Today I'm posting part 2 of the Eat Drink Pretty dessert table with a bunch more photos and a couple recipes. Isn't that first photo lovely? I am pretty sure I'll never tire of photos of champagne with raspberries.
These tarts are super easy but very impressive when served on a platter for a dinner party.
White Chocolate Raspberry Tart (recipe adapted from All Recipes)
Ingredients
3/4 cup butter, softened
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 (10 ounce) package vanilla or white chips, melted and cooled
1/4 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened
Raspberries
DIRECTIONS
In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.
For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Arrange the raspberries over the filling.
Note, to save time (and my sanity) I used pre-made mini phyllo shells. You can get these in the frozen section of any grocery store (I used Athens brand). This recipe works well as a normal sized tart as well as mini tartlets, using mini tartlet pans.
These cute little cupcakes were made from the same recipe, but I added a drop of red food coloring on half of the cupcakes for pink frosting.
Yellow cupcakes with vanilla buttercream frosting (adapted from Cupcake Kit and Martha Stewart)
Ingredients
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 large egg yolk
1 cup sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup sour cream
Preparation
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the egg, egg yolk, and sugar until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during the mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth. The batter is ready to bake.
For medium-sized cupcakes, bake at 350 degrees for about 20 minutes.
Vanilla Buttercream Frosting
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
Directions
1.In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
That's wraps up the dessert table! I am going to Sonoma, CA tomorrrow with a bunch of girlfriend for a bachelorette party! So excited to drink wine and relax. I'll be sure to post lots of photos of the trip next week.
I'll have regular posts on Thursday and Friday. Don't miss an adorable Alice in Wonderful dessert table tomorrow.
Vendors/Sponsors
Photography: Sewell Photography
Florist: Just Bloomed
Calligraphy, placecards, cupcake toppers and drink straws: Lovely Scribbles
Linens: Apres Party Rental
Edible icing decals: Hello Frosting
Cake: Sweets Bakeshop
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