Sweet Baked Life

my sweet journey through life…


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Pear Tart {with orange glaze}

Simplicity at it’s best…this Pear Tart with orange glaze will amaze your taste buds and warm your tummy!

Pear Tart with Lemon Scented Orange Marmalade Glaze | Sweet Baked Life

Ever since I got my rectangular tart pan, I have been thinking of new and interesting treats to bake with it.

However, I have really only made a few things in it, such as this Chocolate Malt Tart and this Chocolate Caramel Twix Tart (when I blogged this I did not have the tart pan yet, so I used a round tart pan, however I have baked this several times in my rectangular pan, but have not taken photos or done another post — may have to put that on my list!).

So, I thought it was time to get something new and memorable baked in my favorite pan and share with you! And since the fall is upon us and the weather is finally brisk with hints of rain in the air — something warming and wonderful was on my mind!

Pear Tart with Lemon Scented Orange Marmalade Glaze | Sweet Baked Life

My husband wanted something made with apples. My son requested a treat with chocolate. But for me, I wanted something different.

I wanted something that I had not really baked with before, I wanted to create a new adventure.

As I wandered through the fresh fruit section at my local grocer, big juicy pears jumped out at me! I knew that this would be the centerpiece to my tart. I had not baked with pears before so this would be the perfect introduction.

Along with the pears, I also snagged some fresh lemons and a jar of orange marmalade and was on my way to whip up my new treat!

Pear Tart with Lemon Scented Orange Marmalade Glaze | Sweet Baked Life

This recipe is really easy to prepare mostly because you to not have to make a crust that you have to roll out. And if you know me, I do not like traditional crust; I know strange for a baker! Instead, mixing a few simple ingredients you then press the crust into your tart pan. How easy is that!

The result is a fluffy and moist base engulfed with juicy pears, sprinkled with cinnamon-sugar and glazed with tangy-sweet lemon scented orange marmalade. The flavor combination will amaze you — warmth from the cinnamon, sweetness from the pears, and tartness from the lemons.

You can serve it warm from the oven or room temperature. It’s great with a big cup of coffee in the morning, or with a cup of tea as an afternoon treat. You could probably even serve it for dessert, it’s that good!

Any way you slice it, you’ll want another piece of this mouth-watering Pear Tart!

Pear Tart with Lemon Scented Orange Marmalade Glaze | Sweet Baked Life

Rustic Pear Tart {with lemon-orange glaze}

  • Servings: 6-8
  • Time: 1hr
  • Difficulty: easy
  • Print
Pear Tart with Lemon Scented Orange Marmalade Glaze | Sweet Baked Life
By: Sheila | Sweet Baked Life

Ingredients

Tart Crust:
1/2 cup (1 stick) unsalted butter, softened
1 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup granulated sugar
1 large egg
2 pears; peeled, halved, and cored

Topping:
2 tablespoons turbinado sugar
1 teaspoons ground cinnamon

Glaze:
1/2 cup orange marmalade
1 tablespoon lemon zest
2 tablespoons fresh squeezed lemon juice

 

Instructions

Heat your oven to 350 degrees. Spray a 4-inch rectangular tart pan with cooking spray and set aside.

Into a medium bowl, add the flour and baking powder, stir then set aside.

In a large bowl of an electric stand mixer with the paddle attachment, cream the butter and sugar on high-speed until light and fluffy (about 3 minutes). Decrease the speed to medium and add the egg and mix until well incorporated. With the mixer on low, slowly add the flour mixture until smooth. Note, the dough will be very soft.

Scoop the dough into the pan and using your fingers, push down into the pan to form an even crust. Be sure to flour your fingers so the dough will not stick to them. Then place the pear halves, cut side down onto the dough and press gently. Lightly sprinkle the cinnamon and sugar over the top.

Bake for about 45 minutes, or until the crust is a light golden brown,. Let cool on a rack.

Mix the orange marmalade, lemon zest and lemon juice in a small bowl. Place in the microwave and heat on high for about 30-60 seconds. Stir until combined then brush over the top of the tart. Remove tart from pan, cut and serve with the remaining marmalade mixture.

Pear Tart with Lemon Scented Orange Marmalade Glaze | Sweet Baked Life

Pour your favorite warm drink, cut a slice of this Pear Tart and sit back and enjoy the beauty of the season and be thankful for the simple pleasures in life!

Sheila

 

{recipe adapted from Real Simple}


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Chocolate Malt Tart

Get ready to dig into a slice of this decadent cool and creamy Chocolate Malt Tart.

Chocolate Malt Tart - no bake and delish! | Sweet Baked Life

The month of June always seems to be filled with lots of celebrations in my family.

Graduations.

