{"id":6144,"date":"2021-05-28T08:39:19","date_gmt":"2021-05-28T12:39:19","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=6144"},"modified":"2026-01-30T14:12:48","modified_gmt":"2026-01-30T19:12:48","slug":"gluten-free-vegan-waffle-bowl-tart-recipe","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/gluten-free-vegan-waffle-bowl-tart-recipe\/","title":{"rendered":"Gluten-Free Vegan Waffle Bowl Tart Recipe"},"content":{"rendered":"

HOW TO MAKE PERSONAL SIZED TART SHELLS,
\nWAFFLE BOWLS, or MINI-PIES FROM A SIMPLE
\nBATTER RECIPE. NO DOUGH, NO ROLLING!<\/strong><\/span><\/p>\n

Make Gluten-Free Dairy-Free Mini-Pies using<\/span>
\nany classic pie filling. They make great food gifts!<\/span>
\nStandard tarts of the past required dough and<\/span>
\nrolling. Those are difficult to create in gluten free or
\ndairy free.<\/span><\/p>\n

Now it’s so easy to make delicious exciting desserts,
\nappetizers, even side dishes,\u00a0gluten-free and dairy-free.
\nthe filling ideas are as endless as your imagination.
\n<\/span><\/p>\n

\"\"
\nThey can be used (un-sweetened) as main meal side-
\ndishes, or with sugar as exciting desserts.<\/span><\/p>\n

fill them with fruits or chopped fresh salad veggies,<\/span>
\nor mixed cooked veggies in thick sauce.these pretty<\/span>
\ntarts are flaky and crisp.<\/span><\/p>\n

(For some easy dessert-filling see recipes below).<\/span>
\nI\u00a0 do not get any compensation for recommending<\/span>
\nthis appliance.\u00a0<\/span><\/p>\n

\n

Here’s why I’m recommending a waffle bowl maker.<\/strong>
\nI had set out to make gluten free Ice cream cones.<\/span>
\nWhen I read how to make them, <\/span>it didn’t look like fun
\nto roll hot waffles into <\/span>cone shapes before <\/span>they cool
\nand hope they don’t break or leak.
\n<\/span>
\nWhen I saw this handy-dandy waffle bowl <\/span>maker, I
\nimmediately thought of instant tart shells!<\/strong><\/em><\/span><\/p>\n

I always wanted to make tarts, but gluten-free dough-
\nmaking can <\/span>be tricky and time-consuming. Now tarts
\nare easy and <\/span>fun to make! Waffle bowl makers are<\/strong>
\nsold on Amazon. <\/span>(I paid a bit less at Target).<\/span><\/p>\n

 <\/p>\n

All I needed was a<\/strong><\/span> gluten-free waffle bowl batter
\nrecipe.
\n<\/span><\/strong>Would you believe…My machine didn’t come with a
\nrecipe?<\/strong> It had the audacity to instruct me to use my
\nfavorite waffle “mix”!<\/span><\/p>\n

wanting to make mine from scratch, gluten-free, <\/strong>
\n<\/strong>dairy-free, I modified the ingredients to create the <\/strong>
\n<\/strong>recipe below.<\/strong><\/span><\/p>\n

\u00a0my recipe came out perfect every time! <\/strong>
\n<\/strong>(even the first try!) I got 14 waffle bowls from <\/em><\/strong>
\n<\/em><\/strong>this recipe without skimping.<\/em><\/strong><\/span><\/p>\n

\"\"<\/p>\n<\/div>\n

\n

Now anyone can make all sorts of fancy gluten-free<\/span>
\ndairy-free tarts from scratch. As a desert, Fill them with
\nDairy-free cheese<\/span>cake filling, fruit compotes, chocolate
\ncream pie, or custard.<\/span><\/p>\n

Top with meringue. Try berries and Yogurt for a swanky<\/span>
\nyum breakfast, or whatever you can dream up<\/span>.<\/span><\/p>\n

