lumicero/recipes-ing2inst huggingface dataset:
Title: Fruit Cocktail Cake
Ingredients:
- 1 1/2 sugar
- 2 Splenda sugar substitute
- 1 eggs
- 2 all-purpose flour
- 1 baking soda
- 1/2 brown sugar
- 3/4 Splenda sugar substitute
- 1/2 sugar
- 1 Splenda sugar substitute
- butter
- margarine
Instructions:
1. Cream sugars, white and brown with eggs.
2. Add baking soda to flour, stir to blend.
3. Pour fruit cocktail over flour mixture, do not drain. Mix well.
4. Pour into 9 x 13 baking pan. Bake at 350 degrees until done. Test with toothpick.
5. Icing.
6. Pour evaporated milk into saucepan.
7. Add sugar and butter to milk.
8. Cook on low until butter is melted, stirring often.
9. Bring up to a bil for 2 (two) minutes. Remove pan from heat and add coconut.
10. Poke holes into cake with wooden spoon handle. Pour icing mixture over cake, making sure each hole gets some icing. Let cake cool completely. Serve with ice cream.
Title: Peaches and Tarragon With Mascarpone Cream
Ingredients:
- 1 mascarpone cheese
- 1 sugar
- 1/4
- 8
- 1/4
- 1
- 1/2
- 2
Instructions:
1. n a medium bowl, combine thawed peaches, tarragon leaves and orange liqueur. Set aside to macerate.
2. In a medium mixing bowl, use a hand mixer to mix mascarpone cheese and sugar until creamy. Whisk in thawed whipped topping.
3. Divide half the mascarpone cream among 6 parfait glasses. Top with peach tarragon mixture. Top with remaining mascarpone cream and sprinkle with crushed biscotti.
4. Scatter almonds over and serve.
Title: Walnut and Ricotta Stuffed Figs
Ingredients:
- 8 figs
- 1/4 roasted walnut
- 1/2 ricotta cheese
- 1 caster sugar
- 1/3 butter
- 30 brown sugar
- 1/3
Instructions:
1. Preheat oven to 180°C or 160°C if fan-forced.
2. Cut the figs, from the top, into quarters. Be careful not to cut all the way through. Open slightly ( to look like a flower) . Place on a baking tray.
3. Combine the nuts, cheese and sugar in a small bowl. Divide the mixture and place into the top of the opened figs.
4. Cook figs, uncovered, about 10 minutes -- or until the figs are heated thru.
5. Meanwhile, combine the sauce, butter and brown sugar in a small saucepan. Stir over heat until the sugar dissolves. Simmer, uncovered, for 3 minutes.
6. To assemble- place 2 figs in each serving dish. Drizzle over the caramel sauce.
Title: Homemade Christmas Ornaments
Ingredients:
- 4 all-purpose flour
- 1 salt
- 1 1/2 hot water
Instructions:
1. Preheat oven to 200 degrees.
2. Mix the above 3 ingredients until combined thoroughly. I will add that the recipe calls for 4 cups of flour, but I probably had to add another 1/2 to 3/4 cups of flour to get a consistency that was pliable enough to roll with the rolling pin without being sticky.
3. Roll out with rolling pin until it is about 1/4 in or less thick.
4. FYI-depending on the size of the cookie cutter you may get more or less ornaments.
5. Use cookie cutters to make individual ornaments.
6. Place on cookie sheet, make a hole at the top for the ribbon to go through and bake for 2 hours at 200 degrees. Do not turn the ornaments over. However I do turn over once they are out of the oven so that the it dries completely.
7. Once dried, paint and design as desired, place ribbon and hang on tree!
Title: Killer Chocolate Brownie Cake (Original Author David Beale)
Ingredients:
- 6 butter
- 6 eggs
- 6 sugar
- 3 salt
- 1/2 vanilla
- 1 flour
- 1 chocolate chips
- 1 1/2 sugar
- 1 1/2 instant coffee
- 1 1/4 heavy cream
- 2 butter
- 1 vanilla
- 5
- 4
- 1 1/2
- 1/2
Instructions:
1. Cake: This cake is the best mixed by hand. Preheat oven to 350*f. Grease 2 9" x 1 1/2" cakepans + line bottoms with wax paper. Melt butter + chocolate (not chips) together. Cool to luke warm. In a bowl whisk together for 1 minute eggs, sugar, salt + vanilla and butter flavoring. Whisk in butter-chocolate mixture. Stir in the flour + chocolate chips. Pour batter into pans + bake for 30-35 minute (Do not over bake. Cake tester should not come out clean) Cool on racks + remove from pans as soon as cooled.
