Black And White Chocolate Macaroon Tart With Raspberry Sauce Recipes

BLACK AND WHITE CHOCOLATE MACAROON TART WITH RASPBERRY SAUCE

Steps:

• Make the macaroon shell:
• Preheat the oven to 375°F. Butter generously the bottom and sides of a 9-inch square or 10-inch round tart pan with a removable bottom, line the bottom with parchment paper, and butter the paper. In a bowl toss together the coconut, the flour, and the salt. In another bowl whisk together the egg whites and the sugar until the mixture is white and foamy, stir the sugar mixture into the coconut mixture, and with a rubber spatula spread the mixture evenly on the bottom and up the sides of pan. Bake the shell in the middle of the oven for 20 to 25 minutes, or until it is firm and golden, loosen it from the sides of the pan with a small knife, and remove the sides of the pan. Let the shell cool completely on a rack, remove the bottom of the pan, peeling off the paper from the bottom of the shell, and put the shell on a platter.
• Make the filling:
• In a small metal bowl whisk together the egg yolks and the heavy cream, set the bowl over a saucepan of simmering water, and cook the mixture whisking constantly, until it is thickened and registers 160°F. on a candy thermometer. Remove the bowl from the pan, add the bittersweet chocolate, stirring until the chocolate is melted, and stir in the rum. In another small metal bowl set over the pan of barely simmering water melt the white chocolate, stirring, stir in the sour cream, and stir the mixture until it is just smooth. Remove the bowl from the pan and let the white and dark chocoalte mixtures cool to warm, stirring frequently.
• Spoon the chocolate mixtures into the macaroon shell, alternating them, shake the platter gently to settle them together. Chill the tart, covered loosely, for 8 hours, or until it is set. The tart may be made 1 day in advance and kept covered and chilled.
• Make the sauce:
• Force the raspberries through a fine sieve into a bowl, pressing hard on the solids, scrape the pulp from the underside of the sieve into the sauce, and whisk the sauce until it is combined well. The sauce may be made 2 days in advance and kept covered and chilled.
• Arrange slices of the tart on each of 8 dessert plates and pour some of the raspberry sauce around them.

EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY

Steps:

• Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
• Mix in the melted butter.
• Divide the biscuit crumbs in 12 cases of a muffin tin.
• Freeze for 10 minutes, or until solid.
• Prepare the filling by gently heating the double cream over a low-medium heat.
• Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
• Pour the filling into the biscuit bases and garnish with the raspberries.
• Chill in the fridge for 2-3 hours, until set.
• Drizzle over the white and dark chocolate and sieve over the icing sugar.
• Enjoy!

WHITE CHOCOLATE RASPBERRY TART

Steps:

• Bring cream to boil in large pot over medium heat. Remove from heat and stir in white chocolate until melted and smooth.
• Stir in mascarpone cheese until mixture is smooth and uniform.
• Pack raspberries in a tight layer over base of your favourite tart shell (but don't smush them!). Pour over chocolate mixture covering berries evenly. Some rapsberries may poke out.
• Shave dark chocolate over tart if desired.

RASPBERRY AND WHITE CHOCOLATE GANACHE TART

Steps:

• CRUST: Combine flour, cocoa and icing sugar in a medium sized bowl unitl pea sized lumps appear. Mix in egg yolk and heavy cream. Knead gently on floured board until a soft dough forms. Cover with plastic wrap and chill for 30 minutes.
• Preheat oven to 375°F Press dough into bottom and up sides of 10-inch flan pan or springform pan with removeable sides. Prick with fork and line with parchment paper. Fill with pie weights. Bake 30 minutes.
• Carefully remove parchment paper and pie weights and continue, baking 5 minutes linger. Remove to wire rack.
• FILLING: Combine vanilla and cream and heat cream until boiling on top of double boiler. Add white chocolate and stir until melted. Remove from heat.
• ASSEMBLY: Place frozen raspberries in a single layer on bottom of baked tart shell. Cover with chocolate filling. Chill at least 1 hour.

TRIPLE CHOCOLATE AND RASPBERRY TART

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
• Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
• Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
• Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
• Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
• Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
• To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.

WHITE CHOCOLATE & CARDAMOM TART WITH RASPBERRY DUST

Steps:

• Crack the cardamom pods open by squashing them gently using a pestle and mortar, or with the end of a rolling pin. Put the cream and cracked cardamom pods in a pan, heat gently, bubbling for 1-2 mins, then set aside to infuse for at least 2 hrs or, if you have time, cool then chill overnight.
• Roll out the pastry to the thickness of a £1 coin, then use to line a 23cm loose-bottom, fluted tart tin. Snip off most of the excess pastry with a pair of scissors, leaving about 2cm overhanging. Chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6 and place a baking sheet on the middle shelf. Remove the tart case from the fridge, line with baking parchment or foil, and fill with baking beans. Place on the baking sheet and bake for 15 mins, then remove the parchment or foil and beans, and return the case to the oven for a further 10 mins until cooked through and starting to turn golden around the edges. Remove from the oven and, while the pastry is still warm, use a small serrated knife to slice off the excess pastry. Set aside to cool a little while you prepare the filling.
• Reduce oven to 140C/120C fan/gas 1. Chop the chocolate into small pieces and place in a large bowl. Whisk the egg and sugar in another bowl. Measure the cardamom-infused cream and top back up to 300ml with a splash of extra cream. Pour back into the pan and warm through on the hob until just steaming, but not boiling, then strain onto the chopped chocolate, discarding the cardamom pods. Leave to stand for a few mins, then stir until smooth and glossy. Add the warm chocolate cream to the egg, whisking as you go, until combined. Pour into the tart case, then carefully slide into the oven. Bake for 30 mins until just set (the filling should still have a wobble), then remove and chill for at least 2 hrs, or overnight.
• Place the freeze-dried raspberries in a mortar, and crush with a pestle to a dusty texture. To serve, scatter the raspberry dust over the tart. Serve in slices with fresh raspberries on top and a jug of cream on the side.