Bittersweet Chocolate Tart Recipes

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.

BITTERSWEET CHOCOLATE AND PEAR TART

Steps:

• Whisk together the melted butter, sugar and salt. Add flour and ground almonds and stir until it feels like damp sand. Press dough evenly along bottom and halfway up the sides of an 8-inch round tart pan with a removable bottom. Use waxed paper or buttered fingers to even out and press dough tightly into the corners. Prick crust all over with a fork and chill while you preheat oven to 350 degrees about 30 minutes. Set pan on a baking sheet and bake until crust is golden brown, about 25 minutes.
• While crust bakes, bring milk, agave and salt to a simmer in a medium saucepan over low heat. Remove from heat and pour over chocolate in a medium heatproof bowl. Let it sit for about 2 minutes without stirring. Starting in the middle of bowl, whisk chocolate together until evenly melted and the mixture a smooth and shiny dark brown.
• Fan pear slices around bottom of the tart shell in one even layer. Whisk beaten egg into the chocolate filling and pour filling over pears and crust. Decrease oven temperature to 300 degrees and return tart to oven; bake until filling is set but still a little wiggly in the center third, about 15 minutes. Remove and cool tart completely on a rack at room temperature. Remove tart from pan sides and carefully transfer to a platter. Slice and serve slightly warm or at room temperature.

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.

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.

CHOCOLATE TART RECIPE BY TASTY

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

CHOCOLATE TRUFFLE TART

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
• Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
• Make filling while crust cools:
• Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
• Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
• Assemble and bake tart:
• Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
• Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.