CHOCOLATE TART
Provided by Tyler Florence
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
- Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
- Preheat the oven to 350 degrees F.
- Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
- To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.
EASY CHOCOLATE TART
I found this recipe on the web-site, and I am posting it for safe keeping. Plan on making it soon!!
Provided by babygirl65
Categories Tarts
Time 1h10m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 350.4, Fat 19.5, SaturatedFat 9.7, Cholesterol 31.6, Sodium 406.9, Carbohydrate 40.8, Fiber 1.9, Sugar 16.9, Protein 3.8
SILKIEST CHOCOLATE TART RECIPE BY TASTY
Here's what you need: unsalted butter, powdered sugar, large egg, all-purpose flour, cocoa powder, salt, water, butter, instant coffee, dark chocolate, sugar, vanilla, salt, large eggs, fresh raspberry, powdered sugar
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 500 calories, Carbohydrate 43 grams, Fat 34 grams, Fiber 4 grams, Protein 8 grams, Sugar 24 grams
EASY CHOCOLATE TART
Perfect for a dinner party, this vegan tart has a crunchy digestive base and creamy chocolate filling made with coconut milk
Provided by Yvonne Cobb
Categories Dessert
Time 35m
Yield Serves 12-14
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Crush the biscuits to crumbs in a bowl using the end of a rolling pin or by pulsing in a food processor. Mix in the cocoa powder, flour, syrup and enough vegan margarine or butter to create a dough. Butter a 23cm loose bottom tart tin and press the mixture into the tin.
- Bake in the oven for 10-12 mins, then leave to cool in the tin.
- Meanwhile, make the filling. Open the cans of coconut milk which will have separated with the water at the top and the thick coconut at the bottom. Discard the water (or use it to make a smoothie) and tip the thick coconut into a bowl.
- Break the dark chocolate into pieces and melt in the microwave on high in 10-second bursts, stirring in between, or in a heatproof bowl set over a pan of simmering water until smooth. Add the coconut along with the golden syrup and whisk together, beating hard until there are no lumps of coconut left.
- Pour the filling over the base of the tart and put in the fridge to set for 3-4 hrs, or overnight.
- Spray the tart with edible silver or gold glitter spray, if you like, and serve with raspberries. Will keep in the fridge for three days - it actually tastes even better one or two days after baking.
Nutrition Facts : Calories 381 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
DOUBLE CHOCOLATE TART
A delicious dark and white chocolate tart, served brilliantly with strawberries. A decadent treat that I have made so many times, which is great for an indulgent night with the ladies and lots of wine! You can use any type of berries for the topping.
Provided by Ange Rayner
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a pie tin with butter.
- Blitz flour, cocoa powder, sugar, and salt together in a food processor. Cut butter into small pieces and add to the food processor with the flour mixture. Pulse until dough turns crumbly. Add egg yolk and 1 tablespoon ice water and mix until dough clumps up. Add remaining 1 tablespoon water if dough is too dry.
- Pour dough onto a work surface and push together to form a ball. Pat the dough into the bottom and up the sides of the prepared tart tin to create an even surface. Place crust in the freezer for 1 hour.
- Meanwhile, place white chocolate in a large microwave-safe bowl and heat in a microwave oven until melted, about 2 minutes. Stir until smooth and allow to cool to room temperature, about 15 minutes.
- Add mascarpone cheese, cream cheese, orange zest, and orange juice to the bowl with the melted and cooled white chocolate. Mix until smooth. Gradually drizzle heavy cream into the mixture until the desired thickness is reached; mixture shouldn't be too runny. Refrigerate filling until needed.
- Remove crust from freezer and bake in the preheated oven until you can smell the yummy chocolate smell, 25 to 30 minutes. Cool shell completely before filling, about 30 minutes.
- Pour filling into the cooled pie shell, smooth, and top with chopped strawberries. Refrigerate tart for 1 to 2 hours before serving.
