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?