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Surprise your sweetheart(s) with this super-easy,
'cheerily' delicious cherry chocolate heart torte. Tip: This
dessert can be made to fit the occasion.
Cherry-Chocolate
Heart
- 1 (15-ounce) package refrigerated pie
crusts
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
1 teaspoon almond extract
1/2 cup whipping cream
2/3 cup hot fudge ice cream topping
1 (21-ounce) can cherry filling and topping
- Allow both crust pouches to stand at room
temperature 15 to 20 minutes. Remove one crust from pouch; unfold.
Press out fold lines.
- If crust cracks, wet fingers and push
edges together. Sprinkle 1 teaspoon flour over crust. Turn crust,
floured side down, on ungreased cookie sheet. Using paper pattern
as guide, cut crust into heart shape.* Generously prick heart
crust with fork.
- Bake in a preheated 450°F (230°C)
oven 9 to 11 minutes, or until lightly browned. Let cool. Repeat
with the remaining crust.
- Combine cream cheese, confectioners' sugar
and almond extract in a small bowl; beat until smooth. Add whipping
cream and beat until thickened.
- To assemble, place one heart-shaped pie
crust on serving plate; spread with 1/3 cup of the hot fudge.
Carefully spread half of cream cheese mixture over hot fudge.
Spoon 2/3 of the cherry filling over cream cheese. Spread second
crust with remaining hot fudge and place over filling. Carefully
spread with remaining cream cheese mixture. Spoon remaining cherry
filling about 1-inch from edge. Refrigerate until serving time.
Store any remaining torte in refrigerator.
Makes 8 to 10 servings.
Note: To make pattern, cut a piece of paper
into a heart shape about 10 1/2-inches high and 10-inches wide.
Recipe and photograph are provided courtesy
of the Cherry Marketing Institute.
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