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      Mini Cassata Siciliana Cakes

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      The classic Italian cake Cassata Siciliana shines as a traditional favorite at Easter. This version uses a muffin pan to create individual servings. I’m squeezing in one more Easter recipe before the holiday on Sunday. I’ve wanted to explore Cassata Siciliana for more than 2 years now! There are a few different versions with varying instructions, but this one with its marzipan cover is an Easter classic. The green is so springy and the candied fruit adds a pop of color that is irresistible to my eye.When I began this recipe, I’d planned to make it as a single cake using a deep dish pie pan. I guess my pan grew legs and walked off, and it remains MIA. My improvisation involved a jumbo muffin tin to make 6 little cakes. They’re just the cutest! Now I’m almost glad that I couldn’t find that pie pan. (Almost.)If you love cannoli, then you’ll love eating this cake. The filling is practically cannoli cream. The ricotta cheese needs to drain overnight so it loses some of its moisture. This keeps the cakes from becoming soggy and protects the marzipan from breaking down. I must have researched at least 20 cassata filling recipes – and all of them different. Some opted for nuts and chocolate chips, others went all-in with candied fruit. I’m a huge fan of chocolate and pistachio together, so that’s what I put in this filling. It also has a little sugar along with the zest of one orange.A sheet of sponge cake will provide the tops and bottoms of the mini cakes. You’ll need some circle cookie cutters, around 2 3/4 inches and 3 1/2 inches. I own a set of round cutters just like this one that I use all the time. They’re so useful! If you don’t have cutters that size, you could use similar size jar or bottle caps, or cut some templates to trim around.Marzipan is easy to make, but ready-made will shortcut this recipe. I recommend using it. Just knead in some food color to create your favorite Easter green color. Roll it on a dusted surface and cut it into 2-inch strips. Line each muffin cavity with an overlapping piece. Press in evenly and trim away the excess. Now you’re ready to fill!The smaller cake pieces go in first. Lay them in and gently tamp them down. There’s no need to force them into the bottom. Next, fill with that delicious ricotta cheese mixture. Last, cover the filling with the large cake rounds. Refrigerate for about an hour. The marzipan coverings will be dusty with powdered sugar when you turn them out. I used a little almond extract and an art brush to remove it. The extract will evaporate quickly.Simple confectioners’ glaze whisks together with just powdered sugar, lemon juice, and a little milk. Be sure it’s thick and opaque. You’ll be using it to cover the top centers of the cakes, and you’ll also use it to pipe a few swags on the sides. Some Cassata Siciliana have elaborately piped designs on the green marzipan.Piping with this glaze is not as precise as I’d like it to be, but if you keep your design simple then things will work out fine. I think they’re real cute with single line swags and a few dotty embellishments!You’ll have a little ricotta filling left over, and if you save your cake scraps, you can make some mini trifles like I did! Just crumble the cake and layer with the ricotta in tiny dessert cups. I added some whipped cream and marzipan flowers. These little confections are deceptively light with their spongy cake layers and whipped ricotta filling. Individual desserts always feel special on the table, and these are not only tasty but a cheerful sight to behold. Sharing them has been a delight.  LEGGI TUTTO

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      Coconut Easter Bunny Cake

