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Chocolate Caramel Tart Recipe. Katie and I have been pretty excited about our first post for the Holiday Recipe Exchange. After months of organizing – we are ready to launch the series today with our first sponsor – Scharffen Berger. If you’ve heard of Scharffen Berger, you know their name and brand is pretty much synonymous with high quality dark chocolate. Scharffen Berger Chocolate Maker is the first bean to bar artisan chocolate maker established in the United States within the past 50 years.

With a full line of eating and home baking products, Scharffen Berger® chocolate is made from the world’s best cacao beans that are perfectly fermented and roasted, elevating your classic recipes with new depths of flavor. Rhubarb Meringue Pie. Individual Rhubarb and Raspberry Tartlets. Maple Cream Tart. Sometimes things just work out for the best.

Maple Cream Tart

Just as I was about to declare Thanksgiving ruined — my third corn syrup-less pecan pie tasted just as curdled and watery and messy as my first — I took a stab at yet another recipe, making a most-delectable discovery in the process: maple cream tart, a recipe Food52 adapted from NYC’s Left Bank. I am in awe of this tart’s texture. The absence of eggs makes it exceptionally light yet somehow it tastes as smooth and creamy as an untorched crème brûlée. For maple syrup lovers, nothing could be more delicious, and best of all, it’s a cinch to assemble. The custard, as promised, comes together in two minutes and while the tart shell requires a blind baking, the assembled tart bakes in just twenty-five minutes. I know it’s very late in the game to start switching up dessert menus, but if you’re still looking for something to serve or perhaps to bring to a Thanksgiving feast, this one is just as festive as any of the classics.

Maple Cream Tart 1. 1. Turnip & Apple Purée & A Jean-Georges Chocolate Tart. Am I becoming too predictable?

Turnip & Apple Purée & A Jean-Georges Chocolate Tart

Are you sick of seeing vegetables puréed with apples? Baking the Bejeezes Out of Writer’s Block « Comfortably Domestic. Let me take a moment to apologize profusely for being missing-in-action during the past few days.

Baking the Bejeezes Out of Writer’s Block « Comfortably Domestic

Life is just getting in the way. Gosh darn it, doesn’t Life know that blogging is my life?! You know, when I’m not being a wife-mother-chauffeur-maid-teacher-rambling-idiot-friend-coach-baker? Which brings me to the real reason that I’ve been MIA: I have a wicked case of writer’s block. So bad in fact, that the other day I struggled with writing a check. The. I totally blame it on the Trenta. Naturally, I did the only reasonable thing when faced with a dilemma: I baked it out. So please accept my most sincerest apologies along with these lovely little tangy bites of buttery sunshine. Only five ingredients required: limes, flour, sugar, butter, and eggs. Preheat the oven to 325 degrees (F) and spray 24 cup mini-muffin pan with baking spray. (24 cups or wells, not 24-cups in capacity.) Start by zesting a couple of limes. Go ahead and juice the limes, while you are at it. Peach Cream Tart Recipe : Paula Deen. Directions Preheat the oven the 375 degrees F.

Peach Cream Tart Recipe : Paula Deen

To make the crust, place the flour, butter, and sour cream in food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling. Lower the oven temperature to 350 degrees F. To make the filling, if using fresh peaches, peel and thickly slice the peaches. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Transfer the tart pan to a wire rack to cool. *Cook's Note: If using fresh peaches, sprinkle with a little lemon juice after slicing. Two Heart Tarts for Two. Frog Commissary Strawberry Heart Tart Since purchasing my copy of The Frog Commissary Cookbook, a popular Philadelphia cookbook based on two legendary restaurants, I have been meaning to make its prized Strawberry Heart Tart for Valentine's Day.

Two Heart Tarts for Two

At the height of The Commissary's popularity, the restaurant allegedly sold 150 of these tarts daily and over 400 on Valentine's Day. Indeed, the tart's ingredients combine to make a truly perfect Valentine's Day dessert: a hidden semi-sweet chocolate lining very nicely complements a Grand Marnier cream cheese filling, and beautiful whole strawberries make a dramatic presentation in a flaky heart-shaped shell. (Truthfully, the whole strawberries are difficult to eat—I would just as soon cut them). Rhubarb Heart Tart with Vanilla Syrup If I had to pick between these two desserts on Valentine's Day, however, I'd chose the rhubarb heart tart. Each of these recipes yields enough for two heart tarts, and the pastry yields enough for six tarts.