Zosia's Profile

From: Toronto, ON

Joined: October 19th, 2011

Silk Chocolate Cream Pie with Pecan Crust from The Dahlia Bakery Cookbook: Sweetness in Seattle

This is a showstopper of a pie with rather sophisticated flavours - intense chocolate filling with salty, crunchy crust. Can't say I cared much for the crust on its own but it was a great foil, both texturally... read more >

recipe reviews (781)
book reviews (23)
useful review votes (669)

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Zosia's Reviews

19 recipe(s) reviewed. Showing 1 to 19Sort by: Title | Date | Rating

The Pie and Pastry Bible

By Rose Levy Beranbaum
Scribner - 1998

I really enjoy the combination of orange and chocolate and had planned to make this tart for some time. I missed out on the Italian blood oranges available before Christmas, but picked up some lovely, juicy US-grown Moros from the market recently.

While participating in the Pie and Pastry challenge, I grew accustomed to the multi-component aspect of most of the recipes in this book and this one was no different. The components came together easily: the flaky crust (p22) baked up beautifully, the blood orange curd (p568) tasted phenomenal and set up well and there were no issues with the meringue (p575), which included grated, unsweetened chocolate.

The tart was assembled and baked in stages: first after the curd was added to the baked tart shell, then again with the meringue applied.

The meringue cracked during baking and apart from a crispy outer shell, seemed uncooked, and the curd, runny. I've not always executed these recipes correctly, but I've usually been able to identify the problem. I wasn't certain this time so inquired on the author's blog and received a very prompt response (very appreciative of this). It boiled down to possible oven temperature issues (I did calibrate my oven thermometer after this and it seems to be fine), baking times, and the tart's position within the oven.

Regardless, the tart tasted fantastic; it was my sister-in-law's birthday "cake" and she declared it "the best chocolate orange dessert she'd ever had!"

I plan to make it again, correct my baking errors and make the following changes:
-I won't grate the chocolate in the processor as finely as it made the meringue look tan - I preferred the look of the pieces that weren't processed to a powder.
-Although the flaky crust was fine, I would like to try it with the Chocolate Cookie Crust.

useful (1)  

This was the first recipe I made from this book and it’s one that I keep going back to regardless of others I try. It’s an all butter crust that’s both tender and flaky and though I prefer to make it in the food processor, it’s just as easily made by hand.

Excellent for both sweet and savoury baking, I’ve used it to make several pies and tarts from this and other books; I used it most recently for this pear tart.

useful (1)  

Wow! This crustless "tart" lives up to all of the book's promises of moistness and fudginess (cream cheese is key to its texture). In addition to fantastic flavour, it also has ease of preparation on its side; the batter can be mixed by hand and baked in less than an hour.
Make sure to use a chocolate that you enjoy eating out of hand - that is what the brownie will taste like. I used one with a 70% cacao content as I was filling the indentations with sweet caramel. If I were making the ganache version, I would use a sweeter chocolate, ~55% cacao.
The recipe says it serves 8.....I served 12 smaller, but still satisfying, portions.

useful (4)  

This is a smooth, rich ice cream with great caramel flavour. It's a little more involved than most custard based ice creams as the caramel must be made first.

A word of caution regarding the addition of the hot milk to the hot caramel....I used a pot that was larger than was required, added the milk in a slow, steady stream and the mixture bubbled over the top. Perhaps adding it in small increments at first, then progressively larger amounts, building up to a slow, steady stream may prevent this. Also, I found that the custard cooked more quickly than I'm used to - the caramel/milk mixture is probably much hotter than scalded milk alone.

Despite these few challenges, I will make this again as it's unlike any other caramel ice cream I've tasted. I served this with the Two Miniature Golden Apple Galettes (and on its own!).

useful (2)  

This is a delicious caramel sauce, not too cloyingly sweet, made with Lyle's Golden Syrup instead of the standard corn syrup (though the latter can be used as well). Lyle's adds a richness and depth to the flavour of this sauce that's absent from other recipes. I found that the visual cues (colour) for doneness were slightly distorted with the addition of this gold coloured syrup so I do highly recommend you use a thermometer.

useful (4)  

A perfect balance of tart and sweet, all of the ingredients, (except for the zest), are cooked together in a saucepan over direct heat. The curd passed the visual test for doneness, (hollandaise sauce-like appearance, thickly coating the back of a wooden spoon), before it reached the required temperature so I continued to cook it. The consistency didn't change noticeably, and the mixture did, eventually reach 196F.