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      Serve up the cutest coconut bunny cake for Easter! It’s a nostalgic favorite made from a single yellow 9-inch cake layer and decorated with flaked coconut. Growing up I remember my mom making a version of this coconut cake around Easter, and she’d use a pink jellybean for a rabbit nose. I thought the whole thing was so clever, and it was truly a special holiday with a bunny cake on our table.  I just had to make one this year. I’ve been missing my family and our big holiday meals, and the tradition of making this cake makes me feel closer to them. It’s fashioned from a single yellow cake layer, and with some easy carving it is transformed into a cute, furry-looking bunny.This cut-out cake design has been around for decades. I’ve seen so many home-baked versions over the years from friends and neighbors. I didn’t deviate much from the original design. I did opt for edible candy ears instead of the usual construction paper ears, but you should use whatever best suits your time constraints. The candy ears do take a little more effort. The cake layer is so delicious with a big dose of sour cream added to the batter. Slice it in half, frost with yummy coconut buttercream, and stick it together so that it looks like a big taco. Cut a notch out of the top of the cake and be sure to save the scraps. It looks fairly bunny body-shaped at this point. Stick a couple of scrap pieces on top of the head area with frosting and trim it to a roundish shape. The video at the end of this blog post will be helpful to follow for the carving technique – definitely check it out!Another smaller scrap piece will make the tail on the opposite end of the head. Cover the entire thing with frosting. You don’t have to be too precious with this step, just get it all covered. Shredded coconut will cover up most imperfections.As I mentioned earlier, mom always made the bunny ears using construction paper. It’s easiest, really. But I decided to make candy ears. I cut out two rabbit ear shapes out of heavy card stock and coated them with a thick layer of candy. While they’re still wet, lift one end using a toothpick and transfer them to a parchment-lined baking sheet. After a chill in the freezer peel the card stock from the backs of the candy. Again – the video will be helpful here. Melted pink candy and sanding sugar will give the bunny’s ears more detail. I also brushed the white areas with corn syrup and added coconut for a fuzzy appearance. A little buttercream dotted on the back of a real satin bow holds it in place and makes the cake look cuddly like a toy. (Aw!)Two black Sixlets eyes and a heart-shaped candy nose gives this bunny a cute face. If you don’t have those candies on hand then black and pink jellybeans will work.How could I NOT make some green coconut ‘grass’? It’s so classic with this cake. I layered it with grassy green sprinkles and a few gorgeous Sconza Jordan almonds. I could go on and on about how perfect this candy is. Each candy almond is so polished and unblemished. They look like little bird eggs! This is such a good recipe for a single cake layer. It’s tender and the sour cream helps it retain its softness. It is the perfect blank canvas for nearly any small baking project, but especially this one. Have a sweet Easter! 

        LEGGI TUTTO

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      Carrot Cake Cheese Ball

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      This cheese ball is such a simple and delicious alternative to carrot cake. It has all of the classic flavors with a fraction of the work!I discovered a fondness for carrot cake flavors mixed with sweet, cheesy goodness when I made this Carrot Cake Swirl Cheesecake. (It’s sooo good!). This cheeseball recipe tastes a lot like carrot cake cheesecake, without having to bake anything. It makes a great starter if you’re entertaining, but it’s also sweet enough to serve as dessert.The first order of business is sautéing up some grated carrot in butter. You could skip this step and use fresh carrot, but sautéing makes the carrot tender and it incorporates easier in the cheese. A touch of honey and spices, along with raisins, pineapple and pecans… heaven! If you love carrot cake you’re going to love everything about this cheeseball.When everything is mixed and folded together, you’ll plop the cheese mixture in the center of a sheet of plastic wrap. Then, gather it up into a ball shape.  An overnight chill is best for this, and it can be made a couple of days in advance. The coating is all about texture! Toasted coconut, fresh grated carrot, and pecans are the crunchy wrapping for all the creamy goodness inside. We’ve almost completely polished this cheeseball off in just a few days! It’s so easy to sneak a few bites on from the fridge on a graham cracker. It’s also really good with buttery wafer cookies, as pictured. And you cannot go wrong serving this with pecan sandies. This is a great little recipe for Easter, and a good alternative to making an elaborate dessert for the holiday. It’s chock full of good things – and most are fairly wholesome ingredients! LEGGI TUTTO

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      Pull Apart Praline Monkey Bread

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      Monkey Bread is a sweet, pull-apart, pastry-style bread. Each piece is coated in melted butter and cinnamon sugar and baked to perfection in a bundt pan! I top mine with an out of control praline style-brown sugar icing that is to die for!
      If you love Monkey Bread, try my Cheese Stuffed Garlic Pull-Apart Bread for a savory option!

