Bittersweet Chocolate Citrus Tart With Jasmine Whipped Cream Recipes

BITTERSWEET CHOCOLATE-CITRUS TART WITH JASMINE WHIPPED CREAM

Steps:

• For crust:
• Combine first 4 ingredients in bowl. Add flour and stir just until blended; let stand 5 minutes. Press dough onto bottom and up sides of 9- to 91/2-inch-diameter tart pan with removable bottom. Chill 30 minutes.
• Position rack in bottom third of oven and preheat to 350°F. Bake crust until deep golden, pressing down with back of spoon if bubbles form, about 25 minutes. Cool crust in pan on rack.
• For filling:
• Combine chocolate, butter, and both peels in medium metal bowl. Place bowl in skillet of barely simmering water set over low heat. Stir just until chocolate and butter are melted and smooth. Remove bowl from water. Place fine strainer over bowl with melted chocolate. Keep skillet with water set over low heat.
• Whisk egg yolk in small metal bowl to blend. Gradually whisk in 1/4 cup boiling water. Place bowl in skillet of hot water; stir constantly with heatproof rubber spatula, scraping bottom of bowl to prevent egg from cooking, until instant-read thermometer inserted into egg mixture registers 160°F, about 3 minutes. Immediately pour egg mixture into strainer set over bowl of chocolate. Stir just until egg is incorporated into chocolate and mixture is smooth.
• Pour chocolate filling into crust; tilt slightly to spread evenly (crust will not be completely filled). Cover and chill overnight or up to 2 days. Before serving, let tart soften slightly at room temperature.
• Remove pan sides. Place tart on platter. Using pastry bag fitted with star tip, pipe whipped cream rosettes around edge of tart. Garnish with candied peel.

TRIPLE CHOCOLATE TART WITH BOOZY WHIPPED CREAM

Steps:

• Make crust:
• Preheat oven to 350°F with rack in middle.
• Pulse almonds with cookies and sugar in a food processor until almonds and cookies are finely ground.
• Add butter and pulse to combine, then press evenly onto bottom and up side of tart pan or 1-inch up side of springform pan (a dry measuring cup with a smooth bottom is very useful for pressing crumbs into an even layer).
• Bake until set, 15 minutes. Cool on a rack 1 hour.
• Make filling:
• Whisk together milk, cream, stout, sugar, cornstarch, and cocoa in a medium saucepan and bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking constantly, 2 minutes.
• Remove from heat and whisk in chopped chocolate and vanilla until smooth.
• Pour chocolate custard into cooled tart shell and cover surface with plastic wrap or wax paper (to prevent a skin from forming) and chill until set, about 3 hours.
• Make cream topping:
• Beat cream, bourbon, sugar, and vanilla in a bowl with an electric mixer just until stiff peaks form. Spread whipped cream decoratively on top of pie.
• Garnish with chocolate shavings or dust with cocoa powder, if desired.

WINTER CITRUS CHOCOLATE TART RECIPE BY TASTY

Steps:

• Make the tart dough. Add the butter to a medium bowl and sift in the powdered sugar. Beat with an electric hand mixer on medium speed until smooth, about 1 minute.
• In a small bowl, beat the egg. Add to the butter mixture, beating well to incorporate.
• Sift in the flour, salt, and cocoa powder. Use a rubber spatula to mix the dough until the cocoa powder is evenly distributed.
• Using your hands, bring the dough together and shape into a disc. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes, up to overnight. If chilling overnight, let the dough sit at room temperature for 15-20 minutes before rolling out.
• Preheat the oven to 350°F (180°C). Grease a 9-inch (22 cm) tart pan with nonstick spray.
• On a sheet of lightly floured parchment paper, roll out the dough to a 12-inch circle about ¼-inch (6 mm) ( thick. 7. Using the parchment, gently invert the dough into the tart pan. Press the dough against the bottom and sides of the pan, then roll the rolling pin over the top of the tart pan to cut off any excess dough. Using a fork, prick holes into the bottom of the dough to prevent puffing.
• Bake the crust for 18-20 minutes, until set. Remove from the oven and let cool completely on a wire rack, about 20 minutes.
• While the crust cools, make the pastry cream: In a small saucepan over medium heat, warm the milk and vanilla bean until the mixture reaches a low simmer, about 180°F (90°C). Do not bring the milk to a boil. Remove the pot from the heat and set aside to cool slightly, about 5 minutes.
• While the milk cools, add the egg yolks and sugar to a medium bowl. Using an electric hand mixer, beat on medium-high speed for 2-3 minutes, until the mixture turns pale yellow. Add the cornstarch and beat until well incorporated.
• Remove the vanilla bean from the milk, then gradually incorporate the milk into the egg mixture, whisking continuously, until smooth.
• Whisk in the butter, lemon, orange, and grapefruit zests. Return to the saucepan and cook, whisking constantly, until thickened, 2-3 minutes more. Let cool for 5 minutes.
• Assemble the tart: Fill the tart crust with the citrus pastry cream and use a spatula to smooth the top. 14. Transfer to the refrigerator to chill for 30-60 minutes, to set the pastry cream.
• Using a sharp knife, carefully remove the peels and pith from the blood oranges, grapefruit, and navel orange. Cut each fruit into ¼-inch (6 mm) thick rounds. Arrange the fruit in a single layer on a plate.
• Sprinkle the citrus slices with the granulated sugar. Using a culinary blow torch, caramelize the sugar. 17. Transfer the citrus slices to a paper towel-lined cutting board or baking sheet to absorb any excess moisture.
• Arrange the citrus rounds on top of the tart.
• Slice and serve.
• Enjoy!

BITTERSWEET CHOCOLATE MINT TART

Steps:

• Preheat oven to 400 degrees F.
• Butter the bottom and sides of an 11-inch tart pan with removable bottom; set aside.
• Place hazelnuts on a baking sheet and toast for 5 minutes. Remove from oven and cool. Place cooled nuts in food processor. Add 2 tablespoons of the flour and pulse until finely ground. Place the ground nuts, remaining flour, and salt into a large bowl and combine. Combine the confectioners' sugar, brown sugar, and egg yolks. Using a wooden spoon combine the sugars and yolks until sugars dissolve. Add the softened butter and begin to add the flour and nut mixture. When it is well combined, form a ball and knead the dough. Flatten the dough into a disk and wrap it in waxed paper. Refrigerate for 1 hour.
• Lightly flour the top and bottom of the dough and roll out between 2 sheets of parchment paper. Turn the dough out into the tart shell and press gently to line the sides. Trim the excess from the edge. Freeze the tart shell for 10 minutes.
• Line the inside of the tart shell with aluminum foil. Place 3 cups of dried beans on top of the foil and place the tart shell on the baking sheet. Bake for 15 minutes. Remove the tart shell from the oven. Cool on a rack leaving beans inside. When cool, remove the foil and beans. Reduce temperature to 325 degrees F.
• Place milk in a saucepan. Boil and steep the mint and milk for 10 minutes stirring constantly. Drain and discard the fresh mint. Pour hot milk over chopped chocolate. Let stand for 20 seconds, and then whisk gently. Whisk in the vanilla extract.
• In a large bowl, whisk eggs, yolks, and sugar until blended. Slowly whisk in the chocolate mixture. Using a fine mesh sieve, strain the filling into the cooled pie shell. Bake for 20 minutes or until set. Remove the tart from the oven and cool on a rack. When cool, place in refrigerator until ready to serve.

CHOCOLATE CREAM TART

Steps:

• Make the crust: Preheat oven to 350 degrees. In a food processor, pulse wafers until fine crumbs form. Add butter, sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch fluted tart pan. Bake until crust is fragrant, about 15 minutes. Let cool completely on a wire rack.
• Make the filling: In a medium saucepan, heat milk, egg yolks, sugar, and cornstarch over medium-high, whisking occasionally, until simmering. Reduce heat to medium and add chocolate. Continue to cook, stirring constantly, until bubbling and thick, 4 to 5 minutes (about 2 minutes after it comes to a boil). Add salt and remove from heat. Stir in vanilla or bourbon. Let cool about 10 minutes, whisking 2 or 3 times.
• Pour custard into baked and cooled crust. Press a piece of plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours or up to 1 day.
• Make the topping: With an electric mixer on medium-high speed, whisk cream just until soft peaks form. Add confectioners' sugar and whisk until stiff peaks form. Spread whipped cream over custard. Garnish tart with chocolate curls just before serving.

