Chocolate Egg Baked Tart Recipes

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CHOCOLATE "CREME EGG" TART



Chocolate

This decadent dessert delivers the flavor of a certain beloved Easter candy in the form of an elegant tart with a crispy cookie crust.

Provided by Rhoda Boone

Categories     Easter     Tart     Candy     Chocolate     Cream Cheese     Dessert     Bake     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 12-16 servings

Number Of Ingredients 22

For the crust:
1/4 cup (1/2 stick) unsalted butter, melted, plus more for pan
6 ounces chocolate wafer cookies (about 28 cookies), coarsely crumbled
Pinch of kosher salt
For the filling:
1/2 cup light corn syrup
1/4 cup cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, cut into small pieces, room temperature
2 teaspoons vanilla extract
1/8 teaspoon kosher salt
3 cups powdered sugar
5-6 drops yellow food coloring
1-2 drops red food coloring
For the chocolate ganache:
12 ounces milk chocolate, chopped
6 ounces semisweet chocolate, chopped
2 cups heavy cream
Pinch of kosher salt
3 tablespoons unsalted butter, cut into small pieces, room temperature
1 tablespoon light corn syrup
Special Equipment
A 9" tart pan with removable bottom

Steps:

  • Make the crust:
  • Preheat oven to 350°F. Grease tart pan with butter. Pulse cookies and salt in a food processor until cookies are finely ground. With the motor running, slowly pour in melted butter and process until well combined.
  • Using a measuring cup, firmly press cookie mixture into bottom and up sides of tart pan. Bake crust until firm, about 10 minutes. Transfer pan to a wire rack and let cool 15 minutes.
  • Make the filling:
  • Using an electric mixer on medium-high speed, beat corn syrup, cream cheese, butter, vanilla, and salt in a large bowl, scraping down sides of bowl as needed, until combined, 1-2 minutes. Add powdered sugar and beat on low 1-2 minutes, then increase speed to medium and beat until incorporated, 1-2 minutes more. Transfer 1/2 cup filling to a medium bowl. Transfer remaining filling to a pastry or large resealable plastic bag; this is the "egg white" filling.
  • Add yellow and red food coloring a few drops at a time to filling in bowl to match the color of an orange egg yolk. Transfer "yolk" filling to another pastry or large resealable plastic bag.
  • Make the chocolate ganache and assemble the tart:
  • Heat both chocolates in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring with a spatula, until chocolate is melted.
  • Meanwhile, heat cream in a small pot over medium, stirring occasionally, until warmed through and small bubbles start to appear on the surface.
  • Add salt to melted chocolate, then remove from heat and gradually whisk in cream until incorporated. Whisk in butter, then corn syrup, until smooth and combined.
  • Pour 1 1/2 cups ganache into cooled crust; reserve remaining ganache in bowl. Chill filled crust until set, about 30 minutes.
  • Snip off ends of pastry bags to create a 3/8" hole. Pipe "yolk" filling in a tight spiral in the center of the tart to create an orange "yolk" about 3" wide and 1/2" thick. Pipe "egg white" filling around "yolk" in a tight spiral, about 1/2" thick, leaving about a 1/2" ring of chocolate showing around "egg white" filling at the edges of tart.
  • Set bowl with ganache over a pot of barely simmering water; heat ganache, stirring, until it pours easily. Pour over filling until covered; do not overfill. Chill until set, at least 3 hours. Let sit at room temperature 15 minutes before serving.
  • Do Ahead
  • Tart can be made 1 day ahead. Chill until set, then cover loosely with plastic wrap.

