RICH CHOCOLATE TART
Steps:
- Adjust oven rack to lower-middle position and heat oven to 425 degrees. Unfold pastry on a lightly floured work surface and roll it into a 12-inch square. Fit into a 9-by-1-inch round tart pan, making sure the pastry is not stretched. Trim excess pastry from pan by pressing around the perimeter with the tip of your thumb. Prick pastry all over with a fork.
- Spray the bottom side of a 9-inch Pyrex-type pie plate with vegetable cooking spray, then place it in the tart pan to keep the pastry from puffing excessively. Bake until crisp and golden brown, 20 to 22 minutes. Remove pie plate and let tart shell cool to room temperature.
- Meanwhile, microwave cream and chocolate in a 1-quart Pyrex-type measuring cup on high power until cream is hot enough to melt chocolate, about 3 minutes. (Or heat cream and chocolate together in a double boiler.) Whisk until smooth. In a small bowl, whisk egg yolks. Slowly whisk a cup or so of the chocolate mixture into the yolks (this keeps them from curdling). Whisk this chocolate-egg mixture back into the remaining chocolate and stir until completely blended.
- Pour chocolate filling into tart shell. Cool until filling has set. (Can be covered loosely and refrigerated overnight. Bring to room temperature before serving.) Serve with whipped cream and optional raspberries.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 22.1 g, Cholesterol 88.5 mg, Fat 29.1 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 14.7 g, Sodium 66.4 mg, Sugar 10 g
THE MOST AMAZING SALTED DARK CHOCOLATE TART
This Salted Dark Chocolate Tart is incredibly quick and easy to prep, made with healthier gluten-free ingredients, and tastes ultra-decadent and delicious. Feel free to customize the filling with your favorite add-ins (see ideas above).
Provided by Ali
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Stir together crust ingredients in a bowl until evenly combined. Press the crust mixture evenly into the bottom of a 9-inch tart pan (or pie dish). Bake for 12 minutes, or until it begins to feel dry and firm. Remove from the oven and transfer to a wire rack to cool.
- Meanwhile, as the crust is baking, heat the coconut milk on the stovetop or in the microwave until simmering. Place the dark chocolate in a bowl, and pour the coconut milk evenly over the top of it. Wait 30 seconds, then slowly stir together until the chocolate is completely melted and smooth. Stir in the vanilla extract and salt until combined.
- Pour the chocolate filling into the baked crust, and smooth the top with a spoon until it is even. Refrigerate for at least 2 hours, or until firm.
- Serve chilled, sprinkled with flaky sea salt.
SILKIEST CHOCOLATE TART RECIPE BY TASTY
Here's what you need: unsalted butter, powdered sugar, large egg, all-purpose flour, cocoa powder, salt, water, butter, instant coffee, dark chocolate, sugar, vanilla, salt, large eggs, fresh raspberry, powdered sugar
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the tart dough: add the butter to a medium bowl and sift in the powdered sugar through a fine-mesh sieve. Using an electric hand mixer, beat until smooth.
- Beat the egg and add half at a time to the butter mixture, beating well to incorporate between additions.
- Sift in the flour and cocoa powder, and add the salt. Using a rubber spatula, mix the dough until the cocoa powder is evenly distributed. Wrap the dough in plastic wrap.
- Chill in the refrigerator for at least 30 minutes, or overnight (if you chill the dough overnight, let it sit at room temperature for 15-30 minutes before rolling out).
- Preheat the oven to 375˚F (190˚C).
- Grease a 9-inch (23-cm) tart pan and roll out the chilled dough to an 11-inch (28-cm) circle. Roll the dough around the rolling pin, then unroll the dough over the pan.
- Press the dough against the bottom and sides of the pan, then use the rolling pin to roll over the top of the pan, cutting off any excess dough (re-roll any excess dough and bake into cookies, if desired). Press the dough gently against the pan once more. Using a folk, prick some holes in the bottom of the crust so it doesn't puff up.
