EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY
Here's what you need: chocolate biscuit, butter, double cream, chocolate, raspberry, white chocolate, dark chocolate, icing sugar
Provided by Ellie Holland
Categories Desserts
Yield 12 servings
Number Of Ingredients 8
Steps:
- Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
- Mix in the melted butter.
- Divide the biscuit crumbs in 12 cases of a muffin tin.
- Freeze for 10 minutes, or until solid.
- Prepare the filling by gently heating the double cream over a low-medium heat.
- Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
- Pour the filling into the biscuit bases and garnish with the raspberries.
- Chill in the fridge for 2-3 hours, until set.
- Drizzle over the white and dark chocolate and sieve over the icing sugar.
- Enjoy!
Nutrition Facts : Calories 321 calories, Carbohydrate 25 grams, Fat 24 grams, Fiber 1 gram, Protein 3 grams, Sugar 17 grams
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
RASPBERRY-CHOCOLATE TART
Categories Milk/Cream Food Processor Mixer Berry Chocolate Dairy Fruit Dessert Bake Cream Cheese Raspberry Summer Party Jam or Jelly Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For crust:
- Preheat oven to 350°F. Combine cookie crumbs, melted butter, and sugar in processor; process until crumbs are evenly moistened. Press mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until set, about 10 minutes. Cool crust completely on rack.
- For filling:
- Combine raspberries, 1/4 cup sugar, 2 tablespoons water, and lemon juice in processor. Puree until smooth. Pour puree through strainer set over medium bowl, pressing on solids to extract as much liquid as possible; discard seeds in strainer. Combine mascarpone, heavy whipping cream, vanilla, and remaining 1/4 cup sugar in another medium bowl. Using electric mixer, beat until mixture is smooth and stiff peaks form. Fold in raspberry puree. Spread filling evenly in cooled chocolate crust. Cover and refrigerate tart overnight.
- For topping:
- Arrange fresh raspberries in concentric circles atop tart. Stir raspberry preserves in heavy small saucepan over medium-low heat until melted to form glaze. Brush glaze over fresh raspberries. Refrigerate tart at least 1 hour and up to 4 hours.
- Remove tart pan sides. Place tart on platter. Cut into wedges and serve.
- Test-kitchen tip:
- To make the crumbs for the crust, finely grind purchased plain chocolate wafer cookies in a processor.
- *Italian cream cheese, available at Italian markets and many supermarkets.
RUSTIC CHOCOLATE RASPBERRY TART
Here's a delectable dessert that's simple but feels upscale. With its fresh raspberries and Nutella-covered homemade pastry crust, you and your guests won't be able to get enough. -Christina Seremetis, Rockland, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Process cream cheese and butter in a food processor until blended. Add flour; process just until a dough forms. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. In a small bowl, toss raspberries, sugar and cornstarch with a fork, mashing some of the berries slightly., On a lightly floured surface, roll dough into a 14x8-in. rectangle. Transfer to a parchment-lined baking sheet. Spread with Nutella to within 1 in. of edges. Top with raspberry mixture. Fold pastry edge toward center of tart, pleating and pinching as needed., Bake until crust is golden brown, 45-50 minutes. Transfer tart to a wire rack to cool.
Nutrition Facts : Calories 315 calories, Fat 19g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 130mg sodium, Carbohydrate 34g carbohydrate (12g sugars, Fiber 3g fiber), Protein 5g protein.
CHOCOLATE RASPBERRY TARTS
Chocolate Raspberry Tarts are as simple and easy recipe that is full-bodied in flavour. This quick tart dessert combines the creaminess of chocolate with the tang of a raspberry sauce.
Provided by My Organized Chaos
Categories Desserts
Time 20m
Number Of Ingredients 8
Steps:
- Bake shells according to box for 'empty shell'. Allow to cool completely after baking
- In a pot, add the raspberries, sugar and 3 tbsp of water. Bring to a boil and then turn down to simmer. Let the raspberries break down.
- Make a slurry with the cornstarch and 1 tbsp of water. Pour into the raspberries and thicken. Let cool completely.
