THE MOST AMAZING SALTED DARK CHOCOLATE TART
This Salted Dark Chocolate Tart is incredibly quick and easy to prep, made with healthier gluten-free ingredients, and tastes ultra-decadent and delicious. Feel free to customize the filling with your favorite add-ins (see ideas above).
Provided by Ali
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Stir together crust ingredients in a bowl until evenly combined. Press the crust mixture evenly into the bottom of a 9-inch tart pan (or pie dish). Bake for 12 minutes, or until it begins to feel dry and firm. Remove from the oven and transfer to a wire rack to cool.
- Meanwhile, as the crust is baking, heat the coconut milk on the stovetop or in the microwave until simmering. Place the dark chocolate in a bowl, and pour the coconut milk evenly over the top of it. Wait 30 seconds, then slowly stir together until the chocolate is completely melted and smooth. Stir in the vanilla extract and salt until combined.
- Pour the chocolate filling into the baked crust, and smooth the top with a spoon until it is even. Refrigerate for at least 2 hours, or until firm.
- Serve chilled, sprinkled with flaky sea salt.
CHOCOLATE BERRY TARTS
I sometimes use ready-made graham tart shells if I'm short on time. Either way, this rich berry dessert is an elegant treat. -Louise Gilbert, Quesnel, British Columbia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small microwave-safe bowl, melt 4 tablespoons butter; stir in cracker crumbs and sugar. Press onto the bottom and up the sides of two 4-in. fluted tart pans with removable bottoms. Freeze for 1 hour or until firm., In a small saucepan, combine the cream, cinnamon and remaining butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate chips until melted. Pour into crusts. Refrigerate until firm, about 1 hour., Just before serving, arrange berries over filling; sprinkle with confectioners' sugar.
Nutrition Facts : Calories 796 calories, Fat 57g fat (34g saturated fat), Cholesterol 106mg cholesterol, Sodium 454mg sodium, Carbohydrate 75g carbohydrate (48g sugars, Fiber 7g fiber), Protein 6g protein.
CHOCOLATE-RASPBERRY TART
This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
- In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.
Nutrition Facts : Fiber 4 g
BERRY-CHOCOLATE PAN TART
It only takes about 30 minutes to assemble, but this Berry-Chocolate Pan Tart is layer after layer of lusciousness-and a very impressive dessert, indeed.
Provided by My Food and Family
Categories Home
Time 3h25m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine cookie crumbs, nuts and butter; press onto bottom of prepared pan. Bake 10 min.; cool.
- Microwave chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until completely melted. Whisk in 2 cups COOL WHIP; pour over crust. Let stand 30 min. or until firm.
- Beat pudding mixes and milk in large bowl with whisk 2 min.; stir in remaining COOL WHIP. Spread over chocolate layer in pan; top with berries. Refrigerate 2 hours.
- Use foil handles to remove dessert from pan. Microwave caramel bits and milk in microwaveable bowl 2 min.; stir until caramel bits are completely melted and mixture is well blended. Drizzle over dessert.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 10 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
WINTER BERRY & WHITE CHOCOLATE POTS
Make these pretty pots ahead of time for a stress-free dessert at Christmas. You can keep them in the fridge for up to three days before serving
Provided by Good Food team
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- For the white chocolate layer, heat the cream in a saucepan until steaming and bubbles appear around the edge. Add the chocolate and lemon zest and stir until melted. Set six short tumblers tilted on their sides in a muffin tin (this is how you get a slanted layer). Pour the mixture into the glasses, then chill for 4 hrs, or until set.
- For the berry layer, put all the frozen berries in a food processor and whizz until puréed. Push through a sieve using a wooden spoon directly into a jug, then stir through the lemon juice. Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat and boil for 3 mins, stirring continuously. Remove from the heat and stir through the purée. Cool for 15 mins before sitting the glasses upright and pouring over the white chocolate layer. Chill for 4 hrs or until set.
- Heat the oven to 170C/150C fan/gas 3. Line a baking sheet with non-stick parchment. To make the shortbread, put the butter and sugar in a bowl and beat with an electric whisk until pale and fluffy. Mix in ¼ tsp fine sea salt, the flour and pistachios to get a stiff dough, then bring together with your hands into a smooth ball. Put between two sheets of baking parchment and roll out to around ½cm. Chill for 20 mins. Cut into 20 rounds about 4cm and place on the baking sheet. Bake for 20-25 mins, then slide off the sheet onto a wire rack and leave to cool. Can be made two days ahead and kept in an airtight container.
- When ready to serve, top the possets with the chopped pistachios and pomegranate seeds, and serve with the pistachio biscuits.
Nutrition Facts : Calories 1069 calories, Fat 84 grams fat, SaturatedFat 51 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 56 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
WINTER BERRY CHOCOLATE TART
Creamy double-chocolate pudding is the filling for this quick and easy tart with raspberry jam. Make a simple crust with crushed cookies and top the tart with whipped topping, a drizzle of white chocolate, and fresh berries.
Provided by Allrecipes Member
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Spray 10-inch tart pan with removable bottom with cooking spray. Mix cookie crumbs and butter; press onto bottom and up side of prepared pan. Refrigerate until ready to use.
- Melt 2 ounces semi-sweet chocolate as directed on package. Beat pudding mix and milk in medium bowl with whisk 2 minutes. (Pudding will be thick.) Stir in melted chocolate, then 1 cup COOL WHIP until blended. Pour into crust. Refrigerate 1-1/2 hours.
- Microwave remaining semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 2 minutes, stirring after 2 minutes. Stir until chocolate is completely melted and mixture is well blended. Cool 10 minutes.
- Microwave jam in separate microwaveable bowl on HIGH 15 seconds; spread over pudding layer in crust. Cover with COOL WHIP mixture. Refrigerate 30 minutes.
- Remove tart from side of pan. Melt white chocolate as directed on package; drizzle over tart. Garnish with berries.
Nutrition Facts : Calories 315.3 calories, Carbohydrate 41.2 g, Cholesterol 10.1 mg, Fat 15.5 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 8.9 g, Sodium 264.4 mg, Sugar 30.1 g
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