      My Monkey Bread Recipe Is A Family Favorite!
      I am SO excited to share this recipe with you! It’s a recipe that I shared in my book that is such a favorite I decided it needed a permanent place here on my site! It’s a Praline Pull Apart Monkey Bread that is ridiculously decadent and delicious.
      What makes this monkey bread so special is that it is 100% from scratch. The dough is a simple yeast dough that makes all the difference in the world. Of course there are so many monkey bread recipes out there that used canned biscuit dough, but the homemade dough is what sets this recipe apart.
      What Is Monkey Bread?
      Monkey Bread is a pastry that you pull apart and eat with your fingers (like a monkey I guess?). I didn’t create the name! What you generally have is cinnamon-coated dough pieces that are baked together in a larger pan, creating a cobbly-looking bread.
      I used to make Monkey Bread growing up with my grandma. We would bake it and take it over to her friend’s houses for their “coffee hour”. We always made the shortcut version with canned biscuits, but oh how I loved dipping each biscuit piece into melted butter first, and then that sweet cinnamon-sugar mixture. Sometimes we would add nuts, other times we would leave them out, but the addition of chopped pecans adds a little extra texture and flavor that I love.
      When I decided to create a homemade version of my childhood favorite for my book I wanted to have all the elements of the nostalgia, but make it a little more indulgent! That’s where the chopped pecans and brown sugar, praline-style, icing comes in! You can absolutely skip this step, but it sure does make it extra delish!

      Ingredients:
      There are a few steps to this recipe, but don’t let that intimidate you! Everything is easy to do, and it’s also a great make ahead recipe!
      Dough:
      Dry active yeast. You can also use Instant or “Rapid Rise” yeast as well. If you do use Instant, the rise time will be about 45 minutes to 1 hour, as opposed to 2 hours.granulated sugarwarm watervegetable oilkosher saltall purpose flour
      Coating:
      light brown sugarmelted butterchopped pecans – you can omit the nuts if you have an allergy or just prefer no nuts!
      Icing:
      butterlight brown sugarheavy creampowdered sugar

      Tips On How To Make Monkey Bread:
      The full recipe is below in the printable recipe card, but I definitely want to share some of my favorite tips so your Monkey Bread turns out perfectly!
      Make sure to grease your bundt pan well. This is kind of a no-brainer, but there is always that moment when you invert the bundt pan and pray that nothing sticks! Luckily Monkey Bread is a pretty “rustic” looking bread, so imperfections will never be noticed! Plus you’re covering the top in icing!Allow the dough to rise in a warm, draft-free place. My oven has a “proof” setting which I use all the time and really love. But if you don’t have that on your oven, just try to place your bowl of dough in the warmest part of your kitchen. Another trick I have used in the past if you don’t have a proof setting on your oven is before you start making the dough, turn the oven on to the lowest temperature. Allow it to preheat, then turn the oven off. Start making your dough and by the time you’re ready to allow it to rise, the oven will have cooled down enough that it will be the perfect place to let your dough rise. Make sure the oven isn’t too warm. You just want it to be a little warmer than room temp!Leave out the nuts if you aren’t a fan…same with the frosting. You can easily make this “plain” and it’s still great!Serving this warm is a NEXT LEVEL experience. Highly recommend!

      Do You Have To Use A Bundt Pan?
      You don’t have to, but it sure is pretty! You can make this recipe in 2, 8×4 loaf pans if that’s what you have!
      Do You Have To Make the Icing?
      Nope! The bread on its own is sweet, but the addition of that brown sugar praline icing is really outstanding!!!

      Can You Make the Dough Ahead?
      Absolutely! I have included in the recipe that if you would prefer to make the dough ahead you can! Allow the dough to rise in the refrigerator instead of at room temperature. You can do this overnight or up to 3 days!
      Can You Use Canned Biscuits For This Monkey Bread Recipe?
      If you love the idea of this recipe but just don’t have the time to make your own dough, I totally get it. You can use 2 (16- ounce) cans of canned biscuits.(I recommend the Grands! Flaky Biscuits). Cut each biscuit into 4 equal pieces and dip each piece in your melted butter, then cinnamon sugar mixture!