- Divide evenly and spoon the chocolate pudding into the tart shells
- Spoon in the raspberry compote onto half of the tart, on top of the chocolate.
- Dollop or pipe the whipped topping in a decoration you like on top of the tart.
- Sprinkle the chocolate shavings over the top of the tarts
- Enjoy!
Nutrition Facts : Calories 154 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 12 servings, Sodium 115 milligrams sodium, Sugar 9 grams sugar
WHITE CHOCOLATE RASPBERRY TART
Words can't describe...beautiful, creamy and delicious! Make this only when raspberries are in season and you'll be sure to impress your guests...if you don't keep it for yourself!
Provided by LovesSweets
Categories Tarts
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring cream to boil in large pot over medium heat. Remove from heat and stir in white chocolate until melted and smooth.
- Stir in mascarpone cheese until mixture is smooth and uniform.
- Pack raspberries in a tight layer over base of your favourite tart shell (but don't smush them!). Pour over chocolate mixture covering berries evenly. Some rapsberries may poke out.
- Shave dark chocolate over tart if desired.
Nutrition Facts : Calories 491.3, Fat 31.7, SaturatedFat 16.4, Cholesterol 28.3, Sodium 178.9, Carbohydrate 48.3, Fiber 2.4, Sugar 34.9, Protein 5.4
CHOCOLATE AND RASPBERRY TART
This sweet and savory chocolate and raspberry tart recipe is courtesy of Michel Roux.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Butter an 8-by-1 1/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16 inch thick. With a dry pastry brush, sweep off the excess flour; fit dough into prepared tart pan, pressing it into the edges. Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Cover with plastic wrap; chill pie shell until firm, about 20 minutes.
- Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 20 minutes. Reduce heat to 350 degrees, remove weights and parchment paper, and continue baking tart shell 5 minutes more. Remove tart from ring and transfer to a wire rack; let cool.
- In a medium bowl, gently toss together halved raspberries and mint leaves. Distribute evenly over the bottom of cooled tart shell; set aside.
- Bring cream to a boil in a heavy bottomed pan over medium heat. Remove from heat and add chocolate and corn syrup; whisk until smooth and creamy. Whisk in butter, one piece at a time. Pour chocolate mixture into tart shell over raspberries and mint; let cool. Transfer to a refrigerator at least 2 hours before serving.
- To serve, cut tart using a very sharp knife dipped in hot water, wiping in between cutting each slice. Place tart slices on individual plates and serve with reserved raspberries.
CHOCOLATE TART WITH CRèME FRAîCHE & RASPBERRIES
Prepare in advance for the perfect end to any meal
Provided by Mary Cadogan
Categories Buffet, Dessert, Dinner
Time 1h50m
Number Of Ingredients 14
Steps:
- To make the pastry, put the flour and almonds in a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. You can do this in the food processor. Stir in the sugar. Add the egg yolk and 1 tbsp of cold water and mix to form a firm dough. Knead briefly, then wrap in cling film and chill for 15-20 minutes.
- Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the dough and use to line a 24cm flan tin. Trim off the excess pastry, then line the pastry case with greaseproof paper and fill with baking beans. Bake blind for 15 minutes, remove the paper and beans and cook for a further 7-10 minutes until crisp and golden. Leave to cool.
- To make the filling, melt the chocolate in a microwave on Medium for 2 minutes. Put the egg whites and sugar in a bowl over a pan of simmering water. Whisk for 5 minutes until thick, white and glossy. Remove from the heat and whisk for a further couple of minutes to cool it.
- Whisk the cream until it just holds its shape. Fold the chocolate and cream into the egg mixture, then add the brandy. Pour into the pastry case and smooth the top. Chill until set for about 20 minutes.
- To serve, whip the remaining cream until just stiff. Put a thin slice of tart on each plate. Spoon some cream on top and scatter with raspberries and blueberries. Dust with icing sugar.
