No-Bake Raspberry Mousse Tartlets

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No-Bake Raspberry Mousse Tartlets

INGREDIENTS:

For Crust

  • 5 ounces chocolate wafer cookies, finely ground (about 1 1/4 cups of crumbs)
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 tablespoon granulated sugar

For Filling

  • 8 ounces fresh raspberries, divided (from 2 6-ounce clamshells)
  • 1 teaspoon lemon juice
  • 1 teaspoon unflavored gelatin
  • 1 (3.5 oz) bar good quality white chocolate or bittersweet dark chocolate (not chips/baking pieces), shaved or very finely chopped
  • 1 cup heavy whipping cream, divided
  • 2 tablespoons powdered sugar

29a

Directions:

  1. Line one 24-cup or two 12-cup capacity mini muffin tins with mini cupcake papers.
  2. To prepare crust, mix together cookie crumbs, sugar, and butter until evenly moistened. Spoon a rounded teaspoonful into each muffin cup. Using the base of a shot glass or an upside down bottle lid, firmly press crumbs into bottom of cups. Freeze until set, at least 30 minutes.
  3. Pick through raspberries and set aside 24 of the prettiest berries. Puree the rest in a food processor or blender. Strain through a fine mesh sieve to remove seeds; you should have about 1/3 cup of puree.
  4. Place lemon juice and 1 tablespoon cold water in a small dish. Sprinkle gelatin over top and let sit 5 minutes until congealed.
  5. Place finely chopped white or dark chocolate in a heat proof bowl.
  6. Heat 1/3 cup of whipping cream in a small saucepan set over medium-low heat until it just barely begins to bubble (do not let it boil). Pour over chopped chocolate. Let sit for 30 seconds, then stir until smooth. If your chocolate was chopped very finely there will be more than enough residual heat to melt it; if not, microwave in 5 second intervals, stirring until just melted. Do not overheat or the mixture may separate.
  7. Microwave softened gelatin for 5 seconds to melt, then stir into melted chocolate mixture. Add raspberry puree and stir until incorporated.
  8. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat remaining 2/3 cup cream until frothy. Add powdered sugar and continue to beat until it forms medium-stiff peaks. Stir a spoonful of the whipped cream into raspberry mixture to lighten it. Fold in remaining whipped cream with a large rubber spatula until incorporated, pressing out any large lumps. At this point the mousse should hold medium peaks. If it seems runny, refrigerate for 10 to 20 minutes or until thickened (but do not refrigerate too long or it will set up completely). White chocolate mousse is more likely to need a bit of chilling than dark chocolate.
  9. Remove crusts from freezer. Spoon or pipe filling into individual cups, filling to within 1/4-inch of the rim of the wrappers. Top each with a whole raspberry. Refrigerate until set, at least 2 hours or overnight. Tarts will keep, lightly covered with plastic wrap, in the refrigerator for up to 2 days.

source : loveandoliveoil

Chocolate Raspberry Tartlets

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Chocolate Raspberry Tartlets

Yield : 9″ pie

INGREDIENTS:

 12 double stuffed chocolate sandwich cookies

4 tbsp butter, melted

4 tbsp raspberry pie filling or raspberry sauce

4 oz cream cheese, softened

1 cup heavy whipping cream

4 tbsp powdered sugar

1 tsp vanilla

4 tbsp BROOKSIDE Crunchy Clusters

 29a

DIRECTIONS:

  1. Crush the double stuffed chocolate sandwich cookies until they are fine crumbs.
  2. Pour the melted butter over the crumbs and stir until combined.
  3. Form the crusts, by pressing 2½ tablespoons of the cookie mixture, into each of the four mini tartlet pans (mine are 3¾ inch with removable bottoms) and place them in the freezer to set.
  4. In a medium bowl, beat the softened cream cheese.
  5. In a separate bowl, beat heavy whipping cream until soft peaks form.
  6. Add the cream cheese and beat until stiff peaks form.
  7. Mix in the powdered sugar and the vanilla.
  8. Pipe the cheesecake whipped cream onto the raspberry tartlets.
  9. Sprinkle each of the tartlets with 1 tablespoon of BROOKSIDE Crunchy Clusters.
  10. Carefully remove the tartlets from the pan and store them in the fridge until ready serve.

 

source : thegunnysack

Gluten-Free Mini Caramel Pecan Tarts

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Gluten-Free Mini Caramel Pecan Tarts

Yield: 18 mini tarts

INGREDIENTS:

For the crust:
1 1/4 cups almond flour or almond meal
1 cup pecans or walnuts
4 teaspoons coconut flour*, sifted if lumpy
5 tablespoons unsalted butter
1/4 cup light or dark brown sugar
2 teaspoons cinnamon
1/8 teaspoon salt

For the filling:
3/4 cup tightly packed dark brown sugar
2/3 cup whipping cream
7 tablespoons unsalted butter
1 teaspoon vanilla
3/8 teaspoon salt
2 1/2 cups chopped pecans

47a

Directions:

1. Preheat the oven to 375°F. Line two muffin pans with 18 muffin liners.

2. Prepare the crust. Place all the crust ingredients in the bowl of a food processor fitted with the S-blade and pulse for 15 seconds or until there are no large chunks of nuts left. The nuts should be 1/8″ or smaller in size.
Press 20 grams, about a rounded tablespoon, of dough onto the bottom of the each liner. Try to press it in the nooks and crannies of the muffin liner.

3. Bake for 7 minutes or until golden brown. Let cool for at least 20 minutes while preparing the rest of the recipe. Don’t skimp on the cooling time or the caramel may leak through.

4. Place the chopped pecans on a baking sheet and roast for 4-6 minutes or until starting to smell toasty. They burn quickly so keep a close eye on them. Remove from the oven.

5. Prepare the caramel. Heat the sugar, cream, butter, vanilla and salt in a heavy bottom saucepan (do not use non-stick) over medium heat.

6. Stir until combined and then simmer for 8 minutes. Do not stir. If needed, tilt the pan to redistribute the mixture.
7. Remove from the heat. The caramel will be quite thin at this point. Let it cool for 20 minutes or until considerably thickened and just barely pourable. Stir in the nuts and then spoon about 2 tablespoons of caramel pecan mixture onto the top of each baked crust.

8. Place the pans in the refrigerator for 2-3 hours or until the caramel has firmed up.

Serve cold or at room temperature. These can be left at room temperature for 8 hours. Refrigerate in an airtight container for up to 4 days.

Notes:

*There isn’t a direct substitute for coconut flour. If you don’t have it on hand, I recommend trying a different crust recipe.

source: mybakingaddiction

Bittersweet Chocolate Bourbon Tart

30a

Bittersweet Chocolate Bourbon Tart

Yield :  one 9″ tart

INGREDIENTS:

For Crust:

  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 3 1/2 ounces (3/4 cup) powdered sugar
  • 1 egg
  • pinch of salt
  • 1 ounce (1/4 cup) Dutch-processed cocoa powder, sifted
  • 8 1/2 ounces (1 3/4 cup) all-purpose flour

For Filling:

  • 10 ounces bittersweet (60-70%) chocolate, finely chopped
  • 1/4 teaspoon salt
  • 1/3 cup bourbon
  • 3/4 cup sugar
  • 13 tablespoons unsalted butter, cut into small pieces, at room temperature
  • 4 large eggs, at room temperature

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Directions:

  1. To prepare the crust, ccream butter in a stand mixer on medium-high speed for 2-3 minutes. Add the powdered sugar and beat until light and fluffy. Add egg and salt and mix on low speed until just combined, scraping down the sides of the bowl as needed. Add sifted cocoa powder and mix until just incorporated. Add flour, a little bit at a time, until just combined. Knead a few times until dough comes together in a ball; flatten into a disc and wrap tightly with plastic wrap.  Chill for 1 to 2 hours or until firm.
  2. Preheat oven to 350 degrees F. Remove dough from fridge and let sit for 5 minutes to soften slightly.
  3. On a lightly floured work surface, roll the dough to a 1/4 inch thick round, about 10 inches in diameter. Transfer the pastry to a 9-inch fluted tart pan with a removable bottom. Gently ease the pastry into the pan, taking care not to stretch it. Run your rolling pin over the top of the pan to trim off excess gouh. Chill for 15 minutes or just until firm.
  4. Line the pastry with foil or parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, then carefully remove the foil and weights. Return the shell to the oven and bake for about about 10 minutes longer or until dry. Transfer to a wire rack and let cool to room temperature.
  5. For the filling, place finely chopped chocolate in a heat-proof bowl or the bowl of a stand mixer fitted with the whisk attachment.
  6. In a small saucepan, heat the bourbon and sugar over moderate heat, stirring until the sugar is dissolved; try not to let the mixture boil. Pour the warm bourbon mixture over the chocolate. Turn the mixer on and add the pieces of butter, a few pieces at a time, along with the eggs, and mix on medium speed until shiny and smooth.
  7. Pour filling into tart shell, taking care not to overfill (it should come to within 1/4-inch of the top of the shell, you may have some batter leftover). Bake for 35 to 40 minutes, until the center is puffed and begins to crack. Place on a wire rack and let cool completely, then refrigerate overnight. Cut into wedges with a sharp knife and serve with vanilla ice cream or freshly whipped cream.

source : loveandoliveoil

Pumpkin Banana Mousse Tart

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Pumpkin Banana Mousse Tart by Ina Garten

Yield: 8×8 or 9×9 pan

INGREDIENTS:

For the crust:
2 cups graham cracker crumbs (14 crackers)
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) unsalted butter, melted
For the filling:
1/2 cup half-and-half
1 (15-ounce) can pumpkin puree
1 cup light brown sugar, lightly packed
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 extra-large egg yolks
1 package (2 teaspoons) unflavored gelatin
1 ripe banana, finely mashed
1 teaspoon grated orange zest
1/2 cup cold heavy cream
2 tablespoons sugar
For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/2 teaspoon pure vanilla extract
Orange zest, optional

DIRECTIONS:
Preheat the oven to 350 degrees F.

Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.

For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.

Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.

Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.

For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.

source:  .foodnetwork

 

 

Mini Fruit Tart Cheesecakes

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Mini Fruit Tart Cheesecakes

Yields: 12 mini cheesecakes

INGREDIENTS:

For the Crust:

1 1/4 cups Graham Cracker crumbs

3 tablespoons packed brown sugar

5 tablespoons unsalted butter, melted

For the Cheesecakes:

8 ounces PHILADELPHIA cream cheese, softened

1/4 cup sour cream, room temperature

1 egg, room temperature

1/4 cup sugar

1 teaspoon vanilla bean paste (or regular vanilla extract)

For the Topping:

1/4 cup fresh lime juice

1/4 cup granulated sugar

1/4 teaspoon cornstarch

2 cups fresh berries (raspberries, blueberries, blackberries, and/or sliced strawberries)

Directions:

  1. Preheat oven to 350°F. Line 12 muffin cup holes with liners.
  2. Stir together graham cracker crumbs, brown sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner. (I find that using a small shot glass or similar object can help pack the crusts easily.)
  3. Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla bean paste until (mostly) no lumps remain. You can use pure vanilla extract, but using the paste adds lots of flavor and the little vanilla bean flecks. (Room temperature ingredients are a must to avoid lumps, believe me!)
  4. Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
  5. To make the topping, place the lime juice, sugar, and cornstarch in a small saucepan over medium-low heat. Stir until it boils, then cook for 1 minute. Remove from heat and let cool to room temperature. It will thicken as it cools.
  6. Assemble the cheesecakes close to serving time. Brush the top of each cheesecake with a bit of the lime syrup. Place berries on top and brush the berries with more syrup. Chill until ready to serve. (The fruit is best added the same day as serving.) The fruit won’t stick to the cheesecake – it’s more of just a topping.
  7. Store loosely covered in refrigerator. Cheesecakes will last up to 4 days in refrigerator or can be frozen for up to one month. Once you add the fruit, eat within the day.