      How To Store:
      Honestly, this bread is best is enjoyed the same day, but you can absolutely store it if you just can’t finish it! I don’t recommend more than 2 days though for freshness. Just store it airtight at room temperature!
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      Pull Apart Praline Monkey Bread

      Description:
      This Monkey bread is out of control delicious! It’s the perfect breakfast or brunch recipe for special occasions.

      Ingredients:

      Dough:

      2 teaspoons dry active yeast
      1 teaspoon granulated sugar
      1 1/3 cups warm water
      2 tablespoons vegetable oil
      2 teaspoons kosher salt
      3 1/2 – 4 cups all purpose flour

      Coating:

      1 1/4 cup light brown sugar, packed
      1/2 cup butter, melted
      3/4 cup chopped pecans

      Icing:

      4 tablespoons butter
      1 cup light brown sugar, packed
      1/4 cup heavy cream
      1 cup powdered sugar

      Instructions

      Dough: Mix the yeast, sugar and water together in a bowl and allow the mixture to sit for 4 minutes until the yeast is dissolved. 
      In the bowl of the stand mixer fitted with the dough hook attachment mix 3 ½ cups flour, salt and oil together on low speed. Stir the yeast mixture and then slowly add it to the bowl with the flour. Mix this on medium speed for 5- 6 minutes. If the dough is excessively sticky add the remaining flour 1 tablespoon at a time until it becomes it becomes smooth.
      Spray the inside of a large bowl with cooking spray and transfer the dough into the bowl, cover with a clean dish cloth, place in a warm place and allow it to raise for 2 hours or until it has doubled in size. Alternately you can place the dough into a sprayed gallon sized zip-top bag and allow it to rise in the refrigerator overnight (you get the same results and the dough is ready in the morning for breakfast).
      Coating and Assembly: Preheat your oven to 350°F/175°C
      Spray a bundt pan with cooking spray. Sprinkle half of the pecans into the bottom of the pan evenly and it set aside.
      Place the brown sugar and melted butter in a small bowl and stir to combine. 
      Punch the risen dough down and tear pieces of the dough off and roll into 1- inch balls. Dip each dough ball into the brown sugar/butter mixture and place in the prepared pan. Continue this with all the dough, placing it in the pan evenly. Drizzle any remaining brown sugar/butter mixture on top of the dough and finally sprinkle on the remaining pecans.
      Bake the bread for 30- 35 minutes until it’s risen and lightly golden.
      Remove the pan from the oven and place on a wire rack to cool slightly.
      Icing: While the bread is cooling make your icing by combining the butter, brown sugar and heavy cream into a medium saucepan. Cook the mixture, stirring frequently, until it comes to a boil and boil for one minute. Remove from the heat immediately and whisk in the powdered sugar.
      Invert the bundt pan onto a cake stand or serving platter. Drizzle the icing evenly on top of the bread.
      Serve warm.

      Notes:

      Store airtight at room temperature for up to 2 days

      Keywords:: cookies and cups, monkey bread, pull apart bread, yeast dough, bundt pan, breakfast, brunch

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    • in Recipes

      Inside Out Carrot Cake Muffins

      ha scritto per te

      150 SharesThese Inside Out Carrot Cake Muffins are the perfect treat for breakfast, snack time, dessert, or Easter brunch! The cream cheese filling bursts out of the top of the crunchy sugar coated muffin, making them just as pretty as they are tasty!
      Make sure to try my Carrot Cake Recipe too…it is the ABSOLUTE best!

      This recipe was originally posted back in 2014. The photos and recipe tips have been updated in 2021, but the recipe remains the same.
      Inside Out Carrot Cake Muffins!
      Muffins are pretty under-rated in my house. The lack of frosting piled on top is a deal breaker…sometimes a streusel will solve this issue, sometimes a glaze…but generally no one ever requests muffins.
      But I think I have solved the issue with these Inside Out Carrot Cake Muffins…because the frosting baked inside, which kinda makes them like cake you can eat for breakfast. And everyone seemed to like that idea.

