Chocolate Fruit Tart Recipes

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White Chocolate Fruit Tart image

It takes a little time to make, but this tart is absolutely marvelous, especially in summer when fresh fruit is in abundance. -Claire Darby, New Castle, Delaware

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 16

3/4 cup butter, softened
1/2 cup confectioners' sugar
1-1/2 cups all-purpose flour
1 package (10 to 12 ounces) white baking chips, melted and cooled
1/4 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1 can (11 ounces) mandarin oranges
1 can (8 ounces) pineapple chunks
1 pint fresh strawberries, sliced
2 kiwifruit, peeled and sliced
3 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon lemon juice
Minced fresh basil or fresh mint, optional


  • In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300° for 25-30 minutes or until lightly browned. Cool on a wire rack., For filling, in a small bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes. , Drain oranges and pineapple, reserving 1/2 cup fruit juices. Arrange the oranges, pineapple, strawberries and kiwi over filling., For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved fruit juices until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool., Brush glaze over fruit. Refrigerate for 1 hour before serving. If desired, sprinkle with fresh basil or mint. Refrigerate leftovers.

Nutrition Facts : Calories 335 calories, Fat 21g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 133mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.


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


  • 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


Five Star White Chocolate Fruit Tart image

Don't make me a liar...try this oversized tart and rave like everyone else who's tried this fabulous dessert.

Provided by Geema

Categories     Tarts

Time 45m

Yield 1 tart

Number Of Ingredients 9

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 1/2 cups flour
1 (10 ounce) package white chocolate chips or 1 (10 ounce) package vanilla chips
1/4 cup whipping cream
1 (8 ounce) package cream cheese, softened
peach (etc.)


  • Heat oven to 300°F.
  • Beat butter and sugar until light and fluffy.
  • Blend in flour.
  • Press the mixture onto the bottom and up the side of a 12 inch round pizza pan.
  • Bake for 20-25 minutes or until just lightly brown.
  • Cool completely.
  • Carefully melt the vanilla or white chocolate chips and the cream either carefully on the stove on very low, stirring constantly, or in the microwave.
  • Beat in the cream cheese.
  • When crust is cool, pour on the melted chocolate/cheese mixture, spreading evenly.
  • Cover with plastic wrap and chill until ready to serve--at least 3 hours.
  • Slice the fruit of your choice and place on the tart in an attractive manner.
  • This is best eaten the same day it's made.
  • But there won't be any leftovers anyway.


Chocolate Berry Tarts image

I sometimes use ready-made graham tart shells if I'm short on time. Either way, this rich berry dessert is an elegant treat. -Louise Gilbert, Quesnel, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 9

5 tablespoons butter, divided
1 cup chocolate graham cracker crumbs (about 5 whole crackers)
2 teaspoons sugar
3 tablespoons heavy whipping cream
1/8 teaspoon ground cinnamon
2/3 cup semisweet chocolate chips
1/3 cup fresh blackberries
1/3 cup fresh raspberries
Confectioners' sugar


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

Nutrition Facts : Calories 796 calories, Fat 57g fat (34g saturated fat), Cholesterol 106mg cholesterol, Sodium 454mg sodium, Carbohydrate 75g carbohydrate (48g sugars, Fiber 7g fiber), Protein 6g protein.


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


  • 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


White Chocolate-Cream Cheese Fruit Tart image

This tart recipe is easy and so delicious! The crust is crisp and buttery. Any combination of fresh fruits can be used. I used strawberries, blueberries, and raspberries.

Provided by Yoly

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h45m

Yield 12

Number Of Ingredients 13

¾ cup butter, softened
½ cup confectioners' sugar
1 ½ cups all-purpose flour
1 (12 ounce) package white chocolate chips, melted and cooled
¼ cup heavy cream
8 ounces cream cheese, softened
1 cup water
½ cup white sugar
2 tablespoons cornstarch
2 tablespoons corn syrup
2 cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries


  • Preheat the oven to 300 degrees F (150 degrees C). Grease a 12-inch tart pan.
  • Beat butter and confectioners' sugar together in a bowl using an electric mixer until light and fluffy. Mix in flour until mixture is crumbly. Press into the prepared tart pan.
  • Bake crust until lightly browned, 25 to 30 minutes. Let cool completely.
  • Beat melted and cooled white chocolate and heavy cream in a bowl until smooth. Mix in cream cheese until thoroughly combined. Spread over cooled crust. Chill in the refrigerator for 30 minutes.
  • Combine 1/2 cup water and white sugar in a saucepan and bring to a boil. Mix remaining 1/2 cup water and cornstarch together in a bowl until cornstarch dissolves; add to sugar mixture. Cook and stir until mixture thickens and clears, about 5 minutes. Stir in corn syrup and return to a boil. Remove glaze from heat and let cool for 10 minutes.
  • Arrange strawberries, blueberries, and raspberries over cream cheese layer and brush with glaze. Chill for at least 1 hour; store in refrigerator until ready to serve.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 50.8 g, Cholesterol 64.1 mg, Fat 30.2 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 18.6 g, Sodium 173.1 mg, Sugar 33.4 g