BITTERSWEET CHOCOLATE TART WITH COFFEE MASCARPONE CREAM

Steps:

• MAKE THE TART SHELL: In a food processor, pulse the flour with the confectioners' sugar and salt.
• Add the butter and egg yolk and process until a soft, crumbly dough forms.
• Transfer the dough to a 9 1/2-inch fluted tart pan with a removable bottom.
• Pat the dough over the bottom and up the side of the pan in an even layer.
• Refrigerate until firm.
• Preheat the oven to 350°F; line the tart shell with parchment paper and fill it with pie weights or dried beans.
• Bake the shell for 30 minutes, or until golden around the edge and dry in the center.
• Remove the parchment and weights and cover the rim with foil. Continue to bake the shell for 15 to 20 minutes longer, or until golden and cooked through. Transfer to a rack; let cool.
• MAKE THE FILLING: In a small saucepan, heat the cream with the milk over moderate heat until small bubbles appear around the edges.
• Off the heat, add the chocolate and let stand for 1 minute, then whisk until smooth.
• Let cool for 5 minutes.
• Whisk in the egg; the mixture will thicken slightly.
• Set the tart shell on a baking sheet and fill it with the chocolate custard.
• Bake for 25 minutes, or until set around the edges, but still very jiggly in the center.
• Transfer the tart to a rack to cool, then refrigerate until chilled.
• MAKE THE TOPPING: In a very small saucepan, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.
• Add the coffee extract and cook over low heat just until the gelatin melts; let cool slightly.
• In a large bowl, beat the cream, mascarpone and sugar with an electric mixer until firm peaks form.
• At low speed, scrape the gelatin into the bowl and beat to combine.
• Dollop the cream onto the tart and swirl decoratively.
• Sift the cocoa over the cream.
• Refrigerate the tart until firm before serving.
• NOTES If coffee extract is unavailable dissolve 1 1/2 teaspoons of espresso powder in 1 1/2 teaspoons of water.

DARK CHOCOLATE AND PEPPERMINT WHIPPED CREAM TART

Steps:

• For crust:.
• Blend first 4 ingredients in processor.
• Add butter and vanilla; cut in using on/off turns until butter forms pea-size pieces.
• Add milk and blend in using on/off turns until mixture forms small moist clumps.
• Gather dough into ball; flatten into disk.
• Wrap dough in plastic; chill 1 hour.
• Roll dough out between sheets of floured parchment to 12-inch round. Press dough onto bottom and up sides of 10-inch-diameter tart pan with removable bottom.
• Fold dough edges over and press to form thick sides.
• Using thumb, press dough around sides to extend crust 1/8 inch above edge of pan.
• Freeze 20 minutes.
• Preheat oven to 350°F
• Bake crust until brown, piercing bubbles with fork, about 30 minutes.
• Transfer to rack; cool.
• For filling:.
• Bring cream and corn syrup to simmer in medium saucepan; remove from heat.
• Add all chocolate; whisk until smooth.
• Cool 30 minutes.
• Pour filling into crust.
• Sprinkle with 1/2 cup candy.
• Chill until set, about 3 hours.
• Do ahead: Can be made 1 day ahead. Cover and keep refrigerated.
• For topping:.
• Using electric mixer, beat all ingredients in large bowl to stiff peaks.
• Spread 2 cups whipped cream over filling, mounding slightly in center.
• Spoon remaining whipped cream into 1 bottom corner of large resealable plastic bag.
• Twist at top; grasp top firmly.
• Using scissors, cut 3/4 inch off filled corner to form opening; turn bag so that 1 seam faces up.
• Pipe 2-inch-long ovals of whipped cream side by side around edge of tart.
• Pipe more ovals to form second ring inside first, then pipe ovals in center.
• Chill at least 30 minutes and up to 3 hours.
• Remove tart from pan; place on platter.
• Sprinkle top of tart with remaining 1 tablespoon crushed peppermint candies and serve.