BOOZY CHERRY WALNUT TART
Cherries in winter may sound counterintuitive, but like frozen peas and corn, frozen cherries are, well, pretty good. Baked on a bed of easy press-in crust, the boozy cherries sink into the almost-frangipane mixture which soaks up much of the juiciness cherries are known for. The trick to a nice, crunchy bottom tart shell is baking longer than you think, so make sure you give it the full time recommended.
Provided by Alison Roman
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Mix flour, sugar and salt in a medium bowl. Pour butter over the dry ingredients and, using your hands, mix together until you've got a Play-Doh-like texture.
- Press crust into a 9-inch tart pan with a removable bottom. (Alternatively, use a 9-inch cake pan lined with parchment; the crust can go about 3/4 inch up the sides of the pan.) Set aside.
- Make the filling: Heat oven to 350 degrees. Toast walnuts on a rimmed baking sheet until well browned and fragrant, 5 to 8 minutes; remove from heat and let cool.
- Pulse walnuts, butter, 1/4 cup/50 grams sugar, 2 tablespoons flour and a pinch of kosher salt in a food processor until finely ground. Add the egg and pulse just to blend. Spread walnut mixture on the bottom of the prepared crust.
- Toss cherries with bourbon, orange zest, remaining 1/3 cup/65 grams sugar, remaining 3 tablespoons flour and a pinch of salt. Scatter cherries over the walnut mixture and sprinkle with a bit more sugar to finish.
- Place tart on a rimmed baking sheet lined with foil and bake until the crust is golden brown at the edges and the cherries are thick and saucy, 55 to 65 minutes. Let cool at least 30 minutes before removing from the pan and slicing. (If you can wait an hour to let the juices fully settle, even better.)
MELTED CHOCOLATE AND BRIE TARTS
Recipe is from Quality Milk's Pleasures of Cheese. The tarts can be made ahead but freezing is not recommended. For a change of taste you can use Camembert OR Cream Cheese Or Gouda instead of Brie.
Provided by leeleitch
Categories Tarts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a bowl, add the melted butter, Graham cracker crumbs, hazelnuts and sugar. Stir until smooth.
- Use tart pans with removable bottoms OR large ramekins (4 1/4" in diameter).
- Press the mixture into 4 tart pans and bake for about 10 minutes.
- Meanwhile, heat the cream in a saucepan over low heat until steam starts to form.
- Pour the hot cream over the chopped chocolate and whisk until smooth. Chocolate must melt completely.
- Add the hazelnut liqueur and stir.
- Set aside, keep at room temperature.
- When the tart shells are ready, remove from them from the oven and immediately cover the bottom with the brie cheese slices, so that the cheese will melt.
- Pour the chocolate mixture over the melted cheese and refrigerate for at least 2 hours before unmoulding.
- Cool at room temperature for at least 30 minutes before serving.
- To unmould, run a knife around the edge of the tart and detach the tarts.
- Sift some powdered cocoa over top before serving, if using.
Nutrition Facts : Calories 462.4, Fat 40.1, SaturatedFat 22.3, Cholesterol 78.4, Sodium 276.9, Carbohydrate 23.6, Fiber 4.5, Sugar 9.7, Protein 11
A1 SAUCE SWEET AND SAVORY CHERRY WALNUT POLENTA ROUNDS #A1
A.1. Original Sauce Recipe Contest Entry. Seared Polenta Rounds Topped with Goat Cheese, Cherry and A1 Glazed Walnuts
Provided by Nicolette M.
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 400 degrees.
- Toss Walnuts in A1 Steak Sauce.
- Lay Walnuts On a Baking Pan in a Single Layer.
- Roast Walnuts in Oven for About 10 Minutes or until A1 Appears Dried on Walnuts.
- Pat Polenta Slices Dry with a Paper Towel.
- Bring Oil (coconut, peanut, oil, grapeseed, etc) to High Temperature.
- Sear Polenta Slices on High About 5 Minutes Each Side or Until They Turn Golden Brown.
- Remove from Heat and Place on a Dry Paper Towel.
- Arrange Polenta Slices on the Plate with Goat Cheese, a Drizzle of A1 Sauce, Cherries and Roasted Walnuts in that Order on Top.
Nutrition Facts : Calories 283.8, Fat 26.9, SaturatedFat 8.1, Cholesterol 22.4, Sodium 146.4, Carbohydrate 4.8, Fiber 0.9, Sugar 3.4, Protein 7.5
CHOCOLATE TARTLETS
I copied this out of an old issue of Better Homes & Gardens while visiting with relatives. I have not had a chance to try them yet. These would be lovely on a desert tray at a dinner party. (Note: the recipe instructs you to grease 12 tins, but only listed 8 servings - once I make these, I will update the correct serving amount).
Provided by HeatherFeather
Categories Tarts
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Grease 12 muffin tins (2 1/2" diameter) with nonstick spray.
- Mix crushed wafer cookies with ground nuts, butter, and sugar and press into 8 of the muffin tins, forming shells.
- Bake 5 minutes, then let cool in pans on rack; meanwhile lower the heat to 325 F for your oven and continue with the filling.
- In a mixing bowl, combine chopped chocolate, cream, and milk.
- Microwave, covered, on HIGH for about 3-4 minutes or until chocolate has melted and can be stirred into a smooth mixture (stir every minute).
- Stir in honey.
- OR heat cream and milk to just boiling in a saucepan, then pour over chopped chocolate in a heatproof bowl and stir until chocolate has melted and is smooth, then stir in honey.
- Temper the egg by adding a tiny amount of the chocolate mixture to the egg, whisking fierecly to incorporate without cooking the egg, then add the egg mixture to the rest of the chocolate mixture, stirring well.
- Pour filling into the shells and bake at 325 F for 25 minutes.
- Let cool on rack 30 minutes, then serve warm garnished with chopped nuts on top of each (if desired).
Nutrition Facts : Calories 273.9, Fat 21, SaturatedFat 11.3, Cholesterol 79.7, Sodium 107.3, Carbohydrate 20.1, Fiber 0.8, Sugar 12.4, Protein 3.2
CHOCOLATE CHESS TARTLETS
These little tartlets are so easy to make and present beautifully on a dessert tray. Try serving them sitting on a slice of kiwi ...beautiful! The recipe makes approximately 60 tartlets, so these would be wonderful to serve at luncheons, bridal or baby showers, even large family get-togethers. From Southern Living April 2006.
Provided by Dreamgoddess
Categories Dessert
Time 45m
Yield 60 tartlets
Number Of Ingredients 10
Steps:
- Combine the sugar, cocoal, cornmeal, flour, vinegar, butter and salt; mix well.
- Add the eggs; stir to combine.
- Spoon 1 heaping teaspoon of the chocolate into each phyllo shell.
- Place on ungreased baking sheets.
- Bake at 350 degrees for 25 minutes, or until set.
- Cool completely on wire racks.
- Garnish with whipped topping.
- Store in an airtight container for up to three days.
Nutrition Facts : Calories 38.4, Fat 1.8, SaturatedFat 1.1, Cholesterol 14.6, Sodium 17.1, Carbohydrate 5.4, Fiber 0.1, Sugar 5, Protein 0.4
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