Chocolate Truffle Tart with Kahlúa Whipped Cream

If there’s one dessert that’s most often requested from me, it’s this one.  A simple crust of chocolate wafers filled with a creamy dark chocolate ganache then glazed with a layer of more chocolate and Kahlúa makes for a showstopper of a dessert!   I like to top it with Kahlúa whipped cream, but it could also be served with fresh berries or even a white chocolate cream sauce.  This is a chocolate lover’s HEAVEN!  Think DARK, RICH VELVET-Y CHOCOLATE!  Your guests will be amazed.  🙂

 

Chocolate Truffle Tart with Kahlúa Whipped Cream

Chocolate Truffle Tart with Kahlúa Whipped Cream

Chocolate Truffle Tart with Kahlúa Whipped Cream

Crust:

  • 32 chocolate Nabisco wafers, finely ground
  • 7 tablespoons unsalted butter, melted
  • 1/4 cup sugar

Filling:

  • 1 1/4 cups heavy cream
  • 9 ounces (1 1/2 cups) bittersweet chocolate, chopped (I use Ghirardelli 60% cacao bittersweet baking bars)
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon espresso powder
  • 1/4 teaspoon kosher salt

Glaze:

  • 2 tablespoons heavy cream
  • 13/4 ounces (1/3 cup) bittersweet chocolate
  • 1 teaspoon light corn syrup
  • 1 tablespoon Kahlúa

Garnish:

  • Kahlúa Whipped Cream (recipe follows)
  • Chocolate-covered coffee beans

For Crust: Heat oven to 350°. In medium bowl, stir together cookie crumbs, butter and sugar until moistened. Press evenly onto bottom and up sides of 9-inch fluted tart pan with removable bottom. Place tart pan on baking sheet and bake until firm, about 10 minutes. Cool on rack for 15-20 minutes.

For Filling: In small saucepan, bring cream to a boil. Place the chocolate in medium-sized bowl and pour hot cream over chocolate; let stand for 5 minutes. Gently stir mixture until smooth. In separate bowl, whisk together eggs, vanilla, espresso powder and salt. Stir egg mixture into chocolate mixture.

Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, about 20-25 minutes. (The filling will continue to set as it cools). Cool completely in the pan on a rack for at least 1 hour.

For Glaze: In small saucepan, bring cream to a boil. Add chocolate and stir until smooth. Stir in corn syrup and Kahlúa.

Pour glaze onto cooled tart, tilting and rotating so glaze evenly coats the top. Allow tart to stand until glaze is set, about 1 hour.

For Garnish: Garnish with rosettes of Kahlúa Whipped Cream and chocolate-covered coffee beans if desired.

Kahlúa Whipped Cream:

  • 1 cup chilled heavy whipping cream
  • 1/2 cup powdered sugar
  • 3 tablespoons Kahlúa

Chill mixing bowl and beaters. Add cream to chilled bowl and whip with powdered sugar until soft peaks form. Add Kahlúa and combine.

Liz’s Tidbits:

  • Tart can be chilled up to 3 days. Cover loosely after tart is completely chilled (covering before may cause condensation).
  • Crust, without filling, can be made 1 day ahead and kept, covered, at room temperature.
  • If you like a really dark bitter chocolate, then use a higher percentage chocolate.  I’ve used up to 72% with success, but I’ve found the 60% bars to be the most widely available and to most chocolate lovers’ liking.

If you like this recipe, feel free to Tweet it, Facebook it, or just email it by clicking the “share” button below. 🙂

Fresh Peach & Blackberry Cake

Peaches are one of my favorite summertime fruits, and with the fresh peach crop now gone until next summer, I’m really happy I took the time to freeze some just for making this wonderful dessert.

When I first made this cake, I followed the directions as written and used a 9 inch square baking pan.  It was delicious, but reminded me more of a cobbler than a cake. The next time I baked it, I used a springform pan to see if there would be a difference. To my surprise, the cake rose much higher and was more like a coffee cake.  Both were delicious, but I thought the springform pan made a prettier cake. I added some blackberries to the top and it was a huge hit.

