NANAIMO BARS - THE DARING BAKERS

This month has been quite hectic for me and being able to complete my Daring Bakers' Challenge has been more than testing. Anyway, no matter how things have been for me lately, I was not going to miss the opportunity of letting the healing powers of baking soothe my body and soul...

The January 2010 Daring Bakers' challenge was hosted by Lauren of Celiac Teen who chose Gluten-Free Graham Wafers and "Nanaimo Bars" as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

"Nanaimo Bars" originate from Canada. This no-bake confection is named after the West-Coast city of Nanaimo in British Columbia. This wonderfully rich dessert item consists of a wafer crumb-based layer, topped by a layer of light vanilla or custard flavoured butter icing, which is covered in chocolate made from melted chocolate squares.

Just like any bar, "Nanaimo Bars" are not for the faint of heart when it comes to calories. This easy to make chocolaty, nutty, coconutty, vanilla goodness is irresistibly decadent. They are so bad for your cholesterol, but oh so good for your spiritual health!

Many thanks to Lauren for introducing me to the gluten-free world and for making me realise that baked goods which contain no gluten are as delicious as the gluten-ladden ones.

~ Nanaimo Bars ~

Preparation time:
• Graham Wafers:
30 to 45 minutes total active prep, 2 ½ hours to overnight and 45 minutes inactive prep.
• Nanaimo Bars:
30 minutes.

Equipment required:
• Food Processor
• Bowls
• Parchment paper or silpats
• Cookie sheets
• Double boiler or pot and heatproof bowl
• 8 by 8 inch square pan
• Hand mixer or stand mixer (You may use a wooden spoon, but this makes it much easier!)
• Saucepan For Gluten-Free Graham Wafers

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GRAHAM CRACKERS

Ingredients:
1 Cup (138g/4.9 ounces) Sweet rice flour (also known as glutinous rice flour)
3/4 Cup (100g/3.5 ounces) Tapioca Starch/Flour
1/2 Cup (65 g/2.3 ounces) Sorghum Flour
1 Cup (200g/7.1 ounces) Dark Brown Sugar, Lightly packed
1 Tsp (5ml) Baking soda
3/4 Tsp (4ml ) Kosher Salt
7 Tbs (100g/(3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)
1/3 Cup (80ml) Honey, Mild-flavoured such as clover
5 Tbs (75ml) Whole Milk
2 Tbs (30ml) Pure Vanilla

Method:
1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight. 4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.

5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.
7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

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NANAIMO BARS

Ingredients for the "Bottom Layer":
1/2 Cup (115g/4 ounces) Unsalted Butter
1/4 Cup (50g/1.8 ounces) Granulated Sugar
5 Tbs (75ml) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 Cups (300ml/160 g/5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe) 1/2 Cup (55g/1.9 ounces) Almonds (Any type, Finely chopped)
1 Cup (130g/4.5 ounces) Coconut (Shredded, sweetened or unsweetened)

Method for the "Bottom Layer":
1. Melt unsalted butter, sugar and cocoa in top of a double boiler.
2. Add egg and stir to cook and thicken. Remove from heat.
3. Stir in crumbs, nuts and coconut.
4. Press firmly into an ungreased 20x20cm (8 by 8 inch) pan.

Ingredients for the "Middle Layer":
1/2 Cup (115g/4 ounces) Unsalted Butter
2 Tbs and 2 Tsps (40ml) Heavy Cream
2 Tbs (30ml) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254g/8.9 ounces) Icing Sugar

Method for the "Middle Layer":
1. Cream butter, cream, custard powder, and icing sugar together well.
2. Beat until light in colour.
3. Spread over bottom layer.

Ingredients for the "Top Layer":
115g (4 ounces) Semi-sweet chocolate
2 Tbs (28g/1 ounce) Unsalted Butter

Method for the "Top Layer":
1. Melt chocolate and unsalted butter over low heat.
2. Cool.
3. Pour over middle layer and chill.