LEFTOVER EASTER CHOCOLATE TART RECIPE BY TASTY



Leftover Easter Chocolate Tart Recipe by Tasty image

Here's what you need: chocolate, butter, eggs, egg yolks, sugar, plain flour, pre-baked tart shell, egg whites, caster sugar, vanilla extract, vinegar, cocoa powder

Provided by Ellie Holland

Categories     Bakery Goods

Yield 7 servings

Number Of Ingredients 12

1 cup chocolate, leftover Easter chocolate
⅞ cup butter
2 eggs
3 egg yolks
¼ cup sugar
⅘ cup plain flour
1 pre-baked tart shell, 25 cm (9 in)
6 egg whites
1 ½ cups caster sugar
1 tablespoon vanilla extract
1 teaspoon vinegar
1 cup cocoa powder

Steps:

  • Pre-heat the oven to 150°C/300°F.
  • Gently melt the chocolate and butter together over a bain-marie.
  • Once combined, take off the heat.
  • Stir in the eggs, egg yolks and sugar.
  • Fold in the flour.
  • Pour into the tart shell.
  • Bake for 15 minutes.
  • Meanwhile, prepare the meringue by whisking the egg whites with an electric hand whisk.
  • Once foamy, gradually add in the sugar, followed by the vanilla and vinegar.
  • Whisk until stiff peaks form.
  • Spoon on top of the chocolate tart.
  • Bake for 30 minutes.
  • Cut into slices and serve.
  • Enjoy!

Nutrition Facts : Calories 848 calories, Carbohydrate 77 grams, Fat 51 grams, Fiber 4 grams, Protein 20 grams, Sugar 39 grams

BAKED CHOCOLATE TART



Baked Chocolate Tart image

Make and share this Baked Chocolate Tart recipe from Food.com.

Provided by Wendys Kitchen

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 7

400 g baking chocolate
300 ml thickened cream
2 tablespoons caster sugar
2 eggs, lightly beaten
2 tablespoons coffee liqueur
10 inches unbaked pastry shells
cocoa, to serve

Steps:

  • Preheat oven to 180°C.
  • Place cooking chocolate into covered microwave dish. Heat on high for 2 minutes. Stir. Keep microwaving in 1 minute bursts whilst stirring in between until chocolate melts and is shiny.
  • Add eggs, sugar, liqueur and mix well.
  • Bake pastry shell blind for 15 minutes. Remove the paper and rice and bake a further 12 minutes until pastry is lightly golden.
  • Fill tart with chocolate mixture and bake further 18-20 minutes until set.
  • Allow to cool and then dust with cocoa to serve.

Nutrition Facts : Calories 444.6, Fat 40.1, SaturatedFat 22.1, Cholesterol 84, Sodium 139.5, Carbohydrate 25.8, Fiber 7.5, Sugar 4.2, Protein 8.3

CHOCOLATE EGG BAKED TART



Chocolate egg baked tart image

A slice of showstopping Easter chocolate tart is the perfect way to finish a meal. This simple chocolate egg filled dessert is easier than you think

Provided by Sophie Godwin - Cookery writer

Categories     Dessert

Time 50m

Number Of Ingredients 10

80g butter , softened
40g golden caster sugar
120g self raising flour
75g butter
100g dark chocolate (70% cocoa)
75g golden caster sugar
50g plain flour
4 large eggs , beaten
2 x 80g bags of chocolate eggs (we used Galaxy Golden Eggs)
crème fraîche , to serve

Steps:

  • For the shortbread base, beat the butter and sugar together until light and creamy, then mix in the flour. Press the dough into the base of a 20-21cm tart tin and put in the fridge for 20 mins to harden.
  • Heat oven to 180C/160C fan/ gas 4. Prick the base all over with a fork and bake in the centre of the oven for 15 mins until lightly golden.
  • Meanwhile, melt the butter and chocolate together in a saucepan over a low heat. Once melted, stir in the sugar and flour, then gradually beat in the eggs. Pour the filling over the base and cover the top in chocolate eggs. Return to the oven and bake for 12-15 mins or until the fiilling is just set at the edges but the centre is still shiny and a bit wobbly. Remove from the oven and put in the fridge to chill. Can be made a day ahead and kept in the tin overnight. To release from the tin, warm the sides with a hot dishcloth for a couple of mins. Serve with crème fraîche.

