TOBLERONE CHOCOLATE GANACHE SUGAR COOKIE TART

Ever have leftover cookie dough? If so, this recipe is perfect for you!  Love Toblerone? If so, it's perfect for you, too!  After making the cookie dough below, press it into a mini tart pans with removable bottoms.  Bake for 10 mins (press down with a spoon if it bubbles up) or until golden. Let cool and remove from pans.  Top with ganache and chopped Toblerone candies!

Cookie Recipe:
3 cups flour
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR. ADD EGG, MILK, VANILLA. ADD FLOUR.  CHILL 30 MINS.  REMOVE, LET COME TO ROOM TEMP AND PRESS INTO PANS.  BAKE 10 MINS 350. 

GANACHE:
1 1/3 cup dark chocolate chips (ghiradhelli yum!)
1/4 cup heavy cream
1/2 cup confectioner's sugar
3-6 T. warm water
Instructions:

Place chocolate and heavy cream in a bowl and microwave just 30 seconds or so until melted. Stir to combine. Add the sugar and stir. Add the water slooooowly until you reach a pouring consistency.  Pour into tarts.  Top with chopped Toblerone bars!

CHOCOLATE GLAZED, SALTED CARAMEL & CHOCOLATE CHIP COOKIE TART

RECIPE:

STEP ONE:  Cookie dough-either use 1 1b, 6 ounces of Pillsbury or make this recipe:

1 cup plus 2 tablespoons flour
1/4 tsp. kosher salt
1/4 tsp. baking soda
6 Tablespoons soft butter
1/2 cup light brown sugar
1/4 cup regular sugar
1 tsp. vanilla extract

1 egg

1 cup mini semisweet chips

Cream butter and sugars.  Add egg and vanilla until creamy.  Add dry ingredients and fold in chips.

Press cookie dough into a 13 inch rectangular tart pan (click to see the one I used) lining the bottom and up the sides.  Try to make the bottom slightly thinner although it will still puff up in the oven.  Don't worry, we will flatten it later.  Freeze it for 10 mins.  Bake at 350 for about 25 minutes but check it at 20.  You want it nicely browned.  As soon as you remove it from the oven, press the bottom flat with the back of a spoon to create room for the caramel later.  Cool completely before adding caramel.  I have been known to speed this part up in the freezer.

STEP 2:  Pour 1/2 cup salted Caramel into the center of the tart and chill again until firm.  Homemade recipe follows:

BEST SALTED CARAMEL RECIPE-(This can be made a day ahead of time and makes 2 cups-save rest for another use!)
Ingredients:

2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1. Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquify.

2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.

3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir.  This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in.  Be patient...you have a lot of cream so this will take a few minutes.  Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. HA! As if it will last that long...ever!!!! TOO delicious!! Makes 2 cups

STEP 3:  Once the caramel is firm and cold you can pour on the chocolate glaze.  I made the recipe below but did not use it all.  Use the extra for dipping strawberries!  

Pour it over the caramel tart to fill in the empty space!  Top with fleur de sel when firm, if desired.

Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
4 ounces butter
8 ounces dark chocolate chips

3 teaspoons light corn syrup

Microwave the butter and chocolate until smooth. Stir in corn syrup.  Let sit a few minutes to thicken a bit. 

OREO GANACHE TART....BE STILL My BEATING HEART

THIS IS SIMPLE, DELICIOUS AND TASTES LIKE YOU SPENT A LOT OF TIME ON IT! I THREW THIS WHOLE THING TOGETHER IN ABOUT 10 MINUTES AND GET THIS....IT IS NOOOOOOO BAKE! CAN'T GET ANY EASIER!  OF COURSE, I NEEDED TO CONVERT THE RECIPE FROM SPANISH....BUT I GOT THE JOB DONE! HEE HEE

Ingredients

Oreo crust:
10 ounces Oreo cookies
1/2 cup butter, melted
 
Ganache filling:
1/2 cup heavy cream
7 oz dark chocolate, I used Ghirardelli Bittersweet chips
1/4 cup butter
 
For the top:
5 chopped Oreo cookies
chocolate chips
Directions:

To make the crust:  Food process Oreoa and add the melted butter cookies until the texture of coarse meal or crumbs. Add the melted butter and blend.  Press into a 4×14 fluted rectangular tart pan with a removable bottom.  Press along bottom and up the sides.  Use individual mini pans if you don't have this size.  Freeze the crust.  Meanwhile, microwave the cream until hot to the touch.  Add chopped chocolate and butter.  Let sit 5 minutes, then stir until well blended. Pour ganache into the crust, top with chips and chopped oreos and chill a few hours.  Unmold and serve with whipped cream!
adapted from LRF

MACADAMIA NUT, BANANA & CARAMEL TART!

Crust:
1/2 cup butter, room temperature
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup flour

Banana Topping:
3 large bananas, thinly sliced
1 tablespoon butter, melted
1 tablespoon granulated sugar
1 cup macadamia nuts, lightly toasted

Caramel Sauce:
1 cup heavy whipping cream
1 cup granulated sugar
1 tablespoon fresh lemon juice (I OMIT THIS)
1/4 cup butter

Sauce: In a heavy saucepan, heat the cream over medium low heat until bubbles form along the edges of the pan; keep warm.

In a heavy saucepan, combine sugar and lemon juice until well mixed. Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes. Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes. While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming. Stirring constantly, slowly pour the warm cream. Bring to a boil, continuing to stir constantly. Cook until slightly thickened, about 3 minutes.

Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth. Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks, reheat in a pan of simmering water or a microwave.

Heat oven to 450 degrees F.

Crust: In a large bowl, beat butter and sugar, with an electric mixer, until blended. Beat in yolk, vanilla extract and salt. Add flour and beat until moist clumps form. Press dough into bottom of 9-inch tart pan with removable bottom. Pierce with fork and refrigerate for 1 hour. Bake crust until golden (about 15 minutes). Cool.

Topping: Reduce oven temperature to 375 degres F. Overlap banana slices on crust, covering completely. Brush melted butter over banana slices and sprinkle with sugar. Bake until just warmed through (3 minutes). Drizzle with some caramel sauce over bananas then sprinkle with macadamia nuts.

Serve with ice cream and pass extra caramel sauce around.
adapted from recipe goldmine

HAPPY 2012

HUBBY AND I RANG IN THE NEW YEAR WITH A BEAUTIFUL DINNER OUT ♥ AND THEN HOME FOR DESSERT WITH MY PARENTS & KIDDIES (WELL, "KID"-THE BABY WAS ASLEEP AND JADEN PARTIED PAST MIDNIGHT!) DESSERT WAS A FLOURLESS CHOCOLATE TART TOPPED WITH GANACHE, HOMEMADE TRUFFLES AND WHIPPED CREAM. I SAW THIS IN KA AND SINCE IT WAS GF I HAD TO MAKE IT!!!!! HAPPY NEW YEAR EVERYONE! HOW DID U RING IT IN? ♥ ♥ ♥