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REMARKS

These bars freeze very well, so don’t be afraid to pop some into the freezer.
The graham wafers may be kept in an airtight container for up to 2 weeks.
If making the graham crackers with wheat, replace the gluten-free flours (tapioca starch, sweet rice flour, and sorghum flour) with 2 ½ cups plus 2 tbsp of all-purpose wheat flour, or wheat pastry flour. Watch the wheat-based graham wafers very closely in the oven, as they bake faster than the gluten-free ones, sometimes only 12 minutes.
For the Nanaimo Bars, if making with wheat, replace the gluten-free graham wafer crumbs with equal parts wheat graham wafer crumbs.

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Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur le blog mentionné ci-dessous. Vous y trouverez cette recette en version française.

Chez Isa de "Les Gourmandises d'Isa" (Canada)

AMARETTI, APRICOT JAM & COCONUT BARS

I can never resist the call for baking bars (also known as slices or squares, depending on the countries) and always feel very tempted by any recipe which's title contains this magical word...

Already, when I was a child, during my holidays in England (in Derbyshire/at my grandparents), I remember that I offen ordered slices (flapjacks, caramel nut crunch, chocolate topped crunchy slices, nanaimo bars, etc...) whenever we went ou for tea. Their promising looks, crunchiness, gooeyness, fudginess and lusciously comforting richness really spoke to me. Even nowadays, as a grown-up with matured tastes, I still feel that same uncontrolable attraction to this regressive treat!

This weekend, as I was browsing through my diverse cookbooks in search of something to bake. I had only one word in mind: bars. I absolutely had to fulfill this craving, so, I decided to choose a no-fuss recipe that would be made within no time at all, but which would still have that oomph factor that I ached for. And these "Amaretti, Apricot Jam & Coconut Bars" were exactly what I was looking for...

Contrarily to other bars, these dainty "Amaretti, Apricot Jam & Coconut Bars" are not too caloric (neither are they light) or overly sweet, nonetheless, they are as scrumptious and enjoyable as the "dirtier" (understand "luxurious" and "hearty") versions.

With their three layers as well as their divine, yet somewhat old-fashioned flavor combination, these bars are real crowd pleasers. The buttery vanilla shortbread cake layer pairs wonderfully well with the perky apricot aroma of the second layer as well as with the exquisite taste of the almond-coconut layer.

The kind of sweet treat that is perfect for any occasion

~ Amaretti, Apricot Jam & Coconut Bars ~
Recipe taken from The Australian Woman's Weekly "Cakes & Slices" cookbook and adapted by Rosa @ Rosa's yummy Yums 2009.

Ingredients for the "Shortbread":
90g (3/4 stick) Unsalted butter
1/2 Cup (105g) castor sugar
1/2 Tsp Pure vanilla extract
1 Big egg (~70g)
1 Cup (127.5g) Plain flour, sifted
1/3 Tsp Baking powder
1/2 Tsp Salt
1/2 Cup (180g) Homemade apricot jam
Ingredients for the "Topping":
2 Big eggs (~70g)
1/3 Cup (70g) Castor sugar
1/2 Tsp Almond essence
1 Cup (120g) Unsweetened, grated coconut
1 Cup (160g) Ground almonds

Method for the "Shortbread":
1. Preheat the oven to 180° C (350° F).
2. Grease a 20x20cm (8x8 inches) pan.
3. In a medium bowl, combine the flour, baking powder and salt.
4. Cream the butter together with the sugar, until pale in color and fluffy.
5. Add the egg and vanilla, and incorporate well.
6. then, incorporate the flour mixture in two batches.
7. With the help of a spatula, spread the batter/pastry evenly over the base of the prepared pan, then spread the jam over the batter/pastry.
Method for the "Topping":
8. In a medium bowl, beat the eggs with a fork, add the almond essence, then beat in the sugar, coconut and almonds.
9. Spread the topping evenly over the jam.
10. Bake for 35 minutes.
11. Let cool and a rack, in the pan.

