SHORTBREAD TARTS WITH CHOCOLATE FILLING
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, 3/4 cup butter, and powdered sugar together to form pastry. Press about 1 teaspoon of pastry firmly against the bottoms and sides of 48 ungreased mini muffin cups. Do not extend pastry over the rims. Refrigerate while making the filling.
- Heat chocolate chips and 2 tablespoons butter in a 1-quart saucepan over low heat until melted. Remove from heat; stir in corn syrup and white sugar. Beat in eggs until filling is smooth.
- Fill each tart shell 3/4 full with chocolate filling, about 1 teaspoon. Sprinkle coconut and pecans on top.
- Bake in the preheated oven until filling is mostly set and pastry is golden, 20 to 25 minutes. Lift out tarts with the tip of a knife; cool on a wire rack.
Nutrition Facts : Calories 97.3 calories, Carbohydrate 12.4 g, Cholesterol 16.6 mg, Fat 5.2 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 13.4 mg, Sugar 5.7 g
CHOCOLATE-WHISKEY SOUFFLé TARTS
Categories Chocolate Egg Dessert Bake Freeze/Chill Vegetarian St. Patrick's Day Spring Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 15
Steps:
- Make crust:
- Preheat oven to 350°F. Blend all ingredients in processor just until dough gathers together. Shape dough into log. Cut into 8 equal rounds. Press 1 round over bottom and up sides of each of eight 4 1/2 x 3/4-inch tartlet pans with removable bottom. Pierce crusts with fork. Bake crusts until pale golden, about 18 minutes. Cool in pans on rack.
- Make filling:
- Set aside generous 1/3 cup chopped chocolate. Place remaining chopped chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until melted and smooth. Remove bowl from over water. Whisk in whiskey, vanilla, coffee and salt, then yolks. Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold half of whites into chocolate mixture. Fold in reserved 1/3 cup chopped chocolate, then remaining whites. Divide mixture among crusts. Freeze at least 3 hours. (Can be made 1 week ahead. Cover and keep frozen.)
- Preheat oven to 375°F. Push bottom of frozen tartlets up to release from pan sides. Arrange tartlets on pan bottoms on baking sheet. Bake until filling puffs and begins to crack, about 20 minutes.
- Place tartlets on plates. Spoon whipped cream alongside. Top with chocolate shavings, if desired.
CHOCOLATE GANACHE TARTS
Decadent, chocolate mousse-like filling and a flakey, tender crust make this very special. Be sure to coat hands well with flour when putting the dough into pastry cups. - Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, beat butter and cream cheese until smooth; beat in flour. Drop dough by scant tablespoonfuls into greased miniature muffin cups; with well-floured hands, press dough onto bottoms and up sides of cups., Bake at 325° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Transfer to a small bowl; cover and refrigerate until firm., Beat chocolate mixture until soft peaks form. Pipe or spoon into tart shells. Garnish with whipped cream, raspberries and confectioners' sugar if desired.
Nutrition Facts : Calories 123 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 43mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE FRUIT TART
Chocolate shortbread tart with pastry cream and fresh fruit.
Provided by Stefania Pulitano
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk flour, sugar, cocoa powder, and salt together in a bowl. Cut in 1/2 cup plus 3 tablespoons butter using a pastry cutter or 2 knives until mixture resembles coarse meal. Mix in egg and egg yolk until dough comes together.
- Roll out the dough on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom.
- Bake in the preheated oven until dry to the touch, about 25 minutes.
- Meanwhile, prepare the pastry cream. Bring milk to a simmer in a medium saucepan.
- Whisk eggs, sugar, and flour together in a large bowl until smooth. Whisk in hot milk, a little at a time, until custard is smooth. Pour custard back into the saucepan; add lemon zest. Cook, whisking constantly, until pastry cream thickens and comes to a boil, 5 to 7 minutes. Remove from heat, discard lemon zest, and let cool.
- Remove tart crust from the oven and let cool to room temperature, about 20 minutes.
- Unmold crust and fill with cooled pastry cream. Pile cherries in the center. Arrange peach slices in a ring around the cherries. Arrange kiwi slices in a ring around the peaches.
Nutrition Facts : Calories 477.5 calories, Carbohydrate 65.5 g, Cholesterol 139.4 mg, Fat 20.4 g, Fiber 3 g, Protein 10.3 g, SaturatedFat 11.9 g, Sodium 186.1 mg, Sugar 28.4 g
CHOCOLATE PASSION RAVIOLI WITH RICOTTA SOUFFLE FRITTER
Steps:
- For the Ravioli Dough: Beat the eggs with the water, oil and salt. Stir in the rest of the ingredients. Knead the dough for 10 minutes or on a machine for 5 minutes. Divide the dough into 4 balls, lightly oil them, cover with plastic and leave to rest.
- For the Passion Ganache Filling: Heat the cream until scalding. Chop the chocolate and add to the cream, stirring until blended. Beat in the butter. Allow to cool, then add the passion puree.
