Chocolate Glazed Chocolate Tart Recipes

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CHOCOLATE GLAZED CHOCOLATE TART



Chocolate Glazed Chocolate Tart image

A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.

Provided by Paul Grimes

Categories     Milk/Cream     Chocolate     Dessert     Bake     Valentine's Day     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 17

For crust:
9 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
5 tablespoons unsalted butter, melted
1/4 cup sugar
For filling:
1 1/4 cups heavy cream
9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
For glaze:
2 tablespoon heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water
Equipment:
a 9-inch round fluted tart pan (1 inch deep)

Steps:

  • Make crust:
  • Preheat oven to 350°F with rack in middle.
  • Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes
  • Make filling:
  • Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
  • Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
  • Make glaze:
  • Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water
  • Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

CHOCOLATE GLAZED CHOCOLATE TART



Chocolate Glazed Chocolate Tart image

Another seriously delicious chocolate concoction from Gourmet Magazine. Special Equipment needed: a 9-inch round fluted tart pan (1 inch deep) with removable bottom

Provided by Bev I Am

Categories     Dessert

Time 2h50m

Yield 10 serving(s)

Number Of Ingredients 12

9 chocolate graham crackers, finely ground (not chocolate-covered)
5 tablespoons unsalted butter, melted
1/4 cup sugar
1 1/4 cups heavy cream
9 ounces bittersweet chocolate, chopped (not more than 65% cacao if marked)
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 tablespoons heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water

Steps:

  • Make The Crust:.
  • Preheat the oven to 350°F with rack in middle of oven.
  • Stir together all crust ingredients and press evenly onto bottom and 3/4 inchs up side of tart pan.
  • Bake until firm, about 10 minutes.
  • Cool on a cooling rack 15 to 20 minutes.
  • Make The Filling:.
  • Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes.
  • Gently stir until smooth.
  • In another bowl whisk together eggs, vanilla, and salt, then stir into melted chocolate.
  • Pour filling into cooled crust.
  • Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.)
  • Cool completely in pan on cooling rack, about 1 hour.
  • Make glaze:.
  • Bring cream to a boil and remove from heat.
  • Stir in chocolate until smooth, then stir in corn syrup, then warm water.
  • Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly.
  • Let stand until glaze is set, about 1 hour.
  • Cooks' note: Best to serve the tart the day it is made. However it can be made, without the glaze, 1 day ahead and chilled. Bring to room temperature before glazing to serve.

Nutrition Facts : Calories 201.2, Fat 18.9, SaturatedFat 11.5, Cholesterol 102.4, Sodium 85.9, Carbohydrate 6.6, Sugar 5.4, Protein 2

CHOCOLATE TART WITH RUM GLAZE



Chocolate Tart with Rum Glaze image

Provided by Food Network Kitchen

Categories     dessert

Time 5h15m

Yield 8 to 10 servings

Number Of Ingredients 14

1 1/4 cups all-purpose flour, plus more for dusting
1/3 cup confectioners' sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
8 ounces semisweet chocolate, finely chopped
1 cup half-and-half
3 large egg yolks
3 tablespoons granulated sugar
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons unsalted butter
1/2 cup confectioners' sugar
1 tablespoon unsalted butter, melted
1 tablespoon dark rum, Kahlua or espresso

Steps:

  • Make the crust: Pulse the flour, confectioners' sugar and salt in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Drizzle in 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
  • Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch tart pan with a removable bottom; fold in the overhanging dough and press against the side of the pan. Chill at least 30 minutes.
  • Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
  • Make the filling: Put the chocolate in a medium bowl; set aside. Bring the half-and-half to a bare simmer in a small saucepan over medium heat (do not boil). Whisk the egg yolks, granulated sugar, vanilla and salt in a separate medium bowl. Gradually whisk the hot half-and-half into the egg mixture, then pour the mixture into the saucepan. Reduce the heat to medium low and cook, stirring, until thick, about 1 minute. Pour over the chocolate and let sit, undisturbed, 5 minutes. Add the butter and whisk until smooth. Pour the filling into the prepared crust and smooth into an even layer. Cover loosely with plastic wrap and refrigerate until set, about 2 hours.
  • Make the glaze: Whisk the confectioners' sugar, butter and rum in a small bowl. Drizzle over the tart. Let sit 5 minutes before serving.

CHOCOLATE GLAZED CHOCOLATE TARTS



Chocolate Glazed Chocolate Tarts image

Chocolate Glazed Chocolate Tarts are two individual chocolate tarts made with buttery, crumbly chocolate graham cracker crusts, and a rich, creamy chocolate filling, topped with a beautiful shiny chocolate glaze with a mirror-like finish. It is pure chocolate heaven and a perfect dessert for Valentine's Day.