Remarks:
If you wish, you may sustitute any jam (raspberry, strawberry, mango, passion fruit, etc...) for apricot jam and use 2 cups grated coconut instead of the 1 cup grated coconut and 1 cup ground almonds mentioned in the recipe, or replace the castor sugar by light brown sugar.
These bars keep for up to 4 days.

Serving suggestions:
Enjoy at any time of the day and night and serve on any occasion!

See my other bar recipes here.

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~ Barres A La Confiture d'Abricot, A La Noix de Coco et Aux Amandes ~
Recette tirée du livre "Cakes & Slices" de The Australian Woman's Weekly et adaptée par Rosa @ Rosa's yummy Yums 2009.

Ingrédients pour la "Pâte Sablée":
90g de Beurre non-salé
1/2 Tasse (105g) de Sucre cristallisé
1/2 CC d'Extrait de vanille pure
1 Gros oeuf (~70g)
1 Tasse (127.5g) de Farine blanche/fleur, tamisée 1/3 CC de Poudre à lever/cake
1/2 CC de Sel
1/2 Tasse (180g) de Confiture d'abricot maison
Ingrédients pour la "Couche A l'Amande Amère Et A La Noix De Coco":
2 Gros oeufs (~70g)
1/3 Tasse (70g) de Sucre cristallisé
1/2 CC d'Essence d'amande
1 Tasse (120g) de Noix de coco rapée
1 Tasse (160g) d'Amandes moulues

Méthode pour la "Pâte Sablée":
1. Préchauffer le four à 180° C (350° F).
2. Graisser une plaque de 20x20cm (8x8 inches).
3. Dans un bol moyen, mélanger ensemble la farine, la poudre à lever et le sel.
4. Battre le beurre en pommade avec le sucre.
5. Ajouter l'oeuf et l'extrait de vanille. Bien battre afin d'obtenir un mélange homogène.
6. Incorporer délicatement le mélange farine/poudre à lever/sel en deux temps.
7. A l'aide d'une maryse, étaler la pâte sur le fond du moule de mannière égale, puis étaler la confiture sur la pâte.
Méthode pour la "Couche A l'Amande Amère Et A La Noix De Coco":
8. Dans un bol moyen, battre les oeufs avec une fourchette, ajouter l'essence d'amande et incorporer le sucre, la noix de coco ainsi que les amandes moulues.
9. Etaler ce mélange sur la confiture.
10. Cuire pendant 35 minutes.
11. Laisser refroidir sur une grille, dans le moule.

Remarques:
Si vous le désirez, vous pouvez tout à fait remplacer la confiture d'abricot par tout autre confiture de votre choix (framboise, fraise, mangue, fruits de la passion, etc...) et utiliser 2 tasses de noix de coco rapée au lieu de la tasse de noix de coco et la tasse d'amandes moulues, ou remplacer le sucre cristallisé par du sucre brun clair.
ces barres peuvent être gardées 4 jours.

Idées de présentation:
A déguster à toute heure de la journée ou de la nuit et en toute circonstances!

Pour consulter mes autres recettes de barres, clicker ici.

CHEESECAKE MARBLED BROWNIES

Although, I have my favourite "Brownie" recipe (everyone does), my curiosity never stops and I'm always tempted to try new versions of that American classic...

I love gooey, fudgy and rich "Brownie Bars". If they are too cakey, dry, not chocolaty enough or bland, then they will not meet my taste nor leave a mark on me. By definition (at leat in my opinion), "Brownie Bars" should be "dirty" and not light at all, yet gourmet tasting and extremely scrumptious. But don't get me wrong, their dirtiness and hartiness should also go hand in hand with quality. I believe, that they can only taste good if they are made with the best ingredients (like anything cooked or baked, as a matter of fact).

