Chocolate Filled Passion Soufflé Tarts Recipes

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SHORTBREAD TARTS WITH CHOCOLATE FILLING



Shortbread Tarts with Chocolate Filling image

I hope you like chocolate, because these tarts sure have some! Top with whipped topping. You can also add a slice of strawberry to each tart, but it's not necessary.

Provided by girl's best friend

Categories     Desserts     Pies     Tarts

Time 55m

Yield 48

Number Of Ingredients 10

2 ¼ cups all-purpose flour
¾ cup unsalted butter, softened
⅓ cup powdered sugar
⅔ cup semisweet chocolate chips
2 tablespoons unsalted butter
½ cup dark corn syrup
½ cup white sugar
2 eggs
1 cup flaked coconut
¼ cup chopped pecans

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



Chocolate-Whiskey Soufflé Tarts image

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

For crust
1 1/2 cups all purpose flour
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces
3/4 cup powdered sugar
1/2 teaspoon (scant) salt
For filling
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup Irish whiskey
1 1/2 teaspoons vanilla extract
1 1/4 teaspoons instant coffee crystals
Pinch of salt
4 large eggs, separated
1/2 cup sugar
Sweetened whipped cream
Chocolate shavings (optional)

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



Chocolate Ganache Tarts image

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

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
2/3 cup heavy whipping cream
Whipped cream, fresh raspberries and confectioners' sugar, optional

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 Fruit Tart image

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

2 ½ cups all-purpose flour
½ cup white sugar
4 tablespoons unsweetened cocoa powder
1 pinch salt
½ cup butter
3 tablespoons butter
1 egg
1 egg yolk
2 cups milk
2 eggs
⅓ cup white sugar
6 tablespoons all-purpose flour
1 (2-inch) strip of lemon zest
7 pitted fresh cherries, or more to taste
2 fresh peaches - peeled, pitted, and sliced
2 large kiwis, peeled and sliced

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



Chocolate Passion Ravioli with Ricotta Souffle Fritter image

Provided by Food Network

Categories     dessert

Number Of Ingredients 22

4 eggs
3 teaspoons cold water
1 teaspoon olive oil
1 pinch salt
1 pound high-gluten flour
2 ounces sugar
2 ounces cocoa or atomized coverture
6 ounces heavy cream
6 ounces good coverture chocolate
1-ounce butter
2 ounces passion fruit puree
Cocoa powder
Grated Parmesan
1 pound ricotta cheese
1 orange, zest grated
4 ounces pastry cream
Butter
4 ounces heavy cream
4 ounces white chocolate
4 drops white truffle oil
6 ounces plain yoghurt
6 drops chocolate extract

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



Chocolate Souffle Tart image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 5

1 (9-inch) pie shell, homemade or store bought
5 ounces 64-percent dark chocolate, chopped
1/2 stick (4 tablespoons) unsalted butter
3 large eggs, whites and yolks separated
1/4 cup sugar

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



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

DARK CHOCOLATE & PASSION FRUIT TART



Dark chocolate & passion fruit tart image

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

180g plain flour, plus extra for dusting
85g icing sugar
50g cocoa powder, plus 1-2 tbsp for dusting
140g cold unsalted butter, cut into cubes
2 egg yolks
cocoa nibs, to decorate (optional)
crème fraîche, to serve
200g passion fruit pulp (from around 8-10 passion fruits)
1 leaf gelatine
3 medium eggs
70g unsalted butter
50g caster sugar
1½ tbsp cornflour
150g dark chocolate (at least 70% cocoa solids)
150ml double cream
150g light brown soft sugar

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



Double chocolate & passion fruit tart image

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

175g plain flour, plus a little extra for dusting
80g icing sugar
40g 70% cocoa powder, the best quality you can find
140g butter, chilled and cut into small cubes
2 medium egg yolks, lightly beaten
185ml whole milk
185ml double cream
60g white caster sugar
4 egg yolks
300g white chocolate
6 passion fruit
75ml caster sugar
100ml orange juice

