Cranberry Cocoa Cream Tart

Cranberry Cocoa Cream Tart

Here’s my take on a little-black-dress dessert, one you can pull off throughout the holiday season from now to Valentine’s day.

The crust is a basic chocolate wafer crumble pressed into a tart pan, and the filling is cocoa-flavored mascarpone topped with glistening cranberries. It manages to be glamorous, festive, and simple all at the same time.

Cranberry Cocoa Cream Tart

Cranberry Cocoa Cream Tart

Yield: 1 9-inch tart

Ingredients

  1. 1 teaspoon unflavored gelatin
  2. 1 12-ounce bag fresh or frozen cranberries
  3. ¾ cup sugar
  4. 30 chocolate wafer cookies
  5. 6 tablespoons melted butter
  6. ¼ teaspoon salt
  7. ¼ cup sugar
  8. 1 pound mascarpone cheese
  9. 1 cup powdered sugar
  10. 1/3 cup cocoa powder
  11. 1 tablespoon heavy cream

Instructions

  1. For the topping: Sprinkle the gelatin over ¼ cup water in a small bowl and let soften 10 minutes. Put the cranberries in a saucepan with the sugar and ¼ cup water. Bring to a boil; stir to dissolve sugar. Lower heat to a simmer and cook an additional 5 minutes or so; you want to soften the cranberries but retain their plump shape.
  2. Drain the cranberries over a bowl. Add the gelatin to the juice in the bowl, stirring to dissolve. Add the cranberries to the juice, stirring gently. Cover and chill until the mixture thickens, about 8 hours or overnight.
  3. For the crust: Heat the oven to 350 degrees. Pulse the cookies, sugar and salt in a food processor until fine crumbs form. Add the butter and pulse until the mixture is moistened and holds together when you pinch it. Press the crumbs on to the bottom and sides of a 9-inch tart pan with a removable bottom. Bake the crust 10 -12 minutes; cool completely on a rack.
  4. For the filling: Beat the mascarpone, sugar, cocoa and cream together just until spreadable. Spread the filling over the cooled crust and top with the cranberries. Refrigerate at least 2 hours before serving.
http://familystylefood.com/2012/11/cranberry-cocoa-cream-tart/

Strawberry Mascarpone Crostata

Strawberry Mascarpone Tart

I don’t have a huge sweet tooth, but I’m in love with this dessert; strawberries piled on top of a simple Italian-style crostata. It has a creamy vanilla mascarpone cheesecake filling baked into pasta frolla, a crumbly, shortbread-like cookie crust.

strawberry mascarpone crostata

Any kind of seasonal fruit would be delicious on this tart. I’m thinking lightly sweetened berries, figs, peaches or nectarines in the summer and sauteed apples, pears or poached dried fruit during fall and winter.

strawberry mascarpone crostata

Strawberry Mascarpone Crostata

Serving Size: 8 servings

Ingredients

    For crust:
  1. 2 1/3 cups unbleached all-purpose flour
  2. 1/3 cup sugar
  3. ½ teaspoon salt
  4. ½ teaspoon baking powder
  5. 1 ½ sticks (3/4 cup) cold unsalted butter, cut into ¼-inch cubes
  6. 1 egg plus 1 egg yolk
  7. ¼ cup whole milk
  8. For filling:
  9. 1 cup mascarpone cheese
  10. 1 cup Greek yogurt
  11. 2 eggs
  12. 1 vanilla bean, split and scraped
  13. ½ cup sugar
  14. 3 tablespoons unbleached all-purpose flour
  15. ¼ teaspoon salt
  16. 1 quart strawberries, hulled and sliced
  17. Sugar to taste

Instructions

  1. To make the crust, pulse the flour, sugar, salt and baking powder in a food processor 3 or 4 times to blend; scatter the butter over the flour and process until the mixture looks sandy and you can’t see any butter chunks.
  2. Whisk together the egg, yolk and milk; add to the flour mixture and pulse a few times until the dough just begins to come together (but not until the mixture forms a ball over the blade which will toughen the dough). Add some ice water drop by drop if it seems dry. Remove the dough from the workbowl and knead it gently to form a ball. Flatten it into a disc, wrap in plastic wrap and chill in the refrigerator about 1 hour until firm but not hard. If the dough gets too cold and seems hard, leave it out for 15 minutes until it’s workable.
  3. Lightly dust the dough with flour and put it on a lightly floured surface (a smooth countertop is ideal). Cover with a large piece of plastic wrap or parchment and roll the dough out to a 12-inch diameter circle. Carefully peel off the plastic wrap, roll the dough onto the rolling pin and unroll over a 9-inch round or square tart pan. Press the dough into the pan and up the sides, trimming the top edges of the dough flush with the pan by running the rolling pin over the top. Put the pan into the refrigerator to chill while you make the filling.
  4. Preheat oven to 325 degrees.
  5. Beat the mascarpone, yogurt, eggs, vanilla bean, sugar, flour and salt in an electric mixer or by hand with a whisk until smooth. Scrape into the tart pan, place the plan on a baking sheet and bake until the filling no longer jiggles in the center, 35 – 40 minutes. Cool completely on a wire rack then place in the refrigerator to chill 2 – 4 hours.
  6. Just before serving, toss the strawberries with sugar to taste and either arrange over the top of the tart or pile them up for a more rustic presentation
http://familystylefood.com/2012/05/strawberry-mascarpone-crostata/

Roasted Strawberry Refrigerator Jam

I bought 8 pounds of beautiful, ripe, organic strawberries the other day at Costco. Because I have some serious fruit lovers in my house the berries disappeared pretty quick, almost before I could set aside what I needed to make this jam.

My plan was to make a simple standby recipe from Cooking Light for refrigerator jam – no canning or sterilizing required – but I had some other things to do and didn’t want to stand watch for the better part of an hour over a pot of simmering strawberries.

So I let the oven do the work, a technique I employ a lot in my cooking. Hands free is a great thing in the kitchen.

I usually make this jam with red wine or balsamic vinegar instead of brandy, but this time I used the last drops from a bottle of framboise (clear raspberry liqueur). Strawberry-flavored vodka would be fun to try, too.

There’s an inspiring feature in the April 2011 O Magazine on women food entrepreneurs, Seven Women Who Turned Their Passion for Food into a Career. I found a few of the food products mentioned in the story during my many shopping travels.

I spread Belle Chevre Honey Breakfast Cheese on Effie’s Homemade Oatcakes, then topped with some jam. Delicious!

Roasted Strawberry Refrigerator Jam

Yield: About 1 1/2 cups

Ingredients

  1. 4 cups strawberries, hulled and quartered
  2. 1/2 cup sugar
  3. 2 tablespoons clear fruit brandy (raspberry, strawberry, cherry) or strawberry-flavored vodka
  4. 1 vanilla bean pod, split, plus scraped seeds

Instructions

  1. Toss the strawberries in a bowl with the sugar, brandy, vanilla pod and scraped seeds. Let stand 10 minutes. Transfer to a rimmed baking sheet or small roasting pan.
  2. Roast in a 250 degree oven for about 2 hours, until the berries are very soft and shriveled. Mix around once or twice as they cook.
  3. Let the syrupy berries cool. Remove the vanilla pod. Pulse in a food processor or mash by hand with a potato masher to a chunky consistency.
  4. Store in a covered jar in the refrigerator up to 2 weeks.
http://familystylefood.com/2011/04/roasted-strawberry-refrigerator-jam/