6 Delicious Pies and tarts That Are Perfect for Summer

by eatwoo.com 20 August 2019, 17:00 1k Views

6 Delicious Pies and tarts That Are Perfect for Summer

6 Delicious Pies and tarts That Are Perfect for Summer: Celebrate the best of the season with these delicious pie and tart recipes. These spring desserts are perfect for the warmer weather ahead and with our collection of Delicious Pies and tarts That Are Perfect for Summer.

1- MOCHA CREAM PIE

Yield: One 9-inch pie (10 servings)

Prep
Time: 15 minutes (not including time to make crust)

Cook
Time: 5 minutes

Inactive
Time: 3 hours 20 minutes

I have no
words for how good this pie is. Wait a second; yes, I do! A creamy mocha filling
in a rich chocolate crust—this is truly a special-occasion pie. It will make you
look like a keto dessert rock star!

1 recipe Easy Chocolate Pie Crust

1 cup strong brewed coffee, cooled to
room temperature

1½ teaspoons grass-fed
gelatin

1 cup heavy whipping cream

½ cup powdered erythritol-based
sweetener

¼ cup cocoa powder

1 teaspoon vanilla extract

SWEETENER
OPTIONS:

The gelatin in the filling is what helps
this pie set properly, so you can use any sweetener you prefer.

1. Lightly grease a 9-inch ceramic or glass pie
pan. Press the pie crust mixture firmly and evenly into the bottom and up the
sides of the greased pan. Refrigerate or freeze until the filling is
ready.

2. Pour the coffee into a small saucepan and
sprinkle the surface with the gelatin. Whisk to combine, then turn the heat to
medium. Bring to a simmer, whisking frequently, to dissolve the gelatin. Let
cool for 20 minutes.

3. In a large bowl, combine the cream,
sweetener, cocoa powder, and vanilla extract. Beat with an electric mixer until
it holds stiff peaks.

4. Pour in the cooled gelatin mixture and beat
until blended. Spoon into the chilled crust and refrigerate until firm, about 3
hours.

TIP: If you’re not a
fan of coffee flavor, substitute water for the coffee for a simple chocolate
cream pie. You can also skip the crust entirely and spoon the filling into
dessert cups for a delicious chocolate or mocha mousse.

SERVING
SUGGESTION: Garnish with a little Whipped
Cream and some coffee beans.

STORAGE
INSTRUCTIONS: This pie should be stored in
the fridge and will last for up to 5 days. If you wrap it up tightly, it can be
frozen for up to a month.

MOCHA CREAM PIE

NUTRITIONAL INFORMATION

MOCHA CREAM PIE (Pies and Tarts)

2- COCONUT CUSTARD PIE

Yield: One 9-inch pie (8 servings)

Prep
Time: 10 minutes

Cook
Time: 50 minutes

Inactive
Time: 2 hours 30 minutes

This
crustless pie is like the best parts of a coconut cream pie: creamy, rich, and
full of coconut flavor. My recipe testers gave both the dairy version and the
dairy-free version a big thumbs-up!

1 cup heavy whipping cream

¾ cup powdered erythritol-based
sweetener

½ cup full-fat coconut milk

4 large eggs

¼ cup (½ stick) unsalted butter, melted
but not hot

1¼ cups unsweetened shredded coconut,
divided

3 tablespoons coconut flour

½ teaspoon baking powder

½ teaspoon vanilla extract

¼ teaspoon salt

SWEETENER
OPTIONS:

A powdered bulk sweetener gives this pie
the best consistency.

1. Preheat the oven to 350°F and thoroughly
grease a 9-inch glass or ceramic pie pan.

2. Place the cream, sweetener, coconut milk,
eggs, and melted butter in a blender. Blend until well combined.

3. Add 1 cup of the shredded coconut, the
coconut flour, baking powder, vanilla extract, and salt. Blend again until well
combined.

4. Pour the mixture into the greased pie pan and
sprinkle with the remaining ¼ cup of shredded coconut. Bake for 40 to 50
minutes, until the edges are set but the center still jiggles slightly when
shaken.

5. Remove from the oven and let cool for 30
minutes, then refrigerate for 2 hours to firm up before slicing.

DAIRY-FREE OPTION: Swap the cream and butter for full-fat coconut milk and coconut
oil.

STORAGE
INSTRUCTIONS: The creamy nature of this pie
means that it needs to be refrigerated. It will last for up to 5
days.

