If you’ve been reading about my early Christmas dinner, you have probably been waiting for the dessert! Â Sometimes my favorite part of a meal, hehehe. Â Here’s what I made, courtesy of a recipe from Food Network Chef, Giada De Laurentiis. Â Is your mouth watering yet?
Raspberry–Almond Tart
Recipe Courtesy of Giada De Laurentiis
1 ready–to–bake refrigerated 9–inch pie crust
1 1/2 cups heavy cream
1/2 cup confectioners’ sugar
4 tablespoons amaretto liqueur
1/2 cup toasted sliced almonds, coarsely crumbled
2 (6–ounce) baskets of fresh raspberries
Unsweetened cocoa powder, for dustingBake pie crust according to package directions for one crust pie. Allow crust to cool 10 minutes.
Using an electric mixer, beat cream, sugar and liqueur in a large bowl until firm peaks form. Fold in toasted nuts. Spoon cream mixture into cooled pie crust. Arrange berries over the cream. Sift cocoa powder over the tart.
Makes 6 to 8 servings
Total Cooking Time: 25 minutes
It was fun making this with Rosie, we were fighting over who got to lick the spoon, or Giada De Laurentis for Target Spoonula in this case!  I made the tart in the Giada De Laurentis for Target Ceramic Pie Pan which was perfect because it can go from oven to table.  Less clean up!
And serve with Giada De Laurentis for Target Ground Coffee or for a special treat Spiced Coffee with Cinnamon Whipped Cream.
Spiced Coffee with Cinnamon Whipped Cream
Recipe Courtesy of Giada De Laurentiis
- 1 cup granulated sugar
- ¼ tsp ground allspice
- ¼ tsp of ground cinnamon, plus more for dusting
- ¼ tsp ground ginger
- 1 cup boiling water
- 1 cup brewed Giada De Laurentiis for Target Giada Blend Coffee
- 1 cup heavy cream
- 2 tbsp confectioners’ sugar
Directions
- In a smallsauce pan combine the granulated sugar and ½ cup of water. Bring to a boil over medium heat and reduce heat to low.
- Add allspice, cinnamon and ginger. Simmer for 5 minutes or until sugar is dissolved.
- Take the pan off the heat and set aside.
- In a heat proof pitcher or measuring cup add the boiling water to the coffee /espresso. Divide it among four 6 to 8 oz cups.
- Add 2 tablespoons of the spiced syrup to each cup and stir to combine.
- Using an electric mixer with a whisk attachment beat the heavy cream until soft peaks form. Add confectioners’ sugar and continue to beat until stiff.
- Top each with a dollop of whipped cream – dust with cinnamon and add cinnamon stick.
Yield: 4 servings/ 4 (6-8 oz) cups
Prep Time: 10 minutes
Cook Time: 7 minutes
Disclosure of Material Connection: All opinions are my own, unless otherwise stated. Â I wrote this review while participating in a blog tour by Mom Central Consulting on behalf of Giada De Laurentis for Target and received product samples to facilitate my review. Â This disclosure is in accordance with FTC guidelines.