2. Frosting: Combine sugar, coffee + cream in a small but deep, heavy sauce pan. Stirring, bring to a boil. Reduce the heat. + simmer 6 min w/o stirring. Remove from heat. Add the chopped chocolate + stir until it is melted + blended. Add butter + vanilla. Whisk well. Chill until thickened. Frost + reserve 1/2 c frosting. Put remaining frosting in pastry bag fitted with small start tip. Pipe rosettes on top of cake. Refrigerate. Bring to room temp before serving.
Title: Heathbar Whirte Chocolate Chip Cookies
Ingredients:
- 1 unsalted butter
- 3/4 granulated sugar
- 3/4 dark brown sugar
- 1 vanilla extract
- 2 eggs
- 1 baking soda
- 1 warm water
- 2 1/4 flour
- 6 white chocolate chips
- 12
Instructions:
1. Cream butter & sugar, add in eggs and vanilla extract. Gradually add flour.
2. In a small dish mix baking soda with warm water, add to the mixture.
3. Mix in the heath bar bits and the white chocolate chips.
4. Bake at 350 for 10 minutes.
Title: Triple Lemon Pound Cake
Ingredients:
- 1 lemon flavor instant pudding and pie filling
- 1 water
- 1/2 eggs
- 1/2 white chocolate chips
- 4 powdered sugar
- 1
- 1/4
Instructions:
1. Preheat oven to 350°.
2. Mix Cake mix, Instant Lemon Pudding mix, Oil, Eggs, and Water and set aside.
3. Melt White Chocolate Chips in the Microwave for 30 to 40 seconds until melted.
4. Stir melted White Chocolate until creamy and smooth and add to the Cake batter mixing thoroughly.
5. Pour batter into a greased or sprayed Bundt Pan or two medium Loaf pans and bake for 35-40 minutes or until toothpick inserted comes out clean.
6. Let cake cool, remove from pan and sprinkle with Powdered Sugar.
Title: M. Cunningham's Almond Butter Cake
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 2 eggs
- 1/2 salt
- 1 1/2 vanilla extract
- 1 all-purpose white flour
- 1 1/2 butter
- 2 sugar
- 1
- 4
Instructions:
1. Preheat oven to 350-degrees.
2. Melt the butter in a small saucepan over medium-low heat, stirring regularly.
3. Pour the melted butter and 1 1/2 cups sugar into a large bowl and stir until smooth.
4. Crack the eggs right into the same bowl and mix until the batter is creamy and all one color.
5. Add the salt, almond extract, vanilla extract, and flour and stir briskly until the batter is smooth.
6. Grease the bottom and sides of a 9-inch round cake pan with butter or nonstick cooking spray.
7. Using a rubber spatula, scrape the batter from the bowl into the greased cake pan.
8. Spread it evenly in the pan.
9. Sprinkle the tablespoon of sugar, then the sliced almonds, over the top of the batter.
10. Put the pan on the middle rack of the oven and set the timer for 35 minutes.
11. When it rings, check to see if the cake is done.
12. It should be light brown on top, and when you insert a toothpick in the center, it should have a few sticky crumbs adhering to it.
13. If the cake is not browned enough and the toothpick comes out too wet, put the cake back in the oven and check it again in another 10 minutes.
