Cooking for Two - Bruce Weinstein [77]
2. Bake the crusts for 10 minutes. When they come out of the oven, use a teaspoon to press down any parts that have puffed up. Set the tart shells on a wire rack to cool completely. The recipe can be made in advance up to this point; store the tart shells, tightly covered, at room temperature for up to 2 days.
3. To make the filling, slice the strawberries and place them in a small bowl. Stir in 1 tablespoon of the sugar; set aside to macerate for 30 minutes.
4. Meanwhile, brush half of the melted chocolate into the bottom of each of the two cooled tart shells; set aside to cool and harden for 10 minutes. If using tart pans with removable bottoms, remove the sides from the tart by pushing up gently from the bottom, taking care not to break the crusts. Slip off the metal bottoms by running a thin knife between the crust and bottom. If using paper pastry shells, leave them on the crust because tearing them away can pull off too much of this delicate cookie shell. Place the tart shells onto two serving plates.
5. Divide the strawberries and any accumulated juice between the two chocolate-coated tart shells.
6. Beat the whipped cream in a small bowl with an electric mixer at medium speed until foamy. Gradually add in the remaining 3 tablespoons sugar, beating constantly, just until the sugar has dissolved and soft peaks form, but not until the whipped cream becomes dry and buttery (see Note). Alternatively, place the cream and sugar in a mini food processor and pulse until a light whipped cream forms. Stir in the remaining chocolate chips and the amaretto. Mound this mixture over the tarts, dividing it between the two filled shells and sealing it against the crust. Serve immediately, or set in the refrigerator to chill for up to 2 hours. If desired, wrap very loosely in plastic wrap to preserve the tarts from any refrigerator odors.
NOTE: For the best peaks with whipped cream, make sure the bowl and the mixer’s beaters are completely dry but well chilled.
BAKED BANANAS WITH RUM makes 2 servings
For this easy dessert, bananas are baked in a sauce of butter, rum, and jam. Serve with scoops of vanilla ice cream, vanilla frozen yogurt, sweetened whipped cream, or sweetened sour cream.
2 teaspoons unsalted butter, plus additional for greasing the aluminum foil
2 large bananas, peeled, split lengthwise, then cut in half
1 tablespoon plus 1 teaspoon apricot jam
1 tablespoon dark rum
¼ teaspoon vanilla extract
teaspoon ground cinnamon
1. Position the rack in the lower third of the oven and preheat the oven to 450°F. Butter a piece of aluminum foil large enough to cover a small 2½-cup au gratin dish or other 2½-cup shallow baking dish; set aside.
2. Place the bananas in the baking dish; dot with the butter and jam. Drizzle the rum and vanilla over the top, then sprinkle with ground cinnamon. Seal tightly with the prepared foil, buttered side down. Bake for 15 minutes, until bubbly. Serve warm, mounded in serving bowls.
Baked Fruit
Instead of the bananas, try sliced peaches or nectarines, halved pitted apricots or plums, or pineapple slices. All will bake up sweet and soft with the jam and butter. Increase the baking time to 20 minutes for the stone fruits, and to 25 minutes for the pineapple.
GINGER HONEY POACHED PEARS makes 2 poached pears
Here, fresh pears are poached in an aromatic honey syrup. Buy firm Bosc pears with no soft spots, so the fruit will hold up while cooking. Serve this dessert with sweetened whipped cream—or make the pears the night before and enjoy them the next morning for breakfast.
1 cup water
½ cup plus 2 tablespoons sugar
One 4-inch piece of peeled fresh ginger, thinly