Peach Fig Tart Recipe

I recently went fruit picking and got some amazing peaches! They were so juicy, sweet, and flavorful. Baking peaches doesn’t do their delicious flavor and texture justice. So i was looking for a recipe with minimal cooking required, and what recipe is better than a fruit tart?!

 Be sure to Follow my Blog to get a heads up when new recipes are posted! If you liked this recipe, share and like this recipe so the world can now about it!

Oven: 400 F and 350 F

Bake time: 5 min and 15 min

Ingredients For Pastry Cream:

• 1 1/3 cups whole milk
• 1/4 cup sugar
• 3 egg yolks
• 2 tbs corn starch
• 2 tbs flour
• 1/2 tsp vanilla extract
• 1/2 tsp maple extract
• 2 medium peaches
• 5 large Figs

Ingredients For Crust:

• 1 1/2 cups flour
• 1/4 cup brown sugar
• 1 stick softened butter (1/2 cup)
• 1/4 tsp salt
• 1 egg

Ingredients for glaze:

1/4 cup fruit jelly of your choice

2 tbs water

Directions:

In a saucepan bring the milk so a simmer over medium high heat. In a medium bowl, whisk the sugar and egg yolks together. Add the cornstarch and flour to the egg yolk mixture and whisk until you get a smooth paste. Remove the milk from heat and add slowly to egg mixture, whisking constantly to prevent curdling. If any curdling does occur just pour everything through a strainer. Pour the egg mixture with milk back into the saucepan and stir until thickened under medium low heat. Stir in the vanilla extract. Pour into a clean bowl and cover the skin of the cream with plastic wrap to prevent a crust from forming. Refrigerate until you have baked your crust and sliced your fruit.

To make the crust, place the softened butter and sugar in a medium bowl and beat with an electric mixer or wooden spoon until light and fluffy. Add egg and mix to combine. Add flour and salt and stir in slowly with a wooden spoon (don’t break you electric mixer for this) until a pasty dough forms. Wrap the dough in plastic wrap and form into a thin disk.  Place in the freezer for 15 minutes while you slice your Peaches and figs.

Preheat your oven to 400 degrees F. Spray a tart tin with a removable core with cooking spray lightly. Quickly press the dough into the tin as evenly as possible. Place the tin into the freezer while your oven preheats. Poke a few holes with a skewer in the center of the dough. Bake the cooled dough for 5 minutes at 400 F then reduce your oven to 350 and bake for 15 more minutes.

Cool the baked crust completely before adding the cream.

To assemble, first remove the removable center from underneath the crust carefully. Spread the pastry cream into an even layer all over the inside of the crust.

In a small glass bowl mix together the jam and water and microwave for 30 seconds on high.

Design the tart as seen in the photos or the way you like with sliced fruit. Brush the glaze on top of the fruit Enjoy!

 

Be sure to Follow my Blog to get a heads up when new recipes are posted! If you liked this recipe, share and like this recipe so the world can now about it!

Lavender Chocolate Eclairs

Detailed Recipe for lavender eclairs. These are a lot better than anything you will find in a store. They are not the easiest thing to make, But the end result is beautiful and delicious.

1/4 cup butter

1/2 cup water

1/2 cup white flour

1/2 teaspoon white sugar

1/4 teaspoon salt

2 large eggs

1 large egg for egg-wash

1 1/4 cups whole milk

1 tsp dry lavender or 1 tbs fresh lavender leaves and/or flowers

3 egg yolks

1/4 cup white sugar

2 tablespoons white Flour

2 tablespoons cornstarch

1 teaspoon pure vanilla extract

Few drops of blue and red food coloring to make purple (If Yo Feelin Fancy)

Dark chocolate for dipping

Directions:

1. To make the choux pastry Preheat your oven to 400 degrees F
2. In a medium saucepan over medium heat add the butter and water and stir until everything is melted and simmering. Remove from the heat.
3. While the butter melts add the flour, sugar and salt to a small bowl and whisk thoroughly
4. Add the flour mixture to the saucepan (off of the heat) and stir vigorously until a ball of pasty dough is formed.
5. set aside to cool for about five minutes.
6. Add the eggs one at a time (THIS IS IMPORTANT) stir completely before adding in the second egg. Stir well.
7. Transfer the dough to a pastry bag. Pipe about 5 inch long 1 inch wide strips onto a parchment paper lined baking sheet. Pipe as evenly as you can.
8. Bake the piped dough in the preheated oven for 15 minutes. Then lower the oven to 350 and bake for another 25 minutes before removing them to cool.
9. To make the pastry cream heat the milk up in a small saucepan over medium low heat with the lavender.
10. Add the 3 egg yolks, cornstarch and the 1/4 cup sugar to a medium bowl and mix well for 2 mins.
11. Slowly add little by little the hot milk into the egg yolk mixture while whisking vigorously. Pour all of the milk into the yolk mixture. Whisk vigorously to infuse the lavender into the mixture.
12. Pass the mixture through a sieve into the saucepan again To remove the bits of lavender.
13. Add the food coloring if using. Stir constantly over medium low heat until the mixture thickens. Remove from the heat. Set aside to cool.
14. put the pastry cream into a plastic zip lock back and cut a corner off.
15. To pipe the cream into the eclairs poke a hole into each end of the eclair with a skewer and wiggle it around to make space inside the pastry for the cream.
16. Pipe the cream into the eclairs through both sides. This is very important or the eclairs wont have cream all the way through.
17. Melt the dark chocolate in a large bowl and dip the tops of the eclairs in the chocolate.
18. Enjoy!!!

