Goodies By Anna

Mini Chocolate Tartlets

After making this Chocolate Truffle Tart with Fresh Raspberries last month I had some leftover tart dough and filling that I saved in the freezer. Today I decided to put them to use in these darling Mini Chocolate Tartlets topped with freshly whipped cream and shaved chocolate.

Each of these miniature tarts is around 1 1/2" in size, perfect for a tea party, bridal shower or dessert buffet.  Here is how you can make your own.

 

The basic recipe for the dough and filling is here but I used the leftovers from this recipe to make only 8 mini tartlets. Preheat the oven to 375. Spray mini tartlet pans with Pam For Baking and set aside.

Roll the dough out to 1/8" thick and cut out a circle that is a little larger than the tartlet pan. Carefully drape the cut dough into the pan, pressing down on the bottom and up the sides. When all tartlet pans are finished place them in the freezer for 30 minutes. When finished chilling, line each tartlet pan with aluminum foil sprayed with Pam For Baking. Fill the aluminum with pie weights or pennies. Bake the tartlets for around 10-15 minutes.

Remove from oven and carefully take off the aluminum foil and pie weights. Return tartlets to the oven for another 10-15 minutes or until the crust looks crisp on the edges and the bottom doesn't look too wet. Let tartlets cool in pans and then carefully remove from pans and set aside.

If you are using leftovers, here is how you can re-liquify the filling. Let filling come to room temperature and place an amount that looks like it will fill the tartlets into a microwaveable bowl. Heat in microwave for 20 second intervals, making sure to stir well until smooth and pourable. Pour the filling into the cooled tartlet shells and place in the fridge for at least an hour.

While the tartlets are chilling make the whipped cream. Remember to have your cream, beaters and bowl well chilled before beating. I used a little vanilla flavoring in mine. Spoon or pipe over the chilled tartlets and shave some bittersweet chocolate on top for garnish.

Apricot Blackberry Galette

This apricot blackberry galette is basically a fancy name for a very unfancy dessert! The galette is a freeform rustic-style pie or tart made from a dough called pate brisee. Pate brisee is very similar to a pie dough although the end result is a bit more crispy rather than flakey. This dessert is a fantastic and easy way to use up delicious summer fruits.

 

I used apricots and blackberries in mine but any stone fruit and berry will work. The pate brisee dough is given a bit of texture with the addition of cornmeal. Because the basic pate brisee recipe is similar to my favorite pie dough recipe I incorporated some of the ingredients and techniques into the pate brisee: I substituted 1/4 cup cold vanilla vodka and 1/4 cup ice water for the 1/2 cup of ice water called for in the recipe. The vodka performs like water however it doesn't allow for extra glutten formation with the flour like water does, which can make a crust tough.

 

I also used 1 Tablespoon of sugar instead of the 1 teaspoon of sugar called for in the recipe. I like the extra sweetness and touch of crispness that the extra sugar provides. I should have rolled my dough out into a larger circle but I was afraid it was going to fall apart! Next time I will definitely roll the dough out to a full 14 inch round to better cover the edges of the fruit. Here is how you can make your own.

Apricots, blackberries and lemon.

 

 

You can find the basic recipe here. Line a large baking pan or half-sheet with parchment paper and set aside.

Cornmeal Pate Brisee: In a large bowl whisk together the flour, cornmeal, salt and sugar (I used 1 Tablespoon of sugar). In the bowl of a food processor combine the flour mixture with the cubed cold butter. Pulse several times to combine then process until the mixture resembles course meal. At this point I dump the flour mixture back into the large bowl and sprinkle with the cold vodka/water mixture (I used 1/4 cup vanilla vodka and 1/4 cup ice water) and fold into the flour mixture with a rubber spatula until a dough starts to develop. Divide the dough into two equal pieces, wrap each in plastic wrap and chill in fridge for 1 hour. You will only use one portion of the dough for this galette. The remaining dough can be frozen and used later. When the dough has finished chilling, roll out into a 14" circle and transfer to the parchment lined pan. Place in fridge to chill while you are making the filling. Preheat oven to 375 degrees.

Ready to go into the oven.

