Flour Child Bakery opens in Virginia Beach!

My mom and I just opened a bakery in Virginia Beach!! "Like" us to stay updated! If you care to read our blog, it's flourchildbakery.blogspot.com.



Sunday, June 29, 2008

Daring Bakers Challenge - Danish Braid (1 Sweet & 1 Savory)

This month was a great challenge. I'd definitely say it's my second favorite, only rivaled by the Perfect Party Cake. I was extremely intimidated when I found out that the challenge involved making your own puff pastry... AND also using yeast. I'd never done either, and I had just recently seen the episode of Good Eats about puff pastry. Alton Brown made it clear that making your own puff pastry is a hassle. So, after reading the recipe about 10 times I finally mustered up enough courage to get started. I knew I didn't want to do the apple filling, and Bing cherries were on sale... How convenient! I looked up a recipe for cherry filling and made that 2 days ahead of time. It's supposed to be for pies, but if you drain off most of the liquid and pulse it in a food processor, it makes a great filling for the danish. The next day I got started on the dough, but not before reading other people's stories on the DB forum. A lot of people were saying that their dough was really sticky, their yeast wasn't activating, their braid wasn't rising... UH OH! I was really scared! But alas, my dough situation went smoothly. My only problem was that I had to add 1/4 cup more flour before I could knead the dough, because it was quite sticky. Here's the whole story of my Cherry Cheese Braid!
UPDATE: I used the 2nd half of my dough to make a savory Spinach & Feta Braid! Pictures and recipe are at the bottom! :)

Ingredients for the dough and the butter block.

Pouring the milk into the yeast.

Yeast mixture ready for flour to be added.

Adding flour 1 cup at a time.

It was REALLY sticky so I added 1/4 cup more flour.

Kneaded and ready to rest overnight in the fridge.

Butter mixture ready to go on the dough.

Butter spread onto the dough (This was tricky, I had to use my hands).

Folded in thirds for the 1st turn.

2nd turn.

By the 3rd turn, you could see butter through the thin layers of dough.

After the 4th turn, it stayed overnight in the fridge.

Rolled out, but nowhere near 15x20!

Cherry filling added.

Cream cheese filling on top.

The braiding was the most fun part! :)

The braid ready to be proofed.

After 2 hours, it's supposed to be doubled in volume... well... it wasn't.
But I threw it in the oven anyway.

My Cherry Cheese Braid is finally finished!

It's not very flaky...

But it's EXTREMELY delicious!!!

Thanks so much to Kelly of Sass & Veracity and Ben of What’s Cookin’ for choosing a great recipe! My notes are in orange italics.

DANISH DOUGH
Makes 2-1/2 pounds dough (Enough for TWO braids)

Ingredients
For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast (This is 1 packet + part of another packet)
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated (omit)
3/4 teaspoon ground cardamom (omit)
1-1/2 teaspoons vanilla extract (increase to 2 1/2 teaspoons)
1/2 vanilla bean, split and scraped (omit)
2 large eggs, chilled
1/4 cup fresh orange juice (substitute water)
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice(water). Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky (I had to add 1/4 cup more). Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.
Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough (The butter stuck to the dough and was pulling the dough all over the floured surface. I had to use my fingers to smear the butter around). Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING (I used cherry filling and cream cheese filling; Both recipes are right below this)
Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

CHERRY FILLING (recipe from cooksrecipes.com)
Makes enough for 1 braid; Can be made a few days in advance.

Ingredients
4 cups Bing cherries, rinsed, stemmed and pitted
1 cup granulated sugar
1/4 cup fresh lemon juice
4 tablespoons cornstarch
1/2 teaspoon almond extract

Combine cherries, sugar and lemon juice in a mixing bowl, stir and let sit for at least 6 hours, stirring occasionally to dissolve sugar. Drain off and reserve cherry syrup.
Combine a small amount of syrup to cornstarch to make a paste, then whisk cornstarch paste back into syrup. Pour mixture into a saucepan and cook over medium heat, stirring, until the sauce thickens (about 5 minutes). Stir in the drained cherries and almond extract. Cool, and store in sterilized, airtight jars or freeze in heavy freezer bags. (I kept mine in a glass bowl, covered with plastic wrap for 2 days before using it.)
(Before using in the braid, drain most of the liquid off the cherries (reserve liquid as a delicious topping on ice cream!), and pulse cherries in a food processor until desired consistency. I left mine kinda chunky.)

