CHOCOLATE STRAWBERRY TART
This tart with rich chocolate layered over strawberry jam looks chic and sophisticated topped with sliced fresh strawberries.
Provided by Food Network Kitchen
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Lightly dust a work surface with flour. Lay 1 sheet of the pie dough on the floured surface. Lightly brush the dough with water, then place the second sheet of dough directly on top. Roll the double layer of dough into a 12-inch round. Fit into a 9-inch tart pan, pressing into the bottom and trimming any excess at the top of the pan. Use a fork to gently prick holes all over the bottom of the crust. Line the crust with aluminum foil and fill it with dried beans, uncooked rice or pie weights. Bake until the edges brown slightly, about 20 minutes; remove the foil and continue to bake until the crust is golden brown all over, about 20 minutes more. Cool on a wire rack while making the filling.
- Heat the cream, milk and granulated sugar in a medium saucepan over medium-low heat, stirring occasionally until it comes to a simmer and the sugar is dissolved, about 5 minutes. Remove from the heat, add the chocolate and let stand 5 minutes. Whisk until the chocolate is melted and the mixture is smooth. Set aside to cool for 5 minutes. Use a rubber spatula to stir in the egg.
- Spread the jam over the bottom of the tart. Pour the chocolate mixture over the jam and bake until the filling is slightly jiggly in the center, 25 to 30 minutes. Cool completely in the pan on a wire rack. Dust with confectioners' sugar. Serve at room temperature or refrigerate until cold. Top with sliced strawberries.
CHOCOLATE AND STRAWBERRY TART RECIPE BY TASTY
Here's what you need: chocolate cookie, butter, double cream, dark chocolate, strawberry, dark chocolate, white chocolate, powdered sugar
Provided by Milloni Merchant
Categories Desserts
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the cookies to the bowl of a food processor and pulse until crumbs form. Mix in the melted butter, stirring to combine.
- Transfer the biscuit mixture to a 9 inch (23 centimeters) cake tin lined with parchment paper and press to form an even base. Freeze for 10 minutes.
- Add the double cream and chocolate to a pot over medium heat, gently stirring until the chocolate is melted.
- Pour the chocolate over the biscuit base and top with the strawberries.
- Refrigerate for 3 hours, until set. Drizzle with melted dark and white chocolate and coat with icing sugar.
- Enjoy!
DARK CHOCOLATE STRAWBERRY TART
Steps:
- To prepare the crust, whisk together the flour, cocoa powder and salt in a bowl. In a separate bowl, using a standing mixer or electric hand mixer, cream together the butter and sugar until fluffy. Mix in the vanilla. Beat in the flour mixture on low speed until just incorporated, being careful to not over mix. Use your hands to shape the dough into a ball. Wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 350 degrees Fahrenheit and grease a 9 inch tart pan with removable bottom.
- Once the dough has chilled, press the dough into the tart pan and up the sides. Use a knife to score the edges and make them even at the top. Bake for 15 minutes. If it has puffed up a little during baking, just gently press it down when you remove from oven. Cool completely in pan.
- To prepare the filling, heat the cream and finely chopped chocolate in the top of a double boiler over simmering water (medium low heat), whisking until smooth. Remove from heat and whisk in the butter until smooth. Pour into cooled tart crust and refrigerate for 1 to 2 hours. Top with fresh strawberries.
- To prepare the glaze (see notes), bring the cream to a low boil. Pour over the chopped chocolate and stir until smooth. Whisk in the corn syrup and water until smooth. Drizzle over tart and serve.
CHOCOLATE COVERED STRAWBERRY TARTS
Looking for a fruit dessert using Betty Crocker® double chocolate chunk cookie mix? Then check out this berry tarts recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place miniature paper baking cup in each of 36 mini muffin cups.
- In medium bowl, stir cookie mix, oil, egg and water until soft dough forms. Drop dough by teaspoonfuls into baking cups.
- Bake 8 to 10 minutes or until edges are set. Gently press end of wooden spoon into bottoms and against sides of baking cups to flatten, being careful not to make holes in dough. Cool completely, about 30 minutes.
- Spoon 1/2 teaspoon jam into each cookie cup.
