The Hungry Housewife » tart

Mixed Berry Tart

The Hungry Housewife — Wed, 14 Sep 2011 12:20:52 +0000

September 14, 2011

It’s not officially fall yet, so I am still allowed to post a yummy summer dessert. But hurry because berry season is almost out the window.
This dessert is about as healthy as you can get on the Hungry Housewife. Berries and yogurt. There is a nice buttery sweet tart there too, but I mean the berries totally make it a fat free dessert. Work with me here people.

Mixed Berry Tart

4.5 from 2 reviews

Recipe type: Dessert

Author: Leslie Green – The Hungry Housewife

Prep time: 90 mins

Cook time: 36 mins

Total time: 2 hours 6 mins

Serves: 8

A delicious mixed berry tart.

Ingredients

SWEET PASTRY DOUGH
1 1/3 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 1/2 tablespoons ice water
1 egg white, lightly beaten(for brushing the dough while in the oven)
BERRIES
5 1/2 cups mixed berries, such as strawberries(sliced), blackberries, blueberries and raspberries
1 1/4 cup vanilla flavored yogurt, Greek or regular
1 tablespoon agave nectar

Instructions

FOR THE CRUST

Whisk together flour, sugar, and salt in a large bowl.
Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Beat together yolk and water with a fork and stir into flour mixture until combined well.
Gently knead mixture in bowl with floured hands just until a dough forms.
Turn out dough onto a lightly floured surface and knead gently 4 or 5 times more.
Form dough into a ball, then flatten into a 5-inch disk.
Chill, wrapped tightly in plastic wrap, at least 1 hour
Preheat the oven to 400.
Flour your counter again.
Roll the dough out into a circle, large enough to fit in a 9″ tart pan, about 10-11 inches.
Place the dough in a 9″ tart or pie pan.
Lightly prick the bottom of the tart with a fork.
Line the tart with foil and fill with pie weights.
Bake for 8 minutes.
Remove the foil and weights.
Reduce heat to 350.
Bake for an additional 25 minutes.
Remove from oven a brush with beaten egg white and bake for an additional 3 minutes.
Remove from oven and allow to cool completely.

FOR THE BERRIES

In a large bowl, gently mix together the berries,yogurt and agave nectar

ASSEMBLY

Pour the berries into the baked tart and serve.

Notes

No time to make your own dough? No worries, use a pre-made deep dish pie crust.

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White Chocolate Mocha Pie

The Hungry Housewife — Mon, 18 Oct 2010 09:01:00 +0000

Does anyone really know what goes on behind the doors of a closed refrigerator? Do you think the eggs and the milk just have a plutonic relationship? Or how about the left over salsa and the cheese..do you think they silently stare at each other from across the dark, cool shelves? I mean, does the light even go off? Hmmmm? Well, I am hear to tell you that it is not so inocent when we close the fridge doors.

One night, after I had closed up the kitchen for the night, I put the kids to bed and slipped into a slumber. The next morning I woke up and made my necessary pot of coffee. I opened the fridge to get my creamer out and noticed something different, something very different. A dessert I had not seen before was in-front of me. Knowing very well my husband does not cook/bake and my kids had certainly not become culinary geniuses at the young ages of 5 and 7, there was only one explanation…. my fridge had become a literal red light district, a sexual underground if you will when the doors closed. Money was exchanged. Unspeakables happened. I dare not think of the dirty deeds that were done. This dessert is proof. Remember my Mocha Tart and my Mini Pies? Two totally separate desserts. Well until last night that is. I think the mocha tart was Mr. Suave and the poor mini pies were the unsuspecting victims. The courting that must have went on is mind blowing. Well I am glad my two desserts made happy sweet dessert love together. The result was heavenly.

WHITE CHOCOLATE MOCHA PIE

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1 Pre Made Chocolate Graham Cracker Pie Crust(or make your own)

4 Ounces of Philadelphia Cream Cheese, softened

3/4 cup Heavy Cream

1/4 cup Sugar

3/4 Tbsp Instant Espresso Powder

1 Bag Semi-Sweet Chocolate Chips

In a medium sauce pan over medium heat, melt cream cheese.

Whisk in the heavy cream and sugar.

Add in the instant espresso powder and mix until combined.

Bring mixture to just under a boil(bubbles will be forming around the edges)

Place the chocolate chips in a medium bowl.

Pour the hot cream mixture over the chocolate chips and let sit 5 minutes without stirring.

After 5 minutes, whisk the chocolate until smooth.

Pour into your pie crust and place in the refrigerator for a few hours or overnight until set.

This can be made several days in advance.

WHITE CHOCOLATE MOUSE TOPPING

1 cup heavy cream

4 oz cream cheese, mixed until smooth

3 Tbsp Sugar
4 oz White Chocolate, chopped

1 tsp vanilla

In a small saucepan, bring about 1 inch of water to a boil. Make a double boiler by placing a bowl on top on the saucepan with the boiling water so it fits snuggle over the top without touching the water.

