When the winter comes, so does the craving for comfort foods – stews, pies, soups, breads – and desserts, of course! I’ve always found that denying myself makes me want to pig out even more – and everyone’s resistance breaks at some point! So here are my favorite winter dessert recipes that aren’t quite so bad, and that won't break your diet.
This is a great recipe from an old Readers’ Digest magazine that my grandma kept. She loved the recipe, and adapted her own version – it’s delicious! Here’s how to make it:
Ready in an hour.
250g Bourbon biscuits (buy pre-crushed ones if you can!)
100g of melted butter – unsalted
120g 70% cocoa dark chocolate
120g diced butter – unsalted
4 large eggs
140ml of double cream
For the topping:
200ml of whipping cream
Vanilla bean paste (3/4 drops)
2 tablespoons of icing sugar
- Crush the Biscuits into Crumbs. There Are Plenty of Ways to do This, but Whisking Them is Probably Easiest
- Pour the Biscuit Crumbs into the Melted Butter and Stir Together
- Grease a 23cm Spring Clip Tin, and Pour the Mixture in. Put in the Fridge to Chill
- Turn Your Oven on, and up to around 180 Degrees C, or Gas Mark 4
- Melt the Dark Chocolate, and Mix in the Diced Butter. It Might Be Easiest to do This in the Microwave, but for Great Taste, Use a Bowl over Simmering Water
- Once the Chocolate and Butter Have Melted, Remove from Heat and Allow to Cool
- Get a New Bowl and Add the Eggs and Sugar. Whisk until the Volume Thickens, and Add the Cream. Fold in the Melted Chocolate and Mix Well
- Pour That Mixture over the Biscuit Base You Made Earlier. Put the Whole Lot in the over for around 30 – 35 Minutes, until It’s Firm, and Leave to Cool inside the Tin
- Whisk Together the Topping Ingredients until They Make a Soft but Firm Mixture That Can Form Soft Peaks
- Use This Mixture to Create Soft Dollops on Top of the Tart, and Sprinkle Grated Dark Chocolate over the Top
Slice it up into 12 or 14 slices straight away, and enjoy!
These delicious treats are easy and quick to make, requiring just four ingredients and 20 minutes. They make a great after-dinner treat, too! I got the basic Tart recipe from Taste.com a few years ago, and have edited it to make these delicious treats. The cinnamon will make your house smell divine!
1 sheet of ready-rolled shortcut pastry, around 25x25cm
160ml of vanilla custard – go for the thickest you can find.
1 teaspoon of ground cinnamon
You’ll also need an oil spray for greasing.
- Preheat Your Oven to 200 Degrees C
- Grease 30ml Mini Muffin Pans with the Oil Spray, Making Sure You Get Everywhere
- Lie the Pastry out, and Use 9cm Dough Cutters to Cut 8 Discs
- Lie These 8 Discs into the Greased Muffin Pans, and Use a Fork to Prick Them before Cooking
- After 8 – 10 Minutes in the Oven, the Pastry Should Be Golden and Crisp. Take It out, and Let It Cool for around 10 Minutes
- Take Spoonfuls of the Custard and Fill the Pastry Cases. Try to Distribute It Evenly – the Biggest Ones Always Go First!
- Sprinkle Some Cinnamon over the Custard Just before Serving
Another Taste recipe, this one is just divine. I’ve never tasted anything so decadent! The recipe is supposed to make 8 servings, but I’ve got double that out of my tarts, and never felt short-changed. This is one of the ultimate winter dessert recipes – it’s perfect for Christmas!
50 minutes prep time.
200g honey biscuits
110g macadamia nuts
80g of butter, melted and cooled – unsalted works best
1 teaspoon of ground cinnamon
300ml cream – the thicker the better
300g dark cooking chocolate
2 tablespoons of rum
2 tablespoons of water
80g of chopped macadamia nuts for decorating
55g of caster sugar
1 teaspoon of vanilla bean paste
A carton of double cream
- Grease a Tart Tin with Butter. I’ve Found 34 X 11cm Trays to Be the Best, but You Can Make This Tart in Almost Any Size Tray
- Line a Baking Tray with Baking Paper
- Crush the Honey Biscuits until They Become Crumbs. I’ve Always Found the Food Processor the Easiest Way to do This, but Feel Free to do It Manually Too!
- Add the Macadamia Nuts, Butter and Cinnamon into the Biscuits, and Stir Well until the Mixture Becomes Firm
- Use This Thick Mixture to Line the Tin. Press It into the Sides and Floor before Putting the Tray into the Freezer for 20 Minutes
- Add Cream, Chocolate and Rum to a Saucepan, and Simmer This for 5 to 10 Minutes until the Chocolate Melts and the Mixture is Completely Smooth. Allow to Cool for Ten Minutes
- Pour the Cream Mixture over the Biscuit Base, and Put the Base Back into the Fridge for 7 Hours or so. the Filling Needs to Be Very Firm before You Remove It
- Add Water and Sugar to a Saucepan, and Heat on Low Again until the Sugar Dissolves. when the Sugar Syrup Begins to Thicken, Add the Extra Macadamia Nuts and Vanilla, and Mix of 5 Minutes until the Syrup Turns White
- Spread the Mixture over the Lined Baking Tray and Put out of the Way for 40 Minutes until It’s Set. Break It into Small Pieces
- Use These Pieces to Decorate the Tart
If you can’t eat such a big tart at once, you can freeze it in an airtight container for 2 months, and thaw in the fridge.
These winter dessert recipes have got me wanting some comfort food. There’s nothing better than a delicious dessert you created yourself! Don’t be afraid to try adding new ingredients and flavors, and let me know what works and what doesn’t – and don’t forget to tell me what your favorite winter dessert is, too.
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