Showing posts with label tart. Show all posts
Showing posts with label tart. Show all posts

Wednesday, July 13, 2016

Strawberries and Cream Tart / #Ultimate Recipe Challenge


Sometimes food becomes coupled with other food, and it turns out to be a perfect match made in culinary heaven. That is how I feel about this Strawberries and Cream Tart. Of course, strawberries are a great match to lots of foods. But, I am talking about the "perfect" match. The creamy, tart, chocolatey flavors that exist only when you are taking a bite of the perfection that is known as this Strawberries and Cream Tart!
This tart is deceiving, as it is so very simple to make, and it comes together quickly. It should be made ahead of time, it only requires a few ingredients, and there are no last minute preparations needed! Your family will love it and your guests will be in awe!
Today I am participating in the #Ultimate Recipe Challenge. All the recipes have a strawberry theme. When you are done reading my recipe, please scroll down and enjoy all the other strawberry recipes!
 
Strawberries and Cream Tart
(printable recipe)
Makes 1 mini tart

2-3 Chocolate Graham Crackers, crushed into crumbs
1/4 cup Butter, melted
1 cup Heavy Whipping Cream
1/4 cup Sugar
7-10 large, fresh Strawberries


Pour the whipping cream in a large mixer. Start the mixer and mix on high speed. Add the confectioner's sugar. If you only have granulated sugar, you can use it. Continue to mix until stiff peaks begin to appear. It may take a bit longer if you are using granulated sugar. Set in fridge.
 
Mix the crushed graham crackers and the butter. You might not need the entire 1/4 cup of butter, so add it a little at a time, and mix before adding more. One you have the consistency you are happy with, place the graham cracker in the tart and move it around to fit the bottom and up the sides. Take 2 small scoops of the whipped cream and place in the tart.
Spread the whipped cream around the bottom of the tart.
 Slice a strawberry, so the slices fill the tart pan.
Add a layer of whipped cream, covering the strawberries. Cover the whipped cream with a layer of sliced strawberries.
Cover the strawberries with another layer of whipped cream. This is the top layer. 
 Decorate the top layer with strawberry slices and a whole strawberry in the center.
Refrigerate the tart until you are ready to serve. A few hours in the refrigerator allow the cream to saturate the graham crackers a bit, giving them a fantastic flavor. Cut into slices to serve.
 Enjoy!










Sunday, August 31, 2014

Orange Cream Tart

Happy Labor Day Weekend to everyone! I hope your celebrations are full of fun and relaxation!! Today I shared my Orange Cream Tart with Mindie at Bacon Time with the Hungry Hypo. Pop on over and see how to make this yummy, tasty ode to the last days of summer!

Orange Cream Tart  
 This tart is refreshing and simple to make. You could also 
substitute lemon for the orange, or key lime too!

Thanks for stopping by!

 

Friday, December 14, 2012

Holly and Eggnog Tart and a Fun, Fun Giveaway!

 Today, I wanted to make a dessert that would utilize my contributions to the 2012 Deck The Halls Giveaway, and give you a great recipe that would be perfect for Christmas dinner.  Every Christmas I make a special dessert for our special meal. Usually it is a decadent cheesecake topped with chocolate ganache and cherries. This year I wanted to change it up a bit, so I will be making this decadent Holly and Eggnog Tart. Do you notice a theme here? But, no worries! Because it is a special occasion dessert, I don't think there are calories! ;)  My contributions to this fun giveaway include a Wilton Tart Pan, a Wilton Pastry Mat, and some Wilton Mini Cookie Cutters. Here's my recipe, and then the giveaway!!!!!

Holly and Eggnog Tart

Crust
 2 cups Flour
2/3 cup Shortening
2 teaspoon Sugar
2-4 tablespoons Water
1 egg
Red  and Green Food Color

Filling
 (adapted from Pillsbury)
 1 envelope Unflavored Gelatin
1 1/2 cups Eggnog
1 cup Confectioners Sugar
1/4 cup Butter, softened
2 8oz. Cream Cheese, softened
1/4 teaspoon Nutmeg
1/2 teaspoon Vanilla

Preheat oven to 450 degrees.
Mix all your crust ingredients except for the water.
I mixed with a food processor, but a fork will work also.
Add the water a tablespoon at a time, and mix well in between.
I ended up using 4 tablespoons. Roll the dough out to the
size of your tart pan.
Pick up the dough and place it into your pan. Press 
the dough close to the sides all around.
Take your rolling pin and roll over the top of the tart pan.
This will release all the dough around the top.
If some of your sides seem thick with dough, 
push the dough into the sides again, and then roll the rolling pin
over the top to remove any excess.
With your extra dough, cut out 12 holly leaves and 
make 12 small round balls of dough~3 for each 
cluster of holly leaves.
Make some egg wash by adding a little water
to a beaten egg. Brush the edge of your crust with the egg wash.
Then brush the bottoms of the leaves and the balls with the egg wash.
and arrange them on the crust.
Now split the egg wash between two small bowls.
Use food color to make one bowl red and one bowl green.
With a small brush, paint the leaves green and the balls 
red. for the berries.
Place parchment paper or foil crumbled up
 under the center leaf to hold it up until
it is done baking.
If you don't use the paper or foil, the leaves will be droopy.
Bake for 9-11 minutes. Cool completely.
Once the crust is cooled remove the paper. There will
be marks in the crust where the paper was, but don't
worry because you will be covering it up.
As your crust cooks and then cools, start on your filling.
Pour 1/2 cup of eggnog into a small sauce pan, 
and sprinkle the unflavored gelatin over it.
Let it stand for 1 minute to soften the gelatin.
After the minute, cook the eggnog on medium until the 
gelatin is dissolved. Remove from heat and set aside.
In a mixing bowl, combine the confectioners sugar, 
cream cheese, and butter. Beat until light and fluffy.
Gradually add the nutmeg, vanilla, gelatin mix, and the rest 
of the eggnog. 
Beat on high until smooth. 
Refrigerate for 15 minutes.
You want the filling to to feel thick when you stir it.
 Fill your cooled crust with the filling.
Refrigerate for 4 hours before serving.
Cut and enjoy!

and now......
2012 Deck the Blogs Giveaway!!




Welcome to the 2012 Deck the Blogs Giveaway hosted by Dreaming All Day with co-hosts Pint Sized Baker, The Freshman Cook and This Gal Cooks. We have also teamed up with Pick Your Plum to make this giveaway even more awesome with a $75 box worth of PYP goodies!! Needless to say, we are all super excited to offer all of these amazing prizes to 5 lucky winners, and want to wish everyone a wonderful Christmas/Holiday season from our families to yours and more importantly, we sincerely want to thank you for taking the time to visit our blogs, and read/view our social media posts over the past year!!

5 lucky winners will be randomly selected by Rafflecopter to win the following prizes!!

  1. $75 Pick Your Plum Box 2. $25 Williams-Sonoma eGiftcard 3. 1 Dozen Cake Pops made by Pint Sized Baker herself! 4. (1) Wilton Pastry Mat, (1) Wilton Tart Pan, (1) Mini Holiday Cookie Cutter Set 5. (2) Jars of Jam from Stonewall Kitchen


a Rafflecopter giveaway