18 sweet and spooky treats – perfect for the Halloween lover looking for some delicious treats with a Halloween twist!
YAY! and redemption! After a ROUGH (putting it mildly) preheat I felt like I rocked the main heat! I STILL didn’t get a win out of it though, grrrr. But at the end of the day one of the worlds best pasty chef’s (Sherry Yard) said she liked my CRUST, I mean SERIOUSLY a legend! So YAY! Food Networks Halloween Baking Championship Judges liked my tart, the crust, the meringue even the sugar glass shards and berry coulis “blood”!
The tart Blood Orange/Orange sour cream filling was a hit too. I felt I nailed the two elements I was given, even if the judges felt my “charred” wasn’t enough. I got it more brown this time around, recreating it I used a smaller brulee torch and was able to get more details (I mean the peaks of my frosting was catching on FIRE how much more did they want, RIGHT?)
With the orange custard and the vanilla based frosting this tart tastes like a creamsicle tart. Of course I only had oranges this time around, but I can’t wait to make it again when Blood Oranges are in season, it will get it a less sweet flavor with more depth. Just a few more months, then I’ll remake it again and take more pictures to see if the color changes.
- 1 1/4 cups all-purpose flour
- 8 Tbsp cold butter cubed
- 1/2 Tbsp vegetable shortening
- 1/4 cup granulated sugar
- 2 Tbsp heavy whipping cream
- 1 1/2 tbs zest 2 blood orange, 1 lemon
- 1/3 C juice 3 blood oranges/oranges
- 1 Tbsp lemon juice
- 2 eggs
- 1 egg yolk
- 1/2 C granulated sugar
- 2 tbsp butter
- 1/4 C full fat sour cream
- pinch salt
- Rasberry and Blackberry Coulis
- Marshmallow Frosting aka 7 minute frosting
- 1 cup granulated sugar
- 1/2 cup water
- 1/3 cup light corn syrup
- In a food processor, combine flour, butter, shortening, and sugar. Process to a coarse meal.
- Add cream and process again until dough is moistened and hold together when squeezed.
- Turn dough out and push a few times with the palm of your hand until it comes together. Form into a disc. Wrap and chill dough 15-30 mins (freezer 10 mins)
- pat the pastry evenly in the bottom and up the sides of a long tart pan, cover with plastic wrap and chill 30 mins or freeze 10
- preheat oven to 400, lightly prick the bottom of the pastry crust and bake for 5 mins
- reduce heat to 350 and continue to bake for 15 mins
- Let cool
- heat the zest and citrus juice in small saucepan over medium heat until just bubbling.
- In another bowl whisk the eggs, yolk and sugar
- Whisking constantly, slowly pour hot juice into eggs, then return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until mixture registers 170 degrees and is thick enough to cling to spoon, about 3 minutes.
- Stir in the butter, sour cream and salt
- Cover surface of curd directly with plastic wrap; refrigerate until cold
- boil the sugar, water and syrup until it reaches 300 degrees on a candy thermometer
- pour onto a silpat mat in a pan, let cool until hard
- shatter in shards
- Fill the tart crust with the citrus curd
- Top with some berry coulis
- Pip on some of the marshmallow frosting
- Use a brulee torch and brown the frosting
- Add sugar shards and drops of berry coulis
At the end of the day you can leave off the glass shards and extra coulis “blood” and you’ll have a beautiful dessert all year long. You can change up the citruses too, an all lemon would be great as well, but maybe a little less frosting. I was going for “flames” but it’s a lot of sweetness. Since this is more like marshmallows than typical meringue it’s more dense, less airy, so less is more.
SO how do you think the show is going? Any favorite desserts so far? Don’t forget to tune in Monday night to see if I have another fail or make it another round, 9/8c on Food Network!
All the Halloween Baking Championship recreations
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