Baking Kids Love by Cindy Mushet and Sur La Table (Andrews McMeel, 2009) is a 2010 IACP Cookbook awards finalist in the Children, Youth and Family category. For a list of all the finalists check out the Project Foodie IACP Finalists' Guide.
Kid's change everything, even how we cook. The result? These days I have just as many “Kids” cooking books in my collection as non-kid centric cookbooks. But, only a few of those books have the ability to stand out.
Cindy Mushet’s “Baking Kids Love” is a definite stand-out. The author has done an incredible job putting together a collection of infallible recipes that will appeal to every kid in your life - big and
small (and adults too).
It’s hard to choose a single favorite recipe from this book, but The
Milk Chocolate Toffee Bars, Rustic Apple Tart, and Nutella Chocolate
Tart, which is super easy to make, are all in permanent rotation at my
Nuts for Nutella Chocolate Tart
From Baking Kids Love by Cindy Mushet and Sur La Table (Andrews McMeel, 2009)
Serves 8 to 10 nutty friends
- 1½ cups finely ground chocolate cookie crumbs (not sandwich cookies)
- 6 tablespoons (¾ stick) unsalted butter, melted (see page 10)
- 4 ounces semisweet chocolate
- 2/3 cup heavy whipping cream
- ¾ cup Nutella (chocolate-hazelnut spread)
- 1 tablespoon unsweetened cocoa powder
- Measuring cups and spoons
- 2 medium bowls
- 14 by 4-inch rectangular tart pan with removable bottom
- Baking sheet
- Silicone spatula
- Oven mitts
- Cooling rack
- Cutting board
- Serrated knife
- Small saucepan
- Parchment paper
- Rectangular stencil, in any design, about length of tart pan
- Fine-mesh sieve
1. Before you begin. Position an oven rack in the center of the oven, and preheat the oven to 350°F.
2. Make the crust. Place the cookie crumbs in 1 of the medium bowls. Pour the melted butter over the crumbs and stir with the spatula until all the crumbs are evenly moistened. Smash any lumps that form.
Scrape the mixture into the tart pan and use your clean fingers or the bottom of a measuring cup to press the mixture into a thin, even layer over the bottom of the pan. The excess will mound along the sides. Use your fingers to press this excess up the sides of the pan so that the crust is level with the rim. Set the tart pan on the baking sheet.
3. Bake the crust. Bake for 8 to 10 minutes, until it is fragrant. It will harden as it cools. Using the oven mitts, transfer to the cooling rack and let cool completely.
4. Make the filling. Put the chocolate on the cutting board. Using the serrated knife, chop the chocolate into small pieces (see page 11). Place the chocolate in the other medium bowl. Pour the cream into the small saucepan, place over medium heat, and heat just until it begins to simmer. Turn off the heat. Immediately pour the cream over the chocolate. Let sit for 2 minutes, then whisk gently until blended and smooth. Whisk in the Nutella until smooth (see left photo).
Scrape the filling into the cooled tart shell with the clean silicone spatula and smooth the top. Refrigerate for about 1 hour, or until firm.
Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.
4. Umold the tart. Carefully push the bottom of the tart pan up through the sides. Leave the tart on the bottom of the pan. Set on a piece of parchment paper.
5. Decorate the top. Place the stencil on top of the tart. It should be sturdy and have a pattern you like that covers the length of the tart. Place the cocoa powder in the sieve and hold it over the tart. Tap the side of the sieve gently as you slowly move it around the top of the tart (see right photo). Be careful not to tap too hard: You want a fine layer of cocoa, not thick piles that will make your guests cough! Carefully lift the stencil straight up from the tart, then slowly move it to the side, so you don't spill any more cocoa powder onto the tart.
-From Baking Kids Love by Sur La Table with Cindy Mushet/Andrews McMeel Publishing