David and Nicole's Recipes

• 1 1/4 cup flour
• 1/2 cup lard
• 1 tbsp vinegar
• 1/4 cup water

1. Mix well and then knead until smooth.  Divide into 2 discs, one slightly larger.  Chill 1 hour.
2. Roll out the first disc to and 11" circle.  Line a 9 "pie plate.
3. Roll out the other disc to a 9" circle.  Lay over filling. Press down on sides and trim edges.  Crimp edges with fork.
4. Make slits in top.
5. Bake according to recipes.

• flour
• 1/2 cup lard
• 1/4 cup water
• 1 tbsp vinegar
• 375 ml canned pure pumpkin puree
• 300 ml Eagle Brand sweetened condensed milk
• 1/4 cup brown sugar
• 2 eggs
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1 tsp cinnamon
• whipped cream

1. Cut the lard into 1 1/2 cups of flour.  Combine the vinegar and the water and then stir in the mixture into the flour with a fork. 
2. Roll out a single crust and then line a deep 9" pie plate.  Set aside.
3. Preheat the oven to 375 F.
4. Beat the eggs lightly in a bowl with a mixer.  Beat in the pumpkin, condensed milk, sugar, 2 tbsp of flour, salt, and spices.
5. Pour into the prepared pie crust.  Bake for 40 to 45 minutes.
6. Serve with the whipped cream.

 1.           MAKE THE CRUST: Preheat the oven to 350°. Lightly butter a 9-inch glass pie plate. In a medium bowl, mix the graham cracker crumbs, coconut and sugar with the butter until evenly moistened. Press the crumbs over the bottom and up the side of the pie plate in an even layer. Bake in the center of the oven for 8 minutes, or until lightly golden and barely set.  2.           MAKE THE FILLING: In a medium bowl, whisk the egg yolks with the sweetened condensed milk, lemon zest, vanilla, cream of tartar and salt. Slowly whisk in the lemon juice and cream of coconut until smooth. Pour the filling into the crust and bake for 20 minutes, or until the filling is just set but still slightly jiggly in the center. Transfer the tart to a wire rack to cool, then refrigerate until chilled, about 3 hours.  3.           MEANWHILE, MAKE THE TOPPING AND ACCOMPANIMENTS: Spread 1/3 cup of the shredded coconut on a baking sheet and toast in the oven for about 3 minutes, or until it is golden. Transfer the toasted coconut to a plate and stir in the remaining 1/3 cup of coconut.  4.           Just before serving, in a medium bowl, toss the strawberries with 2 tablespoons of the brown sugar and let stand until juicy, about 10 minutes. In a large bowl, whip the heavy cream with the remaining 2 tablespoons of brown sugar until firm. Spread some of the whipped cream over the tart and sprinkle the coconut on top. Serve the tart with the strawberries and the remaining whipped cream. MAKE AHEAD The lemon-coconut tart can be prepared through Step 2 up to 3 days ahead. 

• pastry
• 1/2 cup cold butter
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• about 1/3 cup ice water
   For filling
• 1 pound cream cheese, softened
• 3/4 cup fresh lime juice
• a 14-ounce can sweetened condensed milk
• 1 teaspoon finely grated fresh lime zest
• 1 cup crème fraîche
• 1/4 cup icing sugar

1. Make pastry shell
   Cut butter into bits. In a bowl with a pastry blender or your fingertips blend all pastry shell ingredients except ice water until mixture resembles coarse meal. Stir in enough ice water, 1 tablespoon at a time, to form a dough. Form dough into a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 1 day.
2. On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fit into a 9-inch (1-quart) glass pie plate. Trim dough, leaving a 1/2-inch overhang, and crimp edge. Prick shell all over with a fork. Chill shell 30 minutes.
3. Preheat oven to 350°F. Line shell with foil and fill with pie weights or raw rice. Bake shell in lower third of oven 20 minutes. Carefully remove foil and weights or rice and bake shell until golden, about 10 to 15 minutes more. Cool shell completely on a rack.
4. In a food processor blend cream cheese, lime juice, and condensed milk until smooth. Add zest and pulse just until combined.
5.  Pour filling into shell.
6. In a bowl with an electric mixer beat crème fraîche with icing sugar until it forms soft peaks and spread evenly over filling. Arrange lime slices on top of pie. Chill pie, loosely covered, at least 6 hours and up to 1 day

