RaeDi at Hummingbird Hollow

Thoughts on Food, Words from the Heart, 'The Little Winged Ones'….

Tag: Butter

Grilled Chicken Breasts and Tomato Mix Bruschetta

We had a nice break in weather yesterday afternoon and T decided he would grill chicken breasts.  It has been weeks since our last barbecue.   I put the chicken breasts to marinate before he changed his mind.  First I crushed some garlic and in a zip lock bag I put some olive oil, the crushed garlic, sea salt, freshly ground black pepper, and a mix of herbs: oregano, sage, and a little parsley.  A couple of shakes of smoked paprika and mixed it up and added the chicken breasts.

I decided it was time we could use some of our cherry tomatoes that I had frozen last summer.  I have been saving what was left of them for exclusive uses… celebrating that spring is springing and that we had some sun and would be having a grilled meal seemed special enough.  I would use a third of them and hideaway the rest for a couple of other exceptional meals for their use.

T cut up the veggies for the bruschetta: red and yellow cherry tomatoes, red onion, green and black onions.  While he was busy chopping I cut the French Bread down the middle and put some butter on to melt adding a small clove of well minced garlic and some fresh dried parsley to the butter.  Once the butter had melted and had simmered just a bit I spread it on half of the bread.  T was through with the veggies about the same time.  We misted the veggies with just a little olive oil and sprinkled some seasoning on them (basically the same mix as I had just put in the marinade for the chicken.) 

While I was broiling the bread and veggies… I decided to throw together a quick apple salad… T was getting the grill ready.  I waited until the chicken on the grill was about finished to add the broiled veggies to the bread and topped it off with some shredded Apple Smoked Gruyère Cheese.  About the time he was coming in with the grilled chicken breasts, that smelled like heaven I put the bruschetta under the broiler to melt the cheese some, just to add a little color.

The meal took no time at all to come together and it was delicious.  All the blends from grilled chicken, the seasonings and the wonderful little tomatoes, crusty bread were a wonderful blend of flavors and textures that we both enjoyed immensely.  The leftovers would be really good tomorrow….

Taken last summer by one of my deck gardens

Dried Tart Cherry Shortbread Cookies

I have not made cookies in a long time… T has a major problem when it come to managing his intake count of cookies eaten… and of course it is my fault.  So to curb his consumption it was easiest for me to just not make cookies!   We both joke and laugh about his uncontrollable ‘need to eat’ when it comes to cookies!

It is nice to have some simple cookies to have once in a while when having a cup of tea or just for a quick sweet treat.  So today… I decided to cross the line and make some quick and easy shortbread cookies and hope that T could curb himself some and not sit down and eat the whole lot in one sitting.  I guess I could take it as a complement that he likes my cookies so much to have no restraint!

This recipe makes about a dozen cookies give or take a few… I have found it is best to make cookies in small batches for T’s sake!

Ingredients

  • 1 ¼ cup all-purpose flour
  • ½ cup unsalted butter, sliced and cold
  • 1∕8  cup sugar
  • 1 teaspoon finely grated orange zest
  • ¼- ½  cup dried tart cherries

Directions:

Line baking sheet  with parchment paper.  When you are ready to bake they will bake in a 325˚ oven.  But you will need to chill for a few after you have made the cookies before you bake.

Combine sugar and orange zest in a small bowl and rub the  zest into the sugar with you fingers.  Using a food processor, mix all ingredients (except for dried tart cherries) for about 20 seconds.  Add the cherries and pulse a few times until they are chopped up a little, I like to have a few nice size pieces of tart cherries  left in dough.

Turn out the mixture onto the counter and compact into a ball (you will need to knead the dough a bit… do not give up it will come to a nice smooth dough ball!)  On a lightly floured surface roll dough to about 1∕2 inch thickness.  Using cooking cutter cut out cookies (you can just cut them into easy squares at this point!)  After cutting the cookies gather left over dough and roll and cut again til you have used up all the dough.

Place the cookies on the prepared cooking sheets as you go.  Once I have them all on the cookie sheets I place in refrigerator and chill good.  When ready to bake preheat the oven to 325˚.  Bake until light golden-brown, about twenty to twenty-five minutes.  Keep a watch on them the last five minutes or so.  Let them cool on the cookie sheets for a few minutes before transferring to cookie rack to finish cooling.

