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Raspberry Jam Shortbread Tart

May 1, 2010 By The Recipe Mom 1 Comment
rasptart

What You Need:

1 prepackaged shortbread crust
2 Tbsp raspberry jam
2 eggs
2 egg yolks
1/2 C of sugar
1/2 C of butter, melted
1 lemon, grated rind only
2 drops of almond extract

How to Make It:

Set the oven to 400 degrees and allow it to preheat.
Lay the crust into a pie plat and prick the bottom only with a fork.
Spread the jam over the crust.
Whisk together the eggs, yolks and sugar until pale and thick.
Stir in the butter, lemon and extract until well blended.
Pour the mixture over the top of the jam.
Bake the tart for 30 minutes or until golden brown.

Makes 6 servings

This is a great budget dessert because it uses ingredients most of us already have on hand. You can make it even more budget friendly by using your own homemade shortbread crust. Use whatever type of jam you have on hand in place of the raspberry.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 30 minutes
Total Time: approximately 45 minutes

Nutritional Information: (approximate values per serving)
Calories 417; Fat 20g; Saturated Fat 2g; Carbohydrates 56g; Fiber 0g; Protein 9g; Sugar 36g; Cholesterol 215 mg; Sodium 226 mg

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Cranberry Topped Chocolate Shortbread Tart

February 24, 2010 By The Recipe Mom Leave a Comment
cranberries

cranberriesWhat You Need:

4 T of heavy whipping cream, divided
3 oz. semisweet chocolate, chopped
1 fully baked packaged shortbread crust
1/2 C of frozen cranberries
2 T of sugar

How to Make It:

Place 3 T of the cream into a saucepan.
Place the pan over medium high heat.
Bring the cream just to a simmer.
Remove the pan from the heat and add the chocolate.
Stir to cover the all the chocolate with the hot cream.
Let stand 1 minute.
Whisk until the mixture is smooth and creamy.
Add the remaining cream and whisk to blend.
Spread the filling into the shortbread crust.
Cover the pie and refrigerate for 2 hours or until firm.
Preset the oven temperature to 425 degrees preheating the oven.
Spray a cake pan well with a non stick cooking spray.
Place the frozen cranberries into a bowl.
Sprinkle the cranberries with the sugar and quickly toss to coat.
Place the cranberries in an even layer into the prepared cake pan.
Bake 5 minutes or just until the cranberries begin to thaw.
Stir the cranberries around in the sugar.
Bake an additional 5 minutes or until all the sugar has dissolved.
Remove the cranberries from the oven and stir.
Cool completely then spread the cranberries evenly over the top of the tart.

Makes 8 servings

Work quickly when coating the frozen cranberries with the sugar. You don’t want the sugar to dissolve before placing the cranberries into the oven. These candied cranberries will remain fresh for up to 4 hours at room temperature. They make a great topping for ice cream, angel food cake or even pound cake.

Filed Under: Chocolate, Desserts, Kid Friendly, Recipe Cards, Recipes, Tarts Tagged With: , , , , , , , ,

Bittersweet Chocolate and Cappuccino Cream Tart

February 20, 2010 By The Recipe Mom Leave a Comment
choctartcapcrm

choctartcapcrmWhat You Need:

1 fully baked prepared shortbread crust
1/2 C of heavy whipping cream
3 T of whole milk
3 oz. bittersweet chocolate, chopped
1 large egg
1 T of sugar
1/8 t of salt
2 T of confectioners’ sugar
1 t of unsweetened cocoa powder
1/4 t of instant espresso powder
1/2 C cold whipping cream

How to Make It:

Place the oven rack in the middle rung of the oven and preheat the oven to 350 degrees.
Pour the heavy cream and milk into a saucepan and place the pan over medium heat.
Bring the liquid to a rapid boil then remove from the heat.
Add the chopped chocolate, swirling the pan slightly so all the chocolate is covered.
Let the chocolate stand in the hot liquid for 1 minute then stir to melt completely.
In a small bowl whisk the egg, sugar and salt until well blended.
Slow pour 1/4 C of the chocolate mixture into the egg mixture.
Stir as you add so the egg doesn’t cook with the hot liquid.
When the chocolate mixture is blended, add the remaining chocolate and whisk well.
Spread the filling into the pie crust.
Bake the tart for 16 minutes or until the center is set.
Remove from the oven and transfer to a wire rack to cool for 15 minutes.
In a bowl whisk together the confectioners’ sugar, cocoa and espresso powder.
Slowly whisk in the cold whipping cream.
Beat with an electric mixer on high speed 1 minute or until stiff peaks from.
Remove the tart from the pan and place on a platter, pouring the cream over the top.

Makes 8 servings

If you have a tart pan it will make the removal of this cake easier. If a tart pan is not available a non metal spatula and kitchen knife will also work. Run the knife carefully along the sides and under the tart. Lift the tart with the spatula and carefully place on the platter.

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