Be sure to Follow my Blog to get a heads up when new recipes are posted! If you liked this recipe, share and like this recipe so the world can now about it!

Date Almond Chocolate Chip Ice Cream

Dates, almonds, and chocolate are probably the best combination in existence. The Super sweet dates with a rich crunchy almond all cut through with the delicious bitter note from the chocolate. Perfect. This ice cream is out of this world. And all you need is a blender, though it would make the texture better, you don’t even need an ice cream machine!

Ingredients:

2 cups heavy cream

1 tsp Vanilla extract

1 1/2 cups Pitted mejdool dates (big soft ones)

3/4 cup roughly chopped almonds

3/4 cup semisweet or milk chocolate chips

1 tsp Arabic gum (optional)

1 cup whole milk

Directions:

1. In a Blender add the milk, Arabic gum (if your using it) and pitted mejdool dates blend for 5 minutes on high or until all the dates are dissolved.
2. Add the mixture to a prefrozen icecream machine and freeze according to manufacturer’s direction.
3. Right when the mixture is about to turn into soft serve consistency add in the chopped almonds and chocolate chips. Continue freezing in machine, then add to a container and freeze in a freezer for about 4 hours or until completely frozen.
4. Or if you don’t have an ice cream machine just pour the mixture into a large bowl and put the entire bowl into your freezer for about 1/2 hour. Then take it out and blend it with a hand held blender, or mixer and freeze for another 1/2 an hour. Mix in the almonds and chocolate once the mixture is thick.Repeat the process every half an hour until your desired consistency is reached.
5. Enjoy!

Be sure to Follow my Blog to get a heads up when new recipes are posted! If you liked this recipe, share and like this recipe so the world can now about it!

Fresh Mint Chocolate Chip Ice Cream Recipe

The most refreshing ice cream ever. Fourth top sold ice cream flavor ever! You can now make it at home! This recipe uses fresh mint, so no need to worry about buying a whole bottle of peppermint extract for one recipe. This recipe Is super easy as well!

Ingredients:

2 cups heavy cream

2 cups whole milk

20 leaves fresh peppermint. (or regular mint)

1/2 – 3/4th cup of semi sweet or dark chocolate chips

1 2/3 cup sugar

Directions:

1. Put the milk, sugar, and peppermint into a blender and blend on high speed for about 3 minutes until everything is super smooth.
2. Add the heavy cream to the blender and blend on low speed just until everything is combined.
3. Freeze in an ice cream machine according to manufactures directions.(you may need to freeze it in two batches)
4. Or if you don’t have an ice cream machine just pour the mixture into a large bowl and put the entire bowl into your freezer for about 1/2 hour. Then take it out and blend it with a hand held blender, or mixer and freeze for another 1/2 an hour. Repeat the process every half an hour until your desired consistency is reached.
5. Enjoy!

Be sure to Follow my Blog to get a heads up when new recipes are posted! If you liked this recipe, share and like this recipe so the world can now about it!

Perfect Chocolate Cupcakes With Vanilla Butter Cream

Finally! A chocolate cupcake recipe that won’t give you cupcakes with a sad dimple in the middle! Firm, but unbelievably moist. Chocolate and vanilla are probably the most underestimated flavors. Don’t look passed these, they are easy to make, and taste outstanding!

