Dessert Taco Shell
Dessert Taco Shell Ingredients
- 1/2 cup C&H® Granulated Sugar
- 1/2 tablespoon ground cinnamon
- 1 tablespoon C&H® Granulated Sugar
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 3/4 cups shortening
- 1/2 cup water
- 1 egg
- 1 tablespoon white vinegar
- 3 tablespoons melted butter
You will need a taco shell baker or create a crescent form using aluminum foil. (See Quick Tip #2.)
Dessert Taco Shell Directions
In a small bowl, combine sugar and cinnamon; blend well and set aside.
In a large bowl, combine sugar, flour and salt. Using a pastry blender, cut in shortening.
In a small bowl, beat together water, egg and vinegar. Drizzle over flour/sugar mixture. Quickly blend until all ingredients are moistened.
Divide dough in half forming balls; wrap in plastic wrap and chill 15 minutes.
Preheat oven 400° F.
Remove dough and roll out to 1/4-inch thick. With a knife or pizza cutter, cut out a 5” circle. Brush with melted butter; sprinkle cinnamon sugar on top. Allow topping to set for 1 minute. Place dough circles on a baking sheet; keep refrigerated until all circles are ready to bake. This will keep dough firm.
Lightly spray taco shell baker or foil forms with baking spray. Place dough circle plain side down onto taco forms. Bake 8-10 minutes. Allow shells to cool before removing from forms. Use immediately or store in an airtight container until ready to use (up to 3-4 days). Taco shells are fragile; handle carefully.
Yields: 6 dessert tacos
1 1/2 pounds fresh, ripened strawberries
Wash, hull and dice strawberries into medium-sized pieces. Refrigerate until ready to use.
Whipped Cream Ingredients:
1 cup cold heavy whipping cream
1/3 cup C&H® Powdered Sugar
Whipped Cream Directions:
In a well-chilled mixing bowl, combine cream and sugar. Beat on medium-high speed until soft peaks form. Cover bowl and refrigerate until ready to use.
Yields: about 2 2/3 cups
Chocolate Hazelnut Spread
Chocolate Hazelnut Spread Ingredients
- 1 cup hazelnuts
- 1 1/2 tablespoons canola oil
- 3 tablespoons C&H® Powdered Sugar
- 1 tablespoon C&H® Golden Brown Sugar
- 1 1/2 tablespoons Dutch cocoa
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup milk chocolate chips, melted
Chocolate Hazelnut Spread Directions
Preheat oven 400° F.
On a rimmed baking sheet lined with parchment paper, roast nuts 8-10 minutes. Remove from oven, cool 10 minutes. To easily peel hazelnuts, place nuts onto a clean cloth towel, gather the top of towel around nuts to create a small bundle. Holding top of towel with one hand, massage bundle with the other hand. Carefully open towel and add peeled hazelnuts to food processor. Repeat if needed.
Grind nuts on high until they form a paste, approximately 1-2 minutes. Add oil, sugars, cocoa, vanilla and salt. Process until creamy. Add melted chocolate and blend. Be sure to scrape down the sides of the processor after each addition.
Pour chocolate spread into an airtight container or jar until ready to use. Store in a cool dry place for up to 3 weeks.
Yields: 1 1/4 cups spread
*Quick Tip #1: Hazelnut Spread recipe can be made substituting the hazelnuts with 1 cup of toasted almonds and the canola oil with 1 1/2 tablespoons of hazelnut oil. Almonds do not need to be peeled.
Assembling Dessert Tacos
Holding a taco shell, drizzle 2-3 tablespoons of hazelnut spread inside of the taco. Top with 1/3 cup diced strawberries. Top berries with whipped cream. Garnish with additional sliced berries. A taco baker can be flipped over and used as a holder for the taco shells.
*Quick Tip #2: If you do not have a taco shell baker, use foil to make your own. Begin by balling up an approximately 12” length of heavy-duty foil. Then mold it into a crescent shape with a wide bottom for stability and a narrow top to form the crescent crease, which becomes the bottom of the taco.