Prosecco-Soaked Fruit Tart filled with Prosecco Pastry Cream Recipe adapted from Brown Eyed Baker & The Craving Chronicles This month, I was determined to get at least 3 blog posts up. And this is my third! Yay! I was also determined to make this sparking berry tart, and Memorial day was the perfect time to make something red, white, blue, and bubbly! I have had the idea for this fruit tart for awhile. A while back I had baked some cupcakes to celebrate the marriage of two work colleagues and had filled them with champagne pastry cream. I remember thinking when I was making those, that the pastry cream would make a delicious tart. I had also never made a fruit tart before, and I am all about trying to bake new things this month! Then, I had a brilliant moment where I thought, "I should totally soak the fruit in sparking wine to give it that bubbly taste and add a little more booze!". I had the perfect plan. So on Memorial day, I got up early to start my baking. I successfully made both the tart dough and the pastry cream. And while those were both chilling in the refrigerator, I decided to use the leftover egg whites to make some Baileys chocolate macaroons. In the midst of doing that, I absentmindedly picked up a piping hot thermometer and burned two of my fingers pretty badly. So when it came time to roll out the dough, fill it with the pastry cream, and top it with the soaked fruit, I was left doing it one handed. I do have to say, I still think this tart turned out good and I will definitely be making it again for 4th of July! I shared the tart with my friends and family and they loved it. I think this fruit tart was the perfect dessert to celebrate the day that honors all of those who served this country! Cheers to them! [ INGREDIENTS ]
Pastry Cream 1/4 cup cornstarch 1 cup heavy cream, divided 1 cup prosecco (I used Cupcake prosecco) 1/2 cup + 2 tablespoons granulated sugar 2 whole large eggs 4 large egg yolks 4 tablespoons unsalted butter 1 teaspoon vanilla extract Crust 1 egg yolk 1 tablespoon heavy cream 1/2 teaspoon vanilla extract 1 ¼ cups all-purpose flour 2/3 cup powdered sugar 1/4 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch cubes Soaked Fruit 6 ounces blueberries 6 ounces blackberries 6 ounce raspberries 10 large strawberries, sliced Enough prosecco to cover the fruit (I used the remainder of the bottle I used for the Pastry cream) [ DIRECTIONS ] Pastry Cream
Crust
Soaked Fruit
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Lime Macarons with Tequila &Triple Sec White Chocolate Ganache, & a sprinkle of Sea Salt Recipe adapted from Baking Arts So I finally bit the bullet and signed up to take a French Macaron class. I love these little treats. Whenever I am out and the bakery I am at has them, I always buy one... okay, more like three. The shells are so light and airy and the filling is creamy and delicious. Making these is pretty intimidating. I bought a book two years ago that said something like, stir the batter exactly 14 times, 13 won't be enough, and 15 will be too many. I resolved that taking a class was the best way to learn to make these. I found a class on Tuesday night with Richard at Baking Arts. If you live in the Bay Area, sign up for one of his classes. He's awesome. His class was so much fun, and he made making macarons super approachable. I loved the way he structured the class. First you watch him demonstrate how to do it, and then (with his supervision and help) you get to make your very own batch. The ones we made in his class were amazing (and for the record, the macaron shell recipe is 100% his). So a few days later I was determined to make my own. I just had to decide what cocktail to do... I went with margaritas. I know I missed Cinco de Mayo by quite a bit, but I went for it anyways. I decided to put the lime in the shell, and leave the boozy part for the filling. I made a lime zest shell, and a tequila & triple sec white chocolate ganache for the center. I topped each center with a little lime zest and a sprinkle of salt. I have to admit, I don't love white chocolate all that much, but these actually tasted like a margarita! I think my first batch of macarons at home turned out pretty darn good. I will warn you that these are tricky to make, so if yours turn out a little lopsided (like some of mine did) don't get discouraged. They're probably just a little tipsy! ;) [ INGREDIENTS ]
Lime Macaron Shells (from Richard at Baking Arts) 55 grams egg whites (do not use egg whites in a carton, they have to be from whole eggs) 150 grams granulated sugar 1/4 cup water 170 grams almond flour 170 grams powdered sugar 55 grams egg whites Zest of 1 lemon Green gel food coloring (optional) Tequila White Chocolate Ganache 6 ounces white chocolate pieces (I used Guittard) 1/4 cup heavy whipping cream 3 teaspoons silver tequila 1 teaspoon triple sec lime zest & salt [ DIRECTIONS ] Lime Macaron Shells
Tequila White Chocolate Ganache
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These macarons can be wrapped in plastic wrap and refrigerated for up to a week. Chocolate Cupcakes with Baileys Cream Cheese Topping Recipe adapted from Smitten Kitchen Makes about 24 cupcakes As a kid I always loved black-bottom cupcakes. Whenever I would go with my mom to get her coffee and the place had these, I would beg her for one. I mean what's not to love? Moist chocolate cake with a delicious cream cheese center. When we decided to have a picnic for Mother's Day, I thought these cupcakes would be perfect to make. But of course, being the Tipsy Muffin I had to make them boozy, so I added some Baileys Irish Cream to the cream cheese topping. I totally just made my childhood favorite dessert into something even more delicious to enjoy as an adult! So usually black-bottom cupcakes have a nice center of cream cheese, but I kind of went a different direction and topped these with the cream cheese. Next time I make these I might try layering the cupcakes by putting the cream cheese in the middle of two layers of chocolate batter, so you really get that nice center of cream cheese. Whichever way you decide to put them together, they will be delicious! I have the pleasure of sharing these delicious treats with some of the most amazing moms I know: My lovely grandmother who has always been there to listen to my stories and share her own. My sister, the newest to the mommy club, who has so much love for her baby boy and has been doing an absolutely wonderful job with him so far. And of course my mom, who is my rock, one of my best friends, and the tweedle dee to my tweedle dumb. I have no idea what I would do without these incredible women. I am so lucky to have them all in my life. I hope you all have a very happy Mother's Day and enjoy something sweet with your magnificent moms! [ INGREDIENTS]
Baileys Cream Cheese Topping 16 ounces cream cheese, at room temperature ⅔ cup granulated sugar 2 large eggs, at room temperature 2 ounces Baileys Irish Cream 4 ounces semisweet chocolate, coarsely chopped Chocolate Cupcakes 3 cups all-purpose flour 2 cups firmly packed light brown sugar 10 tablespoons cocoa powder (not Dutch-processed) 2 teaspoons baking soda ½ teaspoon salt 2 cups water ⅔ cup canola oil 2 tablespoons white vinegar 2 teaspoons vanilla extract [ DIRECTIONS ] Baileys Cream Cheese Topping
Chocolate Cupcakes
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AuthorOnce upon a time a girl named Megan created a batch of cupcakes and fell madly in love with baking. Archives
May 2019
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