Once again we are back with a fun group post ” Spring has Sprung”. I don’t know about you but I am more than ready for spring and we are hoping these fun recipes will help you to get into the spring spirit.
To get the other ladies wonderful recipes scroll down and click on the highlighted links under their pictures.
CHOCOLATE STRAWBERRY TART
Preheat oven to 350 degrees. Lightly spray 1 removable bottom tart pan with nonstick spray.
Chocolate Silk Filling~
2/3 cups sugar
1/4 cup cornstarch
1/2 tsp salt
4 egg yolks
3 cups whole milk
5 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
2 Tbsp butter
1 tsp vanilla
In a heavy bottom sauce pot place sugar, cornstarch and salt stir till combined. In a bowl whisk egg yolks and milk. In a slow stream slowly pour egg yolk mixture into sauce pot, whisking together egg mixture and sugar mixture. Over medium heat whisking constantly bring your mixture to a slow bubble, the mixture will begin to thicken (6-8) minutes and then continue to simmer another 2 minutes. Remove from heat whisk in chocolate, butter and vanilla. Continue to whisk until chocolate and butter are melted and combined. Place chocolate into a glass bowl and cover with plastic wrap, pushing down plastic wrap until it touches the top of your chocolate silk, place in fridge and cool completely about 1-2 hours. While your chocolate is chilling it is a perfect time to get your crust made and cooling.
10 Chocolate graham cracker cookie sheets
2 Tbsp sugar
4 Tbsp butter, melted
In a food processor place graham crackers and pulse till you have fine crumbs, add sugar and melted butter and pulse a couple times until combined. Pour into prepared tart pan and push crumbs up the sides of the pan and onto the bottom. Bake at 350 degrees for 10 minutes, let cool completely. Once both crust and chocolate silk are cooled, with a rubber spatula fill your cookie crust with chocolate silk and place in the fridge while you make the strawberry topping.
1 cup water
1 cup sugar
1/8 cup plus 1 Tbsp cornstarch
1 (3oz) package strawberry jello
24 ounces fresh strawberries, sliced
In a pot place water, sugar and cornstarch, bring to a boil while stirring constantly. Continue to stir until mixture becomes thick. Add in jello and stir until jello is dissolved and combined. Remove from heat, place in a bowl and let cool to room temperature. Fold strawberries in to cooled mixture and then place on top of chocolate silk layer and place back in fridge to chill overnight.
When ready to serve “pop”out of tart pan and slice!! ENJOY!! 🙂
Irish Coffee Macarons from The Rowdy Baker
Mile High Lemon Meringue Pie from Tampa Cake Girl
Easy Peanut Butter Cup Pie from Cooking from a SAHM