Assorted Barton G. Desserts Recipe
CHEF'S CHOICE
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Ingredients
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Chocolate Brownie Bites
Lemon Tartlettes
Mini Berry Pavlovas
Method
Chocolate Brownie Bites
- 1
Prepare oven and pan
Preheat oven to 350°F (175°C). Line a mini muffin tin (about 24 mini cups) with paper liners or lightly grease.
- 2
Melt butter and combine
In a small saucepan over low heat or in a microwave-safe bowl, melt the unsalted butter until fully liquid. Remove from heat and whisk in granulated sugar and vanilla until smooth.
- 3
Add egg and dry ingredients
Whisk in the egg until combined. Sift in the flour, cocoa powder, and salt; fold gently until just combined. Stir in the semisweet chocolate chips.
- 4
Bake
Spoon batter into mini muffin cups, filling about 3/4 full. Bake for 10–12 minutes until edges are set but centers remain slightly fudgy. Rotate pan halfway through baking for even color.
- 5
Cool and finish
Allow brownie bites to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Dust lightly with confectioners' sugar before serving.
Lemon Tartlettes
- 6
- 7
Chill and shape
Turn dough out onto a lightly floured surface, form into a disk, wrap in plastic, and chill for 30 minutes. Roll out to about 1/8" thickness and cut rounds to fit 6 (3-inch) tartlet pans or a mini muffin tin. Press dough into pans, trim edges, and chill shells for 15 minutes in the refrigerator.
- 8
- 9
Prepare lemon filling
Whisk together granulated sugar and eggs until smooth. Stir in fresh lemon juice, lemon zest, and heavy cream. Strain mixture through a fine sieve into a bowl to remove any zest bits for a silky filling.
- 10
Bake filling
Reduce oven temperature to 325°F (160°C). Pour filling into pre-baked tartlet shells, filling nearly to the top. Bake for 12–15 minutes until filling is just set (center should have a slight wobble). Remove from oven and cool to room temperature, then chill for at least 30 minutes to fully set.
- 11
Mini Berry Pavlovas
- 12
Preheat and prepare baking sheet
Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper. Draw six 2.5–3 inch circles on the parchment as guides, then flip the paper so drawn side is down.
- 13
Make meringue
In a clean, dry bowl, whisk the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while increasing speed to high. Continue beating until glossy stiff peaks form and sugar is dissolved (rub a small amount between fingers to check for grittiness). Fold in the cornstarch, white wine vinegar, and vanilla extract gently.
- 14
Shape and bake
Spoon or pipe meringue onto the six circles to form nests with a slight indentation in the center for the filling. Reduce oven temperature to 225°F (110°C) and bake for 50–60 minutes until meringues are dry to the touch. Turn off oven and let meringues cool inside with the door slightly ajar for 30 minutes to prevent cracks.
- 15
Prepare whipped cream
Whip the heavy cream with the confectioners' sugar until soft peaks form. Keep chilled until assembly.
- 16
Assemble pavlovas
Spoon or pipe a dollop of whipped cream into each meringue nest. Top with mixed berries and garnish with a small mint leaf. Serve immediately for the best texture.