14. When the cake is done, remove it from the oven and let it cool on a heatproof counter for at least 30 minutes.
15. Cut the cake into small wedges and serve with fresh fruit.
16. This cake will stay fresh for about a week and will freeze indefinitely.
17. Wrap it tightly in foil, or in a plastic bag you can seal with a zip or tie.
18. Storing nuts: Whenever you have leftover nuts, freeze them in a plastic bag closed tightly.
19. They will keep indefinitely in the freezer.
Title: Banana Cranberry Muffins-Pampered Chef
Ingredients:
- 2 flour
- 1 baking powder
- 1 1/2 cinnamon
- 1/2 salt
- 2 milk
- 1/2 brown sugar
- 1/2 butter
- 1/2 margarine
- 1 egg
- 1/2 dried cranberries
Instructions:
1. Preheat oven to 400 degrees.
2. Combine flour, baking powder, cinnamon & salt in a small bowl; set aside.
3. Mix together bananas, milk, sugar, butter, egg & cranberries.
4. Add flour mixture stirring just until moistened.
5. Scoop into muffin tray.
6. Bake 20-25 minutes or until lightly browned.
Title: Rhubarb Pie
Ingredients:
- 1 egg
- 2 sugar
- 1 1/2 flour
- 3 vanilla
- 1 cinnamon
- 1 rhubarb
- 2 1/2
- 1
Instructions:
1. Mix ingredients together and bake in an unbaked pie shell. Bake at 350 degrees for about an hour.
2. Top with homemade whipped topping.
Title: Anniversary Ring
Ingredients:
- 3/4 unflavored gelatin
- 2 granulated sugar
- 1 eggs
- 4 all-purpose flour
- 1/2 cornstarch
- 1/4 milk
- 4 butter
- 1/4 ladyfingers
- 25 heavy cream
- 2 unflavored gelatin
- 1 water
- 1/4
Instructions:
1. Cook first 8 ingredients over a double broiler until creamy and set aside.
2. Place a 9 inch bottomless tart ring on top of a serving platter.
3. Arrange ladyfingers at the bottom and around the sides of the pan.
4. Pour chocolate filling in and refrigerate.
5. TOPPING: In a chilled bowl, beat cream at high speed for 2 ½ minutes.
6. Dissolve gelatin in ¼ cup water over low fire.
7. Add to cream while hot.
8. Beat a few seconds more.
9. Pour immediately on top of chocolate filling.
10. Drizzle a generous amount of liquid chocolate concentrate on top of cream.
11. Refrigerate until ready to serve.
12. Carefully lift off flan ring.
13. Tie a ribbon around the anniversary ring before serving.
Title: Apple Cake With Butter Sauce
Ingredients:
- 1/4 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 1 flour
- 1/2 brown sugar
- 1/4 salt
- 1/4 nutmeg
- 2 apples
- 1/2 butter
- 1/2 sugar
- 1 1/2 brown sugar
- 1/2
Instructions:
1. Cream butter and sugar together; beat in egg, vanilla and set aside.
2. Combine flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture.
3. Fold in grated apples and pour into a greased 8x8-inch pan.
4. Bake at 350° for 40-45 minutes. Serve warm with butter sauce.
5. To prepare BUTTER SAUCE:
6. Melt butter in a saucepan, stir in sugar, brown sugar, and half and half. Bring to a boil over medium heat, stirring occasionally.
7. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
8. *****NOT SURE IF IT IS 1 1/2 OR 1/2 CUP OF BROWN SUGAR FOR SAUCE. DO NOT POST UNTIL YOU PREPARE AND DECIDE.
Title: Blood Orange & Almond Cake
Ingredients:
- 125 unsalted butter
- 2/3 sugar
- 2 oranges, juice and zest of
- 3 eggs
- 250 baking powder
- 2
Instructions:
1. Preheat oven to 180°C
2. Grease and double line sides and base of a 20cm springform cake tin.
3. Place butter and sugar into the bowl of a food processor and pulse until
4. pale and light.
5. Add the grated rind of the oranges and pulse once or twice until blended through.
6. Add the eggs one at a time, with the food processor running until the mixture is smooth.
7. With the processor still running, add 125g of the almond meal.
8. Add the blood orange juice, followed by the remaining 125g almond meal mixed with the baking powder.
9. Turn the mixture out into the springform pan and bake for about an hour until the cake is cooked. Test with a metal skewer.
10. The cake should not be overcooked as it should be very moist - almost a cross between a cake and a pudding.
11. Serve with a mixture of equal parts double cream and fresh ricotta, sweetened with a little sugar and a splash of Cointreau.
Title: Quick Banana Pudding (Sugar Free, Low Fat)
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 3 nonfat milk
- 3 bananas
- 4
Instructions:
1. Prepare pudding following instant pudding directions.
2. line glass bowl or casserole dish with waffers and banana slices.