• 1 cup fresh pink or Ruby Red grapefruit juice
• Coarsely shredded zest of 3 pink or Ruby Red grapefruits (1/2 cup)
• 1 dozen large eggs, 6 eggs lightly beaten, 6 eggs separated
• 3/4 cup plus 1 1/3 cups sugar 
•  2 sticks (1/2 pound) butter, softened, plus 4 tablespoons melted 
•  9 whole graham crackers
• 1/2 pound cream cheese, softened
• 3/4 cup heavy cream
• 1 1/2 cups Caramel sauce

 directions1.           Bring a medium saucepan filled with 2 inches of water to a simmer over moderate heat. In a medium heatproof bowl, whisk the grapefruit juice and zest with the 6 whole eggs, 6 egg yolks and 3/4 cup of the sugar. Set the bowl over the saucepan and cook, stirring frequently, until a thick curd forms, about 15 minutes; don't worry if the curd looks slightly curdled. Strain the curd through a fine sieve set over a bowl, pressing on the solids; discard the solids. Whisk the softened butter into the curd until blended. Place a sheet of plastic directly on the curd and refrigerate until set, about 3 hours. 2.           Meanwhile, in a food processor, crush the graham crackers; pour in the melted butter and pulse just to combine. Pat the crumbs over the bottom of a 9-inch springform pan. Refrigerate for 30 minutes. 3.           In a medium bowl, using an electric mixer, beat the cream cheese until fluffy. Beat in 3/4 cup of the Caramel Sauce. In another medium bowl, beat the heavy cream until soft peaks form. Fold the heavy cream into the caramel cream cheese. 4.           Spoon the grapefruit curd into the springform pan and tap gently to form an even layer. Spoon the caramel cream on top in a smooth, even layer. Drizzle the remaining 3/4 cup of Caramel Sauce all over the caramel cream and freeze until slightly set, about 1 hour. 5.           Meanwhile, bring a medium saucepan filled with 2 inches of water to a simmer. In the bowl of a standing electric mixer, combine the 6 egg whites with the remaining 1 1/3 cups sugar, set the bowl over the simmering water and whisk over low heat until the sugar is dissolved and the egg whites are hot to the touch. Transfer the bowl to the mixer fitted with a whisk and beat at medium-high speed until the whites are stiff and glossy, about 8 minutes. Spread the meringue over the caramel. Swirl decorative peaks in the meringue. Freeze the pie until firm, at least 4 hours. 6.           Before serving, preheat the broiler and position a rack 8 inches from the heat. Broil the meringue just until it begins to brown, about 2 minutes, shifting the pan for even browning. Alternatively, brown the meringue with a propane torch. Carefully remove the ring and transfer the pie to a platter. Let stand in the refrigerator for 30 minutes before serving.  

• vegetable oil spray
• 1 large egg white
• 2 tablespoons sugar
• 1 tablespoon golden brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 1/2 cups pecan halves

  Crust

• 1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package cookies, finely ground in processor)
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 5 tablespoons butter, melted

  Filling

• 1 cup heavy whipping cream
• 4 ounces bittersweet or semisweet chocolate, chopped
• 3.1-ounce Mexican chocolate (such as Ibarra), chopped
• 1/4 cup butter, cut into 4 pieces, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• pinch salt
• Lightly sweetened whipped cream

1. For pecans:
   Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray.
2. Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just browned and dry, about 30 minutes. Cool on sheet.
3. Separate nuts, removing excess coating. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

   For crust:

4. Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs are moistened.
5. Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top. Bake until set, about 20 minutes. Cool on rack.

   For filling:

6. Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted. Add butter, 1 piece at a time; whisk until smooth.
7. Whisk in vanilla, cinnamon, and salt. Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.
8. Arrange nuts atop tart. Chill until set, about 4 hours. Serve with whipped cream.