Put the white chocolate in the bowl, and stir until completely melted. set aside.

In a medium bowl, combine the cream, sugar with an electric mixer and vanilla until it starts to thicken.

Add the softened cream cheese in 3 parts, mixing well in-between each addition.

Whip to a whip creamed consistency.

Fold in the melted chocolate.

Spoon onto the chilled pie and place in the refrigerator for 1 hour.

White Chocolate Mini Pies

The Hungry Housewife — Mon, 04 Oct 2010 18:50:00 +0000

Ok..Ok. So I have renamed myself “Leslie the Loser”. Yep, Leslie the Loser is my new name.

How lame am I? Seriously!? I have had ZERO motivation to blog or even really turn on my computer for that matter. I think some little anti blogger elf came in my room in the middle of the night and stole my blogging mojo. Little bastard. I have so many yummy recipes to share with you but have been too lazy to type them up. I have a pile of scrap papers with recipes scribbled on them that I need to type up anyway..so why not just blog about them? Cause I am a Loser..remember? A lazy looser at that! Wow, I am down on myself tonight aren’t I? I am sure some of you have abandoned me. And I am sure you feel like I have abandoned you. I am sorry, I really am. I do enjoy sharing my food and I enjoy reading all of my favorite blogs too, but just not lately. Forgive me? I will try to be a better blogger.

Can I make it up to you with this heavenly little dessert? Please tell me I can. Bribes are good.

This is another one of my Philly Cream Cheese recipes. With another cheesy video to go along with it. It’s funny at the end..remember along with being big fat looser, I am also a total dork.(the dorkness starts at about 6:49)

I am not sure to call these mini pies or tarts. But regardless, they are sooooooo good. And soooooo easy to make. Oh, and they are pretty as well. Just make sure you have plenty of people around to eat them up or you might eat 3 of them yourself. Trust me on this one. (cough-cough).

WHITE CHOCOLATE MINI PIES

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6 pre-made mini graham cracker crusts

1 egg white, beaten

1 cup heavy cream

4 oz cream cheese, mixed until smooth

4 oz White Chocolate, chopped

1 tsp vanilla

6 Tbsp Nutella

Fresh Berries for garnish

Preheat oven to 375

Brush the graham cracker crusts with beaten egg white and bake for 5 minutes. Remove the

from oven and allow them to cool completely.

Put the white chocolate in the bowl, and stir until completely melted. set aside.

In a medium bowl, combine the cream, sugar with an electric mixer and vanilla until it starts to thicken.

Add the softened cream cheese in 3 parts, mixing well in-between each addition.

Whip to a whip creamed consistency.

Fold in the melted chocolate.

Cover and place the chocolate, cream cheese mixture in the fridge for about one hour.

Place one tablespoon of the Nutella in each of the tarts.

Place the chocolate mixture in a zip lock bag, snip off the edge and pipe it into the mini pie shells.

Garnish with fresh berries.

Refrigerate until ready for serving.

Mocha Tart..and My attempt at acting.

The Hungry Housewife — Sun, 23 May 2010 22:36:00 +0000

Here is another one of my videos that I submitted for The Real Women of Philadelphia Contest! I know, you don’t have to tell me, I am going to keep my day job. I am afraid that acting is not in my future!
If you don’t get a chuckle out of this video, well then there is something wrong with you! I still laugh at myself when I watch it!
And the dessert….ROLL YOU EYES IN THE BACK OF YOUR HEAD GOOD!!!!!! You must make it! It is sooooooo easy!

MOCHA TART/Pie

Printer Friendly Version

1 Pre Made Chocolate Graham Cracker Pie Crust(or make your own)

4 Ounces of Philadelphia Cream Cheese, softened

3/4 cup Heavy Cream

1/4 cup Sugar

3/4 Tbsp Instant Espresso Powder

1 Bag Semi-Sweet Chocolate Chips

In a medium sauce pan over medium heat, melt cream cheese.

Whisk in the heavy cream and sugar.

Add in the instant espresso powder and mix until combined.

Bring mixture to just under a boil(bubbles will be forming around the edges)

Place the chocolate chips in a medium bowl.

Pour the hot cream mixture over the chocolate chips and let sit 5 minutes without stirring.

After 5 minutes, whisk the chocolate until smooth.

Pour into your pie crust and place in the refrigerator for a few hours or overnight until set.

This can be made several days in advance.

Easy Apple Tart

The Hungry Housewife — Mon, 15 Mar 2010 11:15:00 +0000

“HOW DO YOU LIKE THEM APPLES?”

Need a tissue? I saw you drooling. It’s totally acceptable, as I did the same thing.