Combine ½ cup of powdered sugar with 1 tablespoon orange juice…  after they have completely cooled I glaze them with the simple powder sugar glaze and let them dry good (before I hide half from T.)  No I do not hide half from  T but probably should….

The combination of orange zest and dried tart cherries wakens up the taste buds and makes for a delightful cookie!

Caramel Budino with Salted Caramel Sauce

Dessert for Valentine’s Dinner this year was Caramel Budino with Salted Caramel Sauce.  The word ‘budino’ is Italian for pudding and I can say personally that Italian puddings are really mouth-watering, at least this budino was.   There were several different steps to this dessert but it was well worth the effort.

When I first saw the recipe at Bon Appétit I was bowled over and I knew that T would love it. The budino is made with caramel syrup you make and add to the milk and egg mixture, then the salted caramel sauce-topping is all you could want it to be and add fresh whipped cream to the mix and it was beyond expectancy.

I needed chocolate wafers and T was making the run… he wanted to know what I needed plain chocolate wafers for and I wanted to surprise him and told him to please just get them.  He came home with Nabisco Chocolate Teddy Grahams… but to my surprise they were perfect.  A deep chocolate flavor and made the perfect cookie crust.  I even decided to be whimsical and instead of garnishing with the cookie crust crumbs on top I put a Teddy Graham on top of each, it was Valentine’s Day and added to the love I feel for T and all that he does for me.  He loved the Budino and he loved the fact that I put a teddy on each.  It was his decision to buy the teddies and now he is a gourmet cook (didn’t you know!)  He made mention that he should or could be making more decisions on the finishing touches on our plated food!  I will let him!  Should have… Could have… Would have… We will see!

I will add the recipe here, there seems to be a problem with the connection (part of the time) at Bon Appétit:

Ingredients

Cookie Crust

  • 1 cup finely ground chocolate cookie crumbs  (such as Nabisco Famous Chocolate Wafers; about 20 cookies)
  • 2 tablespoons unsalted butter,  melted
  • 1/8 teaspoon kosher salt

Budinot

  • 3 cups whole milk,  divided
  • 1/4 cup cornstarch
  • 3/4 cup (packed) dark brown  sugar
  • 5 large egg yolks
  • 3 tablespoons unsalted  butter
  • 2 teaspoons dark rum
  • 1 teaspoon kosher  salt

Salted Caramel Sauce

  • 3/4 cup plus 2 tablespoons heavy cream
  • 1/2 vanilla bean, split lengthwise
  • 1/2 cup sugar
  • 2 tablespoons light corn  syrup
  • 4 tablespoons (1/2 stick) chilled unsalted  butter, cut into 1/2″ cubes
  • 1/4 teaspoon kosher salt
  • Lightly sweetened whipped  cream

Preparation

Cookie Crust

  • Mix cookie crumbs, butter, and salt in a medium bowl. Place 2  tablespoons in a small bowl; cover and chill for garnish. Press 2 tablespoons  cookie mixture onto the bottom of each of eight 8-ounce mason jars or  ramekins.

Budino

  • Whisk 1/2 cup milk and cornstarch in a small bowl; set aside.  Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside.  To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium  heat until sugar dissolves. Increase heat; cook without stirring until an  instant-read thermometer registers 210°–220°
  • Line a sieve with a double layer of cheesecloth and set over a  large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk,  then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan.  Whisk constantly over medium heat until mixture thickens and a thermometer  registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and  salt. Pour through prepared sieve.
  • Pour 1/2 cup budino over crust in each jar. Cover; chill until  set, 4–5 hours. DO AHEAD Can be made 1 day ahead. Keep  chilled.

Salted Caramel Sauce

  • Place cream in a small pitcher. Scrape in seeds from vanilla  bean; add bean. Set aside.
  • Stir sugar, corn syrup, and 2 tablespoons water in a heavy  saucepan over medium heat until sugar dissolves. Increase heat to medium-high;  boil, occasionally swirling pan and brushing down sides with a wet pastry brush,  until deep amber color forms, 5–6 minutes. Remove from heat; gradually add  vanilla cream (mixture will bubble vigorously). Whisk over medium heat until  smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt.  Strain into a heatproof bowl. Let cool slightly.
  • Spoon 2 tablespoons caramel sauce over each budino. Top with  whipped cream. Sprinkle some of reserved cookie crumbs over  each.
http://www.bonappetit.com/recipes/2011/09/caramel-budino-with-salted-caramel-sauce#ixzz1nFOCZneZ

The dinner was a week late with all that has gone on, but each Valentine’s Day I try to make a special dinner for T.   Between the stuffed pork chops and apple, peach salad it was a wonderful meal.   I do not like getting flowers, chocolates or gifts of any kind for Valentine’s Day.  A card that puts a smile on my face is all I need and that is not mandatory!  Just love me for me, which is all I can ask….

