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HARRY POTTER SPECIAL

Picture for Harry Potter Special

8,704,968 views  The Harry Potter series is essentially a 7-book guide to everything you wish your childhood was - finding out you're a wizard, running away from home, and indulging in a bevy of treats both mainstay and magical. Rock cakes, cockroach clusters, acid pops, chocolate frogs, and of course, butterbeer. Throw on your dorky glasses and sharpie a lightning bolt on your forehead for this week's examination of the real-world sweets from possibly the world's most popular book series about child sorcerers.

US

original

metric

INGREDIENTS

Pumpkin Pastry

sugar pie pumpkins

2 sugar pie pumpkins

heavy cream

½ cup heavy cream

nutmeg

pinch nutmeg

ground cloves

pinch ground cloves

cinnamon

1 tsp cinnamon

allspice

pinch allspice

vanilla paste.

1 tsp vanilla paste.

brown sugar

½ cup brown sugar

maple syrup

¼ cup maple syrup

large egg

1 large egg

of kosher salt

pinch of kosher salt

For the Crust:

For the Crust:

water

¼ cup water

vodka

¼ cup vodka

all purpose flour

11 ½ ounces all purpose flour

sugar

1 ounce sugar

kosher salt

1 tsp kosher salt

of semi frozen unsalted butter

2 ½ sticks of semi frozen unsalted butter

Treacle Tart

water

¼ cup water

vodka

¼ cup vodka

all purpose flour

11 ½ ounces all purpose flour

sugar

1 ounce sugar

kosher salt

1 tsp kosher salt

of semi frozen unsalted butter

2 ½ sticks of semi frozen unsalted butter

removable bottom tart pan

12 inch removable bottom tart pan

For the Tart Filling

For the Tart Filling

light molasses

16 ounces light molasses

butter

2 tbsp butter

heavy cream

3 tbsp heavy cream

bread crumbs

¼ cup bread crumbs

large egg

1 large egg

Butterbeer

egg white

1 egg white

butterscotch schnapps

2 ounces butterscotch schnapps

heavy cream

1 ounce heavy cream

vanilla extract

1 pinch vanilla extract

simple syrup

½ ounces simple syrup

Ice

Ice

Cream soda

Cream soda

DIRECTIONS

Pumpkin Pastry

1.

Preheat oven to 400°F.

2.

Cut pumpkins in half and scoop the seeds out.

sugar pie pumpkins

2 sugar pie pumpkins

3.

Place the pumpkin halves pumpkin side down on a baking sheet lined with parchment paper and place in the oven for 30-40 minutes.

4.

Puree ¾ of the roasted pumpkin.

5.

To the roasted pumpkin, add heavy cream, nutmeg, ground cloves, cinnamon, a pinch of allspice, vanilla paste, brown sugar, maple syrup, large egg and kosher salt, and mix well in food processor till smooth.

heavy cream

½ cup heavy cream

nutmeg

pinch nutmeg

cinnamon

1 tsp cinnamon

allspice

pinch allspice

vanilla paste.

1 tsp vanilla paste.

brown sugar

½ cup brown sugar

maple syrup

¼ cup maple syrup

large egg

1 large egg

6.

For The Crust and Assembly

1.

Mix the water and the vodka together in small bowl and place in freezer until it’s almost frozen.

water

¼ cup water

vodka

¼ cup vodka

2.

Place your flour into the food processor with an sugar and salt.

all purpose flour

7 ½ ounces all purpose flour

sugar

1 ounce sugar

kosher salt

1 tsp kosher salt

3.

Pulse to combine before adding semi-frozen unsalted butter.

of semi frozen unsalted butter

2 ½ sticks of semi frozen unsalted butter

4.

Process for 10 seconds or until it's a pebbly texture.

5.

Transfer to a large mixing bowl and fold in water/vodka mixture a couple of tablespoons at a time.

6.

Then add the rest of the flour and water/vodka mixture and continue to fold until mixture becomes a shaggy dough.

all purpose flour

3 ¾ ounces all purpose flour

7.

Wrap in plastic wrap and refrigerate for an hour or more.

8.

After it has rested, roll out the dough and cut it into 4-inch rounds.

9.

Brush one edge with beaten egg yolk and fill the center with a tablespoon or two of pumpkin pie filling.

10.

Fold the dough over and crimp shut with a fork.

11.

Brush with egg yolk and sprinkle with granulated sugar.

12.

Bake in 400° F oven for 20-30 minutes.

Treacle Tart

1.

For The Crust

1.

Follow steps of the pie crust above.

water

¼ cup water

vodka

¼ cup vodka

all purpose flour

11 ½ ounces all purpose flour

sugar

1 ounce sugar

kosher salt

1 tsp kosher salt

of semi frozen unsalted butter

2 ½ sticks of semi frozen unsalted butter

2.

Wrap in plastic wrap and refrigerate for an hour or more.

3.

After it has rested, roll out enough dough to cover the bottom half of a 12 inch removable bottom tart pan.

4.

Roll dough around rolling pin and unfurl it on top of the tart pan. Lift the dough and press down to get it in all the corners.

5.

Trim the excess and press into the sides of the pan. Poke some holes in the bottom with a fork, and gently line with alumnim foil.

6.

Use a pie weight (I used cornmeal) to go on top of the foil and blind bake 15 minutes in an oven at 400°F.

7.

For The Filling:

1.

Take light molasses and combine with butter on a low heat just until the butter melts in a saucepan.

light molasses

16 ounces light molasses

butter

2 tbsp butter

2.

Add heavy cream and whisk rigorously until the mixture cools slightly, just enough to not cook an egg. Then beat in bread crumbs and large egg.

heavy cream

3 tbsp heavy cream

bread crumbs

¼ cup bread crumbs

large egg

1 large egg

3.

Add filling to baked tart crust and place in a 350°F oven for 45-50 minutes.

4.

Allow to cool completely.

5.

Top with whipped cream.

6.

Serve and enjoy!

Butterbeer

1.

Combine egg white, butterscotch schnapps, heavy cream, vanilla extract, simple syrup, and ice into a shaker.

egg white

1 egg white

butterscotch schnapps

2 ounces butterscotch schnapps

heavy cream

1 ounce heavy cream

vanilla extract

1 pinch vanilla extract

simple syrup

½ ounces simple syrup

Ice

Ice

2.

Shake until frothy.

3.

Add half of mixture to a glass with some cream soda.

Cream soda

Cream soda

4.

Serve and enjoy!

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