Easy Chocolate Filled Pear Tarts Food

PEAR AND CHOCOLATE TART

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Roll pastry out to 1/4 inch thickness and use it to line a 9-inch tart dish. Prick the pastry with a fork and then place into the freezer for 20 minutes to prevent pastry from rising during baking.
• Bake in the preheated oven for 10 minutes. Set crust aside. Reduce oven temperature to 325 degrees F (165 degrees C).
• Heat a saucepan about 1/3-full of water to a low simmer, about 5 minutes, then reduce heat to lowest setting. Place a heat-proof bowl over the pan in such a way that it does not touch the water. Add chocolate to the bowl and allow to melt. Limit stirring to an absolute minimum to prevent chocolate from separating.
• Mix ground almonds, eggs, sugar, and butter together in a bowl. Add warm melted chocolate and stir to combine. Pour chocolate mixture into the baked pastry crust.
• Arrange pears on top of the tart by pressing them into the chocolate mixture.
• Bake in the hot oven until pastry is golden and mixture is firm, 35 to 45 minutes.

NO-BAKE CHOCOLATE TART

Steps:

• Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
• Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.
• Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins. Put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.

APPLE/PEAR TART

Steps:

• Heat oven to 170C/150C fan/gas 3.
• Pour water, flour, butter, salt, egg and baking powder into the bowl.
• Knead the dough for a few minutes until is soft and not sticky.
• Roll out the dough on a well-floured surface to a 1cm thickness.
• Place the dough on a baking tray.
• Prick the bottom of the tart with a fork.
• Bake a pastry in the oven for about 20min.
• Make syrup by melting the butter with lemon juice and sugar in a small saucepan.
• Remove from the heat.
• Cut peeled and cored apples/pears into thin slices.
• When the tart bottom has chilled, lay the apple/pears slices in concentric circles.
• Sprinkle the syrup over the apples/pears.
• Bake for 20min until the pastry is pale golden brown.
• Whisk together the double cream, egg yolks and sugar till thick and creamy.
• When the pastry is ready pour the cream over the tart.
• Bake the cake in the oven for next 10 mins until mixture just set.

PEAR TART

Steps:

• Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

PEAR-WALNUT CHOCOLATE TART

Steps:

• Make the crust: Pulse the flour, shortening, granulated sugar and salt in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Drizzle in 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch springform pan, pressing it into the bottom and 2 inches up the side. Chill 30 minutes.
• Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling: Spread the walnuts on a baking sheet and toast in the oven until golden, 8 to 10 minutes; let cool. Pulse in a food processor with the butter, confectioners' sugar, egg, cinnamon and salt to form a paste; set aside.
• Combine 2 cups water and the granulated sugar in a medium saucepan and bring to a simmer over medium-high heat. Peel the pear and cut into 3/4-inch chunks. Add to the saucepan and simmer until tender, 8 to 10 minutes. Drain, then spread the pear on paper towels and let cool completely.
• Spread the walnut filling evenly in the cooled crust, then press the pear and chocolate chunks into the filling. Bake until the filling is puffed and golden and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer to a rack and let cool completely.

SILKIEST CHOCOLATE TART RECIPE BY TASTY

Steps:

• Make the tart dough: add the butter to a medium bowl and sift in the powdered sugar through a fine-mesh sieve. Using an electric hand mixer, beat until smooth.
• Beat the egg and add half at a time to the butter mixture, beating well to incorporate between additions.
• Sift in the flour and cocoa powder, and add the salt. Using a rubber spatula, mix the dough until the cocoa powder is evenly distributed. Wrap the dough in plastic wrap.
• Chill in the refrigerator for at least 30 minutes, or overnight (if you chill the dough overnight, let it sit at room temperature for 15-30 minutes before rolling out).
• Preheat the oven to 375˚F (190˚C).
• Grease a 9-inch (23-cm) tart pan and roll out the chilled dough to an 11-inch (28-cm) circle. Roll the dough around the rolling pin, then unroll the dough over the pan.
• Press the dough against the bottom and sides of the pan, then use the rolling pin to roll over the top of the pan, cutting off any excess dough (re-roll any excess dough and bake into cookies, if desired). Press the dough gently against the pan once more. Using a folk, prick some holes in the bottom of the crust so it doesn't puff up.
• Bake for 15 minutes, then remove the tart shell from the oven and reduce the temperature to 300˚F (150˚C)
• Make the filling: in a medium saucepan, heat the pan over high heat. Combine the water and butter, and bring to a boil. Add the instant coffee and stir until dissolved.
• Add the chocolate, sugar, and vanilla to a medium bowl and pour the hot butter mixture over. Whisk until the chocolate is melted and the mixture is glossy.
• Add the eggs and whisk well to combine. Pour the filling into the par-baked shell. Bake for 12-15 minutes, or until chocolate is mostly set but the center jiggles slightly.
• Cool the tart for at least 30 minutes, or until cool to touch. Garnish with raspberries and sift powdered sugar over the top. Slice and serve.
• Enjoy!

