Tag Archives: Dessert

Apricot Crumble Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Place the apricots and water in a small non reactive saucepan. 

 

 

 

 

 

Simmer, uncovered, stirring frequently until the water is almost gone and the apricots are soft.

 

 

 

 

 

 

 

 

 

 

Place the apricots and remaining ingredients in a processor bowl

 

 

 

 

 

and process until smooth.  Set aside to cool.

 

 

 

 

 

This can be made a week ahead and kept in the refrigerator.

Almond Paste Crumbs

Place all in the food processor.

 

 

 

 

 

Process until crumbly.  Do not over process as you want fairly large crumbs.

 

 

 

 

 

Line a baking sheet with parchment and spread the crumbs out.  Bake about 7 to 10 minutes or until golden.

 

 

 

 

 

 

Assembly

 Spread the cooled apricot filling over the bottom of the baked crust.

 

 

 

 

 

Whip the cream with the powdered sugar and vanilla until stiff.

 

 

 

 

 

 

 

 

 

 

Pastry Cream.

 

 

 

 

 

 

Whisk the pastry cream to smooth

 

 

 

 

 

 

and fold in the whipped cream.

 

 

 

 

 

 

 

 

 

 

 

 

Spread this over the apricot filling.

 

 

 

 

 

Chocolate Coconut Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Individual tarts are used to illustrate the steps.

Cream of Coconut in can.

 

 

 

 

 

 

 

Cream of Coconut poured out of can.

 

 

 

 

 

Cream of Coconut whisked to bring together.

 

 

 

 

 

 

 

Heat the cream of coconut and white chocolate

 

 

 

 

 

 

until melted but do not boil.

 

 

 

 

 

Add the butter and continue to heat gently until the butter has melted.

 

 

 

 

 

Remove from the heat; whisk in the mascarpone.

 

 

 

 

 

 

Pour over the shredded coconut

 

 

 

 

 

 

then pour into the shell.

 

 

 

 

 

 

 

Glaze

Heat the cream, butter and clear corn syrup over medium heat until the butter is melted and mixture is steaming but do not boil.

 

 

 

 

 

 

Remove from the heat and add the semisweet chocolate.

 

 

 

 

 

 

 

 

 

 

 

Let sit for several minutes; whisk gently to smooth out chocolate.

 

 

 

 

 

 

Place the white chocolate in a microwave container and microwave about 1 1/2 to 2 minutes on half power.  Stir to smooth completely.

 

 

 

 

 

 

 

If the chocolate is too thick to drizzle easily, melt a tablespoon or so of shortening or cocoa butter in a microwave.

 

 

 

 

 

 

Add a little at a time until the chocolate will drop from a spoon in a steady stream without clumping up.

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour the chocolate glaze in the middle of the tart.

 

 

 

 

 

 

With an offset spatula, spread the chocolate glaze to cover the coconut just to the edge of the coconut.

 

 

 

 

 

 

Immediately, dip a spoon into the melted white chocolate and holding it 6 to 8 inches over the chocolate glaze, make random circles by moving the spoon in a circular motion.

 

 

 

 

 

 

 

Before either the glaze or white chocolate start to set, use a toothpick or bamboo skewer to draw a shallow line top to bottom near the edge of the tart.

 

 

 

 

 

 

 

Move over about an inch and draw a shallow line bottom to top;   Repeat till you get to the other side.

 

 

 

 

 

 

 

Repeat drawing lines sideways 3 or 4 times from the top of the tart to the bottom.

 

 

 

 

 

 

Lastly, pick the tart up and rap it firmly on the table to smooth out the topping.  Refrigerate to set top or freeze.

The sides should just drop away; if they don’t, use a pointed offset spatula between the edge of the tart and the pan.

 

 

 

 

 

Release the bottom with a straight spatula between the bottom of the tart and the pan.

 

 

 

 

 

 

 

 

 

 

Chocolate Press In Pastry

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Spray the center of the pan.

Combine flours, cocoa and baking powder in processor bowl. 

Mix briefly to combine.  Add butter and cut in until very fine. 

Add sugar.

Process briefly to mix.  Add egg and egg yolk

Process until a ball forms.

Divide the dough in half.

Divide one of those pieces in two.  Roll each piece into a 16 inch roll. 

