Home Party Dessert Recipe
2/19/2014
Raspberry & Chocolate Cream Tartlets
(For Tartlet Dough) x2
16 T unsalted butter, softened
1/2 cup sugar
2 large egg yolks
2 t finely grated lemon zest
1 t vanilla extract
2 1/2 cups cake flour
>how to make<
*Combine the butter and sugar in the bowl of an electric mixer.
*Place on the mixer fitted with the paddle attachment and beat on medium speed until very light, about 5 minutes.
*Beat in the egg yolks, one at a time, beating smooth after each addition.
*Beat in the lemon zest and vanilla.
*Stop the mixer and scrape down the bowl and beater with a large rubber spatula.
*Add the flour and beat on lowest speed, just until the flour is absorbed.
*Scrape the dough to a floured surface and form it into a rectangle 1/2" thick.
*Refrigerate in plastic wrap until firm, about 1 hour.
(You may leave the dough refrigerated for up to 2 days before continuing.)
*To make the tartlet shells, remove the dough from the refrigerator and place it on a floured surface.
*Cut the dough into 4 equal peices.
*Leave 1 piece of dough out and refrigerate the rest.
*Flour the dough and use a rolling pin to press it with a series of close parallel strokes to soften it.
*Roll the dough to a 76" square.
*Use a 3" plain cutter to cut rounds of the dough.
*Fit them into the pans and use your thumbs to press them well into the bottom and sides.
*Use the back of a knife to sever any excess dough at the rims of the pans.
*Repeat with the remaining pieces of dough, refrigerating the scraps as they are formed.
*Reroll some of the scraps to make the last few tartlet crusts.
*Arrange the little pans in rows on a jelly roll pan as they are lines with dough.
*Cover the whole pan with plastic wrap and refrigerate the tartlet crusts for at least 2 hour to help prevent excessive shrinkage during baking.
*When you are ready to bake the tartlet shells, set a rack in the middle level of the oven and preheat to 350 degrees.
*Remove the pan of tartlet shells from the refrigerator and use a fork to pierce the dough all over at 1/4" intervals.
(This eliminates the need to fill the crusts with beans or other weights while they are baking.)
*Bake the tartlet crusts until they are a pale golden color, about 15~18 minutes.
*Cool the crusts in the pans on a rack.
*After the crusts have completely cooled, remove them from the pans and arrange them on a clean jelly roll pan.
(For Raspberry Cream Filling)
1 cup milk
1/2 cup heavy shipping cream
1/3 cup sugar
4 large egg yolks
3 T all purpose flour
2 t vanilla extract
(For Topping)
2/3 cup seedless raspberry jam
2 t water
1 pint fresh raspberries
>how to make<
*Combine the milk, cream, and about half of the sugar in a medium heavy bottomed saucepan.
*Bring to boil over medium heat, whisking occasionally to dissolve the sugar.
*In a medium bowl, whisk the egg yolks, then whisk the remaining sugar into the yolks.
*Sift and whisk in the flour.
*When the milk mixture boils, whisk about a third of it into the yolk mixture.
*Return the remaining milk mixture to a boil and whisk the yolk mixture into it, continuing to whisk constantly until the cream thickens and returns to a full boil.
*Allow to boil, whisking constantly, for 15 seconds.
*Remove from heat and whisk in the canilla, then scrape the pastry cream into a glass bowl or stainless steel bowl.
*Press plastic wrap directly against the surface of the pastry cream, and refrigerate it until completely cold.
*For the glaze, combine the jam and water in a small saucepan and place over low heat to melt.
*Simmer for a few minutes.
*To assemble the tartlets, pipe or spoon the pastry cream into the tartlet crusts, leaving 1/4" empty at the top.
*Arrange the raspberries on the pastry cream, gently pressing them to the pastry cream to adhere.
*Brush the tops of the raspberries sparingly with the glaze.
(For Chocolate Cream Filling)
3/4 cup heavy whipping cream
1 T light corn syrup
6 oz semisweet chocolate, cut into 1/4" pieces
1/3 cup seedless raspberry preserves
(For Topping)
1 cup chocolate shaving
>how to make<
*Bring the cream and corn syrup to a boil in a small saucepan over medium heat, whisking occasionally to mix in the corn syrup.
*Remove from heat and add the chocolate.
*Wait 1 minute and whisk smooth.
*Pour the chocolate filling into a large measuring cup to make it easy to fill the crusts later on.
*Let the chocolate filling cool to lukewarm, stirring occasionally.
*Pipe or spoon about 1/2 t of the raspberry preserves into each baked crust.
*Pour in chocolate filling until level with the top of the crust.
*Let the filling cool completely and set.
*Cover the chocolate filling completely with chocolate shavings.
-dough makes 24 2 1/2" tartlet shells-
Note: I adapted the recipe from "Pies and Tarts".
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(For Tartlet Dough) x2
16 T unsalted butter, softened
1/2 cup sugar
2 large egg yolks
2 t finely grated lemon zest
1 t vanilla extract
2 1/2 cups cake flour
>how to make<
*Combine the butter and sugar in the bowl of an electric mixer.
*Place on the mixer fitted with the paddle attachment and beat on medium speed until very light, about 5 minutes.
*Beat in the egg yolks, one at a time, beating smooth after each addition.
*Beat in the lemon zest and vanilla.
*Stop the mixer and scrape down the bowl and beater with a large rubber spatula.
*Add the flour and beat on lowest speed, just until the flour is absorbed.
*Scrape the dough to a floured surface and form it into a rectangle 1/2" thick.
*Refrigerate in plastic wrap until firm, about 1 hour.
(You may leave the dough refrigerated for up to 2 days before continuing.)
*To make the tartlet shells, remove the dough from the refrigerator and place it on a floured surface.
*Cut the dough into 4 equal peices.
*Leave 1 piece of dough out and refrigerate the rest.
*Flour the dough and use a rolling pin to press it with a series of close parallel strokes to soften it.
*Roll the dough to a 76" square.
*Use a 3" plain cutter to cut rounds of the dough.
*Fit them into the pans and use your thumbs to press them well into the bottom and sides.
*Use the back of a knife to sever any excess dough at the rims of the pans.
*Repeat with the remaining pieces of dough, refrigerating the scraps as they are formed.
*Reroll some of the scraps to make the last few tartlet crusts.
*Arrange the little pans in rows on a jelly roll pan as they are lines with dough.
*Cover the whole pan with plastic wrap and refrigerate the tartlet crusts for at least 2 hour to help prevent excessive shrinkage during baking.
*When you are ready to bake the tartlet shells, set a rack in the middle level of the oven and preheat to 350 degrees.
*Remove the pan of tartlet shells from the refrigerator and use a fork to pierce the dough all over at 1/4" intervals.
(This eliminates the need to fill the crusts with beans or other weights while they are baking.)
*Bake the tartlet crusts until they are a pale golden color, about 15~18 minutes.
*Cool the crusts in the pans on a rack.
*After the crusts have completely cooled, remove them from the pans and arrange them on a clean jelly roll pan.
(For Raspberry Cream Filling)
1 cup milk
1/2 cup heavy shipping cream
1/3 cup sugar
4 large egg yolks
3 T all purpose flour
2 t vanilla extract
(For Topping)
2/3 cup seedless raspberry jam
2 t water
1 pint fresh raspberries
>how to make<
*Combine the milk, cream, and about half of the sugar in a medium heavy bottomed saucepan.
*Bring to boil over medium heat, whisking occasionally to dissolve the sugar.
*In a medium bowl, whisk the egg yolks, then whisk the remaining sugar into the yolks.
*Sift and whisk in the flour.
*When the milk mixture boils, whisk about a third of it into the yolk mixture.
