Raspberry Tart

Filed Under: Cooking

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Raspberry Tart

Servings 8
Calories 244 kcal
Author Cooking Light JUNE 2006

Ingredients

Pastry:

  • 1 cup all-purpose flour -- about 4 1/2 ounces
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 tablespoons chilled butter -- cut into small pieces
  • 2 tablespoons chilled vegetable shortening
  • 3 tablespoons ice water

Pastry Cream:

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 cup 1% low-fat milk
  • 1 large egg yolk -- lightly beaten
  • 1/2 teaspoon vanilla extract

Remaining Ingredients:

  • 18 ounces fresh raspberries
  • 3 tablespoons red currant jelly

Instructions

  1. Preheat oven to 375°.
  2. To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2 tablespoons sugar, and 1/4 teaspoon salt in a bowl. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).
  3. Gently press mixture into a 4-inch circle on plastic wrap, and cover. Chill 10 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch round removable-bottom tart pan. Press dough against bottom and sides of pan. Remove remaining plastic wrap. Pierce bottom and sides of dough with a fork; bake at 375° for 20 minutes. Cool on a wire rack.
  4. To prepare pastry cream, combine 1/2 cup sugar, cornstarch, and 1/8 teaspoon salt in a small saucepan over medium heat. Gradually add milk, stirring with a whisk. Stir in egg yolk; bring to a boil, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat; stir in vanilla. Scrape into a bowl. Press plastic wrap onto surface of pastry cream. Place bowl in a large ice-filled bowl. Cool completely, stirring occasionally.
  5. Spoon pastry cream into crust; spread evenly. Top with raspberries, starting from the center. Place jelly in a small bowl; microwave at high for 10 seconds at a time, stirring well, until jelly is warmed through and thinned. Apply jelly in an even layer over tart using a pastry brush. Chill tart 15 minutes or until jelly sets; cover loosely with plastic wrap, and chill at least 45 minutes before serving.

Pumpkin Ravioli with Gorgonzola Sauce

Filed Under: Cooking

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Pumpkin Ravioli with Gorgonzola Sauce

Servings 6
Calories 118 kcal

Ingredients

  • 1 1/4 cups canned pumpkin
  • 2 Tbs dry breadcrumbs
  • 2 Tbs fresh grated Parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp minced fresh sage
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground nutmeg
  • 30 round wonton wrappers
  • 1 Tbs cornstarch
  • Cooking spray
  • 1 cup fat-free milk
  • 1 Tbs all-purpose flour
  • 1 1/2 Tbs butter
  • 1/2 cup crumbled Gorgonzola cheese (2 ounces)
  • 3 Tbs chopped hazelnuts toasted

Instructions

  1. Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.
  2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
  3. Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.
  4. Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.
  5. Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.

Quick Shrimp Chowder

Filed Under: Cooking

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Quick Shrimp Chowder

Ingredients

  • 2 tablespoons butter or margarine
  • 1 medium onion -- chopped
  • 21.5 ounces cream of potato soup -- undiluted
  • 3.5 cups milk
  • 0.25 teaspoon ground red pepper
  • 1.5 pounds medium-size fresh shrimp -- peeled*
  • 1 cup shredded Monterey Jack cheese -- 4 ounces
  • Garnish: chopped fresh parsley
  • Oyster crackers -- optional

Instructions

  1. Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Garnish, if desired. Serve immediately. Serve with oyster crackers, if desired.
  2. /2 pounds frozen shrimp, thawed; 1 1/2 pounds peeled crawfish tails; or 3 cups chopped cooked chicken may be substituted.