I used this batch for the Lemon Pucker Pie, but I wish I had doubled it to have some on hand for my morning toast!

useful (3)  

Indescribably delicious! Sweet with blueberries, tart with cranberries, the flavour of this pie is greater than the mere sum of its parts. I used the recommended basic flaky pie crust, and it also didn't disappoint; it was buttery, crispy and flaky. Though the components of the pie are not difficult or time consuming to make, there is some waiting time involved (dough must chill, cooked filling must cool etc) before the pie can be assembled, baked and, ultimately enjoyed. It's well worth the wait.

useful (4)  

One of my favourite tarts in the book: fresh strawberries nestled in a sweet-tart rhubarb filling with a buttery pastry crust.

It’s one of the less labour intensive recipes in the book – only this crust and the cooked rhubarb compote need to be made, the rest is assembly.

A wonderful ending to a spring meal.

useful (2)  

Although the filling is not very deep, this pie packs a huge lemony punch. Its flavour is reminiscent of a lemon meringue pie, but has an ethereal, melt in your mouth texture. I used the recommended Yogurt Flaky Pie Crust which adds even more "tang" to the flavour of the pie.

Apart from the crust, the other pie components are lemon curd and meringue. A high quality commercial curd can be used but since the meringue requires 4 egg whites, and the curd, 4 egg yolks, I made the curd (no left over egg parts!)

The recipe advises you to use a greased foil ring to prevent over-browning of the pre-baked crust while the filling bakes. Although I diligently greased that foil ring, the rising filling still attached itself in a few spots (clearly, I was not as diligent as I thought). I also had difficulty cutting clean slices.

Though this isn't the prettiest lemon pie I've ever made, it's among the most delicious. I think if Rose ever produces it commercially as she's considered doing, it will be a huge success!

useful (5)  

Tangy, cool and creamy, this is the best lemon ice cream I’ve tasted.

The base of the ice cream is the author’s tart and delicious lemon curd, a cooked mixture of lemon juice, egg yolks, sugar and butter. Added to that is some milk and cream and the mixture is chilled, churned and frozen.

It was the perfect early spring dessert, served with Rose’s raspberry sauce and wafer thin sesame cookies from the Flour cookbook.

useful (1)  

This was a fantastic tart. Fresh and tropical – perfect for a Spring day. Fresh mangoes top a thin sponge cake and passion curd lightened with whipped cream…all of it nestled in a coconut cookie crust.

I made this for Easter Sunday but made as many of the components as I could in advance and froze them until needed (unbaked tart crust, sponge cake layer, passion curd) so all I had to do the day before was bake the crust, whip some cream and assemble the tart. It worked out perfectly.

Really delicious!

useful (1)  

Vanilla poached pears nestled in almond cream with a buttery crust.

This tart was surprisingly easy to make: the components are this pie crust, poached pears and almond cream (made even easier by using purchased ground almonds). The finishing touch is a glaze made from reduced and thickened poaching liquid.

I was really looking forward to this tart as I love the combination of pears and almonds and have really enjoyed the variations I’ve tasted in restaurants but this was my first time making one. The pears were delicious but I thought the almond flavour was a little too subtle…perhaps a little almond extract could remedy that. Also, I noticed that the filling pulled away from the crust while cooling; I thought that meant I’d over baked the tart but the centre was quite soft, something the author says to expect, so perhaps it was something else….. oven temperature?

I had certain expectations of this tart so was a little disappointed with the results. I served it for Thanksgiving and no one else seemed to share my disappointment. In my experience, this seems to be typical of recipes from this author…..even my failures are well received!

useful (1)  

Like the Lemon Luscious Ice Cream, this ice cream starts with a batch of fruit curd with added vanilla bean seeds. Milk, cream and some additional sugar are mixed in to form the ice cream base. The churned ice cream is very creamy but retains all of the fresh fruit flavour and tartness of the passion fruit curd.

I served the ice cream with a spicy yogurt pound cake and fresh mango slices. A delicious and refreshing treat.

useful (1)  

I was feeling a little guilty that I was opting for the "easy" version of this pastry, but Rose immediately assures us in her comments that making this quick version isn't a copout. And it is fairly quick and easy to make. What starts out as a ragged-looking dough, ends up smooth and easy to roll.

