SILKIEST CHOCOLATE TART RECIPE BY TASTY
Here's what you need: unsalted butter, powdered sugar, large egg, all-purpose flour, cocoa powder, salt, water, butter, instant coffee, dark chocolate, sugar, vanilla, salt, large eggs, fresh raspberry, powdered sugar
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the tart dough: add the butter to a medium bowl and sift in the powdered sugar through a fine-mesh sieve. Using an electric hand mixer, beat until smooth.
- Beat the egg and add half at a time to the butter mixture, beating well to incorporate between additions.
- Sift in the flour and cocoa powder, and add the salt. Using a rubber spatula, mix the dough until the cocoa powder is evenly distributed. Wrap the dough in plastic wrap.
- Chill in the refrigerator for at least 30 minutes, or overnight (if you chill the dough overnight, let it sit at room temperature for 15-30 minutes before rolling out).
- Preheat the oven to 375˚F (190˚C).
- Grease a 9-inch (23-cm) tart pan and roll out the chilled dough to an 11-inch (28-cm) circle. Roll the dough around the rolling pin, then unroll the dough over the pan.
- Press the dough against the bottom and sides of the pan, then use the rolling pin to roll over the top of the pan, cutting off any excess dough (re-roll any excess dough and bake into cookies, if desired). Press the dough gently against the pan once more. Using a folk, prick some holes in the bottom of the crust so it doesn't puff up.
- Bake for 15 minutes, then remove the tart shell from the oven and reduce the temperature to 300˚F (150˚C)
- Make the filling: in a medium saucepan, heat the pan over high heat. Combine the water and butter, and bring to a boil. Add the instant coffee and stir until dissolved.
- Add the chocolate, sugar, and vanilla to a medium bowl and pour the hot butter mixture over. Whisk until the chocolate is melted and the mixture is glossy.
- Add the eggs and whisk well to combine. Pour the filling into the par-baked shell. Bake for 12-15 minutes, or until chocolate is mostly set but the center jiggles slightly.
- Cool the tart for at least 30 minutes, or until cool to touch. Garnish with raspberries and sift powdered sugar over the top. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 500 calories, Carbohydrate 43 grams, Fat 34 grams, Fiber 4 grams, Protein 8 grams, Sugar 24 grams
WALNUT AND COFFEE TART WITH COFFEE CREAM
Categories Coffee Milk/Cream Egg Nut Dessert Bake Walnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 21
Steps:
- For crust:
- Combine flour, brown sugar and salt in medium bowl. Add butter and cut in with fingers or pastry blender until mixture resembles coarse meal. Beat egg yolk and water in small bowl to blend. Pour over flour mixture. Stir with fork until mixture forms dough. Gather into ball; flatten into disk. Wrap dough and chill until firm, at least 30 minutes.
- Preheat oven to 400°F. Roll dough out on lightly floured surface to 12-inch- diameter round. Roll up on rolling pin and transfer to 9-inch-diameter tart pan with removable bottom. Fit dough into pan and trim edges. Freeze until firm, about 20 minutes. Bake crust until golden brown, piercing with toothpick if crust bubbles, about 15 minutes. Cool slightly. Maintain oven temperature.
- For filling:
- Place walnuts on cookie sheet and toast in oven until just golden brown and fragrant, about 8 minutes. Cool. Reduce oven temperature to 350°F.
- Dissolve instant coffee in 2 tablespoons water in large bowl. Add brown sugar and whisk until smooth. Whisk in eggs, corn syrup, butter and salt. Stir in walnuts. Pour filling into prepared crust and bake until set, about 30 minutes. Cool tart on rack. (Tart can be prepared 6 hours ahead. Cover loosely and let stand at room temperature.)
- For cream:
- Dissolve instant coffee in 1 teaspoon water in small bowl. Whip cream and sugar until medium-soft peaks form. Add coffee mixture and continue beating until stiff peaks form.
- Serve tart with whipped cream.
CAPPUCCINO MUFFINS
These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk. Not only are they great for breakfast, they make a tasty dessert or midnight snack. I get lots of recipe requests whenever I serve them. The espresso spread is also super on a bagel. -Janice Schulz, Racine, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 35m
Yield about 14 muffins (3/4 cup spread).
Number Of Ingredients 18
Steps:
- In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.
Nutrition Facts : Calories 273 calories, Fat 14g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 261mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
EASY CAPPUCCINO
Traditionally, a cappuccino is one part espresso mixed with one part steamed milk, then topped with one part foamed milk. This recipe lets you duplicate your favorite coffeehouse beverage, minus the specialized equipment.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 1 serving.
