makes one 9” tart
Chocolate Cookie Crumb Crust 2 cups chocolate cookie crumbs pinch of salt 6 tablespoons melted butter 3/4 teaspoon vanilla extract Combine cookie crumbs, salt, melted butter and vanilla. Toss to combine. Press into the bottom and up the sides of a 9" tart pan with removable bottom. Refrigerate for 15 minutes. Bake in a preheated 350 degree oven for 8 minutes just until set. Cool before filling. Bittersweet Chocolate filling- ⅔ cup (2 oz.) unsweetened cocoa powder ¼ cup granulated sugar ¼ cup cornstarch ¼ teaspoon salt 3 cups whole milk ½ cup heavy cream 2 egg yolks 10 oz. bittersweet chocolate (I used 60%) coarsely chopped 2 teaspoons vanilla 1 tablespoon unsalted butter In a large heavy saucepan, whisk together cocoa, sugar, cornstarch, salt and egg yolks. Add ½ cup of the milk, whisk to a smooth paste. In a separate saucepan, heat the remaining milk and heavy cream over medium heat until hot but not boiling. Gradually whisk a few tablespoons of the hot milk/cream into the cocoa/egg yolk mixture. Gradually add the remainder of the hot milk/cream, whisking constantly. Cook over medium heat, stirring constantly until pudding begins to thicken and bubbles form around the edges. Stir an additional minute then add the chopped chocolate, stirring to melt. Remove from the heat; stir in the vanilla and the butter. Place a piece of plastic wrap directly over the filling to prevent a skin from forming. Cool completely. Blueberry Conserve- 2 cups frozen wild blueberries+ 1 cup fresh blueberries 3 tablespoons good quality maple syrup 1 teaspoon cornstarch 1 teaspoon lemon zest Toss the wild blueberries with the maple syrup, cornstarch and lemon zest. Reserve the fresh blueberries. Pour the wild blueberry mixture into a medium saucepan and simmer over medium heat, stirring occasionally, until the blueberries and the liquid thickens, about 5 minutes. Remove from the heat and stir in the cup of fresh blueberries. Cool before serving. Whipped Cream- 1 cup heavy cream ½ teaspoon vanilla 2 tablespoons powdered sugar Combine ingredients in a medium bowl and mix with a hand-held mixer until the cream thickens. Chill until serving.
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