Chocolate Custard Berry Tart Recipes

CHOCOLATE-MIXED BERRY BAKED CUSTARD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Use 1 tablespoon butter to grease a 9x13-inch pan.
• Scatter thawed berries and chopped dark chocolate evenly over the bottom of the pan. Set aside.
• Whisk together flour, sugar, cocoa powder, salt, and cinnamon in a large bowl until thoroughly combined. Add in eggs, and whisk until mixture is smooth and free of lumps. Mix in 2 tablespoons melted butter, vanilla, and almond extracts. Gradually pour in milk and heavy cream, whisking constantly, until incorporated. Pour batter over berries and chocolate in the prepared pan.
• Place pan into the preheated oven and bake until the center is just set and sides are slightly puffed, about 25 minutes. Can be eaten immediately, cooled slightly, or at room temperature, as desired. Sprinkle generously with powdered sugar before serving.

CHOCOLATE CUSTARD TART

Steps:

• In a 2 quart pan, heat milk slowly over a low heat.
• In a small bowl whisk together sugar and cornstarch. Add to hot milk and cook over medium heat, stirring often, until mixture thickens and starts to bubble. Cook for 3 minutes, stirring continually. Turn heat to lowest setting.
• In another bowl whisk egg yolks. Add a small amount of hot milk mixture to yolks while whisking to warm yolks- not to cook them. In a thin stream add the warmed eggs to the the rest of the milk mixture, while whisking continually. Cook over low heat for 2 more minutes.
• Remove custard from heat and stir in vanilla, butter, and chocolate.
• Dissolve gelatin in cold water and stir into custard. Pour immediately into pie shell and refrigerate for at least 3 hours.
• Pretty when garnished with chocolate curls.

CHOCOLATE CUSTARD TART

Steps:

• Dough: Sift the flour with the cocoa and salt. Cream the butter and sugar in the bowl of a mixer fitted with a paddle on low speed until fluffy.
• Add the egg, and mix just until incorporated. Add the dry ingredients, and mix until a dough forms. Shape into a ball, cut in half, flatten both halves, wrap each in plastic, and chill for at least 1 hour.
• Working quickly, roll out one of the dough balls on a large piece of lightly floured parchment paper to form a 13-inch circle about 1/8 inch thick.
• Place the parchment on a baking sheet, cover the dough with plastic, and chill it for at least 1 hour. Keep the remaining dough in the freezer for another tart.
• Preheat the oven to 350 degrees.
• Carefully fit the dough into a 9½-inch tart shell with a removable bottom, taking care not to stretch or pinch it. Freeze the dough for at least 15 minutes.
• Bake the crust until it puffs, about 10 to 15 minutes. Flatten the base by pressing it down with a measuring cup, then continue baking until the crust is crisp, about 10 to 15 minutes more. Set aside to cool.
• Chocolate Custard: Preheat the oven to 250 degrees. Place chocolate in a bowl. Bring the cream, milk, and sugar to a boil in a saucepan.
• Add the mixture, a third at a time, to the chocolate, stirring each addition until combined. (If it's added all at once, the chocolate will become grainy.) Beat the egg in a large bowl.
• Whisk in a quarter of the chocolate-milk mixture until just combined, and add to the remaining chocolate. (Do not whisk hard.).
• Tap the bowl to get rid of any air bubbles. Pour the custard into the baked tart shell, filling it to the top.
• Bake for 20 minutes, rotate front-to-back, and bake for another 20 minutes or until the custard is set around the edges but jiggly in the center. Serve with brandy whipped cream.

CHOCOLATE CUSTARD-BERRY TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Blend flour, butter, and sugar together in a food processor until crumbly. Pour in water; mix until crust dough holds together. Press into the bottom and sides of a 9-inch tart pan. Poke holes in dough with a fork to eliminate air bubbles.
• Bake in the preheated oven until golden brown, about 20 minutes. Remove from oven; increase oven temperature to 375 degrees F (190 degrees C).
• Chop chocolate and place in a microwave-safe bowl. Microwave in 15-second intervals, stirring occasionally, until melted; spread over baked crust.
• Beat cream cheese, sugar, flour, vanilla extract, and egg together in a bowl using an electric mixer until smooth; spread filling over chocolate layer.
• Arrange berries tightly and evenly over cream cheese filling. Mix raspberry syrup and blackberry schnapps together in a small bowl; brush over berries using a pastry brush.
• Bake in the preheated oven until berries are reduced and filling begins to set, about 35 minutes. Remove from oven; filling will set completely as it cools.

