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Slam dunk for Duncan Hines

Posted: November 17, 2013 2:00 a.m.
Updated: November 17, 2013 2:00 a.m.

Merry Graham poses for a picture with her Duncan Hines Sweet Stars award winning chocolate crusted tart at her home in Newhall on Wednesday. Photo by Charlie Kaijo

 

This year, Newhall resident Merry Graham won the Duncan Hines Sweet Stars dessert contest with her Chocolate Crusted Tart with Orange Yogurt Crème and Fresh Raspberries.

Melding simple flavors and contrasting colors, Graham stole the tastes buds of the judges and won a trip to the Duncan Hines food lab.

The challenge was to make an original dessert with Duncan Hines cake mix and frosting.

Spontaneously inspired, Graham decided she wanted to make a tart shell out of cake mix. So she researched.

“It worked fine the first time,” she said.

Adding a twist to the second pre-packaged ingredient, Graham mixed greek yogurt with frosting for a fresher taste and feel.

“The eyes like to eat as much as the mouth,” she said, explaining that she tops off the dessert with fresh raspberries and mint. “Voilà!”

To try Graham’s winning recipe, see below.

 

Chocolate Crusted Tart with Orange Yogurt Crème and Fresh Raspberries


Makes: 8 tarts


1 packet Frosting Creations Frosting Starter
1 cup low fat plain Greek yogurt
1 pkg Duncan Hines® Moist Deluxe® Devil’s Food Cake Mix
1/2 cup chocolate cookie crumbs or chocolate graham cracker crumbs
1 large egg
1/2 cup unsalted butter, melted
1/2 cup raspberry spread
12 ounces fresh raspberries
8 small mint leaves
1 packet Frosting Creations Orange Crème Flavor Mix

Mix in a medium bowl: one packet of Duncan Hines® Frosting Creations™ Orange Crème Flavor Mix, one can of Duncan Hines® Frosting Creations™ Frosting Starter and Greek yogurt. Stir until evenly blended. Cover and refrigerate.

Preheat oven to 375°F. Spray 8 (4-inch) mini tart pans with removable bottom plates with cooking spray or 2 (9-10-inch) tart pans with removable bottom plates.

Combine cake mix, cookie crumbs, egg and butter in a large bowl. Stir until evenly mixed. Gently press dough into greased tart shells on the bottom and up the sides. Place foil over dough in tart shells and fill foil with pie weights or dry beans. Place tart shells on baking pans.

Bake tart shells 7 minutes. Remove foil with pie weights and cook 5-7 additional minutes or until crispy around the edges. Transfer from oven to cooling rack. Cool 5 minutes. Carefully push bottom plate up to remove shells from pans. When shells are completely cool, fill with orange yogurt crème.

Place raspberry spread in small bowl, and microwave for 30 seconds to soften. Gently fold raspberries with warm raspberry spread. Spoon about five raspberries in the center for the orange yogurt crème. Garnish with a mint leaf.

Tip from the baker: Change up the Frosting Starters flavor packets. Almost any frosting flavor will taste great when mixed with yogurt.

 

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