Six years ago: Light Wheat Bread and Clementine CakeĮight years ago: Pancakes, Frisee Salad and English Muffins and Artichoke Ravioli with Tomatoes Three years ago: Buckwheat Baby with Salted Caramel Syrupįour years ago: Baked Potato Soup (with the works!)įive years ago: Black Bean Soup with Toasted Cumin Seed Crema Or, as my friend Claire Zulkey said best, “I never know it’s what I wanted until I’m eating it.”
#KEY LIME TART CHEF AKHI CRACKER#
Add a salt-flecked buttery graham cracker crust and a raft of whipped cream on top - did I mention you can have this whole thing made in well under an hour? - and I only want to know why we don’t have this around more often. Thick, creamy and halfway to dulce de leche, it protects you from the harshness of the lime juice without taking away any of its tart-fragrant charm. There is something about key lime pie that, to me, easily trumps lemon meringue or even the most buttery caramel blood orange tart and that thing is sweetened condensed milk, which is unquestionably the manna of the canned food aisle. Predictably, it doesn’t take us long to graduate from wholesome pursuits such as freshly-squeezed juice and citrus-studded salads ( such as these) and onto more urgent matters: pie. (Spoiler: they’re all amazing.) Citrus is as good as everything else about a biting cold sleeting day is bad. This ridiculous thing I bought five years ago as everyone around me tut-tutted that it would never earn its keep is put into overdrive as we conduct methodical studies of the pros and cons of cara-cara vs. The charming first and second snowstorms pass and the ones that follow are met with more of a really? it’s snowing again? Squarely between Christmas and mid-Winter break, it’s too early in the season to be so weary of the cold, but here I am, counting down the days until the hi/bye gloves can literally come off.įortunately, just when I’ve resigned myself to thinking it’s going to be as beige and bleak going forward as the paragraph above, January - as if implicitly understanding that it’s going to have to sell itself harder - presents us with a luminous ray of tropical sunshine packaged as citrus fruit. The holiday party tinsel-and-bubbly frenzy of November and December is replaced with hibernation and Netflix binges. One final look through at the final product before it's ready to go out to some hungry guests.Īnd voila! The final product is complete.January, as far as I’m concerned, is a pretty mediocre month. Some micro mint is then added for the last touch. A regular raspberry is first perched on the pie, and then nestled next to it is a sugar coated raspberry, and then finally a small dollop of raspberry foam. And, yes, they are laid on a purposeful slant.Īnd now cue the tweezers. First is dollops of coconut whipped ganache, topped by thin spheres of green tinted, white chocolate, another layer of the ganache and then a final sphere. Once the pies cool, it's time for Bachour to add the signature decor. They then go back into the oven for a quick back at 300 degrees for five minutes. He then pours the creamy mixture into a pastry bag and then perfectly pipes it into the pastry shells. He jokes the dessert is "zero calories" while he stirs it together. It's made with the same classic ingredients as most key lime pies: condensed milk, egg yolk, sugar, and key lime juice. While the crusts are baking, the key lime pie filling is mixed together. Once perfectly trimmed, the crusts are baked at 325 degrees for roughly 12 minutes. Once the dough is chilled, it's time to roll it out and form it inside the single-serving sized pie pan. It's then put in the fridge for an hour to chill and set up. Once the mix has reached the point of "sand," the eggs are incorporated into the dough and it is then mixed for three minutes in order to create the final product. He then mixes it all together with plenty of butter and sugar until it has a "sand" like texture. Instead of the standard graham cracker based crust that one would typically see in a Key Lime pie, Bachour makes a pastry crust with a combination of almond flour and pastry flour. "I like to take the traditional flavors and create them in a modern way," he adds. And while it may look different than the traditional Key Lime pie, the recognizable flavors including the sweet and slightly tangy, citrus custard are still alive and well. Instead of being served in the classic pie shape, as can be seen across town, Bachour’s version is served in single-sized, tart format.
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