I had 1/2 of Penny's Sugar cookie dough left over and didn't want to make anymore cut-out cookies. So I rolled the thing out, filled a 9" tart pan and baked it blind. (I buttered/floured the pan to release the crust easier.)
When it was cool, I spread 2 Tbl of dark, rich raspberry jam (from PA orchard) on the crust.
Then I took an 8 oz bag of dark Lindt truffles, melted them with 2/3 C heavy cream and 1 Tbl Karo syrup. No one needs to know they were wrapped in Christmas-themed foil, do they?
Waited for it to cool/thicken and spread that on the raspberry'd tart. Chilled until firm and then spread on 2 more Tbl of raspberry jam, using an offset spatula to get a level shiny surface.
Served cold, you're eating a sugar-crusted truffle.
Served room temperature, the chocolate is ever-so-slightly creamy.
I'm trying to calculate buying this dessert per slice in a restaurant and my head spins.
...or ...umm...that could just be the sugar rush.
When it was cool, I spread 2 Tbl of dark, rich raspberry jam (from PA orchard) on the crust.
Then I took an 8 oz bag of dark Lindt truffles, melted them with 2/3 C heavy cream and 1 Tbl Karo syrup. No one needs to know they were wrapped in Christmas-themed foil, do they?
Waited for it to cool/thicken and spread that on the raspberry'd tart. Chilled until firm and then spread on 2 more Tbl of raspberry jam, using an offset spatula to get a level shiny surface.
Served cold, you're eating a sugar-crusted truffle.
Served room temperature, the chocolate is ever-so-slightly creamy.
I'm trying to calculate buying this dessert per slice in a restaurant and my head spins.
...or ...umm...that could just be the sugar rush.