- In medium bowl, fold whipped topping into frosting until well combined. Spoon frosting mixture into decorating bag fitted with medium star tip, and pipe into the center of each tart. Top with chocolate chips. Store loosely covered.
Nutrition Facts : Fat 1, ServingSize 1 Tart, TransFat 0 g
CHOCOLATE-STRAWBERRY CREAM CHEESE TART
Bound to impress, this dessert features velvety cream cheese, fresh red strawberries and a drizzle of fudge atop a crunchy chocolate-almond crust. It's too gorgeous to resist! -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375 °. In a small bowl, combine the first five ingredients; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until crust is set. Cool on a wire rack., In another small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread over bottom of prepared crust. Arrange strawberry halves, cut side down, over filling. Cover and refrigerate at least 1 hour., Just before serving, drizzle fudge topping over tart. Refrigerate leftovers.
Nutrition Facts : Calories 334 calories, Fat 22g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 161mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE-COVERED STRAWBERRY TART
Provided by Katie Lee Biegel
Categories dessert
Time 5h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Mix together the chocolate wafer cookies and sugar in a large bowl. Pour in the melted butter and mix until well combined. Press the mixture into an 11-inch tart pan. Transfer to a baking sheet and bake for 10 minutes. Let cool completely.
- For the filling: Combine the cream, milk and freeze-dried strawberries in a medium pot. Bring to a simmer, remove from the heat and add the white chocolate chips and vanilla. Let stand for a few minutes to let the chocolate melt, then whisk until the chocolate is blended into the cream mixture. Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Pour into the prepared crust and refrigerate until set, 3 to 4 hours. Once set, place in the freezer for 30 minutes.
- For the topping: Pour the chocolate shell topping over the filling to completely cover. Arrange the chocolate-covered strawberries in the center of the tart. Line up the sliced strawberries side-by-side and cut-side down around the edge of the tart with the pointed ends facing in towards the center of the tart. Slice with a warmed knife and serve.
NO-BAKE STRAWBERRY CHOCOLATE TART
This No bake strawberry chocolate tart is absolutely AMAZING. It is the easiest recipe you can get for such a decadent dessert. It takes no more than 15 minutes to put together. Is that easy.
Provided by Ella Marincus-HomeCookingAdventure
Time 15m
Number Of Ingredients 7
Steps:
- Place oreo cookies into the bowl of a food processor and blend until crumbs form. Add melted butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of a rectangular 5×14 inch (12 x 36 cm) tart pan. Freeze until you prepare the filling, just for few minutes.
- In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.
- Pour chocolate filling over oreo crust, and top with fresh strawberries.
- Refrigerate for at least 2 hours or overnight before serving.
Nutrition Facts : ServingSize 1 g, Calories 382 kcal, Carbohydrate 36.1 g, Protein 3.9 g, Fat 25.5 g, SaturatedFat 14.3 g, Cholesterol 45 mg, Sugar 24.8 g
STRAWBERRY AND CHOCOLATE TART WITH WALNUT CRUST
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- For Crust:
- Combine flour, sugar and salt in processor and mix. Add walnuts; process until chopped. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add yolks and process just until moist clumps form. Gather dough into ball; flatten to disk. Wrap in plastic and chill 30 minutes.
- Preheat oven 375°F. Butter 9-inch-diameter tart pan with removable bottom. Roll out dough between sheets of waxed paper to 11-inch round. Peel off top sheet of paper. Transfer crust to prepared pan, pressing dough firmly to fit pan and patching if necessary. Discard paper. Trim edges of crust. Freeze crust 15 minutes. Bake until golden brown, about 25 minutes. Spread jam in crust. Return to oven and bake until jam sets, about 4 minutes. Cool completely on rack.
- For Filling:
- Heat cream in heavy small saucepan over medium-low heat until tiny bubbles appear around edges. Remove from heat. Add chocolate and stir until melted. Cool until mixture is room temperature and beginning to thicken but still pourable, stirring occasionally, about 50 minutes. Pour chocolate filling into crust. Refrigerate until filling is set, about 1 hour 45 minutes. (Can be prepared 1 day ahead. cover and keep refrigerated.)
- Arrange strawberries cut side down in concentric circles atop filling. Serve immediately or refrigerate up to 1 hour.
