December 5
Fudge Truffle Tart

I know you have been waiting to see what is next.  I have been doing desserts as well as dinners. I love Christmas and all the cooking/baking that goes with it.  I love my new stove with double ovens.  Still getting to know them and know when things burn or not.  Hopefully more not. So here goes.

I baked this time.
There are 3 glazes/sauces that goes on it. You don't need to do all 3...I didn't

5 oz bittersweet chocolate 60-70% Cacao chopped or broken up
1/2 cup butter...yum
1 1/2 cup sugar
3/4 cup all-purpose flour
4 eggs beaten

Heat oven to 350  degrees. Grease Tart pan, if you don't have one use a spring form pan, works just as good. If you don't have either you could use a pie plate, it might be hard to get out but doable.

Melt chocolate  and butter in 1-quart saucepan over low heat, stirring occasionally, cool slightly.

Mix sugar, flour and eggs in large bowl until well blended.  Stir in chocolate mixture; pour into prepared tart pan.  Bake 30 to 35  minutes or until set around edge.  Cool completely on wire rack.

Prepare Chocolate Glaze
1 oz 100% Cacao
1 tsp butter-do not use margarine
1 cup powdered sugar
5 tsp boiling water

Heat chocolate and butter in a saucepan over low heat, stir occasionally, until melted add powdered sugar and water until smooth.  Keep adding water a tsp at a time until thin enough to drizzle. Then pour over cooled tart.

Creamy Almond Sauce
1/4 cup granulated sugar
1 Tbsp cornstarch
1 1/2 cup milk
2 eggs, beaten
1/4 tsp almond extract




Mix sugar and cornstarch in saucepan, gradually add milk. Cook over medium heat, stirring constantly until thickens. Gradually add hot mixture to beaten eggs stirring so the hot liquid doesn't cook the eggs. then add the egg mixture back into the sugar/cornstarch mixture. Boil and stir 1 minute, remove from heat and add almond extract .  Serve warm or chilled.  Use this on the side or over the top to make a design.  I used it on the side and dipped the tart in the sauce.  So Delicious you can refrigerate up to a week covered.






Comments

Post a Comment

Popular posts from this blog

Fresh Snap Pea Risotto

Image
 This is so good and healthy.  Ingredients 3 tablespoons olive oil, divided 1 Red onion diced 2 cups Chicken stock, warmed 2 garlic cloves, rough chopped 1 bag Jasmine rice Success  1/2    cup cooking white wine  1/2 -1 cup parmesan cheese  2 Tbsp butter 12 oz sliced white mushrooms  3 oz snap peas with tops removed with the string. Slice julienne. Sauté onion with olive oil and a little butter, cook until translucent and add rice cook for 3 minutes.  Start adding stock 1/2 cup at a time stirring in between. It might not take the entire 2 cups of stock. Add wine and let cook off. Once liquid has disappated then add cheese and stir. Remove from heat.  Sauté mushrooms and peas in separate skillet with butter until cooked to desired color. Mix with rice. 
Read more
Image
Mini Cheesecakes with Apple Caramel Sauce I love making mini cheesecakes as they store really well and you don’t have to worry about eating too much. You can top them with almost anything. This recipe theses cheesecakes will be topped with a velvety fresh apple caramel sauce. I used a mixture of Granny Smith and Red Delicious . I peeled mined but you could leave the skins on the Red Delicious if you prefer. You can do the caramel sauce two different ways. Buy a jar of Smuckers or your favorite brand of caramel sauce or make your own using sugar and butter. I made a sauce for the apples and then used the jarred caramel sauce with it. Once the cheesecakes have cooled you can layer them in a container. I used a large container that held 4 on the bottom placed a piece of parchment paper and then stacked more and so on. I scored the apples separately and left the caramel in the jar until needed. The cheese cakes should be cupcake size. 1cup graham cracker crumbs 3/4 cup macadamia n...
Read more