Amy’s Strawberry Chocolate Tart
Strawberry Chocolate Tart
I had an extra pie crust, some strawberries and a dinner with friends. I had said I’d bring the dessert. Since I made strawberry pie the day before for another friend I wanted to do something a little different. I decided to go with a tart. I also know the host of the dinner is mad for chocolate so I wanted to incorporate chocolate into the dessert. Here is the dessert I ended up with. It was a big hit and I plan on doing something similar with raspberries soon.
Amy’s Strawberry Chocolate Tart
1 pie crust- homemade or store bought*
1 cup chocolate chips- or 6 oz. bittersweet chocolate
2 T. butter
1 qt. fresh strawberries, washed and stem ends sliced off
Strawberry glaze:
1 c. strawberries, chopped
1/2 c. sugar, or to taste
1/4 c. water
1 T. cornstarch
Using a tart pan, roll out your crust and fit it into the pan- trim off any excess. Pre-bake your crust. To do this the prepared pie crust should be pricked all over with a fork. Cover the surface with foil and then pie weights. I use dry beans for my pie weights. Pre-heat oven to 400-degrees. Bake crust for 15-20 minutes. Check to be sure it doesn’t get too brown. Remove weights and foil and cool until ready to use. While crust is baking you can prepare the strawberry glaze. Combine 1 cup berries and sugar in small saucepan and bring to a simmer. Cook five minutes, mashing the berries a little. Strain out the solids and return the liquid to the pan. Combine the water with the cornstarch and add to the strawberry liquid, cooking until thickened and bubbly. Remove from heat to cool. Combine chocolate and butter in microwave- safe dish and microwave on high for 45 seconds to a minute . Stir mixture until smooth- you might need to nuke it a few more seconds. Spread melted chocolate over the bottom of the tart crust. Press the berries into the chocolate- pointed side up. Once the tart is full of berries spoon some of the glaze over the berries and chill at least an hour before serving. Serve with whipped cream, if desired. Serves 6.
Half and Half Dough*
This is a great crust for liquid fillings like custard type pies and fresh fruit pies.
¼ c. butter, room temp
½ c. shortening, room temp- you can use lard instead
¼ c. sugar
½ t. salt
2½ c. pastry or all purpose flour
1/8 t. baking powder
¼ c. milk
1 t. lemon juice
Cream together the first 4 ingredients until smooth. Mix together the flour and baking powder. Set aside. Combine milk with the juice and set aside. Stir ½ c. of the flour into butter mixture. Stir until smooth. Add a little of the milk, stirring until smooth. Add remaining ingredients alternately until finished. Dough will firm up once chilled. Chill at least 4 hours before using. Makes 2 crusts.
Cover crust with melted chocolate
Arrange berries on top of chocolate
Spoon glaze over berries and chill tart before serving
Chocolate Crepes
Chocolate Crepe
After making dessert crepes the other day I decided to make a batch of chocolate crepes, too. I still had strawberries so that is what I used to fill them, along with some whipped cream. Truth is, you can fill them with all sorts of stuff. I had fresh berries so that is what I used. I added some Kahlua to the batter for a little extra flavor and it worked out just great. Here is the recipe.
Chocolate Crepes
1 c. flour
4 eggs
1 1/2 c. milk
¼ c. cocoa
3 T. sugar
¼ c. Kahlua or other coffee flavored liqueur or ¼ c. strong coffee
1/4 c. butter, melted and cooled
Mix all ingredients in blender (except butter) until smooth, scraping sides often. Add butter and blend well. Let stand for 30 minutes before using, or batter can be refrigerated, covered, overnight. Beat again, just before using.
Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 1 tablespoon of batter, tipping pan to cover bottom of pan completely with batter. Cook until edges start to brown, turn over and cook until lightly browned (about 2 minutes per side.)
Crepes can be made day ahead or even frozen between sheets of waxed paper and frozen. Makes 18.
Strawberry filling: I just sliced a couple of pounds of berries and added a little sugar- about ½ cup- a tablespoon of vanilla and a healthy dash of cinnamon.
When filling the crepes I spooned some berries down the center of the crepe and added some whipped cream. Folded over, topped with a few berries and another bit of whipped cream.
Cooking the crepe
Adding the berries
Added some whipped cream, too.
Chocolate Waffles
Chocolate Waffles
These are fun because they can be for breakfast, brunch or even dessert. I like to make a batch and keep them in the freezer. That way I can pop them in the toaster when I need dessert in a pinch. Topped with a scoop of ice cream and fresh strawberries they make a great dessert for a last minute dinner with friends.