Oven temp: 350 F

Bake time: 18-19 minutes

Ingredients For Cupcakes:

• 1 1/4 cups flour, sifted
• 1/2 tsp baking soda, sifted
• 1/4 tsp salt
• 1 stick butter at room temperature
• 1 1/4 cups sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk,
• 1/2 cup Dutch process cocoa powder

Ingredients For Butter Cream:

• 2 sticks butter softened
• 4-5 cups powdered sugar
• 2 tsp vanilla extract
• 1/2 tsp salt

Directions:

Preheat your oven to 350 degrees F. Line a cupcake tin with paper or foil liners. In a large bowl beat the butter with an electric mixer until it looks like mayonnaise. add sugar and continue beating for 2 min. Beat in eggs . Add the flour, baking soda, and salt to a small bowl and whisk thoroughly to combine. Add one third of the flour to the large bowl with butter and blend to combine, then add one third of the milk and combine. Continue alternating until all the milk and dry ingredients are combined. Add Cocoa powder and vanilla extract and combine. Fill the cupcake tins with the batter about 2/3 of the way full. Bake for 18-19 minutes or until a toothpick inserted into a cupcake comes out clean.

To make your frosting add butter, salt, and vanilla to a medium mixing bowl. Beat with an electric mixer until it looks like mayonnaise. Slowly add in powdered sugar until the frosting reaches the consistency of your liking. Wait for Cupcakes to cool completely before frosting them. I used a 1 inch round tip on a pastry bag to pipe frosting. You can also use a large plastic Ziplock bag With one corner snipped off. Enjoy!

Be sure to Follow my Blog to get a heads up when new recipes are posted! If you liked this recipe, share and like this recipe so the world can now about it!

Artisan Fruit Tart Recipe

Right in time for summer! All the best fruits are at their peak. Juicy fruit of your choice on an incredibly smooth pastry cream, all inside a thin flaky pastry crust. So easy and inexpensive for a crowd! Artisan just means handmade from start to finish. Impress your friends with this fantastic dessert!

Oven: 400 F and 350 F

Bake time: 5 min and 15 min

Ingredients For Pastry Cream:

• 1 1/3 cups whole milk
• 1/4 cup sugar
• 3 egg yolks
• 2 tbs corn starch
• 2 tbs flour
• 1/2 tsp vanilla extract

Ingredients For Crust:

• 1 1/2 cups flour
• 1/4 cup brown sugar
• 1 stick softened butter (1/2 cup)
• 1/4 tsp salt
• 1 egg

Ingredients for glaze:

1/4 cup fruit jelly of your choice

2 tbs water

Enough of the fruits of your choice to cover the custard on the tart

(Soft fruits and berries only, do not use apples or pears) Strawberries, plums, cantaloupe, sectioned oranges, etc. Try using dried fruit like figs and/or dates!

Directions:

In a saucepan bring the milk so a simmer over medium high heat. In a medium bowl, whisk the sugar and egg yolks together. Add the cornstarch and flour to the egg yolk mixture and whisk until you get a smooth paste. Remove the milk from heat and add slowly to egg mixture, whisking constantly to prevent curdling. If any curdling does occur just pour everything through a strainer. Pour the egg mixture with milk back into the saucepan and stir until thickened under medium low heat. Stir in the vanilla extract. Pour into a clean bowl and cover the skin of the cream with plastic wrap to prevent a crust from forming. Refrigerate until you have baked your crust and sliced your fruit.

To make the crust, place the softened butter and sugar in a medium bowl and beat with an electric mixer or wooden spoon until light and fluffy. Add egg and mix to combine. Add flour and salt and stir in slowly with a wooden spoon (don’t break you electric mixer for this) until a pasty dough forms. Wrap the dough in plastic wrap and form into a thin disk.  Place in the freezer for 15 minutes while you slice your fruits.

Preheat your oven to 400 degrees F. Spray a tart tin with a removable core with cooking spray lightly. Quickly press the dough into the tin as evenly as possible. Place the tin into the freezer while your oven preheats. Poke a few holes with a skewer in the center of the dough. Bake the cooled dough for 5 minutes at 400 F then reduce your oven to 350 and bake for 15 more minutes.

Cool the baked crust completely before adding the cream.

To assemble, first remove the removable center from underneath the crust carefully. Spread the pastry cream into an even layer all over the inside of the crust.

In a small glass bowl mix together the jam and water and microwave for 30 seconds on high.

Design the tart the way you like with sliced fruit. Brush the glaze on top of the fruit Enjoy!

Be sure to Follow my Blog to get a heads up when new recipes are posted! If you liked this recipe, share and like this recipe so the world can now about it! Find me On Instagram with new recipes @levelheadedchef

Soy Sauce Chocolate Cupcakes With Ginger Peanut Swiss Meringue Buttercream And Peanut Crunch Recipe

If you’re familiar with me and my blog yo know you’ve been waiting for this recipe. I had in mind the savory components that you find in some Asian dishes, and figured ” Hell, WHAT can go wrong with some chocolate in the equation?!” I was… VERY… right! This totally worked. It has the textural component of a crunch factor like in some noodle dishes as a surprise piece of brittle underneath the frosting! I don’t think I’ve ever seen this done before!

