Home Party Dessert Recipe
12/26/2012
Chocolate Chestnut Squares
(for the crust)
1/2 cup flour
1/3 cup cocoa powder, sifted
1/4 t salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 eggs
1 t vanilla extract
(for the filling)
7~8 oz can or jar of whole peeled roasted chestnuts (about 20 pieces)
1/4 sup brandy
1/4 cup unsalted butter, at room temperature
3 ox cream cheese, at room temperature
3/4 cup confectioners' sugar
(for the topping)
cocoa powder
chocolate coffee beans
>how to make<
(for the crust)
*Preheat the oven to 350 degrees, grease and flour a 9" x 9" baking pan.
*Make the bottom layer.
*In a small bowl, stir or whisk together the flour, cocoa, and salt.
*In a large bowl, cream the butter and sugar.
*Add the eggs and vanilla and beat well.
*Gradually add the flour mixture, blending well after each addition.
*Spread the batter evenly in the prepared pan.
*Bake for 23 to 27 minutes, until the top is dry and a toothpick inserted in the center of the pan comes out clean.
*Let the pan cool completely on a wire rack.
*D o not cut yet, but run a sharp knife around the edge of the pan.
(for the filling)
*Break the chestnuts into the bowl of a food processor.
*Add the brandy and process until the mixture is smooth and pastry, scraping down the bowl several times.
*Add the butter, cream cheese, and confectioners' sugar and process until smooth, scraping down the bowl several times.
*If the filling is very soft, chill until it is about as firm as peanut butter.
*Spread the filling evenly over the cooledlayer in the pan.
*With the tip of a knife, mark the filling in 25 squares.
(for the topping)
*Sprinkle with a little cocoa sifted through a fine strainer, and top each square with a pair of chocolate coffee beans.
*Cover the pan carefully and chill until the filling is very firm.
*Cut the squares apart along the marked lines.
*Keep refrigerated until serving.
-makes 25-
(for the crust)
1/2 cup flour
1/3 cup cocoa powder, sifted
1/4 t salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 eggs
1 t vanilla extract
(for the filling)
7~8 oz can or jar of whole peeled roasted chestnuts (about 20 pieces)
1/4 sup brandy
1/4 cup unsalted butter, at room temperature
3 ox cream cheese, at room temperature
3/4 cup confectioners' sugar
(for the topping)
cocoa powder
chocolate coffee beans
>how to make<
(for the crust)
*Preheat the oven to 350 degrees, grease and flour a 9" x 9" baking pan.
*Make the bottom layer.
*In a small bowl, stir or whisk together the flour, cocoa, and salt.
*In a large bowl, cream the butter and sugar.
*Add the eggs and vanilla and beat well.
*Gradually add the flour mixture, blending well after each addition.
*Spread the batter evenly in the prepared pan.
*Bake for 23 to 27 minutes, until the top is dry and a toothpick inserted in the center of the pan comes out clean.
*Let the pan cool completely on a wire rack.
*D o not cut yet, but run a sharp knife around the edge of the pan.
(for the filling)
*Break the chestnuts into the bowl of a food processor.
*Add the brandy and process until the mixture is smooth and pastry, scraping down the bowl several times.
*Add the butter, cream cheese, and confectioners' sugar and process until smooth, scraping down the bowl several times.
*If the filling is very soft, chill until it is about as firm as peanut butter.
*Spread the filling evenly over the cooledlayer in the pan.
*With the tip of a knife, mark the filling in 25 squares.
(for the topping)
*Sprinkle with a little cocoa sifted through a fine strainer, and top each square with a pair of chocolate coffee beans.
*Cover the pan carefully and chill until the filling is very firm.
*Cut the squares apart along the marked lines.
*Keep refrigerated until serving.
-makes 25-
12/07/2012
Pear and Hazelnut Tart
Crust:
1 1/2 cups all purpose flour
1/4 cup sugar
1 t grated orange peel
1/2 t ground cinnamon
pinch of salt
1/2 cup shilled unsalted butter, cut into pieces
1 egg yolk
5 T ice water
Glaze:
1/2 cup apricot preserves
2 T Frangelico (hazelnut liqueur)
Filling:
2/3 cup hazelnuts
1/2 cup sugar
1 T all purpose flour
6 T unsalted butter, room temperature
1 large egg
2 3/4 lbs pears, peeled, cored, sliced
>how to make<
Crust:
*Mix flour, sugar, orange peel, cinnamon and salt in large bowl.
