Dark Chocolate Truffle Tart

A yummy dessert that all chocolate addicts will love.  

Serves 10  

Makes 1 (9-inch) tart  

Prep Time 50 minutes, 

      plus one hour or overnight resting time)  

Baking Time 35 minutes

Ingredients:

For the crust 

1 1/4 cups all-purpose flour

1/4 cup sugar

4 tablespoons cocoa powder

1/2 teaspoon salt

1/3 cup unsalted butter, 

      chilled and cubed

1/4 cup shortening

1 egg yolk

2 tablespoons ice water

For the truffle filling

8 ounces bittersweet chocolate, chopped

1 1/4 cups heavy cream

Instructions:

(For a step-by-step guide on making a pic crust, learn here: Basic Pie Starter)

1  Make the crust: Combine the first 4 ingredients in a food processor and pulse until well combined.

2  Add the butter and the shortening. Process until mixture resembles a coarse meal.

3  Combine the egg yolk with water and mix well before adding to the flour mixture. Process until mixture forms into a ball.

4  Remove from the processor and flatten the dough into a disk. Wrap with a plastic film and refrigerate for at least 1 hour or overnight.

5  Preheat oven to 400˚F.

6  Make the truffle filling: On a lightly floured surface, roll out chilled dough into a 10 1/2-inch round pie or desired size. Add flour as needed to prevent dough from sticking to the surface.

7  Carefully lift the dough onto a 9-inch tart pan with a removable bottom, and fit into the pan. Trim off any excess dough, then prick the dough all over with a fork. Place in the freezer for 20 minutes before baking.

8  After 20 minutes, place wax paper over the dough and fill it with dried beans to hold it down. Set the tart pan on a wax paper-lined baking tray and bake for 20 minutes. Then remove the beans and wax paper and bake for another 12 to 15 minutes. Transfer to a cooling rack to cool completely.

9  Make the filling: Place the chopped chocolate in a heatproof bowl. Heat the cream in a medium saucepan and bring to a boil.

10  Pour the cream over the chocolate and let sit for 10 minutes. Then stir until smooth and well combined. Let cool for 30 minutes.

11  When the chocolate mixture has cooled, pour it over the tart pan. Shake the pan slightly to make sure there are no bubbles and the chocolate sits well.

Mochi Ice Cream

Is there anything yummier than sweet ice cream wrapped in pillow-soft dough? With this recipe, you can now make this frozen Japanese treat at home!

Makes 10 mochi balls

Ingredients:

1 pint ice cream of choice

      (we used green tea and strawberry)

1 cup glutinous rice flour1 cup water

1/4 cup sugar

4 drops food coloring to

      match ice cream flavor

      (we used green and red)

cornstarch, for dusting 

Instructions:

1  Using a #40 ice cream scooper or a scooper with a diameter of 1 1/2 inches, pre-scoop ice cream onto a prepared tray or baking sheet. Place in the freezer for at least 6 hours or overnight until thoroughly frozen. You should have 10 scoops.

2  Place glutinous rice flour in a microwavable bowl. Add water a little at a time, mixing continuously with a wooden spoon to prevent lumps.

3  Mix in sugar and food coloring until well combined. 

4  Cover bowl with plastic wrap and microwave on medium for 2 minutes.

5  Using a wooden spoon dipped in water, mix dough and place back in the microwave for another minute. The mixture is ready when it is smooth and shiny.

6  Dust work surface with cornstarch and place mochi dough on top. Work quickly with dough while it is still hot.

7  Dust rolling pin and hands with additional cornstarch then roll out dough until 1/4-inch-thick. Using a 3-inch round cookie cutter, cut the dough into circles. If the dough gets too dry while you are working with it, mix in a few teaspoons of water and place back in the microwave for a minute. 

8  Place mochi rounds between two layers of plastic wrap. Chill in the refrigerator for 30 to 45 minutes or until cool to the touch.

9  Working quickly, wrap pre-scooped ice cream in chilled mochi rounds. Seal the bottom securely and dust with additional cornstarch. Freeze until ready to serve. This is best made a day before serving. 