I’m glad I chose the double waffle bowl maker. It’s <\/span>twice
\nas fast to make enough\u00a0 for a party.<\/span><\/p>\n

They’re little bit smaller than the singular model. But this<\/span>
\nsize is perfect for most uses! (3″ diameter. <\/strong>x 1.5″ high)<\/strong>.<\/span>
\nNo need to get a bigger Waffle bowl maker.<\/strong><\/span><\/p>\n

I do not get a commission <\/strong>on the sale<\/strong> of this gadget!<\/span><\/p>\n

 <\/p>\n<\/div>\n

I got delicious crispy crunchy waffle cookies!! It’s the
\nnew quick way <\/span>to make gluten-free ice cream shells
\nand fancy desserts gluten free, from scratch. <\/span>You will
\nlove to eat the bowl!<\/span><\/p>\n

It’s the easiest-to-make tart shells! No dough to fuss<\/span>
\nwith. This is made from this machine and the simplest
\nwaffle batter.<\/span><\/p>\n

 <\/p>\n

VEGAN WAFFLE BOWL TART RECIPE
\nIngredients<\/span><\/strong><\/h2>\n

1\/3 cup coconut sugar<\/span>
\n1 egg, lightly beaten<\/span>
\n1\/2 cup dairy free milk<\/span>
\n3 tbs. melted coconut oil<\/span>
\n1\/2 tsp. vanilla extract<\/span>
\n1\/8 tsp. salt<\/span>
\n3\/4 cup gluten-free oat flour\u00a0<\/span>
\n1\/4 cup tapioca
\n2 tsp. baking powder<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

Instructions
\n<\/span><\/strong>Step 1 – Preheat waffle bowl maker <\/span>
\n
\nStep 2 – In a large bowl, whisk together sugar, egg, and<\/span>
\nmilk until blended. Whisk in melted oil, vanilla, and salt; then, <\/span>
\nwhisk in flour and baking powder until batter is smooth.<\/span><\/p>\n

Step 3 – Add up to 1\/4 cup of batter to the bottom of the waffle<\/span>
\nbowl form, close and bake for 2- 2 1\/2 minutes or until<\/span>
\nsteaming stops and waffle bowl is golden brown.<\/span>
\n
\nUsing tongs, <\/strong>(important), <\/em>carefully remove the bowls to
\na cooling rack. <\/span>Cool thoroughly before using. Bowls may
\nbe stored in a <\/span>tightly covered container in the fridge for up
\nto a week. <\/span>Crisp them if desired in 5 minutes in a toaster oven.<\/span><\/p>\n

 <\/p>\n

* <\/span>A tart batter recipe that forms its own self-crust.<\/strong><\/span><\/h2>\n

SELF-CRUST TARTS<\/strong><\/span><\/p>\n

SUGGESTED FILLINGS
\nFOR WAFFLE BOWLS<\/span><\/strong><\/h4>\n

For SIDES or APPETIZERS<\/span><\/span>
\nRECIPES BELOW<\/span><\/em><\/span><\/strong><\/p>\n

BAKED APPLE<\/span><\/strong><\/span>
\nTAPIOCA CREAM FILLING
\nBAVARIAN CREAM
\nTAPIOCA PUDDING
\nVEGAN VANILLA\u00a0PUDDING
\nNO-BAKE CHOCOLATE PUDDING
\n<\/strong><\/span>MARSHMALLOW FLUFF TOPPING
\nMERINGUE TOPPING
\n<\/strong><\/span><\/span><\/h6>\n
MINI-QUICHE
\nPIZZA <\/span><\/span><\/strong><\/span>MINI-QUICHE<\/span><\/span><\/strong><\/span><\/h6>\n
***************************
\n<\/span><\/strong><\/span><\/span>Meringue is really one of the easiest, most
\nimpressive, Healthy White Frosting\u00a0Recipes.
\n<\/strong><\/span>
\nBake 10 minutes, just until the peaks have<\/span>
\nturned golden brown.<\/span><\/h6>\n

