Mango Curd Tart

mango tart (8 of 6)

In a quest to create the perfect mango cheesecake, I discovered mango puree from the Indian market. I’ve tried making my own with fresh mangos, but the flavor was much too subtle and disappeared in most recipes. I even tried cooking it, to reduce the fruit, which usually works to intensify the flavor. But, it just made the mango taste like squash. So, I asked the internet and my community taught me the ways of tinned (canned) mango puree, which is apparently a known and beloved ingredient in India. There are many types of mangos and the Indian market had them all in puree, so I tried them all. They are mostly sweetened, but I did manage to find one that wasn’t and it was amazing. If all you can find is the sweetened version, you can reduce the sugar in the recipe by a bit.

The mango cheesecake was a big hit (I’ll post that recipe soon too) and I had lots of the puree left over, so I went to work creating more desserts with it. This mango curd tart is the lucky result of that abundance of tinned mango. The curd is made just as you would a lemon curd, but I used a combination of mango and lime. It makes very little sense, but the lime makes the mango taste more like mango and not just cloyingly sweet. Slow cooking the curd over a double boiler is the key to the satiny texture.

You can watch my video of this tart on my Instagram page. (more…)

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Strawberry Rhubarb Pie

strawberry rhubarb pie (8 of 11)

It is rhubarb season and I am doing my very best to use it in as many desserts as I can. This will thrill those of you, like me, who love this vegetable baked in pies, crisps, tarts (try this brown butter rhubarb tart), quick breads and jam, as much as I do. For those of you who have never fallen in love with it, have no fear, it’s a short season. Ha. Having said that, I do hope you’ll give it another try. It adds a wonderful, tart element to this pie, which would otherwise be too sweet for my taste. I love strawberries, but they are a bit too sweet and jammy on their own in a pie. The marriage of rhubarb and strawberries is perfection, because sometimes opposites attract.

No pie is right without an excellent crust. It needs to be sturdy enough to hold up to the filling, but once a fork goes through it, there should be little resistance and lots of flakiness. Every family seems to have their favorite pie crust recipe, which is so wonderful. I am sharing the crust I use most and you can watch me make this whole pie in my instagram video(more…)

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Lemon Honey-Meringue Pie

lemon Meringue pie | Zoe Francois(3 of 5)

I love lemon meringue pie, as much for the look of it, as the taste. The tart filling is covered in sweet honey meringue. I added a floral twist that adds a subtle scent of lavender to the not-so-subtle taste of honey.

this pie is very easy to make, but there are some steps to follow that will take your pie from a weepy mess to a magnificent mile high show piece. You can watch me make the pie in my instagram stories. (more…)

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Caramel Apple & Pumpkin Pie

Caramel Apple & Pumpkin Pie | ZoeBakes

Here is a twofer for those of us who love both apple and pumpkin pies. Both great flavors layered together in a flaky, rich crust. I used apples that kept their shape when I caramelized them, so they would add a bit of texture to the pie. Go with Granny Smith and Braeburn or a local apple that you know stays firm when cooked. These days all grocery stores have sugar pumpkins stacked up in the produce aisle, so you can roast your own. It is seriously easy and the taste is heavenly. Having said that, you can also use your favorite canned pumpkin puree.

I am about to give up some of my chef cred with this next statement, but I did a blind taste test of canned pumpkin and I was very surprised by my taste buds. Out of 5 different brands, the hands down winner was Libby’s. They are not paying me to say that, nor did they send me any product. Not only did Libby’s have the sweetest, most “pumpkin” tasting canned pumpkin, but when I looked at them all side by side, it was the most gorgeous color. It claims not to have any color added, in fact, it’s just 100% pumpkin, just like the organic versions. I won’t mention the other brands to avoid, but some were dull, yellow, tasted more like water and had a grainy texture, not good.  (more…)

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Banoffee Pie Topped with Toasted Meringue from The Farmette Cookbook

Banoffee Pie | ZoeBakes (3 of 7)

There are many beautiful cookbooks coming out of this rich world of food blogging, but The Farmette Cookbook is special. It isn’t at all surprising considering Imen is one of those people who lives a life full of passion, creativity and grace. It isn’t luck exactly, it is a fierce curiosity about food and farming and Ireland and photography and being a mom and a friend and a student of life. She has created a magical life in Ireland, which is nothing short of a real life fairytale. Her book speaks to all those things and is absolutely gorgeous. (more…)

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Key Lime Pie

Key Lime Pie | ZoeBakes 01

I had to bake this pie twice before I could get these few shots. Not because I was fighting with the winter light, lack there of, or because I just couldn’t work out the recipe, which happens. No, this was because I couldn’t keep my sons from eating it before I had a chance to photograph it. They know the drill…NEVER eat anything before mom takes pictures. They’ve grown up with this and consider it totally normal, even though it’s clearly not. But, this pie inspired a mutiny of the François kitchen etiquette. They said they couldn’t help themselves because Key Lime Pie is their favorite. The first pie came and went without a single picture. The second one I got these few, but when I realized the picture of the slice was out of focus and went to take another picture, the pie was gone. This time my kids had friends over to help them eat it, in case you think they ate two pies in as many days, by themselves. Do I bake a third pie just for another photo? Maybe. Actually, I think I’ll get the boys to make it this time.

I hope you enjoy it as much as they did! (more…)

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