(for the crust)
1 cup all purpose flour
1/3 cup powdered sugar
1/8 t salt
1/2 cup unsalted butter, chilled, cut up
1 egg yolk
1 1/2 t grated orange peel
1 t Grand Marnier or orange juice
(for the filling)
1 lb. fresh strawberries, sliced
1/4 cup plus 2 T sugar, divided
3 t Grand Marnier of orange juice, divided
3/4 cup mascarpone cheese
3/4 cup shipping creawm
1 t grated orange peel
[how to make]
(for the crust)
*Pulse flour, powdered sugar and salt in food processor until combined.
*Add butter; pulse until mixture resembles coarse cornmeal.
*Add all reminging crust ingredients; pulse briefly until mixture is moist and cumbbly.
*Shape into flat round.
*Cover and refrigerate 10 to 15 minutes.
*With lightly floured hands, press dough into bottom of 9" tart pan with removable bottom, working from center out.
*Prick all over with fork.
*Freeze at least 20 minutes, or refrigerate 45 minutes or overnight.
*Meanwhile, heat oven to 350 degrees.
*Bake crust 20 to 25 minutes or until golden brown around edges and just starting to brown on bottom.
*Cool completely on wire rack, 20 to 30 minutes.
(for the filling)
*Combine strawberries, 1/4 cup of the sugar and 1 t of the Grand Marnier in medium bowl.
*Place strawberries in sieve set over medium bowl to catch juices.
*Gently whisk mascarpone cheese and cream in large bowl.
*Whisk in remaining 3 T sugar, remaining 2 t Grand Marnier and 1 t orange peel.
*Beat at medium speed 4 minutes or just until soft peaks from.
*Spread in cooled crust. Chill 1 to 2 hours before serving.
*Reserve 2 cups of the strawberries.
*Puree remaining strawberries with strained juices in food processor to make sauce.
*Pour reserved 2 cups strawberries over filling.
*Serve sauce with tart.
-makes 8-
Note: I found this recipe in cookingclub.com.
Labels: mascarpone tart recipe, strawberry mascarpone tart recipe, tart recipe
(for the layers)
2 2/3 cups milk, divided
2/3 cup plus 2 t sugar, divided
1/3 cup cocoa
1 T light corn syrup
1/2 t vanilla extract
10 oz. package frozen raspberries
3 T raspberry preserves
1/8 t almond extract
1 1/2 sups vanilla ice cream, softened
2 envelopes unflavored gelatin
(for the topping)
1 cup whipping cream
2 T sugar
1/2 t vanilla extract
1 T raspberry liqueur such as Chambord
[how to make]
(for the layer)
*Combine 2/3 cup milk, 2/3 cup sugar, cocoa, and corn syrup in a medium saucepan; mix well.
*Bring to a boil over medium heat, stirring constantly.
*Remove from heat; stir in vanilla, and set aside.
*Thaw raspberries according to package directions. Drain thoroughly and chop.
*Combine chopped raspberries, raspberry preserves, and remaining sugar in a medium saucepan; mix well.
*Bring to a boil over medium heat, stirring constantly.
*Remove from heat; stir in almond extract, and set aside.
*Combin ice cream and 1 cup milk in a large mixing bowl, stirring well; set aside.
*Combine remaining 1 cup milk and gelatin in a small saucepan; mix well.
*Cook, stirring constantly, over low heat until gelatin is dissolved.
*Remove from heat, and sombine with ice cream mixture.
*Stir until ice vream melts.
*Add 3/4 cup gelatin mixture to reserved raspberry mixture; stir well, and let stand at room termperature.
*Add remaing gelatin mixture to reserved chocolate mixture; stir well, and let stand at room remperature.
*Place 2 cups of chocolate-gelatin mixture in a lightly oiled 5-cup mold; chill until partially set.
*Gently spoon raspberry-gelatin mixture on top of chocolate layer; chill until partially set.
*Repeat with remaining chocolate mixure.
*Cover and chill overnight.
*Unmold onto serving platter; garnish with whipped cream topping.
(for the topping)
*Beat whipping cream in a medium mixing bowl until foamy; gradually add sugar, beating until soft peaks form.
*Gently fold in vanilla and raspberry liqueur. Chill until ready to use.
-makes 6-
Note: I used the recipe in "Cooking for Company" by Winifred Green Cheney.
Labels: chocolate raspberry parfaits recipe, Parfaits recipe
