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Food Frenzy



Arlen Mabe
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Simple Chocolate Tart PDF Print E-mail
Food Frenzy
Written by Arlen Mabe   
Tuesday, 06 October 2009 12:20



This recipe came courtesy of Umamigirl and lawdy it is a good one! It stays true to it's name - it is so so simple and yet the most decadent thing I've had in a while. Like most of the recipes I post on this blog, I had never tried a recipe like this before. So imagine my surprise when it came out beautifully with little to no fuss. Chocolate lovers rejoice!

For the dough:
12 Tablespoons butter
2/3 cup confectioners’ sugar
2 egg yolks
2 cups all-purpose flour

For the filling:
2 eggs
3 egg yolks
5 Tablespoons sugar
10 Tablespoons butter
7 ounces bittersweet chocolate, roughly chopped

You'll need a 10-inch tart pan (although I was fine using my cute heart-shaped one), parchment paper, and pie weights such as the ceramic kind or dried beans (more on this later).

To make the dough:
Let me begin by saying that I whole heartedly believe that there is NO shame in using a store bought crust. Who the heck cares! As long as you enjoy what you made in the end, that's all that matters. That being said, here's how to make the dough if you so choose...

Combine the butter, confectioners sugar, and egg yolks in a bowl and mix with an electric mixer. Add the flour and mix until combined and the dough resembles a “homogeneous paste". Pat the dough into a ball and wrap in plastic wrap. Chill for one hour.

Preheat the oven to 350 F. Remove the dough from the fridge and let it rest on the counter for 15 minutes. Sprinkle a bit of flour on your work surface, and roll out the dough with a rolling pin to an approximately 11-inch circle. Transfer the dough very carefully to a 10-inch tart pan, pressing on the dough lightly so it sits snugly against the bottom and sides of the pan.

Place a piece of parchment paper over the shell, making sure to cover the edges. Spread some pie weights over the parchment, covering the whole bottom of the tart shell. Bake for 15 minutes this way, then remove the parchment and beans, prick the bottom of the tart shell all over with the tines of a fork to release any trapped air, and return the shell to the oven naked (without the parchment and weights) for an additional 10 minutes. Remove from the oven and set aside.

Note
: Before this recipe I had never heard of pie weights and thought what the heck are those?? But it's a very simple concept. It's just something to keep the bottom of the tart crust form rising and bubbling in the oven. Also, it is essential to pre-bake pie crusts before filling them with custards to prevent them from becoming soggy. You can use store-bought weights, dried beans, etc.

Now for the filling:
Raise the oven temperature to 375 F. Put the eggs, yolks and sugar in a large bowl and beat for about five minutes on medium-high speed, until thick and fluffy.

Put the butter and chocolate in a double boiler and allow to melt. Careful not to let the water boil to close to the bottom of your bowl or your chocolate could get scorched. Pour the chocolate and butter mixture, which should be just warm, into the bowl with the sugar and egg mixture, and mix until well combined. Pour the filling into the tart shell. Bake for five minutes. My oven is a wayward soul so I know that it will always take me longer to cook something...so just bake your tart until the chocoalte isn't too jiggly. It should be fairly firm when completely baked.

Finishing touches: chocolate syrup, chocolate shavings, fruit, etc.

http://labonbonniere.wordpress.com/


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Last Updated on Monday, 08 March 2010 21:18
 
DOUBLE Chocolate Torte with Raspberries PDF Print E-mail
Food Frenzy
Written by Arlen Mabe   
Saturday, 26 September 2009 08:45

 

 

DOUBLE Chocolate Torte with Raspberries



Birthdays were running rampant last week! And you know what that means...my oven is roaring, baby. Eggs are twirling on the counter, the mixer is whirring on high speed, and there's a thin fog of flour and confectioner's sugar hanging in the air. It's 89 degrees outside and my hair is sticking to my forehead but parties must be attended and treats delivered!


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Last Updated on Monday, 08 March 2010 21:19
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GRILLED BANANA FLAMBE' PDF Print E-mail
Food Frenzy
Written by Cecelia Latoof   
Monday, 14 September 2009 11:00


GRILL BANANA IN ITS SKIN, TURNING OVER TO COOK BOTH SIDES EVENLY.   SKIN WILL BLACKEN AND SPLIT OPEN.   USE KNIFE TO FINISH SPLITTING SKIN AND LAY SKIN TO THE SIDE WITHOUT REMOVING IT.   POUR BANANA RUM ON IT TO FLAMBE'.   REMOVE FROM FIRE AND DRIZZLE WITH HONEY AND SPRINKLE WITH BROWN SUGAR.  SERVE WITH ICE CREAM, OR EAT IT STRAIGHT OUT OF THE SKIN.


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Last Updated on Sunday, 23 May 2010 17:50
 
Lemon Tarts PDF Print E-mail
Food Frenzy
Written by Arlen Mabe   
Friday, 11 September 2009 08:04


I made these little guys for my birthday picnic, which got rained out and subsequently moved inside! But no worries, we had mimosas to ease the pain...These were such fun desserts to serve because they were bite-sized and really refreshing. A great addition to any summertime activity.

Ingredients:
2 sheets (25 x 25cm) ready-rolled refrigerated pastry dough, room temp.
1/2 cup honey-flavored yogurt
1/4 cup lemon butter (also called lemon curd, available in the spreads aisle of supermarkets)
package of raspberries
confectioners sugar to dust

Directions:
Preheat oven to 375 F. Sprinkle some flour on your work surface and roll out your dough. Use a wide drinking glass to cut discs out of the rolled out, room temperature dough. Line a non-stick muffin pan with the discs. Gently push each disc into the bottom of the slot. Prick the bottoms with a fork and put the pan in the oven for 10 minutes. Once golden, set them aside.

Mix the yogurt and lemon butter in a medium bowl and gently stir until combined. Spoon yogurt mixture among pastry cases. Fill about 3/4 of the way full. Top with raspberries and dust with powdered sugar. No baking, voila!

http://labonbonniere.wordpress.com/

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Last Updated on Monday, 08 March 2010 21:19
 
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