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melt for a minute, then whisk until it's completely<br />
smooth.<br />
Strain the mixture through a fine mesh<br />
strainer into a separate bowl (or measuring<br />
bowl with a pour spout), to remove any clumps<br />
and bubbles.<br />
Pour custard into six 4-ounce ramekins and<br />
refrigerate until chilled, about 2 hours.<br />
When ready to serve, let the pots de crème<br />
stand at room temperature for 15 minutes to<br />
soften slightly. Garnish with whipped cream<br />
and chocolate shavings.<br />
STRAWBERRY TART WITH CHOCOLATE<br />
CRUST AND CHOCOLATE CURLS<br />
Sarah Jones, Wild Flour Bakery<br />
CHOCOLATE CRUST:<br />
• 2 sticks butter, melted<br />
• 1/2 cup powdered sugar<br />
• 1 cup cocoa powder<br />
• 2 1/2 cups flour<br />
Melt butter and add in cocoa powder, sugar<br />
and flour. Add salt to taste if using unsalted<br />
butter. Using a tart pan with a removable bottom,<br />
press dough into pan and around the<br />
sides.<br />
When finished, use a fork to make a few holes<br />
in the crust. Par bake the crust at 350 degrees<br />
for 10 minutes.<br />
FILLING:<br />
• 12 ½ oz. (3/4 lb. strawberries<br />
• 1/2 cup granulated sugar<br />
• 1 cup cold whipping cream<br />
• Extra strawberries and chocolate curls for<br />
topping<br />
Clean and slice strawberries. In a blender or<br />
food processor, add sliced strawberries and<br />
sugar and puree. Remove 1/2 cup of puree and<br />
set aside.<br />
In a cold bowl, add cream and beat until stiff<br />
peaks form. Then fold in the remaining puree<br />
(not the 1/2 cup) gently.<br />
Fill tart shell with strawberry mousse and<br />
decorate with fresh strawberries, remaining<br />
puree and chocolate curls for a lovely dessert.<br />
Another option is to place chocolate covered<br />
strawberries around the edge. Makes one<br />
11-inch tart.<br />
PEPPERMINT WHITE CHOCOLATE FUDGE<br />
Kay Spriggs, Taste of Chocolate<br />
• 1/4 cup softened butter<br />
• 4 cups mini marshmallows<br />
• 1 cup heavy cream<br />
• 2 cups sugar<br />
• 1/8 tsp. salt<br />
• 3 cups white chocolate chips<br />
• 1 tsp. peppermint extract<br />
• Colored sprinkles, optional<br />
Line a 9 x 13 inch pan with foil. In a saucepan,<br />
simmer butter, mini marshmallows,<br />
heavy cream, sugar and salt. When smooth,<br />
stir in white chocolate chips and peppermint<br />
extract. Blend well. Spread in pan. Coat with<br />
colored sprinkles, if desired. Cool. Cut into<br />
squares.<br />
tlrclothiers.com | 334.321.4962 | 175 E. Magnolia Ave., Auburn, AL<br />
LR01-54722 East AL Living 2/3 Page Ad Holiday/<strong>Winter</strong> '24/November_converted.indd 1<br />
10/20/23 2:22 PM<br />
EAST ALABAMA LIVING 51
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