Anniversaries.

Birthdays.

End of school.

Start of summer vacation.

Father’s Day.

Chocolate Malt Tart - no bake and delish! | Sweet Baked Life

So, if your month is filled with endless events like mine, and you’re in need of making a sweet treat to celebrate a special occasion, make it easy on yourself and whip up this super easy, super scrumptious, no-bake Chocolate Malt Tart.

Believe me, your family and friends will think you spent a lot of time in the kitchen preparing this mouth-watering delight!

Hehehe — your secret is safe with me!

Chocolate Malt Tart - no bake and delish! | Sweet Baked Life

And even better, you don’t even have to turn your oven on to make this treat! Great around here since it is SO hot!

You start with a simple chocolate cookie crust — one of my favorites, but the way.

Then you mix up a rich and creamy chocolate malt filling using chocolate chips, heavy whipping cream, malted powder and butter.

This tart is chilled then topped off with some coarse sea salt — which really enhances the flavor!

Chocolate Malt Tart - no bake and delish! | Sweet Baked Life

Chocolate Malt Tart

  • Servings: 10 pieces
  • Time: 2hr 15mins includes prep and cooling
  • Difficulty: easy
  • Print

By: Sheila | Sweet Baked Life Chocolate Malt Tart - no bake and delish! | Sweet Baked Life

Ingredients:
1/2 cup (1 stick) unsalted butter, melted
2 cups chocolate Nabisco Famous Wafers, crumbled
1 bag (11.5 oz) milk chocolate chips
2/3 cup heavy cream
1/2 cup Carnation Malted Milk powder
2 tablespoons unsalted butter, cut into small pieces
Sea Salt for garnish

Instructions:
Prepare a rectangular (11×4-inch) tart pan with non-stick cooking spray. If you don’t have a rectangular shaped pan, you can use an 8-inch round tart pan. Be sure you have one that has a removable bottom for easy removal.

Place cookie crumbs and butter in a medium bowl and mix with a fork until fully combined and moist. Pour crumbs into your prepared tart pan and press mixture into the bottom and sides of pan with your fingers (or you can use the bottom of a cup) until evenly covered. Place in the freezer until firm, about 20 minutes.

While the crust is getting firm, add the chocolate chips to a medium heat-proof bowl. Then, to a small saucepan, add the cream and bring to a simmer over medium-low hear. Make sure you watch this so it does not scorch.

Remove the cream from the heat and whisk in the malted milk powder until smooth. Pour over the chocolate and let sit for about 1 minute; until the chocolate begins to melt. Whisk the chocolate until shiny and smooth. A little at a time, add the butter pieces and mix with a spoon until smooth and fully incorporated.

Pour mixture into the prepared tart crust and spread with an offset spatula until even. Refrigerate until filling is set, about 1-1/2 hours. When ready to serve, sprinkle with sea salt and cut into pieces.

Chocolate Malt Tart - no bake and delish! | Sweet Baked Life

Make any celebration a yummy celebration by indulging with a slice or two of this incredibly delicious Chocolate Malt Tart!

Sheila

 

{recipe adapted from Food Network}


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Chocolate Tart with Coconut Crust {gluten-free}

This decadent Chocolate Tart with Coconut Crust is the perfect romantic treat to share with your loved one!

Chocolate Tart with coconut crust

If you’re looking to sweeten up your sweetheart on Valentine’s Day, look no further. Every bite of this chocolate coconut goodness will melt the heart of your loved one and have them begging you for more! This is THE recipe to make!

And even better if your special someone is a chocolate lover, as the filling is a rich chocolate ganache — it’s chocolate at its best!. Now, don’t let the fancy name fool you, as ganache is simply chocolate heated by warmed cream and stirred to a smooth, perfect consistency.

This recipe is so easy to prepare, yet your sweetheart will think you slaved all day in the kitchen preparing this luscious Chocolate Tart with Coconut Crust — but in fact, in no-time flat your mouth-watering tarts will be done and ready for you to enjoy after a romantic dinner.

So it’s time to whip up a little sweet magic and put a spell on your guy!

You only need 4 ingredients – for the crust you’ll combine coconut and butter and for the ganache its chocolate and heavy cream. Oh yeah, and this yummy tart is gluten-free! Need I say more? Nope, as the outcome is a soft yet crunchy coconut crust smothered in smooth rich chocolate.

You can even whip up some freshly whipping cream to serve on the side. But for me, I don’t think it needs it – some things are just better left simple – brings out the pure, amazing flavors. Simply heavenly!

Chocolate Tart with coconut crust

Chocolate Tart with Coconut Crust {gluten-free}

5 tablespoons unsalted butter, softened
1 bag (14 oz.) sweetened shredded coconut
1 cup heavy cream
12 oz. good quality semi-sweet chocolate chips

Heat your oven to 350 degrees.

