FIVE STAR WHITE CHOCOLATE FRUIT TART
Don't make me a liar...try this oversized tart and rave like everyone else who's tried this fabulous dessert.
Provided by Geema
Categories Tarts
Time 45m
Yield 1 tart
Number Of Ingredients 9
Steps:
- Heat oven to 300°F.
- Beat butter and sugar until light and fluffy.
- Blend in flour.
- Press the mixture onto the bottom and up the side of a 12 inch round pizza pan.
- Bake for 20-25 minutes or until just lightly brown.
- Cool completely.
- Carefully melt the vanilla or white chocolate chips and the cream either carefully on the stove on very low, stirring constantly, or in the microwave.
- Beat in the cream cheese.
- When crust is cool, pour on the melted chocolate/cheese mixture, spreading evenly.
- Cover with plastic wrap and chill until ready to serve--at least 3 hours.
- Slice the fruit of your choice and place on the tart in an attractive manner.
- This is best eaten the same day it's made.
- But there won't be any leftovers anyway.
CHOCOLATE APRICOT TART
Chocolate pudding and cookies are a surefire crowd pleaser. Layer this combo in a tart with a smear of brandy-soaked apricots and comfort goes fancy. With a stress-free press-in crust and a quick decadent chocolate filling, you will impress like the best pastry chefs around.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield One 9-inch tart
Number Of Ingredients 16
Steps:
- For the crust: Combine the flour, almonds, sugar and salt in a food processor and blend until the nuts are finely ground. Add the butter and pulse until the mixture resembles a coarse meal. Pour in the vodka and 1 tablespoon water and pulse until the dough just comes together in a soft dough. Turn the dough out onto a piece of plastic wrap, press it into a disc and refrigerate until slightly firm, about 20 minutes.
- Turn the dough out into a 9-inch tart pan with a removable bottom. Top with a piece of plastic wrap and press the dough out evenly through the plastic wrap on the bottom and up the sides of the pan. Freeze until firm, about 30 minutes.
- Preheat the oven to 375 degrees F. Pierce the dough lightly with a fork, and then line the crust with parchment or foil and fill with pie weights, beans or rice. Bake until the crust sets, about 20 minutes. Remove the parchment and beans and then return to the oven until the crust turns a rich golden brown, about 15 minutes longer. Let cool.
- For the apricot and chocolate filling: Combine the apricots, brandy and 1/4 cup water in a microwave-safe bowl. Cover and microwave for 2 minutes, and then set aside to plump.
- 5. Put the chocolates in a medium bowl. Heat the half-and-half in a small saucepan over medium heat. Whisk together the eggs and sugar in a separate medium bowl, and then gradually whisk in the heated cream. Pour back into the pan and cook, stirring constantly with a heatproof spatula, over medium-low heat until thick, about 1 minute. Pour the mixture over the chocolate, let set for 5 minutes, and then whisk in the butter until very smooth.
- Blend the apricots and their liquid with the vanilla in a mini food processor until very smooth. Spread 3/4 cup of the mixture over the bottom of the crust. Top with the chocolate mixture. Cover loosely and refrigerate until set, about 3 hours or up to overnight.
- Meanwhile, whip the cream until it barely holds soft peaks. Whisk in the remaining apricot mixture to make a smooth thick cream. Cover and refrigerate until ready to use. To serve, pipe or spoon small dollops of the cream around the edge of the crust.
AMARETTO CHOCOLATE TART WITH APRICOT CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter the tart pan.
- For the crust: Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor. Process until the almonds are finely ground. Add the butter and pulse until the mixture forms a coarse meal. With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry. Form the dough into a disc and wrap in plastic. Refrigerate for 20 minutes.
- Roll out the dough into a 10-inch circle on a lightly floured work surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. If the dough cracks, press scraps of dough into the cracks to seal. Prick the dough all over, using a fork, and bake for 15 minutes. Let the crust cool for 15 minutes.
- For the filling: Place the chocolate and butter in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Beat the eggs, liqueur, sugar and vanilla in a medium bowl. Pour the melted chocolate into the egg mixture and whisk until smooth. Pour the filling into the prepared crust. Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes. Allow the tart to cool completely, about 1 hour.
- For the apricot cream: Beat the cream at high speed until stiff peaks form, using a hand mixer. Add the jam and vanilla. Beat until the jam is incorporated into the cream.
- Remove the tart from the pan and cut into thin wedges. Serve with a dollop of apricot cream.
WHITE CHOCOLATE GLAZED APRICOT TARTS
------These delightful little tarts are full of delicious apricot flavour with an underlying hint of spice and orange flavour. Topped with roasted almonds they bake up beautifully. The chocolate drizzle is their crowning glory! Perfect for brunch or afternoon tea. --------
Provided by MarieRynr
Categories Tarts
Time 31m
Yield 5-6 serving(s)
Number Of Ingredients 12
Steps:
- To make the filling, put the apricot pieces in a medium sized bown. Bring the water to a boil and pour over the apricots along with the white wine and the cointreau. Cover and set aside to soak for at least 30 minutes up to an hour.
- Transfer the apricots and their soaking water to a saucepan and add the cinnamon stick and white and brown sugars. Bring to a boil, then reduce the heat and simmer, stirring occasionally until the mixture has a thick and jam like consistency, anywhere from 45 minutes to an hour. Set aside to cool. Remove cinnamon stick.
- Pre-heat the oven to 205*C/425*F. Unroll the puff pastry. Cut out five or six 4 inch circles from it with a sharp cutter. Take a smaller 3 inch cuter and make another light indentation in the centre of the circle. (there should be a 1/2 inch border all around) Place on a baking sheet lined with parchment paper. Sprinkle the border with the demerara sugar and then dust with cinnamon lightly.
