Tart Cherry Juice Sweetheart Puff

Feb 24
This is a recipe that we made last weekend for a family gathering and everyone loved it. Give it a try it is easy to make. Heart's will throb when they see and taste this delightful dessert. • 1 sheet frozen puff pastry (1/2 of a 17 1/4-ounce package), thawed • 6 ounces semisweet chocolate • 1/4 cup margarine • 1/4 cup heavy cream • 2 teaspoons vanilla extract • 1 (21-ounce) can cherry pie filling and topping • 1/4 teaspoon Traverse Bay Farms cherry juice concentrate • 1 cup whipped topping Unfold pastry on lightly floured surface; roll out to smooth folds. Cut out a large heart shape (approximately 9 x 8-inches). Put on baking sheet. Wet edge of pastry with water; fold in edge toward center about 1/2-inch. Press down edges with fork tines. Prink center area of pastry with fork tines several times. Place a piece of foil cut to fit the center of the heart; top with pie weights, dry beans or uncooked rice to prevent puffing. Bake in a preheated 400-degree oven 8 minutes. Remove foil with rice or beans. Bake 4 to 7 minutes longer, or until golden brown. Carefully remove heart to a wire rack; let cool completely. Melt chocolate, margarine and heavy cream in a medium saucepan over medium heat, stirring constantly. Stir in vanilla. Refrigerate for 30 minutes. Place heart on serving plate. Spread chocolate mixture over center of heart. Refrigerate 30 minutes. Mix tart cherry juice with cherry pie filling and spoon filling over chocolate layer. Pipe or spoon whipped topping around edge of tart. Refrigerate until serving time. Makes 6 servings.

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