In a food processor, process the butter and about 1/3 of the coconut until mixture forms a ball. This will take about 1 minute. Transfer to a medium-sized bowl. Then sprinkle the remaining 2/3 of coconut over mixture. Using your hands, combine until fully incorporated.

To make the crust; divide the coconut mixture among 4 mini ceramic pie plates or tart pans and press coconut into the bottom and up the sides to form a crust. Bake for about 15 minutes or until the center begins to brown. Remove from oven and let cool completely on a wire rack.

To make the filling; add the chocolate to a medium-sized heat-proof bowl. Then to a small saucepan add the cream and let it come just to a boil over medium low heat. Pour the cream over the chocolate and let sit for 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crusts and refrigerate until filling is set, 1 hour or up to 1 day.

Chocolate Tart with coconut crust

Shower your love with this simply irresistible Chocolate Tart with Coconut Crust — and my your Valentine’s day be filled with lots of love and sweets!

Sheila

 

{recipe adapted from Martha Stewart}


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Lemon Marshmallow Tarts

Here’s to lemons, love and a long-lasting marriage! Yes, lemons hold a very special place in my heart, and so to celebrate my 18th wedding anniversary this past Sunday, I made these lovely mini Lemon Marshmallow Tarts! The amazing flavor combination of tangy lemon and sweet marshmallow will burst with delight over your taste buds. And with each and every bite you will fall in love over and over again! Just like we did!

Lemon Marshmallow Tarts

You see, I loved my wedding cake. It consisted of a white layer caked dipped in lemon syrup, layered with lemon curd, fresh raspberries and iced with pearl fondant. It was absolutely incredible. As a matter of fact, I still have the top layer in my freezer! As an homage to this cake, last year I made this Lemon Raspberry Cream Cake, however this year I wanted to make something different to celebrate our milestone, and these Lemon Marshmallow Tarts truly won over my heart (and my hubby’s too!).

These tarts are easy to make, use simple ingredients and are quick to prepare. I started by making mini lemon cookie crusts, which I filled with luscious lemon curd, topped them with marshmallow butter cream, dotted with a slice of fresh raspberry and sprinkled them with lemon zest. Need I say more?

Lemon Marshmallow Tarts

Lemon Marshmallow Tarts

Lemon cookie crust
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
zest of one lemon

Lemon Curd filling
1 (10 oz) jar Dickinson’s Lemon Curd

Marshmallow Buttercream
1 cup unsalted butter, softened
1 (7 oz.) jar Marshmallow fluff
2 cups confectioners sugar
1 teaspoon pure vanilla extract
2 tablespoons freshly squeezed lemon juice

Garnish
Fresh raspberries
Lemon zest

Heat your oven to 350 degrees. Prepare 3 (12 cup each) mini muffin tins with non-stick cooking spray and set aside.

To make the cookie crusts: In a medium bowl combine the flour, salt and baking soda and set aside. Then in a large bowl of an electric mixer with the paddle attachment, add the butter and granulated sugar and beat until fluffy (about 2 minutes). Add the egg, vanilla extract, and lemon zest and beat until smooth. Note that the dough will be a bit firm. Using a 1-inch cookie dough scoop, fill evenly into each of the 36 openings. Using the back of the scoop or your fingers, press the dough to the bottom and up the sides of the tin openings to create a crust. Bake for 15-20 minutes until done and lightly browned. Remove from oven and let cool in pan 10 minutes then remove crusts and let cool completely on a wire rack.

Prepare your Lemon Curd: Into a small bowl, empty the lemon curd and stir with a spoon until smooth. Set aside until ready to use.

To make the marshmallow buttercream: In a large bowl on an electric mixer with the paddle attachment, add the butter and marshmallow fluff and beat until light and creamy (about 2 minutes). Add the vanilla and sugar and beat until well combined.

To assemble the tarts: Place the mini cookie crusts on a plate. Using a teaspoon, fill each crust to the top with the lemon curd. Then using your 1-inch cookie dough scoop, fill gently with the marshmallow buttercream and place on the top of the lemon curd. (Note, you may find it easier to work with if you place the buttercream in the refrigerator for 30 minutes to become firm). Slice raspberries into rings (or you can use whole raspberries) and place on the top of the marshmallow buttercream then sprinkle with lemon zest.

Lemon Marshmallow Tarts

Happy 18th Anniversary to my sweetheart! Now get your lips ready to pucker up for these tangy Lemon Marshmallow Tarts, ok and maybe a kiss or two from me too!!!

xxoo

Sheila