Chocolate~Caramel Tart with Pistachios and Espresso Beans

 

 

Today is the day after, seems like I am always trying to catch up to the present time.  Yesterday was Father’s Day.  My Father has been gone now for twenty-three years, where does the time go.   I find myself at different times thinking of him and wondering what he would think on different things that have taken place over the years.  I too learned not to be my father, only he could possibly take that walk and we each are our own as it should be.

It makes me hope that I have been a better parent; I think we all want and hope to be and to do better than our own parents and hope the same for each new generation.  I am optimistic that my children will improve on their parents in one way or another.  That is something I can hope will come to pass and then through them to the future children.  That would be a wonderful blessing for our family now and through all the ages of time.

I made a tart today to celebrate all fathers, from ages past to future Dads (and Gramps.)  I was asked for something with caramel, chocolate, espresso and the simple graham crackers.  I knew immediately what I wanted to make.  It has been over a dozen years since I made a graham cracker crust.  I had to Google to find the directions.  eHow had the basic recipe; I had forgotten how simple it really was… I had the Graham crackers but had wanted chocolate so I added 1 and ½ teaspoon of Dutch Cocoa Powder.  This recipe originally called for shortbread pastry, but the chocolate-graham cracker crust was just as easy.  It called for hazelnuts of which I had none, but I love a Pistachio and chocolate mix and had some so that decision was made.  It called for Milk Chocolate and I used a mix of 1 oz milk chocolate with 3 ozs of Bitter Chocolate it was a perfect and healthier mix.

The original recipe was called Milk-Chocolate-Caramel Tart with Hazelnuts and Espresso that I found in Bon Appétit sometime in the past, I was just waiting to use this recipe and it did not let me down even with all my changes.  I too made a change in the espresso powder, I had none and so used some Dark Chocolate Covered Espresso Beans that I did have and they tasted perfect. It too called for a sprinkling of crunchy cacao nibs on top of finished tart (pieces of roasted cacao beans) of which I had none, so that is another reason I used the chocolate covered espresso beans.

It was delicious; it was on the rich side, real rich; a very small bite was all I could handle.  I was disappointed in one thing, the espresso beans when chopped left the dark chocolate looking a little sick, and were not that pretty on top of the tart, but they were delicious none the less, even for a person who does not like coffee of any kind (me!)  Next time I will probably leave them whole and put just a few, it would then have a ‘picture perfect’ look….

This recipe looks long and drawn out, but it is rather simple and took less time than I thought, will worth the little bit of time and effort….

Ingredients:

Crust:

  • 6 tablespoons of melted Butter
  • 1 and ½ cups of crushed Graham Crackers (about 24 graham crackers)
  • 1 and ½ teaspoon of Dark Dutch Cocoa
  • ¼ cup Sugar

Place the graham cracker crumbs, Dutch cocoa and sugar in bowl, stir them to combine.  Add the melted butter and stir or with hands blend until well blended.  Press into the tart shell, I used a 13 ¾ by 4 ½ inch rectangular tart pan with removable bottom.  Once all is press in the tart shell put in a heated oven ~ 350˚ and bake for 8 ~ 10 minutes.  Leave on counter until you have your filling ready to use.

          Filling:

  • ¾ cup Sugar
  • ¼ cup water
  • 1/3 cup Heavy Whipping Cream
  • 2 Tablespoons of Unsalted Butter, cut into ½ inch cubes
  • 1 teaspoon Apple Cider Vinegar
  • ¼ teaspoon Salt
  • 2/3 cup whole Pistachios (I used salted, love the salt with the chocolate and the caramel)

Stir sugar and ¼ cup water in heavy medium sauce pan over medium heat until sugar is dissolved.  Increase heat and boil without stirring until syrup is medium amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.  Remove pan from heat.  Add cream (mixture will bubble up be careful.) Place saucepan over medium heat: stir until caramel bits dissolve.  Add butter, vinegar, and salt: stir until butter melts.  Stir in 2/3 cup of Pistachios’.   Now spoon the filling unto the graham cracker crust.  Chill until cold and set, around 30 minutes or so.