Nutrition Facts : Calories 332 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

BAKED CHOCOLATE TART



Baked Chocolate Tart image

I think this tart is best served with some seasonal soft fruit (blueberries, raspberries, strawberries).

Provided by Jamie Oliver

Categories     dessert

Time 55m

Number Of Ingredients 9

5 ounces unsalted butter
5 1/2 ounces semisweet chocolate
8 tablespoons unsweetened cocoa powder, sifted
Small pinch salt
4 eggs
7 ounces granulated sugar
3 tablespoons maple syrup
3 medium heaping tablespoons sour cream or creme fraiche
10-inch flan or tart shell, baked blind

Steps:

  • Place the butter, chocolate, cocoa powder and salt in a bowl over a pan of simmering water and allow to melt slowly, stirring occasionally until well mixed.
  • In a separate bowl beat the eggs and sugar together until light and well creamed, and then add the golden syrup and sour cream or creme fraiche. Stir the chocolate mixture into this mixture, scraping all the chocolate out with a spatula. Once you?ve mixed it well, pour it into the pastry shell. Place into a preheated 150C/300 degree F/Gas 2 oven for 40 to 45 minutes. During cooking a beautiful crust will form on top.
  • Carefully remove the tart from the oven and allow to cool on a rack for at least 45 minutes, during which time the skin will crack and the filling will shrink slightly.

CHOCOLATE TART



Chocolate Tart image

Provided by Tyler Florence

Categories     dessert

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 12

2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg, separated
2 tablespoons ice water, plus more if needed
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs, at room temperature

Steps:

  • To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
  • Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
  • Preheat the oven to 350 degrees F.
  • Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
  • To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.

OLD-FASHIONED BAKED EGG CUSTARD TART WITH NUTMEG



Old-Fashioned Baked Egg Custard Tart With Nutmeg image

A taste of my childhood, my grandmother made the most amazing Egg Custard, as we used to call it! In the absence of lard, or if you are vegetarian, use a white vegetable cooking fat, but NOT margarine, as the white fat gives the pastry its crispness. Serve this tart at room temperature with cream or just "naked"! You can buy these delectable little tarts in most British bakeries, but they always taste better when they have been made at home. This old-fashioned custard tart needs a thick, wobbly filling, so I've used a round tin with sloping sides and a rim, which gives a good depth. The nutmeg is very important to the flavour, so always use it freshly grated and grate it on to a piece of foil, which helps when you have to sprinkle it on quickly when it goes into the oven.

Provided by French Tart

Categories     Tarts

Time 1h30m

Yield 1 Large Custard Tart, 6 serving(s)

Number Of Ingredients 11

5 ounces plain flour, plus a little extra for dusting
1 pinch salt
1 ounce softened lard or 1 ounce white vegetable fat
1 1/2 ounces softened butter
3 large eggs, plus
2 large egg yolks, lightly beaten
1 pint single cream
2 ounces caster sugar
1/2 teaspoon vanilla extract
1 1/2 whole nutmegs, freshly grated
1 teaspoon softened butter

Steps:

