Home Party Dessert Recipe
4/21/2008
Strawberry and White Chocolate Mousse Tart
This recipe was taken from "Bon Appetit"
CRUST:
1 1/4 cups all purpose flour
1/4 cup sugar
1/4 t salt
1/2 cup chilled unsalted butter,
cut into 1/2" pieces
1 large egg yolk
1 T (or more) ice water
MOUSSE:
6 oz good-quality white chocolate,chopped
1 1/4 cups chilled whipping cream
1/2 t vanilla extract
2 large egg whites
1/8 t cream of tartar
1/3 cup seedless strawberry jam
1 T fresh lemon juice
1 lb basket strawberries, hulled,
thinly sliced lengthwise
For CRUST:
*Blend flour, sugar and salt in processor.
*Add butter and cut in using on/off turns until mixture resembles coarse meal.
*Whisk egg yolk and 1 tablespoon ice water in small bowl to blend; add to processor and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
*Gather dough into ball; flatten into disk.
*Roll out dough on floured surface to 13" round.
*Transfer dough to 9" diameter tart pan with removable bottom.
*Trim overhang to 1/2".
*Fold overhang in and press onto sides, forming double-thick sides.
*Pierce crust all over with fork.
*Freeze crust 30 minutes.
*Preheat oven to 375 degrees.
*Line crust with foil; fill with dried beans or pie weights.
*Bake until crest sides are light brown, about 25 minutes.
*Remove foil and beans; bake until crust is cooked through and golden brown, about 20 minutes longer.
*Cool crest completely in pan on rack.
For MOUSSE:
*Combine white chocolate and 1/4 cup whipping cream in large metal bowl.
*Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and stir until chocolate is melted and smooth.
*Remove bowl from over water; cool chocolate mixture until lukewarm,about 15 minutes.
*Beat remaining 1 cup whipping cream and vanilla in large bowl until peaks form.
*Using clean dry beaters, beat egg whites with cream of tartar in medium bow until stiff but not dry.
*Fold whites into chocolate mixture, then fold in whipped cream.
*Transfer mixture to coled crust; smooth top.
*Chill overnight.
*Combine jam and lemon juice in small saucepan; bring to simmer, stirring over medium heat until jam melts.
*Remove from heat.
*Arrange sliced strawberries in concentric circles atop tart.
*Brush berries with melted jam mixture.
*Chill tart up to 2 hours and serve.
This recipe was taken from "Bon Appetit"
CRUST:
1 1/4 cups all purpose flour
1/4 cup sugar
1/4 t salt
1/2 cup chilled unsalted butter,
cut into 1/2" pieces
1 large egg yolk
1 T (or more) ice water
MOUSSE:
6 oz good-quality white chocolate,chopped
1 1/4 cups chilled whipping cream
1/2 t vanilla extract
2 large egg whites
1/8 t cream of tartar
1/3 cup seedless strawberry jam
1 T fresh lemon juice
1 lb basket strawberries, hulled,
thinly sliced lengthwise
For CRUST:
*Blend flour, sugar and salt in processor.
*Add butter and cut in using on/off turns until mixture resembles coarse meal.
*Whisk egg yolk and 1 tablespoon ice water in small bowl to blend; add to processor and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
*Gather dough into ball; flatten into disk.
*Roll out dough on floured surface to 13" round.
*Transfer dough to 9" diameter tart pan with removable bottom.
*Trim overhang to 1/2".
*Fold overhang in and press onto sides, forming double-thick sides.
*Pierce crust all over with fork.
*Freeze crust 30 minutes.
*Preheat oven to 375 degrees.
*Line crust with foil; fill with dried beans or pie weights.
*Bake until crest sides are light brown, about 25 minutes.
*Remove foil and beans; bake until crust is cooked through and golden brown, about 20 minutes longer.
*Cool crest completely in pan on rack.
For MOUSSE:
*Combine white chocolate and 1/4 cup whipping cream in large metal bowl.
*Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and stir until chocolate is melted and smooth.
*Remove bowl from over water; cool chocolate mixture until lukewarm,about 15 minutes.
*Beat remaining 1 cup whipping cream and vanilla in large bowl until peaks form.
*Using clean dry beaters, beat egg whites with cream of tartar in medium bow until stiff but not dry.
*Fold whites into chocolate mixture, then fold in whipped cream.
*Transfer mixture to coled crust; smooth top.
*Chill overnight.
*Combine jam and lemon juice in small saucepan; bring to simmer, stirring over medium heat until jam melts.
*Remove from heat.
*Arrange sliced strawberries in concentric circles atop tart.
*Brush berries with melted jam mixture.
*Chill tart up to 2 hours and serve.
Labels: mousse, spring party, strawberry, Tart, white chocolate
4/06/2008
Brioche Bread Pudding Cupcake
Custard:
2 eggs
1/2 cup superfine sugar
1 t vanilla extract
2 cups heavy cream
Cupcakes:
12 thin slices brioche
(crusts removed)
4 T sweet butter
3/4 cup fresh raspberries
>how to make<
*To make the custard, cream the eggs, sugar, and vanilla in a small bowl.
*Add the cream, stir well, and put aside, Preheat the oven to 350 degrees.
*Grease 12 small molds with a little melted butter.
*Butter both sides to the bread and cut each slice into 12 small triangles.
*Push 3 triangles of bread into each mold, covering the bottom.
*Add a layer of raspberries.
*Pour a layer of custard over the raspberries.
*Repeat the process until there are four layers of each in each mold.
*Place the molds in a roasting pan.
*Pour boiling water into the pan until it reaches half way up the molds.
*Bake until golden and firm, about 25 minutes.
*If the puddings begin to color too much, cover the pan with aluminum foil.
*Turn the puddings our of the cups and serve warm.
*Store covered int the refrigerator for up to 2 days.
**makes 1 dozen
This recipe comes from "500 Cupcakes" by Fergal Connolly
Custard:
2 eggs
1/2 cup superfine sugar
1 t vanilla extract
2 cups heavy cream
Cupcakes:
12 thin slices brioche
(crusts removed)
4 T sweet butter
3/4 cup fresh raspberries
>how to make<
*To make the custard, cream the eggs, sugar, and vanilla in a small bowl.
*Add the cream, stir well, and put aside, Preheat the oven to 350 degrees.
*Grease 12 small molds with a little melted butter.
*Butter both sides to the bread and cut each slice into 12 small triangles.
*Push 3 triangles of bread into each mold, covering the bottom.
*Add a layer of raspberries.
*Pour a layer of custard over the raspberries.
*Repeat the process until there are four layers of each in each mold.
*Place the molds in a roasting pan.
*Pour boiling water into the pan until it reaches half way up the molds.
*Bake until golden and firm, about 25 minutes.
*If the puddings begin to color too much, cover the pan with aluminum foil.
*Turn the puddings our of the cups and serve warm.
*Store covered int the refrigerator for up to 2 days.
**makes 1 dozen
This recipe comes from "500 Cupcakes" by Fergal Connolly
Labels: bread pudding, brioche, cupcake, custard, raspberry
