Archive | February, 2011

Nutella Raspberry Tart With a Dulce De Leche Drizzle

27 Feb


A rainy sunday is nothing new in Seattle but when you mix rain with 37 degree weather, it gets a little unbearable to be outside. In fact, it has been like this all weekend except yesterday when it snowed. Since i have not been outside for more then 3o min without freezing my butt off, i have had a lot of time on my hands to dream up all sorts of recipes that i would love to make.   However, there has only been one that keeps spinning around in my head. A nutella raspberry tart with dulce de leche drizzled on top. I will be making this as soon as i gain the courage to go outside and walk the 6 blocks to the grocery store in the freezing wind.  Alright people, i know it has taken me two days to make this tart but it was well worth the wait. It is chocolaty but with a hint of raspberry and a buttery finish from the shortbread crust. I cant wait for you guys to try it!





For the crust:

  • 1 cup butter
  • 1/2 cup confectioners’ sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder

For the filling:

  • 8 ounces (275 gr) bittersweet chocolate, chopped
  • 1 cup heavy cream
  • 1/2 cup Nutella
  • 1 egg
  • 2 egg yolks
  • 1 container of raspberries
  • three tablespoons of lemon juice
  • 4 tablespoons of sugar
  • 1 tablespoon of water


  • 2 tablespoons of dulce de leche


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 1/2 inch tart pan.
  3. Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned
  4. Combine raspberries, lemon and sugar into saucepan, bring to a boil. Pass the mixture through a sieve into a bowl; set aside.
  5. Place chopped bittersweet chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate. Stir with a whisk until smooth and creamy in texture. Add Nutella and stir to combine. Then add the raspberry mixture to the chocolate mixture. Finally add the egg into the chocolate/raspberry mixture stir gently in ever widening circles. Little by little, stir in the egg yolks.  Bake at 375 degrees F for 20 min. The center of the tart will shimmy if jiggled- that’s just what it’s supposed to do.
  6. For garnish, I heated the 2 tablespoons of dulce de leche in microwave and drizzle over the tart.

Winter Berry Crisp

26 Feb

The cold front moving through the Northwest today made me crave something warm and comforting. My mind immediately went toward a triple berry crisp.  I knew I wanted to use blueberries, raspberries and blackberries because I love how the colors are so striking against each other.  It looks like a painters palate and there is nothing that reminds more of home

Trois Berry Crisp

2 cups of raspberries

1 1/2 cup of blueberries

1 cup of blackberries

three teaspoons of lemon juice

¼ cup of sugar

1  cups of flour

1 ½ cups rolled oats

1 ¾  cup of brown sugar

1 teaspoon of cinnamon

½ teaspoon of nutmeg

6 tablespoons of melted butter

1. Preheat the oven to 350 degrees F.

2. In a large bowl toss together the raspberries, the blueberries and the blackberries with the sugar and lemon; set aside.

3.  In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Pour the melted butter over the dry ingredients and mix untill crumbly. Press half the mixture into the bottom of a 9 by 13 inch pan.  Cover with berries. Sprinkle remaining crumble mixture over the berries.

4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

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