SERVING
SUGGESTION: I confess, I drizzled some
Chocolate Peanut Butter Sauce over a slice of this pie—and was transported straight to keto nirvana! Fresh
strawberries are also a nice topping.

COCONUT CUSTARD PIE

NUTRITIONAL INFORMATION

COCONUT CUSTARD PIE (Pies and Tarts)

3- LEMON CURD TARTLETS

Yield: 12 tartlets (1 per serving)

Prep
Time: 15 minutes (not including time to make crust)

Cook
Time: 22 minutes

Inactive
Time: 1 hour

Lemon curd
is actually quite easy to make—especially this version, which uses whole eggs
instead of just egg yolks. Just be sure to stand over it the whole time it is on
the stove, watching it carefully. When it decides to thicken up, it will do so
in a flash.

CRUST:

1 recipe Easy Shortbread Crust

LEMON
CURD:

2 large eggs

⅓ cup powdered erythritol-based
sweetener

3 tablespoons fresh lemon
juice

2 teaspoons grated lemon zest

2½ tablespoons unsalted butter, cut into
3 pieces

GARNISH:

12 fresh raspberries

Additional powdered sweetener, for
sprinkling (optional)

SWEETENER
OPTIONS:

The curd filling is best made with a
powdered bulk sweetener.

TO MAKE THE
CRUST:

1. Preheat the oven to 325°F and line a
standard-size muffin pan with parchment paper or silicone liners.

2. Divide the shortbread crust mixture evenly
among the prepared muffin cups and press firmly into the bottom and halfway up
the sides of each cup.

3. Bake for 10 to 12 minutes, until the edges
are just golden brown. The crusts will puff up a little as they bake. Gently
press them back down after removing from the oven. Let cool
completely.

TO MAKE THE
LEMON CURD:

4. In a heatproof glass or ceramic bowl set over
a pan of barely simmering water, whisk together the eggs, sweetener, lemon
juice, and lemon zest. Whisk continuously until the mixture thickens, about 10
minutes. Watch carefully, as it will thicken all of a sudden.

5. Immediately remove from the heat and add the
butter. Let sit for a few minutes to melt, then whisk until the curd is smooth
and creamy.

6. Spoon the curd into the crusts and
refrigerate for at least 1 hour.

TO
GARNISH:

7. Top each tartlet with a raspberry and
sprinkle with powdered sweetener, if desired.

NUTRITIONAL INFORMATION

STORAGE
INSTRUCTIONS: These tartlets should be kept
refrigerated. They will last for up to 5 days.

TIP: If twelve
tartlets are too many for you, you can easily make a half batch of this recipe.
Just be sure to watch that curd carefully, as the smaller quantity will cook a
little faster.

LEMON CURD TARTLETS (Pies and Tarts)

4- DAIRY-FREE FRUIT TARTS

Yield: Two 4-inch tarts (½ tart per
serving)

Prep
Time: 15 minutes (not including time to make crust or whipped
cream)

Cook
Time: —

Inactive
Time: 1 to 2 hours

These creamy
fruit-topped tarts are so good, you’ll never miss the
dairy!

½ recipe Easy Shortbread Crust, dairy-free option

1 recipe Coconut Whipped Cream , made with coconut extract

½ cup mixed fresh berries

Fresh mint sprigs, for
garnish

SWEETENER
OPTIONS:

You can use any sweetener you prefer in
both the crust and the filling.

1. Lightly grease two 4-inch tart pans with
removable bottoms. Divide the shortbread crust mixture between them and press
firmly into the bottom and up the sides of each pan. Place the crusts in the
freezer to firm up, about 15 minutes.

2. Gently loosen the crusts by pressing from the
bottom and remove the sides. It will be easier to get the crusts out of the pans
now before they are filled.

3. Divide the whipped cream evenly between the
tarts and spread it to the edges. Refrigerate for 1 to 2 hours to firm up a
bit.

4. Arrange the berries in a decorative pattern
on the tops of the tarts and garnish each tart with a sprig of mint.

STORAGE
INSTRUCTIONS: These tarts should be kept in
the fridge and will last for up to 5 days.

TIP: Why yes, you can
double this recipe and make one large 9-inch tart. The filling may take a little
longer to set properly. You can also make smaller tarts similar to the Lemon
Curd Tartlets. This recipe will make 6 small
tartlets.

