Easy Recipes for Enjoying Chocolate Pastries - Tarts, Pies, and Turnovers Chocolate is one of the most special desserts in our lives. Who hasn't seen a toddler with a chocolate face and a proud Senior Citizen smiling over their chocolate birthday cake? The love of chocolate reaches over all generations. Chocoholics can be found in almost every situation; in the family, at the office, at school, church, etc. Anytime you want to find a recipe to go over big with the crowd, turn to chocolate. And we are making that easy with this article by offering chocolate recipes for a variety of desserts! Personal Chocolate Malted Tarts, Almond Topped Chocolate Turnovers, and Chocolate Marshmallow Pie will be a hit with the Chocoholics in your life, including you!
PERSONAL CHOCOLATE MALTED TART 1 quart ice cream, chocolate or vanilla 3/4 cup crushed malted milk balls, divided 4 (4-inch) graham cracker frozen tart shells 3 tbsp chocolate malted milk powder 3 tbsp marshmallow creme 1 tbsp milk 1 cup whipping cream, whipped
Remove ice cream from freezer and allow to stand at room temperature for 5 minutes to soften. Spoon into a bowl and stir until creamy. Add 1/2 cup of the malted milk balls; mix well. Spoon the mixture into the tart shells and smooth the tops. Cover and freeze until firm, about 10 minutes.
In a medium sized bowl, blend the malted milk powder, marshmallow creme, and milk. Gently fold in the whipped cream. Spread this mixture over the frozen tarts, covering completely. Sprinkle the remaining crushed malted milk balls over the top. Freeze until serving time.
ALMOND-TOPPED CHOCOLATE TURNOVERS 1 sheet refrigerated pie dough
1/3 cup almond paste 6 tbsp chocolate chunks 1 egg, beaten sliced almonds for garnish 1 1/2 tsp sugar for garnish
Preheat oven to 400 degrees. Grease a baking sheet with canola oil or spray with a nonstick cooking spray.
Place the dough on a floured surface. Fold in 2 opposite sides to meet in the middle; roll to 12-inches x 8-inches. Cut the dough into 6 squares. Shape the almond paste into 6 disks and place 1 disk in the lower corner of each square; top with 1 tablespoon of the chocolate chunks. Brush the squares with some of the egg. Fold the dough over the filling to make a triangle; seal the edges with the tines of a fork. Using remaining egg, brush the top of the turnover and sprinkle with almonds and a pinch of sugar on each. Place on the prepared baking sheet and bake at 400 degrees for 10 minutes or until golden brown.
Note: You could also make this with Nutella as the filling.
CHOCOLATE MARSHMALLOW PIE 1 graham cracker pie shell 30 large marshmallows 1/2 cup milk 1 cup whipping cream, whipped 1/2 tsp vanilla extract 2 squares unsweetened baking chocolate, finely grated
Heat milk, do not boil, in a saucepan. Add the marshmallows and stir until melted. Allow to cool. Stir in the chocolate* and the vanilla extract. Gently fold in the whipped cream. Refrigerate at least 4 hours before serving.
*Chocolate does not need to be melted
Enjoy!