EASY CHOCOLATE RASPBERRY TART
Provided by Food Network Kitchen
Time 1h45m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 375 degrees F. Open up the 2 pieces of pie crust dough and lay one down on your work surface. Dip your finger in water and run it around the perimeter of the dough. Place the second piece on top; the water will help them adhere to each other. Roll out the combined dough to a 12-inch circle and press into a 9-inch tart pan. Use a fork to gently prick holes all over the bottom of the crust. With your rolling pin, roll over the top of the tart pan to trim the excess dough. Place a piece of nonstick foil down onto the dough and fill it with dried beans, uncooked rice or pastry beans. Bake until the tart begins to cook and brown slightly, about 20 minutes; remove the foil and bake until a deep golden brown, for an additional 20 minutes. Set aside to cool while making the filling. The crust can also be made 1 day in advance, cooled and then covered in foil for later use.
- 2. Heat the cream, milk and sugar in a medium saucepan over low heat until the sugar is dissolved and the liquid is simmering, about 5 minutes. Add the chocolate, turn off the heat and let stand for 5 minutes. Whisk until the chocolate is thoroughly melted and the mixture is blended. Set aside to cool for 5 minutes. Use a rubber spatula to gently fold the egg into the cooled chocolate mixture.
- 3. Spread the jam over the bottom of the tart. Pour the chocolate mixture into the prepared tart over the jam and bake until the filling is slightly firm but still has a bit of movement in the center, 25 to 30 minutes. Remove from the oven and place on a rack to cool.
- 4. Dust with cocoa powder and garnish with raspberries. Serve at room temperature or chilled.
CHOCOLATE GANACHE AND RASPBERRY TART
Provided by Anna Pump
Categories Milk/Cream Food Processor Chocolate Dessert Bake Valentine's Day Raspberry Kahlúa Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makaes 8 servings
Number Of Ingredients 12
Steps:
- Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.
- Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
- Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.
- Bake crust until golden, 25 minutes; cool.
- Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.
- Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
CHOCOLATE-RASPBERRY GANACHE FROSTING
Make and share this Chocolate-Raspberry Ganache Frosting recipe from Food.com.
Provided by JamesDeansGirl
Categories Dessert
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; remove pan from heat.
- Add the chocolate chips, preserves, and butter, shaking the pan to immerse the chocolate and as much of the preserves and butter as possible.
- Let stand for 1 1/2 minutes, or until the chocolate has melted.
- Beat the mixture with a wire whisk until smooth.
- Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed.
- *Trywith milk chocolate or white chocolate chips.
- *.
Nutrition Facts : Calories 1204.7, Fat 82.2, SaturatedFat 50.1, Cholesterol 135.7, Sodium 221.6, Carbohydrate 131.7, Fiber 8.6, Sugar 104.4, Protein 7.4
CHOCOLATE-RASPBERRY TART
This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 7
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.
Nutrition Facts : Fiber 4 g
CHOCOLATE RASPBERRY TART WITH GINGERSNAP CRUST
From "Fine Cooking" magazine. Very good! Looks lovely. This calls for a tart pan, but works in a springform pan as well. Cooking time includes time needed for the ganache to chill.
Provided by Tarbean
Categories Tarts
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Position rack to middle of the oven and heat to 325.
- Oil sides and bottom of 9 1/2" fluted tart pan with removeable bottom with vegetable oil.
- In food processor, grind gingersnaps until they are the texture of sand. Transfer to a bowl, add melted butter, working it in by squishing with the hands. Press into sides and bottom of pan. Set in refrigerator for 20 minutes until firm.
- Bake crust on baking sheet for 15 minutes until fragrant--don't let it get too dark. Cool on rack.
- Meanwhile, pass 1 cup berries through food mill with fine disk or force threough fine sieve with wooden spoon into medium bowl, about 1/2 cup puree. Discard contents in strainer.
- Put chocolate in medium bowl. Heat cream until just boiling. Pour hot cream over chocolate, whisk to blend. Stir in raspberry puree and salt. Pour ganache into cooked tart shell.
- Refrigerate ganache until fairly firm, about 1 hour.
- Arrange remaining berries on top of ganache, covering whole surface.
- Chill until completely firm, about 30 minutes.
Nutrition Facts : Calories 392.2, Fat 27.1, SaturatedFat 15.4, Cholesterol 25.4, Sodium 259.2, Carbohydrate 42, Fiber 9, Sugar 9.6, Protein 6.5
RASPBERRY AND WHITE CHOCOLATE GANACHE TART
Celebrate the season with the fresh taste of luscious raspberries and creamy white chocolate in a baked chocolate tart. This is a special occasion treat that should be chilled for at least one hour before serving. Beautiful -
Provided by Chef mariajane
Categories Tarts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- CRUST: Combine flour, cocoa and icing sugar in a medium sized bowl unitl pea sized lumps appear. Mix in egg yolk and heavy cream. Knead gently on floured board until a soft dough forms. Cover with plastic wrap and chill for 30 minutes.
