BROWNIE TART
Steps:
- Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.
- Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.
- Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.
CHOCOLATE-COVERED STRAWBERRY TART
Provided by Katie Lee Biegel
Categories dessert
Time 5h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Mix together the chocolate wafer cookies and sugar in a large bowl. Pour in the melted butter and mix until well combined. Press the mixture into an 11-inch tart pan. Transfer to a baking sheet and bake for 10 minutes. Let cool completely.
- For the filling: Combine the cream, milk and freeze-dried strawberries in a medium pot. Bring to a simmer, remove from the heat and add the white chocolate chips and vanilla. Let stand for a few minutes to let the chocolate melt, then whisk until the chocolate is blended into the cream mixture. Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Pour into the prepared crust and refrigerate until set, 3 to 4 hours. Once set, place in the freezer for 30 minutes.
- For the topping: Pour the chocolate shell topping over the filling to completely cover. Arrange the chocolate-covered strawberries in the center of the tart. Line up the sliced strawberries side-by-side and cut-side down around the edge of the tart with the pointed ends facing in towards the center of the tart. Slice with a warmed knife and serve.
STRAWBERRY BROWNIE SHORTCAKE
Provided by Katie Lee Biegel
Categories dessert
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to the temperature indicated on the brownie mix box. Spray 2 8" round cake pans with nonstick cooking spray. Divide the batter between the prepared pans and bake according to the box instructions. Let cool on wire racks, then turn out of the pans. If the top of the cakes are domed, slice the tops with a serrated knife so you have an even, flat, cake. Put 1 brownie cake on a serving platter to form the bottom layer.
- Fold the sour cream into the whipped cream. Spread the brownie with about half of the whipped cream mixture and half of the berries. Place the second brownie layer on top. Add a scoop of the whipped cream mixture and a few berries. Slice and serve with extra berries and whipped cream mixture.
STRAWBERRY TART
This creamy strawberry tart boasts a crunchy chocolate layer tucked next to the crust. Try making individual tartlets instead of one big dessert. -Dawn Tringali, Hamilton Square, New Jersey
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. Unroll crust and press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Place on a baking sheet. Bake until golden brown, 10-12 minutes. Cool on a wire rack. , Spread melted chocolate over bottom of crust. Refrigerate until almost set, 5-10 minutes. Meanwhile, in a large bowl, beat cream cheese, cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over chocolate layer. , Arrange strawberries over filling; brush strawberries with jelly. Refrigerate for at least 2 hours. Remove sides of pan before serving.
Nutrition Facts : Calories 545 calories, Fat 32g fat (18g saturated fat), Cholesterol 69mg cholesterol, Sodium 283mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.
STRAWBERRY BROWNIE TART
How can you beat the unbeatable combination of chocolate and strawberries! Found on a can of Eagle Brand years ago
Provided by TishT
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Grease two 9" round layer cake pans.
- Line with wax paper, extending up sides of pans; grease wax paper Prepare brownie mix as pkg directs for cake like brownies; pour into prepared pans.
- Bake at 350°F for 20 minutes or until top springs back when touched.
- Cool In a large bowl, mix sweetened condensed milk and water, beat in pudding mix.
- Chill 5 minutes.
- Fold in whipped topping.
- Place 1 brownie layer on serving plate.
- Top with half each the pudding mixture and strawberries.
- Repeat.
- Refrigerate any leftovers.
STRAWBERRY TARTS
One woman I worked with loved these tarts and would bring some in to work with her. They were so good. These are extra-delicious when topped with whipped cream.
Provided by Carol
Categories Desserts Pies Tarts Fruit Tart Recipes
Yield 6
Number Of Ingredients 6
Steps:
- To Make Glaze: Blend the sugar, cornstarch, and salt; stir into apple juice. Cook over a medium heat, stirring constantly until smooth and thick. Allow to cool for 10 minutes.
- Spread a small quantity of the glaze over the bottoms of the shells. Arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. Spoon remaining glaze carefully over the berries, covering them well. Chill for 2 to 4 hours. Serve garnished with whipped cream if desired.
Nutrition Facts : Calories 642.8 calories, Carbohydrate 96.7 g, Fat 25.3 g, Fiber 1.6 g, Protein 7.7 g, SaturatedFat 5.4 g, Sodium 288 mg, Sugar 44.8 g
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