Chocolate Strawberry Tart Food

STRAWBERRY TART

Steps:

• Preheat oven to 450°. Unroll crust and press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Place on a baking sheet. Bake until golden brown, 10-12 minutes. Cool on a wire rack. , Spread melted chocolate over bottom of crust. Refrigerate until almost set, 5-10 minutes. Meanwhile, in a large bowl, beat cream cheese, cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over chocolate layer. , Arrange strawberries over filling; brush strawberries with jelly. Refrigerate for at least 2 hours. Remove sides of pan before serving.

CHOCOLATE AND STRAWBERRY TART RECIPE BY TASTY

Steps:

• Add the cookies to the bowl of a food processor and pulse until crumbs form. Mix in the melted butter, stirring to combine.
• Transfer the biscuit mixture to a 9 inch (23 centimeters) cake tin lined with parchment paper and press to form an even base. Freeze for 10 minutes.
• Add the double cream and chocolate to a pot over medium heat, gently stirring until the chocolate is melted.
• Pour the chocolate over the biscuit base and top with the strawberries.
• Refrigerate for 3 hours, until set. Drizzle with melted dark and white chocolate and coat with icing sugar.
• Enjoy!

CHOCOLATE STRAWBERRY TART

Steps:

• Heat oven to 350°F Coat a 9-in. fluted tart pan with removable sides with nonstick spray.
• Crust: Break cookies into food processor. Add nuts and sugar; pulse until fine crumbs form. Add egg white; pulse just to blend. Press evenly over bottom and up sides of tart pan. Freeze 10 minutes, or until firm. Cover crust with foil.
• Bake 20 minutes; remove foil. Bake 5 minutes more, or until lightly browned. Cool completely in pan on a wire rack.
• Meanwhile, make Filling: Heat cream and butter over medium heat until butter melts. Remove from heat, add chocolate chips and let stand 2 minutes to melt. Whisk until blended and smooth. Let stand at room temperature about 1 hour until cool but still pourable. Pour into crust. Place strawberries cut sides down on filling. Refrigerate at least 2 hours for filling to set.
• To serve: Put tart pan on a small, sturdy bowl; let sides fall down. Gently slide tart off pan bottom onto a serving plate.

CHOCOLATE-STRAWBERRY CREAM CHEESE TART

Steps:

• Preheat oven to 375 °. In a small bowl, combine the first five ingredients; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until crust is set. Cool on a wire rack., In another small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread over bottom of prepared crust. Arrange strawberry halves, cut side down, over filling. Cover and refrigerate at least 1 hour., Just before serving, drizzle fudge topping over tart. Refrigerate leftovers.

WHITE CHOCOLATE AND STRAWBERRY TART

Steps:

• Break biscuits into the food processor and pulse until you have fine crumbs. Brush some butter over the base and sides of a deep 20cm flan tin. Put the remaining butter into the crumbs. Spoon into the flan tin, then press over the base and sides. Chill while you make the filling.
• Put the gelatine in a bowl, cover with cold water, then leave to soften for 10 mins. Break up chocolate and put in a heatproof bowl with 100ml of the double cream. Stand over a pan of simmering water, then leave until melted, stirring occasionally. Squeeze water out of the gelatine, then stir into chocolate mix. Take off the heat and stir until dissolved.
• Beat the soft cheese and sugar together. Whisk remaining cream until stiff, then fold into the cheese. Fold in the chocolate.
• Shave some white chocolate curls, then pile up in the centre of the cheesecake and serve. Cut strawberries into quarters and place them on top as well.

NO BAKE STRAWBERRY CHOCOLATE TART

Steps:

• Crust:.
• Place cookies (with cream fillings) in a food processor and blend until crumbs form.
• Pour melted butter over the crushed cookies. Continue to blend until evenly moistened.
• Using a spatula (or the back of a spoon), press cookie mixture into the bottom and edges of a rectangular 5 x 14" tart pan.
• Freeze until you prepare the filling.
• Filling:.
• In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering necessary.
• Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir well until chocolate and cream is completely dissolved.
• Remove Oreo crust from the freezer and pour in chocolate filling. Smooth as necessary.
• Top with strawberries and nuts.
• Refrigerate for at least 2 hours (or overnight) before serving.

CHOCOLATE-COVERED STRAWBERRY TART

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Mix together the chocolate wafer cookies and sugar in a large bowl. Pour in the melted butter and mix until well combined. Press the mixture into an 11-inch tart pan. Transfer to a baking sheet and bake for 10 minutes. Let cool completely.
• For the filling: Combine the cream, milk and freeze-dried strawberries in a medium pot. Bring to a simmer, remove from the heat and add the white chocolate chips and vanilla. Let stand for a few minutes to let the chocolate melt, then whisk until the chocolate is blended into the cream mixture. Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Pour into the prepared crust and refrigerate until set, 3 to 4 hours. Once set, place in the freezer for 30 minutes.
• For the topping: Pour the chocolate shell topping over the filling to completely cover. Arrange the chocolate-covered strawberries in the center of the tart. Line up the sliced strawberries side-by-side and cut-side down around the edge of the tart with the pointed ends facing in towards the center of the tart. Slice with a warmed knife and serve.

