Read Online The Boozy Baker: 75 Recipes for Spirited Sweets by Lucy Baker - Free Book Online
Authors: Lucy Baker
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port. This is my mother’s favorite dessert to serve when entertaining.
FOR THE DOUGH:
1½ cups slivered almonds
⅔ cup sugar, divided
2 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
¼ pound (1 stick) unsalted butter, softened
¼ cup shortening
3 large egg yolks
FOR THE FILLING:
1½ cups strawberry preserves
3 tablespoons ruby port
TO MAKE THE DOUGH , combine the almonds and ⅓ cup of the sugar in a food processor and pulse until coarse. Add the remaining ⅓ cup sugar, the flour, cinnamon, baking powder, and salt and pulse to combine. Add the butter, shortening, and the egg yolks and pulse until the dough begins to come together in a ball. Turn the dough out and divide into two pieces, one slightly bigger than the other. Flatten each piece into a disk, wrap in plastic, and refrigerate for 30 minutes.
TO MAKE THE FILLING , combine the strawberry preserves and the port in a small bowl and stir until well combined.
Preheat the oven to 350°F and position a rack in the bottom third. Roll the larger piece of dough out on a floured work surface to a 12-inch circle. Transfer to a 9-inch tart pan with a removable bottom and press up the sides.
Roll the second piece of dough to a 12-inch circle. Cut into strips. Transfer the strips to a baking sheet and freeze for 15 minutes.
Pour the strawberry mixture into the tart shell and smooth the surface. Remove the dough strips from the freezer and arrange half horizontally and half vertically across the tart, creating a lattice pattern.
Bake the tart until the crust is golden brown and the filling is bubbling, about 40 minutes. Cool completely on a wire rack. Remove the outer ring of the tart pan, cut into wedges and serve.
SHAKE IT UP: Substitute raspberry liqueur, such as framboise, or fruity red wine for the port.
Nightcap Tart
M AKES
10 TO 12
SERVINGS
W HEN I WAS GROWING UP , I THOUGHT a “nightcap” was a cappuccino you drank before bed. Of course, I’ve since learned that it’s an alcoholic drink—and that a person invited up for one rarely does any actual sleeping. This tart is my attempt to marry both versions of a nightcap (one coffee, one booze) in a dessert. It’s deep, dark, and truly decadent.
FOR THE CRUST:
32 chocolate wafer cookies, such as Nabisco, slightly crushed
4 tablespoons (½ stick) unsalted butter, melted
¼ teaspoon salt
FOR THE FILLING:
12 ounces bittersweet or semisweet chocolate, chopped
¾ cup heavy cream
2 tablespoons sugar
2 large eggs
¼ cup coffee liqueur, such as Kahlùa
Preheat the oven to 350°F.
TO MAKE THE CRUST , pulse the chocolate cookies in a food processor until finely ground (you should have about 1½ cups). Add the melted butter and the salt, and pulse until the crumbs are moistened. Press the crumbs into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place the tart pan on a cookie sheet and set aside.
TO MAKE THE FILLING , place the chopped chocolate in a large bowl. In a small saucepan, heat the heavy cream over low heat until it is steaming and there are tiny bubbles at the edge of the pan (do not boil). Pour the hot cream over the chocolate and stir until the chocolate is melted and smooth. Stir in the sugar.
In a small bowl, whisk the eggs together with the coffee liqueur. Gradually add the egg mixture to the chocolate mixture and whisk until smooth. Pour the filling into the tart crust.
Bake the tart until the edges are puffed and the center is barely set, about 30 minutes. Transfer to a wire rack to cool completely, and then store in the refrigerator. Bring the tart to room temperature before serving.
SHAKE IT UP: Substitute Irish cream liqueur for the coffee liqueur.
