Chocolate And Berry Tart Food

CHOCOLATE BERRY TARTS

Steps:

• In a small microwave-safe bowl, melt 4 tablespoons butter; stir in cracker crumbs and sugar. Press onto the bottom and up the sides of two 4-in. fluted tart pans with removable bottoms. Freeze for 1 hour or until firm., In a small saucepan, combine the cream, cinnamon and remaining butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate chips until melted. Pour into crusts. Refrigerate until firm, about 1 hour., Just before serving, arrange berries over filling; sprinkle with confectioners' sugar.

CHOCOLATE-RASPBERRY TART

Steps:

• Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
• In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.

CHOCOLATE AND BERRY TART

Steps:

• Preheat oven to 350°F. Roll out pastry on floured surface to 14x11-inch rectangle. Trim two 1-inch-wide strips off each edge (for a total of 8 strips) and reserve. Transfer pastry rectangle to ungreased baking sheet. Pierce rectangle all over with fork. Brush with glaze. Arrange 1 pastry strip atop each edge of rectangle, trimming to join strips at corners. Brush with glaze. Top each edge with remaining pastry strips, covering corner seams and trimming to square off. Brush with glaze. Sprinkle with sugar. Bake 5 minutes. Pierce pastry rectangle (not sides) all over with fork. Continue baking until golden, about 20 minutes longer. Cool on rack.
• Melt chocolate in top of double broiler over simmering water, stirring until smooth. Add 1 tablespoon jelly; stir until melted. Add 2 tablespoons sour cream; mix until smooth. Spread in crust.
• Melt remaining 1/4 cup jelly in small saucepan over low heat, stirring often. Combine berries in bowl. Add melted jelly; stir to coat. Immediately spoon berries atop soft chocolate in crust, covering chocolate completely. Chill just until set, about 1 hour. Let stand at room temperature. (Can be made 6 hours ahead.)
• Combine 1/4 cup sour cream and crème de cassis. Serve with tart.

CHOCOLATE TART

Steps:

• Sift together the confectioners' sugar, flour, and salt into a bowl. Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not over mix. Turn the dough out onto the counter and divide it in 2. Shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 1 month. Let the dough stand at room temperature for 30 minutes to soften. Lightly butter 2 (9 1/2-inch) fluted tart pans with removable bottoms. Dust a work surface lightly with flour. Dust one of the discs lightly with flour and, using a floured rolling pin, roll it out into a rough 12-inch circle. Lift the dough often, making sure that the work surface and dough are lightly floured at all times. Roll the dough up onto the rolling pin and gently unroll it over one of the prepared tart pans. Press the dough into the pan and roll the pin over the top of the pan to remove the excess dough. Prick the bottom of the tart shells all over with a fork. Chill the tart shells for 20 minutes. (The tart shells can be refrigerated for up to 24 hours.) To partially bake the tart shells, preheat the oven to 325 degrees. Lightly butter 2 pieces of aluminum foil large enough to generously line each tart pan. Line the tart shells with the foil, buttered side down, and fill with dried beans, rice or pie weights. Bake the tart shells for 15 minutes. Remove the foil and beans and continue baking for 5 minutes, until just set; the tart shells should have little or no color. Cool completely on a wire rack. To prebake the tart shells, preheat the oven to 325 degrees. Lightly butter 2 pieces of aluminum foil large enough to generously line each tart pan. Line the tart shells with the foil, buttered side down, and fill with dried beans, rice, or pie weights. Bake the tart shells for 15 minutes. Remove the foil and beans and continue baking for 8 to 10 minutes longer, until evenly golden brown. Cool completely on a wire rack.
• Place the chocolate in a medium bowl and set a sieve over the bowl. Set aside. Put the cream in a medium saucepan. Scrape the seeds from the vanilla bean into the pan, add the bean, and bring to a boil. Pour the hot cream through the sieve onto the chopped chocolate. Allow to stand for 30 seconds to melt the chocolate, then whisk until the chocolate is completely melted and the mixture is smooth. Whisk in the egg yolks and butter until it is melted. Pour the filling into the baked tart shell. Refrigerated until set, at least 2 hours and up to 24 hours. Bring the tart to room temperature before serving.