CREAM CHEESE FILLING (my own recipe)
Makes enough for 1 braid; Make right before you're ready to assemble the braid.

Ingredients
1 8 oz. package cream cheese, softened
1 egg, separated
1/3 cup sugar
1 teaspoon vanilla extract

Put cream cheese, egg yolk, and sugar into a bowl and mix until well combined. Stir in vanilla. Save egg white to brush on top of the braid.

DANISH BRAID
Divide your Danish dough into 2 equal sections. Save the other half for another braid or other Danish pastries.
1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick (Mine was 1/4 inch thick, but a few inches smaller than 15x20). If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.

2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart (My cuts were less than 5 inches long). Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.
4. Whisk the egg white from the cream cheese filling and lightly brush it on the top of the braid. Sprinkle coarse sugar on top.

Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch (Mine didn't double in volume, but it was very VERY soft to the touch).
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown (Mine was very brown, but did not taste burned at all). Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

Don't forget the savory Spinach & Feta Braid! My cousin, Stephanie C., and I created this with the 2nd half of the dough. Yeah, I know the dough had vanilla in it, but you could barely taste it. I think the proofing step did nothing for this braid. It didn't double in volume. It was exactly the same, but the dough was softer because it came up to room temp. However, while it was proofing, the spinach let out a lot of moisture, soaking the entire bottom of the braid in green spinach juice. No worries though! It came out very VERY tasty!

Filling recipe courtesy of Perfect Greek, A Collection Of Over 100 Essential Recipes from Parragon Publishing.

Ingredients
2 Tbsp olive oil
1 large onion, finely chopped
2 lb 4 oz/1 kg fresh young spinach leaves, washed OR 1 lb 2 oz/500 g frozen spinach (We used 2 10 oz packages of frozen spinach. Make sure you drain it VERY well!)
4 Tbsp chopped fresh flat-leaf parsley (from my herb garden! yay!)
2 Tbsp chopped fresh dill (also from my herb garden!)
3 eggs, beaten
7 oz/200g authentic Greek feta cheese (We used an 8 oz package, but next time I think I'll use a bit more. Here's a tip to save $$: Look for feta cheese in the refrigerated case with the Kraft parmesan cheese and the Bertolli refrigerated products. It's A LOT cheaper than getting it in the case with the exotic cheeses!)
salt and pepper (We used about a pinch of each... NOT ENOUGH! I suggest using 1 tsp of salt and 1/2 teaspoon of pepper)

Directions
1. Heat the oil in a pan, add the onion, and fry until softened. Add the fresh spinach if using, with only the water clinging to the leaves after washing, or the frozen spinach and cook for 2-5 minutes, until just wilted. Remove from the heat and let cool.
2. When the mixture has cooled, add the parsley, dill, and eggs. Crumble in the cheese, season with salt and pepper, and mix well. Mixture is ready to be used in the braid!

Friday, June 27, 2008

Lemon Angelfood Cloudcakes... I mean Cupcakes!

Tuesday, I was supposed to make the cupcakes that won the poll last week (which has been extended so keep voting!). However, I was having an insane craving for that S.A.D. Key Lime Pie I made for Fathers Day.... yeah... remember that? Oh it was so good! So I made the pie, and then I had 5 egg whites just hanging out in the fridge wondering what they would become. I remembered the bag of lemons I just bought. So I put 2 and 2 together and got the idea for Lemon Angelfood Cupcakes! I found a recipe in Cupcakes! by Elinor Klivans (which is quickly becoming the favorite of all my cupcake books). If you are a faithful reader, and even if you aren't and you just have a crazy good memory, you will know that I am usually not fond of lemon desserts. Well, people... TIMES HAVE CHANGED! These cupcakes remind me of marshmallows, if marshmallows could be lemony cake! They are so soft and sweet and good! The glaze is a little sour for my taste, so next time I'd go half lemon juice and half water. Other than that, these are perfect!


