CHOCOLATE CREAM TART
You can make the chocolate-wafer crust and custardy chocolate filling up to a day in advance. Spread with whipped cream and garnish with chocolate curls just before serving. Martha made this recipe on episode 613 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 14
Steps:
- Make the crust: Preheat oven to 350 degrees. In a food processor, pulse wafers until fine crumbs form. Add butter, sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch fluted tart pan. Bake until crust is fragrant, about 15 minutes. Let cool completely on a wire rack.
- Make the filling: In a medium saucepan, heat milk, egg yolks, sugar, and cornstarch over medium-high, whisking occasionally, until simmering. Reduce heat to medium and add chocolate. Continue to cook, stirring constantly, until bubbling and thick, 4 to 5 minutes (about 2 minutes after it comes to a boil). Add salt and remove from heat. Stir in vanilla or bourbon. Let cool about 10 minutes, whisking 2 or 3 times.
- Pour custard into baked and cooled crust. Press a piece of plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours or up to 1 day.
- Make the topping: With an electric mixer on medium-high speed, whisk cream just until soft peaks form. Add confectioners' sugar and whisk until stiff peaks form. Spread whipped cream over custard. Garnish tart with chocolate curls just before serving.
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 RASPBERRY CREAM TARTS
A decadent Chocolate Raspberry version of the traditional, beautiful fruit & cream tart
Provided by Shani
Categories dessert
Yield 12 servings
Number Of Ingredients 24
Steps:
- In a bowl, whisk together the AP flour, almond flour, cocoa powder and salt. Set aside
- Beat the butter and powdered sugar in the bowl of a stand mixer with the paddle attachment until light and fluffy
- Beat in the egg & yolk one at a time. Mixing until they are completely combined before adding the next. Scrape the bowl several times.
- With the mixer on low speed, beat in the flour mixture just until the dough comes together and there is no more visible flour. Like most batters and doughs, be careful not to overmix. The dough should be able to be pressed together between your fingertips and hold when done. If the dough appears dry or doesn't hold together at this point, lightly mix in up to 1 tablespoon cream or milk.
- Chill the dough before rolling: Dump the contents of the mixer bowl on a piece of plastic wrap. Gather the dough together and press it into a round disk. This will make rolling it out into a circle easier. Wrap in plastic wrap, and chill for at least 1 hour, or up to 2 days.
- When ready to roll, remove the dough from fridge and let soften on the counter. Now the butter in the dough has chilled and firmed up enough to hold together when you roll it, but it's probably actually a bit too firm. Let it warm up on the counter just enough so it's still cool to the touch, but starting to feel pliable.
- Roll the dough out to 1/8" thick on a piece of parchment paper. Use a template to cut your desired shape
- Transfer parchment paper with your shape to a cookie sheet and chill in freezer for 10 minutes before baking
- Bake at 350 for 10- 13 minutes
- Cool completely before assembling tart
- In medium sauce pan and bring milk to a simmer
- Beat egg yolks, granulated sugar, flour and cornstarch in medium bowl on high speed until thick and pale yellow, about 2 minutes
- Gradually pour about one third of the hot milk into the egg mixture, whisking to combine. Scrape the egg mixture back into the pan and cook over medium low heat, whisking constantly and scraping bottom and corners of pan to prevent scorching, until custard is thickened and beginning to bubble. Then continue to cook, whisking, for about 45 to 60 seconds.
- Remove from heat and which in chocolate and vanilla bean paste until the chocolate is completely melted
- Using clean spatula, scrape the custard into a clean bowl.
- Cover the surface with a piece of parchment paper, let cool then refrigerate until completely cold
- Make the chocolate whipped cream. Dissolve the gelatin in the water and let sit for 5 minutes. Melt in microwave for 15 seconds. Let cool to 80F
- In a small bowl sift together cocoa powder and powdered sugar
- In a separate small bowl, start whipping the heavy cream with a hand mixer on low.
