Papaya-Cream Cheese Tart With Macadamia Nuts & Choc. Sauce
Serving Size : 8
Preparation Time :1:00
Ingredients:
2 cups flour
6 ounces very cold unsalted butter -- 1/2-inch cubes
1/4 teaspoon salt
1/2 teaspoon sugar
1/3 cup cold water
12 ounces cream cheese
4 ounces heavy whipping cream -- whipped to soft peak
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 very ripe papaya, peeled -- cut in 1/4" slices
1/2 cup peach glaze, melted
1/2 cup macadamia nuts -- toasted
8 ounces bitter chocolate
8 ounces semisweet chocolate
2 1/2 cups heavy cream
4 tablespoons warm water
Directions:
STEP ONE: Prepare the Tart Shell--
Sift together the flour, salt, and sugar. Coat butter cubes with the flour mixture
and water and knead until malleable, but not homogeneous. (The amount of water given is approximate; adjust the amount used according to the dough's consistency.) Leave bits of plain butter, otherwise the dough becomes too elastic. Gently roll dough to 1/4-inch thickness and lay onto a tart pan. Trim edges and poke bottom of pastry with a fork. Bake in oven at 350 degrees F for about ten minutes or until tart shell browns slightly. Chill.
STEP TWO: Prepare Cream Cheese Filling--
Whip whipping cream until it forms soft peaks. In a mixer, beat cream cheese until it becomes fluffy. Fold in whipped cream, powdered sugar, and vanilla extract. Set aside.
STEP THREE: Assemble Tart--
Fill tart shell with cream cheese mixture. Arrange papaya slices in a pinwheel design over the top of the cream cheese. Place macadamia nuts in center of tart. With a pastry brush, coat top of tart with peach glaze. Refrigerate for 1/2 hour
before serving.
STEP FOUR: Prepare Chocolate Sauce--
Heat bitter chocolate, semisweet chocolate, heavy cream, and warm water in a saucepan, stirring frequently, until sauce is a smooth consistency.
STEP FIVE: To Serve--
Slice tart into 8 pieces. Drizzle chocolate sauce onto plate and place one piece of
tart on each plate.
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Showing posts with label Sauces - Toppings. Show all posts
Showing posts with label Sauces - Toppings. Show all posts
Poached Fresh Pears in White Burgundy with Chocolate Sauce
Serving Size : 6
Preparation Time :0:40
Ingredients:
6 large fresh pears
1 1/2 quarts white wine
1 cup sugar
6 cloves
2 cinnamon sticks
1 cup heavy cream
4 squares bitter chocolate
2 1/2 cups powdered sugar
1/2 cup butter -- (or margarine)
1/2 cup strong coffee
Directions:
STEP ONE:
Select large firm pears. Peel pears, leaving the stems. Core from the bottom, leaving a 3/4-inch hole. Bring the white wine, sugar, and seasoning to a boil in a saucepan. Place the pears in the wine and simmer until tender. Be careful not to
overcook. Set aside and let the pears cool in the wine.
STEP TWO: Chocolate Sauce--
Put cream, chocolate, powdered sugar, butter, and strong coffee in a double boiler and heat for 30 minutes or until the chocolate is melted. Mix well.
STEP THREE:
Drain the pears, spoon the chocolate sauce in a nice stem glass or a bowl, and place the pears in the center. Garnish with fresh mint leaves.
CHEF'S NOTE:
These pears are excellent served over French Vanilla ice cream and topped with
chocolate sauce.
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Serving Size : 6
Preparation Time :0:40
Ingredients:
6 large fresh pears
1 1/2 quarts white wine
1 cup sugar
6 cloves
2 cinnamon sticks
1 cup heavy cream
4 squares bitter chocolate
2 1/2 cups powdered sugar
1/2 cup butter -- (or margarine)
1/2 cup strong coffee
Directions:
STEP ONE:
Select large firm pears. Peel pears, leaving the stems. Core from the bottom, leaving a 3/4-inch hole. Bring the white wine, sugar, and seasoning to a boil in a saucepan. Place the pears in the wine and simmer until tender. Be careful not to
overcook. Set aside and let the pears cool in the wine.
STEP TWO: Chocolate Sauce--
Put cream, chocolate, powdered sugar, butter, and strong coffee in a double boiler and heat for 30 minutes or until the chocolate is melted. Mix well.
STEP THREE:
Drain the pears, spoon the chocolate sauce in a nice stem glass or a bowl, and place the pears in the center. Garnish with fresh mint leaves.
CHEF'S NOTE:
These pears are excellent served over French Vanilla ice cream and topped with
chocolate sauce.
Read more...
Chocolate Sauce for Fresh Fruit
Serving Size : 6
Preparation Time :0:40
Ingredients:
1 cup heavy cream
4 squares bitter chocolate
2 1/2 cups sugar
1/2 cup butter -- (or margarine)
1/2 cup strong coffee
Directions:
Put cream, chocolate, powdered sugar, butter, and strong coffee in a double boiler and heat for 30 minutes or until the chocolate is melted. Mix well.
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Serving Size : 6
Preparation Time :0:40
Ingredients:
1 cup heavy cream
4 squares bitter chocolate
2 1/2 cups sugar
1/2 cup butter -- (or margarine)
1/2 cup strong coffee
Directions:
Put cream, chocolate, powdered sugar, butter, and strong coffee in a double boiler and heat for 30 minutes or until the chocolate is melted. Mix well.
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Almond Cranberry Sauce
SERVINGS: 18
CATEGORY: Dessert
TIME: Prep/Total Time: 25 min.
Ingredients:
* 2 cups fresh or frozen cranberries
* 1-1/4 cups sugar
* 1/2 cup water
* 1/3 cup apricot preserves
* 5 teaspoons cornstarch
* 2 tablespoons cold water
* 1/4 cup slivered almonds
* 1 tablespoon lemon juice
* 1 loaf (10-3/4 ounces) frozen pound cake, thawed and sliced
* Whipped topping
Directions:
In a large saucepan, combine the cranberries, sugar, water and apricot preserves. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until cranberries pop, about 10 minutes, stirring occasionally.
Combine cornstarch and cold water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in almonds and lemon juice. Serve over pound cake. Garnish with whipped topping. Refrigerate leftovers. Yield: 2-1/4 cups.
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