Home Party Dessert Recipe
8/28/2015
White Chocolate Truffle and Raspberry Tart
(for tart)
1 1/4 cups all purpose flour
1/4 t salt
2 T sugar
1/2 cup cold unsalted butter, cut into small pieces
1 egg yolk
2 T ice water
(for filling)
1 lb high quality white chocolate
1 cup heavy cream
2 T unsalted butter
1 T kirsch or fruit syrup
(for topping)
2 cups raspberries
>how to make<
(for tart)
*In a medium bowl, combine the flour, salt, and sugar, stirring well.
*Add the butter to the flour mixture and blend in with your fingers, or a pastry blender until the mixture resembles coarse meal.
*In a small bowl, beat the egg yolk with the ice water.
*Drizzle over the flour mixture, stirring with a fork, until it just holds together.
*Add a bit more water if it is too dry.
*Space the dough into a ball.
*Flatten into a disk and place in a self-sealing plastic bag.
*Refrigerate for at least 30 minutes or up to 3 days.
*On a lightly floured board, roll out the dough to a 10"diameter round.
*Fit the dough into an 8"tart pan with a removable bottom.
*Run the rolling pin over the top of the pan to trim the excess dough and trim the sides even with the top of the pan.
*Prick the dough all over with a fork.
*Refrigerate for at least 30 minutes or up to 8 hours.
*Preheat the oven to 350 degrees.
*Bake the shell until evenly golden brown, 20 to 30 minutes.
*Let cool completely in the tart pan on a wire rack.
*Remove from the pan.
(for filling)
*Put the chocolate in a small bowl.
*In a small saucepan, bring the cream to a boil over medium heat.
*Immediately pour over the chocolate and whisk until smooth.
*Stir in the butter and liqueur or syrup.
*Pour the filling into the tart shell.
*Refrigerate until set, about 2 hours, or up to 2 days.
*To serve, decorate the top with the raspberries.
-serves 6 to 8-
Note: I found this recipe in "Dean & Deluca".
(for tart)
1 1/4 cups all purpose flour
1/4 t salt
2 T sugar
1/2 cup cold unsalted butter, cut into small pieces
1 egg yolk
2 T ice water
(for filling)
1 lb high quality white chocolate
1 cup heavy cream
2 T unsalted butter
1 T kirsch or fruit syrup
(for topping)
2 cups raspberries
>how to make<
(for tart)
*In a medium bowl, combine the flour, salt, and sugar, stirring well.
*Add the butter to the flour mixture and blend in with your fingers, or a pastry blender until the mixture resembles coarse meal.
*In a small bowl, beat the egg yolk with the ice water.
*Drizzle over the flour mixture, stirring with a fork, until it just holds together.
*Add a bit more water if it is too dry.
*Space the dough into a ball.
*Flatten into a disk and place in a self-sealing plastic bag.
*Refrigerate for at least 30 minutes or up to 3 days.
*On a lightly floured board, roll out the dough to a 10"diameter round.
*Fit the dough into an 8"tart pan with a removable bottom.
*Run the rolling pin over the top of the pan to trim the excess dough and trim the sides even with the top of the pan.
*Prick the dough all over with a fork.
*Refrigerate for at least 30 minutes or up to 8 hours.
*Preheat the oven to 350 degrees.
*Bake the shell until evenly golden brown, 20 to 30 minutes.
*Let cool completely in the tart pan on a wire rack.
*Remove from the pan.
(for filling)
*Put the chocolate in a small bowl.
*In a small saucepan, bring the cream to a boil over medium heat.
*Immediately pour over the chocolate and whisk until smooth.
*Stir in the butter and liqueur or syrup.
*Pour the filling into the tart shell.
*Refrigerate until set, about 2 hours, or up to 2 days.
*To serve, decorate the top with the raspberries.
-serves 6 to 8-
Note: I found this recipe in "Dean & Deluca".
Labels: raspberry tart recipe, tart recipe, white chocolate tart recipe
8/11/2015
Raspberry Miroire
(for sponge cake)
1 egg
2 T caster sugar
2 T self rising flour
1 T plain flour
(for raspberry mousse)
1 lb fresh or frozen raspberries
4 egg yolks
1/2 cup caster sugar
1 cup milk
1 1/2 T gelatine
1/4 cup creme de cassis liqueur
1 cup cream
(for raspberry topping)
2 t gelatine
1 T creme de cassis lequeur
(for chocolate bark)
3.5 oz white chocolate melts, melted
(for decoration)
raspberries
icing sugar
>how to make<
(for sponge cake)
*Preheat the oven to 350 degrees.
*Lightly grease a 8 3/4" springform tin and line the base with baking paper.
*Beat the egg and sugar in a small bowl with electric beaters for 5 minutes, or until thick and fluffy.
*Sift the flours together three times, then fold into the egg mixture with a metal spoon.
*Spread evenly into the prepared tin and bake for 10 to 15 minutes, or until lightly browned and shrunk slightly away from the edge.
*Remember from the tin and leave to cool on a wire rack.
*Clean the springform tin, fit the base into the tin upside down and lightly oil the pan and line the base and side with plastic wrap.
