TORTE PASTRY RECIPES

CHOCOLATE PASTRY TORTE RECIPE - FOOD.COM

I first made this for my DD, who is a major choco-holic, for her 16th birthday; she was one happy camper and we all enjoyed it very much. Recipe is from Southern Living and the blurb accompanying it reads: "...six layers of chocolate-y delight...mounded with whipped cream and sprinkled w/ nuts..." Definitely an impressive and delicious dessert!

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 9-12 serving(s)

Number Of Ingredients 9

Ingredients

2 (4 ounce) packages sweet baking chocolate
1/2 cup sugar
1/2 cup water
1 1/2 teaspoons instant coffee
2 teaspoons vanilla extract
1 (11 ounce) package pie crusts (sticks)
2 cups whipping cream
chopped pecans
chocolate curls (optional)

Steps:

Combine chocolate, sugar, water, and coffee in saucepan; cook over low heat, stirring constantly until smooth.
Blend in vanilla; allow to cool to room temperature.
Prepare piecrust according to package directions, omitting water.
Blend 3/4 of the chocolate mixture unto piecrust mix; divide into six equal parts.
Press each part unto the bottom of an inverted 8" round pan to within 1/2" of edge.
Bake at 425 degrees for 5-8 minutes.
While layers are still warm, trim to even edges if desired.
Let cool; then run the tip of a knife under edges to loosen.
Lift carefully, transfer to wire cake rack.
Whip cream to soft peak stage; fold in remaining chocolate sauce.
Spread chocolate cream between layers and over top.
Chill overnight or at least for 8 hours.
Top w/ chopped nuts and/or chocolate curls.
Makes 9-12 servings depending on how many chocolate lovers you're serving!

Nutrition Facts : Calories 518.8, FatContent 38.9, SaturatedFatContent 19.9, CholesterolContent 72.5, SodiumContent 191.8, CarbohydrateContent 42.5, FiberContent 2.6, SugarContent 24.3, ProteinContent 4.1

BRUNCH OMELET TORTE RECIPE | ALLRECIPES

Brunch Omelet Torte Recipe | Allrecipes image

This recipe requires some time to prepare, but is sensational for a special breakfast or brunch. The torte can be refrigerated overnight and baked before serving.

Provided by Michele O'Sullivan

Categories Breakfast and Brunch Potatoes

Total Time 1 hours 35 minutes

Prep Time 1 hours 0 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 (17.5 ounce) package frozen puff pastry sheets, thawed
¼ cup butter
6 red potatoes, peeled and sliced 1/8 inch thick
1 onion, thinly sliced into rings
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons butter, divided
6 eggs
¼ cup chopped fresh parsley
1 pinch salt
1 pinch black pepper
2 tablespoons water
8 ounces cooked ham, thinly sliced
2 cups shredded Cheddar cheese, divided
1 egg
1 tablespoon water

Steps:

On lightly floured surface, gently roll each sheet of puff pastry into a 12-inch square. Lay 1 sheet puff pastry into a deep-dish pie plate or springform pan; set aside.
Melt 1/4 cup butter in a large skillet until sizzling. Add potatoes, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned, crisp, and tender, 12 to 15 minutes. Remove from heat and set aside.
Combine the eggs, parsley, a pinch of salt and pepper, and 2 tablespoons water in a bowl and whisk well. Melt 1 tablespoon butter in a clean skillet over medium heat until butter sizzles.
Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium heat. As omelet mixture sets, lift edges slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining tablespoon of butter and omelet mixture.
Preheat oven to 375 degrees F (190 degrees C).
Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of the fried potatoes, and 1 cup shredded cheese. Top with remaining potatoes, ham, cheese, and omelet. Cover the torte with the remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. The torte can now be refrigerated overnight (see Cook's Note).
In small bowl, whisk together 1 egg and 1 tablespoon water; brush over puff pastry.
Bake in preheated oven until the pastry is a rich golden brown, 30 to 35 minutes. Let stand at least 5 minutes; cut into wedges. You may serve the torte warm or at room temperature.

Nutrition Facts : Calories 781.4 calories, CarbohydrateContent 55.3 g, CholesterolContent 231 mg, FatContent 51.1 g, FiberContent 3.6 g, ProteinContent 25.5 g, SaturatedFatContent 20.6 g, SodiumContent 946.6 mg, SugarContent 3.5 g

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