Nutty Tarts and Crispy Chews
The pili, with its distinct taste, holds its own with chocolate, and their combined burst of flavors is a treat for any season, but summer is an especially good time to go nuts!
I always thought our Pili nut comparable to the macadamia, if not better because of the its flavor and rich mouthfeel. We are already familiar with its use as a delicious marzipan bar, it’s no wonder this is the most common dessert preparation for Bicol’s beloved nut. I welcome the chance to incorporate and combine homegrown products such as pili in my desserts. The pili, with its distinct taste, holds its own with chocolate, and their combined burst of flavors is a treat for any season, but summer is an especially good time to go nuts!
CHOCOLATE TARTLET WITH PILI NUT
- 110g all purpose flour
- 70g butter
- 35g egg
- 1 tsp vanilla
- 60g sugar
Garnish (Chocolate Ganache)
- 5oz chocolate (about 3/4 cyp chocolate chips)
- 1/2 cup heavy cream
- Pili nuts
- Cream butter and sugar until well combined.
- In a small bowl, whisk together egg, vanilla and butter. Add the flour and mix just until combined. Do not over mix.
- Place the dough in a plastic wrap and allow to rest in the chiller for 30 minutes. Pre heat the oven to 350˚F and prepare tart pan by brushing with butter or shortening and dusting with flour.
- Cut a small piece, and on a lightly floured work surface flatten each piece into 2- inch rounds. Press a round onto bottom and sides of each pan. Repeat with the remaining dough. Bake for 20 to 25 minutes.
- Fit a piping bag or sturdy Ziplock bag with a small closed star tip, and pipe a little bit around the edges and at the center of each tartlet.
- Garnish with chocolate chips and pili nuts.
This is a classic recipe that even children can do, and it’s the perfect task to keep them occupied this summer. What’s more, they can eat their own reward! This easy pleaser is also for lazy days, where you can just grab ingredients from the pantry when you’re not in the mood for much baking.
- 7 cups rice crispies
- 1/4 cup butter
- 4 cups miniature marshmallows
- 1 tbsp powdered sugar
- Melt butter in a large saucepan over low heat.
- Add marshmallows and powdered sugar and stir until completely melted.
- Remove from heat. Add rice crispies and stir until well coated.
- Using a buttered spatula or waxed paper, and press the mixture evenly into a greased 13 x 9 x 2 inch pan (or whatever pan you have on hand).
- When the treats are cooled, cut into squares and drizzle a melted chocolate on top.
- Serve and enjoy!