We had house guests and house guests =’s a perfect reason to make dessert. I wanted something other than a heavy cake, but didn’t want to make anything complex. I had a butt load of apples that were never going to get eaten..so apple tart it was. I didn’t follow a recipe, but I did make sure to write everything down, just incase it turned out good..and thank God I did, because it was Yummm-A-Licious! I did use the perfect go-to tart shell recipe from Epicurious that is No-Fail and always turns out perfect. I didnt have any ice cream to scoop on top, but I needed something “creamy”. So I made some cream anglaise( sounds fancy, but its not) to pour over the top. Ummmm,YUM!!!

APPLE TART with CREAM ANGLAISE

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SWEET PASTRY DOUGH

1 1/3 cups all-purpose flour

2 tablespoons sugar

1/4 teaspoon salt

1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes

1 large egg yolk

1 1/2 tablespoons ice water

Whisk together flour, sugar, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Beat together yolk and water with a fork and stir into flour mixture until combined well.

Gently knead mixture in bowl with floured hands just until a dough forms. Turn out dough onto a lightly floured surface and knead gently 4 or 5 times more. Form dough into a ball, then flatten into a 5-inch disk. Chill, wrapped tightly in plastic wrap, at least 1 hour.

APPLE FILLING

5 Golden Delicious Apples

1 Tbsp Ground Cinnamon

5 Tbsp Brown Sugar

1/4 cup apricot preserves

1 cup walnuts, toasted

3/4 cup butter, cut up

Preheat oven to 375

In a large bowl mix together the cinnamon, sugar, preserves and walnuts.

Peel, core, cut in half and thinly slice the apples.

Toss the apples and layer them in circles around the tart shell.

Place the cut up butter on top of the apples.

Bake for about 50 minutes. If the nuts are getting to browned, you can place a piece of tinfoil lightly over the top

CREAM ANGLAISE

Food and Wine

2 cups whole milk

1 vanilla bean, split in half

1/2 cup sugar

4 large egg yolks, room temperature

Set a large fine strainer over a medium bowl and set the bowl in a larger bowl with ice water(you are making an ice water bath to stop the cooking process)

In a large sauce pan, combine the milk, vanilla pod and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.

In another medium bowl, whisk the sugar and egg yolks until combined. Slowly, and I mean slowly(or you eggs will cook), whisk in half of the hot milk. Pour the mixture into the sauce pan and cook over moderate, stirring constantly with a wooden spoon, until the sauce has thickened slightly, about 4-5 minutes. DO NOT OVER COOK OR YOUR SAUCE WILL CURDLE!

Immediately strain the sauce into the bowl in the ice bath to stop it from cooking. Scrape the vanilla seed from the pod into the sauce. Serve warm or chill until ready to use.

Cranberry Walnut Tart

The Hungry Housewife — Wed, 03 Feb 2010 01:13:00 +0000

Oh wow..look at me, I am posting a recipe! I bet y’all thought I forgot how to cook. There has just been so many exciting things going on in my life, I hope you guys haven’t minded me sharing them with you via my silly videos! (Oh, and I am on HSN again on Wed. Feb 10th between 6 and 7 pm , with an adorable Nordic Ware Brownie Bites Pan)
I made this heavenly little tart for Christmas…yes you heard me, Christmas. Ahh, cut me some slack I have been SUPER busy! Everyone was ohhh’ing and ahhh’ing over this. My husband said it was his favorite thing I have ever made. He about had a heart attack when I told my Mom I was leaving the leftovers with her.
This little gem was sweet but not too sweet. The recipe called for Corn Syrup. But I prefer to use Lyles Golden Syrup(you can find it in British Grocery Stores or on line). Corn syrup is too Corn Syrup-y for me!!! lol

If you want to impress you guests and are tired of the same ol same ol desserts, MAKE THIS!!

CRANBERRY WALNUT TART

Epicurious

Printable Recipe

CRANBERRY WALNUT TART
Epicurious

SWEET PASTRY DOUGH
1 1/3 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 1/2 tablespoons ice water
Whisk together flour, sugar, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Beat together yolk and water with a fork and stir into flour mixture until combined well.

TART

3 large eggs
2/3 cup packed dark brown sugar
2/3 cup light corn syrup
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/2 teaspoon salt
1 teaspoon vanilla
1 1/4 cups chopped fresh or frozen cranberries (7 oz; thawed if frozen)
1 cup chopped walnuts (1/4 pound)(TOASTED)

Special equipment: a 10- to 11-inch round tart pan (1 inch deep) with a removable bottom; pie weights or raw rice
Make shell:
Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes.

Put oven rack in lower third of oven and preheat oven to 425°F. Line shell with foil and fill with pie weights.

Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack.

Make filling:
Move oven rack to middle position and reduce oven temperature to 350°F.

Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.

Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack.