Hearts Delight Torte Recipes

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HEARTS DELIGHT ECLAIR - MADE WITH PUFF PASTRY SHEETS



Hearts Delight Eclair - Made With Puff Pastry Sheets image

Originally found in Taste of Home magazine, listed as a "runner up" in one of their contests. Submited by Lorene Milligan of Chemainus, British Columbia. As a surprise for a good friend, it was a part of a carry in meal I prepared for her and her family for her birthday and has been requested over and over by everyone who has tried it since. Today I do not cut into a heart shape but instead leave it as a square (to get it to go as far as I can!) Ready made puff pastry sheets make this a breeze to prepare and the appearance is VERY elegant! A real show-stopper!

Provided by Lady Dancer

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

17 1/4 ounces frozen puff pastry, thawed
3 cups cold milk
1 (5 1/8 ounce) package vanilla instant pudding mix
2 cups whipping cream
1 teaspoon vanilla extract, divided
1 cup confectioners' sugar
2 -3 tablespoons water (to spreading consistency)
1/4-1/2 teaspoon almond extract (to taste, we like 1/2)
1/2 cup semi-sweet chocolate chips
1 teaspoon shortening

Steps:

  • On a lightly floured surface, roll each puff pastry sheet into a 12 inch square.
  • Place on ungreased cookie sheets.
  • (Original recipe calls for: "Using an 11 inch heart pattern, cut each pastry into a heart shape" - either way works well).
  • Bake at 400 degrees for 12-15 minutes or until golden brown. (Do not underbake - it's a good idea to check your oven temperature. If underbaked, the pastry will fall.).
  • Remove to wire rack to cool.
  • Meanwhile, whisk milk and pudding mix until thickened, 1-2 minutes.
  • In a mixing bowl, beat cream and 1/2 t vanilla until stiff peaks form. Carefully fold into pudding until consistent color but do not over stir.
  • Split puff pastry sheets horizontally with a serrated knife.
  • Place one layer on a serving plate and top with 1/3 of the pudding mixture.
  • Repeat twice.
  • Top with remaining pastry.
  • In a small bowl combine confectioners sugar, water, almond extract and remaining vanilla and stir until smooth. (If necessary you can use a few drops more water if you find it difficult to spread but do not thin too much or you lose the white color which adds to its appearance).
  • Carefully spread over top of dessert.
  • Melt chocolate chips and shortening. Pipe in diagonal lines in one direction over frosting (if you don't have tips for piping, place in a plastic zip lock baggie,seal the bag and cut a small piece off the corner of the baggie to do the piping).
  • Refrigerate until set - (remove from fridge about 15-20 minutes before serving to soften the top for easy cutting)
  • This holds well overnight but we never seem to have any leftovers to keep any longer than that!

Nutrition Facts : Calories 523.3, Fat 35, SaturatedFat 15.8, Cholesterol 62.9, Sodium 321.9, Carbohydrate 48.1, Fiber 1, Sugar 25.2, Protein 6.1

CHOCOLATE ECLAIR DELIGHT



Chocolate Eclair Delight image

It's amazing how the layers of this eclair torte soften overnight into a cake-like texture. Just before serving dessert, I like to dust the top with cocoa. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 servings.

Number Of Ingredients 13

1/2 cup sugar
1/3 cup baking cocoa
2 tablespoons plus 1 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1 can (12 ounces) fat-free evaporated milk
1 cup fat-free milk
1/2 cup egg substitute
1 teaspoon vanilla extract
TOPPING:
2 cups reduced-fat whipped topping
1 tablespoon plus 1/2 teaspoon baking cocoa, divided
9 whole graham crackers, halved

Steps:

  • In a large heavy saucepan, combine the first five ingredients. Gradually whisk in evaporated milk and milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes longer or until thickened. , Remove from the heat. Stir a small amount of hot filling into egg substitute; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Press plastic wrap onto surface of filling; cover and refrigerate until cooled. , Meanwhile, in a small bowl, combine whipped topping and 1 tablespoon cocoa; set aside. Arrange half the crackers in a 9-in. square pan coated with cooking spray. Layer half of the filling and topping over the crackers. Repeat layers. Cover and refrigerate overnight. Just before serving, sprinkle with remaining cocoa.