- Bake for 15 minutes, then remove the tart shell from the oven and reduce the temperature to 300˚F (150˚C)
- Make the filling: in a medium saucepan, heat the pan over high heat. Combine the water and butter, and bring to a boil. Add the instant coffee and stir until dissolved.
- Add the chocolate, sugar, and vanilla to a medium bowl and pour the hot butter mixture over. Whisk until the chocolate is melted and the mixture is glossy.
- Add the eggs and whisk well to combine. Pour the filling into the par-baked shell. Bake for 12-15 minutes, or until chocolate is mostly set but the center jiggles slightly.
- Cool the tart for at least 30 minutes, or until cool to touch. Garnish with raspberries and sift powdered sugar over the top. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 500 calories, Carbohydrate 43 grams, Fat 34 grams, Fiber 4 grams, Protein 8 grams, Sugar 24 grams
BEST CHOCOLATE TART(ATK)
Serve with whipped cream, if you like, and substitute cognac for the vanilla extract. Toasted and skinned hazelnuts can be substituted for the almonds. Use good-quality dark chocolate with a cacao percentage between 60 and 65 percent; our favorites are callebaut intense Dark chocolate, L-60-40nV, and Ghirardelli 60% cacao Bittersweet chocolate. Let tart sit at room temperature before glazing in step 6. Cook time includes chill times.
Provided by Coppercloud
Categories Tarts
Time 8h
Yield 1 Tart, 12 serving(s)
Number Of Ingredients 17
Steps:
- For the Crust: Beat egg yolk and cream together in small bowl. Process almonds and sugar in food processor until nuts are finely ground, 15 to 20 seconds. Add flour and salt; pulse to combine, about 10 pulses. Scatter butter over flour mixture; pulse to cut butter into flour until mixture resembles coarse meal, about 15 pulses. With processor running, add egg yolk mixture and process until dough forms ball, about 10 seconds. Transfer dough to large sheet of plastic wrap and press into 6-inch disk; wrap dough in plastic and refrigerate until firm but malleable, about 30 minutes. (Dough can be refrigerated for up to 3 days; before using, let stand at room temperature until malleable but still cool.).
- Roll out dough between 2 large sheets of plastic into 11-inch round about 3/8 inch thick. (If dough becomes too soft and sticky to work with, slip it onto baking sheet and refrigerate until workable.) Place dough round on baking sheet and refrigerate until firm but pliable, about 15 minutes.
- Adjust oven rack to middle position and heat oven to 375 degrees. Spray 9-inch tart pan with removable bottom with vegetable oil spray. Keeping dough on sheet, remove top layer of plastic. Invert tart pan (with bottom) on top of dough round. Press on tart pan to cut dough. Using both hands, pick up sheet and tart pan and carefully invert both, setting tart pan right side up. Remove sheet and peel off plastic; reserve plastic. Roll over edges of tart pan with rolling pin to cut dough. Gently ease and press dough into bottom of pan, reserving scraps. Roll dough scraps into ¾-inch rope (various lengths are OK). Line edge of tart pan with rope(s) and gently press into fluted sides. Line tart pan with reserved plastic and, using measuring cup, gently press and smooth dough to even thickness (sides should be about ¼ inch thick). Using paring knife, trim any excess dough above rim of tart; discard scraps. Freeze dough-lined pan until dough is firm, 20 to 30 minutes.
- Set dough-lined pan on baking sheet. Spray 12-inch square of aluminum foil with oil spray and press foil, sprayed side down, into pan; fill with 2 cups pie weights. Bake until dough is dry and light golden brown, about 25 minutes, rotating sheet halfway through baking. Carefully remove foil and weights and continue to bake until pastry is rich golden brown and fragrant, 8 to 10 minutes longer. Let cool completely on baking sheet on wire rack.
- For the Filling.
