CHOCOLATE AND STRAWBERRY TART RECIPE BY TASTY
Here's what you need: chocolate cookie, butter, double cream, dark chocolate, strawberry, dark chocolate, white chocolate, powdered sugar
Provided by Milloni Merchant
Categories Desserts
Yield 4 servings
Number Of Ingredients 8
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
Make and share this Chocolate Strawberry Tart recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 349.5, Fat 25.1, SaturatedFat 11.2, Cholesterol 34.8, Sodium 68.5, Carbohydrate 32.6, Fiber 3.7, Sugar 19.1, Protein 3.9
CHOCOLATE STRAWBERRY TART
This tart with rich chocolate layered over strawberry jam looks chic and sophisticated topped with sliced fresh strawberries.
Provided by Food Network Kitchen
Time 1h45m
Yield 12
Number Of Ingredients 10
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.
CHOCOLATE-COVERED STRAWBERRY TART
Provided by Katie Lee Biegel
Categories dessert
Time 5h40m
Yield 12 servings
Number Of Ingredients 11
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.
STRAWBERRY AND CHOCOLATE TART WITH WALNUT CRUST
Yield Serves 6 to 8
Number Of Ingredients 12
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.
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
CHOCOLATE-STRAWBERRY CREAM CHEESE TART
Bound to impress, this dessert features velvety cream cheese, fresh red strawberries and a drizzle of fudge atop a crunchy chocolate-almond crust. It's too gorgeous to resist! -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 334 calories, Fat 22g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 161mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.
WHITE CHOCOLATE AND STRAWBERRY TART
This amazing tart is a cheap and tastier version of a cheesecake. With fresh strawberries its a dish for everyone.
Provided by 3916hendo
Time 45m
Yield Serves 8
Number Of Ingredients 0
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.
STRAWBERRY TART
This creamy strawberry tart boasts a crunchy chocolate layer tucked next to the crust. Try making individual tartlets instead of one big dessert. -Dawn Tringali, Hamilton Square, New Jersey
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 545 calories, Fat 32g fat (18g saturated fat), Cholesterol 69mg cholesterol, Sodium 283mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.
FRESH STRAWBERRY-CHOCOLATE TARTS
Here's no-bake strawberry and chocolate pie deliciousness, scaled down into mini graham cracker pie crusts. Prepare to be asked for the recipe!
Provided by My Food and Family
Categories Recipes
Time 2h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Microwave chocolate and 1-1/2 cups COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 45 sec. Spoon evenly into shells, adding about 1-1/2 tsp. to each; spread to evenly coat bottoms and sides of shells. Refrigerate until ready to use.
- Mix sugar and cornstarch in medium saucepan; gradually stir in water until blended. Bring to boil on medium heat, stirring constantly; cook and stir 1 min. Remove from heat. Add dry gelatin mix; stir 2 min. until completely dissolved. Pour over strawberries in large bowl; stir to evenly coat strawberries. Spoon into prepared shells.
- Refrigerate 2 hours or until firm. Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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- To prepare crust, place first 3 ingredients in a food processor; process until finely ground (about 30 seconds). Add butter; pulse 3 times or until combined. Add 2 tablespoons water; pulse until dough forms. Press oat mixture into the bottom and up sides of a 9-inch round removable-bottom tart pan coated with cooking spray. Bake at 400° for 18 minutes or until browned. Cool completely on a wire rack.
- To prepare filling, combine milk and next 5 ingredients (through 1/4 teaspoon salt) in a medium saucepan, stirring with a whisk until well combined. Bring to a boil over medium-high heat; reduce heat, and simmer 4 minutes or until thick, stirring constantly. Remove from heat; add chocolate chips, stirring until chips melt. Pour into cooled crust; cool for 10 minutes on wire rack. Carefully remove tart from pan; cool completely on wire rack. Arrange strawberry slices, spokelike, on top of custard, working from outside of pan to center. Cover loosely with parchment paper coated with cooking spray; chill 8 hours or overnight.
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