3. pour half of the pudding into the dish.
4. layer waffers.
5. layer banana slices.
6. Repeat.
7. Crumble waffer crumbs and add to top.
8. Chill and serve.
Title: Low Fat Ras Malai
Ingredients:
- 1 non-fat powdered milk
- 2 baking powder
- 1 1% low-fat milk
- 1 sugar
- 1 green cardamoms
- 6 pistachios
- 1 kewra essence
- 1
- 1/2
Instructions:
1. Mix together the first 4 ingredients into a dough and form into small oval, slightly flattened balls.
2. Meanwhile boil the milk with sugar and cardamom seeds.
3. When the milk starts to boil add the malai/ milk powder balls.
4. When they start to swell up lower the heat and cook for 10 minutes.
5. Just before removing from heat add kewra essence.
6. Garnish with pistachios.
7. Chill and serve.
Title: Banana Creme Pastries
Ingredients:
- 1 walnuts
- 2 granulated sugar
- 1 milk
- 1 Amaretto
- 6 banana instant pudding
- 1 banana
- 3 1/2 powdered sugar
- 1
Instructions:
1. Preheat oven to 375°F Spray cookie sheet with cooking spray.
2. Unroll dough, separate into 4 triangles.
3. Place on cookie sheet making 2 kite shapes by placing longest sides of 2 dough triangles together and pressing edeges to seal. You wil now have 2 kites.
4. In small bowl, mix walnuts and granulated sugar. Lightly brush dough with milk, then sprinkle each dough kite evenly with walnut mixture.
5. Bake 8-12 minutes or until bottoms are golden brown.
6. In another small bowl, mix yogurt, Amaretto, and pudding until well blended. Stir in bananas.
7. Remove pastries from oven. Immediately turn pastries over with spatula. Gently fold each half along sealed seam with walnut mixture side out. Remove from sheet carefully and place on wire rack. Cool completely.
8. To serve: Place pastries on individual plates, fill each with about 3/4 cup of yogurt mixture. Garnish with a dollop of cream and powdered sugar.
Title: Flourless Chocolate Cake
Ingredients:
- 2 sugar
- 2 baking powder
- 3 salt
- 1 eggs
- 6 baking chocolate
- 1 berries
- 8
- 1/2
Instructions:
1. Sift cocoa, sugar, baking powder,& salt together in large bowl and set aside.
2. In smaller bowl, whip yolks with remaining 1/2 cup sugar until pale yellow& thick;set aside.
3. In third bowl, whip egg whites to stiff peaks; set aside.
4. Heat oven to 350¹.
5. Gently fold yolks into dry mixture, adding water a tablespoon at a time if necessary.
6. Then fold whites into chocolate mixture very gently.
7. Spread batter into 2 (8") buttered cake pans.
8. Bake about 45 minutes or until toothpick in center comes out clean.
9. Remove and cool.
10. Remove cake from pans.
11. Heat cream in a small saucepan until hot.
12. Remove from heat and add chocolate, stirring until smooth and shiny.
13. Be sure to keep ganache warm& fluid.
14. Spread jam on top of one layer and place other cake on top.
15. Pour ganache over cake evenly.
16. Refrigerate until set (about 30 min).
17. To serve; cut into wedges and garnish with whipped cream& fresh berries.
18. For a slightly less decadent version; leave out the whipped cream but use plenty of berries.
19. Ha-ha.
Title: Baked Apples ala Erbe
Ingredients:
- 4 granny smith apples
- 1/4 tart baking apples
- 2 butter
- 1 fresh ginger
- 2/3 brown sugar
- 1/2 raisins
- 1 dark molasses
- 1 lemon
Instructions:
1. Preheat oven to 350 degrees.
2. Core apples.
3. Do it carefully so the hole does not go all the way through to the bottom.
4. Place them hole side up in a nonstick cake pan.
5. Squeeze a bit of lemon juice into each cavity to prevent browning.
6. In a small bowl, combine butter, sugar, raisins, and ginger.
7. Divide mixture evenly between the apples,packing gently.
8. Combine molasses and orange juice, pour over apples.
9. Bake 30-40 minutes or until apples are soft but not collapsing.
10. You may want to spoon the juices from the pan over the apples a few times during baking.
11. Allow to cool for 10 minutes.
12. Serve with vanilla ice cream.
Title: Mimi's Biscorta Cookies
Ingredients:
- 6 flour
- 1 sugar
- 1 egg
- 1 baking powder
- 8 salt
- 1/2 milk
- 1 shortening
- 3/4 vanilla
- 1
Instructions:
1. Mix flour and sugar and cut in shortening.
2. Beat eggs slightly and add to mixture.
3. Add baking powder, salt, vanilla and milk.
4. Mix well.
5. Roll dough (small pieces at a time) to about 1/4 -inch thick.
6. Cut strips and twist dough like pretzels, or use cookie cutters and cut out desired shapes.
7. Add sugar sprinkles before baking if desired.
8. Bake in a preheated 375 degree F oven for about 15 minutes.
9. Cool 5 minutes, remove to rack and cool completely.
10. NOTE: My guess is you could sprinkle with confectioner's sugar after baking.
Title: Orange Fruit Dip
Ingredients:
- 1 cream cheese
- 1 sweetened condensed milk
- 1 marshmallow creme
- 3 orange marmalade
- 1/3 heavy whipping cream
- 1 powdered sugar
- 1/4 orange zest
- 1
Instructions:
1. In a large bowl, beat cream cheese until fluffy.
2. Gradually add the sweetened condensed milk, beating until smooth.
3. Add marshmallow crème, orange juice concentrate, and marmalade and beat well.
4. In a small bowl, combine whipping cream with powdered sugar; beat until stiff.
5. Fold into cream cheese mixture.
6. Place in serving bowl and top with orange zest.
7. Cover and chill for 2-3 hours before serving with fruit.
Title: Marshmallow Fondant
Ingredients:
- 1 marshmallows
- 1 miniature marshmallows
- 2 confectioners' sugar
- 2 water
- shortening
- cornstarch
Instructions:
1. Grease your mixing bowl and a pyrex or glass bowl that can be used to melt marshmallows in the microwave.
2. Place 16 oz bag of marshmallows, 2 Tablespoons of water and 2 teaspoons of flavoring of your choice in pyrex/glass bowl coated with shortening and microwave on high for 60 seconds.
3. Stir. If all the marshmallows are not melted, return to microwave for approximately 30 seconds.
4. Stir. Continue this procedure until all marshmallows are melted.
5. Sift one half of the 2 pound bag of confectioner's sugar in a mixing bowl which has also been greased with shortening. Make a well in the center of the confectioner's sugar and pour the melted marshmallows.
6. I use the paddle attachment for my KitchenAid mixer for this first part of the mixture. Mix until all the melted marshmallows are incorporated in the confectioner's sugar. Mixture will be thick but still a runny.
7. Sift the remaining half bag of confectioner's sugar into the mixing bowl with the melted marshmallows. Change to your dough hook attachment as this will get extremely thick.
8. **Note: If you do not have a KitchenAid mixer or heavy duty mixer similar to a KitchenAid, mix this by hand. This is a very thick mixture and very hard even for a KitchenAid to mix. Sift the remaining confectioner's sugar into the marshmallows/confectioner's sugar in bowl and mix. Fondant will be very thick and have a dough like consistency.
9. Wrap fondant in saran and make sure no air gets to it.
10. It really needs to sit about an hour or so to cool down completely from the melted marshmallows. It needs to be air tight so it will not dry out.
Title: Olive Oil Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/2 baking soda
- 1/2 baking powder
- 1/4 kosher salt
- 2 eggs
- 3/4 olive oil
- 1/2 orange zest
- 2
Instructions:
1. Preheat oven to 325. Oil and flour a 9-inch loaf pan. Whisk first 5 ingredients in a large bowl.
2. In another bowl, whisk eggs, milk, olive oil and orange zest to blend. Gradually whisk this into the flour mixture. Scrape into your loaf pan.
3. Bake about 60 minutes or until a tester inserted in the center of the cake comes out clean. Cool in pan, on rack, for 20 minutes, then cool completely on rack.