                Topping:

  • 1/3 cup Heavy Whipping Cream
  • 1 and ½ teaspoons instant espresso powder ~ I used 1 ½ teaspoons of chopped Dark Chocolate Covered Espresso Bean. (In using the beans you will see the actual crushed espresso beans floated in the chocolate topping, but they are delicious!)
  • 1 oz of high quality Milk Chocolate
  • 3 oz of high quality Bitter Chocolate
  • 1 Tablespoon of Unsalted Butter
  • 1 Tablespoon Cacao Nibs ~ I replace with a few of the chopped Dark Chocolate Covered Espresso Beans (I only used a few because they were not that attractive, but good!)

Combine cream and espresso powder, (here I replaced with the chopped dark chocolate covered espresso beans, in small saucepan.)  Bring to simmer over medium-high heat, stirring occasionally, until espresso powder (the dark chocolate melted and lift floating pieces of chopped espresso beans) is dissolved.  Remove from heat.  Add the chocolate and butter, stir until smooth.  Spread chocolate mixture over caramel in tart pan.  Sprinkle with cacao nibs (I sprinkled with a few chopped dark chocolate covered espresso beans,) Chill tart until topping is set about 1 hour.  This can be made up to 2 days ahead of time, cover and keep chilled.  To serve remove tart pan sides, place tart on platter and cut crosswise into bars to serve.

I will add the shortbread recipe for those that would like to go that route:

Shortbread Crust:

Ingredients:

  • 1 ¼ cups Unbleached All Purpose Flour
  • 1/3 cup Powdered Sugar
  • ¼ teaspoon Salt
  • ½ cup Chilled Unsalted Butter, cut into ½ inch cubes
  • 1 Tablespoon (or more) Ice Water

Blend flour, powdered sugar, and salt in processor.  Add butter, using on/off turns, blend until mixture resembles coarse meal.  Add 1 tablespoon ice water; process just until dough begins to clump together, adding more ice water by teaspoonfuls if dry.  Transfer dough to 13 ¾ by 4 ½ inch rectangular tart pan with removable bottom.  Press dough onto bottom and up sides of pan. Freeze crust 20 minutes.

Meanwhile, position rack in center of oven and preheat to 375˚F.  Bake crust until golden brown and cooked through, about 30 minutes.  Cool crust completely in pan on rack.

Overall, it was an excellent recipe, I was not happy with the Dark Chocolate Covered Espresso Beans, only because of the way they looked after chopping them, if using again I would not chop them.  If I was not going using the whole chocolate covered espresso beans I would use the espresso powder and possibly some nibs next time I make this.  I also would use the shortbread crust to help cut through the richness of the tart.   But the merging of caramel (which tasted like a toffee caramel ~ very good,) chocolate, pistachio and espresso mix is a wonderful tart full of luscious delight we all agreed….

Comfrey also known as Quaker Comfrey and Russian Comfrey

Taken in one of my gardens by the light of the full moon….

Chocolate Caramel Macadamia Nut Tart

Chocolate Caramel Macadamia Nut Tart

With a Short ~ A Life Time Full of Senses

(Recipe follows my short)

It seems strange to me that something as simple as just the beginning notes of a song or the slight smell of something cooking how many memories can be nudged to the forefront of one’s mind.  Those things that happened in times past are brought to present time in a blink of an eye.   It does not take much to rattle ones thoughts through our senses.   The senses we each have (usually) of sight, touch, taste, smell, and what we hear are markers in memory from our everyday lives.   Senses are normal functions each a way of us processing information and each sense participates and operates in our perception and the storage of this information.

In addition to our traditionally recognized five senses we too have the ability to sense temperatures, too the sense in knowing where our limbs are oriented in space, we know when we have pain, our balance (inter ear,) and to know oneself and the emotions, that make knowing if we are happy, sad or even having a bad hair day.  We can perceive what time it is, how fast we are going, the direction in which we are going and so much more.  Each and all make up how we relate to everyone and everything in our lives.   What a wonder it would be if humans used all of their senses, I wonder how many we are not aware of?

