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** Nutella Pie **

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 My new obsession is coconut oi… I was so amazed to hear how it affects your health positively. It’s good for your skin, nervous system, your entire body in and out, and it does wonders for your hair. Also, it’s an immunity boost. This morning, I prepared my omelette with coconut oil; ooh and a good healthy snack is a perfect mixture of peanut butter and a teaspoon of coconut oil spread on rice cakes. Hey, but this doesn’t mean I don’t get my Sundays …. Good breakfast, lunch, and dinner— Oh and of course DESSERT! 

What was for breakfast? Walnut toast with nutella … Lunch? … Seafood (crab salad, oysters, squid, Hummos, Fries, Fattoush-Lebanese Salad..) Dinner? … Girl’s night with a friend Classic Burger (top on the list Burger Joint). A classic Cheese Burger with an egg; DELISH. Dessert???? NUTELLA PIE!!!!!!! — pictures can be found on my new Facebook Like page :)  

Shortbread… Nutella pudding… STRAWBERRIES!!!!!!! 

 

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I substituted 1/2 the cup of butter with 1/2 a cup of coconut oil. I had to refrigerate it for about 20 – 30 mins before, but I left it there for 3 hours. I just placed it over hot water, microwaved it, and eventually let it out to soften by itself. After it did, I mixed it up with the ingredients and spread the shortbread on a 9-inch aluminum pan. 

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Let’s get down to the real deal…. 

Ingredients

     For the Crust:
        – 1 1/2 cups of flour 
        – 1/2 cup of butter or coconut oil 
        – 1/4 cups of sugar 
        – 1 tablespoon of apple cider vinegar 
     For the filling: 
        – 2 tablespoon of cornstarch 
        – 2 cups of milk 
        – 3/4 cups of Nutella (I always cheat and add more)
        – 1/2 teaspoon of Vanilla Extract 
        – 1/8 teaspoon of salt 
        – 2-3 cups of strawberries 

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Instructions

  1. Preheat oven to 350 degrees.
  2. Pulse flour and sugar in a food processor. Add diced butter and pulse for about 20-30 seconds, until the butter is broken up. Add the vinegar and run until dough comes together in the machine.
  3. Turn dough out into a 10” tart pan with a removable bottom. Press with your hands up the sides and across the bottom. It will seem there isn’t enough dough – but there is, just keep working it! Poke the bottom of the tart several times with a fork. Bake for 20-23 minutes, until it just begins to brown. Cool before filling.
  4. When ready to fill the tart shell, make the filling. Whisk the cornstarch into 1/4 cup milk in a small bowl. Add the remaining 1 3/4 cup milk, Nutella, salt, and extracts to a pan. Whisk over medium heat until the Nutella melts, then whisk in the cornstarch mixture. Bring mixture to a boil, stirring constantly with a rubber spatula. It will start to thicken. Once the mixture starts to boil, stir constantly until fully thickened, about 2 minutes. Pour into the crust. Refrigerate until set, about 1 hour.
  5. Top with strawberries before serving. Store in refrigerator.
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BON APPÉTIT

 

 
 


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