- Just as the cream starts to thicken add the sugar/cocoa mixture and the vanilla
- Mix until combined
- drizzle in your cooled gelatin
- Continue whipping on high until it becomes thick. Be careful not to over whip! You will end up with chocolate butter
- Once the pastry cream is completely cold fold in the chocolate whipped cream
- Put into a large piping fitted with a #2 wilton tip
- Heat heavy cream in microwave until boiling, about 1 minute
- Add boiling heavy cream to chocolate and let sit 5 minutes
- Whisk to combine. If chocolate is not fully melted, heat in microwave for 10 second intervals whisking in between until smooth and fully combined
- Add freeze dried raspberry powder and mix well
- You will also need a batch of fresh Raspberry compote. See link to recipe in notes below
- Secure 1 layer of tart crust to a plate with a bit of the ganache (it should be soft and spreadable)
- Spread a nice layer of the ganache then a nice layer of the raspberry compote
- Pipe concentric dots of the diplomat cream over the whole surface
- Gently place the second tart crust on top and repeat the above steps
- Add your Flowers, treats and fruit
- Keep refrigerated and enjoy within 2 days. Best if eaten the same day.
CHOCOLATE "CREME EGG" TART
This decadent dessert delivers the flavor of a certain beloved Easter candy in the form of an elegant tart with a crispy cookie crust.
Provided by Rhoda Boone
Categories Easter Tart Candy Chocolate Cream Cheese Dessert Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 12-16 servings
Number Of Ingredients 22
Steps:
- Make the crust:
- Preheat oven to 350°F. Grease tart pan with butter. Pulse cookies and salt in a food processor until cookies are finely ground. With the motor running, slowly pour in melted butter and process until well combined.
- Using a measuring cup, firmly press cookie mixture into bottom and up sides of tart pan. Bake crust until firm, about 10 minutes. Transfer pan to a wire rack and let cool 15 minutes.
- Make the filling:
- Using an electric mixer on medium-high speed, beat corn syrup, cream cheese, butter, vanilla, and salt in a large bowl, scraping down sides of bowl as needed, until combined, 1-2 minutes. Add powdered sugar and beat on low 1-2 minutes, then increase speed to medium and beat until incorporated, 1-2 minutes more. Transfer 1/2 cup filling to a medium bowl. Transfer remaining filling to a pastry or large resealable plastic bag; this is the "egg white" filling.
- Add yellow and red food coloring a few drops at a time to filling in bowl to match the color of an orange egg yolk. Transfer "yolk" filling to another pastry or large resealable plastic bag.
- Make the chocolate ganache and assemble the tart:
- Heat both chocolates in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring with a spatula, until chocolate is melted.
- Meanwhile, heat cream in a small pot over medium, stirring occasionally, until warmed through and small bubbles start to appear on the surface.
- Add salt to melted chocolate, then remove from heat and gradually whisk in cream until incorporated. Whisk in butter, then corn syrup, until smooth and combined.
- Pour 1 1/2 cups ganache into cooled crust; reserve remaining ganache in bowl. Chill filled crust until set, about 30 minutes.
- Snip off ends of pastry bags to create a 3/8" hole. Pipe "yolk" filling in a tight spiral in the center of the tart to create an orange "yolk" about 3" wide and 1/2" thick. Pipe "egg white" filling around "yolk" in a tight spiral, about 1/2" thick, leaving about a 1/2" ring of chocolate showing around "egg white" filling at the edges of tart.
- Set bowl with ganache over a pot of barely simmering water; heat ganache, stirring, until it pours easily. Pour over filling until covered; do not overfill. Chill until set, at least 3 hours. Let sit at room temperature 15 minutes before serving.
- Do Ahead
- Tart can be made 1 day ahead. Chill until set, then cover loosely with plastic wrap.
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.
CHOCOLATE TART
I got the recipe for this chocolate tart from the show "The Naked Chef" by Jamie Oliver. I haven't tried it yet but it seems like a great easy to make dessert. See how you go with it. Good Luck!
Provided by Zee Merchant
Categories Tarts
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 150°C.
- Bake the pastry shell for about 10 minutes or until it is almost cooked and golden.
- Meanwhile, in a bowl add butter, chocolate, salt and cocoa powder. Put bowl over a saucepan with simmering water and heat until melted and glossy.
- While above is melting, mix together eggs and caster sugar until smooth.
- Then add sour cream and golden syrup to the eggs and mix again till you get a smooth mixture.
