Desserts For Work

It appears all we're writing about now is desserts but if it wasn't for all the help that the fine folks at work give us we would never be able to hit all of the competitions that we do! Last week they asked if I would make them a few favorite desserts. Of course we had to oblige. As requested we made Coconut Key Lime Pie, Pierre Herme's Olive Sables, and Grandma's Fruit Pizza,

Key Lime Pie
4 Teaspoons Lime Zest
1/2 Cup Fresh Lime Juice
4 Egg Yolks
10 Ounces Condensed Milk
4 Ounces Coconut Milk
1 1/4 Cup Graham Wafer Crumbs
3 Tablespoons Toasted Coconut, plus more for topping the pie
1/2 Cup Melted Butter

Melt the butter and combine with the graham wafers and toasted coconute then mold into a pie plate. Bake the crust at 325 for 15 minutes and then let it cool on a wire rack for 20 minutes .Beat the yolks with the zest until light and creamy
Add in the condensed milk, coconut milk and lime juice, let sit at room temp while the crust cools to allow the mixture to thicken.
Pour the mixture into the graham wafer shell and bake at 325 degrees for 15 minutes (until the middle just wiggles when it is jiggled (yes I did just say that). Top the shell with toasted coconut. Cool in the fridge for at least 3 hours covered with plastic wrap. And here's what it looks like!

Pierre Hermes Olive Sables

1 Hard Boiled Egg Yolk

400 Grams Salted Butter

150 MiliLiters of Extra Virgin Olive Oil

220 Grams Icing Sugar

500 Grams Flour

100 Grams Potato Starch

140 Grams Black Olives

Beat the butter, sugar, olive oil together until light and fluffy, then add the hard boiled egg yolk.

Fold in the flour and potato starch
Fold in the olives
It should look something like this.....
Roll the mixture into a log shape, wrap in plastic wrap and put it in the fridge overnight
It should be very solid in the morning

Cut the roll into slices

Place the slices into well greased muffin tins

Bake at 320 degrees for about 25 minutes

To get them out of the muffin tins place a cutting board on top of the muffin tins and invert it, they should pop right out. You can't take them out with a knife, they are very delicate.

Fruit Pizza
1/2 Cup Butter

1/2 Cup Sugar

1 Egg

1.5 Cups Flour

1.5 Teaspoons Baking Powder

1/4 Teaspoon Salt

1/2 Cup Toasted Coconut

3 Tablespoons Milk

1/2 Tablespoon Vanilla

8 Ounces Cream Cheese

1/4 Cup Sugar

1/4 Cup sugar
1/2 Cup Orange Juice
1/2 Cup Water

2.5 Tablespoons Corn Starch

Beat the butter and sugar until light and fluffy then add the egg and beat, then the milk and vanilla

Mix the flour, baking powder, salt and toasted coconut. Fold into the wet ingredients.
Form the dough on a pizza pan
Bake at 350 for 15 to 20 minutes

While the crust cools beat the cream cheese and sugar with a hand blender than spread it on the crust

Add any fruits you like on top, this time we used pineapple, peaches, and mandarin oranges

Make the glaze by constantly stirring the orange juice, sugar, water and corn starch over med - low heat until it starts to thicken.

Pour it over the pizza while it is still warm. Now you can eat it or leave it covered in the fridge over night,