Yummy, healthy fruit tart

I searched the internet, high and low for a crust to a fruit tart that would offer a crust unlike a traditional pie, nor a sugar cookie laden with fat and sugar. I simply wanted something that wouldn't negate from the wonderful flavor of all that fresh fruit on top. After much searching, I didn't come up with much of anything so I took the powers of creation into my own hands. It's basically a half whole wheat crust with less butter, no nasty shortening, and a touch of sweetness and lemon. I'm not going to lie, it was just ok, but usually things are never perfect the first time. And since I'm a perfectionist when I do it again, I will tweak it as follows:

Crust:
3/4 cup all purpose flour
2/3 cup whole wheat flour
3 tbsp powdered sugar
5-6 tbps cold butter
2-3 tbsp ice water
1/4-1/2 tsp salt
touch of vanilla and cinnamon

Mix all the dry ingredients, cut in cold butter until mixture resembles course crumbs. Slowly add just enough ice water until dough holds together. Refrigerate 15-30 minutes before rolling out. Roll out in a pie or tart pan, bake at 375 degrees for 15-20 minutes, until light golden brown.

Filling, there are a few options based on preference and healthy factors:
Healthiest, yogurt (6 oz cup should do)
Richer, 4-6 oz light whipped cream cheese with a few tbsp powdered sugar and touch lemon juice
Lighter and sweeter, any type of custard or pudding

Topping:
Fruit, fruit, and more fruit.

And if you don't own a tart pan don't despair. I only had a pie dish but this just gave me more room for the best part, the fruit.

Key Lime Pie

I have never been a pie person.

Until now.

Key Lime Pie, you stole my heart the first time I made you.

For one of the first times in my baking existence, the first recipe I tried is dead on. No need to look any further. It is like when I first met my husband, I just knew. Well almost.

My main disdain with pies in general is their crust, I simply do not care for the globby, soggy crust of pasty flour and butter. It takes away from the beauty of what it is encasing. If it is fruit I'd rather have a cobbler, and go straight for the good stuff. Of course their is one exception: graham cracker crusts, IF the pie fits.

Key lime pie filling is so amazingly tart and refreshing, you almost need a little crust to mellow the flavor. So thanks to some Allrecipes research, I found this recipe fast and it's perfect, just perfect.

Key Lime Pie

1 9 inch Graham Cracker Crust, or GF crust if that's how you roll!
3 eggs
1/2 cup key lime juice
1 (14 oz) can sweetened condensed milk
pinch of salt
pinch of cream of tarter

Whipping Cream and lime for Garnish (optional)

Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl.

To the yolks, add one whole egg, lime juice and sweetened condensed milk. Whisk until smooth.

With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into crust.

Bake in preheated 325 degrees for 20 minutes or until set (not jiggly). Let cool at room temperature, then refrigerate (optional place in freezer for an hour before serving for easier slicing). Serve decorated with whipped cream and lime slices.

Whoopie what?!?

Whoopie Mint Pies

I don't know what the Pie has gotten into me. Like I said, I have never been so fascinated with Pies in all my bakinghood. So technically, this isn't a pie. But it sure has the Pie word glaring in our face. I suppose the light texture of the cookie portion resembles more of a cake in taste and texture, and the frosting, can go on just about any baked goods. The beauty of these little suckers, is the soft moistness of a cupcake, and the frosting in the center that can be tailored to any flavor and color.

On the first round, I stuck to a standard center, white, vanilla, you know what I mean. On the next go around, I wised up to the mint extract and green food coloring, to call them Whoopie Mint Pies.

Delish.

Get creative with the extracts if you want another flavor, I considered orange and lemon as well. And relatively easy for a sunday evening. This recipe make about 10 average size pies, so if you have a crowd double the recipe.

Whoopie Mint Pies

1 cup AP Flour

1/4 cup cocoa powder

3/4 tsp baking soda

1/2 tsp salt

1/2 cup buttermilk (or sub Milk)

1/2 tsp vanilla

1/4 cup butter

1/2 cup brown sugar

1 egg

1. Mix dry ingredients and set aside.

2. Beat butter and brown sugar together in mixer on medium until fluffy (3-5 min's). Add egg and mixed until combined. Alternate adding dry mixture and milk and mixed until well combined, add vanilla.

