Bruce The Chef.

Chocolate Grape Tartlets

2 tablespoons butter    

4 cups California seedless grapes    

1/4 cup granulated sugar    

2 tablespoons flour    

2 tablespoons unsweetened coca powder        

1 teaspoon vanilla extract    

1/2 teaspoon ground cinnamon    

6 sheets phyllo dough  

 

1. Gently brown butter in small saucepan     over low heat; watch carefully so it will not burn.    
2. Mix grapes, sugar, flour, cocoa, vanilla     and cinnamon.    
3. Working quickly, cut sheets of phyllo     dough into 4-inch squares. Place squares between waxed paper     and cover with towel.    
4. Lightly grease bottom of each cup in a     standard muffin tin with browned butter. Place 2 squares phyllo     dough in each cup, brush lightly with browned butter, repeat     with 2 more squares and brush with browned butter again. (There     will be four layers of phyllo dough squares in each cup of the     muffin tin.) Fill each with 1/4 cup grape mixture. Sprinkle any     remaining cocoa mixture in bottom of bowl over grapes.    
5. Cut trimmings of phyllo dough into short     narrow strips; sprinkle about 1 tablespoon over filling in each muffin cup. Drizzle remaining butter over top.    
6. Bake at 375°F 35 to 40 minutes or     until lightly browned. Cool slightly; remove from muffin tins.  

 

Makes 12 servings.

Chocolate Hazelnut Tart

Two very rich flavors --   chocolate and hazelnut -- meet in this elegant dessert. Serve   this as a romantic offering for a new flame (or an old one!)   or as the finish to a semi-formal sit-down meal.

 

2 cups shelled hazelnuts
    1 cup all-purpose flour
    3/4 cup granulated sugar, divided use
    3 tablespoons unsweeted baking cocoa
    1/4 teaspoon baking soda
    1/2 cup unsalted butter, divided use
    4 large eggs, separated
    4 (1-ounce) squares unsweetened baking chocolate
    1 cup dark corn syrup
    1/8 teaspoon salt
    2 tablespoons rum  

 

1. Preheat oven to 350°F     (175°C).    
2. Toast hazelnuts on a baking     sheet until the skins are loose and come off easily, about 10     minutes; turn off oven. Rub hazelnuts in a clean towel to remove     the skins, then chop coarsely and set aside.    
3. Crust: In a large mixing     bowl, sift together flour, 1/4 cup sugar, cocoa and baking soda.     Cut in a 1/4 cup butter until mixture resembles coarse cornmeal;     stir in 1 egg to form smooth dough. Form into a ball, wrap and     refrigerate.    
4. Filling: Using a double-boiler,     melt baking chocolate with remaining 1/4 cup of butter over simmering     water, whisking occasionally until smooth; remove from heat and     set aside.    
5. Combine corn syrup and     remaining 1/2 cup sugar in a small saucepan. Bring to a full     rolling boil slowly over medium heat; remove from heat and stir     in chocolate mixture.    
6. In a mixing bowl, beat     remaining 3 eggs, salt and rum flavoring. Beat into chocolate     mixture until just mixed; gently stir in hazelnuts and set aside.    
7. Preheat oven again to     350°F (175°C). Lightly grease a 9-inch pie plate.    
8. Lightly flour a work surface;     lay chilled dough on it and lightly flour it, as well. Roll dough     to a 13-inch round, between 1/4 and 1/8-inch thick. Line pie     plate with the dough, trimming away all but a 1-inch overhang.     Fold over to make a double-thick edge on the rim of the pan and     flute the edges. Pour hazelnut filling into crust.    
9. Bake until filling is     set and the crust is baked through, about 40 minutes. Let cool     slightly before serving.  

 

Makes 12 servings.

Chocolate Praline Tart

An elegant dessert that   can be made ahead. Serve with a dollop of whipped cream and a   sprinkling of chocolate shaving for an added touch.

 

1 1/2 cups all-purpose     flour
    3/4 cup powdered sugar
    1/2 cup unsweetened baking cocoa
    1 teaspoon vanilla extract
    1 teaspoon salt
    2 2/3 cups unsalted butter, divided use
    1 1/2 cups firmly packed brown sugar

2/3 cup honey
    1/4 cup granulated sugar
    3 cups pecan halves
    1/3 cup whipping cream  

 

1. Preheat the oven to 350°F     (175°C).    
2. In a food processor, combine     flour, powdered sugar, cocoa, vanilla and salt; process to blend.     With the motor running, gradually add 1-2/3 cup of the butter,     a few tablespoons at a time. Process until dough forms a ball     on top of the blades.    
3. Press dough into a 12-inch     tart pan with a removable bottom. Bake for 10 minutes or until     light brown. Set aside to cool.    
4. In a large saucepan over     medium-high heat, combine remaining 1 cup butter, brown sugar,     honey and sugar; bring to a boil. Boil for 3 minutes.    
5. Add pecans and cream and     return to a boil. Immediately pour into cooled crust. Bake until     center is bubbling, about 20 minutes. Let cool to room temperature,     about 2 hours.  

 

Makes 12 servings.