Apricot Blackberry Filling: I used 12 fresh apricots cut into thirds and 2 cups fresh blackberries. You can used any combination of fresh stone fruit and berries that you like, just try to keep the proportions similar. Toss the fruit with the sugar, cornstarch, salt and I added 1/2 Tablespoon of lemon juice. You can alter the amount of sugar depending on the sweetness of the fruit. Once all the fruit is well combined with the sugar mixture, remove the baking sheet with pie crust from the fridge. Carefully mound the fruit mixture in the center of the dough leaving a 2 inch border all around. Fold the border up and over the fruit mixture, pleating and overlapping, pressing gently to adhere the folds. Brush the dough with a lightly beaten egg and sprinkle generously with sanding sugar (I used washed raw sugar). Bake the galette for approximately 1 hour or until the crust is golden brown and the juices are bubbling. Some of the juices will leak out of the crust but that's okay – it just adds to its rustic charm! Let the galette cool on a wire rack and serve warm or at room temperature.

 

 

Fresh Blueberry Pie

Nice slice served with vanilla ice cream!

When I came across these big beautiful fresh blueberries at the market I was inspired to try baking a blueberry pie. I found a recipe for a really simple filling that lets the juicy sweet goodness of the blueberries really shine through. Of course, half the pie is its delicious, flakey, crisp crust and my favorite crust recipe delivered! I added a little extra sugar to the dough this time and created a slightly sweeter and crisper version that complimented the filling perfectly.

Finished Pie - lots of flakey crust!

My pie wasn't the most beautiful looking pie I've ever baked but it sure did taste fantastic, especially when topped with some vanilla bean ice cream! I learned a few things along the way as well: let the crust bake until firm (20-30 minutes) and then cover the edges with the pie crust shield. I put the shield on before baking and it smooshed down the pretty crimped edges! Also, if you add extra fruit to the pie, compensate for the extra juices by adding more cornstarch to keep the filling firmer. Here is how you can make your own.

Fresh blueberries.

You can find the entire recipe (including my favorite crust) here. Start by making your crust and rolling out the top and the bottom. I added an extra 2 Tablespoons of sugar to my dough. You can also use the premade crust from the store but this homemade crust is really fantastic! Place the rolled out top crust into the refrigerator to chill. Line the pie plate with the bottom crust and set in the refrigerator to chill. Place a baking sheet into the oven on the bottom 1/3 rack and preheat oven to 425 degrees.

In a large bowl sift together the sugar, cornstarch, cinnamon and salt. Add fresh blueberries, lemon juice and zest and toss until well coated with mixture. Let stand for 15 minutes. Slightly mash some of the blueberries with the back of a fork. Remove pie plate with bottom crust from the refrigerator. I dusted the bottom of the crust with 1 Tablespoon cornstarch mixed with 1 Tablespoon sugar. This helps absorb the fruit juices and keep the bottom crust crisper. Pour the berry mixture into the bottom crust and dot with butter.

 

Filling in pie crust, dotted with butter.

Brush overhanging edge with water and remove top crust from fridge. Cut shapes out of top crust (I used medium and small stars) and set cutouts aside. Carefully lay the top crust over the filling and seal the bottom and top edges together. Brush cutouts with water and adhere to top of the crust. Trim off excess dough and flute the edge or press edge with a fork to seal completely. In a small bowl beat together 1 egg with 1 Tablespoon water or heavy cream. Brush mixture all over top and edge of pie and sprinkle with the turbinado sugar (I used raw sugar instead). Refrigerate pie for around 20 to 30 minutes before baking.

Pie ready to go in oven (don't put on the pie shield until after pie has baked for 20-30 minutes!)

Place chilled pie on the baking sheet that is in the preheated oven and bake for 30 minutes. After 30 minutes place a pie shield or aluminum foil over the edges of the crust to prevent burning. Lower baking temperature to 350 degrees and bake pie for another 23-30 minutes or until top is golden brown and the juices are thick and bubbly.

 

Right out of the oven, cooling on rack.

If the top is getting too dark, tent with some aluminum foil. Let pie cool to room temperature before serving with a big scoop of vanilla ice cream. I kept my pie covered in plastic wrap in the fridge overnight and it was fantastic the next day!

Gooey Caramel Butter Bars

What do you get when you combine lots of gooey carmel topping with a rich crisp buttery shortbread: Gooey Caramel Butter Bars! This rich and delicious treat is just perfect when cut into bite sized squares to enjoy with a cup of coffee at the end of a great meal. The gooey smooth caramel (spiked with a little dark rum!) contrasts nicely with the buttery slightly crisp melt-in-your-mouth shortbread.