Lay along the bottom inside edge of one half the pan.  Repeat with the other piece, overlapping the edges.

Press firmly against the edge of the pan.

Use the remaining half to cover the bottom of the pan.

Be sure to seal the seam well where the edge and the bottom meet

so it does not crack when baked.

Dock the crust with a fork.

Base Recipe for 9″ Truffle Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Heat the cream, butter and sugar until steaming and butter melts.

 

 

 

 

 

 

Whisk gently to make sure butter is melted and sugar is dissolved .

Remove from heat and add the chocolate and vanilla

 

 

 

 

 

 

submerging chocolate under the cream.   Let sit for 4 to 5 minutes.

 

 

 

 

 

Gently whisk to smooth out the remaining chocolate.

 

 

 

 

 

 

 

 

 

 

 

 

 

Using a rubber spatula, go around the bottom edges to make sure all of the chocolate is mixed in.
Pour into prepared shell.

Refrigerate until set.

Chocolate Strawberry Truffle Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Several hours before serving, hull the strawberries.  Place them, hulled side down on a cutting board.  Depending upon the size of the strawberries, cut straight down into 4 to 6 evenly spaced slices.  Keep them together and continue in this fashion with the remaining strawberries.

 

 

 

 

 

Starting at the outer edge of the tart, lay the strawberries down slightly over the edge of the filling with the pointed ends toward the edge of the tart.  Continue until  you have completed the circle.

 

 

 

 

 

Alternate a second circle of strawberries inside the first circle wit the pointed ends between those of the row above.

Alternate a second circle of strawberries inside the first circle with the pointed ends between those of the row above.

 

 

 

 

Continue in this manner until you have reached the center and completely filled the tart.

 

 

 

 

The size of the circles will decrease until you have room for only about 2 to 4 slices in the middle.

S’Mores Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Crust – For how to photos, please see Chocolate Crumb Crust.

Bring the cream to a simmer.

 

 

 

 

 

do not let it boil.  Add the chocolate;

 

 

 

 

 

submerge it under the cream.

 

 

 

 

 

 

and let sit for a few minutes then whisk until smooth.

In the meantime while the chocolate is softening place the peanuts in the bottom of the crust.

 

 

 

 

 

Place the marshmallows over the peanuts

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Pour the chocolate mixture over the nuts and marshmallows which will float to the top.

 

 

 

 

 

 

 

Push the marshmallows below the chocolate.

 

 

 

 

 

 

Refrigerate to set.

 

 

 

 

 

 

 

 

 

Release the tart.  Cut into 10 to 12 pieces.

Chocolate Cranberry Curd Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Place the cranberries in a rimmed baking pan and pick over to remove any that are blemished.

 

 

 

 

Cook the cranberries with sugar and water.

 

 

 

 

 

Cook over low heat until the cranberries are very soft.  Stir frequently until the sugar melts and the berries start juicing.  Bring to a boil, stirring frequently.  

 

 

 

 

 

Immediately puree in food processor (by batches if necessary).

 

 

 

 

 

 

 

 

 

 

Add the yolks and lemon juice to the processor and process briefly.  Place cranberry mixture in the top of a double boiler and add the butter.

 

 

 

 

 

 

 

Bring the water underneath to a boil and stir constantly until a thermometer reads 172 degrees.  Pour into the baked shell.

 

 

 

 

 

Smooth top and

 

 

 

 

 

cover directly with film.

 

 

 

 

 

 

Place in  the refrigerator.

Remove the film from on top of the cranberry curd.  Pour the glaze in the center and move it out to the edge of the curd with an offset spatula.

 

 

 

 

 

 

 

 

 

 

 

 

It often works to simply pick the pan up and rotate it around to move the chocolate to the edge.  Do not let it get on the crust, just seal the curd in.

Remove the side of the tart pan by placing the pan on a can and allowing the side to drop.

 

 

 

 

 

 

Place a flat spatula between the bottom of the pan and the tart shell.  Rotate it around the bottom to make sure the shell is free.

 

 

 

 

To release from the bottom shell, place two pancake turners on either side of the tart and lift it onto the serving dish.

 

 

 

 

Refrigerate if using within a day or two.  Freeze for longer storage.  If frozen, thaw in the refrigerator.  Serve at cool room temperature.