Substitution tip: Use different ice cream flavors and different hues of food coloring to make any flavor of mochi ice cream. The same dough recipe can be used to make any mochi treat.

Apple Tart

The silkiness of the custard gives contrast to the bite from the apples and the nuts in the crust. Truly a perfect marriage.

Serves 8 to 12   

Prep Time 35 minutes  

Resting Time 2 1/2 hours   

Baking Time 35 to 50 minutes

Ingredients:

For the pecan shortbread crust

1/4 cup + 2 tablespoons butter

1/2 cup confectioners’ sugar

1 egg yolk

1 tablespoon water

1 1/2 cup cake flour

3 tablespoons pecans, finely chopped

For the filling

1 cup confectioners’ sugar

1 tablespoon cinnamon powder

3 to 4 red apples, 

      sliced into 1/2-inch-thick wedges

1 egg

2 egg yolks

1/3 cup fresh milk

3 tablespoons heavy cream

1/4 cup apple juice

1/3 cup confectioners’ sugar

1 1/2 teaspoon all-purpose flour 

Instructions:

1  Preheat oven to 350˚F.

2  Make the crust: In a bowl, cream butter with confectioners’ sugar until light and creamy. Add the egg yolk then the water; mix until well incorporated. Add the flour then the pecans. Stir until there are no more traces of flour.

3  Wrap the dough in cling wrap and refrigerate for at least 2 hours.

4  Roll out dough to about 1/4-inch thick, then line a 9-inch tart pan with it. Refrigerate again for at least 30 minutes.

5  Prepare the filling: Combine confectioners’ sugar and cinnamon powder. Arrange the apple slices on a tray and dust with the cinnamon-sugar mixture. Arrange the apple slices on the prepared crust. Put in the oven and bake for 25 to 35 minutes.

6  In a bowl, whisk the egg and egg yolk. Add the milk, heavy cream, apple juice, confectioners’ sugar, and flour. Whisk until well incorporated. Pour this mixture over the baked apples. Place the pan back in the oven and continue to cook for 10 to 15 minutes or until the custard is just about set. Cool completely before serving.

Storing tip:   Expecting guests next week? This crust can be made way in advance so you can do it whenever you find some free time. Just store it in the refrigerator.

Coconut Cupcakes

To end your family feast, bring these dainty cupcakes to the table. They're as pretty as they are delicious!

Makes 2 dozens

Prep Time 30 minutes 

Baking Time 16 to 18 minutes

Ingredients:

1 cup butter, cubed and softened

1 1/2 cups sugar

4 eggs

1 tablespoon coconut extract

2 2/3 cups all-purpose flour

2 teaspoons baking powder

1 cup milk

1/2 cup desiccated coconut

1 cup coconut flakes, toasted

For the buttercream icing

1 cup sugar

1/2 cup egg whites

1 1/2 cups butter, 

      cut into tablespoons, softened

1 tablespoon coconut extract

Instructions:

1  Preheat oven to 350ºF. Line two 12-hole muffin pans with cupcake liners.

2  In the bowl of an electric mixer, cream butter and sugar until light and fluffy.

3  Add eggs one at a time, beating for about 1 minute after each addition.

4  Add coconut extract and beat until combined. Reduce mixer speed to low.

5  In a separate bowl, sift together flour and baking powder. Add a third of the flour to the mixture, then add half of the milk. Repeat the process and beat just until well combined. Add the desiccated coconut.

6  Spoon or scoop the batter into the muffin pans, filling until about three-fourths full. Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.

7  Cool cupcakes completely on wire racks before frosting.

8  Make the buttercream icing:  Place sugar and egg whites in the heatproof bowl of an electric mixer and set over a pan of simmering water. Whisk constantly until sugar is dissolved, and mixture registers 140ºF on an instant-read thermometer. 

9  Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff , glossy peaks form. Reduce speed to medium-low; add butter a tablespoon at a time, beating well after each addition. Beat in coconut extract. Set aside until ready to use.

10  Once cupcakes are cooled, frost cupcakes with buttercream icing. Top with toasted coconut flakes.

Storage tip: Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.