I'm always looking for new inspiration and good recipes in magazines. I love buying them, so, naturally, my attention got caught by a photo featured in one of my "Gourmet" magazines (thanks to Jessica at "In Search Of Dessert" and Corinne!) which portrayed some wonderfully and ever so tempting "Cheescake Marbled Brownies". As they seem to have been widely approved by other foodfreaks like me, I'm sure that you must have already come across this fabulous recipe on other blogs. Everybody who had made those bars was very satisfied by them and praised their extreme delightfulness...

Those "Cheescake Marbled Brownies" combine together two popular and much appreciated classics of the American cuisine in order to create a treat which any dessert lover will adore. It is the ultimate hybrid "Brownie Bar" that will send shivers down your spine and fulfill your most wild cravings for chocolate or cheescake!

This wonderful speciality is quite addictive with it's deep cocoa flavored, not overly sweet, moist, dense, chewy and slightly fudgy brownie layer and with it's creamy and slightly tangy cheescake topping. Not only do these bars taste heavenly, but they are also very pretty and present well with their dainty white swirls that contrast beautifully with the dark-brown color of the brownies.

~ Cheesecake Marbled Brownies ~
Recipe taken from "Gourmet" magazine (USA), June 2007 and slightly adapted by Rosa @ Rosa's Yummy Yums.

Makes 16 brownies.

Ingredients for the "Brownie Batter":
1 Stick (1/2 Cup/120g) Unsalted butter, cut into pieces
2 Ounces (60g) Unsweetened chocolate, chopped
1 Cup Castor sugar
2 Large eggs (~63g)
1/2 Tsp Pure vanilla extract or vanilla paste
1/2 Tsp Salt
2/3 Cup Plain white flour
Ingredients for the "Cheesecake Batter":
8 Ounces (240g) Cream cheese, well softened
1/3 Cup Castor sugar
1 Large egg yolk (from a 70g egg)
1/4 Tsp Pure vanilla extract or vanilla paste

Method for the "Brownie Batter":
1. Put an oven rack in the middle of the oven and preheat oven to 180° C (350° F).
2. Butter an 8-inch (20 cm) square baking pan (brownie pan).
3. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted (you can also use the bain-marie method to melt them).
4. Remove from heat, pour into a big bowl and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined and shiny.
5. Whisk in flour until just combined and spread in baking pan.
Method for the "Cheesecake Batter" and for baking the brownies:
6. Whisk together the cheesecake batter ingredients in a small bowl until smooth.
7. Dollop over brownie batter, then swirl in with a knife or spatula.
8. Bake until the edges are slightly puffed and center is just set, about 35-40 minutes.
9. Let cool on a wire rack.

Remarks:
I had no unsweetened chocoloate, so I used semisweet chocolate (60% cocoa) and added 3 tbs unsweetened cocoa (all three ingredients -butter, chocolate & cocoa - were mixed together at step 3).
I also added 1 Tbs lemon juice and 1/2 Tsp cornstarch to the cheesecake batter.
Try adding a few drops of lemon essence or some orange zest to the cheesecake batter.
Spices (cinnamon, cardamom, long pepper, tonka, etc...) can also be incorporated into the brownie batter.

Serving suggestions:
Serve warm, at room temperature or cold.
Those Brownies taste great when they are eaten together with some vanilla or peanut ice cream, sprinkled with pecan brittle or smothered with caramel sauce and accompanied by a glass of cold milk.

See my other bar recipes:
Coconut Custard Squares (see recipe)
Deadly Blondies (see recipe)
Dream Bars (see recipe)
Fantastic Blueberry Crumble Bars (see recipe)
Luscious Lemon Bars (see recipe)
Rhubarb Meringue Slices (see recipe)

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~ Brownies Marbrés Au Cheesecake ~
Recette tirée du magazine "Gourmet" (USA), Juin 2007 et adaptée par Rosa @ Rosa's Yummy Yums.