- For the Ravioli: Use a large cloth or well-floured table to roll out 1 piece of the dough as thin as possible. Place your ganache into a piping bag and pipe out 1/2-inch balls about 2 inches apart over the dough. Brush the dough between the ganache with water. Roll out a second piece of dough the same thickness and cover the first layer. Press in between the ganache so that the dough sticks together. Cut the ravioli between the ganache.
- Heat a pan of oil to 350 degrees F and gently place the ravioli into it, cooking on both sides for about 2 minutes. Remove from the oil and roll in cocoa and Parmesan.
- For the Ricotta Fritter: Blend all ingredients together and spread onto a sheet pan about 3/4-inch thick and place in the freezer. When frozen, cut out 1 1/2-inch discs. In a pan, heat a little bit of butter. Lightly cook on each side until brown.
- For the White Chocolate Truffle Oil Sauce: Scald the cream and stir in the chopped chocolate. Allow to cool, then add the truffle oil.
- For the Chocolate Yoghurt Leather: Mix ingredients together, then spread onto a silpat. If you have a dehydrator leave for 8 hours until dry or place in oven at 200 degrees F for 6 hours.
- To serve: Place the ricotta fritter in the center of the plate and lean the ravioli against it. Break of a piece of the yoghurt leather and place it in between the fritter and ravioli. Spoon a little bit of the sauce by the side of the ravioli.
CHOCOLATE SOUFFLE TART
Provided by Food Network
Categories dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Bake pie shell until just golden around edges, about 12 minutes; set aside.
- In a medium bowl set over a saucepan of simmering water, combine chocolate and butter. Cook, stirring, until melted and combined, 5 to 8 minutes; keep warm.
- In a medium bowl, whisk egg yolks and 2 tablespoons sugar until stiff peaks form. In a second bowl, whisk the egg whites and a pinch of sugar until frothy, then slowly beat in the remaining sugar and whip just until stiff peaks form. Fold the yolk mixture into the chocolate mixture until partially combined; fold into half of the white mixture. Add the remaining whites and fold until combined.
- Scoop the mixture into the pie shell; fill to the top of the shell. Bake until the pie doubles in size, has a crust on top, and is cake-like on the outside, but still soft in the center, about 20 minutes.
CHOCOLATE TART RECIPE BY TASTY
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
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
DARK CHOCOLATE & PASSION FRUIT TART
Pair chocolate with passion fruit to make this deliciously decadent dessert. The tangy fruit curd works wonderfully with the rich ganache
Provided by Esther Clark
Categories Dessert
Time 2h5m
Number Of Ingredients 16
Steps:
- Sift the flour, icing sugar, cocoa and ½ tsp salt into a bowl. Rub the butter in with your fingers until the mixture resembles breadcrumbs. Add the egg yolks along with 2 tbsp ice-cold water, and continue to mix with your hands until a soft dough forms. Alternatively, pulse the ingredients together in a food processor. Wrap the dough and chill for at least 1 hr. Will keep chilled for up to two days.
- Line the base of a 23cm loose-bottomed tart tin with baking parchment. Roll the dough out on a lightly floured surface to the thickness of a £1 coin, then use it to line the tart tin, pressing it up the side and leaving some overhanging. Cover and chill for another 1 hr.
- Heat the oven to 190C/170C fan/gas 5. Line the pastry with baking parchment and fill with baking beans. Bake for 20 mins. Remove the beans and parchment and bake for 20 mins more until crisp. Leave to cool completely, then use a sharp knife to trim the excess pastry.
- To make the curd, put the passion fruit pulp in a food processor and blitz to separate the seeds and flesh. Push through a sieve over a medium saucepan, then discard the seeds. Tip in the remaining ingredients and set the pan over a low heat. Whisk until the butter has melted, then, using a wooden spoon, stir until the curd has thickened, about 10 mins. (Don't turn up the heat to speed up the process, as the eggs will curdle.) Stir well, especially at the edge, as this is where the curd can catch. Sieve into a bowl, leave to cool, then spoon into the case. Chill the filled tart for 30 mins.
- To make the ganache, melt the chocolate, cream, sugar and a pinch of sea salt in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, stirring until glossy and thick. Remove from the heat, leave to cool for 15 mins, then pour over the curd layer. Scatter over the cocoa nibs, if using, then chill for at least 4 hrs, or overnight. Dust with cocoa, then slice and serve with crème fraîche.
Nutrition Facts : Calories 569 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 33 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
DOUBLE CHOCOLATE & PASSION FRUIT TART
Pair the sharpness of passion fruit with the sweetness of white chocolate in this delightful tart from Tom Kerridge served in a dark chocolate pastry casing
Provided by Tom Kerridge
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- To make the pastry, sift the flour, icing sugar and cocoa powder into a small food processor. Add the butter and blitz together until it is the texture of breadcrumbs. Add the egg yolks and mix together gently with your fingers until it forms a soft paste. You may need to add a little water, 1 tbsp at a time. Wrap in cling film and place in the fridge to rest for at least 1 hr.
