pie | BakedInMunich https://bakedinmunich.com Simple Recipes. Delicious Flavors. Thu, 18 Jan 2024 09:55:54 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://bakedinmunich.com/wp-content/uploads/2023/03/cropped-img_7541-e1679761477810-32x32.png pie | BakedInMunich https://bakedinmunich.com 32 32 Nut Tart with Honey and Maple Syrup https://bakedinmunich.com/pies-tarts/nut-tart-with-honey-and-maple-syrup/?utm_source=rss&utm_medium=rss&utm_campaign=nut-tart-with-honey-and-maple-syrup https://bakedinmunich.com/pies-tarts/nut-tart-with-honey-and-maple-syrup/#respond Wed, 29 Nov 2023 22:17:50 +0000 https://bakedinmunich.com/?p=1188 As the leaves begin to change color and the air turns crisp, our thoughts turn to cozy nights in and warm, comforting desserts. This Nut Tart with Honey and Maple Syrup is a perfect choice for such days 🌰 🥜

The post Nut Tart with Honey and Maple Syrup first appeared on BakedInMunich.

]]> As the leaves begin to change color and the air turns crisp, our thoughts turn to cozy nights in and warm, comforting desserts. This Nut Tart with Honey and Maple Syrup is a perfect choice for such days 🌰 🥜

AUTUMN VIBE NUT TART
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AUTUMN VIBE NUT TART

Difficulty: Medium
Dish size

23

cm
Prep time

1

hour 
Baking time

35

minutes
Resting time

1

hour 

10

minutes

This nut tart is the perfect autumn treat, with a buttery, flaky crust filled with a rich and nutty filling. The honey and maple syrup add a touch of sweetness and depth of flavor.
The best part is that this tart can be made with a variety of nuts, so you can use your favorites. I like to use a combination of pecans, walnuts, and hazelnuts (or really whatever you find in your storage 😉).

Ingredients

  • Dough

  • Butter 82.5% – 45 g

  • Sugar powder – 25 g

  • Nut flour – 14 g

  • Flour – 100 g

  • Eggs – 23 g

  • Nut filling

  • Butter 82.5% – 40 g

  • Flour – 25 g

  • Nut flour – 25 g

  • Honey – 190 g

  • Maple syrup – 115 g

  • Eggs – 160 g

  • Mix of roasted nuts – 220 g (e.g., pecan, walnuts, hazelnut, etc.)

Directions

  • Prepare the nut flour (hazelnut is best) for both the dough and the filling in the oven: bake the flour in a 130-140 degrees preheated oven for 7-10 minutes occasionally stirring.
  • Chop cold butter into small cubes, just under 1 cm. You can freeze the butter so that it does not melt in your hands so quickly during cutting.
  • Knead the ingredients at low speed for butter not to start melting to get a small crumb, homogeneous in composition and size of granules.
  • Add eggs and continue beating at low speed (I used 4 and sometimes 5 out of 7).
  • The dough is ready when it no longer sticks to the walls of the mixer bowl.
  • Press the finished dough into a flat circle of ~2 cm height and let it lie in the refrigerator for at least 40 minutes.
  • Only after cooling, roll out the dough quickly, between two sheets of parchment, to a thickness of 2 mm and 3 cm larger than the baking form diameter. Do not roll out the dough too thick, or it will swell.
  • Carefully put the dough in the ring and form the sides. Press the dough slightly against the sides with your finger. Cut the excess dough on top with a knife.
  • Pierce the bottom with a fork all the way through over the entire area and put the base in the freezer for 30 minutes.
  • Filling preparation
  • Roast the nuts in a pan if not yet roasted.
  • Add flour and nut flour, honey and maple syrup, melted butter and eggs into the bowl. Mix well with the mixer until homogeneous.
  • Add nuts and stir with the spatula.
  • Preheat the oven to 170 degrees (top-bottom), and take out the frozen dough only when the oven is ready. Carefully pour the filling into the tart.
  • It may take 35 to 55 minutes until the tart is ready depending on your oven. The tart will be ready when the middle is barely swayed. The finished tart should be cooled down quickly.
    It will be possible to remove the tart from the form only when it has completely cooled down.

Tips & Tricks

    The post Nut Tart with Honey and Maple Syrup first appeared on BakedInMunich.

    ]]>     https://bakedinmunich.com/pies-tarts/nut-tart-with-honey-and-maple-syrup/feed/ 0     Cheesecake with poppy seeds https://bakedinmunich.com/pies-tarts/cheesecake-with-poppy-seeds/?utm_source=rss&utm_medium=rss&utm_campaign=cheesecake-with-poppy-seeds https://bakedinmunich.com/pies-tarts/cheesecake-with-poppy-seeds/#comments Tue, 30 May 2023 12:07:42 +0000 https://bakedinmunich.com/?p=754 This cheesecake with poppy seeds is beyond just tasty. Prepare to be astounded as you take your first bite and experience the flawless, creamy texture that will melt in your mouth 🤤

    The post Cheesecake with poppy seeds first appeared on BakedInMunich.

