DARK CHOCOLATE TART WITH GINGERSNAP CRUST
Provided by Molly Stevens
Categories Milk/Cream Chocolate Egg Ginger Dessert Bake Christmas Kid-Friendly Spice Fall Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- For crust:
- Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.
- For filling:
- Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.
- Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Sprinkle chopped crystallized ginger over top. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely. DO AHEAD: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.
- Cut tart into thin wedges and serve.
DARK CHOCOLATE GANACHE TART
This is a melt-in-your mouth, decadent chocolate ganache tart that I make for special dinner parties. It's easy and quick to make. Friends and family love it! Delicious on its own, or served with a dollop of sweetened whipped cream and a drizzle of caramel sauce. It's best if you use Belgian chocolate.
Provided by Loll
Categories Desserts Pies Tarts
Time 3h25m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine pecans, brown sugar, and flour in a small bowl. Cut in butter using a pastry blender or 2 knives until pea-size crumbs form. Press mixture into the bottom and sides of a 9-inch tart pan with a removable bottom.
- Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Let cool completely on a wire rack, about 30 minutes.
- While crust cools, place chocolate in a glass bowl. Set aside. Pour heavy cream into a small saucepan over medium heat; cook until edges of cream just begin to bubble, but do not boil. Pour hot cream over chocolate and whisk until chocolate is melted and incorporated into cream. Let filling cool for 20 minutes.
- Pour filling into cooled crust. Chill torte in the refrigerator for 2 hours. Remove sides of pan prior to cutting.
Nutrition Facts : Calories 287.4 calories, Carbohydrate 25 g, Cholesterol 34.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 9.8 g, Sodium 35.5 mg, Sugar 9.3 g
FRESH FRUIT TART WITH GINGERSNAP CRUST
Make and share this Fresh Fruit Tart With Gingersnap Crust recipe from Food.com.
Provided by Mary K. W.
Categories Tarts
Time 28m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- For Crust:.
- In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add butter-flavored shortening and mix until moist clumps form. Press mixture into bottom and up sides of 10" removable bottom tart pan. Bake until golden, about 8 minutes. Watch carefully as it can easily burn at the end of the cooking time. Let cool.
- For Filling:.
- Combine cream cheese, sugar and lemon juice with electric mixer until well blended. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
- Arrange fruit on top of chilled filling. Combine preserves with water and brush over top. Garnish and serve.
Nutrition Facts : Calories 522.5, Fat 29.5, SaturatedFat 13.5, Cholesterol 51.6, Sodium 464.4, Carbohydrate 60.7, Fiber 1.3, Sugar 24.5, Protein 5.7
SALTED DARK CHOCOLATE TART
When I was little, my grandpa always had a bag of caramels in his truck and a few in his pocket. Whether we were camping or going to a movie, I enjoyed sharing caramels with him. Now I try to put caramel in as many of my desserts as possible, including this sweet and salty tart. -Leah Tackitt, Austin, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-in. fluted tart pan with removable bottom. Cover and refrigerate for 30 minutes., For caramel, in a small saucepan over medium heat, combine sugar and water. Cook, shaking pan occasionally, until sugar is melted and mixture is almost clear (do not boil). , Increase heat to medium high; bring to a boil, without stirring. Cover and boil for 2 minutes while tightly holding lid of pan down. Uncover; shake pan. Cook 1-2 minutes longer or until mixture is amber, shaking pan several times., Remove from the heat; stir in cream (mixture will bubble) until smooth. Stir in butter (mixture will bubble) and salt until blended. Pour into crust; refrigerate for 15 minutes., Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Let stand for 20 minutes. , Pour chocolate mixture over caramel. Sprinkle with sea salt. Refrigerate for at least 3 hours. Remove from the refrigerator about 45 minutes before serving.
Nutrition Facts : Calories 552 calories, Fat 37g fat (21g saturated fat), Cholesterol 46mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
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
More about "dark chocolate tart with gingersnap crust food"
CHOCOLATE TART WITH GINGERSNAP CRUST - RACHAEL RAY SHOW
From rachaelrayshow.com
GINGERSNAP CHOCOLATE TART
From hiimkelly.com
VEGAN & GLUTEN-FREE DARK CHOCOLATE GINGER TART
From purewow.com
DARK CHOCOLATE TART WITH GINGERSNAP CRUST RECIPE - BON …
From bonappetit.com
4.3/5 (4)Servings 10
- Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.
- Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.
- Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Sprinkle chopped crystallized ginger over top. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely. DO AHEAD: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.
