WHITE CHOCOLATE TARTLETS WITH STRAWBERRY COULIS
Categories Milk/Cream Food Processor Mixer Chocolate Fruit Dessert Bake Vegetarian Cream Cheese Strawberry Almond Summer Chill Bon Appétit
Yield Makes 8
Number Of Ingredients 14
Steps:
- Make crusts:
- Preheat oven to 350°F. Grind biscotti and almonds in processor until finely ground. Add butter and process until well blended. Divide mixture equally among eight 4 1/2-inch diameter tartlet pans with removable bottoms (about 1/3 cup mixture for each). Press mixture onto bottoms and up sides of pans. Bake until crusts are golden brown, about 15 minutes. Transfer pans to racks; cool completely.
- Make filling:
- Bring 1/2 cup whipping cream to boil in heavy medium saucepan. Remove from heat. Add chopped white chocolate and stir until melted and smooth. Cool mixture to room temperature. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add white chocolate mixture and beat until well blended. Beat remaining 3/4 cup whipping cream, sugar and vanilla in medium bowl until medium-firm peaks form. Fold into cream cheese mixture in 2 additions. Divide filling among prepared tartlet crusts (about 1/2 filing for each). Refrigerate at least 2 hours.
- Make coulis:
- Combine strawberries, water, 3 tablespoons sugar and lemon juice in blender. Purée until smooth. Cover and refrigerate until cold, at least 2 hours. (Tartlets and coulis can be prepared 1 day ahead. Keep refrigerated.)
- Remove tartlets from pans. Place 1 tartlet on each of 8 plates. Spoon strawberry coulis alongside and serve.
WHITE CHOCOLATE CRANBERRY ALMOND TART
A sweet white chocolate drizzle perfectly balances the tangy cranberries in my signature holiday dessert. I also make this tart for local coffee houses and restaurants. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack., In a saucepan, combine filling ingredients; bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips., Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate 2 hours or until cold. , In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.
Nutrition Facts : Calories 393 calories, Fat 18g fat (9g saturated fat), Cholesterol 25mg cholesterol, Sodium 115mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.
WHITE CHOCOLATE MOUSSE AND BERRY TART
Categories Milk/Cream Berry Chocolate Dairy Egg Dessert Bake Freeze/Chill Raspberry Strawberry Summer Chill Bon Appétit
Yield Serves 8
Number Of Ingredients 15
Steps:
- For Crust:
- Combine flour, sugar and salt in large bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal. Beat egg yolks to blend in small bowl. Pour yolks over flour mixture and stir with fork to combine. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Dough can be prepared 3 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before continuing.)
- Preheat oven to 375°F. Roll out dough between sheets of waxed paper to 14-inch round (scant 1/4 inch thick). Peel off top sheet of waxed paper. Using second sheet of paper as aid, invert dough into 11-inch-diameter tart pan with removable bottom. Carefully press into pan. Trim and finish edges, patching any holes with scraps. Freeze until firm about 15 minutes.
- Line crust with aluminum foil and fill with dried beans or pie weights. Bake until sides are set, about 23 minutes. Remove beans and foil and continue baking until crust is golden brown, piercing bottom with toothpick if crust bubbles, about 12 minutes. Remove from oven. Immediately sprinkle chocolate over crust. Let stand until chocolate melts, about 4 minutes. Using back of spoon, carefully spread chocolate over bottom and up sides of crust. Cool.
- For Filling:
- Measure 1 tablespoon crème de cassis liqueur into heavy small saucepan; sprinkle unflavored gelatin over and let stand 5 minutes to soften. Add 3/4 cup whipping cream and stir over low heat until gelatin dissolves. Add 7 ounces white chocolate and stir until melted and smooth. Transfer to medium bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
- Whip remaining 1/2 cup whipping cream in medium bowl until soft peaks form. Add remaining 2 tablespoons crème de cassis and whip until stiff peaks form. Fold whipped cream into white chocolate mixture. Fold in raspberries. Spoon filling into crust. Refrigerate until beginning to set, about 30 minutes. Arrange strawberries atop filling, cut sides down and points toward edge. To form optional white chocolate curls, slide vegetable peeler across white chocolate. Garnish tart with chocolate curls. (Tart can be prepared 6 hours ahead. Refrigerate.)
WHITE CHOCOLATE FRUIT TART
It takes a little time to make, but this tart is absolutely marvelous, especially in summer when fresh fruit is in abundance. -Claire Darby, New Castle, Delaware
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300° for 25-30 minutes or until lightly browned. Cool on a wire rack., For filling, in a small bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes. , Drain oranges and pineapple, reserving 1/2 cup fruit juices. Arrange the oranges, pineapple, strawberries and kiwi over filling., For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved fruit juices until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool., Brush glaze over fruit. Refrigerate for 1 hour before serving. If desired, sprinkle with fresh basil or mint. Refrigerate leftovers.
Nutrition Facts : Calories 335 calories, Fat 21g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 133mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
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- For the crust add oats and almonds into a food processor. Pulse until finely ground. Then add maple syrup, almond pulp (optional) and coconut oil. Process for a few seconds into a moist mixture.
- Firmly press dough into the tart and press up on the sides as well. Bake at 350F for about 10-15 minutes until the crust appears golden brown. Let sit for about 10 minutes and then transfer onto a cooling rack.
- In a small saucepan add mixed berries, water and maple syrup. Simmer for about 5-10 minutes over low-medium heat until cranberries have broken down. With a hand mixer, puree the berry mixture. Add 1 tsp of agar powder and simmer for another 5 minutes over medium-high heat while stirring continuously. Set aside to cool for a couple minutes, then pour berry jam/sauce into the crust (½ way full) and let set in the fridge for about 15 minutes.
- In the meantime prepare the white chocolate layer. Add cacao butter (or white chocolate), coconut oil and coconut milk in a small saucepan and heat over low until chocolate has melted. Set aside.
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