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



Chocolate-Filled Passion Soufflé Tarts image

Categories     Candy     Chocolate     Dessert     Side     Bake     Pastry     Boil

Yield serves 8

Number Of Ingredients 18

For the Dough
1/2 recipe Chocolate Tart Dough (page 182)
For the Chocolate Cream
2 ounces (62g) bittersweet chocolate (preferably Valrhona Manjari 64% cacao), finely chopped
1/2 cup (120g) heavy cream
For the Passion Glaze
1/2 teaspoon (1.5g) xanthan gum
1 teaspoon (4g) sugar
1 cup (250g) passion fruit puree
Seeds from 1 passion fruit
For the Passion Soufflé
2 large egg whites
Cream of tartar
6 teaspoons (75g) sugar
1 large egg yolk
2 tablespoons (30g) passion fruit puree (see page 276)
To Serve
Confectioners' sugar (optional)

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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SIMPLE CHOCOLATE TART | JAMIE OLIVER CHOCOLATE RECIPES
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Place the double cream, sugar and a tiny pinch of sea salt in a pan and bring to the boil. Break up the chocolate. As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. …
From jamieoliver.com


PASSION FRUIT TART RECIPE - LAYLITA'S RECIPES
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2012-12-13 Passion fruit tart filling: Combine the sugar, the passion fruit juice and lemon juice in a mixing bowl. Use an electric mixer to mix until the sugar is dissolved. Add the eggs and continue mixing until well incorporated. Use a …
From laylita.com


CHOCOLATE GANACHE TART RECIPE - VEENA AZMANOV
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2014-10-21 Alternate crust - Baked chocolate shortcrust pastry. Dough - In a bowl, cream butter and sugar for just a minute until well combined. Add the vanilla extract, salt, and egg yolk - combine well. Scrape the sides of the bowl and …
From veenaazmanov.com


CHOCOLATE-WHISKEY SOUFFLE TARTS RECIPE | BON APPéTIT
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1999-02-28 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 ...
From bonappetit.com


CHOCOLATE AND PASSION FRUIT TART - LITTLE WHISK
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2015-11-20 Chocolate & Passion fruit filling. 8 passion fruits; 185g butter; 5 eggs; 5 egg yolks; 375g caster sugar; 25g cornflour; 100g dark chocolate; Scrape the insides out of all the passion fruits in to a large saucepan. Add the …
From little-whisk.com


CHOCOLATE SOUFFLE TARTS RECIPE BY CANADIAN.RECIPES | IFOOD.TV
Chocolate Souffle Tarts. By: Canadian.Recipes. Chocolate Souffle - Valentine's Special - Nick Saraf's Foodlog. By: GetCurried. Microwave Chocolate Cake. By: Nickoskitchen. Chocolate Lava Bombs / World Chocolate Day / Instant Eggless Choco Lava Bomb Recipe By Varun. By: RajshriFood. 5 Minute Mocha Mug Cake . By: Nickoskitchen. Chocolate Peanut Butter Bark. …
From ifood.tv


SOUFFLé TART | CALLEBAUT
Callebaut - Finest Belgian Dark Chocolate - Recipe N° 70-30-38. Melt. 3 As needed. egg yolks. Mix with the chocolate. 3 piece (s) egg white. Whip and fold into the cooled chocolate mixture. Pour immediately into the tartlets and bake for +/- 10 minutes at 180°C.
From callebaut.com


CHOCOLATE SOUFFLE IN BAKLAVA POUCHES RECIPE! - MY GREEK DISH
Set aside. Preheat the oven to 200C and melt the butter (60g) in microwave or on stovetop. Using a pastry brush, lightly brush bottoms and sides of a 10-hole muffin tin with butter; set aside and start preparing the chocolate- baklava pouches. Place 6 sheets of phyllo dough in a single stack.
From mygreekdish.com


CHOCOLATE TART RECIPE - NO BAKE - 4 INGREDIENTS! - RACHEL COOKS®
2018-02-08 In a small saucepan, heat the cream over medium-low heat until tiny bubbles just start to form around the edges of the pan. Do not boil or even simmer. Remove from heat and pour warm cream over chocolate chips. Leave it alone for 2 minutes and then stir until all the cream is blended with the chocolate.
From rachelcooks.com