DARK CHOCOLATE TART WITH GINGERSNAP CRUST - COMPLETELY DELICIOUS
From completelydelicious.com
Cuisine AmericanTotal Time 50 minsCategory DessertCalories 454 per serving
RECIPE || DARK CHOCOLATE TART WITH GINGERSNAP CRUST
From rhymeandribbons.com
Estimated Reading Time 2 mins
DARK CHOCOLATE TART WITH GINGERSNAP CRUST – SMITTEN KITCHEN
From smittenkitchen.com
Estimated Reading Time 3 mins
CHOCOLATE CRUST FOR PUMPKIN CHOCOLATE SPIDERWEB TART RECIPES
From foodnewsnews.com
DARK CHOCOLATE TART - LIV FOR CAKE
From livforcake.com
DARK CHOCOLATE TART WITH GINGERSNAP CRUST | GINGERSNAP CRUST, …
From pinterest.ca
CHOCOLATE PUMPKIN TART WITH GINGERSNAP CRUST - COMPLETELY …
From completelydelicious.com
CHOCOLATE-RASPBERRY TART WITH A GINGERSNAP CRUST - RECIPE
From finecooking.com
THE MOST AMAZING SALTED DARK CHOCOLATE TART - GIMME SOME OVEN
From gimmesomeoven.com
DARK CHOCOLATE TART WITH GINGERSNAP CRUST | KEEPRECIPES: …
From keeprecipes.com
SALTED DARK CHOCOLATE TART - BUCKETS OF YUM
From bucketsofyum.com
CRANBERRY TART WITH GINGERSNAP COOKIE CRUST - WASHINGTON POST
From washingtonpost.com
DARK CHOCOLATE GINGERSNAP TART - BEYOND THE BUTTER
From beyondthebutter.com
INTENSE CHOCOLATE TART W/ GINGERSNAP CRUST – FORK VS SPOON
From forkvsspoon.com
DARK CHOCOLATE TART WITH GINGERSNAP CRUST | KEEPRECIPES: YOUR …
From keeprecipes.com
NO BAKE DARK CHOCOLATE TART - BEYOND THE BUTTER
From beyondthebutter.com
DARK CHOCOLATE TART WITH GINGERSNAP CRUST | BLOG | EASY AS (VEGAN) …
From northsideladies.blogspot.com
BAREFOOT CONTESSA | DARK CHOCOLATE TART | RECIPES
From barefootcontessa.com
VEGAN DARK CHOCOLATE GINGER TART (GLUTEN-FREE) - RAINBOW PLANT LIFE
From rainbowplantlife.com
EASY & DELICIOUS DARK CHOCOLATE TART - MARIE SABA
From mariesaba.com
DARK CHOCOLATE TART WITH CHOCOLATE CRUST - THE BUTTERY WHISK
From stephaniesuen.com
GET PFOOD AGAIN: DARK CHOCOLATE TART WITH GINGERSNAP CRUST
From goodpfood.blogspot.com
SEMISWEET CHOCOLATE TART WITH GINGERSNAP CRUST
From sweetrecipeas.com
DARK CHOCOLATE GINGERSNAP TART | RECIPE | HOMEMADE CHOCOLATE, …
From pinterest.co.uk
VELVETY CHOCOLATE GINGERSNAP TART - HONEST COOKING
From honestcooking.com
DARK CHOCOLATE TART WITH GINGERSNAP CRUST | GINGERSNAP CRUST …
From pinterest.com
PUMPKIN CHOCOLATE TART RECIPE - FOOD NEWS
From foodnewsnews.com
DARK CHOCOLATE TART WITH GINGERSNAP CRUST
From pinterest.co.uk
DARK CHOCOLATE TART WITH GINGERSNAP CRUST - PLAIN.RECIPES
From plain.recipes
GREEDY GOURMAND: DARK CHOCOLATE TART WITH GINGERSNAP CRUST
From greedygourmand.blogspot.com
FOOD FOR THOUGHT: DARK CHOCOLATE TART WITH GINGERSNAP CRUST
From foodforthoughtrecipes.blogspot.com
GINGERSNAP TART CRUST, AN EASY PRESS-IN BASE - BLOSSOM TO STEM
From blossomtostem.net
I STEAL GREAT RECIPES: DARK CHOCOLATE TART WITH GINGERSNAP CRUST
From istealgreatrecipes.blogspot.com
CHOCOLATE LIME TART WITH A GINGER SNAP CRUST | OLIVE & MANGO
From oliveandmango.com
DARK CHOCOLATE SALTED CARAMEL TART WITH A GRAHAM CRACKER CRUST
From blessthismessplease.com
CHOCOLATE GINGERSNAP TART - PASTRY AFFAIR
From pastryaffair.com
PUMPKIN TART WITH CHOCOLATE GANACHE & GINGERSNAP CRUST
From thehippiefoodie.com
DARK CHOCOLATE TART WITH GINGERSNAP CRUST | RECIPE | GINGERSNAP …
From pinterest.ca
THANKSGIVING CHOCOLATE TART WITH GINGERSNAP CRUST - RACHAEL RAY …
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love