Baby tomatoes

Baby tomatoes

Friday, May 2, 2014

The easiest dessert you'll ever make!

At least once in your life you are going to need a special dessert to cap off a memorable meal. Maybe it's the first time you make dinner for that special someone. Dessert and champagne after a night out with friends. You are invited over for dinner and need to bring a dessert.

Well, you're in luck. I have the SIMPLEST dessert you will ever make yet it looks like you spent hours in the kitchen. Seriously, if you can operate a rolling pin and a microwave, you've got this! The only "special" equipment you need is a tart pan. You might already have one. A food processor and a rolling pin finish your pastry-making needs.

So let's get started-

You will need pastry for a one crust pie. I have a simple and foolproof recipe for you-

1 1/2 cups flour
1 cup cold butter, cut into chunks
2 tb sugar
1/4 cup ice water

Place flour and sugar in food processor. Add cut up butter, pulse until you have a crumbly mixture. DO NOT USE MARGARINE or you will have paste. Add ice water a tablespoon at a time until dough forms and is not sticky, but holds together. Turn out onto floured board. You can chill the pastry at this point or you can roll it out now. Flour the rolling pin well and roll it out to about 1/4 inch thickness and the size/shape of your tart pan. I used a rectangle pan. Roll dough over rolling pin and lift into pan. Trim excess pastry, prick all over with fork. Line the pastry with foil and fill with baking beans. Bake in 425 oven about 10-15 minutes or so, until light golden brown. Remove from oven and cool. gets REALLY good- the filling. You can make this in the microwave or in a saucepan, whichever you like. I prefer the micro because I can use the same bowl I'm going to mix it in. The ingredients are ridiculously simple:

8 oz. chopped semi-sweet chocolate (or chips- high quality chips)
1 cup heavy cream

Bring the cream almost to boiling then remove from micro or off burner. Add chocolate. Stir until all chocolate is melted and smooth. Allow to cool for a few minutes, then pour into baked pastry shell while still liquid.

Decorate the top of your tart with fresh fruit. I used halved strawberries because that's what I had, but raspberries are excellent for this dessert. Chill completely before serving. Cut smallish servings- it's very very rich!

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