Notes:

You can find vanilla bean paste in most kitchen specialty stores (like Williams-Sonoma) or on Amazon.

source : crazyforcrust

 

 

Mandarin Custard Tarts with Poached Rhubarb

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Mandarin Custard Tarts with Poached Rhubarb

INGREDIENTS:

 

First, make the shortcrust pastry. You’ll need about 400 grams. You can use your own favourite sweet shortcrust pastry recipe, or the following:

200g flour sifted with 1/4 tsp salt
125 g butter
50g icing sugar
1 egg
zest of 1 or 2 mandarins 

Sift the flour and salt into a medium-sized bowl. Cut the butter into little pieces and rub into the flour using your fingers. Beat the egg, sugar and zest together and add to the flour mixture: it should be nice and firm like cookie dough.* If it’s too wet or soft, add a bit more flour. If it’s too dry, add a little milk. Form into a ball, wrap with plastic wrap and stick in the fridge for 30 minutes or so.

*A nice, firm cookie dough, like for sugar cookies or other cookies you roll out, not the kind you glop onto baking sheets.

While the pastry is resting in the fridge, prepare the mandarin custard filling:

1/4 cup milk
1/2 cup cream*
a few (5 or so) cardamom pods
a decent-sized piece of mandarin peel
1 cup mandarin juice
(from about 5-6 mandarins)
zest of about 2-3 mandarins
2 eggs, plus an egg yolk
(white reserved for brushing the inside of the pastry)
100g sugar

orange blossom water 
(optional)

Heat the milk and cream along with the cardamom pods and mandarin peel just until boiling. Cover and let steep for at least 10 minutes, maybe more, while you get everything else ready.

Squeeze about a cupful of mandarin juice and pour into a little saucepan. Boil vigorously until it reduces to about 1/4 cup. Let cool.

In a smallish bowl, whisk the eggs and egg yolk along with the sugar and mandarin zest until the sugar dissolves a bit and it’s well-combined. Add the reduced juice (ha! that’s fun to say) and whisk some more, then, using a sieve, strain out the cardamom pods and mandarin peel from the cream/milk mixture and pour that in. Give everything a good whisk to combine. If you have orange blossom water, add a couple drops of that – not to overpower it, but enough to give it that alluring hint of something seductively floral.

*I used a milk-cream mixture because I was almost out of cream. You could also just go ahead and use all cream.

Next, assembly! (The fun part, of course.)

Heat the oven to 170C. 

Roll out the pastry so it’s reasonably thin and use it to line a 12-cup muffin tin.* Line with baking paper, weigh the paper down with dry beans (or ceramic blind-baking beans or whatever you have), and blind bake at 170C for about 10-15 minutes until they’re just starting to get a golden hue and hold their shape.

Take them out of the oven, remove the baking paper liners and beans, and brush the inside with the reserved egg white. Pop back in the oven for another 5 minutes. Turn the oven down to 150C.

Let them cool down a bit before you put the custard filling in. You don’t have to go crazy and wait ages, I lasted about 5 minutes.

Using a small ladle, carefully pour the custard filling into each tart shell so that it comes almost all the way up to the top. Carefully (I tend to slosh these things around and make a huge mess, so be steady) place these in the oven.  Bake at 150C for about 20 minutes or until just set (no longer liquidy, though they may still have a teensy bit of wobble). Remove from the oven and cool completely.

* Or, 2 6-cup muffin tins, or individual tart tins, or whatever takes your fancy really – .

Next, poach the rhubarb for the topping:

2 stalks rhubarb, cut into little pieces that’ll fit in each tart
bits of mandarin peel
a couple tablespoons sugar

Heat the sugar and mandarin peel in about 1/2 cup water until the sugar is all dissolved and the mixture comes to a nice simmer. Add the rhubarb pieces and simmer gently for 2 or so minutes, so that they’re just cooked and tender but not totally falling apart. Remove from the liquid and let cool.

When everything is completely cool, top each tart with a bit of rhubarb and a mandarin segment (pith removed). Chill in the fridge until you’re ready to serve.