\"\"
\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a03 Ingredients<\/span><\/strong>
\n4 large egg whites<\/span>
\n1\/4 teaspoon *cream of tartar or 1\/2 tsp lemon juice or vinegar<\/span>
\n1\/4 cup sugar<\/span>
\n
\nA few tricks when preparing\u00a0<\/strong>Meringue<\/strong><\/span>
\n1. Separate your eggs while they are cold and then allow<\/span>
\nthem to\u00a0come to room temperature for the fluffiest meringue.<\/span>
\n
\n2. Make sure the bowl and beater blades are cold and<\/span>
\n\u00a0 \u00a0scrupulously clean. Wash them again.
\n<\/span>
\nAny oil film can prevent egg whites from fully stiffening.\u00a0<\/span>
\n
\n3. Take care not to over whip your meringue. It will deflate.<\/span>
\nIt should have a smooth\u00a0and glossy look. Stop right there.<\/span>
\n4. Use cream of tartar or lemon juice to stabilize (to hold its form).<\/span>
\n5. Place meringue on baked or unbaked treats about 4 inches under<\/span>
\nthe heat and bake for about 10 Minutes until edges are golden.<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Instructions<\/strong><\/span>
\n
\nHealthy topping suggestions:
\n<\/span><\/h6>\n

Remove eggs from the refrigerator and separate, as they will<\/span>
\nseparate best cold. Allow egg whites to reach room temperature<\/span>
\nto allow them to whip to their fullest.<\/span>
\nBeater blades, and bowl must be cold and spotlessly-clean<\/span>
\nAny oil film\u00a0can prevent eggs from stiffening.<\/span><\/p>\n

Preheat oven to 350 degrees.<\/span>
\n
\nWhip the egg whites until they are glossy and smooth, then<\/span>
\nadd the cream of tartar or lemon juice to help the egg whites
\nhold <\/span>their form.<\/span>
\nSlowly add the sugar to the egg whites about a tablespoon at<\/span>
\na time, beating after each addition until the sugar is fully
\nincorporated.
\n<\/span>
\nContinue beating until stiff peaks form. Spread meringue on top of<\/span>
\npre-baked cake, pie, or pudding in their last 10 minutes of baking,<\/span>
\nor on no-bake desserts.<\/span>
\n
\nPlace about 4 inches under the heat and bake for about 10<\/span>
\nminutes, until golden.<\/span><\/p>\n

 <\/p>\n

*For every 1\/2 teaspoon of cream of tartar in a recipe,<\/span>
\nyou can use 1 teaspoon lemon juice or white vinegar instead.<\/span><\/p>\n

Egg whites were used for many years before the invention of<\/span>
\nmeringue powder and will most likely work well in your recipe.<\/span>
\nWhen it comes to flavor, egg whites are actually a superior<\/span>
\noption when\u00a0compared to meringue powder.<\/span><\/p>\n

 <\/p>\n

While it is not as easy to whip up large amounts of meringue<\/span>
\nfrom\u00a0egg whites as it is from meringue powder, egg whites<\/span>
\ncan be used to\u00a0make a slightly better end product.<\/span><\/p>\n


\nTo make meringue from egg whites, it is recommended that<\/span>
\nyou use cream of tartar or lemon juice to stabilize it (to<\/span>
\nstop egg whites from collapsing by\u00a0preventing the formation<\/span>
\nof overly strong protein bonds\u00a0that force water out). It is this<\/span>
\nprocess that causes the collapse of\u00a0whipped egg whites.<\/span><\/p>\n

+++++++++++++++++++++++++++++++<\/strong><\/span><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\"\"<\/p>\n


\n*See Recipes below for this classic tapioca
\ncream basic tart filling, and No-Bake Chocolate
\nor\u00a0 Vegan Vanilla Pudding Filling, Marshmallow
\nFluff, and Vegan Whipped Cream Toppings below.<\/span><\/strong><\/p>\n

