Best Chestnut Pie With Rum Cream Recipes
CHRISTIANA CAMPBELL'S TAVERN RUM CREAM PIE
SOURCE CHRISTIANA CAMPBELL'S TAVERN - Williamsburg, VA 18TH CENTURY Times are approximations.
Provided by Chef Shadows
Categories Pie
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a crumb crust (below).
- Soften the gelatin in 1/2 cup of cold water. Place over low heat and bring almost to a boil, stirring to dissolve. Beat the egg yolks and sugar until very light. Stir the gelatin into the egg mixture. Cool. Gradually add the rum, beating constantly. Whip the cream until it stands in soft peaks and fold it into gelatin mixture. Cool until the mixture begins to set, then spoon it into the crumb crust and chill until firm enough to cut. Grate the unsweetened chocolate over the top before serving.
- Crumb Crust.
- Combine the ingredients and press into a 9-inch pie pan.
- Chill.
Nutrition Facts : Calories 797.6, Fat 44, SaturatedFat 25.1, Cholesterol 260.5, Sodium 369.5, Carbohydrate 64, Fiber 1, Sugar 47.4, Protein 29.6
CHOCOLATE CHESTNUT TART WITH RUM WHIPPED CREAM
Steps:
- Prepare the dough: in the bowl of a food processor, pulse together the flour, confectioners' sugar, cocoa powder and a pinch of salt. Pulse in the butter, egg yolk and vanilla until dough just comes together. Form into a disk. Wrap with plastic wrap and chill at least 1 hour or overnight.
- When you are ready to bake the crust, heat the oven to 325 degrees. On a lightly floured surface, roll the dough into an 11-inch circle. Press into a 9-inch tart pan and trim the edges. Prick the bottom of the dough all over with a fork; chill for 20 minutes or until firm. Cover the dough with a sheet of aluminum foil and fill with dried beans or pie weights. Bake 15 minutes. Remove the foil and continue baking until pastry is dry and firm, about 15 minutes longer. Cool completely.
- Make the filling: in a saucepan over medium heat, combine the chestnuts, milk, cream, sugar and a pinch of salt. Use the tip of a knife to scrape the vanilla seeds into the pot and then drop in the pod. Simmer until chestnuts are very soft, 20 to 30 minutes. Let cool. Discard vanilla pod.
- Purée the filling in a food processor until very smooth, 2 to 3 minutes. Scrape into the tart shell and smooth the top.
- Make the whipped cream: whip the cream and confectioners' sugar until thickened. Whip in the rum. Spread the whipped cream over the chestnut filling. Using a vegetable peeler, shave chocolate curls over the top. Refrigerate at least 2 hours before serving.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 10 grams, Carbohydrate 65 grams, Fat 30 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 18 grams, Sodium 473 milligrams, Sugar 23 grams, TransFat 0 grams
CHESTNUT PIE
When she was a child, Mildred harvested and sold chestnuts. She often arose earlier in the morning than her brothers and sisters to pick the cherished nuts, which were a cash crop for many Appalachian families. But by 1950, most American Chestnut trees were wiped out by a devastating blight. Even though you can't pick chestnuts from a tree growing in the forest now, you can certainly buy chestnuts in the grocery store-most of which aren't grown in the United States. Processing chestnuts isn't a chore to be taken lightly because of their very hard shells, so we recommend using sweetened chestnut puree, which can be found in better grocery stores. This pie is moist and has a pleasant hint of orange flavor to complement the earthy, sweet chestnut taste.
Yield makes one 9-inch pie
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Line a 9-inch pie plate with the rolled-out crust.
- Whisk the egg yolks in a bowl, then add the chestnut puree, cream, sugar, orange juice, and Grand Marnier. Beat with the whisk until entirely smooth, then fold in the egg whites. Spread the filling evenly in the crust, then sprinkle with the nutmeg.
- Bake for 45 to 50 minutes, until center is set and a knife inserted in the center comes out clean. Cool on wire rack for 1 hour, then chill for at least 1 hour before slicing. Serve cold, topped with a dollop of whipped cream.
ROASTED RADISH TART
No, those aren't flowers adorning this creamy cauliflower tart! They're thinly sliced watermelon radishes-they take on that distinctive shape, not to mention that stunning shade of deep fuchsia, when baked.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 11
Steps:
- On a lightly floured piece of parchment, roll dough into an 11-inch round. Fit into a 9-inch tart pan with a removable bottom; tuck in edges. Prick bottom evenly with a fork; freeze until firm, about 20 minutes.
- Preheat oven to 400 degrees. Line crust with parchment; fill with dried beans or pie weights. Bake on a rimmed baking sheet until edges are just starting to turn golden, about 20 minutes. Remove paper and beans; bake until bottom is golden and dry, 15 to 17 minutes. Let cool completely.
- Reduce oven to 375 degrees. In a skillet, melt butter over medium heat. Add shallot; cook, stirring, until softened and translucent, about 5 minutes. Add cauliflower, 1/2 cup water, and cream; bring to a simmer, then cover and cook until cauliflower is very tender, 8 to 10 minutes. Remove from heat; season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Let cool slightly.
- Puree cauliflower mixture in a blender until smooth. Add egg; process until smooth. Stir in thyme. (You should have 1 1/2 cups puree.) Transfer to crust; smooth top with a spatula.
- Toss radishes with oil; season with salt and pepper. Arrange on top of puree, slightly overlapping them in a circular pattern, covering surface. Bake tart on a baking sheet until radishes are beginning to shrivel and filling is bubbling around edges, about 45 minutes. Let cool completely before serving.
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