2019-03-01_Cooking_with_Paula_Deen_Special_Issues

(Nancy Kaufman) #1

119 PAULA DEEN’S BEST CAKES & PIES


1½ cups chocolate graham
cracker crumbs
3 tablespoons butter, melted
1 egg white, lightly beaten
1 tablespoon granulated sugar
1 (0.25-ounce) envelope
unfl avored gelatin
2 tablespoons cold water
¼ cup boiling water
1½ (8-ounce) containers frozen
whipped topping, thawed
1 tablespoon almond liqueur
1⁄3 cup Dutch process cocoa powder
2 tablespoons confectioners’ sugar
2 cups fresh raspberries
1 tablespoon seedless raspberry
jam, melted and cooled
Garnish: toasted sliced almonds


  1. Preheat oven to 350°.

  2. In a small bowl, stir together cracker
    crumbs, melted butter, egg white,


and granulated sugar. Press mixture
into bottom and up sides of a 10-inch
removable-bottom tart pan.


  1. Bake for 10 minutes. Let cool
    completely on a wire rack.

  2. In a large bowl, stir together gelatin
    and 2 tablespoons cold water; let stand
    until softened, about 3 minutes. Add
    ¼ cup boiling water, stirring until
    dissolved. Add whipped topping and
    almond liqueur, stirring until mixture
    is slightly thickened.

  3. In a small bowl, stir together cocoa
    and confectioners’ sugar. Sift cocoa
    mixture over whipped topping mixture,
    and gently fold together. Spread into
    prepared crust. Cover and refrigerate
    for at least 4 hours.

  4. In a small bowl, stir together
    raspberries and melted jam; spoon onto
    tart just before serving. Garnish with
    almonds, if desired.


Chocolate Almond


Mousse Tart
Makes 1 (10-inch) tart


  • Bakinğ TiǙ -
    To toast almonds, cook them in a dry
    skillet over medium-low heat, stirring
    frequently, until fragrant and lightly browned.

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