*Return the remaining milk mixture to a boil and whisk the yolk mixture into it, continuing to whisk constantly until the cream thickens and returns to a full boil.
*Allow to boil, whisking constantly, for 15 seconds.
*Remove from heat and whisk in the canilla, then scrape the pastry cream into a glass bowl or stainless steel bowl.
*Press plastic wrap directly against the surface of the pastry cream, and refrigerate it until completely cold.
*For the glaze, combine the jam and water in a small saucepan and place over low heat to melt.
*Simmer for a few minutes.
*To assemble the tartlets, pipe or spoon the pastry cream into the tartlet crusts, leaving 1/4" empty at the top.
*Arrange the raspberries on the pastry cream, gently pressing them to the pastry cream to adhere.
*Brush the tops of the raspberries sparingly with the glaze.
(For Chocolate Cream Filling)
3/4 cup heavy whipping cream
1 T light corn syrup
6 oz semisweet chocolate, cut into 1/4" pieces
1/3 cup seedless raspberry preserves
(For Topping)
1 cup chocolate shaving
>how to make<
*Bring the cream and corn syrup to a boil in a small saucepan over medium heat, whisking occasionally to mix in the corn syrup.
*Remove from heat and add the chocolate.
*Wait 1 minute and whisk smooth.
*Pour the chocolate filling into a large measuring cup to make it easy to fill the crusts later on.
*Let the chocolate filling cool to lukewarm, stirring occasionally.
*Pipe or spoon about 1/2 t of the raspberry preserves into each baked crust.
*Pour in chocolate filling until level with the top of the crust.
*Let the filling cool completely and set.
*Cover the chocolate filling completely with chocolate shavings.
-dough makes 24 2 1/2" tartlet shells-
Note: I adapted the recipe from "Pies and Tarts".
Labels: Chocolate Cream Tartlets recipe, Raspberry Cream Tartlets recipe, tartlet recipe
2/04/2014
Red Velvet Cupcakes
(for cupcakes)
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 t baking soda
1 t cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room termperature
2 large eggs, room temperature
2 T red food coloring
1 t white distilled vinegar
1 t vanilla extract
(for frosting)
1 lb cream cheese, softened
1/2 lb butter, softened
1 t vanilla extract
4 cups sifted confectioners' sugar
>how to make<
(for cupcakes)
*Preheat the oven to 350 degrees.
*Line 2 (12 cup) muffin pans with cupcake papers.
*In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
*In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
*Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
*Divide the batter evenly among the cupcake tins about 2/3 filled.
*Bake in oven for about 20 to 22 minutes, turing the pans once, half way through.
*Test the cupcakes with a toothpick for doneness.
*Remove from oven and cool completely before frosting.
(for frosting)
*In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
*Add the sugar and on low speed, beat until incorporated.
*Increase the speed to high and mix until very light and fluffy.
-serves 24-
(for cupcakes)
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 t baking soda
1 t cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room termperature
2 large eggs, room temperature
2 T red food coloring
1 t white distilled vinegar
1 t vanilla extract
(for frosting)
1 lb cream cheese, softened
1/2 lb butter, softened
1 t vanilla extract
4 cups sifted confectioners' sugar
>how to make<
(for cupcakes)
*Preheat the oven to 350 degrees.
*Line 2 (12 cup) muffin pans with cupcake papers.
*In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
*In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
*Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
*Divide the batter evenly among the cupcake tins about 2/3 filled.
*Bake in oven for about 20 to 22 minutes, turing the pans once, half way through.
*Test the cupcakes with a toothpick for doneness.
*Remove from oven and cool completely before frosting.
(for frosting)
*In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
*Add the sugar and on low speed, beat until incorporated.
*Increase the speed to high and mix until very light and fluffy.
-serves 24-
Labels: cupcake recipe, Red velvet cupcake recipe, Red Velvet recipe
