3 tablespoons vegetable shortening...1 1/2 cups all-purpose flour...3 to 4 tablespoons ice water
Flatten the shortening between 2 sheets of wax paper to a thickness of 1/8 inch. Remove the top sheet and, with a butter knife, draw a criss-cross pattern through the shortening to divide it into 1/2-inch squares. Freeze for at least 30 minutes.
In a large bowl, stir the flour and sugar together. Using a pastry blender, work the butter into the mixture until it resembles coarse meal. Quickly mix in the shortening squares. Sprinkle on the ice water and mix it in with your fingers just until the dough comes together into a ball. Wrap in plastic and refrigerate for at least 2 hours, or overnight.
On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick. Fit it into a 9-inch pie plate. Fold the overhanging dough under itself and decoratively crimp it against the rim of the plate. Prick the bottom all over with a fork. Freeze for 30 minutes.
Set a rack in the middle of the oven and preheat to 400 degrees F. Line the pie shell with aluminum foil and weight down with dried beans or pie weights. Bake for 20 minutes. Remove the foil and weights, and bake for 8 minutes longer, or until very lightly browned. Transfer to a wire rack to cool.
Mango Curd...2 large eggs...3 ripe mangos, peeled and sliced...1/2 cup granulated sugar
In a medium bowl, whisk the cornstarch, lemon juice, and 1/4 cup of the water together until smooth. Whisk in the eggs and yolks. Purée the mangos with the remaining 1/2 cup water in a food processor fitted with the metal blade.
In a medium size enamel or glass saucepan, combine the mango purée, butter, and sugar and bring to a boil over medium heat. Whisking constantly, slowly drizzle half of the hot liquid into the cornstarch mixture. Return the mixture to the saucepan and cook, whisking constantly and scraping the bottom of the pan, until tiny bubbles boil up for 10 seconds.
Strain the curd through a fine mesh sieve into the pie shell. Let cool for 1 hour, then refrigerate until chilled and set.
Mango Meringue Pie
3 tablespoons vegetable shortening...1 1/2 cups all-purpose flour...3 to 4 tablespoons ice water
Flatten the shortening between 2 sheets of wax paper to a thickness of 1/8 inch. Remove the top sheet and, with a butter knife, draw a criss-cross pattern through the shortening to divide it into 1/2-inch squares. Freeze for at least 30 minutes.
In a large bowl, stir the flour and sugar together. Using a pastry blender, work the butter into the mixture until it resembles coarse meal. Quickly mix in the shortening squares. Sprinkle on the ice water and mix it in with your fingers just until the dough comes together into a ball. Wrap in plastic and refrigerate for at least 2 hours, or overnight.
On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick. Fit it into a 9-inch pie plate. Fold the overhanging dough under itself and decoratively crimp it against the rim of the plate. Prick the bottom all over with a fork. Freeze for 30 minutes.
Set a rack in the middle of the oven and preheat to 400 degrees F. Line the pie shell with aluminum foil and weight down with dried beans or pie weights. Bake for 20 minutes. Remove the foil and weights, and bake for 8 minutes longer, or until very lightly browned. Transfer to a wire rack to cool.
Mango Curd...2 large eggs...3 ripe mangos, peeled and sliced...1/2 cup granulated sugar
In a medium bowl, whisk the cornstarch, lemon juice, and 1/4 cup of the water together until smooth. Whisk in the eggs and yolks. Purée the mangos with the remaining 1/2 cup water in a food processor fitted with the metal blade.
In a medium size enamel or glass saucepan, combine the mango purée, butter, and sugar and bring to a boil over medium heat. Whisking constantly, slowly drizzle half of the hot liquid into the cornstarch mixture. Return the mixture to the saucepan and cook, whisking constantly and scraping the bottom of the pan, until tiny bubbles boil up for 10 seconds.
Strain the curd through a fine mesh sieve into the pie shell. Let cool for 1 hour, then refrigerate until chilled and set.
Meringue...1/4 teaspoon salt...
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White Chocolate Hazelnut Raspberry Cheesecake
3/4 cup granulated sugar ...1 cup sour cream ...2 tablespoons fresh lemon juice ...Fresh raspberries
Raspberry-Grand Marnier Sauce...2 tablespoons orange liqueur (such as Grand Marnier)
Hazelnut Crust...1 tablespoon granulated sugar ...4 ounces cream cheese, softened ...
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Godiva Chocolate Coffee Almond Mousse Trifle
4 large eggs ...1 teaspoon instant coffee granules ...1 teaspoon vanilla extract ...3 large egg yolks ...Pinch of salt ...2 tablespoons almond flavored liqueur ...12 amaretto cookies, crumbled...
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