I had set out to make gluten-free Ice cream cones<\/span>
\nand when I read how to make them, <\/span>it didn’t look
\nlike fun to roll hot waffles into <\/span>cone shapes before
\n<\/span>they cool and hope they don’t break or leak.
\n<\/span><\/p>\n

\"\"<\/span><\/p>\n

 <\/p>\n

When I made the first two, and they came out perfect,
\nI <\/span>felt empowered. Now any filling recipe can be put into
\na <\/span>tart shell with so little effort! You can freeze and save
\nthe shells and <\/span>revive them in the toaster oven until when
\nyou’re ready to <\/span>fill.\u00a0<\/span> This is <\/span>so easy! I got 14 waffle bowls
\nall perfect!<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

\"\"<\/span><\/p>\n

I saved them in an airtight container in the fridge.<\/span>
\nI made the whole batch crispier in the toaster oven<\/span>
\ntoast setting for precisely five minutes.<\/span><\/p>\n

++++++++++++++++++++++++
\nAPPETIZER OR SIDE DISH
\nVEGAN MINI-QUICHE<\/span><\/span><\/strong><\/span><\/h6>\n

 <\/p>\n

\n
\n

++++++++++++++++++++++++++++++++++++++<\/span><\/p>\n<\/div>\n<\/div>\n

For Oven & For Microwave<\/span><\/strong><\/span><\/p>\n

Vegan Quiche For Microwave<\/span><\/span><\/strong><\/span><\/p>\n

Ingredients:<\/span><\/strong><\/span><\/p>\n

1 egg lightly beaten (or egg substitute)<\/span><\/p>\n

1\/4 cup frozen chopped broccoli florets
\n<\/span>1 tbs. finely chopped red pepper
\n1\/4 cup shredded dairy-Free cheese of choice
\nSalt and pepper to taste
\nOptional:<\/strong>
\n<\/span>1 Tbs. Chopped fresh or saut\u00e9ed mushroom<\/span><\/span><\/p>\n

Season to taste such as 1\/4 tsp. smoked paprika<\/span>
\nfor a hint of bacon taste, or basil, dillweed, coriander,<\/span>
\nrosemary, tarragon, etc.<\/span><\/p>\n

Or top with tomato sauce<\/strong> for a pizza quiche.<\/span><\/p>\n

Instructions:<\/span><\/strong><\/span><\/p>\n

Grease and flour a 6 oz. microwavable mug.
\nPlace a disk of parchment in the bottom for
\neasy release.<\/span><\/p>\n

In a small bowl, whisk egg about 1 minute
\nuntil light and foamy.
\nStir in remaining ingredients.
\nPour into microwave-safe mug.<\/span><\/p>\n

In 1,000 watt microwave cook on<\/span>
\n full power 1.35 min (time may<\/span>
\n vary by\u00a0power.)<\/span>
\n Turn mug upside down on plate to<\/span>
\nremove Quiche and let cool. Fill waffle
\nbowls with Quiche.<\/span><\/p>\n

Sprinkle with cheese and microwave
\nor place under toaster oven.
\n60 seconds or until melted.<\/span><\/p>\n

++++++++++++++++++++++++<\/span><\/p>\n

Mini-Quiche For Oven<\/span><\/strong><\/span><\/p>\n

3 eggs
\n1\/3 cup coconut cream
\n1\/2 tsp salt
\n1 tbs. coconut butter or oil
\n1\/2 cup each cooked veggies,
\nvegan meat, and cheese.
\nOptional 1\/8 tsp.black or white pepper
\n<\/span><\/p>\n

Directions:<\/strong>
\nIn a medium bowl, Mix eggs, cream,
\nsalt & pepper. Add cooked diced options.
\nsuch as carrots, broccoli, and mushrooms.
\nSprinkle vegan cheese on top.On a cookie sheet,
\nFill 3 waffle bowls.
\nBake at 350-f 10-15 minutes.
\n++++++++++++++++++++++++++++++++++<\/span><\/p>\n