- Now add the melted chocolate mixture to the eggs and mix well until combined.
- Pour this batter into the prepared pastry shell and bake for 40 minutes at 150°C.
- Cool. Sprinkle with icing sugar and serve with whipped cream.
Nutrition Facts : Calories 485.9, Fat 37.3, SaturatedFat 22.5, Cholesterol 145.4, Sodium 73.6, Carbohydrate 45.5, Fiber 7.8, Sugar 27.8, Protein 9.2
CHOCOLATE COCONUT TARTS
TO DIE FOR!! Nice and quick for that morning tea with the girls!! * Hint: Use wet fingertips when pressing coconut mixture into patty pan. * Shortcut: To make chocolate filling, place cream and chocolate into a heatproof microwave-safe bowl. Heat, uncovered, for 1 to 11/2 minutes on HIGH (100%) power, stirring every 30 seconds, or until melted and smooth. Time does not include cooling time in fridge.
Provided by An_Net
Categories Tarts
Time 1h
Yield 18 tartlets
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C Lightly grease an 18 x 2-tablespoon (40ml) capacity patty pan.
- Make base:.
- Place all ingredients into a bowl. Mix until well combined. Press a tablespoonful of mixture into base and sides of each patty hole to form small cases (see hint). Bake for 8 to 10 minutes, or until light golden. Loosen tarts while hot. Set aside to cool in pan.
- Make filling:
- Place cream and chocolate into a small saucepan over low heat (see shortcut). Cook, stirring constantly, for 4 minutes, or until melted and smooth. Transfer to a bowl.
- Stir egg yolks into chocolate mixture. Spoon mixture into coconut cases so each is three-quarters full. Refrigerate for 1 hour, or until chilled.
- Preheat oven to 220°C Beat eggwhites to soft peaks. Add sugar, 1 tablespoonful at a time, beating until thick and glossy. Top each pie with meringue. Bake for 8 to 10 minutes, or until firm to the touch. Set aside to cool before serving.
Nutrition Facts : Calories 167.4, Fat 11.8, SaturatedFat 7.5, Cholesterol 41.3, Sodium 30.1, Carbohydrate 17.6, Fiber 2.7, Sugar 11.7, Protein 3.4
VEGAN CHOCOLATE TART
A slice of this rich, vegan chocolate tart is the perfect way to end a meal. This indulgent dessert is easy to make with just a handful of ingredients
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 55m
Number Of Ingredients 8
Steps:
- To make the pastry, whizz the flour, cocoa and icing sugar in a food processor with a pinch of salt until uniform in colour. Pour in the melted coconut oil and pulse until the mixture looks like rubble. Add 2-3 tbsp ice-cold water and pulse again until the pastry just comes together. Knead briefly on a work surface, then wrap and chill for 30 mins.
- Roll out the pastry in between two sheets of baking parchment and use to line an 18-20cm tart tin. Chill for 10 mins in the tin while you heat the oven to 200C/180C fan/gas 6.
- Put a scrunched-up sheet of parchment over the pastry and fill with baking beans. Bake for 15 mins, remove the parchment and beans, and bake for another 10 mins until crisp and cooked through. Leave to cool in the tin, then trim the edges with a serrated knife.
- Measure out 100ml Elmlea Double Plant Cream Alternative and chill for later. Heat the remainder in a saucepan over a low heat until just steaming. Put the finely chopped chocolate into a bowl and pour over the hot liquid. Leave for 2 mins, then stir well to melt all the chocolate and make a smooth, shiny ganache. Add a pinch of salt.
- Pour the ganache evenly into the tart tin, then chill for 2 hrs until set. Whisk the reserved plant cream until thickened and softly whipped. Serve the tart in slices topped with the raspberries, a dusting of icing sugar and a dollop of whipped plant cream to serve.
Nutrition Facts : Calories 516 calories, Fat 38 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.12 milligram of sodium
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
DARK CHOCOLATE COCONUT CREAM TART
You know that famous candy bar with creamy coconut covered in chocolate with a little almond top? Well I decided to make a tart inspired by that delicious treat and cousins, let me tell you, this decadent dessert tastes just like that candy bar (but it's so much better).
