CRANBERRY ALMOND CHOCOLATE BARS WITH TANGERINE ZEST
Make and share this Cranberry Almond Chocolate Bars With Tangerine Zest recipe from Food.com.
Provided by Sharon123
Categories Candy
Time 25m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400*F.
- Line a 13 by 9-inch baking pan with foil.
- Lay out almond slivers on baking sheet. Bake in oven until light brown, shaking the baking pan occasionally to mix, about 10 to 15 minutes.
- Melt the chocolate morsels in a double boiler over low heat. Mix in the cranberries, almond slivers and tangerine zest.
- Pour into prepared pan. Smooth the chocolate mixture out into an even layer. Cool to room temperature and then refrigerate until hard, at least 1 hour. Break up chocolate into jagged, varied sized pieces. Or you may pour circles of the chocolate mixture on the foil and let cool, then you don't have to break them up. :).
Nutrition Facts : Calories 229.4, Fat 14.8, SaturatedFat 7.6, Sodium 4.8, Carbohydrate 28.3, Fiber 3.2, Sugar 23.2, Protein 2.7
TANGERINE AND ALMOND SHORTBREAD TART
Tangy filling, nutty topping, buttery crust -- this tart has it all. The recipe, by Lori Goldsby, took top honors in the Food 52 Best Late-Winter Tart contest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 12
Steps:
- Zest and juice tangerines. Set zest aside and transfer juice to refrigerator until chilled.
- Line the bottom of a 10-inch round tart pan with removable bottom with a parchment paper round; butter parchment and set aside.
- Place flour, confectioners' sugar, salt, butter, and tangerine zest in the bowl of a food processor; pulse to combine. Add 4 tablespoons chilled tangerine juice, one tablespoon at a time, until mixture begins to look like wet sand; continue pulsing until dough comes together.
- Transfer dough to prepared tart pan and gently press dough into bottom of pan and up sides. Transfer to refrigerator and let chill for at least 1 hour and up to 4 hours.
- Preheat oven to 375 degrees.
- Place superfine sugar, brown sugar, honey, and 2 teaspoons tangerine juice in a medium heavy-bottomed saucepan over medium-low heat. Cook, swirling gently, until sugar and honey are melted. Continue cooking until mixture caramelizes, 5 to 7 minutes, brushing down the sides of the pan with a pastry brush dipped in any remaining tangerine juice or water to prevent crystallization.
- Add heavy cream and increase heat to medium; bring mixture to a low boil and cook until thick and caramelized, 8 to 10 minutes. Remove from heat and stir in almonds; spread mixture into chilled tart crust.
- Place tart pan on a rimmed baking sheet and transfer tart to oven; bake for 30 minutes. Decrease temperature to 350 degrees and bake until crust is browned, about 15 minutes more. Remove from oven and let tart cool completely. Remove tart from pan; remove bottom and parchment and serve with whipped cream; garnish with mint.
CRANBERRY CLEMENTINE BARS
I love a good lemon bar but when the holidays roll around and clementines are everywhere, I make this holiday twist on a classic dessert. -Laurie Lufkin, Essex, MA
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil., Place flour, cranberries, confectioners' sugar and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Press onto bottom of prepared pan. Bake 14-18 minutes or until edges are golden brown., In a large bowl, whisk eggs, sugar, cornstarch, melted butter, clementine zest, juice, vanilla and salt until blended. Pour over warm crust. Bake 18-22 minutes longer or until filling is set. Cool completely in pan on a wire rack., Dust with confectioners' sugar. Lifting with foil, remove from pan. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 182mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
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