Source: That's Life
Showing posts with label Dessert Tarts. Show all posts
Showing posts with label Dessert Tarts. Show all posts
Pecan Tarts
Source: Pass The Sushi
If you are a nut about chocolate (who's not?) this chocolate pecan tarts would be heaven to you. Using a chocolate pastry crust for this recipe, together with a chocolate pecan filling, it really is the ultimate chocolate paradise.
Chocolate Tart Pastry
Ingredients:
- 1 cup of very cold butter cut into ½ inch pieces
- 1 1/3 cups of all purpose flour
- 1/3 cup of pastry flour
- ¾ cups of icing sugar
- 2/3 cup of cocoa
- ¼ teaspoon of kosher salt
- ¼ cup of water
Preparation:
Preheat the oven to 375F.
Using a food processor, combine the butter, flour, pastry flour, cocoa, icing sugar, and salt and pulse until the texture resembles coarse sand. Add the water and mix until the mixture just comes together. Do not overprocess.
Using your fingers, press the dough into a 10 x 1¼ inch flan pan with a removable bottom. Chill for 30 minutes. Line the pie with parchment paper and fill with baking beans. Bake for 15 minutes or until just firm. Remove from the oven and discard the parchment paper and baking beans.
Chocolate Pecan Tart Filling
Ingredients:
- 4 eggs
- ½ cup of granulated sugar
- ¾ cup of brown sugar
- ½ teaspoon of kosher salt
- 2/3 cup of corn syrup
- 2/3 cup of whipping cream
- 1 tsp of vanilla extract
- 1/3 cup of brandy
- ¼ cup of butter, melted
- 1 ½ cup of pecan halves
Preparation:
Reduce the oven to 350F.
Using your KitchenAid Stand Mixer fitted with flat beater attachment, beat the eggs, both the sugars, salt and syrup until just combined but not frothy. Stir in the whipping cream, vanilla, brandy, melted butter (making sure it has cooled). Fold in the pecans. Pour into the prepared pre-baked crust and bake for 50-60 minutes, until the filling is set and slightly puffed in the center. Cool completely before topping.
Chocolate Topping
Ingredients:
Ingredients:
- ½ cup of whipping cream
- 4 ounces of semi-sweet chocolate
- 1 tablespoon of corn syrup
Preparation:
Coarsely chop the chocolate and place in a heat-proof bowl. Place a small saucepan on medium heat and cook until the cream just comes to a simmer. Remove from the heat, and pour over the chocolate. Let sit for a couple minutes and stir until the both the cream and chocolate form a homogeneous mixture. Add the corn syrup and stir again.
Using a teaspoon, dot the topping of the cooled pie and swirl decoratively.
Serve Chocolate Pecan tart at room temperature or slightly chilled.
Store refrigerated for up to 5 days.
Rustic Strawberry Tart
Recipe: Woman's Day
Image: Culinary Covers
Rustic Strawberry Tart
Ingredients:
Pastry Dough-
1 stick (1⁄2 cup) unsalted butter, cut into pieces
1 1⁄4 cups all-purpose flour
1 Tbsp confectioners’ sugar
1⁄4 tsp salt
3 to 4 Tbsp ice water
Filling:
1 1⁄2 lb strawberries, hulled
1⁄4 cup plus 2 Tbsp granulated sugar
1 1⁄2 Tbsp cornstarch
1 tsp grated lemon zest
1⁄8 tsp ground nutmeg
2 tsp cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
Glaze:
2 Tbsp red currant jelly plus 1 tsp water, whisked smooth
Instructions:
1. Pastry: Place butter pieces in freezer 20 minutes or until semi-frozen. In food processor, pulse flour, confectioners’ sugar and salt until blended. Add frozen butter; pulse about 15 times or until mixture resembles coarse bread crumbs. Sprinkle 3 Tbsp water over mixture and pulse until dough just comes together. Remove from food processor; with floured hands, gather into a ball, flatten into a disk and wrap in plastic. Refrigerate 30 minutes.
2. Flour a sheet of parchment paper; roll out dough into a 12-in. round. Slide dough on parchment onto a baking sheet; refrigerate while preparing filling. Heat oven to 375°F.
3. Filling: Halve 1⁄2 lb of the berries (choose ones similar in size) and reserve. Quarter the remaining 1 lb strawberries lengthwise. In a medium bowl, toss 1⁄4 cup sugar, cornstarch, lemon zest and nutmeg until blended; add quartered berries and butter, and toss to coat. Remove dough from refrigerator. Pile berry mixture in an even mound in center of dough within 2 in. of dough edge. Gently lift the unfilled dough edge up and onto the filling. Brush dough with egg; sprinkle with remaining 2 Tbsp sugar.
4. Bake 40 minutes, or until crust is golden and filling is juicy. Remove from oven; slide parchment onto a cooling rack. Let cool 15 minutes. Arrange remaining halved strawberries cut side down on top of cooked filling. Lightly brush berries with red currant glaze. Cool completely.
Serves 8
Nutritional Information: calories 275, protein 3g, carbohydrates 36g, fiber 2g, fat 14g (8g sat fat), cholesterol 60mg, sodium 84mg
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+(Small).jpg "Lemon Curd Tart")
Lemon Curd Tart with Olive Oil
Source: Center Stage Wellness
Cranberry Tart Recipe
Baked Custard Tart
source: Taste.com.au
This custard tart is baked to perfection. With a crunchy crust and a fluffy custard filling, match it up with some mix berries and it will be a great refreshing dessert for any time of the day.
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