NO-BAKE MIXED BERRY TART

Steps:

• For the dark chocolate graham cracker crust: Break the chocolate into pieces and place in the bowl of a food processor along with the graham cracker crumbs. Blend together until combined. Cut the stick of butter into several pieces and add to the food processor. Blend again until the mixture starts to clump together and has the consistency of wet sand.
• Dump the crumb mixture into a 10-inch round deep tart pan with 2-inch sides and a removable bottom. Press the crumbs into the bottom and towards the sides of the pan using the bottom of a glass. Then press down from the top with your thumb along the lip of the crust and press against the wall of the crust to create a scalloped edge. Gently scrape away the inside of the tart walls with a spoon while still pressing down from the top so that the crust is consistently 1/2-inch to 2/3-inch thick all the way around. Press and smooth the crumbs across the bottom of the pan. Refrigerate the crust for about 1 hour.
• For the strawberry smoothie mousse filling: Sprinkle the gelatin over the coconut milk in a medium microwave-safe bowl and let sit 1 minute. Microwave on high for 40 seconds, then stir until the gelatin is completely dissolved.
• Pulse the strawberries, 1 tablespoon sugar and the coconut gelatin mixture in a food processor or blender until the berries are pureed. Add the cream cheese, Greek yogurt and vanilla extract and continue blending until smooth. Taste and add another tablespoon of sugar if desired, then scrape down the sides and blend again. Pour into the prepared crust and refrigerate for 2 hours.
• For the decorative topping: Gently push the strawberries decoratively into the semi-gelled filling, then press in the blueberries, blackberries and raspberries to make a pretty pattern. Sprinkle the hazelnuts over the surface. Refrigerate until set, 4 to 6 more hours or overnight.
• To unmold the pie, carefully press up from the bottom of the tart pan, then slice with a sharp knife (the crust will be very firm) and serve.

CHOCOLATE CUSTARD-BERRY TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Blend flour, butter, and sugar together in a food processor until crumbly. Pour in water; mix until crust dough holds together. Press into the bottom and sides of a 9-inch tart pan. Poke holes in dough with a fork to eliminate air bubbles.
• Bake in the preheated oven until golden brown, about 20 minutes. Remove from oven; increase oven temperature to 375 degrees F (190 degrees C).
• Chop chocolate and place in a microwave-safe bowl. Microwave in 15-second intervals, stirring occasionally, until melted; spread over baked crust.
• Beat cream cheese, sugar, flour, vanilla extract, and egg together in a bowl using an electric mixer until smooth; spread filling over chocolate layer.
• Arrange berries tightly and evenly over cream cheese filling. Mix raspberry syrup and blackberry schnapps together in a small bowl; brush over berries using a pastry brush.
• Bake in the preheated oven until berries are reduced and filling begins to set, about 35 minutes. Remove from oven; filling will set completely as it cools.

BERRY-CHOCOLATE PAN TART

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine cookie crumbs, nuts and butter; press onto bottom of prepared pan. Bake 10 min.; cool.
• Microwave chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until completely melted. Whisk in 2 cups COOL WHIP; pour over crust. Let stand 30 min. or until firm.
• Beat pudding mixes and milk in large bowl with whisk 2 min.; stir in remaining COOL WHIP. Spread over chocolate layer in pan; top with berries. Refrigerate 2 hours.
• Use foil handles to remove dessert from pan. Microwave caramel bits and milk in microwaveable bowl 2 min.; stir until caramel bits are completely melted and mixture is well blended. Drizzle over dessert.