DESSERTS<\/span><\/strong><\/span><\/h5>\n

Microwave BAKED APPLE TART<\/strong>
\nIt\u2019s like a miniature apple pie, without
\nspending all day in the kitchen.
\n1 apple
\n1\/2 tsp. cinnamon
\n1 tsp coconut oil
\nOptional:
\n1 tsp.of raisins
\nSweetener (maple syrup, honey,\u00a0 Coconut sugar)
\nbut it\u2019s completely optional. The apples are packed with a
\nnatural sweetness that\u2019s hard to beat. Plus, the cinnamon
\ngives it a warm, festive flavor.<\/span><\/p>\n

 <\/p>\n

Core and chop your apple into bite-size pieces.
\n<\/span>You can use just about any variety.\u00a0<\/span><\/p>\n

Mix in some melted coconut oil, cinnamon, and
\nsweetener of choice. Microwave for 2 to 4 minutes
\ndepending on how tender you want them to be. <\/span>I like mine
\nto still have a little bit of crunch so I usually microwave them
\nfor 2 minutes. But if you want yours a little more cooked,
\n3 to 4 minutes will do the trick.<\/span><\/p>\n

Of course, the cook time will also be dependent on
\nthe size of your apples and the wattage of your microwave.
\n<\/span>Once they\u2019re ready, let the apples cool for a few minutes and
\nthen finish it off with your desired toppings. I personally love a
\nscoop of ice cream on top. You can also use whipped cream.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

*DAIRY-FREE TAPIOCA PUDDING<\/a><\/span><\/p>\n

An elegant, quick and easy dessert. <\/span>
\nServes 4 Total time 20 minutes<\/span><\/p>\n

Ingredients<\/strong>
\n1 egg separated<\/span>
\n2 cups any dairy-free milk\u00a0<\/span>
\n6 tbs.Tapioca for thick cream (3 tbs.for thick sauce)<\/span>
\n1\/4 cup coconut sugar<\/span>
\nPinch of sea salt<\/span>
\n1\/2 tsp, vanilla or mint extract<\/span><\/p>\n

Beat egg yolk, stir in tapioca, sugar and salt.<\/span>
\ncook 10 to 12 minutes stirring constantly.<\/span>
\nRemove from heat. The mixture will be thin.<\/span>
\nBeat the egg white until stiff but not dry and <\/span>
\ngradually stir the hot tapioca mixture into it.<\/span>
\nCool and add flavoring.
\n<\/span><\/p>\n

Chill and serve plain <\/span>or garnished with whipped
\ncream, chocolate ganache,<\/span> fruit sauce, preserves,
\nor mint leaves.<\/span>
\nOr add 1 cup of crushed fresh or frozen berries, <\/span>
\nfruit or sliced peaches to the tapioca cream.<\/span><\/p>\n

+++++++++++++++++++++++++++<\/strong><\/span><\/p>\n

BAVARIAN CREAM
\nIngredients<\/span><\/strong>
\n1 Package fruit flavored Kosher\/vegan gelatin<\/span>
\n2 Tbs. water <\/span>
\n1\/2 cup dairy-free scalded milk<\/span>
\n1\/2 cup Coconut sugar<\/span>
\n1\/8 tsp. salt<\/span>
\n2 cups full fat coconut cream<\/span>
\n2 tsp. vanilla<\/span><\/p>\n

Refrigerate coconut cream, and chill bowl and beater <\/span>
\nblades at least 1 hour.<\/span>
\nSoak gelatin in cold water then dissolve in the warn milk.<\/span>
\nadd sugar and salt. Stir to dissolve. Allow to cool.<\/span>
\nWhip coconut cream in chilled bowl until stff and fold into <\/span>
\ngelatin mixture. Pour this into a mold and chill, or fill tart <\/span>
\nshells or our gluten free waffle bowls. Garnish with whole <\/span>
\nor crushed berries or stewed fruit.<\/span><\/p>\n