- Preheat oven to 375°F Press dough into bottom and up sides of 10-inch flan pan or springform pan with removeable sides. Prick with fork and line with parchment paper. Fill with pie weights. Bake 30 minutes.
- Carefully remove parchment paper and pie weights and continue, baking 5 minutes linger. Remove to wire rack.
- FILLING: Combine vanilla and cream and heat cream until boiling on top of double boiler. Add white chocolate and stir until melted. Remove from heat.
- ASSEMBLY: Place frozen raspberries in a single layer on bottom of baked tart shell. Cover with chocolate filling. Chill at least 1 hour.
Nutrition Facts : Calories 416.3, Fat 26.4, SaturatedFat 16, Cholesterol 62.9, Sodium 95.7, Carbohydrate 42.1, Fiber 2.6, Sugar 30.3, Protein 4.6
CHOCOLATE, ALMOND, AND RASPBERRY TART
From Bon Appetit, December, 2010. 'This dessert is as easy as it is delicious-put it together in the morning and let it chill in the fridge until dinner time.' This needs a 4-6 hour setting time. Special equipment: 1 9-inch-diameter tart pan with removable bottom.
Provided by evelynathens
Categories Tarts
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- For crust: Preheat oven to 350°F Combine cookie crumbs and 5 tablespoons butter in medium bowl. Stir until crumbs are evenly coated and beginning to stick together. Press crumb mixture in thin even layer onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until set and beginning to crisp, pressing with back of fork if crust puffs, about 15 minutes. Cool crust completely on rack.
- For filling and topping : Sprinkle almond paste over crust. Gently press to even layer. Place chocolate in medium bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate. Let stand 1 minute, then whisk until melted and smooth. Pour ganache evenly over almond layer. Chill tart until chocolate is cold and set, at least 4 hours and up to 1 day.
- Arrange raspberries, pointed side up, over top of tart. Stir jam and kirsch in small pan over low heat until blended and heated through. Brush glaze over berries. Sprinkle almonds around edge of tart. DO AHEAD: can be made 6 hours ahead. Chill uncovered.
- Using small sharp knife, loosen crust from pan sides. Push up pan bottom, releasing tart. Cut into wedges; serve cold.
Nutrition Facts : Calories 308.2, Fat 21.4, SaturatedFat 9.3, Cholesterol 39.8, Sodium 111.8, Carbohydrate 27.4, Fiber 1.8, Sugar 15.8, Protein 3.6
CHOCOLATE, ALMOND, AND RASPBERRY TART
Provided by Dede Wilson
Categories Chocolate Dessert Bake Christmas High Fiber Raspberry Almond Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- For crust:
- Preheat oven to 350°F. Combine cookie crumbs and 5 tablespoons butter in medium bowl. Stir until crumbs are evenly coated and beginning to stick together. Press crumb mixture in thin even layer onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until set and beginning to crisp, pressing with back of fork if crust puffs, about 15 minutes. Cool crust completely on rack.
- For filling and topping :
- Sprinkle almond paste over crust. Gently press to even layer. Place chocolate in medium bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate. Let stand 1 minute, then whisk until melted and smooth. Pour ganache evenly over almond layer. Chill tart until chocolate is cold and set, at least 4 hours and up to 1 day.
- Arrange raspberries, pointed side up, over top of tart. Stir jam and kirsch in small pan over low heat until blended and heated through. Brush glaze over berries. Sprinkle almonds around edge of tart. DO AHEAD: can be made 6 hours ahead. Chill uncovered.
- Using small sharp knife, loosen crust from pan sides. Push up pan bottom, releasing tart. Cut into wedges; serve cold.
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CHOCOLATE GANACHE RASPBERRY TART • BAKERITA
From bakerita.com
Reviews 14Category DessertCuisine AmericanEstimated Reading Time 3 mins
- Preheat oven to 350 degrees F. In a medium-sized mixing bowl, combine the almond flour, brown sugar, and salt. Stir together. Add in the butter. Cut in with a pastry cutter or your fingers until the dough has come together and only small bits of butter remain.
- Transfer dough to a greased 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
- Bake in center of oven until golden and firm, about 15-18 minutes. Transfer to a wire rack to cool completely, at least 1 hour.
- For the whipped chocolate ganache: Microwave the heavy cream for 45 seconds to 1 minute or until steaming. Add the chocolate. Let stand for 2 minutes and then stir until smooth. Place in the fridge for about 1 hour or until the ganache has thickened and cooled.
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CHOCOLATE GANACHE AND RASPBERRY TART RECIPE | BON APPéTIT
From bonappetit.com
5/5 (4)Servings 8
- Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes.
- Preheat oven to 375°F. Butter 9-inch-diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.
GANACHE AND RASPBERRY TART | RICARDO
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5/5 (35)Total Time 45 minsCategory DessertsCalories 485 per serving
- Completely cover the surface of the ganache with the raspberries. Serve in small portions, as this is a rich dessert.
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