3. Use baking sheets with parchment paper or buttered. Scoop about 1 1/2 tbsps of mixture (depending on the size you like them) onto baking sheets. Bake at 350 degrees for 9-13 minutes (depending on size). Top should be springy.

Filling:

1 egg white

Beat on high until soft foam peaks. Then

Beat the below together in a separate bowl.

2 tbsp's flour or 1 tbsp corn starch

1/4 cup butter

1 1/2 cup's powdered sugar

1/4 tsp vanilla

Gently fold in beat egg white.

Cool the frosting in the refrigerator, and then fill cookies once they have cooled!

Root Beer Float Pie

I know, I know, you didn't even know I made pies. Well, the truth is, I don't. I am a sucker for cookies and ice cream, and for some reason pies have never captured my attention.

Until today.

I was once again researching one of the best Pie places in the US, Norske Nook. I haven't yet been there, but from all the reviews I have heard, I plan to make the drive down to WI next time I am visiting my sister in the twin cities. From what my friends have told me the meringue on the lemon meringue is so high you can bury your face in it. Some day, some day...

While looking over their website, http://www.norskenook.com/, I came across some pictures to validate the rumors. Some day, however, the meringue will be right before my eyes. While scanning the flavors I came across one called Root Beer Float. Could it be, a Root Beer Float Pie? With no picture, I could only dream of how one could replicate such a concoction. Was it a frozen RB Ice Cream Pie? a custard? Was it frothy on top in a chilled cup?

I had to get to the bottom of this, literally. So I consulted the trusted internet for some Root Beer Pie Recipes. I found two that seemed like keepers. In the last two weeks I have tried them both. The first one was made with Vanilla Pudding, and Root Beer Soda, but no extract. We invited some favorite friends, and it was a winner on all accounts. However, I in my perfectionist baking syndrome, found the RB flavor to be too weak, and the Vanilla too strong from the pudding. I found another recipe that mimicked the pudding consistency with Corn Starch, but allowed for RB Extract to strengthen the flavor. Then some whip cream on top, and its a delightful floating keeper.

This one is know becoming a husband requested and oh so easy to make! My husband even went out after I made it the first time and bought root beer barrel candy's to adorn the top for the next pie! So try it this summer, and float away on a Root Beer Cloud.

Root Beer Float Pie

1 Graham Cracker Crust

4-5 tbsp corn starch

3/4 cup sugar

2 tbsp's melted butter

1 1/4 cups half and half

1 cup Root Beer soda

2-3 tsp Root Beer extract

1 tsp vanilla extract

1 tub of whipped topping

1. I like to make my own graham cracker crust, if you are the same, take about 18 crackers mashed, and mix with a few tbsp's of sugar (depending on how sweet you like it) and 1/4 cup melted butter. I don't use any sugar, because I use the Cinnamon-Sugar Grahams that already have a nice sprinkling of sugar. When you mix the butter in, if it isn't sticking together, add a tsp or two of water. Press evenly into pie dish, and bake at 350 for 5-7 minutes until bubbly.

2. Mix corn starch and sugar together. Mix milk, soda, and melted butter together while they are still cold (otherwise corn starch will not mix evenly, I always learn this the hard way). Then heat the mixture over medium heat stirring constantly. It will take a few minutes of patiently stirring, wondering if you have wasted money on ingredients, but I promise about 4-5 minutes of stirring, and it will magically thicken right before your eyes. I think our generation is so used to instant pudding, we forgot how the cook and serve pudding works (in fact its almost impossible to find at the store any more).

3. Mix in RB and Vanilla Extract. You add this at the end so the heat does not cook the flavor out. How much RB extract you add depends on your taste, I went for 2 tsps the first time, but I think I might do 3 next time, I like a strong flavor, and it depends on the quality/strength of the extract.

4. Pour the mixture into a cooled crust, and refrigerate until set at least 3 hours. The whipped topping can be added as it is, or if you want another kick of RB flavor, add a 1/2 tsp of RB extract to the whipped topping first, and then add to pie. Garnish with crushed Root Beer Barrels.

5. Eat!