Tag Archives: make ahead dessert

Make Ahead Cranberry Linzer Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Cranberry Linzer TartCranberry Linzer Tart with its bright deep red, vibrant,  cranberry filling is a variation of the Viennese Linzer Tart with raspberry filling.  The spiced Linzer pastry is a perfect partner with the cranberries.   It is best made ahead so the flavors can blend making this a natural for the holiday season.  It can also be baked and frozen until needed.

Often pastry crusts are simply carriers for whatever it holds, Linzer tart pastry is as important as the filling. There are several ways to get the lattice top on the tart, the one used is quick and easy. Continue reading

Updated Pumpkin Mousse Torte

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Pumpkin Mousse TorteThe original recipe for this Pumpkin Mousse Torte included 3 raw egg yolks and was fussier to put together.  I long ago omitted the yolks with no problem and no change to taste or texture.  I make this for the restaurant where it is always well received during the fall months.

Pumpkin Mousse Torte is an easily made dessert that can be made ahead and frozen.  In fact, that is exactly how we sold them to our clientele when I had the bakery.  It takes one more thing off of the to-do list for Thanksgiving dinner…something I am always thankful for.

This was, without question, the most popular dessert we made for the fall months including Thanksgiving.  A crumb crust, cheesecake layer topped with a light, but intense pumpkin mousse soon became everyone’s favorite. Continue reading

Vanilla Mousse Torte with Strawberries

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Vanilla Mousse Torte with Strawberries With Mother’s Day upon us, this Vanilla Mousse Torte with Strawberries is a perfect do-ahead dessert to honor her.  It is light, full of flavor, not too sweet, beautiful, easy to make and almost no bake.  I’m not sure what more could be asked of a dessert.

Chocolate mousse is a given, but a good Vanilla Mousse is hard to find.  Most are based on white chocolate which is not my favorite chocolate. I find it lacking in any distinctive flavor, although I know many will disagree, including my husband.

To up the flavor, I used my pastry cream, added a bit more vanilla and lightened it with whipped cream before pouring it over fresh strawberries on a vanilla wafer base. Continue reading

Banana Pudding with Maple Pecans

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Banana PuddingBanana Pudding is a favorite southern dessert usually made with purchased vanilla wafers and vanilla pudding mix. Before I became the pastry chef at Tony’s, I worked briefly at the Hyatt Hotel which was a client of the bakery. I wanted to see how a big bakery department worked.

I remember making 10-gallon jars of Banana Pudding for a southern convention at the hotel. I was surrounded by cases of vanilla wafers, and pudding that was premade. After a while, I couldn’t even remember the order in which the jars were assembled because my mind was so numb.  I don’t think I looked at another banana for years. Continue reading

Triple Chocolate Heart Tarts

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Triple Chocolate Heart TartTriple Chocolate Heart Tarts – gorgeous, sophisticated, stunningly flavorful and easy – what more could you want in a Valentines dessert?  When I had my bakery, we made so many of these both for Valentines day in these adorable tart shells and during the year when we made them in 12” European tarts it was amazing.  What’s “so many” you ask.  What about 1500 pieces which amounted to 125 tarts for banquet desserts usually with only a few days notice?  If you can’t find 4 1/4” heart shaped tart pans, use 4 1/4” round ones – the dessert will be just as gorgeous, sophisticated, stunningly flavorful and easy!

Because these tarts are very short, there is only a small amount of “crust” on the bottom to anchor the filling.  The majority of the filling is poured over the bottoms and allowed to set up in the cooler.  The remainder is heated just to loosen it and combined with whipped cream for a third layer of chocolate.  The finish I have used here is the one we used at the shop.  The rosette is piped on with a bit of buttercream which we always had around.  I have included a chocolate ganache if buttercream is not to be had. Continue reading