Foodie Friday: Dark Chocolate Sea Salt Tarts -- 6/21/13

Welcome to the June 21st Foodie Friday,

where good cooks gather each week to talk about our favorite topic: food.

 

This week I've been fighting tick bites and peculiar weather. I hope it's sunny, not too hot,

and bug-free in your neck of the woods.

 

I can't wait to tell you about an easy dessert that I made today.

It takes minutes, can be made ahead, and is a crowd pleaser.

Dark Chocolate Sea Salt Tarts

 

1 package puff pastry shells (frozen)

Godiva Dark Chocolate Sea Salt  (squares--on the grocery's candy aisle)

Drizzled chocolate (Smucker's Special Recipe Dark Chocolate Sauce)

Star cookie cutter

raspberries

whipped cream

 

Before baking puff pastry shells, press a small star cookie cutter into the top (and center) of each shell. Bake the pastry according to directions.  Remove from oven. When pastries are cool,

pop out star centers and set aside. Cut Godiva chocolate into pieces and place into shells.

Bake about 3 to 5 minutes or until chocolate has melted.

Remove from oven and cool.

Add whipped cream. Drizzle with chocolate sauce or melted chocolate. I'm fond of store-bought

chocolate sauce for a quick topping. I zapped the jar in the microwave for 20 seconds, then used a fork to add tiny squiggles over the cream and pastry.

Place "star" pastry cut-out on top of the whipped cream.

Dab a little whipped cream on the bottom of a raspberry and place on top of star.

You can add shaved chocolate, if desired, or raspberry jam.

The variations are endless, and all are easy!

 

Each bite is layered with the crunch of pastry and bittersweet chocolate, with a whisper of sea salt.

 

The fluffy, cloud-like cream rounds out the texture, adding a just-right softness.

A PRINTABLE RECIPE is available.

 

Who can resist chocolate, pastry, and cream?

(And why even try?)

(Will and I have eaten the leftover salty chocolate squares all afternoon.)

 

Foodie Friday's "Picks of the Week"

 

 



Eat Cake for Dinner's Key Lime Bars with Animal Cracker Crust is the perfect summer dessert, tart and sweet with a twist on the classic crust.  Click HERE to read about this recipe or to "pin" it from the source.

 

Home Is Where the Boat Is  presented Cowgirl Couscous Salad that will travel in style (and safely) to any picnic.



Click HERE to read about this recipe or "pin" it from the source.

The Lady Behind the Curtain put together a delightful shrimp boil.

Click HERE to read about the recipe or to "pin" it from the source.



Click HERE to check out last week's most popular recipes
at Foodie Friday.

 

 

Upcoming Events:

Presenting the Novel Bakers:
 

 a quiet life, Home Is Where the Boat Is, Once Upon a Plate. and Rattlebridge Farm.
 

 

Monday, June 24th, the Novel Bakers will present fun-and-food filled posts

about a whimsical place in southern France.

 

Tuesday, June 25th: Foodie Friday's most popular recipes.

 

Wednesday, June 26th: The Novel Bakers visit a magical place in Italy.

 

                    Friday, June 28th, Foodie Friday, including the Novel Bakers and a Circle of Kindness in Ireland.

 

 

Thanks to all of the great cooks who participate each week. It is always such a treat to see what you've been cooking. You are cordially invited to add photographs of your recipes to the "Consuming Passions" group board at Pinterest, which can be found HERE.

It is a small, sociable group; Foodie Friday folks are always welcome to "pin" with us and chat about food. Just leave a comment on one of my recent"pins," so I'll be sure to see it, and I will send you an invitation. Or you can email me.

 

To participate in Foodie Friday, locate the blue Inlinkz icon and follow the directions. The red "x"
will allow you to delete your link if you made an error; the "x" is visible to you only.

For a complete guide to this linky party, click HERE. If you have still have questions, click HERE
for a detailed Foodie Friday tutorial.

** By adding your link to Foodie Friday, you are granting us permission to include a photo of your FF recipe (and a link to your blog post) in the "Picks of the Week" feature or on our Facebook/Twitter/Pinterest pages.

 

I would like to ask pretty please if Pinners will "pin" photos of the "Picks" and all FF contributions from the source blogs, not from Foodie Friday. 

 

Thanks so much for visiting  today. I am always inspired by your recipes--and by you. Food blogging is more difficult than any kind because of the sheer work that goes on behind the scenes--planning, shopping, prep work, cooking, taking photographs, culling those photos, and cleaning.  I am amazed by your ideas and creativity.
 

 

Have a great, food-filled weekend.

 

Love,

Mlee and Bandwidth