Provided by Kardea Brown
Categories dessert
Time 2h20m
Yield One 10-inch tart (6 to 8 servings)
Number Of Ingredients 23
Steps:
- For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
- Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
- For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
- Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
- For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
- Spoon the whipped cream over the tart and garnish as desired.
SALTED CARAMEL CHOCOLATE TART WITH CANDIED PEANUTS
This salted caramel chocolate tart has a graham cracker crust, layered with a salted caramel, peanuts, chocolate ganache and candied peanuts.
Provided by Britney
Categories Dessert
Time 1h10m
Number Of Ingredients 16
Steps:
- Add graham crackers, sugar, and pinch of salt to a food processors and pulse until crumbly. Slowly add butter and vanilla extract and continue to pulse until texture resembles wet sand. Add to a tart pan and press against the sides and bottom, ensuring crust is evenly distributed throughout the pan. Place in the freezer.
- Add sugar to a large sauce pan over medium low heat. Stir occasionally until sugar has melted. Reduce heat to low and add butter. Stir until melted and then add heavy cream. Caramel will break apart but whisk continuously. If needed, increase heat to medium until mixture comes back together and is smooth then remove from heat.
- Add salt and peanuts and fold together. Allow caramel to cool for about 10-15 minutes then pour on top of graham cracker crust and place back into the freezer.
- Make the chocolate ganache layer by adding heavy cream to a sauce pan over low heat. Do not boil. Warm for about 2-3 minutes, then add dark chocolate chips. Whisk together until chocolate has melted and remove from the heat. Pour on top of the caramel layer and place into the refrigerator. Allow tart to set for 2-3 hours.
- Optional step: To make the meringue, use a hand mixer or stand mixer with the whisk attachment and add egg whites. Beat on medium until eggs become frothy/bubbly, then add sugar very very slowly until stiff peaks form. Continue whisking and add vanilla extract and cream of tartar or white vinegar. Place into a piping bag and pipe on top of tart.
- Chop up peanuts and garnish on top of the tart.
Nutrition Facts : Calories 642 kcal, ServingSize 1 serving
More about "chocolate cream tart food"
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.
DOUBLE-CHOCOLATE CREAM TART RECIPE | MYRECIPES
From myrecipes.com
Servings 12Calories 266 per serving
- Combine 1/4 cup flour, ice water, and 1 teaspoon vanilla, stirring with a whisk until well-blended; set aside. Combine 3/4 cup flour, 1/4 cup cocoa, sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; toss with a fork until moist and crumbly (do not form a ball). Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 13-inch circle. Place dough in freezer 30 minutes or until plastic wrap can be easily removed.
- Remove top sheet of plastic wrap; fit dough, uncovered side down, into a 10-inch round removable-bottom tart pan coated with cooking spray. Remove remaining sheet of plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork; bake at 350° for 4 minutes. Cool on a wire rack. Place tart pan on a baking sheet; set aside.
- Beat 1/2 cup cocoa and milk at medium speed of a mixer until blended. Add cheese; beat well. Add 2 teaspoons vanilla, egg, and egg white; beat just until smooth. Pour mixture into crust; bake at 350° for 25 minutes or until set. (Do not overbake.) Cool completely on a wire rack.
CHOCOLATE CUSTARD TARTS - THE IRISH TIMES
From irishtimes.com
Servings 4Estimated Reading Time 2 minsAuthor Vanessa GreenwoodTotal Time 30 mins
- To make the sweet pastry: If making pastry by hand, sieve the flour and icing sugar together into a bowl. With the tips of your fingers, rub in the diced butter until all the butter is worked in and it resembles fine breadcrumbs. Use a knife to work in the egg yolk and water then bring together to form a dough, wrap in clingfilm and refrigerate for 20 minutes (to make pastry in a food processor, simply add ingredients in the same order).
- Roll out pastry on a lightly floured work surface and use to line 4 tartlet tins, trim away excess pastry. Cut squares of parchment paper to line and fill the pastry cases with baking beans. Bake blind in an oven pre-heated to 170°C for 15 minutes until the pastry is par-baked. Remove from oven and remove paper and beans.
- For the chocolate custard filling. In a small heavy based pan, heat the cream and milk until they just reach boiling point.
