Recipe Time: Perfect Fall Dessert Duo

Hi Couples family,

Hope you are enjoying the fall season, whereever you may be. To round out the month of October and all of these wonderful fall recipes we've been sharing, we are ending on a high (and sweet) note with this incredible dessert duo courtesy of Errol Sewell - pastry team leader at Couples Tower Isle.

Make a date this week for you and your love to spend some quality time in the kitchen creating sweet fall memories together. Enjoy!

Cashew Caramel Tart, Cinnamon Soft Meringue, Pumpkin Ginger Ice Cream

Pie Crust
3/4 cup flour
1/4 cup sugar
pinch of salt
6 tbsp butter - chilled
2-3 tbsp ice water

  • Combine flour, sugar and salt
  • Add cold butter and mix quickly into a crumble
  • Add ice water and quickly mix into a smooth dough. Do not over-work.
  • Cover with plastic and chill for 30 minutes in refrigerator 
  • Roll out dough and line a greased pie shell (or a couple of mini tartlet shells)

Pie Filling
1 cup granulated sugar
3 tbsp brown sugar
1/2 teasp salt
1 cup corn syrup
1/2 vanilla pod
1/3 cup melted butter
3 whole eggs
1/2 cup cashew nuts - roughly chopped
1/4 cup chopped peanuts (unsalted)

  • In a saucepan combine both sugars, salt, corn syrup and vanilla pod. Bring to a boil and allow to reduce for 5 minutes. 
  • Remove from heat. Add butter and mix until it dissolves.
  • Whisk in eggs quickly one at the time and ensure mixture is well combined and smooth. 
  • Remove vanilla pod (scrape out inside and put back into mix). Discard the remaining pod 
  • Add both types of nuts to the mixture.
  • Place mixture into pre-lined tart shell
  • Immediately bake in a pre-heated oven (375 degrees F) for about 30 minutes - or until top is golden brown and crust is baked throughout. 

Pumpkin Ginger Ice Cream

2 cups pumpkin - boiled and mashed
1 cup heavy cream
1 cup milk
3/4 cup granulated sugar
1/2 teasp cinnamon
small piece of ginger - finely chopped
1/4 teasp nutmeg
pinch of salt
3 whole eggs plus 3 egg yolks

  • In a heavy saucepan, combine heavy cream, milk, half the sugar, cinnamon, ginger and nutmeg and bring to a boil
  • In a separate bowl, combine whole eggs, yolks and the remaining sugar and whisk until smooth. Slowly add boiling milk / cream mix to this egg mixture (while whisking constantly to avoid eggs from curdling)
  • Put this mixture back into the saucepan and put back on the stove. Whist stirring continuously, heat mixture until it thickens slightly. Remove from heat immediately to avoid curdling. 
  • Combine with mashed pumpkin and allow to chill completely
  • Place into an ice cream machine and freeze

Cinnamon Meringue

2 egg whites
2oz granulated sugar
pinch of cream of tartar
pinch of cinnamon

  • Using a hand mixer, whip the egg whites together with the cream of tartar. 
  • When meringue forms, slowly add granulated sugar
  • whisk until light and fluffy, but stiff
  • Fold in cinnamon

Serve as shown in picture. Tartlets could also be served warm with pumpkin ice cream on top and then finished with soft meringue.

Until next week,


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