EASY CHOCOLATE TART

Steps:

• Preheat oven to 350. Spray 9" spring form pan with butter spray.
• Pour crumbs into pan along with melted butter. Combine mixture with a fork until well blended. Press mixture with your fingers along the side of the pan up to the edge about an inch and along the bottom to make a crust.
• Bake for 6 minutes. Set aside to cool.
• While it's baking, make filling.
• Mix all ingredients with a spoon or your mixer on low speed. You need to do this while chocolate is HOT.
• Be sure to keep mixing until the mixture is completely brown and no white streaks of mascarpone cheese.
• Now pour the filling in the cooled crust and put the tart in your refrigerator. It needs to be refrigerated at least an hout to firm up.
• After an hour, you will need to cover it with plastic wrap so it doesn't get a film on top.
• You can sprinkle powdered sugar on top before serving.
• IMPORTANT HINT: Take the tart out of the refrigerator about an hour ahead of serving. It tastes so much richer when it's just slightly cool and not cold. YUMMY!

PEAR AND CUSTARD TART

Steps:

• Roll pie crust disk out on lightly-floured work surface to 1/8 inch thick round.
• Roll dough up on rolling pin and transfer to 9 inch in diameter tart pan with removable bottom.
• Gently press into place.
• Trim and finish edges.
• Refrigerate 30 minutes.
• Preheat oven to 375F.
• Line pastry with foil and fill with pie weights or dry beans.
• Bake 15 minutes.
• Remove foil and weights and continue baking 10 more minutes.
• Cool.
• Arrange pears in pastry in concentric circles, overlapping slightly.
• Dot with butter; sprinkle with brown sugar; bake until pears are tender, about 20 minutes.
• Whisk light cream, egg, egg yolk, ¼ cup sugar and vanilla and almond extracts to blend.
• Pour over pears.
• Sprinkle lightly with ground nutmeg and cinnamon.
• Continue baking until custard is set, about 30 minutes.
• Serve warm or at room temperature.

EASY CHOCOLATE FILLED PEAR TARTS

Steps:

• Roll out puff pastry to a 20cm square or use a frozen pre rolled puff pastry sheet which has been defrosted.
• Cut into quarters.
• Place some chocolate in centre of each square.
• Sit a pear half cut side down firmly on top.
• Brush with beaten egg or milk.
• Sprinkle on a little demerara sugar for a crunchy topping if wished.
• Bake at 220°C for 12-15 minutes until risen and golden brown.
• Serve warm with whipped cream and/or pre made custard which has been thinned a little with some juice from the tin of pears.
• These can also be made using peach halves and the centres filled with white chocolate.

PEAR CHEESECAKE TART

Steps:

• For crust: combine graham crackers, almonds, cinnamon and melted butter and toss with a fork so that butter is distributed.
• Press onto bottom and sides of a 12-inch springform pan.
• Refrigerate until ready to use.
• Preheat oven to 350 degrees F.
• For filling: Beat cream cheese with sugar and cream until light and fluffy.
• On lowest setting of mixer add eggs, one at a time, beating well after each addition.
• Fill crust with this batter.
• Cut each pear half once again in half (making quarters) and place decoratively over cream cheese filling.
• Bake for approximately 45 minutes, or until just done.

CHOCOLATE PEAR TART

Steps:

• Chocolate Pastry: In bowl or food processor, combine flour, sugar and cocoa; cut in or process butter until mixture resembles fine crumbs. Add egg white; stir or process until moistened. Lightly press pastry into ball (do not overwork). Working with small pieces, press dough onto bottom and sides of 6-inch (15 cm) flan pan with removable bottom.Refrigerate for at least 30 minutes or up to 5 days.
• Filling: In small bowl over simmering (not boiling) water, melt chocolate with butter. (Alternatively, microwave at High for 45 seconds; stir until smooth.) Let cool slightly. In bowl, whisk egg yolk with sugar; whisk in chocolate mixture. Beat egg white until stiff peaks form; whisk one-third into chocolate mixture. Fold in remaining egg white.
• Peel, halve and core pear. Thinly slice one half crosswise; line bottom of pastry shell with overlapping slices. Pour chocolate mixture into shell. Thinly slice remaining pear half crosswise; starting at outer edge, arrange slices over filling in concentric circles to resemble petals.
• Bake in 350°F (180°C) oven for 35 to 40 minutes or until top is set and firm to the touch, yet center is still moist. Let cool on rack. Serve warm or at room temperature.