DOWN-UNDER CHOCOLATE FUDGE TART
Steps:
- Combine flour, butter, and confectioners' sugar in a food processor; process until the mixture resembles bread crumbs. Add egg yolk and cold water and process until a dough forms. Add more cold water if necessary. Remove dough from food processor and mold into 2 flat shapes; you can use the extra one another time. Wrap each in plastic and refrigerate for 20 minutes.
- Butter a 9-inch flan pan. Roll 1 portion of dough out to a 9-inch circle about 1/8-inch thick. Line the prepared pan with the pastry. Cover pastry in the pan with a layer of aluminum foil and fill the foil with raw rice.
- Pre-bake pastry in the preheated oven for 15 minutes. Remove rice and foil and continue baking until pastry is a light golden color, 3 to 8 minutes more. Remove from oven, leaving oven on.
- Place chocolate in a microwave-safe bowl and heat in the microwave oven until melted, 3 to 5 minutes, mixing after each minute.
- Combine sugar, eggs, and vanilla extract in a separate bowl and add to the melted chocolate. Stir well and pour mixture into the baked pastry crust.
- Bake tart in the hot oven for 20 minutes; filling will still be runny and will set upon cooling.
- Allow tart to cool slightly and serve with whipped cream.
Nutrition Facts : Calories 582.8 calories, Carbohydrate 56.6 g, Cholesterol 135.7 mg, Fat 39.5 g, Fiber 5.6 g, Protein 9.8 g, SaturatedFat 24 g, Sodium 172 mg, Sugar 18.4 g
SALTED HONEY FUDGE & CHOCOLATE TART
Layer salted caramel and thick chocolate cream on a chocolate pastry base and top with crunchy honeycomb for a dessert with a difference
Provided by Sarah Cook
Categories Dessert
Time 1h35m
Number Of Ingredients 12
Steps:
- Dice the pastry into chunks and put in a food processor. Sift over the cocoa, drizzle over the honey, then pulse to combine into a chocolate pastry (see tip box, below left). Roll out the dough on a lightly cocoa-dusted work surface, big enough to line a 23cm loose-bottomed tart tin with a little overhang. Cover and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Scrunch up a big sheet of baking parchment and use to line the tart tin. Fill with baking beans and bake for 15-20 mins until sandy and the sides are firm. Remove the beans and paper, and bake for a further 5-15 mins until really biscuity. Trim off the overhang and cool.
- Put the honey fudge ingredients into a small pan and warm gently until the butter has completely melted. Bring to a gentle simmer and bubble, stirring, for 4-5 mins until more golden coloured and thickened. Stir in ¼-½ tsp good salt (to taste), then pour into the tart case. Chill for 30 mins.
- For the topping, mix the chocolate and cream in a heatproof bowl over a pan of barely simmering water. Gently melt, stirring occasionally, until combined. Cool for 5 mins, then pour into the tart case gently, covering the honey layer. Chill until ready to serve.
- Remove from the fridge 10 mins before serving, to soften a little. Dust with cocoa and scatter with a little crumbled honeycomb, if you like, then serve with dollops of crème fraîche or a jug of cream.
Nutrition Facts : Calories 814 calories, Fat 61 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 35 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
DOWN UNDER LEMON TART
This is a 'to-die-for' tangy lemon tart. Family and friends always request it when invited for dinner.
Provided by ausiemaria
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h15m
Yield 8
Number Of Ingredients 10
Steps:
- Place flour, butter, and confectioners' sugar in food processor; process until mixture resembles bread crumbs. Add egg yolk and 1 to 2 tablespoons cold water, and process until mixture forms a dough. Mold dough into 2 flat shapes, wrap in plastic wrap, and chill for 20 minutes.
- Roll out pastry to 1/8 inch thick (3mm), and line a 9- or 10-inch (24 cm) tart pan. Patch any cracks with extra dough and chill the crust in the freezer for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Line pastry with foil, fill the foil with a little raw rice, and bake in preheated oven for 15 minutes. Remove foil and rice, and continue baking until pastry is a light golden color.
- In a mixing bowl, mix together eggs, superfine sugar, lemon zest, lemon juice, and cream. Do not over beat. Pour the mixture through a strainer. Place the tart pan on a baking sheet, and carefully pour the lemon mixture into the baked pastry crust.
- Bake until the tart is nearly set, about 20 minutes. The filling will be runny in the center, and will set when cool; don't over cook, or cracks will appear. Cool and serve.
Nutrition Facts : Calories 496.2 calories, Carbohydrate 62.9 g, Cholesterol 73.8 mg, Fat 26 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 16.2 g, Sodium 150.2 mg, Sugar 31 g
SIMPLE FUDGE TARTS
This is a quick recipe from "Better Homes and Gardens Christmas Cookies Special Publication 2000". I've made it a million times and my family thinks it takes alot of work to make them. SHHHHH!! I usually double the filling recipe and I pipe it into the tarts with my pastry bag (star tip) to make them look even more elegant. I also make them in advance and freeze them.
Provided by BetterOffBread
Categories Dessert
Time 13m
Yield 24 tarts
Number Of Ingredients 4
Steps:
- Spray 24 1 3/4 inch muffin cups with cooking spray; set aside.
- For tart shells, cut cookie dough into six equal pieces.
- Cut each piece into four equal slices.
- Place each slice of dough in a prepared cup.
- Bake in a 350 degree oven for 9 minutes or till edges are lightly browned and dough is slightly firm by not set.
- Remove tart shells from oven.
- Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon.
- Bake 2 minutes more or till the edges of tart shells are firm and light golden.
- Let tart shells cool in cups on a wire rack for 15 minutes.
- Carefully remove tart shells from cups.
- Cool completely on wire racks.
- For filling, combine chocolate pieces and sweetened condensed milk in a small saucepan.
- Cook and stir over medium heat till chocolate is melted.
- (WATCH CAREFULLY) Spoon a slightly teaspoon of filling into each cooled tart shell.
- Cool, allowing filling to set.
Nutrition Facts : Calories 83.1, Fat 4.2, SaturatedFat 1.5, Cholesterol 4.1, Sodium 46.4, Carbohydrate 10.3, Fiber 0.4, Sugar 4.2, Protein 1.3
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