Nutrition Facts : Calories 549.8 calories, Carbohydrate 36.2 g, Cholesterol 138.9 mg, Fat 43.1 g, Fiber 2.8 g, Protein 8.6 g, SaturatedFat 25.5 g, Sodium 191.4 mg, Sugar 16.1 g
CHOCOLATE TART RECIPE BY TASTY
We researched and tested recipes for weeks to bring you Tasty's ultimate chocolate tart. With its silky, smooth, and creamy chocolate filling and beautiful tender crust, it's easy to see why this dessert won over our hearts and stomachs.
Provided by Katie Aubin
Categories Desserts
Time 3h
Yield 6 servings
Number Of Ingredients 22
Steps:
- Make the crust: In a food processor, combine the flour, powdered sugar, and salt and pulse to incorporate. Add the butter, a few cubes at a time, and pulse until broken down to pea-sized pieces.
- In a small bowl, whisk together the egg yolk, vanilla, and water. Slowly drizzle the egg yolk mixture into the food processor and pulse until the dough starts to come together but is not yet fully incorporated, 2-3 minutes.
- Turn the dough out onto a sheet of plastic wrap, wrap tightly, and shape into a 1-inch-thick disc. Refrigerate for at least 1 hour, up to 2 days.
- Remove the dough from the refrigerator and let sit at room temperature for a few minutes to soften slightly for easy rolling.
- Place the dough disc between 2 sheets of parchment paper. Use a rolling pin to roll out to an 11-inch circle about ⅛ inch thick, starting from the center and rolling away from you and rotating the dough 90° every few rolls to ensure even thickness. If the edges of the dough crack, use the rolling pin to bring them back together. If the dough softens too much, refrigerate for a few minutes to re-solidify.
- Carefully roll the dough onto the rolling pin, then unroll over a 9-inch tart pan and gently press against the bottom and sides. Roll the rolling pin over the pan to trim the edges of the crust flush with the pan. Patch any holes around the edges with the excess dough. Use a fork to prick holes all over the crust. Freeze for about 20 minutes, until the dough is firm.
- Arrange an oven rack in the center position. Preheat the oven to 425°F (220°C).
- Crumple a sheet of parchment paper in your hands, then unwrap and press flush against the crust, covering the edges to prevent them from burning. Fill the center of the crust with pie weights and spread in an even layer to cover the entire surface.
- Bake the crust for 15 minutes, until partially baked and the parchment no longer sticks to the dough. Carefully remove the parchment and pie weights. Reduce the oven temperature to 350°F (180°C) and continue baking for another 15 minutes, until the bottom of the crust is starting to brown. Carefully transfer the tart pan to a wire rack and let cool for 30 minutes.
- Reduce the oven temperature to 300°F (150°C).
- Make the filling: Chop the chocolate.
- In a medium saucepan, combine the heavy cream and salt. Warm over medium-low heat until simmering gently around the edges of the pot, about 5 minutes. Remove the pot from the heat, add the chopped chocolate, and stir to combine. Cover for 5 minutes, then uncover and whisk until chocolate is melted and smooth.
- In a medium bowl, whisk together the eggs and vanilla. Slowly pour a bit of the chocolate mixture into the egg mixture, whisking constantly, to temper, then pour in the remaining chocolate mixture and whisk to combine.
- Strain the filling through a fine-mesh sieve into a spouted measuring cup, then pour into the cooled tart shell and spread evenly with an offset spatula.
- Bake the tart for 25-30 minutes, until the filling is set and the surface is glossy.
- Carefully remove the tart from the oven and transfer to the wire rack to cool for at least 45 minutes.
- Make the mirror glaze: In a small bowl, soak the gelatin sheets in the ice water to bloom, about 5 minutes.
- In a small pot, combine the sugar and room temperature water and bring to a boil over medium-low heat. Once the sugar has dissolved, remove the pot from the heat and sift in the cocoa powder. Stir to combine.
- In another small pot, heat the cream over medium-low heat until starting to simmer. Slowly pour the hot cream into the cocoa mixture and gently whisk to combine. Be careful not to incorporate any air.
