Tag Archives: easy

Almond Tarts

I absolutely love these! This is an old French recipe that my grandmother taught me when I was a kid. All you need is…

10 oz Slivered Almonds

8 oz Sugar

4 Egg Whites

About 1 Teaspoon of Almond Extract or Essence

Strawberry Jam

Sweet Shortcrust Pastry

First, in a food processor, finely grind 8 ounces of the slivered almonds.

almonds

ground almonds 2

Then, in a large bowl, whisk the egg whites until they form stiff peaks.

egg whites

After that, fold the almonds, sugar and almond extract into the egg whites. While doing this, be careful not to deflate the egg whites.

almond mixture

Set this mixture aside for a little while while you roll out the sweet shortcrust pastry. It is best to do this on a solid, floured surface. You will want to put flour on your hands and rolling pin too, in order to keep the pastry from sticking. Take a softball size amount of dough and roll it until it is about 1/4 of an inch thick.

rolled dough

Then, using a 2-3 inch in diameter pastry stamp,stamp out your pastry rounds.

cut dough

Continue this until you have used all the pastry. Remember to re-flour in between rolling out dough.

pastry circles

Place each pastry circle into a tart pan.

tart rounds

Then, place about a teaspoon of strawberry jam in the bottom of each tart.

strawberry jam

After that, spoon about two tablespoons of the almond mixture into each tart. Make sure you cover up all of the strawberry jam with the almond mixture.

unbaked almond tarts 2

Use the remaining almond slivers to decorate the top of the tarts.

CU unbaked

Bake at around 350 degrees Fahrenheit for 20-25 minutes. This recipe should make around 4 dozen tarts. When they are done, they will look like this. Enjoy!

almond tarts in pan

cooling almond tarts

Advertisements

Sweet Shortcrust Pastry

I have been using this recipe since before I can remember. It originally came from one of my mom’s old English cook books but I have gotten to the point now that I have it memorized. It’s pretty simple for a pastry and tastes delicious and buttery. I works best with tarts and pies, but if I’m feeling really lazy I just make little twists and sprinkle cinnamon and sugar on them and bake.  All you need is…

16 oz All Purpose Flour

Pinch of Salt

2 egg yolks

4 oz Butter (Room temperature)

4 oz Shortening (Lard works too)

4-6 Tablespoons of Water

This recipe will make about four dozen tarts or two pie crusts. It is really easy to half and can be frozen.

In a large bowl, sift the flour and the salt together. Then, cut the butter and the shortening into the flour mixture. Use your hands to mix the fat and flour mixture together until you get something resembling a bread crumb consistency.

Shortcrust pastry step one

In a small bowl, whisk the egg yolks and four tablespoons of water together. Then add the egg mixture to the flour mixture and use your hand to knead the dough until it is combined. Make sure that you don’t over work the dough because that can make the pastry very hard when it is baked. When you are done, if should look something like this.

shortcrust balls

inside of short crust pastry

The pastry should be refrigerated at least 30 minutes before it is rolled out. I usually bake it at around 375-400 degrees Fahrenheit until it is golden brown. Good luck!

Hint: This stuff tastes really good raw, just don’t eat too much of it!

Oreo Truffles

I just thought that I would make a quick little post on how to make Oreo Truffles, since I mentioned them in my last post. These are probably about the easiest things to make on the planet and I’m quite confident anyone could do this. All you need is:

1 Package of Double Stuffed Oreo Cookies

1 8 oz Package of Cream Cheese

1 Package of Semi-Sweet Chocolate (Any brand is fine, but I prefer Guittard.)

2-3 Tablespoons of Butter

All you need to do for the filling is throw all of the Oreo Cookies and the whole package of cream cheese into a food processor until it is all blended together. I recommend putting the cookies in first and blending them by themselves for a little bit because once the cream cheese is in there it can be hard on your processor’s engine. Once the mixture is blended, start scooping out about a golf ball size amount at a time and rolling it into balls. When you are done with all of the mixture, put the balls in the freezer while you melt the chocolate.

I think the best way to melt chocolate is by using a double boiler. If you do not have one, it also works to boil water in a sauce pan and put a large heat proof bowl on top with the chocolate in it. Do not leave the chocolate while it is melting because it is easy to burn and impossible to bring back. Stir the chocolate and the butter the entire time until it is all completely melted. Take the bowl off of the sauce pan.

Pull the chilled Oreo balls out of the freezer and dip each one it the chocolate. Make sure to cover each ball entirely with chocolate. Using toothpicks to dip the balls can help keep your fingers clean. But lets be honest, it can be a lot of fun getting chocolate off your fingers.

After you have covered every ball with chocolate, pop them back into the freezer until the chocolate coating has hardened. Then voila! You are ready to enjoy this sinful little treat.