CHOCOLATE TRUFFLE TART
Categories Chocolate Dairy Egg Dessert Bake Freeze/Chill Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
- Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
- Make filling while crust cools:
- Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
- Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
- Assemble and bake tart:
- Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
- Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.
TRUFFLE TARTS WITH RASPBERRIES
Steps:
- Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.;
- In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
- Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.
DECADENT CHOCOLATE TRUFFLE TORTE
Create a mouthwatering chocolate truffle torte - and there's no cooking necessary!
Provided by Orlando Murrin
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat
Time 1h
Yield Serves 12 in small slices (it's very rich!)
Number Of Ingredients 6
Steps:
- Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm - dip your little finger in to check.
- Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you're not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
- Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
- Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together in a figure-of-eight motion. Don't be nervous - keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture - you will see and feel it thicken as you fold.
- Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
- Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.
Nutrition Facts : Calories 331 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium
CHOCOLATE MINT TRUFFLE TART
Eating a slice of this decadent dessert is like biting into a smooth truffle candy. You can vary the flavor by using raspberry-flavored chocolate baking chips.-Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Combine cookie crumbs and 1/4 cup butter; press onto bottom and up sides of an ungreased 10-in. tart pan. Place tart pan on baking sheet; bake until crust is set, 12-15 minutes., In a small heavy saucepan, heat cream and remaining butter over medium heat until bubbles form around sides of pan. Place chocolate chips, sugar and vanilla in a bowl; pour cream mixture over chocolate and stir until chocolate is melted and sugar has dissolved. Slowly pour 1/3 of the warm chocolate mixture into eggs while stirring continuously; return egg mixture to chocolate and stir until smooth., Pour into prepared tart shell. Bake until center is just set (mixture will jiggle), 25-30 minutes. Cool completely on a wire rack. If desired, top with whipped cream, chopped chocolate and chocolate curls. Refrigerate.
Nutrition Facts : Calories 343 calories, Fat 24g fat (13g saturated fat), Cholesterol 83mg cholesterol, Sodium 174mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
DARK CHOCOLATE TRUFFLE TART
Espresso enhances and intensifies the dark chocolate flavor of my truffe tart. I make the crust with toasted walnuts and dust the cooled dessert with baking cocoa before serving. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place confectioners' sugar and walnuts in a food processor; pulse until walnuts are finely chopped. Add flour, cocoa and salt; pulse until blended. Add butter; pulse until mixture resembles coarse crumbs., Press dough onto bottom and up sides of a greased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes. Bake 10 minutes., Meanwhile, for filling, in a double boiler or metal bowl over hot water, melt chocolate and butter; stir until smooth. Stir in cream and espresso powder. Remove from heat; cool slightly. Whisk in eggs, egg yolk, sugar and vanilla., Pour filling into warm crust. Bake 20-25 minutes or until center is just set (mixture will jiggle). Cool completely on a wire rack. Dust with cocoa before serving.
Nutrition Facts : Calories 326 calories, Fat 24g fat (13g saturated fat), Cholesterol 85mg cholesterol, Sodium 42mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE TRUFFLE TART
This special occasion dessert takes a little time to put together, but it's much easier to make than it looks. It starts with a simple press-in chocolate cookie crust that doesn't require a rolling pin or chilling. The crust is filled with dark chocolate ganache and a layer of milk chocolate truffles. The truffles can be finished simply with cocoa powder, or coated in finely chopped nuts, powdered sugar or a colorful, tart powder made by crushing freeze-dried fruit. (Or you can skip the truffle recipe entirely and instead use store-bought truffles.) This is the moment to splurge on high-quality chocolate, as you'll taste it in the final result. Don't be tempted to use chocolate chips, as the added stabilizers make it difficult to achieve a shiny, creamy ganache. For picture-perfect slices, dip your knife in warm water before each cut and wipe it dry after.
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Time 3h
Yield One 9-inch tart
Number Of Ingredients 15
Steps:
- Make the milk chocolate truffles: In a small pot, bring the cream to a simmer over medium heat. Place the milk chocolate and butter in a medium bowl. Pour the hot cream over the chocolate and let sit for 1 to 2 minutes. Start to stir the chocolate in the center in small circles, gradually widening the circles as the mixture comes together and stirring until mixture is shiny, smooth and glossy. (If the chocolate doesn't fully melt, place the bowl over a medium pot of barely simmering water or in the microwave for 15 to 20 seconds and gently stir until smooth.)
- Pour the mixture into a 9-inch cake pan or other shallow baking dish. Let firm for 25 to 30 minutes until it appears set but is firm enough to be scooped. If it's still not set, pop it into the refrigerator until it reaches desired consistency.
- While the ganache firms, make the crust: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-low speed until smooth, 2 to 3 minutes. Add the egg and vanilla, and mix on medium speed to combine. Scrape the bowl well. Add the flour, cocoa and sea salt, and mix on low speed until dough is smooth.
