Chocolate Cloud Pie…Oh My!

I have a fantastic cookbook, all pies, nothing else. By Farm Journal, published in 1981 but it has the vibe of the 1950’s. Lots of interesting combo fruit pies and chiffon pies like you never heard of. If you are tired of the same old pie for Thanksgiving try this recipe: a chocolate cloud pie. The pre-made cookie crust would sub in for a traditional pie crust which the original recipe called for. I had all the ingredients except the crust ….but I thought it sounded tasty and worth a trip to the grocery store for the crust cookies, gluten free of course! And it works well with a premade graham cracker crust. My guy actually liked it better that way. I especially loved the version I made once with a mixture of chocolate cookies and ginger snaps. Do any crust you like.

chocolate pudding

It is not hard to make either. I throw it together in three easy steps. It was one of those recipes where the sum of the ingredients is far tastier than the components would lead one to believe. The first time I made it everyone devoured their slice. some took slices home. My mom was eager to keep a second slice….for tomorrow. This enthusiastic audience caused me to mention it on facebook. I got all these likes and a few hungry comments. The buzz of happy responses led me to decide to share my version of chocolate rum pie. I have renamed it Chocolate Cloud Pie. That was six years ago….

The name came from the fact that it is as light as a fluffy cloud and from my love for my older sister who died over seven years ago. Margie’s love of pie was renown in our family and I am absolutely sure she would have adored this pie. Whip some up this week and woo your family with chocolaty goodness that should please everyone. choco cloud pie slice (2)

Notes: I used french brandy instead of rum as I was out of dark rum. I think cognac would be nice too. I have used bourbon too; works fine! I used 3/4 cup almonds as that’s all I had; worked great; I put 2 Tbsp. aside for topping and rest went on top of the baked cookie crust. You can just buy a crust.

I originally osted this back in the spring of 2014 and hadn’t made it for a while; a matter of just forgetting how amazing it tastes.  Like eating a chocolate cloud….with puffs of cream and the crunch of toasted almonds. I used a hybrid crust when I made it a couple of years ago; I was tired of my gf oreos; so I scraped out and discarded the filling and crunched up the cookies, I thought I was a bit short on cookies so I added 7-8 gingersnaps I still had from my last cookie crust. Crunched up and mixed with butter, baked into what became a flavor delight of a cookie crust! One of the best pies I have ever made. And I make a lot of pies….

Chocolate Almond Cloud Pie

Ingredients
1 pre-made chocolate cookie crumb crust, GF
1 pkg chocolate pudding, the kind you have to cook
2 cups whole milk
1 tbsp cornstarch
1 tbsp cocoa

1 tbsp dark rum
1 cup slivered almonds, divided
1 1/3 cup heavy cream, divided

4 Tbsp. powdered sugar

Pour the almonds into a frying pan, no oil and toast them, stirring constantly. Alternately you could do this in the oven at a low temperature but I prefer the frying pan. Stop when they are medium brown, try not to let them get black on the sides.

Cook the filling; put 2 cups whole milk into a medium sized and heavy sauce pan, Then add the dry pudding mix, the corn starch and the cocoa. Stir with a whisk as it heats. Once the mixture is bubbling all over the surface turn off the heat and add the rum. Pour into a bowl, cover with plastic wrap and chill until cooled. Take ½ cup heavy cream and whip. Add this to the pudding and whisk until blended. Take 4 tbsp of almonds and set aside for garnishing the pie later. Sprinkle the rest of the toasted almonds over the chocolate pie crust Gently spoon the filling into the pie shell on top of the toasted almonds. Chill at least 2 hours until set and cold. Whip the rest of the heavy cream in a chilled bowl, adding the sugar near the end of the whipping. Gently put dollops of it all over the pie top. Sprinkle the reserved almonds on top. Enjoy!

choc cloud pie

Originally posted March 2014. No changes to recipe.

Apricot Tart With Crumble Topping

Apricots are among my favorite fruits. I have made a lovely rectangular fresh apricot tart in the past. But this needed to be different as I was  short a few  fruits for that version.  I had about ten ripe apricots. And my huge problem is I broke my right wrist July 2 and cannot roll out a regular pie crust. Solution: press in cookie crust make in stand mixer. Perfect fit in my planned rectangular tart.  I did a cream cheese custard layer and an almond crumble topping.  It was tender and light in texture. Best eaten within 24 hours.  Have to say it was rather tricky to get a hot tart out of my oven due to my cast and a complete inability to lift with right hand.

I used a long rectangular pan with removable bottom. A round tart pan is great too. I think it might work with small nectarines if not firm or squishy.

