Recipe | EASY Fruit & Brownie Tart

A Spectacular Party Dessert

You'll Wow! your guests with this easy dessert that incorporates two perennial favorites~chocolate brownies and fresh fruit.

Shhhh! Don't tell them how easy this is to prepare.

Lazy Baker Recipe

Using your favorite boxed mix, bake brownie "crusts" in 4-3/4" individual tart pans (or use a full-sized fruit flan pan.) Pipe vanilla-flavored stablized whipped cream around the rim of each dessert. Arrange sliced fresh strawberries and blueberries inside the whipped cream, leaving some of the brownie crust (teasingly) visible in the center. Store desserts in refrigerator until ready to serve.


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Image: milomingo (Flickr)

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Recipe | Peanut Butter & Chocolate Mousse

Desserts Any Special Occasion

Are you planning a party? I've already decided on our desserts, but this fabulous layered parfait really should be on our Easter dinner menu.

"People's idea of dessert falls into two extremes: brownies and cookies or high-end, plated dishes," says Jerome Chang, co-owner of New York's DessertTruck.
"We want to fall somewhere in the middle."—Food & Wine

Chef Chang's parfait of two mousses—fluffy peanut butter and fluffy chocolate—with a sticky caramel sauce is a perfect example. The festive parfait above shows the two mousses topped with stabilized whipped cream and drizzled with caramel. It's is garnished with chocolate sprinkles, a sliced strawberry and red grape, a blackberry, fresh mint, and a blue chocolate egg.

Ingredients

For the Peanut Butter Mousse

1/2 teaspoon powdered gelatin
2 tablespoons cold water
1 cup heavy cream
2 large egg yolks
1 1/2 tablespoons sugar
3 tablespoons salted smooth peanut butter

For the Chocolate Mousse

1/2 cup half-and-half
2 large egg yolks
1 teaspoon granulated sugar
3 ounces milk chocolate, chopped
2 ounces bittersweet chocolate, chopped
2/3 cup heavy cream

For the Caramel Sauce

1 cup sugar
1/2 cup plus 2 tablespoons water

Directions

1. In a bowl, dissolve the gelatin in the water and let stand for 5 minutes. In a saucepan, cook the cream over moderately high heat until it bubbles around the edge. In a medium bowl, whisk the egg yolks with the sugar. Gradually whisk the hot cream into the egg yolks. Pour the mixture into the saucepan and cook over moderately low heat, stirring constantly, until thickened, 3 minutes. Remove from the heat and whisk in the peanut butter, followed by the gelatin. Scrape the peanut butter mixture into the bottom of six 12-ounce jars or parfait glasses and refrigerate for 1 hour, until set.

2. Click here for the remaining directions to this dessert.

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Photos: madmarv00 (Flickr)

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