- Spoon heaping TBS of the filling into the centre of the pastry, spreading it right up to the border indentation. Do not be tempted to overfill as the mixture will spread upon heating in the oven. Sprinkle the toasted almonds over top of each.
- Bake for 15 to 20 minutes in the pre-heated oven until the filling is bubbly and the pastry is lightly browned and crisp. Remove from the oven and immediately remove from the pan with a spatula to a wire rack to cool completely.
- Melt the white chocolate in the microwave for 20 to 30 seconds until quite soft and melted. Take a fork and drizzle the white chocolate decoratively across the tarts. Let cool completely before serving.
Nutrition Facts : Calories 557.1, Fat 22.4, SaturatedFat 4.6, Sodium 119.1, Carbohydrate 85, Fiber 3.9, Sugar 61.7, Protein 6.5
WHITE CHOCOLATE FRUIT TART
It takes a little time to make, but this tart is absolutely marvelous, especially in summer when fresh fruit is in abundance. -Claire Darby, New Castle, Delaware
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300° for 25-30 minutes or until lightly browned. Cool on a wire rack., For filling, in a small bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes. , Drain oranges and pineapple, reserving 1/2 cup fruit juices. Arrange the oranges, pineapple, strawberries and kiwi over filling., For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved fruit juices until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool., Brush glaze over fruit. Refrigerate for 1 hour before serving. If desired, sprinkle with fresh basil or mint. Refrigerate leftovers.
Nutrition Facts : Calories 335 calories, Fat 21g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 133mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
VERLET'S APRICOT TART
Provided by Patricia Wells
Categories Dessert Bake Picnic Apricot Summer Party Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (175°C).
- Butter the bottom and sides of a 9-inch (23cm) fluted tart pan with removable bottom. Set aside.
- Make the pastry:
- In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. The pastry will be quite thin.
- Place the pan in the center of the oven and bake unitl the dough is slightly puffy and set, 12 to 15 minutes. Sprinkle the ground almonds over the bottom of the crust. (This will prevent the crust from becoming soggy.)
- Meanwhile make the filling:
- In a medium-size bowl, combine the crème fraîche, egg, extracts and honey and whisk to blend. Whisk in the flour.
- Pour the filling evenly over the pastry. Starting just inside the edge of the pan, neatly overlap the halved apricots, cut side up, at an angle. Arrange in two or three concentric circles, working toward the center. Fill in the center with the remaining apricots.
- Place the tart pan on a baking sheet. Place the baking sheet in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 55 to 60 minutes. The apricots will shrivel slightly. Remove from the oven and immediately sprinkle with confectioners' sugar. Place the tart on a rack to cool. Sprinkle again with confectioners' sugar just before serving.
CRANBERRY WHITE CHOCOLATE TARTS
From Chatelaine.com: "pastry cups get royal treatment with this rich, creamy filling" By Rheanna Kish and The Canadian Living Test Kitchen
Provided by Lambkyns
Categories Tarts
Time 30m
Yield 24 mini-tarts
Number Of Ingredients 6
Steps:
- Bake mimi-tart shells according to package instructions. Let cool in pans on rack.
- Meanwhile, in saucepan, cover and heat cranberries with liqueur over medium-low heat until steaming,.
- Let stand until softened.
- Finely chop.
- In small saucepan, heat cream just until boiling.
- Remove from heat.
- Whisk in chocolate and butter until melted.
- Divide cranberries among tart shells.
- Top with chocolate/cream mixture.
- Refrigerate until set, 2 hours.
- (Make-ahead:Cover and refrigerate for up to 2 days.).
Nutrition Facts : Calories 20.3, Fat 1.5, SaturatedFat 0.9, Cholesterol 2.9, Sodium 4.9, Carbohydrate 1.6, Fiber 0.1, Sugar 1.4, Protein 0.2
GLAZED APRICOT TART WITH FRANGIPANE (MINI TARTS - TARTLETS)
These individual little tarts - tartlets are perfect for tea-time, or anytime! You may serve them with a tiny dollop of creme fraiche or sour cream, and a tiny edible flower, if you wish.
Provided by BecR2400
Categories Tarts
Time 1h30m
Yield 3 dozen mini tarts, 36 serving(s)
Number Of Ingredients 17
Steps:
- To Prepare Crust:.
- In a medium bowl, combine 1/2 cup sugar and 1/2 cup butter. Beat at medium speed with an electric mixture until smooth.
- Add one egg, beating until smooth. Gradually add 1/4 cup ground almonds and the flour, beating at low speed until just combined (dough will be sticky).
- Cover and chill dough for 1 hour. Roll chilled dough into 1-inch balls; press into bottom and two-thirds up sides of each cup of a miniature muffin pan, or 1 large tart tin.
- Preheat oven to 350°F.
- To Make Filling:.
- In a medium bowl, combine 3/4 cup sugar, melted butter, cream, 2 eggs, the vanilla, the almond extract, 1/2 cup ground almonds, and the lemon zest. Whisk to combine.
- Spoon filling mixture into each crust.
- Pit and slice apricots. Arrange apricot slices over the top of each tart.
- To make glaze, mix apricot jam with a little water, brush over tops of fruit.
- Bake for 18 to 20 minutes or until lightly browned.
- Dust tops with icing sugar while still warm.
Nutrition Facts : Calories 124, Fat 6.8, SaturatedFat 3.3, Cholesterol 31.2, Sodium 27.5, Carbohydrate 14.6, Fiber 0.7, Sugar 9.1, Protein 1.9
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