      Cream Cheese Filled Carrot Cake Muffins Are An Easy Brunch Idea!
      These muffins are not only delicious, but they are so pretty! When they bake the cream cheese filling peeks through the tops, which creates a gorgeous, crackly finish that looks amazing on a brunch platter!
      My kids enjoy these for breakfast, or as a snack. Even though they claim “carrot cake isn’t their favorite”.

      Ingredients:
      Filling
      cream cheesepowdered sugarvanilla extract
      Muffins
      all purpose flourbaking powderkosher saltground cinnamonlight brown sugareggsvanilla extractwatervegetable oilgrated carrotscoarse sugar

      Tips:
      These carrot muffins are really very easy to make, but there are a few tips that I want to share to make sure you have perfect results.
      Don’t use pre-grated carrots! I know it’s nice to use shortcuts from time to time, but the pre-grated carrots that you can buy in the produce section of most grocery stores are just too coarse to work well in baked goods. Save those for your salads. Simply use a grater and grate up some whole carrots. The flavor is so much better, there is more moisture and they will be much thinner, giving your muffin a great texture!You CAN use low fat cream cheese! Look, you don’t have to, but you absolutely CAN use a lower fat cream cheese for the filling and they will turn out great!Don’t over-mix the batter. Keep these muffins tender and light by just folding the wet ingredients into the dry without over-mixing. That’s the beauty of these as well, no stand mixer necessary! You can use a hand mixer to make the filling creamy, but you also can skip that step and mix it up with a wooden spoon!Make sure your cream cheese is room temperature! It’s easy to want to skip this step, but the cream cheese filling will be much easier to mix when it’s room temperature, and won’t be lumpy!
      Add-In Ideas:
      You can get creative with these muffins if you would like! Here’s a few ideas:
      Raisins. A lot of folks like their carrot cake with raisins, so throw in 1/2 – 3/4 cup to the batter to add a little more sweetness!Walnuts. Chopped walnuts will add texture, so chop them up and add in 1/2 cup or so!Crumb topping! If you want to go the extra mile, add a little crumb topping on top! Ohhh yeah!

      But…Are These Carrot Muffins Healthy?
      Ummmm, do you want me to lie to you here? These aren’t exactly health food. There are carrots in there, so I’m going to say that’s something. BUT you absolutely could make these without the cream cheese filling inside.
      How To Store:
      Since these are filled with that cream cheese mixture you will need to refrigerate these if you want to enjoy them over the next few days.
      And yep, they freeze great! Just store them in an airtight container for up to 30 days, and allow them to thaw at room temperature.

      Print

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      Inside Out Carrot Cake Muffins

      Description:
      Inside Out Carrot Cake Muffins are the perfect breakfast or brunch idea!

      Ingredients:

      Filling

      8– ounces cream cheese, room temperature
      3/4 cup powdered sugar
      1 teaspoon vanilla

      Muffins

      2 1/4 cup all purpose flour
      1 1/2 teaspoon baking powder
      1 teaspoon kosher salt
      1 1/2 teaspoon cinnamon
      1 cup light brown sugar packed
      2 eggs
      1 teaspoon vanilla
      3/4 cup water
      1/3 cup vegetable oil
      1 cup grated carrots
      1/4 cup coarse sugar (like Sugar in the Raw)

      Instructions

      Filling: Mix the cream cheese, powdered sugar and vanilla in a mixing bowl until creamy, about 1 minute using a hand mixer. Set aside.
      Muffins: Preheat the oven to 400°F. Line muffin tin with cupcake liners or coat muffin tin with nonstick spray. Set aside.
      Whisk the flour, baking powder, salt, cinnamon and brown sugar together in large bowl, set aside.
      In another medium sized bowl whisk the eggs, oil and water together until foamy.
      Stir the wet ingredients into the flour mixture and fold in the carrots.
      Assembly: Place 2 tablespoons of muffin batter into the bottom of each muffin tin. Top with 1 tablespoon of cream cheese mixture and finally drop another tablespoon of muffin batter on top of that, covering the cream cheese. Sprinkle generously with coarse sugar.
      Bake for 20 minutes until the muffins are set.
      Serve warm or room temperature