CHOCOLATE CARDAMOM CREAM TART WITH PISTACHIO ... - FOOD & WINE
From foodandwine.com
Category Tarts
- In the bowl of a food processor, combine the flour, sugar, and salt; pulse a few times to blend. Add the butter and pulse until the mixture resembles coarse meal. Add 3 tablespoons water and pulse just until the mixture is moistened and holds together when gently squeezed. Add up to 1 more tablespoon water if necessary but be careful not to make the dough too wet. Tip the dough out onto a piece of plastic wrap. Use the edges of the plastic wrap to lift and press the dough into a cohesive piece. Wrap with plastic and shape into a flat rectangle. Chill for at least 1 hour (and up to 3 days).
- In a small pot, combine the milk and cardamom; bring to a simmer over medium-high. Turn the heat off and let stand, covered, for at least 30 minutes (or up to an hour).
- Place the bittersweet and milk chocolate in a medium bowl and place a fine-mesh sieve on top. In a small bowl, whisk together the cornstarch and sugar.
- Whisk the cornstarch mixture into the pot of milk. Whisk in the cream, egg yolks, butter, and salt until thoroughly blended. Bring the mixture to a simmer over medium heat, stirring constantly, until it has come to a very slow boil for 1 minute and has thickened nicely. You may have to switch between a whisk and a spatula to ensure a smooth texture. Adjust the heat as necessary to keep the mixture from scalding or overheating. Immediately pour the custard through the sieve over the chocolate, using a rubber spatula to push the custard through the sieve. Discard the solids in the sieve. Whisk the hot custard into the chocolate until the custard is smooth. Top with a piece of plastic wrap and let cool.
CHOCOLATE CREAM TART RECIPE | DESSERT RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 1 min
ROBINHOOD | RASPBERRY CHOCOLATE CREAM TART
From robinhood.ca
10 BEST CHOCOLATE CREAM CHEESE TART RECIPES - YUMMLY
From yummly.com
CHOCOLATE CREAM TART - SPINACH TIGER
From spinachtiger.com
Reviews 4Servings 6Cuisine AmericanCategory Dessert
- Working with a stand mixer fitted with the whisk attachment or a hand mixer in a large bowl, beat the cream until it just starts to thicken. Beat in the confectioners' sugar and vanilla and continue to beat until the cream holds firm peaks.
- Put the flour, cocoa, confectioners’ sugar and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in — you should have pieces the size of oatmeal flakes and some the size of peas. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition.
DARK CHOCOLATE TART | LOW CARB, KETO-FRIENDLY - KETOCONNECT
From ketoconnect.net
4.8/5 (27)Category DessertAuthor Megha BarotCalories 190 per serving
- Make crust: preheat the oven to 350 degrees. Combine all the crust ingredients in a small mixing bowl using a spatula.
- Divide the crust mixture amongst two 4-inch tart pans and mold to the pan using your hands or the spatula. Push the crust mixture up the sides of the pan.
- Poke holes in the crust using a fork and bake for 10-12 minutes, until the edges have slightly browned.
NO BAKE CHOCOLATE TART- JUST 4 INGREDIENTS! - THE BIG MAN ...
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.
CHOCOLATE CREAM TART {VEGAN, GLUTEN-FREE} • THE BOJON GOURMET
From bojongourmet.com
5/5 (1)Total Time 1 hrCategory DessertCalories 571 per serving
- In the bowl of a blender (preferably high-speed) or food processor, combine the soaked and drained cashews, cocoa powder, ground chia seed, maple syrup, water, salt, and vanilla. Blend until very smooth, starting on low and gradually increasing to high, about 2 or 3 minutes in a high-speed blender and longer if needed. Add the coconut oil and blend briefly until smooth. Pour the filling into the crust; you’ll have about a cup left over to chill and eat as pudding. Chill the tart until firm, at least 4 hours and up to a day or two.
- When ready to serve, remove the sides from the tart pan and place the tart on a serving board or platter. Without tilting or shaking the can, remove the coconut cream from the refrigerator and carefully open. Scoop the hardened cream into the bowl of a stand mixer fitted with the whip attachment (or into a large bowl with an electric beater), leaving behind and discarding the clear liquid. Whip on high speed until fluffy and mounded like softly whipped cream, then beat in the maple syrup and vanilla to incorporate.
