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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PASSOVER RECIPES |
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CHOCOLATE HAZELNUT CARAMEL TART
(DAIRY OR PARVE) - YIELDS: 12 servings. |
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INGREDIENTS: |
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CRUST: |
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- 1 3/4 cups dry Passover cookie crumbs, home-made, 8 oz.
- 1/3 cup melted margarine or butter
- 2 tbs sugar
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CARAMEL FILLING: |
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- 1/3 cup margarine or butter
- 1/3 cup packed brown sugar
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NUT LAYER: |
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- 1/2 cup chopped hazelnuts, toasted
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CHOCOLATE FILLING: |
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- 3 oz semisweet or bittersweet chocolate, chopped (Parve or Dairy,
KP)
- 5 tbsp margarine or butter
- 1 egg
- 1 egg yolk
- 6 tbsp sugar
- 1/4 tsp vanilla extract
- 1 tbsp Passover cake meal
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INSTRUCTIONS: |
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- Preheat oven to 375 degrees F.
- Combine crust ingredients until well mixed
- Press into bottom and up sides of tart pan (or up about 1" of
springform pan).
- The shell may be made ahead and refrigerated until ready to fill
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CARAMEL: |
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- Make caramel by bringing to a boil over low heat margarine (or
butter) and brown sugar.
- Stir frequently until it sticks to spoon or whisk.
- Mixture will be thick and syrupy
- Pour caramel evenly over crust
- Sprinkle hazelnuts evenly over crust.
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CHOCOLATE FILLING: |
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- To make chocolate filling, combine chocolate and margarine or
butter and gently melt over simmering water or in the microwave,
stirring to combine.
- Set aside.
- Stir together eggs, yolk, sugar and vanilla in a stainless steel
bowl. (Warning: Do not allow the bowl to become hot over the simmering
water before adding eggs or your eggs will cook!
- Do not incorporate air into mixture.
- Remove from heat and fold in chocolate mixture.
- Sift cake meal over bowl and fold in.
- Chocolate filling may be made up to 4 hours ahead, and kept
covered at room temperature.
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FORMATION: |
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- Pour chocolate filling carefully over haelnut layer.
- Bake for 12-14 minutes or until edges of filling puff.
- Center will be slightly soft.
- Cool at least 15 minutes before removing from pan.
- May be served warm or at room temperature.
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Source: Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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