DAIRY-FREE FRUIT TARTS

NUTRITIONAL INFORMATION

DAIRY-FREE FRUIT TARTS (Pies and Tarts)

5- CHOCOLATE HAZELNUT BROWNIE PIE

Yield: One 9-inch pie (8 servings)

Prep
Time: 10 minutes (not including time to make whipped
cream)

Cook
Time: 30 minutes

Inactive
Time: 2 hours

I love
chocolate and hazelnut together almost as much as I love chocolate and peanut
butter together. Which is saying a lot. This pie has a wonderful brownie-like
texture—the best of all possible worlds!

4 ounces unsweetened chocolate, coarsely
chopped

¾ cup granulated erythritol-based
sweetener

½ cup boiling water

4 large eggs

½ cup (1 stick) unsalted butter, cut
into tablespoons

1 teaspoon vanilla extract

1 cup (100g) hazelnut meal

GARNISH:

Whipped Cream

Chopped toasted hazelnuts

SWEETENER
OPTIONS:

Really any sweetener will do
here.

1. Preheat the oven to 350°F and grease a 9-inch
glass or ceramic pie pan.

2. In a food processor, pulse the coarsely
chopped chocolate and sweetener until the chocolate is finely chopped. With the
machine running on high, slowly pour in the boiling water until the chocolate is
melted and smooth.

3. Add the eggs, butter, and vanilla extract and
pulse until well combined. Add the hazelnut meal and pulse until
incorporated.

4. Pour the batter into the greased pan and bake
for 25 to 30 minutes, until the edges are nicely set but the middle is still a
little wet-looking. Remove from the oven and let cool to room temperature, then
refrigerate for 2 hours to firm up.

5. Garnish with whipped cream and toasted
hazelnuts.

DAIRY-FREE OPTION: Replace the butter with a neutral oil that won’t overpower the
delicate flavor of the hazelnuts, such as avocado oil or refined coconut oil.
Garnish with Coconut Whipped Cream flavored with vanilla extract, if desired.

SERVING
SUGGESTION: Want to take this pie to a whole
new level? Try drizzling some Homemade Chocolate Hazelnut Spread on top!

STORAGE
SUGGESTIONS: This pie will last for up to 5
days in the fridge. Wrapped tightly, it can be frozen for up to a
month.

TIP: If you want to
amp up the hazelnut flavor, try using hazelnut extract in place of the vanilla.
One of my recipe testers really enjoyed the pie this way.

NUTRITIONAL INFORMATION

CHOCOLATE HAZELNUT BROWNIE PIE

6- STRAWBERRY RHUBARB CRISP FOR TWO

Yield: 1 small crisp (2 servings)

Prep
Time: 10 minutes

Cook
Time: 30 minutes

A fruit
crisp is really just a pie without a bottom crust. I grew up on rhubarb crisps,
and this keto version does not disappoint. It’s beyond amazing with a little
Vanilla Bean Semifreddo on top.

TOPPING:

2½ tablespoons blanched almond
flour

1 tablespoon unsweetened shredded
coconut

1 tablespoon granulated erythritol-based
sweetener

1½ teaspoons finely chopped
pecans

¼ teaspoon ground cinnamon

Pinch of salt

2 teaspoons unsalted butter,
melted

FILLING:

½ cup chopped fresh rhubarb

⅓ cup chopped fresh
strawberries

1 tablespoon granulated erythritol-based
sweetener

1/16 teaspoon xanthan gum

SWEETENER
OPTIONS:

The topping really needs a bulk
erythritol-based sweetener to become crisp as it bakes. The filling can be
sweetened with whichever sweetener you prefer.

TO MAKE THE
TOPPING:

1. Preheat the oven to 300°F and line a baking
sheet with parchment paper.

2. In a medium bowl, whisk together the almond
flour, coconut, sweetener, pecans, cinnamon, and salt. Stir in the melted butter
until the mixture resembles coarse crumbs.

3. Transfer the topping mixture to the lined
baking sheet and press down firmly to flatten. Bake for about 15 minutes, until
golden brown. Remove from the oven and let cool while you prepare the
filling.

TO MAKE THE
FILLING AND ASSEMBLE:

4. Preheat the oven to 400°F.

5. In a medium bowl, toss all of the filling
ingredients together to combine well. Transfer to an 8-ounce ramekin and cover
with foil. Bake for 10 to 15 minutes, until hot and bubbling.

6. Crumble the topping a little with your
fingers and sprinkle over the filling. Serve warm.

DAIRY-FREE OPTION: Use
coconut oil or avocado oil in place of the butter.

TIP: You can also bake
this crisp in two 4-ounce ramekins.

NUTRITIONAL INFORMATION