Morel Dessert

Sarah MickeyAll Recipes, Morel Mushroom Recipes 1 Comment

Chocolate Crêpe Mille Tart with Frangelico Cream and Candied Morels

Makes two 8-inch tarts or 12 servings

This unique dessert explores the sweeter side of the morel mushroom.

The morel mushrooms are drizzled with melted butter and agave syrup mixture, sprinkled generously with sugar, and roasted in the oven, then sprinkled with a little bit more sugar at the end. The resulting candied morels are wonderfully fragrant, still retaining their intense earthy flavor but with a rich sweetened taste, that is perhaps similar to alcohol soaked raisins or dates. The chocolate crêpe and light Frangelico cream pair with the candied morels beautifully.

INGREDIENTS
  • CRÊPES:
  • 1 cup flour
  • 1 tablespoon sugar
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 1/3 cups milk
  • 2 tablespoons melted butter
  • CANDIED MORELS
  • 14 small to medium fresh morel mushrooms, cleaned
  • 4 tablespoons butter
  • 1/2 cup agave
  • Sugar (for sprinkling)
  • FRANGELICO CREAM FILLING:
  • 8 oz Mascarpone
  • 1/2 cup sugar
  • 2 oz Frangelico liqueur
  • Pinch of salt
  • 1 cup heavy cream

DIRECTIONS

  • Crêpes:
1

In a large bowl, combine flour, eggs, milk, butter, sugar, salt, and cocoa powder using an electric mixer until smooth.
2

Spray an 8-inch nonstick skillet with vegetable oil spray and heat over medium-high heat.
3

Pour about 2/3 of the ice cream scoop of batter into pan and turn the pan gently to spread the batter around the whole pan. Cook until edge of crêpe turns light brown, about 1 minute.
4

Loosen edges gently with spatula and turn crêpe over. Cook until bottom begins to brown in spots, about 30 seconds.
5

Transfer to plate and cover with foil. Repeat with remaining batter, spraying pan with oil spray as needed.

This recipe should yield about 20 crêpes.

  • Candied Morels:
1

Pre-heat the oven to 400 degrees.
2

In a small pot, combine butter and agave, cook over low heat until the butter melts, stirring occasionally.
3

Pour the mixture slowly over both sides of each morel mushroom, letting the mushroom absorb it. Sprinkle generously with sugar on both sides. Arrange on a parchment-lined baking sheet and bake in the oven for 10 minutes, turn over, and bake for about 5 minutes more.

4

Take the morels out of the oven and sprinkle with more sugar on both sides. Cool to room temperature, letting them absorb the sugar.

  • Frangelico Cream Filling:
1

Beat the Mascarpone, sugar, salt, and Frangelico liqueur together.
2

In a separate bowl, whip the heavy cream and fold it in the Mascarpone-Frangelico mixture.

  • To Assemble:
1

Spread a thin even layer of Frangelico cream filling over a crêpe.
2

Place the next crêpe over, and spread another layer of filling. Repeat with the next 8 crêpes.
3

Spread a layer of Frangelico cream on the very top crêpe and arrange candied morel mushrooms around it.
4

Make the second tart with the remaining crêpes, Frangelico cream, and candied morel mushrooms.
5

Chill for at least a few hours in the refrigerator. To serve, slice each tart into 6 slices with a sharp knife.
Recipe Development & Photography by Natasha Price, 5 Star Foodie

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