It’s that wonderful time of year, where we warmly welcome family and friends with the glowing lights and fresh greenery of traditional Christmas decorations. If you are playing the role of host this Christmas, try coordinating dishes of different patterns to create a curated look instead of setting the table with a perfectly matching set. The mixture of patterns and textures will create a tablescape that is truly merry and bright, with an extra cup of cheer! Mix silver serveware into your tablescape for added sophistication and a subtle shine.
This years Christmas issue of The Cottage Journal has an outstanding holiday dinner menu. I just can’t get enough of their Triple Chocolate Tart. The best part is that you can make the entire tart the day before your Christmas fête! Simply glaze and garnish just before serving.
- ½ cup unsalted butter, room temperature
- ½ cup plus 1 tablespoon confectioners’ sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 1¼ cup cake flour
- ¼ cup cocoa powder
- ½ teaspoon kosher salt
- 1 (3.56-ounce) package instant dark chocolate pudding mix
- 2 cups cold milk
- 3 tablespoons heavy cream
- 1¾ ounce bittersweet chocolate, finely chopped
- Garnish: fresh raspberries and chopped pistachios
- 1. In the bowl of a stand mixer fitted with paddle attachment, beat together butter and sugar on high speed until fluffy, about 5 minutes. Reduce speed to medium-low, add egg yolk and vanilla, mixing until combined.
- 2. In a medium bowl, whisk together flour, cocoa, and salt. Add to bowl all at once, and mix on low speed until just combined. Wrap dough in plastic wrap, and refrigerate at least 2 hours and up to overnight.
- Preheat oven to 350°.
- 3. On a lightly floured surface, roll out dough into a 10-inch circle. Press into bottom and up sides of a 9-inch fluted tart pan. Bake on center rack until firm, 15-18 minutes. Let cool 15 minutes.
- 4. In a medium bowl, whisk pudding mix and milk for 1 minute. Pour into tart pan, refrigerate until set, at least 1 hour and up to overnight.
- 5. In a small saucepan, bring cream to a boil over medium heat. Remove from heat and stir in chocolate until smooth. Pour over tart, using a small off-set spatula to smooth. Let stand at room temperature until set, 30 minutes. Garnish with fresh raspberries and chopped pistachios, if desired.
What is your favorite holiday dessert?
Comments 11
Can you tell me the pattern and maker of the China. Love it. Thanjs
I love chocolate and would like to try the recipe but WHOSE HOUSE IS THIS? It’s so nice!
I make Khoularakia, a Greek cookie, for my husband. It transports him to his youth in one bite!
I really enjoyed the Christmas Cottage and devoured it up! (Pun intended) Can’t wait to try out this yummy chocolate tart!
Merry Christmas, Phyllis
Mother’s Mince Meat Cake with her Fresh Layered Fruit Salad and perhaps a scoop of ice cream or whipped cream is often our holiday dessert in the days before Christmas. Christmas brunch almost always included toasted MM cake slathered with butter.
Ah! ~ the smells and taste of Christmas!
Oliebolen a Dutch donut my immigrant Mom from Holland. Delicious. Mother was a Dutch war bride.
My mother makes a Polish coffee cake called Placek. It’s a yeast dough studded with orange zest and golden raisins and a crumb topping. It’s not too sweet and we have it for breakfast and dessert. I like to lightly toast my piece and put butter on it, decadent but so delicious!
I also love homemade fruitcake. Every year I make the old fashioned fruitcake recipe from my 1961 Betty Crocker Cookbook. It’s the best! I modify the recipe slightly by adding citron, dried tart cherries, and chopped prunes and soak the cake in gold rum.
Lovely!
I enjoy everything about Christmas! Family (The most wonderful blessing of all), Friends and decorations.
I decorate the tree with Carols playing and a bit of B and B (the taste and smell of Christmas) after all is complete ….with my husband by the fire!
My wish to you, and all the fine people who share this Ribbon, is a very Merry Christmas season!!
We have also started a few years ago to have a Christmas log ( Buche de Noel) from s restaurant. It is fantastic!
I bought that issue at the grocery store (they have a great supply of magazines) and did not even notice that recipe. I am going to look at it now! A beautiful issue with lots of eye candy……….that is my excuse for not noticing the recipe!
Best, Dotti
What a gorgeous Christmas table inspiration! The tart sounds delicious, although we tend to serve a very small scoop of vanilla bean ice cream and a chocolate mouse served in antique coupe glasses after Christmas dinner. After a day of eating all the holiday delights made by our family, and a holiday dinner, this seems the perfect ending!
What a pretty table!
At Christmas, there’s nothing like a bûche de Noël!