    ]]>     This cheesecake with poppy seeds is beyond just tasty. Prepare to be astounded as you take your first bite and experience the flawless, creamy texture that will melt in your mouth 🤤

    CHEESECAKE WITH POPPY SEEDS
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    CHEESECAKE WITH POPPY SEEDS

    Difficulty: Medium
    Prep time

    30

    minutes
    Baking time

    1

    hour 

    40

    minutes
    Dish size

    21

    cm

    The secret ingredient for this exceptional cheesecake is the addition of poppy seeds, lending a unique twist and captivating visual appeal. These tiny seeds, known for their nutty flavor and delightful crunch, elevate the overall experience to new heights. Their subtle presence effortlessly complements the velvety smoothness of the cheesecake, creating a harmonious balance that will mesmerize your palate.

    Ingredients

    • Base:

    • Any type of hard cookies 220 grams

    • Butter 100 grams

    • Filling:

    • Cream cheese (e.g. Philadelphia) 500 grams

    • Sugar 150 grams

    • Sour cream (20-30% fat) 150 grams

    • Vanilla essence 1 tbsp.

    • Eggs 3 pcs.

    • Poppy seed cake (ready to use) filling 400 grams

    Directions

    • Take ingredients out of the fridge for about 15 minutes before cooking.
    • Base:
    • Grind the cookies into crumbs using a blender (I had cookies with chocolate filling).
    • Add melted butter and mix.
    • Spread the prepared base into a baking form and tamp it down.
    • Put the form to the oven preheated to 160 degrees and bake for 12-15 minutes. Afterwards, cool the base down to room temperature.
    • Filling:
    • Mix the cheese with a spatula with sugar until a homogeneous smooth mass.
    • Gradually add sour cream, eggs and vanilla. Be careful when mixing: if the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking.
    • Building:
    • Spread the poppy mass over the cooled down base.
    • Pour the cream cheese filling overr it.
    • Preheat the oven to 160 degrees and put another form filled with hot boiling water (~1 liter) at the bottom of the oven.
    • Put the cheesecake in the middle section of the oven.
    • Bake the cheesecake for about an hour. It is very important not to overcook the cheesecake in the oven, otherwise it may crack when chilled. Tap the side of the mold with a spoon: only the middle (5-6 cm in the center) of the finished cheesecake should tremble.
    • Turn off the oven and leave the finished cheesecake for 40 minutes inside, then take it out and let it cool at room temperature. Put it in the refrigerator for 4 hours, or overnight.

    Tips & Tricks

    • Try not to open the cheesecake in the first 45 minutes as it might crack due to temperature difference.

    The post Cheesecake with poppy seeds first appeared on BakedInMunich.

    ]]>     https://bakedinmunich.com/pies-tarts/cheesecake-with-poppy-seeds/feed/ 1     Fruity tart with mascarpone https://bakedinmunich.com/quick-easy/fruity-tart-with-mascarpone/?utm_source=rss&utm_medium=rss&utm_campaign=fruity-tart-with-mascarpone https://bakedinmunich.com/quick-easy/fruity-tart-with-mascarpone/#respond Thu, 25 May 2023 14:49:11 +0000 https://bakedinmunich.com/?p=675 This fruity tart with mascarpone is a dessert that celebrates the tropical flavors of mangoes and the luxuriousness of mascarpone. The ingredients are all harmoniously coming together which will leave your taste buds yearning for more.

    The post Fruity tart with mascarpone first appeared on BakedInMunich.

    ]]>     This fruity tart with mascarpone is a dessert that celebrates the tropical flavors of mangoes and the luxuriousness of mascarpone. The ingredients are all harmoniously coming together which will leave your taste buds yearning for more.

    FRUITY TART WITH MASCARPONE
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    FRUITY TART WITH MASCARPONE

    Difficulty: Easy
    Prep time

    25

    minutes
    Baking time

    25

    minutes
    Dish form

    23

    cm
    Resting time

    60

    min

    This tart is a symphony of textures and flavors. Its harmonious combination of fresh mangoes, velvety mascarpone cream, and buttery crust will leave an indelible impression on your palate 🤤

    Ingredients

    • Base

    • Sugar 50 grams

    • Butter 100 grams

    • Vanilla sugar 1 tsp.

    • Egg yolks 1 pc

    • Wheat flour 200 grams

    • Cream

    • Mascarpone 160 grams

    • Honey 80 grams

    • Vanilla sugar 1 tsp.