  • To make the pastry, first of all sift the flour with the pinch of salt into a large bowl, holding the sieve up high to give it a good airing. Then add the lard and butter and, using only your fingertips, lightly and gently rub the fat into the flour, again lifting the mixture up high all the time to give it a good airing.
  • When everything is crumbly, sprinkle in about 1 tablespoon of cold water. Start to mix the pastry with a knife and then finish off with your hands, adding a few more drops of water, till you have a smooth dough that leaves the bowl clean. Then pop the pastry into a polythene bag and let it rest in the refrigerator for 30 minutes. Meanwhile, pre-heat the oven to gas mark 5, 375°F (190°C) and pop the baking sheet in to pre-heat on the centre shelf.
  • After that, roll the pastry out into a circle on a surface lightly dusted with flour, giving it quarter turns to keep its round shape; it's a good idea at this stage to put the tin lightly on top of the pastry - the size needs to be 1 inch (2.5 cm) bigger all round. Now transfer it, rolling it over the pin, to the tin, and press it lightly and firmly around the base, sides and rim. Now take a sharp knife and trim the overlapping pastry. Then press the rim of the pastry so that about ¼ inch (5 mm) overlaps the edge.
  • Next, roll the trimmings and cut out about 24 leaves, making veins in them with the blunt side of the knife. Now brush the whole surface of the pastry case with some of the beaten eggs, arranging the leaves all around the rim, overlapping them. Brush these, too, with beaten egg. Now prick the base of the tart with a fork, then place it on the baking sheet and bake on the centre shelf for 20 minutes, until the pastry is crisp and golden. Check after 4 minutes to make sure that the pastry isn't rising up in the centre. If it is, prick it again a couple of times, pressing it back down with your hands. After 20 minutes, remove it from the oven, leaving the baking sheet there, and reduce the temperature to gas mark 3, 325°F(170°C).
  • Now place the cream in a saucepan and bring it up to a gentle simmer, then whisk the beaten eggs and sugar together in a large heatproof jug using a balloon whisk - but not too vigorously because you don't want to make bubbles. Then pour the hot liquid over the beaten eggs, add the vanilla extract and half the nutmeg and whisk briefly again.
  • Now place the pie tin back on the baking tray with the oven shelf half out and have ready the rest of the grated nutmeg on a piece of foil. Carefully pour the filling into the pastry case (it will be very full) and scatter the rest of the nutmeg all over, then dot with the softened butter and bake in the oven for 30-40 minutes, until the filling is golden brown, firm in the centre and slightly puffed up. Serve it warm or slightly cooled at room temperature.

Nutrition Facts : Calories 449.4, Fat 31.7, SaturatedFat 17.4, Cholesterol 250.3, Sodium 141.6, Carbohydrate 32.6, Fiber 1, Sugar 10.3, Protein 8.9

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

DOWN-UNDER CHOCOLATE FUDGE TART



Down-Under Chocolate Fudge Tart image

This to-die-for Aussie chocolate tart is light and fluffy with awesome chocolate taste. Family and friends always request it when invited for dinner!

Provided by Marie De Pasquale-Wilson

Categories     Desserts     Pies     Tarts

Time 1h30m

Yield 8

Number Of Ingredients 10

2 ½ cups all-purpose flour
⅞ cup butter
¾ cup confectioners' sugar
1 egg yolk
1 tablespoon cold water, or more as needed
1 ⅔ cups baking chocolate
¼ cup white sugar
2 eggs
1 tablespoon vanilla extract
½ cup heavy cream, whipped

Steps:

  • Combine flour, butter, and confectioners' sugar in a food processor; process until the mixture resembles bread crumbs. Add egg yolk and cold water and process until a dough forms. Add more cold water if necessary. Remove dough from food processor and mold into 2 flat shapes; you can use the extra one another time. Wrap each in plastic and refrigerate for 20 minutes.
  • Butter a 9-inch flan pan. Roll 1 portion of dough out to a 9-inch circle about 1/8-inch thick. Line the prepared pan with the pastry. Cover pastry in the pan with a layer of aluminum foil and fill the foil with raw rice.
  • Pre-bake pastry in the preheated oven for 15 minutes. Remove rice and foil and continue baking until pastry is a light golden color, 3 to 8 minutes more. Remove from oven, leaving oven on.
  • Place chocolate in a microwave-safe bowl and heat in the microwave oven until melted, 3 to 5 minutes, mixing after each minute.
  • Combine sugar, eggs, and vanilla extract in a separate bowl and add to the melted chocolate. Stir well and pour mixture into the baked pastry crust.
  • Bake tart in the hot oven for 20 minutes; filling will still be runny and will set upon cooling.
  • Allow tart to cool slightly and serve with whipped cream.