EASY MIXED BERRY AND CHOCOLATE TART RECIPE BY TASTY

Steps:

• Position an oven rack in the bottom third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Fill a small saucepan with about an inch of water and bring to a strong simmer. Place a medium heatproof bowl over the pot (making sure the bottom isn't touching the water) and add the chocolate chips. Melt, stirring often, until completely smooth, about 2 minutes. Remove the pot from the heat but leave the bowl sitting over the water so the chocolate stays warm. Alternatively, microwave the chocolate chips in 30-second intervals, stirring between, until melted and smooth.
• In a medium bowl, toss the thawed berries with the cornstarch and granulated sugar until fully coated.
• Lay the thawed puff pastry sheet on the prepared baking sheet. Drizzle the melted chocolate over to the center of the pastry and spread evenly, leaving a 1½-inch border around the edges. Scoop the berries on top of the chocolate. Fold the edges of the pastry over the berries.
• In a small bowl, whisk together the honey and warm water until fully combined. Brush the honey mixture over the exposed pastry.
• Bake the tart until the pastry is puffed and golden brown, 18-20 minutes. Remove the tart from the oven and let cool for 15-20 minutes.
• Dust the tart with powdered sugar, then slice and serve.
• Enjoy!

WEIGHT WATCHERS CHOCOLATE BERRY TARTS

Steps:

• Prepare pudding with the 1% milk according to package directions.
• Mix together the berries and pudding in a large mixing bowl.
• Fold in whipped topping.
• Divide evenly among crusts.
• Cover and refrigerate until chilled (2 hours).

WHITE CHOCOLATE MOUSSE AND BERRY TART

Steps:

• For Crust:
• Combine flour, sugar and salt in large bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal. Beat egg yolks to blend in small bowl. Pour yolks over flour mixture and stir with fork to combine. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Dough can be prepared 3 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before continuing.)
• Preheat oven to 375°F. Roll out dough between sheets of waxed paper to 14-inch round (scant 1/4 inch thick). Peel off top sheet of waxed paper. Using second sheet of paper as aid, invert dough into 11-inch-diameter tart pan with removable bottom. Carefully press into pan. Trim and finish edges, patching any holes with scraps. Freeze until firm about 15 minutes.
• Line crust with aluminum foil and fill with dried beans or pie weights. Bake until sides are set, about 23 minutes. Remove beans and foil and continue baking until crust is golden brown, piercing bottom with toothpick if crust bubbles, about 12 minutes. Remove from oven. Immediately sprinkle chocolate over crust. Let stand until chocolate melts, about 4 minutes. Using back of spoon, carefully spread chocolate over bottom and up sides of crust. Cool.
• For Filling:
• Measure 1 tablespoon crème de cassis liqueur into heavy small saucepan; sprinkle unflavored gelatin over and let stand 5 minutes to soften. Add 3/4 cup whipping cream and stir over low heat until gelatin dissolves. Add 7 ounces white chocolate and stir until melted and smooth. Transfer to medium bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
• Whip remaining 1/2 cup whipping cream in medium bowl until soft peaks form. Add remaining 2 tablespoons crème de cassis and whip until stiff peaks form. Fold whipped cream into white chocolate mixture. Fold in raspberries. Spoon filling into crust. Refrigerate until beginning to set, about 30 minutes. Arrange strawberries atop filling, cut sides down and points toward edge. To form optional white chocolate curls, slide vegetable peeler across white chocolate. Garnish tart with chocolate curls. (Tart can be prepared 6 hours ahead. Refrigerate.)

CHOCOLATE FRUIT TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, sugar, cocoa powder, and salt together in a bowl. Cut in 1/2 cup plus 3 tablespoons butter using a pastry cutter or 2 knives until mixture resembles coarse meal. Mix in egg and egg yolk until dough comes together.
• Roll out the dough on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom.
• Bake in the preheated oven until dry to the touch, about 25 minutes.
• Meanwhile, prepare the pastry cream. Bring milk to a simmer in a medium saucepan.
• Whisk eggs, sugar, and flour together in a large bowl until smooth. Whisk in hot milk, a little at a time, until custard is smooth. Pour custard back into the saucepan; add lemon zest. Cook, whisking constantly, until pastry cream thickens and comes to a boil, 5 to 7 minutes. Remove from heat, discard lemon zest, and let cool.
• Remove tart crust from the oven and let cool to room temperature, about 20 minutes.
• Unmold crust and fill with cooled pastry cream. Pile cherries in the center. Arrange peach slices in a ring around the cherries. Arrange kiwi slices in a ring around the peaches.