- Heat the oven to 190C/170C fan/gas 5. Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Use the pastry to line a 20cm round tart tin with a slight overhang. Prick the pastry with a fork and chill in the fridge for 1 hr. Line the inside of the pastry case with baking parchment and fill with baking beans, uncooked rice or dried pulses to keep the base flat. Place the tart tin on a baking sheet and bake for 25 mins. Remove from the oven, take out the parchment and beans and return to the oven to cook for a further 10-20 mins until the pastry case is cooked through and dried out. Remove from the oven and leave to cool. Trim off the excess pastry with a serrated knife.
- To make the custard filling, pour the milk, cream and sugar into a saucepan and bring to the boil. Remove from the heat and put the egg yolks in a bowl. While whisking the yolks, pour in the cream mix, until fully incorporated. Pour the custard back into the saucepan and heat to 85C (use a digital probe to check the temperature), or until it's thick enough to coat the back of a spoon. Tip the white chocolate into a large bowl and pour over the hot custard, stirring to make a rich chocolate custard. Leave to cool, then ladle the custard evenly into the pastry case and chill for at least 2 hrs, or overnight if possible.
- For the passion fruit syrup, cut the fruit in half, scrape out the seeded flesh into a saucepan and add the caster sugar and orange juice. Put the pan on a medium heat, bring to the boil and simmer for 25 mins until thickened and syrupy. Remove from the heat and leave to cool. Can be made several days ahead. Pour the chilled passion fruit syrup over the chilled tart just before slicing.
Nutrition Facts : Calories 486 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE-FILLED PASSION SOUFFLé TARTS
Steps:
- For the Dough
- Spray eight mini brioche molds (3 inches across the top) lightly but evenly with cooking spray.
- Roll the dough out on a lightly floured work surface to 1/4 inch thick. Cut out a 6-inch circle of dough and fit it into one of the molds to make sure you've got the correct size. (These molds vary in size, and there's no point in cutting out all the pieces until you're sure you've got it right.) Cut the rest of the dough and line the rest of the molds with it. Set the molds on a baking sheet and refrigerate for at least 1 hour.
- Stack the scraps and reshape them into a brick. Wrap tightly in plastic and refrigerate or freeze for another use.
- Heat the oven to 375°F or 350°F on convection. Prick the pastry shells all over with a fork, then line them with parchment (or cut-down coffee filters) and fill with dried beans (or rice or pastry weights). Bake until the pastry is crisp, about 16 minutes, rotating the pan halfway through baking.
- Lift the parchment and beans out right away and let the shells cool completely on a rack.
- For the Chocolate Cream
- Put the chocolate in a heatproof bowl.
- Bring the cream to a boil in a small saucepan. Pour the cream over the chocolate and leave it alone for about 1 minute. Stir with a heatproof rubber scraper until the chocolate is completely melted. Cover with plastic wrap and refrigerate for at least 1 hour or up to 3 days.
- For the Passion Glaze
- Mix the xanthan gum and sugar together. Whisk into the passion fruit puree, a few grains at a time, taking care that it doesn't clump. Refrigerate for 20 minutes, then stir in the passion fruit seeds. Refrigerate, covered, until you're ready to serve.
- For the Passion Soufflé
- Put the egg whites and a pinch of cream of tartar in the bowl of a standing mixer fitted with the whisk. Turn it on to low, and beat the whites gently for 2 minutes, to start establishing a structure. The whites will look frothy but still a bit wet. Turn the speed up to medium and add 2 teaspoons of the sugar. Continue to beat at medium speed until the whites have body and are just shy of having soft peaks. Add 2 more teaspoons of the sugar and continue beating until the whites have formed firm peaks. Add the remaining 2 teaspoons sugar and beat until the whites are glossy and smooth and almost stiff. Keep your eye on the whites, so you don't overbeat them.
- Whisk the yolk into the passion fruit puree in a wide bowl. Fold in a spoonful of the whites to lighten the puree. Then add the rest of the whites and fold in quickly and lightly, spinning the bowl as you fold.
- To Serve
- Heat the oven to 375°F or 350°F on convection.
- Set the chocolate tart shells on a baking sheet.
- Fill a pastry bag with the chocolate cream and pipe a plug of cream into the center of each shell. Fill a second pastry bag with the passion soufflé and pipe into the shells, covering the chocolate cream center completely.
- Bake for 6 to 7 minutes, until the soufflés have risen and browned lightly. Rotate the pan halfway through baking.
- Transfer to dessert plates and sprinkle with confectioners' sugar, if you want. Spoon the passion glaze over the tart or serve it on the side.
- make it simpler
- Replace the chocolate cream with mini candy bars. Use something creamy, like 3 Musketeers or Milky Way. Omit the pastry and bake the filled soufflés in ramekins that have been brushed with softened butter and coated with sugar.
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