Nutrition Facts : Calories 582.8 calories, Carbohydrate 56.6 g, Cholesterol 135.7 mg, Fat 39.5 g, Fiber 5.6 g, Protein 9.8 g, SaturatedFat 24 g, Sodium 172 mg, Sugar 18.4 g

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2021-01-26 To make the chocolate tart shell, start by preheating your oven to 400°F (200°C). In a large bowl, whisk together the flour, cocoa powder, sugar, and salt. Rub in the butter until the mixture resembles a coarse meal. Stir in the beaten egg and …
From biggerbolderbaking.com


SIMPLE BAKED CHOCOLATE TART - GOOD THINGS BAKING CO
Preheat the oven to 350F. Place the chopped chocolate and butter in a medium mixing bowl. Heat the cream in a small saucepan until it’s simmering and steaming, then pour it over the chocolate and let it sit for 5-8 minutes. Slowly stir it together, mixing continually until the mixture is cohesive and smooth.
From goodthingsbaking.com


BAKED CHOCOLATE TART - ACELINE
2022-04-23 Line a 25 flan tin with the pastry and bake blind for 15 minutes. For the filling, chop the dark chocolate and melt over bain-marie. Remove from the heat, whisk in the caramel condensed milk, followed by the eggs. Pour mixture into the baked tart base and bake in the oven at 160°C for 20 minutes or until chocolate is set.
From aceline.media


BAKED CHOCOLATE TART RECIPE! - CHEFJAMESOAKLEY.COM
2021-07-04 Pastry 150g Plain flour 75g Butter 35g Sugar 2 egg yolk (1) Cream together butter and sugar until pale in color (2) Beat in 1 egg yolk (3) Sift flour through a fine sieve and slow incorporate into sugar, butter, egg mixture (be sure not to overwork as the pastry will become tight) (4) Allow pastry to rest for one hour prior to rolling (5) Roll pastry into tart tin, perforate …
From chefjamesoakley.com


DOUBLE CHOCOLATE TARTS - THAT SKINNY CHICK CAN BAKE
2022-05-29 Form a ball, wrap in plastic wrap, and chill in the fridge for at least an hour. Cut out eight tartlet shells. Roll out the tartlet dough about an inch bigger than each tart pan, about 1/8-1/16-inch thick and fit into pans, trimming off excess. Bake the tartlets for 10–15 minutes at 160°C/320°F fan (Gas 4).
From thatskinnychickcanbake.com


BAKED CHOCOLATE TART : BOOK RECIPES
2022-04-12 Heat the heavy cream/melt the dark chocolate to 45~50℃. Stir them/blend them and make a ganache. (make sure they come together into a glossy/smooth mixture. Take a look at my ganache video recipe Add the whole eggs and stir well until everything looks smooth and homogenous. Pour into the tart shell and bake at (preheated to 140 ℃) 140 ℃ for 12mins.
From book-recipe.com


NO-BAKE EGGLESS CHOCOLATE TART RECIPE - BAKE WITH SHIVESH
2020-08-16 For the filling, heat 2 cups of cream in a saucepan over medium-low heat. Meanwhile, mix the 4 tbsp of heavy cream with the corn flour- make a slurry and keep aside. When the cream simmers, add the coffee and the melted chocolate. Combine well. Once combined, add in the corn flour slurry and let the mixture thicken.
From bakewithshivesh.com


HOW TO MAKE AN EASTER CHOCOLATE TART | BBC GOOD FOOD
How to make a golden egg chocolate tart: Beat together 80g butter and 40g golden caster sugar, then mix in 120g self-raising flour. Press the dough into a 20cm tart tin. Chill for 20 mins. Prick base with a fork. Bake at 180C/160 fan/gas 4 for 15 …
From bbcgoodfood.com