Pour 16 brownies.

Ingrédients pour les "Brownies":
1/2 Tasse (120g) de Beurre non-salé, coupé en morceaux
2 Onces (60g) de Chocolat non-sucré (0% de sucre), coupé en morceaux
1 Tasse de sucre cristallisé
2 Gros oeufs (~63g)
1/2 CC d'Extrait de vanille ou de pâte de vanille
1/2 CC de Sel
2/3 de Tasse de Farine blanche/fleur
Ingrédients pour le "Cheesecake":
8 Onces (240g) de Cream cheese (type Philadephia), bien battu
1/3 de Tasse de Sucre cristallisé
1 Jaune d'oeuf (provenant d'un gros oeuf de 70g)
1/4 de CC d'Extrait de vanille ou de pâte de vanille

Méthode pour la "Pâte à Brownie":
1. Placer une grille au milieu du four et préchauffer à 180° C (350° F).
2. Beurrer un moule carré de 20x20 cm (moule à brownie).
3. Chauffer le beurre et le chocolat dans une petite casserole, à petit feu, tout en mélangeant régulièrement, jusqu'à ce qu'ils aient fondu (ou faire fondre au bain-marie).
4. Retirer du feu, verser dans un grand bol et ajouter le sucre, les oeufs, la vanille et le sel, tout en battant afin que le mélange devienne homogène et brillant.
5. Incorporer la farine, en fouettant et verser la pâte dans le moule. Bien lisser.
Méthode pour la fabrication du "Cheesecake" et pour la cuisson des "Brownies":
6. Dans un petit bol, fouetter ensemble tous les ingrédients pour le cheesecake, jusqu'à ce que le mélange soit lisse.
7. Déposer délicatement des cuillérées du mélange au cream cheese sur la pâte à brownie, et faire des tourbillons à l'aide d'un couteau ou d'une spatule.
8. Cuire jusqu'à ce que les bords soient légèrement bombés et que le centre soit juste figé, environ 35 à 40 minutes.
9. Laisser refroidir sur une grille.

Remarques:
Comme je n'avais pas de chocolat non-sucré en stock, j'ai utilisé du chocolat contenant 60% de cacao et j'ai ajouté 3 CS de cacao en poudre non-sucré (le beurre, le chocolat et le cacao ont été mélangés au point 3).
J'ai aussi ajouté 1 CS de jus de citron et 1/2 CC de maïzena à mon mélange au cream cheese.
Pour varier les plaisirs, essayez d'ajouter de l'essence de citron ou du zeste d'orange dans votre préparation à base de cream cheese.
Vous pouvez aussi incorporer des épices (cannelle, cardamome, poivre long, tonka, etc...) dans la pâte à brownie.

Idées de présentation:
Servir tiède, à température ambiante ou froid.
Ces Brownies sont délicieux lorsqu'ils sont servis avec de la glace à la vanille ou aux cacahouètes, de la sauce au caramel, saupoudrés avec du pralin aux noix de pécan et sont dégustés avec un verre de lait bien froid.

Voir mes autres recettes de carrés:
Coconut Custard Squares (see recipe)
Deadly Blondies (see recipe)
Dream Bars (see recipe)
Fantastic Blueberry Crumble Bars (see recipe)
Luscious Lemon Bars (see recipe)
Rhubarb Meringue Slices (see recipe)

BALCONY DELICACIES - DÉLICES DE BALCON

Around the same time last year, I made a "Coffee Ice Cream" as accompaniment to my "Coconut Custard Squares" and arranged them prettily on a plate in order for my dessert to look "classy" (one of those days when you feel like playing around)...

Isn't it posh to enjoy some homemade afternoon delights while sitting on the balcony and facing the verdant green Salève mountain? Life can be beautiful. It doesn't always have to be insipid, ungratifying and tiring... Sometimes, you just have to know how to find pleasure in the simple things that are offered to us!