MY NOTES: Mine were done at 25 minutes, so check them early. Next time I'd make the glaze with 2 teaspoons water and 2 teaspoons lemon juice. It was a bit sour.

Lemon Angelfood Cupcakes
MAKES 9-10 LARGE CUPCAKES

CUPCAKES
1/2 cup cake flour
3/4 cup, plus 2 tablespoons sugar
3/4 cup egg whites (about 5 large)
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 1/2 teaspoons grated lemon zest (I used the zest of 1 lemon)
1/2 teaspoon vanilla extract
1/4 teaspoon pure almond extract
GLAZE
1 cup powdered sugar (I only used 3/4 cup)
1 tablespoon unsalted butter, melted
2 tablespoons plus about 1 teaspoon fresh lemon juice (I used the juice of half a lemon)
1/4 teaspoon vanilla extract (My own addition)

1. Preheat the oven to 325°F. Have ready a muffin pan with 12 muffin cups. Put paper liners in 2 or 3 of the cups to protect the pan.
2. Sift the flour and 2 tablespoons of the sugar into a small bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the egg whites, cream of tartar, and salt until the whites are foamy and the cream of tartar dissolves. Beat on high speed until the egg whites look shiny and smooth and the beaters form lines in the mixture; if you stop the mixer and lift up the beaters, the whites should cling to the beaters. Slowly beat in the remaining 3/4 cup sugar, 2 tablespoons at a time, then beat for 1 minute. Mix in the lemon zest, vanilla, and almond extract. Beating on low speed, sprinkle 1/4 cup of the flour mixture over the egg white mixture at a time, beating after each addition to incorporate it.
3. Using about 1/2 cup for each, spoon the batter into the unlined muffin cups. The batter may even be above the tops of the cups, but this stiff batter will not spill over the sides. Do not smooth the tops-let the batter remain in fluffy mounds (I did smooth mine because I was afraid the peaks would burn). Bake for about 35 minutes (Mine were done at 25 minutes!! And I was using an oven thermometer!), until the tops are golden and a toothpick inserted in the center comes out dry. The cupcakes will rise quite a bit (Actually they didn’t rise as much as the book made it seem).
4. Arrange 2 cans on a wire rack and invert the pan over the cans so the ends of the pan rest on the cans. This lets air circulate while the cupcakes cool upside down. Let cool completely, about 30 minutes. Use a small knife to loosen the edges of the cupcakes from the pan. Carefully remove the cupcakes from the pan, using the knife to help release them if necessary, and set them right side up on the rack.
5. In a small bowl, stir the powdered sugar and melted butter with enough lemon juice, beginning with 2 tablespoons, to make a smooth, pourable glaze. Use a small spoon to drizzle the glaze over the top of each cupcake. The cupcakes can be covered and stored at room temperature for up to 2 days.

Overall rating on a scale of 1-5
Moistness: 5 (as moist as angelfood could be?)
Tenderness: 5
Frosting: 4 (a bit too sour)

Tuesday, June 17, 2008

Showdown: The Battle of Monkey Bread!

Last week, my cousin Stephanie and I went to TJ Maxx. She and I both love to bake (she's the one who instilled in me the desire to own a bakery one day)! We cruised the gourmet food department for lots of baking mixes... hahahaha oh just you wait until you read my next entry! Anyway, one of the things we found was Monkey Bread mix, but we couldn't decide on which flavor to buy. All of the sudden we had a stroke of genious, "You buy one, I'll buy the other. We'll bake them together and see which one is better!" So yesterday she came over and the Battle of Monkey Bread commenced!