FRENCH CHOCOLATE GANACHE TART - A BAKING JOURNEY
2021-02-10 Preheat your oven on 160'C/325'F and place the pastry in the freezer while the oven is preheating. Bake the Pastry for 30 to 40 minutes, or until fully baked. Leave to cool down completely before making the filling. Note that I used a Tart ring that is 2 cm high / 24 cm wide or 0.75" high/ 9.75" wide.
From abakingjourney.com


CHOCOLATE AND CARAMEL SOUFFLé TART - AKIS PETRETZIKIS
For the tart crust. Preheat the oven to 160 ο C (320 ο F) set to fan. In a food processor, add the flour, salt, the butter into cubes, icing sugar, and beat well until the butter is completely dissolved. Add the egg, the water, and beat for 10 seconds. Transfer into a bowl, and knead the dough with your hands until it thickens.
From akispetretzikis.com


MINI CHOCOLATE TARTS - A BAKING JOURNEY
2021-05-23 Prick the bottom with a fork and place back in the fridge to rest for at least 1 hour, or up to 24 hours. Preheat your oven on 160'C/325'F and place the muffin pan in the freezer in the meantime. Line each tartlet shell with a small piece of crunched up baking paper and cover with baking beads, dry beans or rice.
From abakingjourney.com


CHOCOLATE PASSION FRUIT CARAMEL TART - NOT QUITE NIGELLA
2021-05-31 1 cup/250ml/8.8flozs cream. 90/3ozs butter. 1/2 cup passion fruit pulp (4-5 passion fruit) For chocolate ganache topping. 140g dark chocolate. 1/2 cup/125ml/4flozs cream. Step 1 - Make the tart case. Beat the butter and sugar together on medium speed for 3 minutes. Add the egg yolks and vanilla and beat until smooth.
From notquitenigella.com


CHOCOLATE AND PASSION FRUIT TART - YOUR MAGICAL KITCHEN
2021-03-18 Preheat the oven to 170 C (gas mark 3 to 4). Take the tin out of the fridge and lay a sheet of baking parchment over the pastry. Fill the case with baking beans and blind bake for 15-20 minutes until lightly coloured. Remove the baking beans and bake for a further 10 minutes until golden in colour. Fill the pastry case: lightly loosen the ...
From yourmagicalkitchen.com


FUDGE CHOCOLATE PASTRY TARTS (LIKE POP TARTS!) - SALLY'S BAKING …
2022-02-01 Place chocolate, milk, and sugar in a medium saucepan over medium heat. Stir frequently as chocolate melts and mixture combines. Once melted, remove from heat and stir in the butter and vanilla extract. Pour into a heatproof bowl, cover, and set aside at room temperature to cool and thicken.
From sallysbakingaddiction.com


NO-BAKE CHOCOLATE TART - PRETTY. SIMPLE. SWEET.
2016-02-15 Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula, stir mixture until melted and smooth (if not completely melted, heat in the microwave for several seconds and stir, until melted).
From prettysimplesweet.com


SOUR CREAM SOUFFLé TARTS - THE SWEET OCCASION
2020-11-20 Allow shells to cool. Preheat oven to 375°F/190°. In a small bowl, whisk together the cornstarch, flour, and 28 g (2 tablespoons) of sugar. In a medium bowl, whisk together the milk, vanilla, egg yolk, and heavy cream. Add the flour mixture to the milk mixture and whisk together. Add the sour cream and whisk to combine.
From thesweetoccasion.com


CHOCOLATE SOUFFLé TART - VEENA AZMANOV
2013-10-16 Preheat the oven to 190 C / 375 F. Line the tart shell with a crumbled baking/parchment paper and pour in some baking beans or pie weights (see video). Bake in a preheated oven for 10 minutes. Remove the baking/parchment paper and pie weight. Continue baking for 10 minutes more.
From veenaazmanov.com