CHOCOLATE STRAWBERRY TART

Steps:

• Preheat the oven to 375 degrees F.
• Lightly dust a work surface with flour. Lay 1 sheet of the pie dough on the floured surface. Lightly brush the dough with water, then place the second sheet of dough directly on top. Roll the double layer of dough into a 12-inch round. Fit into a 9-inch tart pan, pressing into the bottom and trimming any excess at the top of the pan. Use a fork to gently prick holes all over the bottom of the crust. Line the crust with aluminum foil and fill it with dried beans, uncooked rice or pie weights. Bake until the edges brown slightly, about 20 minutes; remove the foil and continue to bake until the crust is golden brown all over, about 20 minutes more. Cool on a wire rack while making the filling.
• Heat the cream, milk and granulated sugar in a medium saucepan over medium-low heat, stirring occasionally until it comes to a simmer and the sugar is dissolved, about 5 minutes. Remove from the heat, add the chocolate and let stand 5 minutes. Whisk until the chocolate is melted and the mixture is smooth. Set aside to cool for 5 minutes. Use a rubber spatula to stir in the egg.
• Spread the jam over the bottom of the tart. Pour the chocolate mixture over the jam and bake until the filling is slightly jiggly in the center, 25 to 30 minutes. Cool completely in the pan on a wire rack. Dust with confectioners' sugar. Serve at room temperature or refrigerate until cold. Top with sliced strawberries.

DARK CHOCOLATE STRAWBERRY TART

Steps:

• To prepare the crust, whisk together the flour, cocoa powder and salt in a bowl. In a separate bowl, using a standing mixer or electric hand mixer, cream together the butter and sugar until fluffy. Mix in the vanilla. Beat in the flour mixture on low speed until just incorporated, being careful to not over mix. Use your hands to shape the dough into a ball. Wrap in plastic and refrigerate for 30 minutes.
• Preheat oven to 350 degrees Fahrenheit and grease a 9 inch tart pan with removable bottom.
• Once the dough has chilled, press the dough into the tart pan and up the sides. Use a knife to score the edges and make them even at the top. Bake for 15 minutes. If it has puffed up a little during baking, just gently press it down when you remove from oven. Cool completely in pan.
• To prepare the filling, heat the cream and finely chopped chocolate in the top of a double boiler over simmering water (medium low heat), whisking until smooth. Remove from heat and whisk in the butter until smooth. Pour into cooled tart crust and refrigerate for 1 to 2 hours. Top with fresh strawberries.
• To prepare the glaze (see notes), bring the cream to a low boil. Pour over the chopped chocolate and stir until smooth. Whisk in the corn syrup and water until smooth. Drizzle over tart and serve.

STRAWBERRY AND WHITE CHOCOLATE TART RECIPE

Steps:

• Preheat the oven to 190°C (375°F, gas mark 5). Roll out the pastry and line a 25cm (10in) greased loose-bottomed tart tin. Prick the base with a fork and cook the tart for 15 mins or until the pastry's golden. Remove from oven and allow to cool.
• Melt the chocolate in a microwave and spread over the base of the tart case.
• Whip the cream and vanilla together until firm and spread on top of the white chocolate.
• Top the tart with the halved strawberries, arranged in rows.

STRAWBERRY AND CHOCOLATE TART WITH WALNUT CRUST

Steps:

• For Crust:
• Combine flour, sugar and salt in processor and mix. Add walnuts; process until chopped. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add yolks and process just until moist clumps form. Gather dough into ball; flatten to disk. Wrap in plastic and chill 30 minutes.
• Preheat oven 375°F. Butter 9-inch-diameter tart pan with removable bottom. Roll out dough between sheets of waxed paper to 11-inch round. Peel off top sheet of paper. Transfer crust to prepared pan, pressing dough firmly to fit pan and patching if necessary. Discard paper. Trim edges of crust. Freeze crust 15 minutes. Bake until golden brown, about 25 minutes. Spread jam in crust. Return to oven and bake until jam sets, about 4 minutes. Cool completely on rack.
• For Filling:
• Heat cream in heavy small saucepan over medium-low heat until tiny bubbles appear around edges. Remove from heat. Add chocolate and stir until melted. Cool until mixture is room temperature and beginning to thicken but still pourable, stirring occasionally, about 50 minutes. Pour chocolate filling into crust. Refrigerate until filling is set, about 1 hour 45 minutes. (Can be prepared 1 day ahead. cover and keep refrigerated.)
• Arrange strawberries cut side down in concentric circles atop filling. Serve immediately or refrigerate up to 1 hour.