Chocolate Pecan Tart

When I plan my meals each week, I almost always start by flipping through my manila folders stuffed with recipes ripped from magazines. Since I’m also usually baking for one thing or another each week, this includes a look through the “desserts” folder. Almost every week I would pause at this Chocolate Pecan Tart, mouth watering at the deep chocolate color splashed on the page of Real Simple, and then opt out of making it for one reason or another.

Last month I finally bit the bullet and yanked it from the folder, determined to finally give it a try. Of course, it’s always the recipes you wait the longest to try that are the ones you should’ve made immediately! This dessert got more comments and compliments when I brought it to church than anything else I can remember in the recent past. People snuck extra pieces, hounded me for the recipe, and more than anything made me realize what a terrible mistake I’d make in holding out on making it.
The tart isn’t anything outrageous or complicated: it’s a basic chocolate crust filled with what is essentially a chocolate ganache studded with toasted pecans. Then again, can you ever go wrong with chocolate?! Because this comes together in a snap and can be made ahead of time, it’s likely the missing dessert for your Thanksgiving spread!

One Year Ago: Mozzarella, Raspberry, and Brown Sugar Panini
Two Years Ago: BBQ Collard Greens with Edamame
Three Years Ago: Leftover Turkey Sandwiches
Four Years Ago: Ryan's Thanksgiving Proposal

 According to Ryan, this dessert could win contests. Now, he’s not by any means a contest judge, but living in our house, the boy has tasted a lot of different desserts so I tend to trust his opinion! He claims it’s beautiful enough to be behind the glass case at some bakery or dessert shop. I can’t disagree—it’s definitely one of the most beautiful desserts I’ve made (although my sister-in-law Katelyn gets all raspberry arranging-credit!).

One Year Ago: Chicken with Kale and Freekeh Lentil Pilaf
Two Years Ago: Black Beans and Coconut Lime Rice
Three Years Ago: Poppyseed Bread

My mom is kind of an entertainer extraordinaire. She's the woman who manages to beautifully decorate the (spotless) house, complete with an exquisitely designed table. It's never enough to serve you one appetizer and one dessert...she's always there with multiple options so that if you don't like chocolate there's something sweet for you to end your meal with. And to top it all off, she answers the door looking straight off the cover of a magazine. I know she's reading this and denying it, but those who know her are smiling and nodding.
Over Easter weekend, she hosted a bunch of the women in my dad's family for brunch. Since I didn't come in until the night before I wasn't able to help her prepare the four (yes, four!) different kinds of dessert. I was, however, around to help make this quiche!
This was different in that the crust was made with olive oil instead of butter and we were skeptical of the finished result. (Spoiler: the crust was just as light and flaky as it would have been with butter!) The filling is simple, asparagus and feta covered in an egg mixture. With asparagus in season, now is the time to make it!
Might I suggest you make it for your mother extraordinare this Mother's Day?! 

One Year Ago: Strawberry Cream Cheese Crumble Tart
Two Years Ago: Rainbow Chopped Salad
Three Years Ago: Basil Baked Tilapia

One Year Ago: Mini Turtle Cheesecakes
Two Years Ago: Popovers


Chocolate Caramel Banana Hazelnut Tart
from These Peas are Hollow

Ingredients:
for the crust-
-1 stick unsalted butter, softened
-1/2 cup powdered sugar
-3 egg yolks
-1/4 tsp salt
-1 1/2 cups all-purpose flour
-1/4 cup cocoa powder

for the filling-
-1/2 cup granulated sugar
-2 tbsp water
-2 tbsp heavy cream
-2 tbsp unsalted butter, softened
-1/4 cup nutella
-2 bananas, peeled and mashed

for the ganache topping-
-1 cup dark chocolate chips
-1/2 cup heavy cream

Directions:
1. To make the crust, beat the butter and sugar in the bowl of a stand mixer until combined. Add the egg yolks one at a time, beating after each addition. Add the flour and cocoa powder and mix just until combined. On a floured surface, shape the dough into a disc and wrap in plastic wrap. Refrigerate for at least one hour.
2. To bake the crust, preheat the oven to 350F. Remove the dough from the fridge and roll out on a floured surface. Carefully transfer to a tart pan (sprayed with cooking spray) and press to fit, cutting off excess if needed. Top the crust with parchment paper and fill with dried beans or pie weights. Bake for 15-20 minutes. Remove from oven, remove the parchment and weights, and allow to cool completely.
3. To make the filling, bring the sugar and water to a boil in a medium-sized saucepan over high heat. Once it turns a deep caramel color (it may first just be piles of dried sugar that will then start to melt and change color), remove from the heat. Add the butter and cream and stir to combine (it will bubble). Return to the stovetop and stir over low heat until smooth. Allow to cool slightly before stirring in the nutella and bananas. Pour into the cooled crust. Cover and chill for at least 2 hours.
4. To make the ganache, place chocolate in a glass bowl. In a small saucepan, bring the cream to a simmer. Pour the cream over the chocolate and allow to sit for 30 seconds. Stir with a wooden spatula until smooth. Allow to cool for a few minutes before pour and spreading over the chilled tart. Sprinkle with chopped hazelnuts. Refrigerate until firm.

