Home Party Dessert Recipe
11/19/2018
Raspberry Truffle Tart
(for tart crust)
7 T unsalted butter, softened
1/2 cup sugar
3/4 cup all purpose flour
1/3 cup cocoa
1/2 t vanilla
1/8 t salt
(for filling)
1 1/4 cups heavy whipping cream, room temperature
10 oz. semi-sweet chocolate
5 T raspberry liquor
(for topping)
raspberries & heavy cream whipped
>how to make<
(for tart crust)
*Preheat oven to 350 degrees.
*Grease an 11" loose-bottom fluted tart pan.
*In a mixer bowl, beat butter and sugar until light and fluffy.
*At low speed, beat in flour, cocoa, vanilla, and salt until a soft dough forms.
*Press dough into bottom and up sides of pan.
*Bake 8 to 10 minutes.
*Cool completely.
*Remove sides and bottom of tart pan, putting tart shell on serving platter.
(for filling)
*Place chocolate and liquor in heavy saucepan over very low heat and stir constantly until just melted.
*With wire whisk, pour in whipping cream, stirring until smooth and blended.
*Pour into tart shell and cool at room temperature for a couple of hours. Then refrigerate.
(for assembly)
*Put raspberries around the rim, and pipe out whipped cream.
*Puree raspberries, and remove seeds through sieve. Add some sugar to taste.
*Garnish with mint leaves, if you like.
-serves 12 to 15-
Note: This recipe was made by Marilyn Slaby.
(for tart crust)
7 T unsalted butter, softened
1/2 cup sugar
3/4 cup all purpose flour
1/3 cup cocoa
1/2 t vanilla
1/8 t salt
(for filling)
1 1/4 cups heavy whipping cream, room temperature
10 oz. semi-sweet chocolate
5 T raspberry liquor
(for topping)
raspberries & heavy cream whipped
>how to make<
(for tart crust)
*Preheat oven to 350 degrees.
*Grease an 11" loose-bottom fluted tart pan.
*In a mixer bowl, beat butter and sugar until light and fluffy.
*At low speed, beat in flour, cocoa, vanilla, and salt until a soft dough forms.
*Press dough into bottom and up sides of pan.
*Bake 8 to 10 minutes.
*Cool completely.
*Remove sides and bottom of tart pan, putting tart shell on serving platter.
(for filling)
*Place chocolate and liquor in heavy saucepan over very low heat and stir constantly until just melted.
*With wire whisk, pour in whipping cream, stirring until smooth and blended.
*Pour into tart shell and cool at room temperature for a couple of hours. Then refrigerate.
(for assembly)
*Put raspberries around the rim, and pipe out whipped cream.
*Puree raspberries, and remove seeds through sieve. Add some sugar to taste.
*Garnish with mint leaves, if you like.
-serves 12 to 15-
Note: This recipe was made by Marilyn Slaby.
Labels: chocolate tart recipe, Raspberry Truffle Tart recipe, tart recipe
11/05/2018
Spiced pear cake
(for the cake)
2 1/2 sticks butter, softened
1 1/2 cups granulated sugar
5 eggs
2 cups self-rising flour, sifted
2 1/2 t baking powder
2 1/2 T sour cream or buttermilk
1 t ground cinnamon
1 t ground ginger
1 t ground apple pie spice
1 t vanilla extract
1/4 t ground nutmeg
9 squares of bittersweet chocolate
(for the pears)
9 small ripe pears
2 T honey
1/3 cup Madeira wine or sweet cherry
freshly squeezed juice of 1 lemon
(for the caramel glaze)
1/2 cup superfine sugar
3 1/2 T butter
3/4 cup heavy cream
>how to make<
(for the pears)
*Peel the pears, and put them in a saucepan with the honey, Madeira wine, lemon juice and enough water to cover the pears.
*Simmer over medium heat for about 15 to 20 minutes, until the pears are soft.