Provided by Michele @ Flavor Mosaic

Categories     Dessert

Time 3h

Number Of Ingredients 13

1 cup chocolate graham cracker crumbs
4 tablespoons 1/2 stick unsalted butter, melted
1/4 cup sugar
1 cup heavy cream
8 ounces Ghirardelli 60% cacao bittersweet chocolate chips
2 large eggs
1 teaspoon pure vanilla extract
1-1/2 cups sugar (adjust amount depending on how sweet you like it.)
1/4 teaspoon salt
4 tablespoon heavy cream
3-1/2 ounces Ghirardelli 60% cacao bittersweet chocolate chips
2 teaspoons light corn syrup
1 tablespoon warm water or coffee

Steps:

  • Crust:
  • Preheat oven to 350°F.
  • Stir together crushed chocolate graham crackers, melted butter, and sugar. Press the mixture evenly onto bottom and sides of each tart pan. Bake for about 10 minutes, or until the crust is firm. Cool on a baking rack for 15 to 20 minutes
  • Filling:
  • In a small saucepan, over medium heat, bring cream to a boil, then pour over chocolate in a bowl and stir until smooth. Let cool for a few minutes. Meanwhile, in a separate bowl, beat together eggs, vanilla, and salt. Stir into cooled, melted chocolate.
  • Pour filling into cooled crust. Bake until filling is set but center is still a little giggly, about 20 minutes. (Center will continue to set as tart cools.) Cool completely in pan on a baking rack for about 1 hour.
  • Glaze:
  • Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, and then warm water. Pour glaze evenly onto tart. Let stand until glaze is set, about 1 hour.

Nutrition Facts : Calories 675 kcal, Carbohydrate 64 g, Protein 8 g, Fat 44 g, SaturatedFat 30 g, Cholesterol 143 mg, Sodium 304 mg, Fiber 2 g, Sugar 47 g, ServingSize 1 serving

CHOCOLATE TART RECIPE BY TASTY



Chocolate Tart Recipe by Tasty image

We researched and tested recipes for weeks to bring you Tasty's ultimate chocolate tart. With its silky, smooth, and creamy chocolate filling and beautiful tender crust, it's easy to see why this dessert won over our hearts and stomachs.

Provided by Katie Aubin

Categories     Desserts

Time 3h

Yield 6 servings

Number Of Ingredients 22

1 ⅔ cups all purpose flour
½ cup powdered sugar
½ teaspoon kosher salt
1 ¼ sticks unsalted butter, cubed and chilled
1 large egg yolk
½ teaspoon vanilla extract
1 teaspoon water, ice cold
9 oz good quality bittersweet chocolate
1 ¼ cups heavy cream
¼ teaspoon kosher salt
2 large eggs
1 teaspoon vanilla extract
1 ½ sheets gelatin sheet
1 cup ice water
¼ cup granulated sugar
2 tablespoons water, room temperature
3 tablespoons unsweetened natural cocoa powder
3 tablespoons heavy cream
flaky sea salt, for sprinkling
whipped cream, for serving
1 tart pan, 9 in
pie weight, dried beans, or uncooked rice

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

Nutrition Facts : Calories 607 calories, Carbohydrate 61 grams, Fat 41 grams, Fiber 4 grams, Protein 11 grams, Sugar 36 grams

CLASSIC CHOCOLATE TART



Classic Chocolate Tart image

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

1 ¼ cups all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
½ cup cold butter
2 teaspoons water
1 cup heavy whipping cream
2 cups semisweet chocolate chips

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

THE BEST CHOCOLATE GLAZE



The Best Chocolate Glaze image

I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!

Provided by Mary Taylor Dantzler

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 12

Number Of Ingredients 5

6 tablespoons cocoa powder
5 tablespoons butter
1 cup confectioners' sugar
¾ teaspoon vanilla extract
2 tablespoons hot water, divided

Steps:

  • Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g

WHITE CHOCOLATE GLAZED APRICOT TARTS



White Chocolate Glazed Apricot Tarts image

------These delightful little tarts are full of delicious apricot flavour with an underlying hint of spice and orange flavour. Topped with roasted almonds they bake up beautifully. The chocolate drizzle is their crowning glory! Perfect for brunch or afternoon tea. --------

Provided by MarieRynr

Categories     Tarts

Time 31m

Yield 5-6 serving(s)

Number Of Ingredients 12

1 cup dried apricot, cut into small pieces and firmly packed
1 1/2 cups water
3 tablespoons Cointreau liqueur (or grand marnier)
1/4 cup white wine
1/2 cup white sugar
1/2 cup soft light brown sugar
1 cinnamon stick
0.5 (425 g) packet frozen puff pastry (ready rolled, thawed)
2 ounces chopped roasted almonds
1 ounce demerara sugar
dusting ground cinnamon
2 ounces white Belgian chocolate

Steps:

  • To make the filling, put the apricot pieces in a medium sized bown. Bring the water to a boil and pour over the apricots along with the white wine and the cointreau. Cover and set aside to soak for at least 30 minutes up to an hour.
  • Transfer the apricots and their soaking water to a saucepan and add the cinnamon stick and white and brown sugars. Bring to a boil, then reduce the heat and simmer, stirring occasionally until the mixture has a thick and jam like consistency, anywhere from 45 minutes to an hour. Set aside to cool. Remove cinnamon stick.
  • Pre-heat the oven to 205*C/425*F. Unroll the puff pastry. Cut out five or six 4 inch circles from it with a sharp cutter. Take a smaller 3 inch cuter and make another light indentation in the centre of the circle. (there should be a 1/2 inch border all around) Place on a baking sheet lined with parchment paper. Sprinkle the border with the demerara sugar and then dust with cinnamon lightly.
  • Spoon heaping TBS of the filling into the centre of the pastry, spreading it right up to the border indentation. Do not be tempted to overfill as the mixture will spread upon heating in the oven. Sprinkle the toasted almonds over top of each.
  • Bake for 15 to 20 minutes in the pre-heated oven until the filling is bubbly and the pastry is lightly browned and crisp. Remove from the oven and immediately remove from the pan with a spatula to a wire rack to cool completely.
  • Melt the white chocolate in the microwave for 20 to 30 seconds until quite soft and melted. Take a fork and drizzle the white chocolate decoratively across the tarts. Let cool completely before serving.

Nutrition Facts : Calories 557.1, Fat 22.4, SaturatedFat 4.6, Sodium 119.1, Carbohydrate 85, Fiber 3.9, Sugar 61.7, Protein 6.5

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Add the chocolate and whisk until all is homogenised. Spoon hot mixture into tart shells and weigh at 20g per tart. Place in refrigerator till set. Chocolate Glaze Bloom gelatine in cold water, leave to set in fridge. Heat the water, sugar and condensed milk in a saucepan. Bring to a boil and turn off the heat. Add the gelatine.
From nestleprofessional.co.nz


CHOCOLATE TART RECIPE - OUR HAPPY MESS
2018-03-25 Lower the oven temperature to 325 F. In a small saucepan over medium heat, heat the milk and cream until it comes to a very gently simmer. Place the chopped chocolate into a medium mixing bowl and pour the hot cream and milk over the chocolate. Whisk until smooth. Whisk in the sugar, salt and eggs until well combined.
From ourhappymess.com


CHOCOLATE GLAZED BAKEWELL TART - PASTRIES LIKE A PRO
2022-02-21 Preheat the oven to 350°F. Spread the jam or preserves over the bottom of the par baked crust. Set aside. Combine the almond flour, powdered sugar and butter in a mixing bowl and beat until well combined. Add the egg, followed by the cornstarch, amaretto, vanilla, and almond extracts. Spread over the jam.
From pastrieslikeapro.com


GLAZED CHOCOLATE ORANGE TART - THE ARTFUL GOURMET
2015-05-10 chocolate orange tart recipe, Mother's Day recipes, special occasion recipes, desserts, tart recipes, chocolate, orange, baking
From theartfulgourmet.com


CHOCOLATE GLAZED CHOCOLATE TART - GLUTEN FREE RECIPES
255 grams bittersweet chocolate (not more than 65% cacao if marked), chopped 1 teaspoon light corn syrup 2 larges eggs 296 milliliters heavy cream 0 teaspoons salt 59 milliliters sugar 9 inches a round fluted tart pan (1 inch deep) 5 Tbsps unsalted butter, melted 1 teaspoon pure vanilla extract 1 Tbsp warm water
From fooddiez.com


CHOCOLATE HAZELNUT TART WITH CHOCOLATE GLAZE RECIPE | JAMES …
Preheat the oven to 350°F. Spray a 4 by 13-inch rectangular tart pan or a 9-inch round tart pan with a removable bottom with gluten-free nonstick spray. Place the tart pan on a baking sheet. In a bowl, whisk together the potato starch, sorghum flour, baking powder, salt, xanthan gum, and espresso powder (if using).
From jamesbeard.org


GHIRARDELLI CHOCOLATE COMPANY
Professional Products. Ghirardelli Professional Products offers a wide range of premium ingredients for the food service and specialty coffee industry. Ghirardelli Professional Products are the perfect choice for creating exceptional desserts, specialty coffee drinks, milkshakes, smoothies, and hot cocoas. Learn More.
From ghirardelli.com


DECADENT CHOCOLATE TART RECIPE - HOME. MADE. INTEREST.
2021-12-06 Once the tart is completely cooled (2-3 hours) it is time to make the glaze. Place the chocolate in a bowl and heat the cream in the microwave for 1 minute until it just begins to boil. Pour the hot cream over the chocolate. Add the corn syrup and warm water and stir until the chocolate glaze is melted and smooth.
From homemadeinterest.com


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