      Notes:

      Store airtight in the refrigerator for up to 3 days
      Freeze for up to 30 days

      Keywords:: cookies and cups, carrot cake, carrot cake muffins, muffin recipe, breakfast, brunch, easter

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    • in Recipes

      Chocolate Chunk Malted Milk Brownies

      ha scritto per te

      Fudgy brownies are soft and chewy with loads of chocolate chunks inside. Crushed chocolate malted milk eggs make these perfect for an Easter treat!Spring is finally here, which feels like a huge sigh of relief! The camellia tree in my yard is filled with pink blooms. Things are generally 100% more colorful – not only the landscape but also the things I’m baking.Even a pan of brownies can look springy with the right touch! These malted brownies are super fudgy and I could not resist loading them up with crushed malted milk eggs. No Easter basket is complete without those speckled treats. They make a pretty, colorful topping and add some crunch. I used colorful Whoppers Robin Eggs, But there are a few different brands on the market, such as Brach’s. Grocery stores everywhere have them stocked right now for Easter basket fillers. Or you can order a couple of bags here.The brownie recipe is adapted from an excellent Epicurious recipe. It has a few steps but the end result is well worth it. Honestly, I don’t know if there’s a fudgier brownie in existence! After the brownies are baked and chilled, drizzle them with melted white chocolate and immediately pour on the chopped malted milk eggs. The chocolate holds all the candy pieces on when it sets.This recipe has just a little malted milk in the batter that rounds out the deep chocolate notes. Each bite has a little something different – chewy, chunky, and crunchy. I think these are so festive for Easter and there’s no tedious decorating. I used a little craft hammer to smash the malted milk eggs in a zip-top bag. Or you could use a rolling pin! So easy!  LEGGI TUTTO

    • in Recipes

      Whiskey Marmalade Hot Cross Bread & Butter Pudding

      ha scritto per te

      Recipe development and photography by Shane Smith buns are a revelation on their own. Add warm whiskey and tart orange marmalade and they become something even better. Baked with boozy custard and sandwiched with butter and marmalade, this is the ideal Easter pudding created by Irish baker Shane Smith. ¼ cup plus 1 teaspoon (55 […] LEGGI TUTTO

    • in Recipes

      Irish Cream Chocolate Tarts

      ha scritto per te

      These Irish cream mini tarts are a fantastic way to celebrate St. Patrick’s Day. Chocolate short dough crusts are filled with Bailey’s Irish Cream mousse and they’re topped with domes of ganache-covered whipped cream. 

      I’ve been putting my bottle of Bailey’s to good use lately. These tarts are just one of the results (here’s another!). St. Patrick’s Day is just a couple of days away, so I made something special that I hope you’ll enjoy.
      Pate sucree is my favorite tart crust. It’s a French short dough easily made in a food processor. I added some dark cocoa powder to my base recipe with excellent results. It’s the perfect foundation to hold lots of creamy toppings.

      Not every home baker will have these tart rings on hand. If you’re looking to expand your pastry arsenal, then you may want to pick up some here. They make the perfect tart cases with a good fundamental tart crust recipe (like this chocolaty one). 

      If you’re not looking to house more pastry tools, then you can use a cupcake pan! I’ve included a picture of the pan-made tart at the end of this post.

      The rings are not difficult to use. If you can use a cookie cutter, then you can master a pastry ring. You’ll roll the chocolate crust just like cookie dough, and use the ring to stamp out the bottom crust. Cut strips of dough to line the edges. Trim away the excess and brush with egg wash. The egg acts as glue to hold the two pieces together. 