    • Lemon juice 40 ml

    • Heavy cream (30% or more) 250 ml.

    • Mango 1 pc

    • Instant gelatin for the cake (optional)

    Directions

    • Dough:
    • Beat the butter with the regular and vanilla sugar until a creamy consistency.
    • Add egg yolk, beat until homogeneous.
    • Add flour and knead the dough.
    • Form a disc from the dough, wrap it in clingfilm and put in the fridge for an hour.
    • Take out the cooled dough, roll it out and put it in a form. Use a fork to make small holes on the bottom so that the dough does not rise.
    • Put foil and weight (dry beans or rice) on the dough. Place in an oven heated to 180 degrees convection mode and bake for 15 minutes.
    • Remove the weight and bake for about 10 more minutes.
    • Cool down the base.
    • Cream:
    • Carefully mix mascarpone with honey, vanilla sugar and lemon juice using spatula (do not whip).
    • Separately whip the cream.
    • Carefully (!) mix the cream with cheese mass, not too long and not intensive, from bottom to up.
    • Spread the cream on the cooled basis.
    • Arrange the sliced mangoes on top of the mascarpone cream in an attractive pattern.
    • Topping:
    • For longer shelf life use the instant gelatin. Boil it according to the instructions on the package. Brush the fruits with a brush.
    • Refrigerate the tart for at least 1 hour to allow the flavors to meld and the filling to set.

    Tips & Tricks

    • You can also add some crushed pistachios or toasted coconut flakes on top for added texture and flavor, if desired.
    • Adjust the amount of honey in the cream when using more or less sweet fruits and berries.

    The post Fruity tart with mascarpone first appeared on BakedInMunich.

    ]]>     https://bakedinmunich.com/quick-easy/fruity-tart-with-mascarpone/feed/ 0     Rhubarb Pie https://bakedinmunich.com/pies-tarts/rhubarb-pie/?utm_source=rss&utm_medium=rss&utm_campaign=rhubarb-pie https://bakedinmunich.com/pies-tarts/rhubarb-pie/#respond Sun, 23 Apr 2023 13:39:24 +0000 https://bakedinmunich.com/?p=568 A classic dessert that is perfect for spring and early summer when rhubarb is in season.

    The post Rhubarb Pie first appeared on BakedInMunich.

    ]]>     A classic dessert that is perfect for spring and early summer when rhubarb is in season.

    RHUBARB PIE
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    RHUBARB PIE

    Difficulty: Easy
    Prep time

    20

    minutes
    Baking time

    1

    hour 
    Dish size

    19-21

    cm
    Total time

    1

    hour 

    20

    minutes

    Rhubarb pie is a classic dessert that is perfect for spring and early summer when rhubarb is in season.
    The aroma of the pie as it bakes is sure to make your mouth water! So, roll up your sleeves, grab your ingredients, and let’s get started!

    Ingredients

    • Dough:

    • Butter (room temp.) 120 grams

    • Sugar 170 grams

    • Eggs 2 pcs.

    • Flour 250 grams

    • Baking soda / Natron 1/4 tsp

    • Salt 1/4 tsp

    • Baking powder 1 tsp

    • Pinch of vanillin

    • Kefir 120 grams

    • Filling:

    • Rhubarb 250 grams

    • Sugar 2 tbsp

    Directions

    • Dough:
    • Beat the butter and sugar until creamy.
    • One at a time add the eggs, beating well after each one.
    • Add half of the flour sifted with soda, salt, baking powder and vanillin and knead.
    • Pour in the kefir and knead again.
    • Add the remaining flour mixture and knead the dough.
    • Put dough in a baking form.
    • Filling:
    • Remove skin from rhubarb stalks and cut it into 2-3 cm pieces.
    • Spread rhubarb over the dough and smooth out. Push rhubarb into the dough with a spoon.
    • Sprinkle with sugar.
    • Place in a preheated 180 degree (convection mode) oven and bake about 50 minutes.
    • Decrease temperature to 160 and bake another 10 minutes until dry.
    • Switch off the oven and leave the cake in for about 10 minutes to settle.

    Recipe Video

    Tips & Tricks

    • Substitute part of rhubarb (e.g., 80g) with fresh strawberries 🍓 for even more fruity taste.
    • Baking Soda distinguishes from baking powder. Although both raising agents let dough rise, they are not arbitrarily interchangeable. Both baking soda and baking powder form CO2 during the baking process, which makes the dough airy and loose. You will get a particularly airy dough if the recipe contains both baking soda and baking soda. Together, the two raising agents unfold their effect even more intensively.

    The post Rhubarb Pie first appeared on BakedInMunich.

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