CRANBERRY CHOCOLATE CREAM TART - FAMILYSTYLE FOOD
From familystylefood.com
4.7/5 (3)Total Time 6 hrs 30 minsCategory DessertsCalories 593 per serving
- Sprinkle the gelatin over ¼ cup water in a medium bowl and let it soften for 10 minutes. Put the cranberries in a saucepan with the sugar and ¼ cup water. Bring to a boil, stirring to dissolve sugar. Lower heat to a simmer and cook an additional 5 minutes or so — you want to soften the cranberries but keep their plump shape.
- Blend the mascarpone, sugar, and cocoa together until smooth, by hand or using the paddle attachment of a heavy duty mixer. Spread the filling over the cooled crust and refrigerate at least 2 hour.
BITTERSWEET CHOCOLATE TART WITH COFFEE MASCARPONE CREAM ...
From foodandwine.com
4/5 Total Time 3 hrs 30 minsServings 1
- In a food processor, pulse the flour with the confectioners' sugar and salt. Add the butter and egg yolk and process until a soft, crumbly dough forms. Transfer the dough to a 9 1/2-inch fluted tart pan with a removable bottom. Pat the dough over the bottom and up the side of the pan in an even layer. Refrigerate until firm.
- Preheat the oven to 350°. Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake the shell for 30 minutes, or until golden around the edge and dry in the center. Remove the parchment and weights and cover the rim with foil. Continue to bake the shell for 15 to 20 minutes longer, or until golden and cooked through. Transfer to a rack; let cool.
- In a small saucepan, heat the cream with the milk over moderate heat until small bubbles appear around the edges. Off the heat, add the chocolate and let stand for 1 minute, then whisk until smooth. Let cool for 5 minutes. Whisk in the egg; the mixture will thicken slightly.
- Set the tart shell on a baking sheet and fill it with the chocolate custard. Bake for 25 minutes, or until set around the edges, but still very jiggly in the center. Transfer the tart to a rack to cool, then refrigerate until chilled.
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From veenaazmanov.com
Ratings 15Category DessertsCuisine American, FrenchTotal Time 3 hrs 15 mins
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From goodhousekeeping.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory Dinner Party, DessertCalories 542 per serving
- To make the pastry, pulse the flour, cocoa powder, icing sugar and a pinch of salt in a food processor to combine.
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From recipesfromitaly.com
4.8/5 (4)Total Time 1 hr 10 minsCategory Dessert RecipesCalories 343 per serving
- Make a sort of ball and wrap the pastry in a plastic wrap and let it cool in the refrigerator for 2 hours.
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From happyfoodhealthylife.com
5/5 (1)Total Time 45 minsCategory Vegan Dessert RecipesCalories 658 per serving
- Prepare a round 8 x 2-inch springform baking pan (springform means the pan has a removable bottom) by cutting a piece of parchment paper the exact shape and size as the bottom section.
- Put the Oreo cookies in a Ziplock bag and crush them with a rolling pin. Speed tip alternative: Toss the Oreos in a food processor with the S blade and pulse until crushed.
- Transfer crumbs to a medium bowl and add melted butter. Stir until cookies are moistened.
- Now transfer the cookie crumbs into the bottom of the pan with your hands and press onto the bottom and up the sides of the pan, to create a 1-inch edge. Place in the freezer for 15 minutes.
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From driscolls.com
4.8/5 (93)Calories 265Servings 8Cholesterol 108.15 mg
CHOCOLATE TART - VIRTUAL HISTORY WESTPORT
From virtualhistorywestport.org
Estimated Reading Time 3 mins
RAW STRAWBERRY TART WITH WHITE CHOCOLATE CREAM - SWOON FOOD
From swoonfood.com
Estimated Reading Time 8 mins
CHOCOLATE CREAM TARTS - SIMPLY STACIE
From simplystacie.net
4.7/5 (3)Total Time 30 minsCategory DessertsCalories 147 per serving
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From homecookingadventure.com
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From info.ketochow.xyz
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