It is amazing the wonder of smells and tastes of which both summons one for the other.  When you think about it our sense of taste is really about our sense of smell.  It would be hard with one and not the other and life would be rather dull without either, more so once I think about it.   When I am eating Shrimp Fettuccini in Alfredo Sauce one of my favorites the smell is delicious and too the taste is delicious, do they go hand in hand.  Does the smell dictate the taste or vice versa? Or do they work more independently?  If I like the smell will I like the taste or the possibility of me trying something new by smelling first, if it smells good will I at least take one bite just to see.  I do not think I have eaten something that smelled good and then tasted bad.   Although, that is not saying I would like the taste of perfume.

Then I have those times when I really need to “Come to my Senses!”   Each one of my senses is collecting information about everything that surrounds me from when I was just an infant to present-day and the data is stored and brought to the forefront each time I perceive or recognize a sense that uses anyone of my five plus senses.  They too collect and detect changes within my own body, how much of our knowledge comes from senses?

I remember as a very young girl taking my grandfather’s hand as we walked to the city park.  I remember how strong it felt, you could feel the muscles and the skin was taunt and thick and too he had callous on his hands from hard work.  His hand to me was very large. When he was in his nineties as I held his hand it was so much thinner, the muscles long gone the skin now relaxed and thinned and the callous were no more.  The size was not dramatic any more.  I had not forgotten his hand as I had felt it years ago and have not forgotten his hand of age years later.  Each was imprinted in my memory from touch.  Too, his smell that never changed of pipe tobacco and leather.  He has been long gone now for over thirty-five years and when I smell the same pipe tobacco as he smoked it makes me take the time to think of him.  It always will.

When one thinks of the past, it conjures up everything that makes up the full of what your life has been to date.  Your family, friends, your friends’ family, school, and people you knew, people who influenced your life in one way or another and too those that just passed through our lives each and all have contributed to the wholeness of whom we are at present.  Think of all the places you have visited and or lived and worked, and even those that you have dreamt about  (I can dream about a place from recall of a book or brochure and have a mind’s eye to what I ‘perceive’ the actual is until I see it in person, then  the realized is what clears the thoughts of what was perceived unless scents and such were used in description they would still be the same)  each and all contributes to your senses in memory that have made up your life to date. 

The loves in your life, your past loves and too those loved ones of today are each held in memory through one sense or another.  The loved one departed, some long ago others in the present, each and all loved and missed none the less.  The past also invokes so much through thoughts of the songs you sung or listened to or the song that you danced to and with whom. What you have physically and some mentally touched along the way you have hung on to, never to let go. 

I need not be standing by a rose-bush in full bloom to remember the silken feel of its petals, or to see the color of its faint veins nor does it need be in present form for me to remember its delicate scent.   Taking a rose scented bath makes me feel the rose-bush is right there with me.  Too, just in thought it can provoke the mind to remember the data left from my sense of sight and smell from long ago.

Since spring made her presence known this year the scents of her spring bulbs, flowering trees and shrubs have magnified what my mind has held on too for the length of my lifetime, each scent well-remembered, those new scents put to memory as soon as acknowledged through smell.  The scent of bread baking, chocolate tarts and the grill all recently lead me to ponder the thoughts of how incredible each of my senses are.  I have always been fascinated with ‘senses’ since I was just a child. 

Each sense defines to the immeasurable amount of how we perceive and the ways in which we live our lives.  What are likes and dislikes are and what lulls us into bliss.   I have lived in more than six states, each place I have had roses, I plant my flower gardens to bring the scents that I love and too those that mean much to me or for just plain desire and pleasure.  The same with what we eat, or those of us who love to cook, I like to make bread not only to enjoy but to have the comforting smells of home-baked breads filling my home.   Our senses help to determine so many decisions, what we eat, where we go, what we read, what we listen to, physical love and so much more. 

Tomorrow I think I will listen to a long sonata while letting the sun heat my skin as I leisurely lounge  in the chase and  indulge myself with a chocolate caramel tart that I enjoyed baking, knowing full well how much I will truly take pleasure in each one.  All of my senses I will indeed be using, I will see, smell, taste, touch, and hear and so much more….