Pumpkin Cream Oreo Tarts
from Lauren's Latest

Ingredients:
for the crust-
-16 Oreo cookies
-4 tbsp butter, melted

for the filling-
-8 oz (1/3 less fat) cream cheese, softened
-3/4 cup pumpkin puree
-1/2 cup granulated sugar
-1/2 tsp vanilla extract
-1/4 tsp ground cinnamon
-1/8 tsp ground nutmeg

for the topping-
-1/2 cup heavy cream
-3 tbsp sugar
-1/4 tsp vanilla extract

Directions:
1. Blend Oreo cookies to crumbs in the bowl of a food processor. Add melted butter and pulse to mix. Spoon mixture into 4 individual tart pans and press mixture into the bottom of each pan. Set in the fridge.
2. In a mixing bowl, whip cream cheese until smooth. Add pumpkin puree, sugar, vanilla, and spices. Beat on high until smooth. Divide mixture evenly among tarts (there may be a little left over) and smooth the tops. Return tarts to the fridge while you make the whipped cream.
3. Beat cream with sugar and vanilla until stiff peaks form. Divide evenly among the four tarts and spread over the pumpkin mixture. Garnish with additional cookie crumbs, if desired. Cover and refrigerate until ready to serve.

It's as if the recipe creators at Women's Day magazine decide to create this recipe exclusively for The Sweets Life, knowing it would entice me by including several of my favorite ingredients in one dish. In truth, it missed a few of my favorites, but I made a few simple changes that made it a near perfect recipe in my book!

For one, I swapped out the yukon gold potato for a sweet potato. If you've read this blog for any length of time you know I have quite an obsession with the orange starch! Additionally, I used goat cheese instead of provolone...because goat cheese makes everything better.
Thanks to Ile de France cheese, I had a log of goat cheese in my refrigerator begging to be used in a new recipe. Including it in this torte turned out to be a wonderful solution for some of the cheese--I loved how the creamy cheese paired with the bite of the kale and the chew of the squash and potatoes. I made this torte when Ryan was away on business and secretly enjoyed the fact that I didn't have to share it with anyone...you know a meal is good when you wake up looking forward to your leftovers for dinner!

Guess what? Ile de France wants to offer five of you the chance to win your own cheese prize pack, as pictured below. I was most impressed with their goat cheese--which is included in the prize pack along with a few other cheeses, like their brie (which I've also heard good things about!). I'm not going to lie--I'm pretty jealous of the five of you that'll win!

For a chance to win, you can do one (or both) of the following:
1. Leave a comment on this post telling me which type of Ile de France cheese you'd most like to sample.
2. Head on over to my Facebook page and leave a comment on my wall with your favorite way to eat/use goat cheese!


Got that? Each person has the option of entering two times. The giveaway is open until Tuesday, November 22nd at 8 pm central. I'll select 2 winners from the comments on this post and 3 winners from my Facebook page, to be announced in the post on the 23rd! Thanks Ile de France for spreading the cheese love! GIVEAWAY CLOSED! 

Whether or not you win, I suggest you give this recipe a try! The original also called for a tomato in the layers which I bought but didn't use because my pan got too full! The layers sunk a bit when baking so I probably could have added it but it was delicious as is. Serve with crusty bread, as Women's Day recommended, for a main meal or as a vegetable side dish with a protein like some roasted chicken.

One Year Ago: Shredded Brussels Sprouts with Bacon and Walnuts
Two Years Ago: Rosemary Bread


Butternut Squash and Kale Torte
adapted from Women's Day November 2011


Ingredients:
-1 tbsp olive oil, plus more for the pan
-1/2 small butternut squash (about 1 lb), thinly siced
-1 medium red onion, thinly sliced
-1 small bunch of kale, thick stems discarded and leaves cut into 1-inch pieces
-kosher salt and pepper
-1 medium sweet potato, thinly sliced
-2-4 oz. goat cheese
-1/4 cup grated Parmesan

Directions:
1. Heat oven to 425F. Grease a 9-inch springform pan. Arrange half of the butternut squash in the bottom of the pan, covering as completely as possible.
2. Top with half of the onion, separating the rings. Add half of the kale, drizzling with 1/2 tbsp olive oil and season with 1/4 tsp salt. Top with the sweet potato slices and the goat cheese.
3. Top cheese with remaining kale and drizzle with 1/2 tbsp olive oil plus 1/4 tsp each salt and pepper. Top with remaining onion followed by the squash. Sprinkle with the Parmesan.
4. Cover with foil, place on a baking sheet, and bake covered for 20 minutes. Remove foil and bake for an additional 8-10 minutes, until vegetables are tender and the top begins to brown.