HOW TO BAKE CHOCOLATE POP TARTS - RECIPE MASH
For the chocolate filling: 3 oz semisweet chocolate, finely chopped; 1 tsp granulated sugar; ¼ cup heavy cream; 1 tbsp unsalted butter, chopped into small pieces and softened; Pinch of fine salt; For assembling: 1 tsp water; 1 egg; Flour, for dusting; For the glaze: 4 tsp milk, plus more if necessary; ¾ cup powdered sugar, sifted; ¼ tsp ...
From recipemash.com


MILK CHOCOLATE TART RECIPE - THAT SKINNY CHICK CAN BAKE
Place a fine-mesh strainer over a bowl or a 4-cup Pyrex measuring cup. Whisk together the half-and-half, egg yolks and salt in a saucepan. Cook over medium low heat, stirring constantly until the mixture thickens and reaches 170-175°. Remove from heat, then whisk in chocolate and vanilla. Add the melted butter and whisk until incorporated ...
From thatskinnychickcanbake.com


BEST CHOCOLATE TART RECIPES | FOOD NETWORK CANADA
2009-10-29 Bring the cream, milk, and sugar to a boil in a saucepan. Remove from the heat and add the shredded chocolate, stirring to melt. (Be sure to give it enough time: you don’t want little bits floating around in there.) Gradually whisk over the egg and strain the mixture into the baked tart shell. Bake until set, about 20 minutes. Cool completely.
From foodnetwork.ca


10 BEST EGG FREE CHOCOLATE TART RECIPES | YUMMLY
2022-05-21 tart crust, heavy cream, salt, crusts, all-purpose flour, semi sweet chocolate chips and 7 more Spiced Chocolate Tart Vega agave nectar, cinnamon, cocoa powder, gluten, almond butter, chocolate and 5 more
From yummly.com


CHOCOLATE EGG BAKED TART RECIPE
2021-06-25 For the shortbread base, beat the butter and sugar together until light and creamy, then mix in the flour. Press the dough into the base of a 20-21cm tart tin and put in the fridge for 20 mins to harden.
From recipecialist.com


CHOCOLATE EGG BAKED TART | RECIPE | CHOCOLATE TART, TART BAKING, …
A brilliant breakfast or treat for kids, they'll love helping out in the kitchen. Use semi-skimmed milk if cooking for a child under five years old. Our white chocolate and malted milk Easter blondies are the dessert dreams are made of. One seriously …
From pinterest.co.uk


EASTER CHOCOLATE CARAMEL TART - BAKE PLAY SMILE
2021-03-13 Preheat oven to 160 degrees celsius (fan-forced). Grease the base and sides of a loose-bottomed 23cm tart tin and place onto a flat baking tray. Set aside. Place the butter (chopped) into the Thermomix bowl and melt for 3 minutes, 80 degrees, Speed 2.
From bakeplaysmile.com


DECADENT CHOCOLATE TART RECIPE - HOME. MADE. INTEREST.
2021-12-06 Pour the eggs into the chocolate and cream mixture and stir until well combined. Pour the filling into the crust and place in the oven on the baking sheet and then bake for 20 to 25 minutes. You will know the filling has finished baking when it only wobbles slightly in the center and the outer 2 to 3 inches don’t wobble at all.
From homemadeinterest.com


MINI EGG, CHOCOLATE BROWNIE AND SALTED CARAMEL TART RECIPE
2022-04-19 Set aside. Nudge up the oven temperature to 185C/165C fan/Gas 4½. Meanwhile, melt together the butter, syrup and sugar for the brownie layer in a saucepan until bubbling. Take off the heat and ...
From telegraph.co.uk


FRENCH BAKED CHOCOLATE TART - A BAKING JOURNEY
2019-09-03 Add the Egg and pulse until the dough starts to come together. Transfer onto a lightly floured surface to bring it together into a large ball. Cover with wrap and place in the fridge to set for at least 30 minutes. Gently roll the rested pastry and fill your large 9.5" / 24 cm Pastry Ring and blind bake for 15 minutes.
From abakingjourney.com