Number Of Ingredients 2
Steps:
- Place milk in a 1-cup microwave-safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup., Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms. Continue whisking until foam measures 1/3 cup; set aside., Pour Easy Espresso into a mug; pour in remaining hot milk. Spoon foam over top and serve immediately.
Nutrition Facts : Calories 76 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 61mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.
CAPPUCCINO
Make your favourite morning coffee from scratch - it's easy with the right equipment. We love a creamy cappuccino topped with a sprinkling of cocoa powder
Provided by Kane Statton
Categories Drink
Time 3m
Number Of Ingredients 4
Steps:
- Make around 35ml espresso using a coffee machine and pour it into the base of your cup.
- Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming to pour into the centre. Once the milk jug is almost touching the surface of the coffee, tilt the jug to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top. Dust the surface with a little cocoa powder if you like.
Nutrition Facts : Calories 98 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Protein 5 grams protein, Sodium 0.2 milligram of sodium
COFFEE TART
I don't remember where I found this recipe. My grandmother, who is a chocoholic, loved it! The chocolate wafer cookies may or may not be difficult to find. If you can't find them, oreos with the filling removed may be used.
Provided by Lawsome
Categories Tarts
Time 55m
Yield 1 10 inch tart, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Process almonds, cookies and 1/4 cup sugar in a food processor until ground.
- Stir in 1/3 cup melted butter.
- Press into a 10 inch tart pan and bake at 350 for 10 minutes.
- Cool completely on a wire rack.
- Heat remaining 3/4 cup sugar, 1/2 cup butter, coffee granules, and chocolate in a heavy saucepan over low heat.
- Stir constantly until smooth.
- Beat egg yolks until thick and pale.
- Gradually stir about 1/4 hot chocolate mixture into yolks; add to remaining hot mixture, stirring constantly - 1 to 2 minutes or until mixture reaches 160 degrees.
- Remove from heat. (Mixture will be thick).
- Spread 2/3 chocolate mixture into crust.
- Cool remaining chocolate mixture 30 minutes.
- Beat whipping cream at high speed with an electric mixer until soft peaks form.
- Stir 1/3 of whipped cream into remaining chocolate mixture, then fold in the rest of the whipped cream.
- Spread over chocolate layer on tart.
- Cover and chill 2 hours or until firm.
Nutrition Facts : Calories 492.5, Fat 39.8, SaturatedFat 22.3, Cholesterol 219.4, Sodium 201.5, Carbohydrate 31.9, Fiber 1.1, Sugar 23.9, Protein 4.7
CLASSIC CHOCOLATE TART
An easy recipe for a chocolate ganache tart. Very rich, buttery, and chocolaty. I cut into small slices and serve with a cold glass of milk or a hot cup of coffee.
Provided by Yoly
Time 3h10m
Yield 12
Number Of Ingredients 7
Steps:
- Combine flour, sugar, and salt in a food processor. Pulse to combine. Add cold butter and pulse until crumbly. Slowly add water to food processor until mixture comes together. Refrigerate for 1 hour.
- Flour a work surface and a rolling pin. Roll out dough into a 10-inch disc.
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch tart pan.
- Carefully place dough into the prepared tart pan. Trim dough from the edges of the pan. Prick holes into the dough on the bottom and along the sides of the pan.
- Bake in the preheated oven until lightly browned, 20 to 23 minutes. Remove from oven and allow to cool completely, about 1 hour.
- Pour heavy whipping cream into a microwave-safe bowl. Microwave for 2 minutes or until bubbles start to form along outside of the bowl. Add chocolate chips and let sit for 15 to 20 seconds. Whisk until smooth. Pour chocolate ganache into cooled crust. Let cool at room temperature until set, about 30 minutes. Keep refrigerated.
Nutrition Facts : Calories 321.8 calories, Carbohydrate 29.2 g, Cholesterol 47.5 mg, Fat 23.5 g, Fiber 2 g, Protein 3 g, SaturatedFat 14.4 g, Sodium 113.8 mg, Sugar 16.4 g
More about "cappuccino tart recipes"
CAPPUCCINO MERINGUE TART | MIDWEST LIVING
From midwestliving.com
Total Time 4 hrsCalories 292 per serving
- Preheat oven to 375°. Lightly coat a 14x4x1/2-inch rectangular (or 10-inch round) tart pan with removable bottom with cooking spray. Set aside.
- In a medium heavy saucepan, combine the 1/3 cup granulated sugar and the cornstarch. Stir in milk, cream and 1/4 teaspoon of the sea salt. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of the milk mixture into the 3 egg yolks.