I still have a hard time thinking of myself as a true "cook" or "baker"....maybe it's because I still misread recipes, still have to ask Ryan if the chicken looks done, and still can't figure out how to pronounce brioche. Amazingly, other people have decided I'm at least somewhat capable in the kitchen. I was both humbled, surprised, and delighted when my friend Ashley asked me to make some desserts for a bridal shower that she was hosting. It's one thing to make treats for a shower you're attending where you know everyone...quite another (and much more nerve-wracking, might I add!) to make them for a party that you WON'T be present at. I may or may not have spent the afternoon of the shower crossing my fingers and praying everyone liked them!

After a little brainstorming with Ash, I decided to make a variation of my Raspberry Truffle Tarts. This time, however, I made two different miniature versions: dark chocolate with an Oreo crust and topped with a raspberry and then white chocolate with a graham cracker crust and topped with a blueberry.

They ended up looking pretty darn adorable, and I received nothing but positive feedback...so I can't help but think that maybe in spite of my many shortfalls in the kitchen, I've still made MAJOR strides from the days of boxed cake mix and grilled cheese! :) Thanks Ash & friends for trusting me to provide your treats! Thanks Maggie for assisting me in the kitchen and reassuring me during freakouts! Thanks Paige for your brilliant carrying case idea (egg cartons)!


One Year Ago: Twelve in Ten Challenge-Ranoush


Mini Raspberry Dark Chocolate Truffle Tarts
*makes 24 mini tarts


Ingredients:
-1 cup Oreo crumbs
-4 tbsp (1/2 stick) butter, melted
-1 cup heavy whipping cream, divided
-6 oz. high quality dark chocolate, chopped into small pieces
-3/4 tsp vanilla extract
-1 tbsp sugar

Directions:
1. Line 24 mini muffin cups with paper liners and set aside. Preheat oven to 375F. In a small bowl, mix Oreo crumbs with melted butter. Using a spoon, distribute crumb mixture evenly between the 24 cups, pressing down with fingers.
2. Bake crusts for 3 minutes. Remove from oven and set aside to cool.
3. In a small saucepan over LOW heat, bring 1/2 cup of heavy cream just to a simmer. In a separate bowl, place chopped chocolate. Once cream starts to simmer, remove from heat and pour over chocolate. Allow to sit for 10 minutes before stirring with a spoon until chocolate is smooth and melted. Stir in vanilla extract.
4. Using a spoon, place a little bit of melted chocolate into each of the muffin cups, on top of the crust (mixture should be enough for 24 exactly). Place muffin tin in fridge until chocolate hardens (at least two hours) Note--these steps can be done up to 2 days ahead of time. Be sure to cover when storing in refrigerator.
5. Within 6 hours of serving, prepare whipped cream. Using a stand mixer with the whisk attachment, whip 1/2 cup heavy cream with 1 tbsp sugar on high speed until whipped cream forms. Spread or pipe whipped cream onto each of the tarts and place 1 raspberry atop each. Return to fridge if not serving immediately. Allow tarts to stand at room temperature at least 15 minutes before serving.

Paige, Ashley, and I have been getting together on a monthly basis for over a year now. We all look forward to our girl's dinners because they give us the chance to try new recipes, drink wine on a "school night", and catch up on stories that are best told in person rather than work email. Another perk? Making foods our significant others wouldn't like! Both Paige and Ashley have guys who hate mushrooms, so we try to incorporate them into the menu as often as possible.

This leek and mushroom tart that Paige made was a major win for all of us. I liked it so much I insisted on making it a few nights later when our friends Mike and Maggie came for dinner. They, too, loved it and the 4 of us had no problem polishing the whole thing off. Served alongside a salad (spinach, oranges, walnuts, feta, and the dressing from this salad!), it was a lovely Sunday night dinner and one I will definitely be repeating!