*Add butter and cut in until mixture resembles coarse meal.
*Mix in egg yolk.
*Add enough water by tablespoons until dough clumps together.
*Gather dough into ball; flatten into disk.
*Wrap in plastic and refrigerate 1 hour.
*Butter 10" diameter tart pan with removable bottom.
*Roll out dough on lightly floured surface to 13A" round.
*Transfer dough to prepared tart pan.
*Press dough onto bottom and up sides of pan.
*Trim dough edges.
*Pierce bottom and sides all over with fork.
*Refrigerate 30 minutes.
*Preheat oven to 350 degrees.
*Line pastry with aluminum foil.
*Fill with dried beans or pie weights.
*Bake 10 minutes.
*Remove foil and beans and bake until crust is golden brown, about 10 minutes more.
*Transfer to rack and cool.
Glaze:
*Heat apricot preserves and Frangelico liqueur in heavy small saucepan over medium heat just until glaze is heated through.
*Brush small amount of glaze over cooled crust.
*Reserve remaining glaze.
Filling:
*Preheat oven to 350 degrees.
*Blend hazelnuts, sugar and flour in processor until hazelnuts are finely ground.
*Blend in butter, then egg.
*Spread hazelnut filling in crust.
*Refrigerate 15 minutes.
*Arrange pear slices atop filling in concentric circles.
*Bake until filling is golden brown and pears are tender, about 45 minutes.
*Transfer tart to rack.
*Reheat remaining glaze and brush over pears.
*Cool tart completely.
*Remove pan sides from tart.
*Transfer to serving platter.
*Cut tart into wedges and serve.
-serves 6-
Crust:
1 1/2 cups all purpose flour
1/4 cup sugar
1 t grated orange peel
1/2 t ground cinnamon
pinch of salt
1/2 cup shilled unsalted butter, cut into pieces
1 egg yolk
5 T ice water
Glaze:
1/2 cup apricot preserves
2 T Frangelico (hazelnut liqueur)
Filling:
2/3 cup hazelnuts
1/2 cup sugar
1 T all purpose flour
6 T unsalted butter, room temperature
1 large egg
2 3/4 lbs pears, peeled, cored, sliced
>how to make<
Crust:
*Mix flour, sugar, orange peel, cinnamon and salt in large bowl.
*Add butter and cut in until mixture resembles coarse meal.
*Mix in egg yolk.
*Add enough water by tablespoons until dough clumps together.
*Gather dough into ball; flatten into disk.
*Wrap in plastic and refrigerate 1 hour.
*Butter 10" diameter tart pan with removable bottom.
*Roll out dough on lightly floured surface to 13A" round.
*Transfer dough to prepared tart pan.
*Press dough onto bottom and up sides of pan.
*Trim dough edges.
*Pierce bottom and sides all over with fork.
*Refrigerate 30 minutes.
*Preheat oven to 350 degrees.
*Line pastry with aluminum foil.
*Fill with dried beans or pie weights.
*Bake 10 minutes.
*Remove foil and beans and bake until crust is golden brown, about 10 minutes more.
*Transfer to rack and cool.
Glaze:
*Heat apricot preserves and Frangelico liqueur in heavy small saucepan over medium heat just until glaze is heated through.
*Brush small amount of glaze over cooled crust.
*Reserve remaining glaze.
Filling:
*Preheat oven to 350 degrees.
*Blend hazelnuts, sugar and flour in processor until hazelnuts are finely ground.
*Blend in butter, then egg.
*Spread hazelnut filling in crust.
*Refrigerate 15 minutes.
*Arrange pear slices atop filling in concentric circles.
*Bake until filling is golden brown and pears are tender, about 45 minutes.
*Transfer tart to rack.
*Reheat remaining glaze and brush over pears.
*Cool tart completely.
*Remove pan sides from tart.
*Transfer to serving platter.
*Cut tart into wedges and serve.
-serves 6-
Labels: pear hazelnut tart recipe, pear tart recipe, tart recipe