I don't remember the recipe for the "Coffee Ice Cream" I made, because I invented it and didn't take notes, but I do recall that it was made using the classic (custard) method.

Here are some recipes and links which might be useful if you want to make a "Coffee Ice Cream" like mine:

• Coffee Ice Cream I (see recipe)
• Coffee Ice Cream II (see recipe)
• Ice Cream Recipes (see link)

I took the "Coconut Custard Squares" recipe from Tish Boyle's great cookbook "The Good Cookie" (one of my favorite baking books).

Those bars were delicious and had a wonderfully tropical flavor. The coconut custard was creamy and smooth, the crust was gorgeously buttery, tender as well as rich and the cashew chunks added an extremely pleasant crunch to that delightful goodness.

~ Coconut Custard Squares ~
Recipe by Tish Boyle "The Good Cookie" and slightly adapted by Rosa's Yummy Yums

Ingredients for the "Sweet Pastry Crust":
1 1/3 Cups All-purpose flour
1/3 Cup Granulated sugar
1/4 Tsp Salt
1/2 Cup (1 stick) Cold unsalted butter, cut into 1/2-inch cubes
1 Large egg yolk
2 Tsp Cold water
3/4 Tsp Vanilla extract

Method for the "Sweet Pastry Crust":
1. Position a rack in the centre of the oven and preheat the oven to 180° C (350° F).
2. Grease the bottom and sides of a 22cm (9-inch) square baking pan.
3. Place the flour, sugar and salt in the bowl of a food processor and process until blended.
4. Scatter the butter pieces over the flour mixture and process until the mixture resembles coarse meal, about 6 seconds.
5. In a small bowl or cup, whisk together the egg yolk, water and vanilla extract.
6. With the food processor running, add the yolk mixture through the feed tube and process just until the dough begins to come together in large clumps, 15 to 20 seconds.
7. Scrape the dough into prepared pan and, using your fingers, pat it evenly into the bottom of the pan.
8. Bake the crust until golden, 20 to 25 minutes.
9. Transfer the pan to a wire rack to cool while you prepare the topping.

Ingredients for the "Coconut Filling":
2 Large eggs (~53g)
1 Large egg yolk
3/4 Cup Granulated sugar
1 Cup Coconut milk
1 Tsp Vanilla extract
2 Tbsp Dark rum
1 Tbsp All-purpose flour
A pinch of salt
1 Cup Sweetened shredded coconut
Ingredients for the "Topping":
3/4 Cup Coarsely chopped unsalted cashews
Confectioners' sugar for dusting

Method for the "Filling" and "Topping":
1. In a medium bowl, whisk the eggs, egg yolk and granulated sugar until blended.
2. Slowly whisk in the coconut milk.
3. Whisk in the vanilla extract, rum, flour and salt.
4. Sprinkle the coconut evenly over the cooled crust.
5. Pour the filling through a fine sieve over the coconut, covering the crust completely.
6. sprinkle the chopped cashews over the top.
7. Bake for 25 to 30 minutes at 180° C (350° F), until the filling is set and the edges are golden brown.
8. Cool completely in the pan on a wire rack.
9. Sprinkle the bars lightly with sifted confectioners' sugar.
10. Using a sharp knife, cut into 16 squares.

Remarks:
Use only good quality coconut milk (thickish).
Instead of Dark Rum, you can use Malibu, Whisky or Cognac, but they might give a slightly different taste to the filling.
Other nut can be used (macadamia, Brazil nuts, etc..).
If you don't have sweetened shredded coconut, then use normal grated coconut.
Store in an airtight container in the refrigerator for up to 3 days.

Serving suggestions:
Eat those squares with some ice cream (vanilla, coffee, pecan nut, walnut, caramel, etc...) or alone.

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~ Carrés Au Flan Et A La Noix De Coco ~
Recette par Tish Boyle "The Good Cookie" et adaptée par Rosa's Yummy Yums.