 

I also added a little sprinkle of sea salt over the top for a salty-sweet treat. The shortbread provides a nice crust for the caramel and is repeated again crumbled over the top. You can easily make these sweet bars in advance and store them in the freezer to enjoy at a later date. Here is how you can make your own.

You can find the entire recipe here. Start by lining a 9" x 13" baking pan with parchment or aluminum foil sprayed with a little Pam for Baking. Make sure there is an overhang of paper or foil for easy removal of bars later. Set pan aside. Preheat oven to 325 degrees.

Crust and Topping: In the bowl of an electric mixer fitted with the paddle attachment cream together the butter and sugars until smooth. Add the vanilla and salt and beat until combined. Add the flour and beat at low speed until a dough form. Separate 1/3 of the dough and press evenly and firmly into the bottom of the prepared pan. Wrap the remaining dough in plastic wrap and chill in the fridge while the crust is baking. Bake the crust for 20-30 minutes or until edges are pale golden brown and firm. Set crust aside to cool. Do not turn off oven.

Filling: Combine caramels, cream, vanilla, dark rum and salt in a microwaveable bowl. Cook in the microwave on high in 1 minute intervals, stirring between each interval until the caramel is smooth and melted. Set aside.

Assembly: Sprinkle nuts if using over the crust (I didn't use any nuts in mine) then carefully pour the caramel over the nuts using an offset spatula to spread evenly. Remove the remaining dough from the fridge and crumble over the top of the caramel. I found it very helpful to use a fork and rake it over the cold dough to create the crumbs. When all the dough has been crumbled over the filling, return to the oven and bake for 30-35 minutes or until the top in firm and lightly golden and the caramel is bubbly.

Let cool to around room temperature but not completely cold before cutting. (The carmel gets harder to cut when completely cold.) When bars are cool, remove from pan and take off the parchment or aluminum foil.At this point I sprinkled a little sea salt over the top of the bars for a little salty-sweet flavor. Using a sharp knife cut the bar in half, then quarters and so on until you have a bunch of little bite-sized squares. You can keep these bar in an airtight container for 1 week or in the freezer for 1 month.

White Chocolate No-Bake Cheesecake

Attention all white chocolate lovers: this dessert is for you! This creamy sweet confection is a combination of melted white chocolate blended with smooth cream cheese to make a rich and decadent filling for the buttery graham cracker crust.

The red layer is a portion of the white chocolate cream cheese batter tinted with red coloring and a touch of strawberry extract. This entire dessert requires NO time in the oven. Nada, none. Really. And since its served cold, this makes for a perfect summer time treat. The red and white layers topped with fresh blueberries looks pretty patriot so its great for the 4th Of July! Here is how you can make your own.

You can find the entire recipe here. You will need a 9" spring-form pan for this dessert. Start by pulverizing the graham crackers in a food processor. You will need 2 1/2 cups of graham cracker crumbs which came out to be a little less than a box of graham crackers. In a medium bowl, mix the graham cracker crumbs with the sugar and melted butter.

Press the mixture evenly into the bottom of the spring-form pan. Use the bottom of your metal measuring cup to firmly press the mixture into the pan. (Since this crust is not baked it is important to press it down very firmly so that it doesn't break apart when you cut a piece.) Set pan into freezer to chill. I decided to chill the pan and the crust to help set up my filling faster later on.

In a large microwaveable bowl melt the white chocolate at 30 second intervals, mixing well between each heating. When the chocolate is smooth and lump-free pour into the bowl of an electric mixer fitted with the paddle attachment. Add the cream cheese and beat until well combined. Add the condensed milk and beat until well combined.

In a small saucepan , combine the water and gelatin. Let set for 1 minute and then heat on stovetop until the gelatin has dissolved. Slowly drizzle the gelatin into the chocolate mixture with the mixer on. Mix until thoroughly combined. Fold in the cream.

Pour 3 cups of the batter into a liquid measuring cup. Stir in the red food coloring and 1 tsp. of strawberry extract if you are using. Pour batter over the crust, tap on the counter to level the batter and place in freezer for 20 minutes or until semi-set to a matte appearance. When semi-set, pour white batter over the red batter and smooth top with an offset spatula.

Place in refrigerator to chill for 4 hours or overnight. When ready to serve, run an offset spatula or knife around the edge of the cheesecake to loosen. Carefully open the spring-form pan. Top with fresh berries just before serving.

Notes: this cake can be made entirely in advance and frozen for up to 1 month. Let the frozen cake thaw in the fridge for 24 hours or on the counter top for a few hours before serving.