      The cases turn out nearly perfect each time. They almost look manufactured! The interiors may puff a little, and if they do just press them down with the bottom of a cup while they are still hot. I didn’t dock the crusts, but you could do that with a fork to help steam release and prevent puffing. 

      The Irish cream mousse is 3-ish ingredients, and it’s easily made using the microwave and with an electric mixer. You may recognize it as a component of this pie. 

      Here’s a good use for those who have hot cocoa bomb molds! You can make really cool-looking half spheres of whipped cream to top your tarts. The molds I used can be purchased here. 

      The domes stick onto the Irish cream mousse tarts on their own, but you’ll need to freeze them solid before they get a dunk in ganache. If they’re not frozen, the domes will fall off into the ganache. I learned the hard way with my fist dip! After they were frozen they all stayed put.

      Shiny ganache is so pretty! I just had to fleck the domes with some gold. This step is optional, but really nice for a special presentation. It’s simple. Gold cake decorator’s dust + vanilla extract = edible gold paint. I always use this brand, and a little goes a long way.

      One of my favorite decors! Chocolate ‘wax’ seals. You may remember my first experiment with these from years ago. You can find the tutorial with a right video here. 

      You may need some practice to get the technique just right, but it’s not difficult. I like using semisweet chips for the ‘wax’. My theory is that the stabilizers in the chips help keep to make a clean impression. I can’t say for sure that it’s scientifically true, I just know using chips yields a good end result.

      If you’d like even more bling (and who doesn’t!?) dry brush gold luster dust over the seals. This makes the design really pop! 

      The seals will naturally affix to the ganache. Just lay one on top of each tart. 

      Keep them refrigerated. I’ve been pulling them out just before dinner. The crust is so buttery that it’s quite firm when chilled. Letting them stand at room temp allows the crust to soften a little.

      I really enjoyed making these! If I had a bakery I’d offer these year-round. They may look like sugar bombs but they’re not overly sweet. The whipped cream cuts the richness and makes them cloud-like. 

      Here’s a peek at the interior. It’s all fluffy and lightness inside! I served these on mini gold cake bases. You can find them here for purchase.

      As promised, here’s the tart made in a cupcake tin. Instead of cutting the dough into rounds, you’ll treat it as a pat-in-the-pan crust. The crust looks just as nice and the cream domes fit just right, too!

