Home Party Dessert Recipe
7/29/2016
Strawberry Chocolate Tart
(for tart crust)
1 2/3 cups fine granulated sugar
1/2 t salt
10 T sweet butter, chilled
2 egg yolks
1 t vanilla extract
2 t cold water
(for filling)
1 cup semisweet chocolate pieces
2 T sweet butter, melted
3 T Kirsch
1/4 cup confectioners' sugar, sifted
1 T water
(for glaze)
3 T red currant jelly
1 T Kirsch
(for topping)
1 1/2 pints strawberries, washed, stemmed and dried
sprig of fresh mint
>how to make<
*Refrigerate tart for 2 hours; remove from refrigerator 45 minutes before serving. Garnish with a mint sprig.
Note: The above recipe came from "The Silver Palate Cookbook", then I made it into tartlets.
(for tart crust)
1 2/3 cups fine granulated sugar
1/2 t salt
10 T sweet butter, chilled
2 egg yolks
1 t vanilla extract
2 t cold water
(for filling)
1 cup semisweet chocolate pieces
2 T sweet butter, melted
3 T Kirsch
1/4 cup confectioners' sugar, sifted
1 T water
(for glaze)
3 T red currant jelly
1 T Kirsch
(for topping)
1 1/2 pints strawberries, washed, stemmed and dried
sprig of fresh mint
>how to make<
(for tart crust)
*Sift flour, sugar and salt into a mixing howl.
*Cut chilled butter into pieces into the bowl.
*Using your fingertips, rapidly rub the butter and dry ingredients together until the mixture resembles coarse meal.
*Be careful to use only your fingertips as your palms will warm the dough.
*Stir egg yolks, vanilla and water together and add to the flour-butter mixture and blend in, using a fork.
*Shape dough into a ball.(This should not take more than 30 to 45 seconds.)
*Place the ball of dough on a pastry board.
*With the heel of your hand, smear about 1/4 cup of dough away from you into a 6 to 8" smear; repeat until all dough has been dealt with.
*Scrape dough together; reform into a ball, wrap in wax paper, and chill for 2 to 3 hours.
*Roll out dough between 2 sheet of wax paper, or use a floured pastry cloth and floured stockinnette on your rolling pin, into a round large enough to line your pan.
*Work quickly, as the dough can become sticky.
*Line either an 8 or 9" false-bottom tart pan with the dough, fitting it loosely into pan and pressing to fit sides.
*Trim edges 3/4" outside top of pan, and fold this edge over to inside, and press into place with fingers. Chill.
*Preheat oven to 425 degrees.
*Line dough in the tart pan with piece of aluminum foil or wax paper and weight with rice or beans.
*Bake for 8 minutes.
*Remove foil and beans.
*Prick the bottom of the dough with a fork in several places.
*Return to oven for 8 to 10 minutes longer, or until edges are a light brown.
(for filling)
*Melt chocolate in a bowl placed over simmering water.(This will take about 20 minutes.)
*When chocolate has reached 110 degrees, add melted butter and Kirsch.
*Whisk quickly and thoroughly until smooth.
*Add confectioners' sugar and water, continuing to whisk until smooth.
*While the mixture is still warm, pour it into the tart shell.
*Place berries, tips up, over the warm chocolate filling in a circular pattern, working from the outside in until the surface is covered.
*Place berries, tips up, over the warm chocolate filling in a circular pattern, working from the outside in until the surface is covered.
(for glaze)
*Whisk jelly and Kirsch together over medium heat until smooth, then coat berries with brush evenly while it is warm.
*Refrigerate tart for 2 hours; remove from refrigerator 45 minutes before serving. Garnish with a mint sprig.
Note: The above recipe came from "The Silver Palate Cookbook", then I made it into tartlets.