If you’re   wondering, “Well where the hell am i gonna bring these to, these sound CRAZY,” well these actually would be great desserts at a potluck or a shower of some kind. Or even birthday parties. They are not as odd as you might expect. Try making a two layered cake and putting the brittle underneath the frosting between the layers. Have fun with it!!

Oven: 350 Degrees F

Bake time: 18-20 minutes

Makes: 18 cupcakes

Ingredients For Cupcakes:

1 1/4 cup flour

1 tsp baking soda

1/2 tsp allspice

1/2 tsp cinnamon

1/8 tsp nutmeg

1 stick of butter softened to room temperature

1/2 cup sugar

1/2 cup brown sugar

1 cup whole milk

2 eggs

2 tbs Soy sauce

Ingredients For Ginger Peanut Swiss Meringue Buttercream:

6 egg whites

1 cup white sugar

1/2 cup brown sugar

1/2 cup butter cut into small cubes

3/4 cup cold creamy peanut butter (one like jif works best)

2 tsp powdered ginger

1 tbs soy sauce

Ingredients For Soy Sauce Peanut Brittle Crunch:

1/2 cup peanuts, crushed

3 tbs brown sugar

1/2 tbs soy sauce

Directions:

Preheat your oven to 350 degrees F. Measure out the flour, baking soda, cinnamon, allspice, and nutmeg onto a piece of parchment paper. In a medium bowl add the butter alone and cream until super light and fluffy with an electric mixer. Add the sugar and cream until super fluffy also. Add the eggs one at a time scraping the sides with each addition. Combine the milk and vanilla in a large cup. Add one third of the dry ingredients to the creamed butter sugar mixture, and then add one third of the milk mixture. Alternate adding the flour and milk until all the ingredients are incorporated. Add in the cocoa powder and mix until incorporated.

Scoop out the batter with a an ice cream scoop into as many lined cupcake tins as you need, fill them to about 2/3 of the way full. Bake the cupcakes for 18-20 minutes or until a toothpick is placed in the center of one and comes out clean or with some coarse crumbs. Let the cupcakes cool in the tin for about 5 minutes before removing them onto a wire wrack to cool completely.

Make the meringue butter cream while your cupcakes are baking. Add the egg whites and sugar to a medium clean metal mixing bowl and place over a pot filled with an inch of simmering water over low heat.

Continuously whisk the mixture for about 3 minutes until the egg whites heat through and there is no more granular sugar in the mixture when you feel a little with your fingers.

Take the mixture off the heat and beat with an electric mixer on high for about 10 minutes or until super stiff peaks form.

Add the butter in small chunks and beat in until incorporated. 

Add the peanut butter and beat in until no lumps remain. 

Add the soy sauce and ginger powder and mix until incorporated. Refrigerate while making the brittle.

To make the brittle mix the soy sauce and sugar in a small bowl and microwave for 30 second increments until hot and bubbly. Add the crushed peanuts and mix well. pour the mixture onto a piece of parchment paper and refrigerate to harden completely.

To assemble cupcakes, break off a small piece of brittle and place on the center of each cupcake.

Pipe on the frosting from a large pastry bag fitted with a one inch tip making sure to cover the brittle completely, keeping it a surprise!! Enjoy!!

Be sure to follow my blog if you like the idea of cool new recipes and would like to be informed when i post some!

Coming soon…Bacon Jalapeno Chocolate Chip Cookies!! Ridiculously amazing combination or complete disaster!!?!

Caramel Sauce Without Heavy Cream Recipe

Well yes, of course heavy cream is unhealthy, but this IS caramel sauce. It’s not going to be “healthy” with the heavy cream or without it. But the thing about this is I personally NEVER HAVE HEAVY CREAM LYING AROUND IN MY FRIDGE!! And i used to go out and buy a quart just to make some caramel sauce, until i tweaked some recipes i found and discovered this recipe! It’s so smooth and just as decadent. Plus it works absolutely unnoticed in any recipe it’s called for in!!

Ingredients:

1/2 cup of white sugar

1/2 cup of brown sugar

1 stick of butter

1/2 cup of whole milk (or what you have, higher fat content is ideal for texture)

1/4 tsp salt

Place the butter, sugar, and salt in a medium pot over medium heat. Stir until the butter and sugar have dissolved. Add the milk and let the mixture boil aggressively for 3 or 4 minutes stirring every 10 seconds or so to prevent the caramel on the bottom of the pot from burning. Remove from the heat and allow to cool completely at room temperature before using.

Store in a glass canning jar in the fridge for up to 3 weeks. You can reheat it in the microwave in a glass bowl or right in the glass jar with the lid removed for 20 second intervals, stirring in between until it reached the consistency you desire. Your gonna love this. Enjoy!