*Drain and place in a bowl of cold water until the pears are cool enough for you to handle.
*Using the melon baller, scoop out the core of each pear from the underside, leaving the stem intact.
(for the cake)
*Preheat the oven to 350 degrees.
*Grease a 10" square cake pan, and line with baking parchment.
*Use an electric mixer whisk to mix the butter and sugar in a bowl until light and creamy.
*Add the eggs and whisk again.
*Fold in the flour, baking powder and buttermilk or sour cream using a spatula, until incorporated.
*Fold the cinnamon, ginger, apple pie spice, vanilla and nutmeg into the cake batter and spoon into the prepared cake pan.
*Place a square of chocolate into the cavity of each pear and place the pears in the cake batter in the pan, spreading them out evenly.
*Bake for 30 minutes, then turn the temperature down to 300 degrees and bake for a further 30 to 45 minutes, until a knife inserted into the center of the cake comes out clean.
*Leave to cool completely in the pan.
(for the caramel glaze)
*Heat the sugar and butter in a saucepan over a low heat until the sugar starts to caramelize.
*Remove from the heat and whisk in the cream, taking care as the caramel may spit.
*Return to the heat and whisk until you have golden caramel sauce.
*Place the cake on a serving plate and glaze the top with the caramel sauce using a pastry brush.
*Serve any extra sauce on the side.
(This cake will keep for up to 3 days stored in an airtight container.
-serves 9-
Note: I found this recipe in "naked cakes" by Hannah Miles.
2 1/2 sticks butter, softened
1 1/2 cups granulated sugar
5 eggs
2 cups self-rising flour, sifted
2 1/2 t baking powder
2 1/2 T sour cream or buttermilk
1 t ground cinnamon
1 t ground ginger
1 t ground apple pie spice
1 t vanilla extract
1/4 t ground nutmeg
9 squares of bittersweet chocolate
(for the pears)
9 small ripe pears
2 T honey
1/3 cup Madeira wine or sweet cherry
freshly squeezed juice of 1 lemon
(for the caramel glaze)
1/2 cup superfine sugar
3 1/2 T butter
3/4 cup heavy cream
>how to make<
(for the pears)
*Peel the pears, and put them in a saucepan with the honey, Madeira wine, lemon juice and enough water to cover the pears.
*Simmer over medium heat for about 15 to 20 minutes, until the pears are soft.
*Drain and place in a bowl of cold water until the pears are cool enough for you to handle.
*Using the melon baller, scoop out the core of each pear from the underside, leaving the stem intact.
(for the cake)
*Preheat the oven to 350 degrees.
*Grease a 10" square cake pan, and line with baking parchment.
*Use an electric mixer whisk to mix the butter and sugar in a bowl until light and creamy.
*Add the eggs and whisk again.
*Fold in the flour, baking powder and buttermilk or sour cream using a spatula, until incorporated.
*Fold the cinnamon, ginger, apple pie spice, vanilla and nutmeg into the cake batter and spoon into the prepared cake pan.
*Place a square of chocolate into the cavity of each pear and place the pears in the cake batter in the pan, spreading them out evenly.
*Bake for 30 minutes, then turn the temperature down to 300 degrees and bake for a further 30 to 45 minutes, until a knife inserted into the center of the cake comes out clean.
*Leave to cool completely in the pan.
(for the caramel glaze)
*Heat the sugar and butter in a saucepan over a low heat until the sugar starts to caramelize.
*Remove from the heat and whisk in the cream, taking care as the caramel may spit.
*Return to the heat and whisk until you have golden caramel sauce.
*Place the cake on a serving plate and glaze the top with the caramel sauce using a pastry brush.
*Serve any extra sauce on the side.
(This cake will keep for up to 3 days stored in an airtight container.
-serves 9-
Note: I found this recipe in "naked cakes" by Hannah Miles.
Labels: cake recipe, caramel glaze recipe, pear cake recipe, spiced cake recipe, spiced pear cake recipe