++++++++++++++++++++++++++++++<\/span><\/strong><\/p>\n

 <\/p>\n

Tapioca Pudding (See Vegan recipe next)<\/span><\/strong><\/p>\n

3 cups dairy-free full fat milk
\n<\/span>\u00bd cup quick-cooking tapioca
\n<\/span>\u00bd cup white sugar
\n<\/span>\u00bc teaspoon salt
\n<\/span>2 eggs, beaten
\n<\/span>\u00bd teaspoon vanilla extract<\/span><\/p>\n

Directions<\/span><\/strong>
\nMix milk, tapioca, sugar, and salt together in
\na medium <\/span>saucepan; bring to a boil over medium
\nheat, stirring constantly. <\/span>
\nReduce heat to low; cook and stir 5 minutes longer.<\/span><\/p>\n

Whisk 1 cup of hot milk mixture into beaten eggs,
\n2 tablespoons <\/span>at a time, until incorporated. Stir egg
\n<\/span>mixture back into tapioca <\/span>mixture until well combined.
\nBring to a gentle simmer over <\/span>medium-low heat; cook
\n<\/span>and stir 2 minutes longer until pudding <\/span>becomes thick
\nenough to evenly coat the back of a metal spoon.
\n<\/span>Remove from heat and stir in vanilla.Serve hot or pour
\ninto <\/span>serving dishes and refrigerate for several hours
\nuntil cold.<\/span><\/p>\n

 <\/p>\n

Vegan Vanilla Pudding<\/span><\/strong>
\nCook Time: 10 mins Yield: 4<\/span>
\nINGREDIENTS<\/span><\/strong>
\n3\/4 cup Coconut Sugar (Or Raw sugar lighter color)<\/span>
\n3 Tbs. Tapioca<\/span>
\n1\/4 tsp Salt<\/span>
\n2 and 1\/4 cups (540ml) dairy-free full fat Milk<\/span>
\n2 Tbsp Vegan Butter or coconut oil<\/span>
\n1 tsp Vanilla Extract<\/span><\/p>\n

INSTRUCTIONS<\/span><\/strong>
\nAdd white granulated sugar, tapioca and salt to a <\/span>
\nsaucepan and whisk them together. Add milk slowly <\/span>
\nand whisk it in. Heat on medium heat and whisk constantly <\/span>
\nwhile it heats.Bring to the boil and let it boil for a full minute, <\/span>
\nwhisking all the time, until it thickens.<\/span>
\nRemove from the heat and add vegan butter and vanilla <\/span>
\nextract and whisk in.Pour into small glasses or ramekins <\/span>
\nand smooth down.To prevent the puddings from forming <\/span>
\na skin on top, you can top them with plastic wrap (optional) <\/span>
\nso that the plastic wrap is pressed directly onto the surface <\/span>
\nof the puddings.<\/span>
\nPlace into the fridge for 2-3 hours to set.<\/span>
\nServe topped with vegan whipped cream and <\/span>
\ncrushed cookies (optional).<\/span><\/p>\n

 <\/p>\n

No-Bake Chocolate Pudding Filling<\/span>
\nPrep time: Cook time 10 minutes Yield: 1 9-inch pie<\/span><\/strong><\/p>\n

For the Crust, Waffle Bowl<\/span>
\n*(No-Bake Chocolate Pudding Tarts)<\/span>
\nYou can make this filling standalone with no crust. Or the<\/span>
\nalmond flour crust on our mini-cheesecakes or a cookie crumb
\ncrust.
\nYou could even make this pie without the crust, and without
\nany topping. A dollop of whipped cream on each slice,
\nand a sprinkling of cookie crumbs will still impress the pants
\noff your most discerning guests, and family!
\n<\/span>You can top it with a Quick Marshmallow Fluff.<\/span><\/p>\n