I used this batch of pastry for the Two Miniature Golden Apple Galettes so I made the version with less salt that requires a total of 6 turns. This version requires a chilling period in the fridge after the 4th turn.

Although I can purchase a good quality, all-butter frozen puff pastry, I don't think I ever will again - I can practically make this dough in the time it takes me to go to the grocery store and the flavour of the store bought just doesn't compare.

useful (4)  

The raspberry is the star of this pie in both the light and airy, yet creamy filling, and as a bright burst of flavour in the fresh topping. I used a flaky yogurt pie crust that I had in the freezer as I thought it would compliment the filling but I don't think it really mattered as the crust merely acted as a vehicle to hold all of the creamy fruity goodness in place. Perhaps the crusts recommended in the recipe add something to the flavour/experience of this pie, but I would be just as happy with the filling as a spoon dessert!

As with most of the pies in this book, there are a few components that need to be made and combined to create the filling: raspberry puree (from frozen raspberries), whipped cream, Italian meringue. They are all fairly easy to make but you should plan the pie a day ahead in order to defrost the fruit and allow 6 hours for the assembled pie to chill.

I used agar agar instead of gelatin but, unfortunately, not enough to set the filling properly - I'm still trying to figure this out. Soft filling aside, this was one of the best pies I've ever tasted. Family agreed and have requested a repeat of it soon, just as they have for every other pie or tart I've made from this book!

useful (3)  

This is a gorgeous, ruby red sauce that tastes even better than the fresh fruit!

The technique is not so very different from making a standard sauce/coulis, the berries are pureed and strained as usual, but the few differences in the method ensure a superior result.

First, frozen berries are defrosted in a sieve and pressed to release all of their juices into a bowl once they are thawed. The juices are then reduced to ¼ their original volume. This raspberry concentrate is added to the pureed, strained fruit, along with lemon juice and sugar.

I often make a double batch and freeze a portion as it freezes extremely well. I served it recently with Rose’s lemon luscious curd ice cream and sesame wafer cookies from Flour cookbook.

useful (0)  

Fantastic variation of tiramisù.

Like many of the tarts in this book, this one has several components; making and freezing the sweet cookie crust (page 56) and the sponge cake layer (page 585) in advance helps immensely. All that’s left to do then is make the creamy mascarpone filling, a combination of zabaglione, stabilized whipped cream and mascarpone, bake the crust, and assemble the tart.

I chose to make the chocolate sponge cake and in combination with the chocolate that’s painted onto the crust, the flavour was more mocha than coffee. Next time, I’ll go with the more traditional vanilla sponge to allow the espresso-marsala flavours to shine.

I assembled the tart the day before I served it but the author says it will keep in the fridge for up to 5 days, a theory I couldn’t put to the test as not a crumb remained after the dinner party!

useful (1)  

This recipe really allows the pure flavour of the apple to shine as the fruit is simply enhanced with sweet caramel and nestled in crisp, buttery puff pastry. It tastes like a sophisticated version of a caramel apple.

I'm not sure where Rose buys her apples, but I thought my Honey Crisp were huge and they barely weighed 20oz with peel and core intact (the recipe calls for 3 apples, weighing ~22oz). I forged ahead regardless and the apple size I had worked out well in the end.

I used the Quick Puff Pastry for this recipe. After rolling the dough, you are required to cut it into 6 squares. These are then cut into slightly smaller circles using a template. I understand that, aesthetically, the round shape may be more attractive, but, personally, I would omit this step (and the waste of delicious pastry) and use the squares as my galette bases. I omitted the optional almond crust.

I made these in advance, baked them from a frozen state (they took 12 minutes longer to bake) and served them with caramel sauce and (optional) caramel ice cream. They were fabulous!

useful (3)  

This is a variation of the Basic Flaky Pie Crust, replacing all of the water and vinegar with yogurt. I used 1% fat, plain, (not Greek-style), yogurt. The dough came together as quickly and easily as the basic version.

Unlike other crust recipes that use buttermilk or sour cream, the tang of the yogurt comes through in the baked crust - something to keep in mind when choosing a filling for it. I made a double batch: half was used in the Lemon Pucker Pie, for which it was the perfect compliment, the other half has been relegated to the freezer for future use.

useful (4)