- Once the gelatin has softened, lift the sheets from the cold water and wring out any excess water. Add the gelatin sheets to the cocoa and cream mixture and stir until fully dissolved.
- Let the glaze cool until the temperature reaches between 90-110°F (32-43°C), or warm to the touch but no longer hot.
- Strain the glaze through a fine-mesh sieve into a spouted measuring cup. Pour the glaze over the tart, using an offset spatula to cover evenly. Refrigerate the tart for about 1 hour to allow the mirror glaze to set.
- Generously sprinkle flaky sea salt over the tart, then slice and serve with a dollop of whipped cream.
- Enjoy!
- RECIPE BY: Mimo Ahmed
Nutrition Facts : Calories 607 calories, Carbohydrate 61 grams, Fat 41 grams, Fiber 4 grams, Protein 11 grams, Sugar 36 grams
MILLIONAIRE'S CHOCOLATE TART
This recipe from BBC Good Food is based on millionaire's shortbread. The recipe calls for prepackaged shortcrust pastry. If this is not available where you live, make your own tart shell, as I did. Please note that the chilling time is included in the cooking time.
Provided by Irmgard
Categories Tarts
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 400 degrees F.
- Line the tart shell with parchment papers and fill with pie weights or something heavy like beans or rice.
- Bake blind for 15 to 20 minutes, then remove the paper and weights and bake for another 5 to 10 minutes until the crust is pale golden.
- Carefully spread the caramel over the base and set aside while you make the filling.
- Lower the oven temperature to 350 degrees F.
- Melt the chocolate in a bowl over a pan of barely simmering water, then stir in the melted butter.
- Whisk the eggs, yolks and sugar together with an electric mixer in a large mixing bowl for 10 minutes until pale and thick enough to leave a trail when the beaters are lifted up.
- Fold in the melted chocolate with a large metal spoon, then scrape into the baked tart shell.
- Bake for 20 to 25 minutes. The surface should be set and puffed but still have a slight jiggle.
- Cool, then chill for at least 3 hours or overnight.
- Dust with icing sugar to serve.
Nutrition Facts : Calories 291.3, Fat 18.4, SaturatedFat 10.8, Cholesterol 118.9, Sodium 173.2, Carbohydrate 32.8, Fiber 2.2, Sugar 11.4, Protein 4.5
CLASSIC CHOCOLATE TART
An easy recipe for a chocolate ganache tart. Very rich, buttery, and chocolaty. I cut into small slices and serve with a cold glass of milk or a hot cup of coffee.
Provided by Yoly
Time 3h10m
Yield 12
Number Of Ingredients 7
Steps:
- Combine flour, sugar, and salt in a food processor. Pulse to combine. Add cold butter and pulse until crumbly. Slowly add water to food processor until mixture comes together. Refrigerate for 1 hour.
- Flour a work surface and a rolling pin. Roll out dough into a 10-inch disc.
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch tart pan.
- Carefully place dough into the prepared tart pan. Trim dough from the edges of the pan. Prick holes into the dough on the bottom and along the sides of the pan.
- Bake in the preheated oven until lightly browned, 20 to 23 minutes. Remove from oven and allow to cool completely, about 1 hour.
- Pour heavy whipping cream into a microwave-safe bowl. Microwave for 2 minutes or until bubbles start to form along outside of the bowl. Add chocolate chips and let sit for 15 to 20 seconds. Whisk until smooth. Pour chocolate ganache into cooled crust. Let cool at room temperature until set, about 30 minutes. Keep refrigerated.
Nutrition Facts : Calories 321.8 calories, Carbohydrate 29.2 g, Cholesterol 47.5 mg, Fat 23.5 g, Fiber 2 g, Protein 3 g, SaturatedFat 14.4 g, Sodium 113.8 mg, Sugar 16.4 g
More about "easy chocolate tart food"
SIMPLE CHOCOLATE TART | JAMIE OLIVER CHOCOLATE RECIPES
From jamieoliver.com
Servings 16Calories 436 per servingCategory Desserts
- Break up the chocolate. As soon as the mixture has boiled, remove from the heat and add the butter and chocolate.
- Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny.
BEST CHOCOLATE TART RECIPE - HOW TO MAKE CHOCOLATE …
From delish.com
CHOCOLATE TART RECIPE - NO BAKE - 4 INGREDIENTS! - RACHEL …
From rachelcooks.com
EASY CHOCOLATE TART - RICH & DELICIOUS LOW CARB DESSERT
From thekelliekitchen.com
THE EASIEST CHOCOLATE TART RECIPE - BROWN SUGAR FOOD BLOG
From bsugarmama.com
CHOCOLATE TART (SIMPLE GANACHE TART) - THE FLAVOR BENDER
From theflavorbender.com
EASY NO-BAKE CHOCOLATE TART WITH RASPBERRIES - JUST A TASTE
From justataste.com
MELT IN MOUTH CHOCOLATE TART - BITTY BAKES DESSERT
From bittybakes.com
SIMPLE CHOCOLATE TART | 5 INGREDIENT DESSERT RECIPE
From livingwellspendingless.com
EASY CHOCOLATE TART - FOOD NETWORK
From foodnetwork.co.uk
EASY MINI CHOCOLATE TARTS (NO-BAKE FILLING) - WENDY POLISI
From wendypolisi.com
EASY CHOCOLATE TART RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE TART DOUGH - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
30 SWEET AND SAVORY TART RECIPES THAT ARE EASY AND TASTY
From insanelygoodrecipes.com
EASY CHOCOLATE TART RECIPE | HOLIDAYS - AMANDA WILENS
From amandawilens.com
EASY DELICIOUS SPLURGE-WORTHY CHOCOLATE TART - SIMPLE NOURISHED …
From simple-nourished-living.com
SIMPLE BAKED CHOCOLATE TART - GOOD THINGS BAKING CO
From goodthingsbaking.com
MINI SALTED CHOCOLATE TARTS - EL MUNDO EATS
From elmundoeats.com
CHOCOLATE TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE TART EASY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE TART - EASY DESSERT RECIPES
From easydessertrecipes.com
10 BEST MINI CHOCOLATE TARTS RECIPES - YUMMLY
From yummly.com
NO-BAKE CHOCOLATE TART (EASY!) - JOYOUS APRON
From joyousapron.com
EASY CHOCOLATE TART - AT HOME WITH JEMMA
From athomewithjemma.com
EASY CHOCOLATE TART CRUST - ONE HOT OVEN
From onehotoven.com
CHOCOLATE TART WITH ROASTED HAZELNUTS - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
CHOCOLATE TART (WITH OREO CRUST!) - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
11 CHOCOLATE TART RECIPES—SO CREAMY AND DELICIOUS!
From cookingchew.com
NO-BAKE CHOCOLATE TART - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
5 EASY CHOCOLATE TART RECIPES | GREEN SMOOTHIE GOURMET
From greensmoothiegourmet.com
LUXURIOUS NO-BAKE CHOCOLATE TART RECIPE | FOODESS
From foodess.com
15 DELICIOUS CHOCOLATE TART RECIPES - THE RUSTY SPOON
From therustyspoon.com
CHOCOLATE GANACHE MINI TARTS - VEENA AZMANOV
From veenaazmanov.com
EASY NO-BAKE CHOCOLATE TART RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
EASY MINI CHOCOLATE TARTS - TASTY RECIPES YOU WILL ADORE
From secretrecipenotebook.com
BEST EASY CHOCOLATE TART RECIPES | THE PIONEER WOMAN
From foodnetwork.ca
MINI CHOCOLATE TARTS - A BAKING JOURNEY
From abakingjourney.com
EASY AND DIVINE CHOCOLATE TART | CUISINOVIA
From cuisinovia.com
CHOCOLATE TART RECIPES | TASTE OF HOME
From tasteofhome.com
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