 <\/p>\n

INGREDIENTS<\/span><\/strong>
\nStove-top Chocolate Pudding Filling,\u00a0<\/strong><\/span>
\n<\/span><\/strong>3 tbs. gluten free oat flour <\/span>
\n1 tbs. tapioca starch\/flour
\n1 tablespoon (7 g) powdered kosher gelatin (animal-free)
\n1\/4 cup + 2 tablespoons (3 fluid ounces) cool water
\n1\/2 cup (100 g) granulated sugar
\n4 tablespoons (20 g) unsweetened cocoa powder
\n1\/4 teaspoon kosher salt
\n3 cups (24 fl. oz.) milk (any kind), at room temperature
\n3 egg yolks (75 g), at room temperature
\n1 teaspoon pure vanilla extract
\n5 ounces dark chocolate, chopped<\/span><\/p>\n

Optional:<\/strong> whipped coconut cream topping<\/span><\/p>\n

 <\/p>\n

Make the filling. In a small, microwave-safe<\/span>
\nbowl, place the gelatin and water, and mix well.<\/span>
\nAllow to sit for a few moments until the gelatin swells.<\/span>
\nIt will be lumpy.<\/span><\/p>\n

In a medium-sized bowl, place the flour blend, sugar,<\/span>
\ncocoa powder and salt, and whisk to combine well.<\/span>
\nAdd 1\/2 cup (4 fl. oz.) of the milk, and then the egg<\/span>
\nyolks, whisking to combine after each addition.<\/span>
\nSet the mixture aside.<\/span><\/p>\n

In a medium-sized heavy-bottom saucepan, place the<\/span>
\nremaining 2 1\/2 cups (20 fl. oz.) milk and bring to a simmer<\/span>
\nover medium-high heat. Once the milk reaches a simmer,<\/span>
\nremove the saucepan from the heat and add the hot milk,\u00a0 in
\na slow trickle, <\/span>to the bowl with the egg and chocolate
\nmixture <\/span>\u00a0whisking constantly to combine.
\n<\/span>
\nThe purpose of adding the hot milk slowly is by bringing<\/span>
\nthe egg yolks up to temperature slowly you avoid cooking<\/span>
\nthem. Once all of the hot milk has been added, pour the<\/span>
\nwhole mixture back into the saucepan and return to the<\/span>
\nheat.
\n<\/span>
\nCook, whisking constantly, (2 to 3 minutes) over medium-
\nhigh heat until <\/span>thickened enough that the whisk leaves a
\nvisible trail in <\/span>the pudding as you whisk it .<\/span>
\nAdd the softened gelatin to the pan, and stir until the<\/span>
\ngelatin is melted.
\n<\/span>
\nRemove the pan from the heat, and add the vanilla and<\/span>
\nchopped chocolate, and stir until the chocolate is melted<\/span>
\nand the pudding is smooth.<\/span><\/p>\n

Allow the filling to cool for about 5 minutes. Cover the pie
\nwith plastic wrap, <\/span>placing the plastic directly on the surface
\nof the pudding to avoid its developing <\/span>a pudding \u201cskin.\u201d
\nPlace in the refrigerator to chill until set (at least 2 hours).<\/span><\/p>\n

\u00a0OPTIONAL:
\nDirectly Before serving, <\/strong><\/span><\/span> make <\/strong><\/span><\/span><\/strong>whipped cream:<\/strong><\/span>
\n4 fluid ounces coconut cream <\/span><\/span>and 2 tablespoons
\n(14 g) powdered sugar. In the bowl of a stand mixer
\nfitted with a <\/span>paddle attachment (or a large bowl with
\na hand mixer),
\nbeat the full-fat of chilled <\/span>Coconut cream with powdered
\nsugar on medium-high speed until stiff (but not dry) <\/span>peaks
\nform.<\/span><\/span><\/span><\/p>\n