Nutrition Facts : Calories 209 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 213mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 7g protein.

ECLAIR TORTE



Eclair Torte image

The pastry part of this torte bakes into one big crust, which eliminate filling individual eclairs. The homemade pudding is replaced with a rich vanilla layer that's a snap to blend together using convenient instant pudding and cream cheese.-Kathy Shepard, Shepherd, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 10

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 package (8 ounces) cream cheese, softened
3 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
2 to 3 tablespoons chocolate syrup

Steps:

  • In a small saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 13x9-in. baking pan. Bake at 400° until puffed and golden brown, 30-35 minutes. Cool completely on a wire rack. If desired, remove puff from pan and place on a serving platter. , In a large bowl, beat cream cheese until light. Add milk and pudding mix; beat until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers.

Nutrition Facts : Calories 350 calories, Fat 23g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 348mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 0 fiber), Protein 7g protein.

KATO'S CHOCOLATE HAZELNUT DELIGHT TORTE



Kato's Chocolate Hazelnut Delight Torte image

This is the cake that I request for my birthday. It's so good, definitely worth the extra effort. I hope you enjoy.

Provided by Baby Kato

Categories     Dessert

Time 1h30m

Yield 8-12 slices, 8-12 serving(s)

Number Of Ingredients 12

1 (18 ounce) box dark chocolate cake mix
1/2 cup chocolate, bittersweet, grated
1 tablespoon espresso, fine grind
1 1/2 cups unsalted butter, softened
4 cups icing sugar
4 ounces bittersweet chocolate, melted
2 tablespoons instant coffee, dissolved in
1 tablespoon boiling water
2 tablespoons pure vanilla extract
1/2 cup hazelnut-flavored liqueur, frangelica
1 cup hazelnuts, toasted, sliced
1/8 cup hazelnuts, ground

Steps:

  • Cake - Preheat oven.
  • Grease and flour two round 9" cake pans.
  • Mix cake as directed on back of package.
  • Gently add the grated bittersweet chocolate and the ground espresso to the prepared cake mixture, then pour into pans and bake.
  • Cool cakes completely on wire racks.
  • Slice each cake layer into two even layers.
  • Buttercream Icing - Beat the butter until it is light and fluffy, then add the icing sugar slowly, until well blended.
  • Divide the buttercream icing into four bowls equally.
  • In #1 bowl add the melted chocolate to the icing, in #2 bowl add the coffee liquid to the icing and in #3 & #4 bowls add 1 tbsp vanilla to both bowls of icing.
  • To assemble the cake, place first cake layer.
  • on plate.
  • Sprinkle cake with 2 tbsps of frangelica and spread chocolate buttercream onto cake.
  • Top cake with second cake layer, sprinkle cake with 2 tbsps of frangelica and spread.
  • vanilla buttercream onto cake.
  • Top cake with third cake layer, sprinkle cake with 2 tbsps of frangelica and spread coffee buttercream onto cake.
  • Top cake with fourth cake layer, sprinkle cake with remaining frangelica and spread vanilla butter cream onto top and sides of cake.
  • Press the sliced hazelnuts into the sides of the cake and garnish the top with the ground hazelnuts.
  • Chill cake in fridge for several hours.
  • One hour before serving remove cake from fridge and allow to slowly come to room temperature.

Nutrition Facts : Calories 986.9, Fat 60.5, SaturatedFat 27.5, Cholesterol 91.5, Sodium 538.7, Carbohydrate 113.3, Fiber 4.8, Sugar 84.7, Protein 8.2

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