Easy Fall Chocolate Tart / #Choctoberfest

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It is #Choctoberfest this week, which means that a lot of your favorite bloggers will be sharing recipes featuring chocolate. My chocolate recipe today is an Easy Fall Chocolate Tart. I really do mean easy. There is no oven involved. Which is great because I know a lot of us are still experiencing summer! I made this recipe with four small tart pans thinking of a dinner party dessert, or maybe Thanksgiving.

You could also serve this for Christmas and decorate with candy canes. Crush them and sprinkle them all over, or use mini candy canes to decorate the way I did the pumpkins.

Easy Fall Chocolate Tart 

(printable recipe at end of page)

(Makes 4 mini tarts)

1 pound block solid Milk Chocolate 

3-5 ounces Heavy Whipping Cream

4 Mini Tart Pans (with removable bottoms)

9 ounce package Chocolate Wafer Cookies

4 ounces Butter

Candy Pumpkins

Royal Icing

1/2 cup Solid vegetable Shortening

1/2 cup Butter

1 teaspoon Clear Vanilla Extract

1 pound Imperial Sugar 10X Powdered Sugar

2 tablespoons Milk

Chop chocolate into small pieces for even and quicker melting. Place in double boiler to melt over low heat.

 Heat 6 ounces of heavy whipping cream in a separate pan. Do not get hot, just bring it to warm temperature.

Add warmed whipping cream to chocolate, a little at a time, and whisk together. The consistency should be slightly loose, and should take 3-5 ounces of cream. Keep double boiler on medium low heat.

Crush cookies with a food processor, or place cookies in a ziplock plastic bag, and crush with a rolling pin. Set aside.

The tart pans I used are 4 1/2" across, and 3/4" high. You will need 1/2 cup of crushed wafers per tart. Melt 1 tablespoon of butter, per tart, and add it to the crushed wafers. Add the butter a little at a time. If too much is added, they will become soggy. You can always add more.  Using a fork to mix the two together works very well. I mixed the crust for each tart individually, and not together. it is easier to use the correct amounts this way. Place the mix in each tart. Use your hands to push the crushed cookie mix against the sides of the tart pan and against the bottom. Try to keep the amount of cookie crust you are placing on the side of the pan even all the way around. That was my only struggle with these.

Pour chocolate in to each mini tart pan. Let set up. Make the buttercream frosting by creaming the butter and vegetable shortening together. Add the vanilla, and add the Imperial Sugar, (click for their awesome Halloween ideas!), a little at a time, mixing on medium speed. Once all the sugar is added, add the milk and mix again. This recipe makes 3 cups, so you may want to divide it in half. Color some of the frosting green for the leaves. Decorate with pumpkins and leaves.  Use a Wilton #4 for the stems and a Wilton #68 for the leaves. You can cover and refrigerate these, and they will collect moisture on them, but let them sit outside the fridge  for 15 minutes or so, before serving them so they will be soft and yummy! ( the moisture will dissipate)

 Thanks for joining me today! Don't forget to enter the #Choctoberfest Giveaway!

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Author: The Freshman Cook

Easy Fall Chocolate Tart

INGREDIENTS:

Tart

• 1 pound block solid Milk Chocolate
• 3-5 ounces Heavy Whipping Cream
• 4 Mini Tart Pans (with removable bottoms)
• 9 ounce package Chocolate Wafer Cookies
• 4 ounces Butter
• Candy Pumpkins

Royal Icing

• 1/2 cup Solid vegetable Shortening
• 1/2 cup Butter
• 1 teaspoon Clear Vanilla Extract
• 1 pound Imperial Sugar 10X Powdered Sugar
• 2 tablespoons Milk

INSTRUCTIONS:

1. Chop chocolate into small pieces for even and quicker melting. Place in double boiler to melt over low heat.
2. Heat 6 ounces of heavy whipping cream in a separate pan. Do not get hot, just bring it to warm temperature.
3. Add warmed whipping cream to chocolate, a little at a time, and whisk together. The consistency should be slightly loose, and should take 3-5 ounces of cream. Keep double boiler on medium low heat.
4. Crush cookies with a food processor, or place cookies in a ziplock plastic bag, and crush with a rolling pin. Set aside.
5. The tart pans I used are 4 1/2" across, and 3/4" high. You will need 1/2 cup of crushed wafers per tart. Melt 1 tablespoon of butter, per tart, and add it to the crushed wafers. Add the butter a little at a time. If too much is added, they will become soggy. You can always add more. Using a fork to mix the two together works very well. I mixed the crust for each tart individually, and not together. it is easier to use the correct amounts this way. Place the mix in each tart. Use your hands to push the crushed cookie mix against the sides of the tart pan and against the bottom. Try to keep the amount of cookie crust you are placing on the side of the pan even all the way around. That was my only struggle with these.
6. Pour chocolate in to each mini tart pan. Let set up. Make the buttercream frosting by creaming the butter and vegetable shortening together. Add the vanilla, and add the sugar, a little at a time, mixing on medium speed. Once all the sugar is added, add the milk and mix again. This recipe makes 3 cups, so you may want to divide it in half. Color some of the frosting green for the leaves. Decorate with pumpkins and leaves. Use a Wilton #4 for the stems and a Wilton #68 for the leaves. You can cover and refrigerate these, and they will collect moisture on them, but let them sit outside the fridge for 15 minutes or so, before serving them so they will be soft and yummy! ( the moisture will dissipate)

http://www.thefreshmancook.com/2017/10/easy-fall-chocolate-tart-choctoberfest.html

Created using The Recipes Generator

Strawberries and Cream Tart / #Ultimate Recipe Challenge

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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!

An InLinkz Link-up

Orange Cream Tart

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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!

 

Holly and Eggnog Tart and a Fun, Fun Giveaway!

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 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