Beating the cream on medium-high<\/strong> (for a longer time,<\/em><\/span>
\ninstead of high<\/em> speed) <\/em>will make a more stable whipped
\ncream. If you go too far and the cream starts to look more
\nlike butter than like whipped cream, drizzle in a bit more
\nchilled cream, and whip it again slowly. It should even
\nthings right out.
\nAdapted from Nicole Hunn\u00a0 No Bake Chocolate Cream Pie<\/a><\/span><\/p>\n

Remove the plastic wrap from the chilled chocolate pie,
\nspread the whipped cream on top, sprinkle with a few more
\n<\/span><\/span>cookie crumbs. Slice with a wet knife <\/span>and serve immediately.<\/span>
\n<\/span>++++++++++++++++++++++++++++++++++<\/span><\/strong><\/p>\n

QUICK MARSHMALLOW FLUFF TOPPING<\/strong><\/span>
\nPrep time: Cook time: 5 minutes: About 3 cups fluff<\/span>
\nINGREDIENTS<\/span>
\n2 (50 g) egg whites, at room temperature<\/span>
\n1 1\/4 cups (250 g) granulated sugar<\/span>
\n1\/2 cup (4 fluid ounces) water<\/span>
\n1\/8 teaspoon cream of tartar<\/span>
\n1\/8 teaspoon kosher salt<\/span><\/p>\n

DIRECTIONS<\/span><\/strong>
\nIn the bowl of a stand mixer fitted with the whisk
\nattachment <\/span>or a large bowl with a handheld mixer,
\nwhip the egg whites <\/span>until they form soft peaks. In
\na medium saucepan, place the <\/span>sugar, water, cream
\nof tartar and salt, and whisk together. <\/span>
\nCook the mixture, undisturbed, over medium-high
\nheat until <\/span>it reaches the softball stage (240\u00b0F on an
\ninstant-read candy <\/span>thermometer). Or it forms a soft
\nball if dropped into cold water.<\/span><\/p>\n

Remove the cooked sugar from the heat and allow
\nit cool for <\/span>five minutes, pouring the cooked sugar
\nmixture carefully <\/span>down the side of the mixer bowl,
\nwith the mixer on low speed <\/span>(making sure the sugar
\nmixture doesn\u2019t hit the whisk). Increase <\/span>the mixer to
\nhigh speed and beat until the mixture thickens <\/span>considerably,
\nbecomes glossy, and mostly stiff peaks begin to <\/span>form
\n(about 5 minutes).<\/span><\/p>\n

Place the marshmallow creme in a sealed container
\nand store <\/span>in the refrigerator up to 3 days. After about 4
\ndays in the fridge <\/span>the sugar in the mixture will begin to
\ncrystallize.\"\"<\/a><\/span><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

HOW TO MAKE PERSONAL SIZED TART SHELLS, WAFFLE BOWLS, or MINI-PIES FROM A SIMPLE BATTER RECIPE. NO DOUGH, NO ROLLING! Make Gluten-Free Dairy-Free Mini-Pies using any classic pie filling. They make great food gifts! Standard tarts of the past required dough and rolling. Those are […]<\/p>\n","protected":false},"author":1,"featured_media":6166,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,233,19,63,17,21,74],"tags":[23,509,433,79,511,512,48,162,436,144,508,51,434,507],"class_list":["post-6144","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-breads-rolls-2","category-cookies","category-dairy-free","category-desserts","category-frozen-treats","category-kosher-pareve","tag-dairy-free","tag-gluten-free-tart-recipe","tag-gluten-free-ice-cream-cones","tag-kosher-pareve","tag-mini-pie-batter-recipe","tag-mini-pie-recipe","tag-non-dairy","tag-oat-flour","tag-quick-tart-shells","tag-recipe","tag-tart-shell-batter-recipe","tag-vegan","tag-waffle-bowl-batter","tag-waffle-bowl-recipe"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6144","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=6144"}],"version-history":[{"count":86,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6144\/revisions"}],"predecessor-version":[{"id":9361,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6144\/revisions\/9361"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/6166"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=6144"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=6144"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=6144"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}