- Heat oven to 250 degrees. Bring cream, espresso powder, and salt to simmer in small saucepan over medium heat, stirring once or twice to dissolve espresso powder and salt. Meanwhile, place chocolate in large heatproof bowl. Pour simmering cream mixture over chocolate, cover, and let stand for 5 minutes to allow chocolate to soften. Using whisk, stir mixture slowly and gently (so as not to incorporate air) until homogeneous. Add butter and continue to whisk gently until fully incorporated. Pour beaten eggs through fine-mesh strainer into chocolate mixture; whisk slowly until mixture is homogeneous and glossy. Pour filling into tart crust and shake gently from side to side to distribute and smooth surface; pop any large bubbles with toothpick or skewer. Bake tart, on baking sheet, until outer edge of filling is just set and very faint cracks appear on surface, 30 to 35 minutes; filling will still be very wobbly. Let cool completely on baking sheet on wire rack. Refrigerate, uncovered, until filling is chilled and set, at least 3 hours or up to 18 hours.
- For the Glaze.
- Thirty minutes before glazing, remove tart from refrigerator. Bring cream and corn syrup to simmer in small saucepan over medium heat; stir once or twice to combine. Remove pan from heat, add chocolate, and cover. Let stand for 5 minutes to allow chocolate to soften. Whisk gently (so as not to incorporate air) until mixture is smooth, then whisk in hot water until glaze is homogeneous, shiny, and pourable. Working quickly, pour glaze onto center of tart. To distribute glaze, tilt tart and allow glaze to run to edge. (Spreading glaze with spatula will leave marks on surface.) Pop any large bubbles with toothpick or skewer. Let cool completely, about 1 hour.
- To Serve.
- Remove outer ring from tart pan. Insert thin- bladed metal spatula between crust and pan bottom to loosen tart; slide tart onto serving platter. Cut into wedges and serve.
Nutrition Facts : Calories 289.8, Fat 24.2, SaturatedFat 13.8, Cholesterol 114.3, Sodium 124, Carbohydrate 15.3, Fiber 0.8, Sugar 4.9, Protein 3.9
CHOCOLATE TART
Provided by Tyler Florence
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
- Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
- Preheat the oven to 350 degrees F.
- Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
- To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.
CHOCOLATE GLAZED CHOCOLATE TART
A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.
Provided by Paul Grimes
Categories Milk/Cream Chocolate Dessert Bake Valentine's Day Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make crust:
- Preheat oven to 350°F with rack in middle.
- Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes
- Make filling:
- Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
- Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
- Make glaze:
- Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water
- Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
CLASSIC CHOCOLATE TART
Inactive time not included: 30 minutes to chill the dough
Provided by Jasline (FoodieBaker)
Time 1h10m
Number Of Ingredients 8
Steps:
- Place flour, butter, sugar and egg in the mixing bowl. Attach the K beater and beat on Speed 1 to 2 (low speed) until the mixture comes together to form lumps.
- Scrape the batter onto the table counter and knead gently, just enough for the lumps to come together into a dough. Flatten the dough into a disc, then wrap with clingwrap and chill for 30 minutes in the refrigerator.
- Preheat oven to to 200C / 400F (non-fan-assisted). Grease and flour a 20-cm (8-inch) tart tin.
- Remove the dough from the refrigerator. Roll out the dough between 2 sheets of clingwrap / parchment paper / silpat until it's 5mm thick. If the dough is too hard, set aside for 5 minutes before rolling it out.
- Transfer the dough into the tart tin, lifting the edges slightly so that it sits snugly into the tart tin. Trim off the excess edges.
- Line the dough with parchment paper then fill with baking beans (mine is 500 grams worth of beans). Bake for 10 minutes.
- Remove the tart from the oven and reduce the heat to 180C / 355F. Remove the baking beans and parchment paper. Bake the tart for another 10 minutes.
- Remove the tart from the oven and set on a wire rack to cool while you make the Chocolate Filling. (Leave the oven on at 180C / 355F)
- Place cream and milk in a small pot and the chocolate in a mixing bowl. Heat the cream and milk over high heat, stirring constantly, until simmering - small bubbles will appear on the edges of the pot.
- Pour the cream and milk over the chocolate and set aside for 5 minutes. Whisk until the chocolate has melted and mixture is smooth. Set aside to cool slightly for 15 minutes.