NO BAKE STRAWBERRY CHOCOLATE TART
This amazing desert is decadent even for a sweet-toothed chocolate lover like me. Recipe originally seen on Home Cooking Adventure. For extra-decadence (and plus I cook for someone with a gluten allergy), I use Ghirardelli brand chocolate.
Provided by Cadillac Frank
Categories Dessert
Time 2h15m
Yield 1 5 x 14" tart, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Crust:.
- Place cookies (with cream fillings) in a food processor and blend until crumbs form.
- Pour melted butter over the crushed cookies. Continue to blend until evenly moistened.
- Using a spatula (or the back of a spoon), press cookie mixture into the bottom and edges of a rectangular 5 x 14" tart pan.
- Freeze until you prepare the filling.
- Filling:.
- In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering necessary.
- Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir well until chocolate and cream is completely dissolved.
- Remove Oreo crust from the freezer and pour in chocolate filling. Smooth as necessary.
- Top with strawberries and nuts.
- Refrigerate for at least 2 hours (or overnight) before serving.
Nutrition Facts : Calories 419.9, Fat 29.1, SaturatedFat 16.2, Cholesterol 56.2, Sodium 270.5, Carbohydrate 37.9, Fiber 2.2, Sugar 25.2, Protein 4.1
STRAWBERRY WHITE CHOCOLATE TARTS
White chocolate paired with sweet, fresh strawberries is a match made in heaven. The shortbread cookies make a wonderful buttery crust. -Cynthia Wike, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Combine cookie crumbs and butter. Press onto the bottoms and up the sides of two greased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack., Place cream in a small microwave-safe bowl. Microwave, uncovered, on high for 15-20 seconds or until cream comes to a boil. Add white chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature., Pour filling into crusts; arrange strawberries over top. In a microwave, melt chocolate chips; stir until smooth. Drizzle over tarts. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 737 calories, Fat 52g fat (25g saturated fat), Cholesterol 71mg cholesterol, Sodium 264mg sodium, Carbohydrate 64g carbohydrate (44g sugars, Fiber 3g fiber), Protein 7g protein.
CHOCOLATE STRAWBERRY TART
Make and share this Chocolate Strawberry Tart recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Coat a 9-in. fluted tart pan with removable sides with nonstick spray.
- Crust: Break cookies into food processor. Add nuts and sugar; pulse until fine crumbs form. Add egg white; pulse just to blend. Press evenly over bottom and up sides of tart pan. Freeze 10 minutes, or until firm. Cover crust with foil.
- Bake 20 minutes; remove foil. Bake 5 minutes more, or until lightly browned. Cool completely in pan on a wire rack.
- Meanwhile, make Filling: Heat cream and butter over medium heat until butter melts. Remove from heat, add chocolate chips and let stand 2 minutes to melt. Whisk until blended and smooth. Let stand at room temperature about 1 hour until cool but still pourable. Pour into crust. Place strawberries cut sides down on filling. Refrigerate at least 2 hours for filling to set.
- To serve: Put tart pan on a small, sturdy bowl; let sides fall down. Gently slide tart off pan bottom onto a serving plate.
Nutrition Facts : Calories 349.5, Fat 25.1, SaturatedFat 11.2, Cholesterol 34.8, Sodium 68.5, Carbohydrate 32.6, Fiber 3.7, Sugar 19.1, Protein 3.9
FRESH STRAWBERRY-CHOCOLATE TARTS
Here's no-bake strawberry and chocolate pie deliciousness, scaled down into mini graham cracker pie crusts. Prepare to be asked for the recipe!
Provided by My Food and Family
Categories Recipes
Time 2h20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Microwave chocolate and 1-1/2 cups COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 45 sec. Spoon evenly into shells, adding about 1-1/2 tsp. to each; spread to evenly coat bottoms and sides of shells. Refrigerate until ready to use.
- Mix sugar and cornstarch in medium saucepan; gradually stir in water until blended. Bring to boil on medium heat, stirring constantly; cook and stir 1 min. Remove from heat. Add dry gelatin mix; stir 2 min. until completely dissolved. Pour over strawberries in large bowl; stir to evenly coat strawberries. Spoon into prepared shells.
- Refrigerate 2 hours or until firm. Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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