| Recipe: |
BROWN BUTTER OAT CRUST - new from Apt 2B, and very delicious!
1/2 cup (115g) unsalted butter
2/3 cup (60g) rolled oats
1 cup (130g) all purpose flour
1/3 cup (35g) confectioner’s sugar
1/2 teaspoon kosher salt
Water, as needed
Heat your oven to 375ºF and lightly grease a 9-inch removable bottom tart pan. [Note - not enough to fill my 10" tart pan, but perfect for a 9" pie plate] You could double the mousse for this if you want it piled high!
Brown the butter: Melt the butter in a small saucepan set over medium heat. Make sure to use a pan with a light colored interior so you can see the milk solids change color. Continue to cook the butter, stirring occasionally, scraping the milk solids off of the bottom and sides of the pan as necessary. After a few minutes the milk solids should turn golden brown and smell toasty. Transfer the toasty browned butter to a heat safe container and let it cool slightly.
Add the oats to the bowl of a food processor and pulse a few times until the oats are broken up a bit. Add the flour, confectioners sugar, and salt and pulse about 10 times or until the mixture looks like coarse sand. Drizzle the butter into the mixture and pulse until combined. The mixture should hold together easily when you squeeze it in your hands. If it seems very dry, add water 1 teaspoon at a time until it holds together.
Pour the mixture into the prepared tart pan and press it evenly into the bottom and sides of the pan. Use the bottom of a measuring cup to make the crust smooth and even. Bake the crust until it is golden brown, 20-25 minutes. Set it on a rack to cool completely.
PEANUT FLOUR CRUST
1/4 c flour
1.5 oz (1/4 c?) peanut flour
1/4 t baking soda
1/4 t salt
4 T butter
1/3 c erythritol (or sugar)
1 t molasses
1/2 egg
1/4 c peanut butter
Mix flour, peanut flour, baking soda, and salt in a small bowl.
Beat erythritol/sugar, molasses, & butter until light and fluffy. Beat in 1/2 egg. Add peanut butter and just incorporate. Add flour mixture in two parts, mixing between. Press with fingers into 8" or 9" pie plate and refrigerate about an hour.
Preheat oven to 375 F.
Bake 7-8 minutes, until crust starts browning at edges.
Place on rack to cool. When warm you can press air out of the crust, to make it less cake-like.
CHOCOLATE MOUSSE
• 3.5 grams unflavored gelatin (about 1 ¼ tsp or half a packet)
• 2 T cold water
• 2.5 T boiling water
• 2 T confectioners sugar, plus Splenda to make 1/3 cup (OR 1/3 c confectioners sugar)
• 1/3 cup cocoa powder (I used Dutch processed)
• 1 cup cold whipping cream
• 1 t vanilla extract
Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
Combine sweetener and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into pie crust. Refrigerate at least 30 minutes.
Garnish as desired. Store covered in refrigerator.
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To make tiny mousses (moussi? :-) in tiny (4 oz?) ramekins:
Make scaled down brown butter crust with almonds subbed in for part of oats and flour:
6 T butter
40 g oats
75 g flour
3 g toasted almonds
25 g powdered sugar
Preheat oven to 375 F.
Make dough as described in Brown Butter Oat Crust above. You should end up with about 240 g of crust dough. Put 30 grams in each ramekin. Using a small glass with a flat bottom and straight sides, flatten the dough on the bottom of each ramekin. This dough makes enough to fill 8 tiny ramekins. I only had 6 (and 6 chocolate-eating guests), so I just did 6 and pressed the rest of the dough flat on a baking pan… it was done earlier than the rest (watch, I didn’t write down the time), but ate like a yummy shortbread cookie! Bake the ramekins 20-25 minutes (until you start to see a bit of browning). Remove and cool. Top with mousse. One recipe was actually pretty perfect for my 6. You might want to increase mousse ingredients by 1/3 to make 8 servings.
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