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home > recipes > dessert > black and white chocolate macaroon tart with raspberry sauce
from UK Black And White Chocolate Macaroon Tart With Raspberry Sauce This is 1 of 92 Gourmet & Bon Appetit recipes from September/October 1993 added to the Epicurious archive at The UK Recipe Archive this week in both Mastercook and Mealmaster formats. There are now 2376 Gourmet & Bon Appetit recipes on-line at The UK Recipe archive. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Black And White Chocolate Macaroon Tart With Raspberry Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : October 1993 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR THE MACAROON SHELL*** 2 cups sweetened flaked coconut 2 tablespoons all-purpose flour 1/2 teaspoon salt 2 large egg whites 1/3 cup sugar ***FOR THE FILLING*** 2 large egg yolks 2/3 cup heavy cream 6 ounces fine-quality bittersweet chocolate -- (not unsweetened), -- chopped 2 tablespoons rum 6 ounces fine-quality white chocolate -- chopped 1/2 cup sour cream ***FOR THE RASPBERRY SAUCE*** a -- (10-ounce) package -- frozen raspberries -- in light syrup, -- thawed Make the macaroon shell: Preheat the oven to 375F. Butter generously the bottom and sides of a 9-inch square or 10-inch round tart pan with a removable bottom, line the bottom with parchment paper, and butter the paper. In a bowl toss together the coconut, the flour, and the salt. In another bowl whisk together the egg whites and the sugar until the mixture is white and foamy, stir the sugar mixture into the coconut mixture, and with a rubber spatula spread the mixture evenly on the bottom and up the sides of pan. Bake the shell in the middle of the oven for 20 to 25 minutes, or until it is firm and golden, loosen it from the sides of the pan with a small knife, and remove the sides of the pan. Let the shell cool completely on a rack, remove the bottom of the pan, peeling off the paper from the bottom of the shell, and put the shell on a platter. Make the filling: In a small metal bowl whisk together the egg yolks and the heavy cream, set the bowl over a saucepan of simmering water, and cook the mixture whisking constantly, until it is thickened and registers 160F. on a candy thermometer. Remove the bowl from the pan, add the bittersweet chocolate, stirring until the chocolate is melted, and stir in the rum. In another small metal bowl set over the pan of barely simmering water melt the white chocolate, stirring, stir in the sour cream, and stir the mixture until it is just smooth. Remove the bowl from the pan and let the white and dark chocoalte mixtures cool to warm, stirring frequently. Spoon the chocolate mixtures into the macaroon shell, alternating them, shake the platter gently to settle them together. Chill the tart, covered loosely, for 8 hours, or until it is set. The tart may be made 1 day in advance and kept covered and chilled. Make the sauce: Force the raspberries through a fine sieve into a bowl, pressing hard on the solids, scrape the pulp from the underside of the sieve into the sauce, and whisk the sauce until it is combined well. The sauce may be made 2 days in advance and kept covered and chilled. Arrange slices of the tart on each of 8 dessert plates and pour some of the raspberry sauce around them. Serves 8. Gourmet October 1993 Converted by MC_Buster. The UK Recipe Archive - http://recipes.reedsweb.net/ 22,000+ recipes on-line in Mastercook and Mealmaster formats 6,000+ UK Recipes 900+ Indian Recipes 3000+ USA Magazine Recipes ( including Gourmet/Bon Appetit ) 11,000+ USA TV Show Recipes Over 500 new recipes each and every week!

Black And White Chocolate Macaroon Tart With Raspberry Sauce


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keyword: black
keyword: white
keyword: chocolate
keyword: macaroon
keyword: raspberry
keyword: sauce
ethnicity: english
recipes for dessert
recipes by alan
Email Address:
(posted June 24, 1999)

from UK

Black And
White Chocolate Macaroon Tart With Raspberry Sauce

This is 1 of 92
Gourmet & Bon Appetit recipes from September/October
1993 added to the Epicurious archive at The UK Recipe Archive this week
in both Mastercook and Mealmaster formats. There are now 2376
Gourmet &
Bon Appetit recipes on-
line at The UK Recipe archive.

To download go to - http://recipes.reedsweb.net/

* Exported from MasterCook *

Black And
White
Chocolate Macaroon Tart With Raspberry Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : October 1993

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***FOR THE
MACAROON SHELL***
2 cups sweetened flaked
coconut
2 tablespoons
all-purpose
flour
1/2 teaspoon
salt
2 large
egg whites
1/3 cup
sugar
***FOR THE FILLING***
2 large
egg yolks
2/3 cup
heavy cream
6 ounces fine-quality bittersweet
chocolate -- (not unsweetened),
-- chopped
2 tablespoons
rum
6 ounces fine-quality
white
chocolate -- chopped
1/2 cup
sour cream
***FOR THE
RASPBERRY SAUCE***
a -- (10-ounce) package
-- frozen raspberries
-- in
light syrup,
-- thawed

Make the
macaroon shell:

Preheat the oven to 375F.
Butter generously the bottom and sides of a
9-inch square or 10-inch round
tart pan with a removable bottom, line
the bottom with
parchment paper, and butter the paper. In a bowl toss
together the
coconut, the flour, and the salt. In another bowl whisk
together the
egg whites and the sugar until the mixture is white and
foamy, stir the
sugar mixture into the coconut mixture, and with a
rubber
spatula spread the mixture evenly on the bottom and up the sides
of
pan. Bake the shell in the middle of the oven for 20 to 25 minutes,
or until it is
firm and golden, loosen it from the sides of the pan
with
a small
knife, and remove the sides of the pan. Let the shell cool
completely on a rack, remove the bottom of the
pan, peeling off the
paper from the bottom of the
shell, and put the shell on a platter.

Make the filling:

In a small metal bowl
whisk together the egg yolks and the
heavy cream,

set the bowl over a
saucepan of simmering water, and cook the mixture
whisking constantly, until it is thickened and registers 160F. on a
candy thermometer. Remove the bowl from the pan, add the bittersweet
chocolate, stirring until the chocolate is melted, and stir in the rum.
In another small metal bowl set over the
pan of barely simmering water
melt the white
chocolate, stirring, stir in the
sour cream, and stir
the
mixture until it is just
smooth. Remove the bowl from the pan and let
the white and dark chocoalte mixtures cool to warm, stirring
frequently.

Spoon the
chocolate mixtures into the macaroon shell, alternating them,

shake the platter gently to settle them together. Chill the
tart,
covered loosely, for 8 hours, or until it is set. The
tart may be made
1 day in advance and kept covered and chilled.

Make the
sauce:

Force the raspberries through a fine
sieve into a bowl, pressing hard
on
the solids, scrape the
pulp from the underside of the sieve into the
sauce, and whisk the sauce until it is combined well. The sauce may be

made 2 days in advance and kept covered and chilled.

Arrange slices of the
tart on each of 8 dessert plates and pour some of

the
raspberry sauce around them.

Serves 8.

Gourmet October 1993

Converted by MC_Buster.

The UK Recipe Archive - http://recipes.reedsweb.net/
22,000+ recipes on-
line in Mastercook and Mealmaster formats
6,000+ UK Recipes
900+ Indian Recipes
3000+ USA Magazine Recipes ( including
Gourmet/Bon Appetit )
11,000+ USA TV Show Recipes
Over 500 new recipes each and every week!



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+1 comment
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from cancun, Mexico wrote:5  5

este mira tan tastey!
5 starsFebruary 10, 2004


 
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