EASY MIXED BERRY AND CHOCOLATE TART RECIPE BY TASTY

Steps:

• Position an oven rack in the bottom third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Fill a small saucepan with about an inch of water and bring to a strong simmer. Place a medium heatproof bowl over the pot (making sure the bottom isn't touching the water) and add the chocolate chips. Melt, stirring often, until completely smooth, about 2 minutes. Remove the pot from the heat but leave the bowl sitting over the water so the chocolate stays warm. Alternatively, microwave the chocolate chips in 30-second intervals, stirring between, until melted and smooth.
• In a medium bowl, toss the thawed berries with the cornstarch and granulated sugar until fully coated.
• Lay the thawed puff pastry sheet on the prepared baking sheet. Drizzle the melted chocolate over to the center of the pastry and spread evenly, leaving a 1½-inch border around the edges. Scoop the berries on top of the chocolate. Fold the edges of the pastry over the berries.
• In a small bowl, whisk together the honey and warm water until fully combined. Brush the honey mixture over the exposed pastry.
• Bake the tart until the pastry is puffed and golden brown, 18-20 minutes. Remove the tart from the oven and let cool for 15-20 minutes.
• Dust the tart with powdered sugar, then slice and serve.
• Enjoy!

CHOCOLATE AND BERRY TART

Steps:

• Preheat oven to 350°F. Roll out pastry on floured surface to 14x11-inch rectangle. Trim two 1-inch-wide strips off each edge (for a total of 8 strips) and reserve. Transfer pastry rectangle to ungreased baking sheet. Pierce rectangle all over with fork. Brush with glaze. Arrange 1 pastry strip atop each edge of rectangle, trimming to join strips at corners. Brush with glaze. Top each edge with remaining pastry strips, covering corner seams and trimming to square off. Brush with glaze. Sprinkle with sugar. Bake 5 minutes. Pierce pastry rectangle (not sides) all over with fork. Continue baking until golden, about 20 minutes longer. Cool on rack.
• Melt chocolate in top of double broiler over simmering water, stirring until smooth. Add 1 tablespoon jelly; stir until melted. Add 2 tablespoons sour cream; mix until smooth. Spread in crust.
• Melt remaining 1/4 cup jelly in small saucepan over low heat, stirring often. Combine berries in bowl. Add melted jelly; stir to coat. Immediately spoon berries atop soft chocolate in crust, covering chocolate completely. Chill just until set, about 1 hour. Let stand at room temperature. (Can be made 6 hours ahead.)
• Combine 1/4 cup sour cream and crème de cassis. Serve with tart.

BERRY-CHOCOLATE PAN TART

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine cookie crumbs, nuts and butter; press onto bottom of prepared pan. Bake 10 min.; cool.
• Microwave chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until completely melted. Whisk in 2 cups COOL WHIP; pour over crust. Let stand 30 min. or until firm.
• Beat pudding mixes and milk in large bowl with whisk 2 min.; stir in remaining COOL WHIP. Spread over chocolate layer in pan; top with berries. Refrigerate 2 hours.
• Use foil handles to remove dessert from pan. Microwave caramel bits and milk in microwaveable bowl 2 min.; stir until caramel bits are completely melted and mixture is well blended. Drizzle over dessert.

CHOCOLATE BERRY TARTS

Steps:

• In a small microwave-safe bowl, melt 4 tablespoons butter; stir in cracker crumbs and sugar. Press onto the bottom and up the sides of two 4-in. fluted tart pans with removable bottoms. Freeze for 1 hour or until firm., In a small saucepan, combine the cream, cinnamon and remaining butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate chips until melted. Pour into crusts. Refrigerate until firm, about 1 hour., Just before serving, arrange berries over filling; sprinkle with confectioners' sugar.

CHOCOLATE-RASPBERRY TART

Steps:

• Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
• In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.

MIXED BERRY CRUMBLE TART

Steps:

• Heat oven to 425°F. Roll pie crust into 13-inch round. Fold into fourths and place in 10- or 11-inch tart pan with removable bottom; unfold and press against bottom and side of pan. Trim overhanging edge of pastry even with top of pan.
• In large bowl, gently toss berries with 2/3 cup sugar and the cornstarch. Spoon into pastry-lined pan.
• In small bowl, stir flour, 1/2 cup sugar, the orange peel and melted butter with fork until crumbly. Sprinkle evenly over berries.
• Bake 35 to 45 minutes or until fruit bubbles in center. Remove tart from side of pan. Serve warm.