Dessert nights are very popular around here so for this shoot we chose to make dessert the highlight of the evening with a few new recipes.
And since in my humble opinion, no dessert night is complete without chocolate and fruit, we chose the Dark chocolate caramel tart and No Bake cheesecake as the stars for the night.
The tart was hands down awesome (the beauty of making these shoots is the after party ).
And a special thank you to my SIL for coming over to bake these desserts! She’s definitely one great baker!
Check out our recipes below, and for more dessert ideas, be sure to visit our Pinterest page.
Chocolate Caramel Tart
1. Prepare the Crust: In a medium bowl, combine flour, cocoa powder, and salt; set aside. Using a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer.
2. Cream the butter and sugar until light and fluffy; mix in yolks and vanilla. Add in dry ingredients.
3. Divide dough into 6 equal portions. Evenly press each portion into the bottoms and sides of 6 3.5-inch tartlet pan with removable bottoms.
4. Refrigerate tartlet shells for 30 minutes. Preheat oven to 350 degrees F.
5. Prick the tart shells all over with a fork.
6. Put a piece of foil over the crust and pour dry beans or lentils to help dough bake evenly.
7. Bake in preheated oven until cooked through, about 13-15 minutes. Transfer to a rack and let cool.
8. Prepare the Caramel: In a medium saucepan over medium heat, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil.
9. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°.
Remove pan from heat and whisk in butter, cream, sour cream and vanilla (the mixture will bubble up) until smooth
10. Pour caramel into cooled tartlet shells and let cool slightly; refrigerate until firm, about 3-4 hours.
11. Prepare the Ganache: In a medium saucepan over medium heat, bring cream to a boil.
Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth
12. Spoon ganache evenly over tartlets and refrigerate until set, 3-4 hours.
13. If desired, sprinkle tart with sea salt and slice. Serve cold.
Recipe adapted from My baking addiction
No Bake Cheesecake
1. Add oreos to a food processor, blender or simply crush them in a bag with a rolling pin – and blend until you get crumbs.
2. In a small bowl, mix together melted butter and oreo crumbs until wet. Press a few teaspoons of the mixture into the bottom of each jar or glass, pressing down with the bottom of a thicker object (like an ice cream scoop) to flatten them out.
3. Refrigerate while you make the cheesecake.
4. In the bowl of your electric mixer, beat cream cheese, mascarpone and strawberries (and their juice) until combined and smooth, scraping down the sides when needed. Make sure the strawberries are blended well (depending if you like bigger pieces or not).
5. With the mixer on low speed, slowly drizzle in the condensed milk, continuing to scrape down the sides until the mixture is very smooth.
6. Add in vanilla extract and mix one more time to combine.
7. Pour cheesecake mixture evenly over top of crusts.
8. Refrigerate for 2-4 hours.
9. Prepare the Ganache: In a medium saucepan over medium heat, bring cream to a boil.
Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth.
10. Remove the cheesecakes from the fridge and spoon an equal amount of the ganache over top of the strawberry cheesecake.
Recipe adapted from How Sweet it is
Special thanks for Photos by my wonderful husband Leo Shut.