Desserts Recipe

Prepare and bake brownies

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang. In a heatproof bowl set over (not touching) simmering water, melt the 0.75 cups unsalted butter with the 170 g chopped semisweet chocolate, stirring until smooth. Remove from heat and let cool 3 minutes. Whisk in 1 cup granulated sugar until combined. Add 2 large eggs, one at a time, whisking until incorporated, then whisk in 1 tsp vanilla extract. Sift together 0.5 cups all-purpose flour, 0.25 cups unsweetened cocoa powder, and 0.25 tsp salt; fold gently into the chocolate batter until just combined. Fold in 0.5 cups chopped walnuts if using. Spread batter evenly into prepared pan and bake 22–25 minutes until a toothpick inserted near center comes out with a few moist crumbs (do not overbake). Cool completely in pan on a wire rack, about 1 hour, then lift out and cut into 4 generous squares.

Assemble sundaes

Place one brownie square in each serving bowl. Top each with 1 scoop vanilla ice cream. Warm 0.5 cups hot fudge sauce gently in microwave or small saucepan until pourable (about 20–30 seconds in microwave). Drizzle hot fudge over ice cream, add a spoonful of whipped cream (about 2 tablespoons per sundae), and finish each with a maraschino cherry. Serve immediately.

Make tart crust

Preheat oven to 375°F (190°C). In a medium bowl, whisk together 1.5 cups all-purpose flour and 0.25 cups powdered sugar. Add 0.5 cups cold unsalted butter cubes and use a pastry cutter or fingertips to cut butter into flour until mixture resembles coarse crumbs with pea-sized pieces. Add 1 egg yolk and 1 tbs ice water; mix until dough just comes together (add up to 1 more tsp water if too dry). Gather dough into a disk, wrap in plastic, and chill 20 minutes. On a lightly floured surface, roll dough to fit a 9-inch tart pan with removable bottom. Press dough into pan, trim edges, prick base with fork, line with parchment and pie weights or dried beans. Blind-bake for 15 minutes, remove weights and parchment, then bake 5–8 more minutes until golden. Cool completely on a rack.

Prepare mascarpone filling

In a medium bowl, beat together 8 oz mascarpone and 4 oz softened cream cheese until smooth. Add 0.5 cups powdered sugar and beat until incorporated. Stir in 1 tbsp lemon zest, 2 tbs lemon juice, and 0.25 cups heavy cream; beat briefly until filling is smooth and spreadable but not runny. Taste and adjust lemon or sugar slightly to preference.

Assemble tart

Spread the mascarpone-lemon filling evenly into the cooled tart shell. Chill tart in refrigerator for at least 1 hour to set. Before serving, optionally garnish with thin lemon slices, extra lemon zest, or a dusting of powdered sugar. Slice into 8 pieces and serve chilled or at cool room temperature.

Preheat and prepare fruit

Preheat oven to 375°F (190°C). In a large bowl, combine 6 cups mixed seasonal fruit (peeled and chopped as needed), 0.5 cups granulated sugar, 1 tbs lemon juice, and 2 tsp cornstarch. Toss gently until fruit is evenly coated. Transfer fruit mixture to a 9-inch pie dish or 8x8-inch baking dish, spreading into an even layer.

Make crisp topping

In a separate bowl, stir together 1 cup old-fashioned oats, 0.75 cups all-purpose flour, 0.5 cups packed brown sugar, 0.5 tsp ground cinnamon, and 0.125 tsp salt. Add 0.5 cups cold unsalted butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until mixture forms clumps and resembles coarse crumbs with some pea-sized pieces. Scatter the topping evenly over the prepared fruit.

Bake and serve

Bake crisp in preheated oven 35–40 minutes, until topping is golden brown and fruit filling is bubbling around the edges. If topping browns too quickly, tent loosely with foil. Remove from oven and cool 10–15 minutes. Serve warm, optionally with a scoop of vanilla ice cream.