I didn’t take pictures; hard enough to bake with one hand! Sorry. Next time I will snap a bunch.

apricot tartapricot tart slice2

Angie’s Apricot Tart With Almond Crumble

Ingredients:

8-10 ripe apricots

CRUST:

1 cup gf flour

¼ cup sugar

1 tsp. xanthan gum

¼ tsp. cinnamon

5  Tbsp. cold butter

FILLING:

6 oz light cream cheese, room temp.

¼-1/3 c sugar

½ tsp. almond extract

1 lg egg, room temp.

CRUMBLE:

2/3 cup gf flour

2 Tbsp. butter

¼ cup brown sugar

¼ tsp. cinnamon

1/3 cup sliced almonds

DIRECTIONS: Make crust in stand mixer; put dry ingredients in, add butter and mix on medium until crumbly. Spray tart pan with cooking spray and press in crust, Cut apricots in half, remove pits. Heat oven to 375 degrees.

Mix crumbs: use stand mixer: no need to clean bowl. Dump in flour and sugar and cinnamon, mix, blend in butter and then almonds.

Mix filling in medium bowl with portable mixer; mix sugar and cream cheese and then add egg and flavoring. Pour into crust. Nestle apricot halves in it cut side down and sprinkle top with crumble to mostly cover fruit; probably won’t need it all.

Bake on lowest shelf in oven, 30-35 minutes. Lightly browned. Remove from oven and cool before serving. Best eaten within 24 hours. Vanilla ice cream is great with it if that’s your thing! Enjoy. apricot tart slice

Almond Torte for Dessert

I found this recipe on line somewhere for an almond cake but it was in British measurement and oven temp. I did some math and measuring; a lot of number changing and a bit of guessing. I gave it a whirl; made some minor changes to amounts, simplified a bit and added some almond extract for more flavor. And it turned out so delicious.   More of a torte in my mind so that’s what I am calling it. Next time I think I will use a slightly smaller spring-form pan; an 8 inch rather than the 9 inch I made it in.  That will make it thicker; might have to bake it longer. Otherwise; perfect dessert treat: tender with a delicate almond flavor. The coconut is a back note but I liked it in there. Just sweet enough for us. You can add another quarter cup of sugar if you are mad for sweet…

I wasn’t planning to blog this so I took no pictures. This is the last slice left 24 hours after it was baked. Went fast…definitely a keeper recipe! Next time I will snap a shot of the whole torte and some pictures of the process of making it.

almond torte slice3

Almond Torte – serves 6-8

Ingredients:

11 Tbsp. butter; melt it and let it cool to room temp. Plus a tsp. to butter the pan.

1 ½ cups almond meal plus a Tbsp. to coat the buttered pan

2/3 cup sweetened coconut, flaked

¼ tsp. sea salt

1 cup sugar

4 eggs, room temperature

1 tsp. vanilla

½ tsp. almond extract

3 Tbsp. sliced almonds

DIRECTIONS:

Heat oven to 350 degrees. Place shelf in center of oven.

Melt the butter and let it cool. I did that in my microwave. Butter a 9 inch spring-form (8 will work too) on bottom and first inch and a half up the sides and then dust with almond meal; about a Tbsp should do it.

Mix almond meal, coconut, sea salt in a large bowl. In a smaller bowl beat the eggs until frothy; add almond extract and vanilla extract. Add the cooled butter. Mix. Add to dry ingredients. Mix well with whisk. Pour into prepared pan. Sprinkle the sliced almonds over the top evenly. Bake 35-40 minutes.

Top should spring back lightly when touched, lightly browned. You can dust with powered sugar but I liked the look of it plain. Guessing it could be yummy with a scoop of vanilla ice cream. Cover to store leftovers; doubt they will last long. Enjoy!

 

Jam and Almond Tart

European jam tarts.  Heard of them. Never had a taste of one. Have a lot of jam/jellies so I thought it was the right time to give it a whirl. I also had some almond paste, just a bit but it proved enough to make a touch of frangipane filling.  I think you could leave out the frangipane part but why? It definitely adds to the flavor of the finished tart. Honestly it felt like I got it from a really high-end bakery.  Gluten free too.

Yes, I know of the famous British Bakewell  Tart, this is sort of the reverse of that: with more of a tart and less of a cake result – next time I crave jam I may well try my hand at a Bakewell  Tart.  It is sort of like jam topped with a rich thin cake.  Stay tuned!

There are just a few simple steps to this; if you want the jam or jelly sweeter you can cook it down a bit with a half cup of sugar added. I did do that but honestly, I think it was not really necessary. Once it was thickened I put it in a new bowl and chilled it in my freezer as it was too darn hot! Extra work. Next time, just gonna stir up the jam and go with it.