In the yellow corner, weighing in at 1 lb. 9 oz., BANANA CHOCOLATE CHIP MONKEY BREAD!!
In the blue corner, weighing in at an identical 1 lb. 9 oz., CINNAMON CHIP MONKEY BREAD!!
On the left, my Banana Chocolate Chip dough.
On the right, Stephanie's Cinnamon Chip dough.Stephanie, pinching the dough off in Tbsp. size balls and rolling them in raw sugar.Pouring melted butter on top before baking.Time to get down to business! Both pans go in the oven for 30 minutes. Both pans inverted on a plate.


Then drizzled with a delicious glaze!


THE RESULTS: ........IT'S A TIE!!!

Truthfully, one winner could not be established. It was pronounced by all taste-testers that both the Banana Chocolate Chip Monkey Bread and the Cinnamon Chip Monkey Bread were outstanding competitors! If you see these at your local TJ Maxx, I encourage you to try both!

Sunday, June 15, 2008

Chocolate Cream Pie

This pie was not suggested to me, but it is the highest rated chocolate pie on Allrecipes.com (yeah, I went back to it anyway). It was really good, and my dad LOVED it as the second half of his Fathers Day gift. I, however, think the chocolate filling was a bit too sweet. It was almost like really soft fudge. If you have a serious sweet tooth and love chocolate, then this is the pie for you! I'm gonna keep searching for a lighter, smoother chocolate pie.

The pie crust is a whole other story! I decided to be brave and make my own, instead of doing what I would usually do and get one of those refrigerated roll-out crusts. I chose the highest rated recipe for flaky pie crust on Allrecipes.com (Although you guys did suggest some great recipes; I even bookmarked a few!). The first time I made it, I didn't pulse it enough in the food processor. When I rolled it out it kept cracking and ripping. And when I tried to put it into the pie pan.... all hell broke loose. The crust ripped into an unsalvageable mess. I slammed the rolling pin down on the table, forcefully threw the crust into the trash, slammed every cabinet in my kitchen putting all the ingredients away, and almost began to cry... I met my match! I couldn't make a pie crust! After standing in the kitchen for 5 minutes just staring into nothing, I pulled myself together and decided to try again. This time I brought my boyfriend, Josh, into the kitchen to help keep me calm. I pulsed the dough in the food processor until it came together as a ball. That was the trick (Why I didn't do that in the first place, God only knows)! This time the pie crust rolled out perfectly, and when I put it into the pie pan it only ripped where I had folded it. I easily mended that with some scraps from the edges. I think I rolled it too thin though. I still haven't gotten the hang of that. My sugar cookies always come out so flat because I roll the dough paper thin! Anyway, after all the muss and fuss here is the pie I produced!
Ingredients for pie crust, simple enough.But I can't follow directions, so the first attempt was a failure.
Let the dough come together as a ball!
Then wrap it in plastic wrap and chill for 30 minutes.
Roll it out into a circle (I could only get a rectangle shape, haha like I said I haven't gotten the hang of rolling out dough yet). Trim to about 1 inch larger than your pie plate.
Ingredients for chocolate filling.
Whisk together the dry stuff.
Add the wet stuff and heat until butter is melted.
Pour chocolate mixture into unbaked pie shell (filling will be thin).
Bake until filling is BARELY wobbly when shaken.
Top with a generous portion of whipped cream!
Dad gets the first slice!
Flaky Pie Crust
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water

(I changed the directions to exactly how I did it. For original instructions, click the link at the top of the entry.) Combine flour, salt, and shortening in the bowl of a food processor and pulse until shortening is the size of oatmeal. Add 3 tablespoons of water and pulse until the dough forms a ball. Wrap the dough in plastic wrap and form it into a disk. Refrigerate for 30 minutes. Working with a floured rolling pin on a well-floured surface, roll the dough into a circle slightly larger than your pie plate. Gently invert your pie plate onto the dough. Using a pizza cutter or pastry wheel trim the dough about 1 inch larger than your pie plate. Fold the dough into fourths and place the corner in the center of the pie plate. Unfold the dough and gently mold it into the pan. Prick the bottom and sides with a fork. Pour filling in and bake according to pie directions.