      [click to print]
      Irish Cream Chocolate Tarts
      Yields 12 mini tartsChocolate pate sucree
      1 1/2 cups (180g) all-purpose flour
      1/2 cup (60g) dark unsweet cocoa powder
      Pinch of salt
      7/8 cup (198g) unsalted butter, cold and cubed
      1/2 cup (100g) fine granulated sugar
      1/2 teaspoon vanilla extract
      1 egg, slightly beaten
      Egg wash: 1 egg beaten with 1 tablespoon waterIrish Cream marshmallow mousse
      1 cup (240 ml) heavy whipping cream
      25 large marshmallows (or 3 cups mini, 175g)
      3 tablespoons Bailey’s Irish Cream LiqueurWhipped cream
      2 cups (480 ml) heavy cream
      3 tablespoons sweetened condensed milk
      1 teaspoon vanilla extractGanache and gold splash
      1 cup (6 oz.) semisweet chocolate, chopped
      1/2 cup (120 ml) heavy cream
      Gold luster dust
      Vanilla extract or vodkaChocolate seals
      1/2 cup (3 oz.) semisweet chips, melted
      Gold luster dustCrust
      Place the flour, cocoa, salt, and sugar in the bowl of a food processor, pulse to combine. Add the cubed butter on top of the flour and pulse repeatedly in short bursts until the mixture looks crumbly. Add the vanilla and egg and pulse until the mixture forms a ball to one side of the bowl. Remove the dough and flatten into a circle. Cover with plastic wrap and let rest 30 minutes before use.
      Roll the dough flat between sheets of parchment paper and chill 10 minutes. Roll to 1/4-inch thickness. Using the perforated tart rings, cut bottom crusts from the dough, leaving the dough rounds in the rings. Transfer the rings to a large parchment-lined baking sheet. Re-roll scraps if needed and cut long strips of dough to line the edges of the rings. Fit the strips into the rings overlapping, then trim to size; remove excess dough. Cut away dough that is higher than the tops of the pastry rings so that the dough is even with the top of the ring. Brush the interiors of the dough cases with egg wash. Chill for 15 minutes.Preheat the oven to 400F. Bake for 20-25 minutes, or until the pastry cases are fragrant and matte. They should pull away slightly from their rings when removed from the oven. If centers have puffed, use the bottom of a small glass to flatten the bottoms while they are still hot. Transfer to a wire rack to cool completely. Re-roll scraps and repeat process until you have 12 pastry cases. See notes for making this in a cupcake pan instead of pastry rings.Irish cream mousse
      Whip the cream until stiff peaks form. Microwave the marshmallows in a large heatproof bowl for 45 seconds, or until they have puffed up considerably. Remove from the microwave and stir until the marshmallows have melted and completely lose their original shape. Stir in the Irish cream and fold together until the mixture is smooth and uniform. Fold in the whipped cream. Transfer the mixture to a piping bag or a zip-top bag with the end snipped. Pipe into the 12 pastry cases. Refrigerate while you make the whipped cream domes.Whipped cream domes
      Whip the cream until soft peaks form, then add the condensed milk a tablespoon at a time until the mixture form stiff peaks. Mix in the vanilla. Pipe or spoon the cream into the cavities of 12 half sphere molds (3”) and smooth well with an offset spatula. Place molds on baking sheets and rap on a work surface to remove any bubbles or air pockets. Transfer to the freezer and freeze until solid, about 20 minutes. Pop the spheres out of their molds and place on top of the chilled tarts. Freeze the assembled tarts until firm, about 30 minutes.Ganache
      Place the chopped chocolate and heavy cream in a large microwave safe bowl. Heat for 1 minute at full power. Let the mixture stand for 1 minute, then whisk together slowly until a glossy, uniform ganache is achieved. Let cool until barely warm but till pourable, about 10 minutes.Mix about 1/4 teaspoon gold luster dust and drops of extract in a small cup. Mix until a loose-bodied paint form. Add more dust if the mixture is too liquid. Add more drops of extract if too thick; set aside.Remove half of the tarts from the freezer. Quickly dip the tops in the chocolate ganache and place on a large piece of parchment. Repeat with remaining tarts. Dip a stiff bristle brush into the gold paint and flick paint onto the tarts by bending the bristles back with a finger. You can also fling paint on in a throwing motion for larger splashes (be sure your work surface is well-covered). Refrigerate the tarts.Chocolate seals
      Heat chocolate in the microwave at 30 second intervals; be careful to not over heat. Stir smooth. Place metal wax seal stamps in a cup filled with crushed ice and water. The stamp bottoms need to be thoroughly chilled before you stamp. Line a baking sheet with parchment paper. Drop dime-size amounts of chocolate onto the parchment paper. Remove a stamp from the ice and quickly wipe it free of water droplets with a towel. Place the stamp onto a mound of chocolate, press down gently. Let the stamp stand pressed in the chocolate for 10 seconds. Press down again very gently but firmly once more before you lift the stamp. You should be left with a clear impression in the chocolate.Replace metal wax stamp into the crushed ice until it is thoroughly chilled and repeat with remaining melted chocolate. Refrigerate finished chocolate seals until firm. Use a dry brush to lightly burnish with gold luster dust. Use a spatula to transfer the seals onto the tart tops; press gently to adhere.Notes: For cupcake preparation, pat portions of dough into the ungreased cavities and up the sides of a cupcake pan. Bake for 20-25 minutes. Remove from the pans and cool completely before following the recipe as directed.

      link Irish Cream Chocolate Tarts By Heather Baird Published: Monday, March 15, 2021Monday, March 15, 2021Irish Cream Chocolate Tarts Recipe LEGGI TUTTO