PORTUGUESE CHOCOLATE TARTS RECIPE - FOOD NEWS
Ingredients • 5 oz slab of puff pastry 1 egg yolk 2 tbsp caster sugar 1 pinch allspice 2 pinch cinnamon 1 orange, zested 160 ml double cream 2 tbsp caster sugar 1 pinch salt, small 1/2 stick butter, softened 1/2 best quality baking chocolate, broken up …
From foodnewsnews.com


BAKED EGG CUSTARD RECIPE (CHINESE STYLE) - THIS IS HOW I COOK
2022-01-26 Dissolve 1/2 c of sugar into the cup of hot water and then let cool to room temperature. Whisk eggs and evaporated milk together and then whisk in the cooled sugar water and vanilla. Strain through a very fine mesh strainer, to get all the bubbles out and any floating pieces of egg yolk or white.
From thisishowicook.com


CREME EGG CHOCOLATE TART - THE BAKING EXPLORER
2022-03-25 To make the ganache, heat the double cream and add in the chocolate, stir together until they are melted, then mix in a pinch of salt. Pour the ganache over the icing and smooth it out. Put in the fridge to chill for 4 hours or overnight. Once it is set, decorate with the melted white chocolate, whipped cream and Creme Eggs.
From thebakingexplorer.com


BEST WARM CHOCOLATE ORANGE TARTS RECIPES | BAKE WITH ANNA …
2012-06-27 Directions. Step 1. For the crust, beat the butter and icing sugar until smooth, then add the egg yolks all at once and beat until well combined. Step 2. In a separate bowl, sift the flour, cocoa powder, cornstarch and salt. Add this to the butter mixture and stir until evenly combined. Shape the dough into a disc, wrap and chill until ready to ...
From foodnetwork.ca


FUDGE CHOCOLATE PASTRY TARTS (LIKE POP TARTS!) - SALLY'S BAKING …
2022-02-01 Meanwhile, preheat oven to 375°F (191°C). And look ahead to step 9– you can make the icing as the pastries bake in step 8. Brush pastry tarts with egg wash and bake for 25-26 minutes or until edges appear set. Remove from the oven and allow pastries to cool for 5 minutes before transferring to a wire rack to cool completely. Pastries taste ...
From sallysbakingaddiction.com


NO BAKE CHOCOLATE TART - EASY PEASY LEMON SQUEEZY
Pop the crumb in a mixing bowl. In a small pan melt your butter, once melted use a pastry brush and GREASE that tin! Pour the remainder of the butter into the biscuit crumb mix and stir with a spoon until all the crumbs are coated. Next tip the crumb and butter mix into your greased tart tin.
From easypeasy-lemonsqueezy.co.uk


EGG TARTS RECIPE - THE SPRUCE EATS
2021-07-22 Preheat the oven to 375 F. In a small saucepan over low heat, combine the water and sugar until completely dissolved. Remove from the heat and set aside to cool. In a medium bowl, whisk together the milk and egg. Pour in the cooled sugar syrup and vanilla extract and whisk to combine.
From thespruceeats.com


WHITE CHOCOLATE EASTER TART - EASY MINI EGG TART - SEW WHITE
2022-04-01 Bake for 8 minutes and remove the paper and baking beans. Place back in the oven for another 5-8 minutes until golden brown. Remove and allow to cool. Break up the 300g white chocolate pieces and add them to a bowl and add the 2 teaspoons of butter. (Plus the vanilla if …
From sewwhite.com


HOW TO MAKE EGGLESS CHOCOLATE TART WITH CHOCOLATE ... - ANYBODY …
2017-08-24 Make Filling. To prepare the chocolate filling, in a pan heat fresh cream and butter. Bring it to boil. Turn of the flame. Add chopped chocolate and honey. Mix it well until you get a smooth batter. Set aside to cool for 5 minutes. Transfer the mixture to a …
From anybodycanbake.com


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