Labels: chocolate tartlet recipe, strawberry chocolate tart recipe
7/12/2016
Margarita Cake
1 cup sweetened shredded coconut
1 t grated lime zest plus 1 lime, sliced thin (2 limes)
3 cups pretzel sticks
6 T unsalted butter, melted
3/4 cup water
4 t unflavored gelatin
10 oz. can frozen margarita mix, thawed
1/4 cup tequila
1/4 cup triple sec
1 1/2 cups heavy cream, chilled
14 oz. can sweetened condensed milk
4 oz. cream cheese, softened
>how to make<
(for the crust)
*Place oven rack in middle position and heat oven to 350 degrees.
*Grease 9" springform pan and line perimeter with 3” wide strip of parchment paper.
*Process coconut and lime zest in food processor until coarsely ground; reserve 1/2 cup.
*Add pretzels to remaining coconut mixture and process until finely ground.
*Add melted butter and pulse to combine.
*Press mixture into bottom of prepared pan.
*Bake until edges are golden, 10 to 12 minutes.
*Cool completely.
(for the filling)
*Combine 1/4 cup water and gelatin in small saucepan and let sit until gelatin softens, about 5 minutes.
*Add margarita mix, tequila, and triple sec and cook over low heat, stirring frequently, until gelatin softens, about 5 minutes.
**Cool 15 minutes.
*Using mixer fitted with whisk, whip cream, on medium low speed until foamy.
*Increase speed to high and whip until soft peaks form.
*sing clean bowl, whip sweetened condensed milk and cream cheese until combined.
*Add 1 cup margarita mixture and whip until incorporated.
*Fold in one third whipped cream, then gently fold in remaining whippied cream.
*Pour filling into crust.
*Refrigerate until just set, about 1 hour.
(for topping)
*Stir remaining 1/2 cup water into remaining margarita mixture.
*Pour mixture through fine mesh strainer into 2 cup liquid measuring cup.
*Pour over filling and refrigerate until set, about 4 hours.
*Remove sides of pan and parchment.
*Press reserved coconut mixture onto sides of cake and top with lime slices. Serve.
-makes 8 to 10-
Note: I found this recipe in "Cook's Country".
1 cup sweetened shredded coconut
1 t grated lime zest plus 1 lime, sliced thin (2 limes)
3 cups pretzel sticks
6 T unsalted butter, melted
3/4 cup water
4 t unflavored gelatin
10 oz. can frozen margarita mix, thawed
1/4 cup tequila
1/4 cup triple sec
1 1/2 cups heavy cream, chilled
14 oz. can sweetened condensed milk
4 oz. cream cheese, softened
>how to make<
(for the crust)
*Place oven rack in middle position and heat oven to 350 degrees.
*Grease 9" springform pan and line perimeter with 3” wide strip of parchment paper.
*Process coconut and lime zest in food processor until coarsely ground; reserve 1/2 cup.
*Add pretzels to remaining coconut mixture and process until finely ground.
*Add melted butter and pulse to combine.
*Press mixture into bottom of prepared pan.
*Bake until edges are golden, 10 to 12 minutes.
*Cool completely.
(for the filling)
*Combine 1/4 cup water and gelatin in small saucepan and let sit until gelatin softens, about 5 minutes.
*Add margarita mix, tequila, and triple sec and cook over low heat, stirring frequently, until gelatin softens, about 5 minutes.
**Cool 15 minutes.
*Using mixer fitted with whisk, whip cream, on medium low speed until foamy.
*Increase speed to high and whip until soft peaks form.
*sing clean bowl, whip sweetened condensed milk and cream cheese until combined.
*Add 1 cup margarita mixture and whip until incorporated.
*Fold in one third whipped cream, then gently fold in remaining whippied cream.
*Pour filling into crust.
*Refrigerate until just set, about 1 hour.
(for topping)
*Stir remaining 1/2 cup water into remaining margarita mixture.
*Pour mixture through fine mesh strainer into 2 cup liquid measuring cup.
*Pour over filling and refrigerate until set, about 4 hours.
*Remove sides of pan and parchment.
*Press reserved coconut mixture onto sides of cake and top with lime slices. Serve.
-makes 8 to 10-
Note: I found this recipe in "Cook's Country".
Labels: cheesecake recipe, margarita cake recipe
