Frozen Coffee Hazelnut Tarts Ww Food

CHERRY HAZELNUT TART

Steps:

• Preheat oven to 425°F.
• Unfold the ready to use pie crust on a lightly floured surface.
• With fluted pastry wheel, cut 12 stripes, 3/4-inch wide.
• Reserve 2 strips for other uses.
• Unfold second pie crust and fit into a 9-inch tart pan with removable bottom; trim rim.
• Mix pie-filling, lemon zest and cinnamon and spread on the crust.
• Sprinkle with chopped nuts.
• Evenly arrange 5 strips across the top in a parallel fashion with 1 inch space in between.
• Lay second layer of strips in an angle over the first layer to form lattice look.
• Mix egg and water, brush on lattice, sprinkle with sugar.
• Bake at 425°F until crust is browned and the filling is bubbly, about 20 minutes.
• Let cool on rack for 15 minutes.
• Remove pan side.
• Great with heaps of lightly sugared whipped cream.

TROPICAL QUINOA (WW)

Steps:

• In a saucepan bring the water and the next 4 ingredients (quinoa - pepper) to a boil. Reduce heat and simmer, covered for 20 minutes or until tender. Drain.
• Fluff the quinoa with a fork and then transfer to a salad bowl.
• Add the remaining ingredients (papaya - grated orange peel); toss.

COFFEE-CHOCOLATE TART WITH HAZELNUTS

Steps:

• Heat oven to 350ºF.
• Mix graham crumbs and butter; press onto bottom and up side of 10-inch tart pan with removable bottom. Place on baking sheet. Bake 12 min.; cool.
• Place chocolate in medium bowl. Cook 3/4 cup cream and coffee grounds in saucepan on medium heat 5 min. or until heated through, stirring occasionally. (Do not boil.) Pour through fine-mesh strainer over chocolate; whisk until chocolate is completely melted and mixture is well blended. Pour into pie crust.
• Refrigerate 5 hours or until firm. Beat remaining cream, brewed coffee and sugar with mixer on high speed until soft peaks form; spread over tart. Sprinkle with nuts. Remove side of pan before serving tart.

COFFEE TART

Steps:

• Preheat oven to 350 degrees.
• Process almonds, cookies and 1/4 cup sugar in a food processor until ground.
• Stir in 1/3 cup melted butter.
• Press into a 10 inch tart pan and bake at 350 for 10 minutes.
• Cool completely on a wire rack.
• Heat remaining 3/4 cup sugar, 1/2 cup butter, coffee granules, and chocolate in a heavy saucepan over low heat.
• Stir constantly until smooth.
• Beat egg yolks until thick and pale.
• Gradually stir about 1/4 hot chocolate mixture into yolks; add to remaining hot mixture, stirring constantly - 1 to 2 minutes or until mixture reaches 160 degrees.
• Remove from heat. (Mixture will be thick).
• Spread 2/3 chocolate mixture into crust.
• Cool remaining chocolate mixture 30 minutes.
• Beat whipping cream at high speed with an electric mixer until soft peaks form.
• Stir 1/3 of whipped cream into remaining chocolate mixture, then fold in the rest of the whipped cream.
• Spread over chocolate layer on tart.
• Cover and chill 2 hours or until firm.

CUBE STEAK WITH GRAVY AND POTATOES (WW)

Steps:

• In a pot bring water and potatoes to a boil; cover and simmer 10 minutes or until tender. Drain, reserving 1/2 cup liquid. Return potatoes to pan and add 1/4 tsp salt. Mash potatoes using 1/3 - 1/2 cup of the potato liquid.
• In a measuring cup mix together broth and 2 tablespoons flour.
• Coat steaks with remaining flour (2 TB), 1/4 tsp salt and the pepper.
• Spray skillet with Pam and set over high heat. Add steaks and cook 2 minutes per side.
• Stir in mushrooms and broth mixture; bring to a boil. Cover and simmer 20-30 minutes. Uncover and cook until gravy thickens.
• Serve with mashed potatoes.

CHOCOLATE HAZELNUT TART

Steps:

• Make crust and toast nuts:
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Invert bottom of springform pan (so that turned-up edge is underneath for easier removal of tart) and close side of pan onto bottom.
• Stir together crumbs, butter, and 1/8 teaspoon salt in a bowl, then press onto bottom of springform pan. Bake crust in lower third of oven 7 minutes, then cool crust in springform pan on a rack.
• While crust bakes, toast hazelnuts in a shallow baking pan in upper third of oven, stirring once, until golden, about 7 minutes. Transfer to a plate and cool to room temperature.
• Make filling while crust cools:
• Bring cream to a boil in a 1- to 2-quart saucepan, then pour over chocolate in a heatproof bowl, whisking until chocolate is melted and smooth. Whisk in chocolate-hazelnut spread until combined, then whisk in nuts and remaining 1/8 teaspoon salt.
• Pour filling onto cooled crust and put in freezer until just set, about 25 minutes. (Tart should not be frozen.) Remove side of pan before serving tart.

FROZEN LEMON TARTS

Steps:

• Line 4 muffin tins or shallow custard cups with paper muffin cups.
• Mix cookie crumbs with butter and cinnamon in a bowl until blended.
• Pack ¼ of mixture in each prepared cup using the bottom of a glass.
• Spoon curd into each and freeze until firm, at least 15 minutes.
• Lift up paper liners and place tarts onto plates to serve.

EGGPLANT AND CAULIFLOWER CURRY (WW)

Steps:

• Preheat oven to 425 degrees F.
• Spray cookie sheet with Pam.
• Place eggplant and cauliflower on baking sheet and spray with Pam and toss. Roast, stirring once for 20-30 minutes or until vegetables are browned and tender.
• Heat simmer sauce and chickpeas in large saucepan over medium heat. Stir in vegetables and simmer, covered,d stirring occasionally, for 10 mintues. Remove from heat and stir in cilantro.

STRAWBERRY AND LIME SORBET (WW)

Steps:

• In a saucepan over medium heat combine first 3 ingredients (water to zest) and bring to a boil, stirring to dissolve sugar. Reduce heat and simmer 5 minutes. Remove from heat and let cool 5 minutes. Discard zest and stir in lime juice.
• Puree 1 cup of the syrup with 3 1/2 cups of strawberries in food processor or blender. Stir mixture into remaining syrup. Pour mixture through a sieve into a medium bowl and discard solids. Cover and refrigerate for 2 hours or overnight.
• Transfer mixture to ice cream maker and process following manufacturer's directions and then transfer sorbet to freezer container and freeze until firm (2-6 hours).
• To serve, slice remaining strawberries and scoop sorbet into 8 dessert dishes and top with sliced strawberries.