- Place a 9-inch tart pan (preferably with a removable base) on a baking sheet. Turn out the dough into the prepared tart pan and use your fingers to press it into the pan and up the sides in an even layer. Smooth the dough with your fingers to even out any thicker spots, taking particular care in the corners to make sure it's not too thick. Use a paring knife held flush against the rim of the pan, and trim away the excess dough, leaving a clean edge. Dock the base of the dough a few times with a fork. (The crust is ready to be baked now, or it can be chilled for 30 minutes or up to overnight, if desired.)
- Chill the crust while you heat the oven to 350 degrees and place a rack in the center of the oven. Place the tart pan onto a baking sheet and bake until the crust appears firm and set, 18 to 20 minutes. Cool completely. If desired, gently slide the outside ring off the tart to remove it, and slide an offset spatula around the base of the tart to release it from the base of the pan. Gently transfer the crust to a serving plate.
- While the crust bakes, shape the milk chocolate truffles: Line a baking sheet with parchment paper. Scoop heaping teaspoon-size rounds of the ganache onto the baking sheet; you should have about 40 (1-inch) truffles. Chill for 5 to 10 minutes to firm slightly.
- Add your desired truffle coatings to small, shallow bowls. Working a few at a time, roll the chilled truffles between your hands to form them into neat 1-inch spheres. (Dust your hands and the balls lightly with cocoa powder in between rolling if it's too sticky.) Place each truffle into the coating of choice and roll until fully coated, then return them to the baking sheet.
- Make the ganache: In a small pot, bring the cream to a simmer over medium heat. Place the dark chocolate and butter in a medium bowl. Pour the hot cream over the chocolate and let sit for 1 to 2 minutes. Start to stir the chocolate in the center in small circles, gradually widening the circles as the mixture comes together and stirring until shiny, smooth and glossy. (If the chocolate doesn't fully melt, place the bowl over a medium pot of barely simmering water, or in the microwave for 15 to 20 seconds, and gently stir until smooth.) Pour the mixture into the cooled tart crust and spread into an even layer.
- Transfer the truffles to the tart crust, packing them relatively tightly into the crust and pressing them into the ganache in a single, even layer.
- Chill the tart for 30 minutes. When ready to serve, dip your knife in warm water before each cut and wipe it dry after. Store the finished tart at room temperature, in an airtight container or wrapped tightly with plastic wrap, for up to 4 days.
JULIA'S CHOCOLATE TRUFFLE TARTLETS
Makes 6 individual tartlets, or one 10-inch tart. Intensely, unmistakably and irresistibly chocolaty. The chocolate pastry shell is a cross between a cookie crust and a buttery, flaky pie dough, and the filling is a creamy bittersweet chocolate truffle concoction given crunch with cubes of milk chocolate, white chocolate, and the crackly biscotti. The tartlet is very sophisticated, very elegant, and totally over the top. From Julia Child's "Baking with Julia", contributing baker David Ogonowski.
Provided by skat5762
Categories Tarts
Time 1h30m
Yield 1-6 serving(s)
Number Of Ingredients 9
Steps:
- Line a jelly roll pan with parchment and keep at hand.
- Remove the bottoms from six 4 1/2 inch fluted tartlet pans (or use pans with permanent bottoms and just plan to pop the tartlets out once they're filled, baked, and cooled); spray the pans with vegetable oil spray or brush with melted butter.
- Cut the dough into six even pieces.
- Working with one piece at a time, shape the dough into a rough circle, then tamp it down with a rolling pin.
- Flour the work surface and the top of the dough and roll it into a circle 1/8 to 1/4 inch thick.
- As you roll, lift the dough with the help of a dough scraper to keep it from sticking.
- If the dough breaks (as it sometimes does even when the pros are rolling it), press it back together and keep going- it will be fine once it's baked.
- Fit the dough into a tartlet ring, pressing it into the fluted edges and cutting the top level with the edges of the pan.
- Again, patch as you go.
- Use a pastry brush to dust off any excess flour and place the lined tartlet ring on the prepared baking pan.
- When all of the shells are rolled out, chill them for at least 20 minutes.
- (Please see note in my Chocolate Tart Dough recipe regarding this step.)
- Center a rack in the oven and preheat the oven to 350°F.
- Prick the bottoms of the crust all over with the tines of a fork and bake for 12-15 minutes, rotating the pan halfway through the baking time, until the crusts are dry, blistery, and firm.
- Transfer the baking pan to a rack so that the crusts can cool while you make the filling.
- Reduce the oven temp to 300°F.
- •Julia tells you here to melt the butter and chocolate over a double-boiler on the stove. I use the microwave at half power, checking every 30 seconds after the first minute, and stirring each time.
- Allow to cool until it is slightly warmer than room temperature.
- Put the yolks and vanilla extract in the bowl of a mixer fitted with the whisk attachment.
- Start beating the yolks at medium speed, and then, when they are broken up, reduce the speed to low and gradually add the sugar.
- Increase the speed to medium-high and beat the yolks and sugar until the yolks thicken and form a slowly dissolving ribbon when the beater is lifted.
- Spoon about one third of the yolks onto the cooled chocolate mixture and fold them in with a rubber spatula.
- Don't worry about being too thorough.