(for raspberry mousse)
*Blend or process the raspberries in butches until smooth and press through a plastic strainer to remove the seeds.
*Reduce 1/2 cup raspberry puree for the toppin.
*Beat the egg yols and sugar in a heatproof bowl for 5 minutes, or until thick and pale.
*Bring the milk to the boil and gradually pour onto the egg mixture, beating continally.
*Place the bowl over a pan of simmering water and stir for about 10 minutes, or until the mixture thckens slightly and coats the back of a spoon.
*Allow to cool.
*Sprinkle the gelatine in an even layer over 1/4 cup water in a small heatproof bowl and leave to go spongy.
*Put a large pan with about 1.5" water on to boil.
*When it boils, remove from the heat and carefully lower the gelatine bowl into the water, then stir until dissolved.
*Cool slightly.
*Stir the gelatine mixture, raspberry puree and liqueur into the custard mixture, then refrigerate until thick but not set.
*Beat the cream until soft peaks form and fold into the raspberry mixture with a metal spoon.
*Place the sponge into the base of the prepaered pan and pour the raspberry mixture evenly over the top. *Refrigerate for several hours, or until firm.
(for raspberry topping)
*Sprinkle the gelatine in an even layer over 1/3 cup water in a heatproof hbowl and leave to go spongy.
*Put a large pan filled with about 1.5" water on to boil.
*When it boils, remove from the heat and lower the gelatine bowl into the water, then stir until completely diissolved.
*Cool slightly.
*Stir in the reserved raspberry puree and the liqueur, pour evenly over the set mousse, then refrigerate until set.
(for decoration)
*Cover a baking tray firmly with plastic wrap, spread the chocolate thinly over the plastic and allow to set.
*When set, break into large angular pieces.
*Cut the miroire into wedges, place pieces of chocolate on the back of each slice and decorate with extra raspberries, dust lightly with icing sugar and serve.
-serves 8 to 10-
Note: I found the recipe in "The Essential Dessert Cookbook".
(for sponge cake)
1 egg
2 T caster sugar
2 T self rising flour
1 T plain flour
(for raspberry mousse)
1 lb fresh or frozen raspberries
4 egg yolks
1/2 cup caster sugar
1 cup milk
1 1/2 T gelatine
1/4 cup creme de cassis liqueur
1 cup cream
(for raspberry topping)
2 t gelatine
1 T creme de cassis lequeur
(for chocolate bark)
3.5 oz white chocolate melts, melted
(for decoration)
raspberries
icing sugar
>how to make<
(for sponge cake)
*Preheat the oven to 350 degrees.
*Lightly grease a 8 3/4" springform tin and line the base with baking paper.
*Beat the egg and sugar in a small bowl with electric beaters for 5 minutes, or until thick and fluffy.
*Sift the flours together three times, then fold into the egg mixture with a metal spoon.
*Spread evenly into the prepared tin and bake for 10 to 15 minutes, or until lightly browned and shrunk slightly away from the edge.
*Remember from the tin and leave to cool on a wire rack.
*Clean the springform tin, fit the base into the tin upside down and lightly oil the pan and line the base and side with plastic wrap.
(for raspberry mousse)
*Blend or process the raspberries in butches until smooth and press through a plastic strainer to remove the seeds.
*Reduce 1/2 cup raspberry puree for the toppin.
*Beat the egg yols and sugar in a heatproof bowl for 5 minutes, or until thick and pale.
*Bring the milk to the boil and gradually pour onto the egg mixture, beating continally.
*Place the bowl over a pan of simmering water and stir for about 10 minutes, or until the mixture thckens slightly and coats the back of a spoon.
*Allow to cool.
*Sprinkle the gelatine in an even layer over 1/4 cup water in a small heatproof bowl and leave to go spongy.
*Put a large pan with about 1.5" water on to boil.
*When it boils, remove from the heat and carefully lower the gelatine bowl into the water, then stir until dissolved.
*Cool slightly.
*Stir the gelatine mixture, raspberry puree and liqueur into the custard mixture, then refrigerate until thick but not set.
*Beat the cream until soft peaks form and fold into the raspberry mixture with a metal spoon.
*Place the sponge into the base of the prepaered pan and pour the raspberry mixture evenly over the top. *Refrigerate for several hours, or until firm.
(for raspberry topping)
*Sprinkle the gelatine in an even layer over 1/3 cup water in a heatproof hbowl and leave to go spongy.
*Put a large pan filled with about 1.5" water on to boil.
*When it boils, remove from the heat and lower the gelatine bowl into the water, then stir until completely diissolved.
*Cool slightly.
*Stir in the reserved raspberry puree and the liqueur, pour evenly over the set mousse, then refrigerate until set.
(for decoration)
*Cover a baking tray firmly with plastic wrap, spread the chocolate thinly over the plastic and allow to set.
*When set, break into large angular pieces.
*Cut the miroire into wedges, place pieces of chocolate on the back of each slice and decorate with extra raspberries, dust lightly with icing sugar and serve.
-serves 8 to 10-
Note: I found the recipe in "The Essential Dessert Cookbook".
Labels: mousse cake recipe, Raspberry Miroire recipe, raspberry mousse recipe
