This week, the top nine finalists tackled the catalog of Lennon & McCartney, so for tonight's results show, Sarah is paying homage to the two Beatles' roots with an easy tart recipe, in honor of the British and their love of all things sweet. Brilliant!
Mini Chocolate Raspberry Tarts
- 12 oz fresh raspberries
- 1/2 cup sugar
- 1/4 cup orange juice
- 2 tsp orange liquor
- 9 medium-size tart shells
- 3/4 cup semi-sweet chocolate morsels
- 1 cup heavy whipping cream
- 1 cup confectioners sugar
- 1/2 tsp almond extract
- zest of one orange
Preheat oven to 350 degrees.
In a food processor, blend the raspberries, sugar, orange juice, and orange liquor until smooth. Put in the fridge until slightly thickened.
For a crispy tart, bake the shells in the oven for 8-10 minutes. While the shells are baking, heat a double-broiler over medium-high heat and add the chocolate morsels. Occasionally stir until melted through.
Spoon a tablespoon of chocolate into the shells and set aside.
Add the whipping cream, confectioners sugar, and almond extract to a cold mixer bowl and whip until stiff peaks form. Make sure not to over-whip.
Spoon a tablespoon of the raspberry puree on top of the chocolate, top with the whipped cream, and sprinkle with the orange zest.
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com
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