SAUCE

• 1/2 pint fresh or frozen raspberries
• 1 cup sugar 
•  1/4 cup water
• 1 tablespoon butter 
•  pinch salt

PASTRY

• 1 1/3 cups all-purpose flour
• 1/4 cup sugar
• 1/8 teaspoon salt
• 1 stick cold butter
• 2 tablespoons heavy cream
• 1 large egg yolk
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest

FILLING

• 1 pint raspberries, plus more for serving
• 1 1/2 cups heavy cream
• 4 large egg yolks
• 1/4 cup sugar 
•  1 vanilla bean, split and scraped

1.           Make the sauce: Puree the raspberries in a food processor or blender. Strain the puree through a fine sieve set over a medium bowl and discard the solids. In a small heavy saucepan, bring the sugar and water to a boil. Cook over moderately high heat, without stirring, until a medium-amber caramel forms, about 6 minutes. Reduce the heat to low and carefully stir in the raspberry puree until smooth. Stir in the butter, then remove from the heat and stir in the salt. Let the raspberry sauce cool completely. 2.           Make the pastry: In a food processor, pulse the flour with the sugar and salt. Cut the butter into 8 pieces and add to the flour; pulse until the mixture resembles coarse meal. In a small bowl, whisk the cream with the egg yolk, lemon juice and zest. Add to the flour mixture and process just until large clumps of dough form. Pat the dough into a disk, wrap in plastic and chill until firm, about 30 minutes. 3.           On a lightly floured surface, roll the dough 1/8 inch thick and fit in a 10-inch fluted tart pan with a removable bottom. Freeze 15 minutes, or until firm. 4.           Preheat the oven to 350°. Line the dough with foil and fill with pie weights or dried beans. Bake the tart shell for 25 minutes, then remove the foil and weights and bake for 5 minutes longer, or until the pastry is lightly browned on the bottom. Cover the shell loosely with foil if the sides begin to brown too quickly. Let cool completely on a rack. 5.           Prepare the filling: Arrange the raspberries in concentric circles over the bottom of the tart shell. In a small bowl, whisk the cream with the egg yolks, sugar and scraped vanilla seeds. Pour the custard into the tart shell. Bake in the middle of the oven for 50 to 55 minutes, or until the custard is set. Let the tart cool on a wire rack for at least 30 minutes. Serve with fresh raspberries and the raspberry-caramel sauce.  

• 3/4 cups pecans
• 3/4 cups walnuts
• 6 tbsp butter, melted
• 12 oz. semi-sweet chocolate
• 4 egg whites
• 3/4 cup icing sugar
• 1 tsp vanilla
• 1 1/2 cups heavy cream
• 2 tbsp kahlua
• 1 cup sugar
• 1/3 cup water
• 1 tbsp orange zest
• 1 tbsp lemon juice
• 1/2 cup orange juice

1. Preheat the oven to 350 F.
2. Toast the nuts together for 5 minutes in the oven.  Cool.  Pour into the food processor with the butter and grind.
3. Press into the springform pan.
4. Melt the chocolate.
5. Whip the egg whites with the icing sugar, and vanilla.
6. Whip the cream with the kahlua.  Fold in the chocolate and the egg whites.
7. Spread into the cake and the chill overnight.
8. Combine the sugar, water, lemon juice, and orange zest in a saucepan.  Cook until the sugar dissolves and turns golden.
9. Stir in the orange juice and allow to bubble for 1 minute.
10. Cool to room temperature.
11. Serve with the torte.

