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Desserts - Tart -  Chocolate Brownie Tart Post by :jfkane Category :Learning Kitchen Author :Unknown Date :January 2012 Read :766

Click below to download : Desserts - Tart - Chocolate Brownie Tart (Format : PDF)

Desserts - Tart - Chocolate Brownie Tart

Brown Sugar Pastry:
1 c. all-purpose flour
1/4 c. firmly packed light brown sugar
1 oz. unsweetened chocolate, grated
1/2 c. well chilled butter, cut into 1/2-inch pieces
2 Tbsp. milk
1 tsp. vanilla

Brownie Filling:
3 oz. unsweetened chocolate
3 oz. semi-sweet chocolate
1/2 c. butter, cut into tablespoon-size pieces, room temperature
1 1/2 c. sugar
3 eggs, beaten to blend
2 tsp. vanilla
1 c. chopped walnuts
3/4 c. all-purpose flour

Chocolate Icing:
4 oz. semi-sweet chocolate, melted
1/4 c. butter, room temperature
2 tsp. vegetable oil

For Pastry: Combine flour, brown sugar and grated chocolate in large bowl. Cut in butter until mixture resembles coarse meal. Mix in milk and vanilla with fork until just blended. Pat pastry onto bottom and sides of 11-inch tart pan, flouring fingertips as necessary if mixture becomes too sticky.

For Filling: Preheat oven to 350 degrees. Melt chocolates in top of double boiler set over hot water. Remove from heat and stir in butter 1 piece at a time. Transfer mixture to large bowl. Add sugar and blend well; mixture will be granular. Add beaten eggs 1/3 at a time, blending well after each addition. Mix in vanilla. Stir in chopped nuts. Gradually add flour, blending well after each addition. Pour into pastry shell. Bake until center is just set and tester inserted in center comes out clean, 30 to 40 minutes. Let tart cool on wire rack.

For Icing: Combine chocolate, butter and oil in large bowl and mix until smooth. Cool to spreadable consistency, whisking occasionally. Spread icing over top of tart. Let stand until icing sets. Cut into wedges.
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Desserts - Chocolate Hazelnut-pear Tart Desserts - Chocolate Hazelnut-pear Tart

Desserts - Chocolate Hazelnut-pear Tart
16 oz pear halves, well drained 3/4 cup sugar 1/2 cup butter, softened 2 eggs 2 tbs hazelnut-flavored liqueur 1/4 tsp salt (optional) 1 cup flour 1/2 cup Ghirardelli sweet ground chocolate and cocoa 1/2 cup chopped hazelnuts 2 oz (1/2 baking bar) Ghirardelli bittersweet chocolate for garnish Preheat the oven to 350 degrees. Spray the bottom of a 9-inch springform pan w/nonstick cooking spray, or lightly grease. Pat the pear halves dry with paper towels. Cut each half into thirds lengthwise and set aside. Cream the sugar and butter until light and fluffy. Beat the eggs,

Desserts - Tart -  Cherry Almond Tart Desserts - Tart - Cherry Almond Tart

Desserts - Tart -  Cherry Almond Tart
1 pkg (18 1/4 oz) yellow cake mix 2/3 c graham cracker crumbs (about 11 squares) 1/2 c butter or margarine, softened 1 egg 1/2 c chopped almonds 8 oz cream cheese, softened 1/4 c powdered sugar 1 can (21 oz) cherry pie filling 1/2 c sliced almonds, toasted Grease the bottom and sides of a 14 inch pizza pan. Preheat to 350. Combine dry cake mix, graham cracker crumbs and butter until crumbly. Add egg and mix well. Stir in chopped almonds then press onto bottom and sides of prepared pan. Bake for 11 to 13 minutes or until lightly