- Pour the chocolate into the beaten yolks and gently fold the two mixtures together until they are almost completely blended.
- Add the cubed chocolates and biscotti, folding to incorporate the chunky pieces.
- Using an ice cream scoop or 1/4 cup measure, divide the filling evenly among the cooled shells.
- Smooth the filling with a small offset spatula, working it into the nooks and crannies as you circle the tops of the tarts.
- Bake the tarts for 10-12 minutes, until the tops look dry and the filling is just set.
- Remove to a rack to cool for about 20 minutes before serving.
- Best the day these are made, these are still terrific after they've been refrigerated- they lose their textural finesse, but the taste is still very much there.
- For longer keeping, wrap the tartlets airtight, and freeze them for up to a month.
- Thaw, still wrapped, at room temperature.
- Cook's Notes: Instead of individual tartlets, I made a 10-inch tart, and adjusted the baking time a bit longer than what is noted in the recipe.
- Additionally, when the tart came out of the oven, I wasn't pleased with the way the tops looked- too bumpy.
- So I made a quick ganache (2 ounces bittersweet chocolate+ 1/3 cup cream, nuked for about a minute, and stirred until smooth), and spread it over the top.
- Yeah, this was decadent.
- It was incredible the day it was served.
- The remainder was frozen and pulled out at the last minute for an impromptu guest dessert.
- I let it thaw at room temp for about 20 minutes before serving.
- I think I liked it better that way.
- Either way, it's an extravagant gut-bomb that is certain to please.
Nutrition Facts : Calories 2671.2, Fat 188.4, SaturatedFat 83.4, Cholesterol 1851.9, Sodium 1104.3, Carbohydrate 204.8, Fiber 8.5, Sugar 114.3, Protein 40.9
FRENCH CHOCOLATE ORANGE TRUFFLE TART
Steps:
- In a small bowl, mix together the flour, sugar, and salt.
- Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
- Sprinkle the cold water onto the mixture and mix gently a few times, just until it forms a ball that holds together.
- Separate the dough into 2 balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for a few hours before working with it.
- Preheat the oven to 375 F.
- Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan.
- Fit the circle into the bottom and up the sides of the pan.
- Line the dough with pie weights or dried beans and bake for 15 minutes.
- Remove the pie weights and bake the shell for an additional 5 minutes.
- Set aside the pastry shell, still in the tart pan, to cool.
- In a small saucepan set over low-medium heat, bring the cream and orange zest to just simmering.
- Remove it from the heat and stir in the chocolate, Grand Marnier, and vanilla until the mixture is smooth and the chocolate is completely incorporated.
- Whisk a small amount of the hot chocolate cream into the beaten eggs.
- Transfer the tempered egg mixture back into the hot chocolate cream and whisk the mixture until it is smooth.
- Pour the orange chocolate filling into the prepared pastry and bake at 375 F for 18 to 25 minutes, until most of the filling is set and only the center jiggles slightly when the tart is moved.
- Allow the tart to cool in the pan on a wire rack for 15 minutes. Remove the tart ring and chill the tart in the refrigerator before serving.
- Slice and enjoy.
Nutrition Facts : Calories 367 kcal, Carbohydrate 30 g, Cholesterol 92 mg, Fiber 2 g, Protein 5 g, SaturatedFat 16 g, Sodium 132 mg, Sugar 16 g, Fat 27 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
CHOCOLATE-CHERRY TRUFFLE TART
Categories Chocolate Fruit Dessert Bake Cherry Summer Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 16
Steps:
- For Filling:
- Preheat oven to 350°F. Roll out tart crust dough on lightly floured work surface to 13x10-inch rectangle. Transfer to 11x8-inch rectangular tart pan with removable bottom, pressing dough firmly into place. Fold overhang in and press, forming double-thick sides. Freeze crust 15 minutes.
- Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans. Bake until crust is golden brown and baked through, piercing with fork if crust bubbles, about 15 minutes. Transfer pan to rack and cool crust.
- Combine preserves and 2 tablespoons water in heavy saucepan. Stir over low heat until preserves melt. Strain in medium bowl, pressing firmly on solids to extract liquid. Discard any solids in strainer.
- Combine cream, butter and 1/4 cup preserve mixture in heavy medium saucepan. Stir over low heat until butter melts. Add chocolate and stir until chocolate melts and mixture is smooth. Remove form heat. Cool 15 minutes.
- Spread chocolate mixture evenly into crust, Refrigerate until almost set, about 20 minutes.
- Arrange cherries decoratively over chocolate, pressing slightly to adhere. Rewarm remaining preserve mixture over low heat. Brush generously over cherries. Chill until chocolate sets, about 1 hour. (Can be made 1 day ahead. Keep chilled.)
- For Crust:
- Mix flour, powdered sugar and salt in processor. Add butter; process until mixture resembles coarse meal. Mix egg yolks and water in small bowl. Add to flour mixture and process until moist clumps form.
- Gather dough into ball; flatten into disk for round tart or into square for rectangular tart. Wrap in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Let dough soften briefly at room temperature before rolling out.)
- Garnish tart with mint and serve.
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