Ingrédients pour la "Pâte Sucrée":
1 1/3 Tasses de Farine fleur/blanche
1/3 Tasses de Sucre cristallisé
1/4 CC de Sel
1/2 Tasse de Beurre non-salé froid et coupé en petits cubes
1 Gros jaune d'oeuf
2 CC d'Eau glacée
3/4 CC d'Extrait de vanille

Method for the "Sweet Pastry Crust":
1. Positionner une grille de cuisson au milieu du four et préchauffer à 180° C (350° F).
2. Beurrer/graisser le fond et les bords d'un moule carré de 22cm (9-inch).
3. Mettre la farine, le sucre et le sel dans le bol du mixer et mixer jusqu'à ce que ça soit bien homogène.
4. Disperser les cubes de beurre sur le mélange farine/sucre/sel et mixer 6 secondes afin d'obtenir un mélange grossier ressemblant à un appareil à crumble.
5. Dans un petit bol ou une tasse, battre ensemble le jaune d'oeuf, l'eau et l'extrait de vanille.
6. Ajouter ce mélange au "crumble" dans le mixer et pulser pendant 15-20 secondes jusqu'à obtention d'une pâte.
7. Racler cette pâte et la mettre dans le moule, puis, en utilisant vos doigts, bien la presser de manière afin de couvrir le fond du moule de manière égale.
8. Cuire pendant 20 à 25 minutes, jusqu'à ce que la pâte soit dorée.
9. Sortir le moule du four et le mettre sur une grille afin que la pâte refroidisse pendant que vous préparez l'appareil à la noix de coco.

Ingrédients pour "L'appareil A La Noix De Coco":
2 Gros oeufs (~53g)
1 Gros jaunes d'oeuf
3/4 de Tasse de Sucre cristallisé
1 Tasse de Lait de coco
1 CC d'Extrait de Vanille
2 CS de Rhum ambré
1 CS de Farine fleur/blanche
Une pincée de sel
1 Tasse de Noix de coco sucrée, grossièrement râpée
Ingrédients pour la "Garniture":
3/4 de Tasse de Noix de cajou grossièrement hachées
Sucre en poudre pour saupoudrer

Méthode pour "L'appareil A La Noix De Coco":
1. Dans un bol moyen, battre/fouetter les oeufs, le jaune d'oeuf et le sucre cristallisé jusqu'à ce qu'ils soient bien mélangés.
2. Incorporer le lait de coco tout en fouettant.
3. Ajouter l'extrait de vanille, le rhum, la farine et le sel.
4. Saupoudrer de manière homogène la noix de coco râpée sur la pâte cuite et refroidie.
5. Verser l'appareil sur la noix de coco râpée afin que la pâte soit entièrement recouverte.
6. Saupoudrer avec les noix de cajou hachées.
6. Cuire pendant 25 à 30 minutes à 180° C (350° F), jusqu'à ce que l'appareil ait bien pris et que les bords soient bien dorés.
7. Faire complètement refroidir sur une grille.
8. Saupoudrer de sucre glace.
9. Couper 16 carrés à l'aide d'un couteau bien éguisé.

Remarques:
Conserver au frigo dans une boîte hermétique pendant pas plus de 3 jours.
Utilisez seulement du lait de coco de bonne qualité (épais).
au lieu d'utiliser du rhum ambré, vous pouvez prendre du Malibu, du Whisky ou du Cognac, mais le goût du flan sera légèrement différent.
Vous pouvez utiliser d'autres noix si vous le désirez (macadamia, noix du Brésil, etc..).
Si vous n'avez pas de nouix de coco grossièrement râpée et sucrée, alors prenez de la noix de coco râpée simple.

Idées de présentation:
Vous pouvez servir ces carrés avec une boule de glace (vanille, café, noix de pécan, noix de Grenoble, caramel, etc...), décorée avec des pralines roses ou servis tel quel.