- Attach the whisk attachment in the mixer. Add in the eggs and whisk for 30 seconds on Speed 4 (medium speed). Add in the chocolate mixture and whisk on Speed 4 (medium speed) until chocolate mixture is incorporated.
- Pour the chocolate mixture into the Tart Base, making sure not to overfill (otherwise the chocolate mixture will burn and cause the tart to stick to the tart tin).
- Bake for 30 to 35 minutes until the tart is set but with a slight wobble in the middle.
- Cool the tart completely on the wire rack before unmoulding it from the tin.
- Dust with icing sugar and serve with chocolate sauce, icing sugar, whipped cream or ice cream!
CHOCOLATE TARTLETS
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 45m
Yield 5 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray 5 (4 1/2-inch) tartlet pans with nonstick spray.
- Divide the cookie dough into 5 equal-sized balls. Press each dough ball into the tartlet pans; making sure it covers the sides and bottoms. Put the pans on a cookie sheet and bake until golden, about 15 to 18 minutes. Remove the pans from the oven and let cool completely. Turn the oven down to 325 degrees F.
- Put the chopped chocolate into a bowl. Add the heavy cream to a small saucepan over low heat. Bring the cream up to a low simmer. Pour the hot cream over the chocolate. Stir or whisk the chocolate and cream until smooth and melted. Stir in the corn syrup, sugar, and salt. Whisk in the beaten egg. Ladle the filling into the cooled tart shells and bake until the filling is set and the surface is glossy, about 15 to18 minutes. Remove the tartlets from the oven and let cool. Garnish with whipped cream and chocolate shavings and serve.
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DARK CHOCOLATE TART RECIPE - COOKING LSL
From cookinglsl.com
Ratings 3Calories 475 per servingCategory Dessert
- Place graham crackers in a food processor and pulse until fine crumbs.In a bowl, combine graham crackers, cocoa powder, sugar (optional) and butter. Mix with a spatula to combine.
- Heat heavy cream to a boil and remove from heat.Place chocolate in a bowl and pour cream over it. Let it stand for 1 minute, then whisk to combine. Let the mixture stand at room temperature for 4 more minutes.
- Place chocolate in a bowl. Heat heavy cream to a boil and remove from heat. Add to the chocolate. Let it stand for 2 minutes.
BEST CHOCOLATE TART RECIPE - HOW TO MAKE CHOCOLATE TART
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3/5 (1)Category Dessert
- Press dough into a 10” tart pan with a removable bottom, being sure to go all the way up the sides.
- Dock bottom of crust with a fork. Bake crust until firm to the touch, but still shiny, 12 to 15 minutes.
SIMPLE BAKED CHOCOLATE TART - GOOD THINGS BAKING CO
From goodthingsbaking.com
Reviews 8Category TartsCuisine DessertEstimated Reading Time 3 mins
- Preheat the oven to 350F. Place the chopped chocolate and butter in a medium mixing bowl. Heat the cream in a small saucepan until it’s simmering and steaming, then pour it over the chocolate and let it sit for 5-8 minutes. Slowly stir it together, mixing continually until the mixture is cohesive and smooth.
- Add in the egg, egg yolk, vanilla extract and salt, and stir until the mixture again looks smooth and glossy. It will be a bit lighter in color at this point.
- Place your prebaked tart shells on a baking sheet, and spoon the filling into each until it reaches the top edge. Bake for 12-15 minutes. The filling should be set around the edges, but the center should still have a wobble. Remove from the oven and allow to cool completely. Decorate as desired, and store in the refrigerator until serving.
SIMPLE CHOCOLATE TART | JAMIE OLIVER CHOCOLATE RECIPES
From jamieoliver.com
Servings 16Calories 436 per servingCategory Desserts
- Break up the chocolate. As soon as the mixture has boiled, remove from the heat and add the butter and chocolate.
- Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny.