Chocolate Waffles
2 eggs, room temperature
1/2 stick butter, melted and cooled
1 t. vanilla
1 c. buttermilk
1 c. flour
3/4 c. sugar
1/2 c. cocoa
1 t. cinnamon
1/2 each baking powder and baking soda
1/4 t. salt
1/4 t. nutmeg
Beat first three ingredients until light and foamy, about 2 minutes. Stir in milk. Beat in dry ingredients just until blended. Bake until waffles are cooked through. Makes 4 cups batter. Serve with whipped butter or sour cream and fresh fruit. I like them just dusted with powdered sugar, too.
Chocolate Buttermilk Doughnuts
Chocolate Buttermilk Doughnuts
These are a cake type doughnut- using baking powder as leavening instead of yeast. These doughnuts have a soft texture inside with a slight crispiness to the outside. We made them yesterday using a doughnut cutter so we got both rings and doughnut holes. I am happy just serving them with a dusting of powdered sugar. With the help of some creative kids we ended up with chocolate doughnuts glazed, sugared and decorated with sprinkles. So pretty and so tasty. Here is the recipe.
Chocolate Buttermilk Doughnuts
3 1/4 cups flour
1/3 c. cocoa
1 T. baking powder
2 t. cinnamon
1 t. salt
2 beaten eggs
1 c. sugar
1 t. vanilla
2/3 c. buttermilk
1/2 c. butter, melted
oil for deep frying- I used coconut oil
assorted topping such as cinnamon sugar, powdered sugar, powdered sugar glaze, sprinkles, chocolate glaze
Combine dry ingredients and set aside. Beat together eggs, sugar and vanilla. Combine the buttermilk with the melted butter. Add half the flour mixture to the egg mixture and stir until just blended. Beat in half of the buttermilk mixture. Repeat with remaining ingredients. Cover and chill dough for at least a couple of hours before using. When ready to make doughnuts heat oil in a pan until it reaches about 375 degrees. While oil is heating, on floured surface, roll dough 1/2 -inch thick and cut out with a doughnut cutter. Fry doughnuts about 1 minute per side. Drain on paper towels. If rolling in sugar do so while they are still warm. They can be frosted and decorated with sprinkles when warm or at room temperature. Makes 20-25 doughnuts.
Decorating the doughnuts
Dipped in glaze and rolled in sprinkles
Flourless Chocolate Mousse Cake
Flourless Chocolate Mousse Cake
If you are still looking for a special dessert for Valentine’s Day this cake might just be what you are looking for. It is easy to make and impressive to serve. I decorated it with powdered sugar and chocolate whipped cream.
Flourless Chocolate Mousse Cake
½ c. each sugar and water
1 stick butter
12 oz. semi sweet chocolate
6 eggs
¼ dark rum or other liqueur
Butter an eight inch cake pan and line with parchment. In saucepan heat together water and sugar until they boil. Stir in butter and bring to boil. Remove from heat and stir in chocolate until melted. Beat in eggs until smooth and stir in rum. Pour batter into prepared pan and place pan in a roasting pan. Pour boiling water into roaster to come up sides of pan 1 inch. Bake in a preheated 325 degree oven for 45 minutes. Cool, invert onto plate.
Serve cake topped with whipped cream and decorate with raspberries, other fresh fruit or even toasted nuts. Dense and rich this cake serves 8-10. Leftovers can be frozen.
Fresh out of the oven
Chocolate Whipped Cream
1/2 c. whipping cream
1/4 c. powdered sugar
2 T. cocoa
Combine powdered sugar and cocoa and set aside. Whip cream until soft peaks form and then beat in the powdered sugar mixture. Pipe onto desserts.
Chocolate Whipped Cream
Coconut Snowballs
Coconut Snowballs
We made these in a chocolate cooking class last night. With Valentine’s Day quickly approaching I thought I’d share the recipe with you. While the recipe calls for baking a cake and cutting it into squares I prefer to bake cupcakes. That way they can be called snowballs. All too appropriate this time of year. Whether you bake a cake and cut it into squares or make the cupcakes they do need to be frozen before dipping in the chocolate sauce.
Coconut Cake Squares aka Snowballs
1 white cake, prepared and frozen solid
1 c. cocoa
1 1/4 c. sugar
2 c. water
1 t. vanilla
½ c. desiccated coconut (available at cake supply stores and some health food stores)
Cut frozen cake into small squares, or cake can be baked in regular or mini cupcake tins. Keep cake frozen until ready to use. Meanwhile, combine remaining ingredients, except coconut in a medium saucepan. Bring to a boil then simmer 5 minutes. Remove from heat and cool completely.
Using toothpicks or fondue forks, dip cake in sauce let drain a few seconds, then roll in the coconut. Can be used right away or frozen again for later use.
