THE dessert of 2011

We had a really fun New Year’s Eve at Kurt’s parents house this year!  Along with fun games, plenty of Wii- ing and a delicious appetizer buffet I scored the recipe for my new favorite dessert (thanks so much for introducing me to this deliciousness Lucy- and thanks even more than that for sharing the recipe!)!  No sooner did she offer to share the recipe I whipped out my email address and as soon as she sent if over I sent Kurt to the grocery store for ingredients!  I couldn’t wait to eat it again and so for my first attempt I halved the recipe for a yummy treat for just four of us!  There is a little bit left and I have to say, it won’t last another night 😉  We have some family coming into town from Cali at the end of the month and I think this is just the ticket to keep them coming back!

Dark Chocolate Cream Tart
Crust:
1/2 C. sliced almonds ground (coffee grinder works well)
1/3 C. sugar
2/3 C. whole wheat flour (I used some Gluten Free baking flour)
1/2 tsp. salt
6 Tb. butter
1 tsp. almond flavoring (I used vanilla-it’s what I had on hand)
Mix well and push into a 9-10 inch tart pan with removable rim that you have lined with parchment paper (I just flattened it out with my fingers onto a piece of parchement paper in a baking dish) .  Bake 15 min. at 350 degrees.  Set aside to cool.
Chocolate Layer To be melted in double boiler over just barely hot water:  6 oz. of dark chocolate
1/2 C. heavy whipping cream                                                                                                     Melt, mix gently (for my ‘half-recipe’ version I used a 4oz. bar of Ghirardelli dark chocolate.  I heated the heavy cream in the microwave until hot (not boiling) and then added the chocolate and stirred until fully melted!)and spread on top of partly cooled crust.  Set in fridge to cool.
Top layer:
1/2 C. heavy whipping cream, whipped – set aside
8 oz. Mascarpone cheese
3/4 C. powdered sugar
1 tsp. vanilla
Mix all but whipped cream till well blended, then add whipped cream and blend gently.  Spread on top of choc. layer and place in fridge to keep cool.  Take out of fridge about 30 min. before serving. Top with fresh raspberries (or in our case blackberries).  ENJOY! Serves about 8-12 depending on size.

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