  One of the things I love most about Zola’s food is how unpretentious it is – and this tart is a great example. Even though she is a trained chef, she has no airs and graces about using a packet of jelly mix, a tin of condensed milk and some crushed biscuits when it’s needed – basically, she’s one of us, guys!  When I saw this recipe, I was immediately transported back to being a kid – my mom used to make a recipe just like this, but with pineapple instead of granadilla and I think we all have a version of this fridge tart somewhere in our childhood!

Even though Zola and I both grew up in George (which basically means George people are insanely cool btw), and went to the same high school AND chef school , we only became food soul mates 8 years ago when, thanks to a happy coincidence, we worked together at Top Billing and Expresso Morning Show. Zola is one of those people who is just incredibly fun to be around and her passion for food is infectious! Like me, she understands that cravings give life direction and together, there is nothing we wouldn’t do to satisfy a demanding craving – we once walked what felt like 100km around Durban in search of a curry – I think we’re both still recovering from that! Not to mention that we never got that craving satisfied! Whether we were doing cooking classes together, shooting inserts, braving deadlines or travelling across the country, there would always be lots of laughter, general silliness and always, always good food!   Not-surprisingly, our catch-ups always revolve around eating – whether it’s visiting a new restaurant, driving across town for a flaky pastry or having a heated debate about some new food trend, the one thing I can rely on is that Zola will ALWAYS order dessert with me and if that isn’t yet another reason to love her then I don’t know what is!

Extracted from Simply Delicious by Zola Nene (Struik Lifestyle)

Granadilla Fridge Tart

Extracted from Simply Delicious by Zola Nene (Struik Lifestyle)

Serves 8

 

200 g coconut biscuits, crushed

100 g butter, melted

40 g granadilla jelly powder

250 ml boiling water

250 g cream cheese, at room temperature

385 g can condensed milk

pulp of 4 granadillas

Mix the crushed biscuits and butter, press into a 23-cm tart tin and refrigerate. Dissolve the jelly powder in the boiling water and set aside to cool. Combine the cream cheese and condensed milk in a bowl and then add the cooled jelly. Pour the mixture into the chilled tart base and allow to set in the fridge. Slice the tart and spoon some granadilla pulp over each helping.

Simply Delicious Book and Granadilla Tart Photographs: © Penguin Random House South Africa (Pty) Ltd / Dawie Verwey