Chocolate Cream Pie
2 cups white sugar
5 tablespoons unsweetened cocoa powder
1/4 cup all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
4 egg yolks
1/4 cup butter

Meringue topping (optional) (I topped my cooled pie with whipped cream instead)
4 egg whites
1/4 cup white sugar

Whipped cream
2/3-1 cup heavy cream (depending on how much whipped cream you like on your pie)
2 Tbsp confectioners sugar
1/2-1 tsp vanilla extract

Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, whisk together 2 cups sugar, cocoa and flour. Blend in evaporated milk and vanilla. Beat egg yolks, and stir into pan. Add the butter or margarine. Heat, stirring constantly just until butter is melted. Pour filling into unbaked pie shell (recipe above).
Bake in preheated oven for 35 to 40 minutes, or until pie is not "wobbly" when shaken (Mine was slightly wobbly after 40 minutes, but it firmed when it cooled).
For meringue topping, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating constantly, until stiff peaks form. Spread meringue on pie.
Return pie to oven, and bake until meringue is golden.

For whipped cream, beat heavy cream, confectioners sugar, and vanilla extract with a mixer on high speed until desired thickness; Do not overbeat or it will turn into butter! Spread onto cooled pie. Top with grated chocolate.

Super Awesome Deluxe Key Lime Pie

This is the best pie in the world! I thought I didn't like citrus desserts... I was wrong! It's perfect for summer, and my dad really enjoyed it as half of his Fathers Day gift (The other half is featured in the next post). The graham cracker crust is made with pecans and coconut, making it super awesome! The key lime filling is perfectly tart and refreshing. And the mascarpone cheese gives it the smooth, creamy texture of cheesecake. Usually I never make the same thing twice, but I believe this pie has achieved 100% perfection. This recipe is definitely one to settle down with!
I went to 3 grocery stores and couldn't find key limes!
Luckily, the last store I was at had key lime juice.Pulse graham crackers, coconut, and pecans.
Add butter and pulse a few more times.
Press crumb mixture into pie plate and bake.
Whisk together the remaining ingredients.
It will start to thicken on it's own.
Bake until the center barely wiggles when shaken.
Cool for 1 hour, refrigerate for 1 hour, then top with whipped cream.
Enjoy!!

This recipe was suggested to me by koryshar. It comes from a great blog called Culinary Concoctions by Peabody. The only thing I'd change about it is maybe less butter and sugar in the crust.

Key Lime Pie

1/2 cup key lime juice, fresh if possible (The kind in the bottle tastes perfect too!)
1/4 cup heavy whipping cream
1/3 cup mascarpone cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1 to 2 teaspoons finely grated lime or key lime zest, divided (I used the zest of 1 whole lime)
5 egg yolks
whipped cream, for garnish (Beat 1/2 cup heavy cream, 1 Tbsp confectioners sugar, and 1/2 tsp vanilla extract until desired thickness; Do not overbeat or it will turn into butter!)

Crust
1 3/4 cups crushed graham cracker crumbs

1/3 cup sweetened coconut flakes
1/3 cup sugar (I'll reduce this to 1/4 cup next time)
1/3 cup pecans
7-8 TBSP melted butter (I only used 5 Tbsp, I think next time I'll reduce it to 4)

In a food processor, blend together graham cracker crumbs, coconut, sugar and pecans. You want to make sure that none of the coconut is visible. Add about 7 TBSP melted butter. Pulse a few times. If it seems like it needs more butter add the remaining TBSP (Mixture should still be crumbly). Pour contents into a pie pan and press to form a shell. Bake crust for 10 minutes at 400F (I only baked mine for 8 minutes, I'll reduce it to about 6 minutes next time). If you are using mini pie pans, prebaking is not necessary. (After baking my pie crust I let it cool for about 10 minutes before making the filling.)

Whisk sweetened condensed milk with the egg yolks. Whisk in mascarpone cheese. Stir in whipping cream and lime juice. Stir in lime zest. Pour into prepared graham cracker crust and bake at 325° for 15 to 20 minutes. (Filling will still be slightly wobbly; It will firm as it cools.)