Nutrition Facts : Calories 794 calories, Fat 59 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.42 milligram of sodium
CHOCOLATE, RASPBERRY & ROSE TART
Make this decadent pudding, with amaretti and bourbon biscuit base, ahead of time then decorate with Turkish delight and rose cream before serving
Provided by Sarah Cook
Categories Dessert, Dinner
Time 35m
Yield Cuts into 15 squares
Number Of Ingredients 12
Steps:
- Double-bag the bourbon biscuits in food bags and bash to crumbs with a rolling pin. Repeat with the amaretti. Stir into the melted butter with the sugar. Lightly grease and line the base and sides of an 18 x 28cm rectangular loose-bottomed tart tin with baking parchment (or use a 22-23cm round tin). Press the biscuit mixture into the base and chill for 30 mins while you make the filling.
- For the filling, put the cream and all the chocolate chunks in a heatproof bowl over a pan of barely simmering water. Gently melt, stirring very occasionally, until smooth and silky. Dot the raspberries over the base, pour over the chocolate and chill for at least 5 hrs until firm, or overnight.
- To serve, remove from the fridge and, after 15 mins, lift from the tin, peel off the parchment and place on a serving plate. Scatter with a few more raspberries and the diced Turkish delight. Spoon the crème fraîche into a serving bowl, sift in the icing sugar and stir together with the rose water. Cut the tart into squares and serve with the rose crème fraîche.
Nutrition Facts : Calories 572 calories, Fat 45 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
MINI CHOCOLATE-RASPBERRY PHYLLO TARTS
Delicate layers of golden phyllo turn a raspberry brownie-like filling into a dessert special enough for a dinner party. Using store-bought phyllo sheets and an easy brownie batter means these treats come together quickly. I love the pop of color a garnish of fresh raspberries gives, but a small scoop of vanilla ice cream would be just as fantastic.
Provided by Dan Langan
Categories dessert
Time 1h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the pastry shells: Use a pastry brush to brush one sheet of phyllo with melted butter. Top with another sheet and brush with butter and repeat for a total of 4 layers. Top with the remaining sheet of phyllo but do not brush the top with butter.
- Use the remaining melted butter to brush the insides of 6 cups of a standard 12-cup muffin pan, leaving every other cup empty.
- Use a pizza cutter or sharp knife to cut the stack of phyllo sheets into 6 squares, each about 4-by-4 inches. Ease each square into a buttered muffin cup, pressing gently to line the cup and allowing the edges to fold in. Refrigerate while you make the batter.
- For the batter: Microwave the chocolate chips and butter in a medium microwave-safe bowl in 20 second intervals, stirring between each interval, until smooth, about 60 seconds. Whisk in the sugar, vanilla and salt. Whisk in the egg until smooth, then whisk the mixture vigorously for 20 seconds. Whisk in the almond flour until combined.
- Divide the batter between the phyllo-lined cups. Place a heaping teaspoon of jam in the center of each cup and swirl with a toothpick. Bake until a clean toothpick inserted near the center comes out with moist crumbs, 34 to 38 minutes.
- Cool the tarts in the pan for 10 minutes before carefully transferring them to a cooling rack to cool completely. Dust each tart with powdered sugar and top with a few fresh raspberries before serving.
TRIPLE CHOCOLATE AND RASPBERRY TART
This tart is surprisingly delicious. It sounds great and tastes even better. It is hard to stop at just one piece.
Provided by Robin Raef
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
- Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
- Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
- Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
- Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
- Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
- To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 37.7 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 97.9 mg, Sugar 27.2 g
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 RASPBERRY TART
Categories Mixer Chocolate Dairy Dessert Bake Valentine's Day Kid-Friendly Raspberry Spring Summer Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 15
Steps:
- For Crust:
- Combine flour, sugar, cocoa and salt in medium bowl. Add butter and rub in, using fingertips, until mixture resembles coarse meal. add water and egg yolk and mix in with fork until well incorporated. Gather dough into rectangle chill 20 minutes. (Can be prepared 4 days ahead. Let dough soften slightly at room temperature before rolling out.)