It’s a delicious breakfast item with a cup of coffee, or equally as tasty as a dessert with either ice cream or my Kahlúa Whipped Cream:

Kahlúa Flavored Whipped Cream

1 cup chilled whipping cream
1/2 cup powdered sugar
3 T Kahlua
 Chill bowl and utensils. Whip cream and sugar until soft peaks form.  Add Kahlúa and combine.
IMG_1924

First layer of batter with half the peaches

Fresh Peach & Blackberry Cake

Fresh Peach & Blackberry Cake

Fresh Peach and Blackberry Cake

adapted from Ina Garten

Ingredients:

  • 1/4 pound (1 stick) unsalted butter, room temperature
  • 1 1/2 cups sugar, divided
  • 2 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 4-5 large, ripe peaches, peeled, pitted, and sliced
  • 1 cup fresh blackberries
  • 1/2 – 3/4 cup chopped pecans

Preparation:

Preheat oven to 350 degrees.  Spray springform pan with baking spray.

In bowl of electric mixer fitted with paddle attachment, beat butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With mixer on low, add eggs, one at a time, then sour cream and vanilla, and mix until batter is smooth. In a separate bowl, sift together flour, baking soda, baking powder and salt. With mixer on low, slowly add dry ingredients to the batter and mix just until combined. In a small bowl, combine remaining 1/2 cup sugar and cinnamon.

Spread half of batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches and berries (if using), and sprinkle with the remaining sugar mixture and pecans.

Bake cake for 60 – 70 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Liz’s Tidbits:

Ina’s recipe called for peaches only, but I had some beautiful organic blackberries on hand and added them to the top.  Blueberries would be another great option!  I used pecans, but if you prefer walnuts or another nut, by all means, use them or none at all!

I’ve also used non-fat Greek Yogurt in place of the sour cream with great results!  Also, depending on the sweetness of your peaches, if desired, you could decrease the amount of sugar used.

Honey-Ginger Apple Tartlets

I love using puff pastry, because the things you can do with it are limitless. After making some appetizers for a party the other day, I had a second sheet that needed to be used.  Since I also had several apples on the counter, I decided to make some mini apple tartletts.  These turned out absolutely delicious and were really easy to make. Since they are bite-sized, you don’t feel guilty about having one or two, and the topping of Kahlua whipped cream sent them over the top!  These disappeared quickly, and I’ll definitely be making them again!

Honey-Ginger Apple Tartletts

Honey-Ginger Apple Tartlets

Honey-Ginger Apple Tartlets

inspired by “Puff” cookbook by Martha Holmberg

Ingredients:

  • 2 tablespoons unsalted butter
  • 4 medium apples, peeled, cored and diced
  • 1 1/2 tablespoons honey
  • 1 teaspoon peeled, finely grated fresh ginger
  • 1/4  teaspoon ground cinnamon (or more to taste)
  • pinch kosher salt
  • 1 sheet frozen puff pastry, thawed

Preparation:

Preheat oven to 375°.
Heat butter in large skillet over  medium-high heat until sizzling. Add apples and stir to coat.  Sauté until much of the moisture has steamed off and the apples start to soften and brown, 8-10 minutes.  Add the honey, ginger, cinnamon and salt and stir to combine.  Set aside to cool.
On lightly floured counter, roll pastry into 14 inch square, and prick all over with a fork. With a 3 1/2 inch round cookie cutter, cut out 16 rounds.  Stack and reroll scraps to cut more circles.  Tuck a pastry round into each cup of a mini muffin pan, pressing firmly to secure it.  Chill for about 10 minutes.
Fill each shell with the apple filling, and bake for about 20 minutes or until the pastry is golden brown.  Let cool and top with a small scoop of ice cream or whipped cream.  I topped each with Kahlua flavored whipped cream…see recipe below.

Kahlua Flavored Whipped Cream

1 cup chilled whipping cream
1/2 cup powdered sugar
3 T Kahlua
Chill bowl and utensils. Whip cream and sugar until soft peaks form.  Add Kahlua and combine.

Liz’s Tidbits:

Pepperidge Farm is the brand that can be found in the freezer section of just about every store, but it’s made with vegetable shortening instead of butter.  If you can find a puff pastry made with butter, such as Dufour, I think you’ll find it to have a superior flavor. If you can’t find it, Pepperidge Farm will work just fine.

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