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Sep 20, 2014
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Posts Tagged ‘Helen Fletcher’

By The Book: Helen Fletcher’s S’mores Tart

Tuesday, February 12th, 2013

For the second book in our local cookbook series, I baked from Helen Fletcher’s European Tarts: Pastries Like a Pro; Divinely Doable Desserts with Little or No Baking. During an interview with Fletcher, who was featured in February’s Cook’s Books, she impressed me with her kindness and humility; but what really wowed me was her resume. When I was assigned her book, written by a woman who bakes pastries for Tony’s and is basically St. Louis’ version of Julia Child, I figured me and my kitchen were in for some failures.

Boy was I wrong. This recipe for the S’mores Tart literally took me six minutes to make. Granted, I cheated by buying a graham cracker crust (rather than making my own with Fletcher’s recipe), yet, even if I made it, this would still be an easy recipe.



And if it hadn’t been easy (some of her other recipes look more challenging), she includes links to the book’s website for how-to photographs. Not only did Fletcher hold true to her cookbook’s promise that this was a “divinely doable dessert with little or no baking,” the dessert tasted decadent and delicious.



I mean, marshmallows, heavy cream, chocolate and peanuts? This couldn’t have tasted bad.



My only concern? Fletcher claims that the pie serves 10 to 12. Fletcher might want to add a note there – “Pie serves 10 to 12 if you don’t allow yourself to stand in front of your open fridge with a fork in hand in the middle of the night. In that case, pie serves three.” 

S’mores Tart
10 to 12 servings

A true delight for young or old, this is quickly made and quickly eaten! I have been told that s’mores don’t have nuts in them. All I can say is, mine does!

Plain Graham Cracker Crumb Crust (recipe follows)
¾ cup, whole, shelled peanuts (85 g. or 3 oz.)
2 cups mini-marshmallows (85 g. or 3 oz.)
1 cup 40% cream (heavy cream)
12 oz. milk chocolate (340 g.)

• First, make the crust.
• Place the peanuts and marshmallows evenly in the crust. Set aside.
• Bring the cream to a boil, submerge the chocolate, and set aside for 5 minutes.
• Stir to melt the chocolate, whisking to smooth completely. Pour over the peanuts and marshmallows, which will rise to the top. Chill to set. Release.

9-inch Graham Cracker Crumb Crust

½ cup unsifted powdered sugar (55 g. or 2 oz.)
1 1/3 cups graham cracker crumbs (buy them in crumbs or run the crackers through a food processor) (170 g. or 6 oz.)
8 Tbsp. unsalted butter, melted (114 g. or 4 oz.)
½ tsp. vanilla
1 quiche pan

• Sift the powdered sugar into a bowl. Add the crumbs, mixing well. Add the butter and vanilla and toss with a fork until the crumbs are completely coated.
• Spray the bottom of the quiche pan and press 2/3 of the crumbs (200 g. or 7 oz.) evenly over the bottom of the pan. Distribute the crumbs evenly against the sides. Press firmly against the sides.
• Add the remainder (160 g. or 5 2/3 oz.) to the bottom of the pan and press firmly.

What’s your favorite no-bake dessert and why? Tell us about it in the comments section below for a chance to win a signed copy of European Tarts: Pastries Like a Pro; Divinely Doable Desserts with Little or No Baking. We’ll announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Jason whose comment on last week’s By the Book has won him a copy of Sanctuaria: The Dive Bar of Cocktail Bars. Jason, keep an eye out for an email from the Sauce crew. 

Crust lust

Wednesday, September 23rd, 2009

A Saucy congrats to local baker extraordinaire Helen Fletcher, owner of Truffes Inc., who made the pages of Midwest Living Magazine. The October issue includes Fletcher’s pie crust as part of a feature titled My My This American Pie. Click here to see some of her tips and recipes from the magazine.

– Matt Sorrell
Photo courtesy of midwestliving.com

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