4. This would do well with a little orange or lemon chutney. Or even some whipped cream. Enjoy, friends!
Title: Red, White and Blue Trifle
Ingredients:
- 1 1/2 milk
- 1 cheesecake flavor instant pudding and pie filling mix
- 1 strawberries
- 16 blueberries
- 2 banana
- 1
Instructions:
1. Mix together milk and pudding mix and beat with wire whisk for 1-2 minutes or until well blended. Gently stir the thawed whipped topping into the milk/pudding mixture.
2. In large glass bowl, layer 1/2 of the cake cubes, 1/2 of the fruit and 1/2 of the pudding mixture. Repeat layers, ending with pudding mixture. Chill at least 2 hours.
Title: Gluten Free Chocolate Cake
Ingredients:
- 1/2 sorghum flour
- 1/2 tapioca flour
- 1/2 baking soda
- 1 baking powder
- 1/2 xanthan gum
- 2 1/2 salted butter
- 1 1/2 brown sugar
- 3/4 granulated sugar
- 3/4 eggs
- 1 vanilla
- 3 buttermilk
- 2
- 1 1/2
Instructions:
1. Preheat the oven to 350 degrees. Lightly grease the bottom of a 9×13 baking pan. Sift the three flours together. Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a med. bowl. Beat the butter until creamy . Slowly add the brown sugar and the granulated sugar; whip until fluffy. Add the eggs and the egg yolks one at a time. Add the vanilla. Turn the mixer to low and alternately add the flour mixture and the buttermilk. Pour into the prepared pan. Bake for 30-35 minutes until the cake is springy to the touch.
2. Since this was truly a no-frills chocolate cake, I made a simple frosting. Feel free to substitute your favorite frosting. This one is not very sweet, but my toddler loved it.
3. 5 oz. semi-sweet chocolate.
4. 1/2 cup sour cream.
5. 1/2 teaspoon vanilla.
6. 1-2 Tablespoons whipping cream.
7. Directions: Melt chocolate in the microwave or over a double boiler. Let the chocolate cool until warm. Stir in the sour cream and vanilla. Add whipping cream to desired consistency. The frosting will thicken slightly as it cools. Once the cake has cooled, frost the cake. This frosting provided a simple, thin layer of frosting for my no-frills chocolate cake.
Title: Bittersweet Truffle Tart
Ingredients:
- 2/3 all-purpose flour
- 1/2 powdered sugar
- 1/2 butter
- 6 bittersweet chocolate
- 1/3 granulated sugar
- 1 1/4 mascarpone cheese
- 12 sugar
- 1/4 bittersweet chocolate
- 1/4
- 8
- 2/3
- 1/3
- 1/8
Instructions:
1. Preheat oven to 350 degrees F.
2. FOR CRUST:
3. In a large bowl, combine flour, powdered sugar, ground almonds, butter, and cocoa powder.
4. Beat with an electric mixer until combined.
5. Knead gently with hands until mixture comes together.
6. Press dough onto the bottom and up the side of an ungreased 9- or 9 1/2-inch fluted square or round tart pan that has a removable bottom or a 9-inch pie plate.
7. Bake for 12 to 14 minutes or until crust is slightly puffed.
8. Cool in pan on a wire rack.
9. FOR FILLING:
10. In a medium saucepan, combine whipping cream, the 12 ounces chocolate, and the granulated sugar.
11. Cook over medium heat just until chocolate is melted, stirring occasionally.
12. Transfer to a medium bowl; whisk in strawberry jam.
13. Cover and chill about 1 hour or until mixture is cooled and slightly thickened, stirring occasionally.
14. Beat cooled chocolate mixture about 30 seconds or just until the color lightens slightly.
15. Pour into crust, spreading evenly.
16. Cover and chill about 2 hours or until firm.
17. PEREPARE WHIPPED ALMOND MASCARPONE:
18. In a medium bowl, combine half of an 8-ounce carton mascarpone cheese, 2/3 cup sugar, 1/3 cup whipping cream, and 1/8 teaspoon almond extract. Beat with an electric mixer on medium speed until smooth.
19. Beat on high speed until mixture is thick and holds firm peaks.
20. TO SERVE:
21. Using a small sharp knife, gently loosen edge of crust from side of pan. Remove side of tart pan.
22. Spread the whipped mascarpone over top of tart.
23. If desired, sprinkle each serving with the chocolate shavings. Makes 10 servings.