•  2 cups all-purpose flour
• 1/4 cup sugar
• Pinch of salt
• 1 stick plus 2 tablespoons butter, cut into small pieces and chilled
• 1 large egg
• 1 tablespoon water

FILLING

•  4 tablespoons butter 
•  8 bananas, 4 mashed
• 3 tablespoons honey 
•  1/4 cup fresh lemon juice
• Pinch nutmeg
• 3/4 cup heavy cream
• 1 tablespoon icing sugar
• 1/2 cup granulated sugar
• 1/4 cup light rum

1.           Make the pastry: In a food processor, combine the flour, sugar and salt and pulse to blend. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, beat the egg with the water, then add it to the processor and pulse until combined. Transfer the dough to a work surface and gather it into a ball. Divide the dough into 6 equal pieces and flatten each piece into a 4-inch disk. Wrap each disk in plastic and refrigerate for 30 minutes or up to 1 day. 2.           Preheat the oven to 350° and lightly butter six 4-by-1-inch ring molds or tartlet pans with removable bottoms. If using ring molds, line a baking sheet with parchment paper. On a lightly floured work surface, roll the pastry disks into 1/8 -inch-thick rounds and gently ease them into the molds. Trim off any overhang. Bake the pastry shells for about 30 minutes, or until golden all around and cooked through. Let cool completely before unmolding. 3.           Make the filling: Melt half of the butter in a medium skillet. Add the 4 mashed bananas and the honey and cook over moderately high heat, stirring, until hot to the touch and very smooth, about 2 minutes. Add 2 tablespoons of the lemon juice and the nutmeg, then transfer the puree to a bowl to cool completely. In a medium bowl, whip the heavy cream with the confectioners' sugar until firm. Fold the banana puree into the whipped cream and refrigerate. 4.           Up to 1 hour before serving, slice the remaining 4 bananas 1/3 inch thick and toss with the remaining 2 tablespoons of lemon juice. Melt the remaining 2 tablespoons of butter in a medium skillet. Add the granulated sugar and cook over moderate heat, stirring, until an amber caramel forms, about 5 minutes. Remove the skillet from the heat and at arm's length, add the rum. Stir until smooth. Add the sliced bananas and stir to coat with the caramel. 5.           Spoon the banana cream into the pastry shells and arrange the caramelized banana slices decoratively on top. Transfer the tartlets to dessert plates. Spoon any leftover caramel sauce over the bananas and onto the plates and serve.

Crust:

• 1 1/4 cups flour
• 1 tbsp sugar
• pinch of salt
• 6 tbsp butter, cut into pieces
• 2 tbsp vegetable shortening
• ice water as needed

Filling:

• 1 1/4 cups sugar
• 5 tbsp cornstarch
• 1 cup milk
• 1/2 cup cold water
• a pinch of salt
• 6 large egg yolks
• 2/3 cup lemon juice
• 2 tbsp lemon zest
• 1 1/2 tbsp limoncello liqueur
• 2 tbsp butter, cut into pieces
• 4 large egg whites, at room temperature
• 1/4 tsp cream of tartar
• 6 tbsp icing sugar

1. Combine the flour, sguar, and salt for the crust in a bowl.  Work in the butter and the shortening and the mixture resembles crumbs. 
2. Add 3 tbsp of ice water and work with your fingers until the dough comes together, adding more water as needed, 1 tsp at a time, to make a smooth dough, being careful not to over work the dough.
3. Form into a disk shape, wrap in plastic and chill in the fridge for 30 minutes.
4. Remove dough from the fridge and unwrap on a lightly floured surface. Roll out to a 12" circle and then transfer to a 9" pie plate, pressing gently to fit.  Trim the edges and then crimp. Chill 1/2 hour to 1 hour.  Preheat the oven to 375 F.
5. Line the pie with parchment paper and then fill with dry beans or rice.  Bake about 12 minutes, or until the crust is set.  Remove the beans and paper and bake 8 to 10 minutes longer, until lightly coloured.  Cool on a rack.
6. Combine the sugar, cornstarch, milk, water, and salt in a large saucepan.  Whisk and bring to a simmer.  Keep stirring for 5 minutes and then whisk in the egg yolks. 
7. Slowly add the lemon juice, zest, and limoncello.
8. Add the butter, a piece at a time and whisk constantly until returned to a simmer.
9. Remove from the heat and pour into the prepared shell.
10. Beat the egg whites, cream of tartar, and a tiny pinch of salt until soft peaks form.  Gradually add the icing sugar, while beating until glossy stiff peaks form.
11. Spread over the lemon filling with a spatula.
12. Using your blowtorch, lightly brown the meringue.
13. Serve.