Nightcap
1 ounce coffee liqueur, such as Kahlùa
½ ounce brandy
1 ounce cream
Hot coffee (regular or decaf)
Chocolate shavings, for garnish (optional)
Combine the coffee liqueur, brandy, and cream in a mug. Add the hot coffee and stir to
FOR THE DOUGH:
1½ cups slivered almonds
⅔ cup sugar, divided
2 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
¼ pound (1 stick) unsalted butter, softened
¼ cup shortening
3 large egg yolks
FOR THE FILLING:
1½ cups strawberry preserves
3 tablespoons ruby port
TO MAKE THE DOUGH , combine the almonds and ⅓ cup of the sugar in a food processor and pulse until coarse. Add the remaining ⅓ cup sugar, the flour, cinnamon, baking powder, and salt and pulse to combine. Add the butter, shortening, and the egg yolks and pulse until the dough begins to come together in a ball. Turn the dough out and divide into two pieces, one slightly bigger than the other. Flatten each piece into a disk, wrap in plastic, and refrigerate for 30 minutes.
TO MAKE THE FILLING , combine the strawberry preserves and the port in a small bowl and stir until well combined.
Preheat the oven to 350°F and position a rack in the bottom third. Roll the larger piece of dough out on a floured work surface to a 12-inch circle. Transfer to a 9-inch tart pan with a removable bottom and press up the sides.
Roll the second piece of dough to a 12-inch circle. Cut into strips. Transfer the strips to a baking sheet and freeze for 15 minutes.
Pour the strawberry mixture into the tart shell and smooth the surface. Remove the dough strips from the freezer and arrange half horizontally and half vertically across the tart, creating a lattice pattern.
Bake the tart until the crust is golden brown and the filling is bubbling, about 40 minutes. Cool completely on a wire rack. Remove the outer ring of the tart pan, cut into wedges and serve.
SHAKE IT UP: Substitute raspberry liqueur, such as framboise, or fruity red wine for the port.
Nightcap Tart
M AKES
10 TO 12
SERVINGS
W HEN I WAS GROWING UP , I THOUGHT a “nightcap” was a cappuccino you drank before bed. Of course, I’ve since learned that it’s an alcoholic drink—and that a person invited up for one rarely does any actual sleeping. This tart is my attempt to marry both versions of a nightcap (one coffee, one booze) in a dessert. It’s deep, dark, and truly decadent.
FOR THE CRUST:
32 chocolate wafer cookies, such as Nabisco, slightly crushed
4 tablespoons (½ stick) unsalted butter, melted
¼ teaspoon salt
FOR THE FILLING:
12 ounces bittersweet or semisweet chocolate, chopped
¾ cup heavy cream
2 tablespoons sugar
2 large eggs
¼ cup coffee liqueur, such as Kahlùa
Preheat the oven to 350°F.
TO MAKE THE CRUST , pulse the chocolate cookies in a food processor until finely ground (you should have about 1½ cups). Add the melted butter and the salt, and pulse until the crumbs are moistened. Press the crumbs into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place the tart pan on a cookie sheet and set aside.
TO MAKE THE FILLING , place the chopped chocolate in a large bowl. In a small saucepan, heat the heavy cream over low heat until it is steaming and there are tiny bubbles at the edge of the pan (do not boil). Pour the hot cream over the chocolate and stir until the chocolate is melted and smooth. Stir in the sugar.
In a small bowl, whisk the eggs together with the coffee liqueur. Gradually add the egg mixture to the chocolate mixture and whisk until smooth. Pour the filling into the tart crust.
Bake the tart until the edges are puffed and the center is barely set, about 30 minutes. Transfer to a wire rack to cool completely, and then store in the refrigerator. Bring the tart to room temperature before serving.
SHAKE IT UP: Substitute Irish cream liqueur for the coffee liqueur.
Nightcap
1 ounce coffee liqueur, such as Kahlùa
½ ounce brandy
1 ounce cream
Hot coffee (regular or decaf)
Chocolate shavings, for garnish (optional)
Combine the coffee liqueur, brandy, and cream in a mug. Add the hot coffee and stir to
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