In the spirit of the holiday season, I give to you on this Sunday not one Good Eats recipe, but two! This first recipe is for the tart that I prepared for my besties last week. A lot of time went into the tart, but it was relatively easy to make. I had never made the dessert before; the girls were my guinea pigs. Judging from their clean plates, they all liked the tart. I thought it was delicious, too (if I do say so myself)!
Today's second recipe is for the salad that I brought to the Auerbach Family Christmas celebration yesterday. I had first tasted the winter fruit salad in our school lounge a few weeks ago. Upon tasting it, I just had to have the recipe! We brought home just a little leftover salad last night, and were disappointed that it didn't keep well overnight - we would have had the leftovers with our dinner!
Enjoy today's recipes! Happy Holidays!
Recipe for: Irish Cream Chocolate Tart
From: Pillsbury Appetizers and Desserts
Ingredients:
Tart:
1 Pillsbury refrigerated pie crust (from 15 oz. box), softened as directed on box
1 1/2 cups semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
1/3 cup Irish cream liqueur or whipping cream
2 eggs
Topping:
1/2 cup powdered sugar
1/3 cup unsweetened baking cocoa
Dash salt
1 1/2 cups whipping cream
1 teaspoon vanilla
Additional unsweetened baking cocoa, if desired
White chocolate curls, if desired
Directions:
1. Heat oven to 425 degrees. Remove crust from pouch; press in bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 9 to 11 minutes or until golden brown.
2. Place chocolate chips in medium microwavable bowl. Microwave on High 40 seconds. Stir; microwave 5 to 15 seconds longer or until chocolate is melted and smooth. Cool 3 minutes.
3. In large bowl, beat condensed milk, liqueur, eggs, and melted chocolate with electric mixer on medium speed until smooth. Pour into cooled baked shell.
4. Bake 15 minutes. Reduce oven temperature to 350 degrees;bake 20 to 30 minutes longer or until center is set. Cool completely on cooling rack, about 1 hour. Refrigerate 2 hours.
5. In medium bowl, beat all topping ingredients except additional cocoa and chocolate curls with electric mixer on high speed until stiff peaks form. Spread topping over tart; sprinkle with additional cocoa and garnish with chocolate curls. Store in refrigerator.
Today's second recipe is for the salad that I brought to the Auerbach Family Christmas celebration yesterday. I had first tasted the winter fruit salad in our school lounge a few weeks ago. Upon tasting it, I just had to have the recipe! We brought home just a little leftover salad last night, and were disappointed that it didn't keep well overnight - we would have had the leftovers with our dinner!
Enjoy today's recipes! Happy Holidays!
Recipe for: Irish Cream Chocolate Tart
From: Pillsbury Appetizers and Desserts
Ingredients:
Tart:
1 Pillsbury refrigerated pie crust (from 15 oz. box), softened as directed on box
1 1/2 cups semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
1/3 cup Irish cream liqueur or whipping cream
2 eggs
Topping:
1/2 cup powdered sugar
1/3 cup unsweetened baking cocoa
Dash salt
1 1/2 cups whipping cream
1 teaspoon vanilla
Additional unsweetened baking cocoa, if desired
White chocolate curls, if desired
Directions:
1. Heat oven to 425 degrees. Remove crust from pouch; press in bottom and 1 1/2 inches up side of 9-inch springform pan. Bake 9 to 11 minutes or until golden brown.
2. Place chocolate chips in medium microwavable bowl. Microwave on High 40 seconds. Stir; microwave 5 to 15 seconds longer or until chocolate is melted and smooth. Cool 3 minutes.
3. In large bowl, beat condensed milk, liqueur, eggs, and melted chocolate with electric mixer on medium speed until smooth. Pour into cooled baked shell.
4. Bake 15 minutes. Reduce oven temperature to 350 degrees;bake 20 to 30 minutes longer or until center is set. Cool completely on cooling rack, about 1 hour. Refrigerate 2 hours.
5. In medium bowl, beat all topping ingredients except additional cocoa and chocolate curls with electric mixer on high speed until stiff peaks form. Spread topping over tart; sprinkle with additional cocoa and garnish with chocolate curls. Store in refrigerator.
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