- Preheat oven to 375°F. Butter and flour 13 3/4 x 4-inch rectangular pan with 1-inch-high sides and removable bottom. Roll out dough between 2 sheets of waxed paper to 15x6-inch rectangle. Peel off 1 waxed paper sheet. Invert dough into prepared pan, press evenly to fit. Freeze until firm, about 10 minutes. Peel off second waxed paper sheet. Trim edges.
- Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Bake until crust just begins to darken around edges, piercing with toothpick if crust bubbles, about 12 minutes longer. Remove from oven; maintain oven temperature. Spread jam over bottom of crust. Bake until jam is set, about 3 minutes. Transfer pan to rack; cool completely.
- For Filling:
- Bring cream to boil in heavy small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate ganache to bowl and refrigerate until chilled but not firm, about 45 minutes or less
- Using electric mixer, beat ganache until very thick and semifirm. Spread ganache over jam in crust. (Can be prepared 8 hours ahead. Refrigerate.) Arrange raspberries atop ganache. Stir powdered sugar and cocoa in bowl. Sift over tart.
STRAWBERRY-RASPBERRY CHOCOLATE TART
The crust for this impressive tart can be made the day before serving.Two of my favorite fruits and chocolate- what's not to love! Originally from a May 1985 issue of Bon Apetit magazine that featured an article on Spring Brunches.
Provided by Leslie in Texas
Categories Tarts
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- For Crust:.
- Preheat oven to 400 degrees.
- Melt chocolate and butter in top of double boiler over barely simmering water; stir until smooth.
- Combine graham cracker crumbs and sugar in large bowl.
- Stir in chocolate mixture, using 2 forks.
- Pat mixture evenly over sides and bottom of 9-inch tart pan with removable bottom.
- Freeze 5 minutes.
- Bake crust until firm, about 8 minutes;cool completely.
- For Filling:.
- Puree raspberries in blender or food processor.
- Strain through a fine sieve into heavy small saucepan.
- Mix all the lemon juice and cornstarch and whisk into puree;add sugar.
- Stir over medium heat until translucent and very thick;cool just until warm.
- Add strawberries and stir until well coated.
- Using slotted spoon,transfer berries to crust and arrange cut side down with points facing edges of crust.
- (Use remaining raspberry mixture with other fruit tarts or served warm over vanilla or chocolate ice cream.).
- Whip cream and vanilla to soft peaks.
- Spoon into a pastry bag fitted with star tip.
- Pipe rosettes of cream around edge of tart.
- Can be prepared 2 hours ahead and refrigerated. Let stand at room temperature 15 minutes before serving.
Nutrition Facts : Calories 564.1, Fat 39, SaturatedFat 23.4, Cholesterol 74.7, Sodium 109.4, Carbohydrate 59.9, Fiber 9.2, Sugar 36.5, Protein 6.5
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- Place the flour, cocoa powder, sugar, and salt in the bowl of a food processor and pulse briefly to blend. Add the cubed butter and pulse until it is in small pea-sized pieces. Add the egg yolk and pulse in 5-second bursts until the dough starts clumping together. Turn it out of the food processor, press it into a ball, wrap it in cling wrap, and refrigerate it until firm enough to roll, about 1-2 hours.
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- In a non-stick saucepan over medium heat, warm 2 tablespoons of jam. Toss the raspberries you will NOT be using for the top of the tart into the saucepan and crush and muddle with the back of a wooden spoon. Stir until jam and raspberry pulp is somewhat smooth and glossy.
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- Prepare the chocolate pie crust first. Place the cold butter, flour, salt and cocoa powder into a food processor. Pulse for about 1 minute, until the mixture resembles fine crumbs. This step can also be done in a large mixing bowl using a pastry cutter or two large forks. Add the water and pulse again for about 1 minute, until a dough ball forms; add 1 tbsp water more, if needed. Wrap the dough in plastic wrap and place into the refrigerator to chill for 1 hour.
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CHOCOLATE AND RASPBERRY TART | DESSERT RECIPES | GOODTOKNOW
From goodto.com
3.1/5 (323)Category DessertServings 8-10Estimated Reading Time 2 mins
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