Angie’s Almond and Jam Tart

Crust:

1 c. and 2 Tbsp. brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 egg, room temp

2 tsp. lemon juice

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal. Add the egg and juice; blend until it clumps into a ball. Chill in fridge for 15 minutes.  Roll out  between plastic sheets or wax paper and lay in pan: press onto the sides of a 9 inch tart pan with removable bottom. Set in fridge to cool while you make the filling to 1 1/3 cup fruit jam/jelly; I used homemade red currant jelly

2-3 Tbsp. almond paste

½ cup sugar

¼ cup gf flour

½ tsp. almond extract

2 ¼ ounces sliced almonds

 

Directions:

Make crust; chill.  Stir up jam/jelly.  Put the almond paste, sugar, extract, and flour in a food processor; mix until well blended. Sprinkle over crust. Glop on the jam and smear around with a large spoon or butter knife. Sprinkle with the sliced almonds.  Bake at 375 degrees for about 40 minutes; until the crust is lightly browned.  Cool at least an hour before slicing. Great  with a dollop of whipped cream or plain yogurt. Stores for about 2 days (tightly covered) – if it lasts that long… Enjoy!

jam tart slice

Brown Rice Flour Mix (same as King Arthur basic gf blend)

2 c brown rice flour

2/3 c potato starch – not potato flour!

1/3 c tapioca flour

The crust recipe is from Annalise Roberts great cookbook, GF Baking Classics, Second Edition.

 

 

Chocolate Cloud Pie…Oh My!

 

I have a fantastic cookbook, all pies, nothing else. By Farm Journal, published in 1981 but it has the vibe of the 1950’s. Lots of interesting combo fruit pies and chiffon pies like you never heard of. I found this recipe for a chocolate rum pie. The pre-made cookie crust could sub in for a traditional pie crust which the recipe called for. I had all the ingredients except the crust ….but I thought it sounded tasty and worth a trip to the grocery store for the crust cookies, gluten free of course!

chocolate pudding

It was not hard to make either. I threw it together in three easy steps. It was one of those recipes where the sum of the ingredients is far tastier than the components would lead one to believe. Everyone devoured their slice. People took slices home. My mom was eager to keep a second slice….for tomorrow. This enthusiastic audience caused me to mention it on facebook. I got all these likes and a few hungry comments. The buzz of happy responses led me to decide to share my version of chocolate rum pie. I have renamed it Chocolate Almond Cloud Pie. That was four years ago….

The name came from the fact that it is as light as a fluffy cloud and from my love for my older sister who died five years ago. Margie’s love of pie was renown in our family and I am absolutely sure she would have adored this pie. Whip some up this week and woo your family with chocolaty goodness that should please everyone. choco cloud pie slice (2)

Notes: I used french brandy instead of rum as I was out of dark rum. I think cognac would be nice too. .I used 3/4 cup almonds as that’s all I had; worked great; I put 2 Tbsp. aside for topping and rest went on top of the baked cookie crust. You can just buy a crust.

I posted this back in the spring of 2014 and hadn’t made it since; a matter of just forgetting how amazing it tastes.  Like eating a chocolate cloud….with puffs of cream and the crunch of toasted almonds. I used a hybrid crust when I made it yesterday; I was tired of my gf oreos; so I scraped out and discarded the filling and crunched up the cookies, I thought I was a bit short on cookies so I added 7-8 gingersnaps I still had from my last cookie crust. Crunched up and mixed with butter, baked into what became a flavor delight of a cookie crust! One of the best pies I have ever made. And I make a lot of pies….

 

Chocolate Almond Cloud Pie

Ingredients
1 pre-made chocolate cookie crumb crust, GF
1 pkg chocolate pudding, the kind you have to cook
2 cups whole milk
1 tbsp cornstarch
1 tbsp cocoa

1 tbsp dark rum
1 cup slivered almonds, divided
1 1/3 cup heavy cream, divided

4 Tbsp. powdered sugar

Pour the almonds into a frying pan, no oil and toast them, stirring constantly. Alternately you could do this in the oven at a low temperature but I prefer the frying pan. Stop when they are medium brown, try not to let too many get black on the sides.

Cook the filling; put 2 cups whole milk into a medium sized and heavy sauce pan, Then add the dry pudding mix, the corn starch and the cocoa. Stir with a whisk as it heats. Once the mixture is bubbling all over the surface turn off the heat and add the rum. Pour into a bowl, cover with plastic wrap and chill until cooled. Take ½ cup heavy cream and whip. Add this to the pudding and whisk until blended. Take 3 tbsp of almonds and set aside for garnishing the pie later. Sprinkle the rest of the toasted almonds over the chocolate pie crust Gently spoon the filling into the pie shell on top of the toasted almonds. Chill at least 2 hours until set and cold. Whip the rest of the heavy cream in a chilled bowl, adding the sugar near the end of the whipping. Gently put dollops of it all over the pie top. Sprinkle the reserved almonds on top. Enjoy!

choc cloud pie

Originally posted March 2014. No changes to recipe.