CHOCOLATE SOUFFLé WITH PASSION FRUIT CUSTARD - JAN ONLINE
for the chocolate soufflé. Heat the oven to 190 °C. Brush 4 small cups with melted butter. Sprinkle a little caster sugar into each cup, rotating them until the sugar coats the whole interior. Pour out excess sugar. Place the cake flour, salt and butter in a mixing bowl. Rub in the butter till it resembles breadcrumbs.
From janonline.com


CHOCOLATE POP TARTS - EVERYDAY PIE
2021-02-10 Prepare the Pop Tarts: Remove the chilled dough from the refrigerator and let rest at room temperature for 5-10 minutes, or until the dough is slightly softened, so it is easier to roll. Cut the piece in half. On a lightly floured work surface, roll out one piece of dough to a rough 10 x 13 rectangle, about ⅛” thick.
From everydaypie.com


CHOCOLATE POP TARTS - CREATIVE, INDULGENT DESSERT RECIPES
2020-07-09 Place the heavy cream, sugar and salt in a small saucepan on medium heat for two minutes, stirring. Add the chocolate and continue to stir for another three minutes. Remove from heat and stir in the butter followed by the vanilla. Stir until smooth.
From parsleyandicing.com


SOUFFLé TART | CALLEBAUT
Sieve together and mix. Leave to cool in the fridge (for about 4 hours). Roll out the chocolate short crust pastry. Create tartlet shapes 8 cm diameter and 2.5 cm high.
From callebaut.com


CHOCOLATE-FILLED PASSION SOUFFLé TARTS RECIPE | EAT YOUR BOOKS
Accompaniments: Chocolate-chipotle soup, milk chocolate-coconut foam; Malted-chocolate rice pudding, crispy rice crackers; Milk chocolate mousse, flambéed bananas, hazelnut ...
From eatyourbooks.com


HOMEMADE CHOCOLATE POP TARTS - SUGAR SPUN RUN
2022-01-20 Pulse the flour, cocoa powder, sugar, and salt in a food processor. Add the cubed butter and pulse again until the mixture resembles coarse crumbs. Add sour cream and pulse the mixture until your dough begins to cling together. It should stick together when you pinch it between your fingertips.
From sugarspunrun.com


CHOCOLATE PâTE SABLéE TART CRUST (VIDEO) - SPATULA DESSERTS
2020-09-23 Place the Perforated tart ring s with the chocolate pastry dough in them into the freezer for 1 hour. Pre-heat oven to 160C / 320F. After 1 hour, take the sweet shortcrust pastry dough with the rings on them out and trim the top with a sharp knife. Bake them for 20 min then carefully remove the rings.
From spatuladesserts.com


INCREDIBLY EASY CHOCOLATE GANACHE TART - LAUGHING SPATULA
Combine crumbs with 7 tablespoons melted butter and 1/3 cup sugar. Press into tart pan. Bake for 8-10 minutes. Completely cool. Add chocolate chunks to large mixing bowl and top with 5 tablespoons cubed butter and 1/4 teaspoon kosher salt. Heat the 10 ounces of heavy cream in microwave safe container for 2 minutes.
From laughingspatula.com


SINFUL CHOCOLATE TART - GEMMA’S BIGGER BOLDER BAKING
2021-01-26 Make the Chocolate Tart Shell. Preheat the oven to 400°F (200°C). whisk together flour, cocoa powder, sugar, and salt in a large bowl. Rub in butter until the mixture resembles a coarse meal. Stir in the beaten egg and quickly knead the dough, just until it comes together.
From biggerbolderbaking.com


MOLTON CHOCOLATE TART RECIPE - GREAT BRITISH CHEFS
Turn the oven down to 90ºC. Add a thin layer of feuilletine base to each tart case (removing the beans and paper first), then pipe in the chocolate cremeux two-thirds up the way of the tartlets. Bake at this low temperature for 20 minutes. Remove from the oven and turn the oven up to 180ºC/gas mark 4. 10.
From greatbritishchefs.com


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