CHOCOLATE TART RECIPE - GOURMET TRAVELLER
From gourmettraveller.com.au
Servings 10-12Estimated Reading Time 1 minCategory DessertTotal Time 1 hr 55 mins
- For sweet pastry, beat butter and sugar in an electric mixer, add flour and almond meal and stir to combine. Add egg yolk, lemon juice, vanilla seeds and 1 tbsp iced water and stir to combine. Pat into a disc, wrap in plastic wrap and refrigerate to rest (1 hour). Roll out pastry on a lightly floured surface to 5mm thick, line a 24cm-diameter fluted tart tin, trim edges and refrigerate to rest (30 minutes). Meanwhile, preheat oven to 180C. Blind bake tart until edges are golden (10-12 minutes), remove paper and weights, bake until base is golden (7-8 minutes) and set aside.
- Meanwhile, place chocolate in a bowl, set aside. Bring cream and milk to the simmer in a saucepan over medium heat, add to chocolate, stand until chocolate melts (1-2 minutes), stir to combine, cool slightly, then stir in beaten egg.
- Reduce oven to 130C. Pour chocolate mixture into tart and bake until just set with a slight wobble in centre (30-35 minutes). Set aside to cool, dust with cocoa and serve at room temperature with ice-cream.
FRENCH CHOCOLATE TART RECIPE - ESTER KOCHT
From esterkocht.com
Cuisine European, FrenchEstimated Reading Time 4 minsServings 12Total Time 1 hr 40 mins
- First, grease the spring-form cake tin or tart pan with butter, then dust it with cocoa powder and set aside. After that, put 200 g (7.1 oz) chocolate and butter in a small saucepan over medium-high heat, stirring frequently until the chocolate is melted. Remove from the stove and let it cool for approx. 5 minutes. It doesn't have to cool completely. In the meanwhile, chop the remaining 100 g (3.5 oz) chocolate and set aside.Preheat the oven to 175 degrees (347 °F), with both top and bottom heat.
- In a medium bowl, mix together eggs, icing sugar, vanilla extract and salt. Using a hand mixer or a whisk beat until creamy. Carefully add the cooled chocolate - butter mixture and beat briefly. Then stir in the chocolate pieces using a spatula or spoon.
- Whisk together the cornstarch, cocoa powder, and baking powder in a small bowl. Add the dry ingredients mixture to the batter. Using a spatula, mix until smooth. Pour the batter into a greased spring-form cake tin or tart pan. Bake for 25 minutes. Remove from the oven and let cool for at least 1 hour.
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5/5 (3)Total Time 50 minsCategory DessertCalories 451 per serving
- To make the filling: Heat the heavy cream in a pot over medium-low flame, until it simmers slightly around the edges.
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From thebigmansworld.com
5/5 (64)Category DessertCuisine AmericanCalories 189 per serving
- In a small saucepan or microwave safe bowl, heat up your coconut milk until warm. Once warm, add your chocolate/chocolate chips and let sit for 2-3 minutes. After that, whisk together the coconut milk and chocolate until smooth and glossy. Whisk in your vanilla extract.
- Transfer your chocolate tart filling into the pie crust. Refrigerate for 2 hours, or until firm. Sprinkle with sea salt, if desired.
NO-BAKE CHOCOLATE TART - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
4.8/5 (52)
- To make the crust: Pulse Oreo cookies, with filling, in a food processor until finely ground. Transfer crumbs to a medium bowl, add melted butter, and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Place it in the fridge for 30 minutes to firm up before adding the filling (or before baking the crust). If possible, I recommend to bake the crust in a 350F/180C preheated oven for 5-6 minutes, then let it cool completely on a wire rack before adding the filling. This will make the crust more crisp and less soft.
- To make the filling: In a medium heatproof bowl, place chopped bittersweet and milk chocolate. Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula, stir mixture until melted and smooth (if not completely melted, heat in the microwave for several seconds and stir, until melted). Pour mixture over chilled Oreo crust and refrigerate until set, at least 4 hours or overnight. You can make the tart a day ahead of time.
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