- In a 3-quart top of a double boiler, combine the 3 egg whites, the 7 tablespoons granulated sugar and the remaining 1/8 teaspoon sea salt. Beat with a mixer on low for 30 seconds. Place pan over boiling water (upper pan should not touch water). Cook, beating constantly on low, for 3 to 5 minutes or until an instant-read thermometer inserted in the mixture registers 160°, stopping beaters and quickly scraping bottom and sides of pan occasionally to prevent sticking. Remove pan from heat. Beat on high until fluffy and holding soft peaks, about 5 minutes. Add the remaining 1/2 teaspoon vanilla; beat until spreading consistency, about 2 minutes.
MARY BERRY'S CHOCOLATE CAPPUCCINO TART - YOU MAGAZINE
From you.co.uk
Estimated Reading Time 2 mins
MARY BERRY CHOCOLATE CAPPUCCINO TART RECIPE | QUICK …
From thehappyfoodie.co.uk
Servings 8-10Category Dessert
HAZELNUT, MILK CHOCOLATE AND COFFEE TART - IN LOVE WITH CAKE
From inlovewithcake.com
COFFEE TART RECIPE | BAKE WITH STORK
From stork.co.za
CHOCOLATE, CINNAMON, AND COFFEE TART RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BUTTER TART COFFEE CAKE | BAKE WITH ANNA OLSON
From bakewithannaolson.com
PERFECT CAPPUCCINO RECIPE - THE SPRUCE EATS
From thespruceeats.com
BBC FOOD - MARY BERRY'S CHOCOLATE CAPPUCCINO TART
MARY BERRY'S QUICK COOKING: CHOCOLATE CAPPUCCINO TART
From dailymail.co.uk
CHOCOLATE CAPPUCCINO TART - BBC GOOD FOOD
From bbcgoodfoodshow.com
CUSTARD TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE AND COFFEE TARTS | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
BEST BUTTER TART COFFEE CAKE RECIPES | BAKE WITH ANNA OLSON
From foodnetwork.ca
11 CUSTARD TART RECIPES THAT WILL HELP YOU MASTER THE PASTRY ART
From allrecipes.com
COFFEE CRUNCH CHOCOLATE TART RECIPE - PILLSBURY.COM
From pillsbury.com
MINI CAPPUCCINO CAKES - BAKE WITH ANNA OLSON
From bakewithannaolson.com
BITTERSWEET CHOCOLATE TART WITH COFFEE MASCARPONE CREAM RECIPE
From foodandwine.com
DELICIOUS COFFEE TART RECIPE - SPATULA DESSERTS
From spatuladesserts.com
COFFEE TART RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
10 BEST COFFEE TART RECIPES | YUMMLY
From yummly.com
COFFEE CUSTARD TART RECIPE | OLIVEMAGAZINE
From olivemagazine.com
CHOCOLATE & COFFEE TART - OUR RECIPE WITH PHOTOS - MEILLEUR DU CHEF
From meilleurduchef.com
CHOCOLATE CAPPUCCINO PIE RECIPE - BBC FOOD
From bbc.co.uk
RECIPE: CHOCOLATE COFFEE TART | KITCHN
From thekitchn.com
13 GREAT CANADIAN BUTTER TART RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
COFFEE TART: TWO DELICIOUS RECIPES - LABORATORIO DELL'ESPRESSO
From laboratorioespresso.it
CLASSIC FRENCH FRUIT TART - ONCE UPON A CHEF
From onceuponachef.com
28 BEST SWEET TART RECIPES | OLIVEMAGAZINE
From olivemagazine.com
CHOCOLATE COFFEE MASCARPONE TART - THE FLOURED TABLE
From theflouredtable.com
SIMPLE CAPPUCCINO COFFEE CAKE RECIPE FROM MARY BERRY
From sundaybaking.co.uk
NO BAKE COFFEE MASCARPONE TART WITH CHOCOLATE GANACHE
From lilcookie.com
CHOCOLATE TART - HILAH COOKING
From hilahcooking.com
CAPPUCCINO BROWNIES | VERY BEST BAKING
From verybestbaking.com
CHEATS' MINI COFFEE TARTS - MAISON CUPCAKE
From maisoncupcake.com
HOW TO MAKE CAPPUCCINO RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
THE BEST PâTE SABLéE, SWEET SHORTCRUST PASTRY (VIDEO ... - SPATULA …
From spatuladesserts.com
DELICIOUS COFFEE TART RECIPE | RECIPE | TART RECIPES, MINI ... - PINTEREST
From pinterest.com
COFFEE-PECAN TARTS RECIPE - PILLSBURY.COM
From pillsbury.com
BEST COFFEE TART RECIPE - HOW TO MAKE CUSTARD TART - FOOD52
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love