An important day for family reunions in the US, a day of celebration…
Happy Fourth of July to all my US friends and followers!
On this little island in the heart of the Mediterranean, it will be another gorgeous sunny day, blue skies and bluer seas. We are blessed!
We have been invited to a barbecue by some American friends living on the island to celebrate this special day with them and I have offered to make dessert.
I want to make something light, delicious and a bit different so I think it will be my Kiwi Pie with a dark choclatey crust speckled with orange zest. It has a low fat creme patissiere style filling laced with more orange zest and topped with juicy kiwis. The combination of dark chocolate and orange is divine. I am going through a phase of using fruit with my desserts as they seem suitable in hotter months.
Although this pie looks and tastes decadent, I have reduced the fat content in my short crust and used low fat milk in the filling. Our friends are very health conscious so they will be able to indulge without the guilt ! Just to give you an idea, 1 cup of full fat evaporated milk has 338 calories as opposed to 232 in the light alternative. I am also using 500g of water with the filling instead of more cream or milk. Believe me this works and it is delicious….
I am sharing the recipe as it is always a great hit and everyone loves it.
I use a deep 12 inch loose bottom tart dish
Heat the oven to 175 C
For the Sweet Pastry:
60g Cocoa Powder
100 g Butter or Margarine
1/4 teaspoon instant coffee
Zest of an 1/2 orange
Sieve flour and cocoa powder. Rub in butter until mixture is like fine breadcrumbs.
Add orange zest and mix in well.
Dissolve the sugar and instant coffee into the cold water. Make well in the middle of the dry ingredients and bring together. Place in cling film in fridge for at least half an hour.
Grease the tart dish and dust it lightly with cocoa powder. Dust your work top with cocoa powder. Do not use flour for rolling out as it will spoil the appearance of the chocolate crust. Roll out pastry and line the bottom of the dish. Dock the pastry with a fork and place in fridge again for at least 15 minutes.
Bake the pastry case blind for 20 minutes. For a quick way to bake blind without the hassle, look up my posting on baking blind. Allow to cool.
For the patissiere style topping:
1 large can light Evaporated Milk
500 g water
200 g sugar
Rind of half an orange
3 drops good vanilla extract
Separately, 100 g cornflour mixed in 150 g water
Kiwis, peeled and sliced, as many as you want, I used 6 in mine cut thinly
Gently heat the first five ingredients and bring to a gentle boil stirring with a wooden spoon. Add the cornflour mix and stir. Remove from heat immediately as it starts to boil and carry on stirring.
Pour over the cooled down crust.
Decorate with kiwis before the custard cools down completely so that they will set in the pie. Place in fridge.
To serve you have three choices. You can either dust lightly with icing sugar, leave without or use a glaze. For this tart I use some sieved orange marmalade to remove the bits and heat up with some water. A few spoonfuls of each would be enough. Brush onto the fruit or simply pour it on. Apricot jam is also suitable but the marmalade highlights the subtle orange flavour of this tart.
Happy holiday !