Leek and Mushroom Tart
adapted from Sunset, October 2006


Ingredients:
for the crust-
-1 cup flour
-1/2 tsp salt
-1/2 tsp pepper
-7 tbsp butter, chilled and cut into small pieces
-3 tbsp ice water

for the filling-
-3 tbsp butter
-3 leeks, white and very light green parts halved, cleaned, and thinly sliced
-1/2 tsp salt
-1 lb baby bella mushrooms
-2 tsp fresh thyme leaves
-3 tbsp heavy whipping cream
-1/4 tsp freshly ground pepper
-1 cup grated gruyere cheese

Directions:
1. To make the crust, put flour, salt, pepper, and butter in the bowl of a food processor and pulse until a coarse, cornmeal-textured mixture forms. Add 3 tbsp ice cold water and pulse until the dough comes together (you may need to add a little bit more water, but do it sparingly or your dough will become too wet!). **Alternately, you can make this crust by hand by rubbing butter into flour mixture and adding water while stirring with a fork (I haven't tried this method and can't offer any suggestions!)
2. Wrap dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
3. Preheat oven to 375F. On a lightly floured surface, roll out dough with a rolling pin into a 12-inch circle. Place dough in a 9-inch tart pan and trim the edges that are overhanging. Cover dough with foil and weigh down with pie weights, dried beans, or uncooked rice. (I skipped the weights and my crust puffed up quite a bit. I was able to push it down when I filled the tart but you not want to follow my lead!)
4. Bake crust for 20 minutes. Remove foil and weights and bake for an additional 10 minutes. Remove from oven and bring to room temperature.
5. While crust is baking, melt butter in a pan over medium-high heat. Add leaks and salt, cooking until leeks are soft (3 minutes). Add mushrooms, turning heat to high. Cook, stirring constantly, for 5-10 minutes. Stir in thyme, cream, and pepper. Remove from heat and bring to room temperature.
6. Spread 1/2 cup of grated cheese over the tart crust. Top with the mushroom-leek mixture and sprinkle with additional cheese. Bake for 25 minutes, until cheese is melted and golden. Remove from oven and let sit for 10 minutes. Cut into slices and serve warm or at room temperature.

When I say rich, what comes to mind? Donald Trump? Alfredo sauce? A full-bodied wine? A Rolex? Richie Rich? (that one was Ryan's!)

This was an awesome discovery of a recipe! I actually read Kersten's blog regularly (it's where I got the recipe for these oreo peanut butter cookie dough truffles), but I had never before seen her vegetable tart with a chickpea crust. I found it when I was doing a Google search, trying to come up with dinner out of the random ingredients I had in my fridge and cupboards.

I loved the way this turned out. It makes a great light dinner or lunch, served alongside a salad. You could also serve this as an appetizer at a party. The chickpea crust is more crumbly than your standard pastry crust, so my slices weren't neatly cut. Don't get me wrong, I certainly didn't mind! This is best served the day you make it, although I also thought it was good reheated for lunch the next day.

After success with this recipe, the caprese tart, and the lemon tart (which I just made again as a surprise for Ryan on our anniversary!), I'm convinced that anything made in a tart pan is extra good! I can't wait to try some other tarts. Leave a comment with your favorite tart or mini-tart recipe (Ryan just bought me mini-tart pans, yay!).

Pssst...have you entered my giveaway? Today's the last day for a chance to win a $45 gift certificate!

One Year Ago: Chocolate Chip Coconut Pumpkin Bars


Roasted Eggplant and Peppers Tart with Chickpea Crust
adapted from Cake, Batter, and Bowl

Ingredients:
-1/2 medium sized eggplant, cut into small cubes
-2 peppers, cut into chunks
-3 cups fresh spinach
-2 1/2 tbsp olive oil
-1/2 tsp salt
-1 can chickpeas, drained
-1/2 cup whole wheat flour
-1 tsp dried oregano
-1/2 tsp dried thyme
-1 red onion, chopped
-2 cloves garlic, minced
-1/2 cup crumbled feta cheese
-1/2 cup shredded Italian cheese

Directions:
1. Preheat oven to 400F. Place eggplant and peppers on a greased cookie sheet. Spray with cooking spray and season with salt, pepper, or your favorite spices (I used a Green Tea Peppercorn blend that I love!). Roast for 20-25 minutes, until vegetables are tender. Remove from oven and reduce heat to 350F.
2. Add chickpeas, flour, oregano, thyme, salt, and 2 tbsp olive oil to the bowl of a food processor. Pulse until a soft dough forms. Press dough into a greased tart pan. Bake at 350F for 20-25 minutes, until golden brown.
3. While crust is baking, heat 1/2 tbsp olive oil over medium high in a medium-sized skillet. Add red onions and cook until tender (approximately 5 minutes). Add garlic and spinach, saute until spinach wilts, and remove pan from heat. Lay spinach and onion mixture over the crust, spreading evenly. Top with roasted vegetables. Sprinkle the two cheeses over the vegetables.
4. Bake tart at 350F for 20-25 minutes, until crust is set and cheeses are melted. Cool for 10 minutes before slicing into pieces.