Here is the recipe for my Chocolate Macadamia Nut Tarts, enjoy….

Chocolate Macadamia Nut Tarts

Adapted from smittenkitchen ~ Dark Chocolate Tart with Gingersnap Crust

These Chocolate Caramel Macadamia Nut Tarts waken up yours sense of smell while they are cooking, they too wake up your taste buds while you are eating, they look more than just inviting, the texture while you are savoring this stimulating (yes!) tart that is overwhelming and gratifying, and you will indeed hear ahhhh of delight from those that are eating. The tarts use each and every one of our senses to the highest degree!

This tart is more like a brownie, I agree with Deb the tart is almost like a crackly brownie and the center being more like a truffle.  I too loath ginger, so Deb and I are off to a good start… This Chocolate tart is very extreme in chocolate taste, it definitely is very rich and I could only eat a very small slice (per sitting!)

One thing I did different besides the Macadamia Nuts was I drizzled caramel sauce  on top of the filling once it was in the shell before I baked.  The sauce is the same caramel sauce that is used in my Brioche Bread Pudding recipe.  Then I scattered the nuts on top.

I used my regular tart pastry and am glad I did.  It is always very flakey; it is not overly rich and is perfect for this tart that has all the intensity of the rich dark chocolate filling you could want.  The pastry is very simple and seems to be full-proof.

So I used no ginger crust and no ginger seasoning of any kind in the filling.  I drizzled some of the caramel sauce on top of the filling and I did use Macadamia Nuts mixed in and scattered on top and what a wonderful mix.  It is melt in your mouth good, but remember this is a very rich, indulgent dessert and a little goes a long way.  My six-inch tarts were cut into fourths and were the perfect size and everyone enjoyed each and every bite.  They agree, per sitting a quarter is plenty of this decadent dessert, this is not saying that it does not call your name for a return the next day….

Deb made a large tart, I decided to make six 6 inch size tarts and the amount of filling was perfect.  You can go by smittenkitchen if you would like to do the ginger crust for this tart.

For my pastry recipe please click.   Follow recipe all the way through the pre-baking and sitting aside for when needed.  You will have more than enough pastry for a large tart or small tarts with some left over.  You can refrigerate for a few days or put in the freezer any leftover dough.

Chocolate Tart Filling:

                Ingredients:

  • 12 ounces bittersweet chocolate, finely chopped
  • 1 cup heavy whipping cream
  • 2 large egg yolks
  • 1 large egg
  • 1/4  cup sugar
  • 1/8 teaspoon freshly ground black pepper (I recommend using!)
  • Pinch of salt
  • ¼ teaspoon cinnamon
  • ½ cup chopped macadamia nuts, several tablespoons chopped macadamia nuts to scatter on top of each tart

Soft whipped cream, for serving.

Caramel Sauce dizzled on if it calls to you, like it did me!

Pastry for tarts.

To make Chocolate Tart Filling:

Combine the finely chopped bittersweet chocolate and heavy whipping cream in a heavy medium saucepan.  Whisk on low heat until chocolate is melted, mixed and smooth.  Whisk the egg yolks, egg, sugar, flour, ground black pepper, salt and cinnamon in bowl just until blended.

Gradually whisk the chocolate mixture into the egg mixture until smooth and well blended. Mix in the chopped macadamia nuts.  Now pour the chocolate filling into the pre-cooked tart shell(s.) I fill to just below the rim so they do not run over while baking.  Scatter a few chopped Macadamia nuts over the top of each tart.

Bake the tarts (or large tart if that is what you are making) until the filling is slightly puffed from center to edge of tart(s), a soft center set, about 30 minutes.  Once the tart(s) are done transfer to rack and cool tart(s) in pan(s) for twenty minutes.   Gently remove the tart(s) from pan(s) and cool tart(s) completely.  It is about this time after smelling it cook that I want to go ahead and take a bite or two, no one would miss one of the tarts.  Better not!  Wait until you smell the deep chocolate scent filling your home as it bakes, it makes you so hungry…

Cut the tart(s) into thin wedges and serve with a dollop of fresh whipped cream for those pleasure-seeking souls, the mix is heavenly….

As Deb said you can make the chocolate tart(s) ahead of time, 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.  Thanks for the wonderful recipe Deb!  It sure was a hit….

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