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


  • 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


Chocolate Fruit Tart image

Surround yourself with chocolate in this Chocolate Fruit Tart. A crumb crust is filled with pudding and topped with fruit in our cool Chocolate Fruit Tart.

Provided by My Food and Family

Categories     Recipes

Time 4h30m

Yield 12 servings

Number Of Ingredients 7

28 chocolate wafer cookies, divided
2 Tbsp. margarine or butter, melted
1 pkg. (4.6 oz.) JELL-O Vanilla Flavor Cook & Serve Pudding
1 cup milk
1/2 cup whipping cream
3 cups cut-up fresh fruit (drained canned mandarin orange segments, sliced kiwi, sliced fresh strawberries)
1/3 cup apricot preserves


  • Heat oven to 350°F.
  • Cut 10 wafers in half. Finely crush remaining wafers; mix with margarine. Press onto bottom of 9-inch springform pan. Stand halved wafers around edge of pan, overlapping edges slightly and pressing cut sides firmly into crumbs to secure. Bake 5 min.; cool.
  • Bring pudding mix, milk and cream to full rolling boil in saucepan on medium heat, stirring constantly. Pour into crust. Refrigerate 3 hours.
  • Top with fruit. Heat preserves until melted; spoon over fruit. Refrigerate 1 hour.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 200 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 23 g, Protein 2 g


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


  • 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


White Chocolate Fruit Tarts image

This is a beautiful dessert that I serve when hosting a bridal or wedding shower for friends or for ladies' luncheons. Full of fresh fruits and a light creamy white chocolate filling, these are always a big hit and I get plenty of "oohs and ahhs" when I bring them out. If you prefer, you can use the store-bought spongy yellow tart shells from the grocery store, but I usually make my own if I have the time. The type of tart pans you need will make a very flat spongy cake layer with an indentation for spreading filling (I use the flan pans from Pampered Chef).Prep time also includes cooling and chilling times as is a very rough guess. Cook time accounts for the baking of the tart shells and also some time for melting the white chocolate and heating the glaze. I prefer a thinner layer of the white chocolate filling, but I have sometimes doubled the amount upon request.

Provided by HeatherFeather

Categories     Dessert

Time 4h45m

Yield 2 large round tarts

Number Of Ingredients 12

1 (18 ounce) box yellow cake mix (OR 5 cups American-style yellow cake mix batter from your favorite recipe) or 1 (18 ounce) box white cake mix, plus ingredients to prepare batter according to package directions (OR 5 cups American-style yellow cake mix batter from your favorite recipe)
1 (12 ounce) package white chocolate chips, melted & cooled slightly
8 ounces cream cheese or 8 ounces light cream cheese, at room temperature
1/4 cup Cool Whip, thawed or 1/4 cup sweetened whipped cream
8 ounces fresh strawberries, hulled and sliced
1 cup fresh pineapple chunk (or use canned, drained)
1 can mandarin orange, drained well
4 kiwi fruits, peeled & sliced
1/2 cup pineapple juice
1/2 teaspoon lemon juice
2 teaspoons cornstarch
3 tablespoons granulated sugar


  • You may choose to purchase 2 large flat round yellow spongy tart shells from your grocery store instead of making your own (often sold near fresh fruit).
  • IF MAKING TART SHELLS:If you do want to make your own tart shells, you will need 2 round tart pans (such as the flan pans from Pampered Chef) as well as 2 circles of parchment paper (or wax paper), cut to fit inside the pans.
  • Preheat oven to 350 degrees F.
  • Spray the tart pans with nonstick spray or grease lightly and set the parchment circles in the base of each.
  • Either use you favorite yellow cake batter recipe or a box mix and prepare the batter according to the package directions or your recipe.
  • Pour only 2 1/2 cups of the batter into each pan- there will be some extra batter if you have used a mix (Save the extra batter for another use or discard).
  • Bake both tarts together on the same oven rack for 25-30 minutes or until golden brown.
  • Let cool 10 minutes upright before removing from pans (loosen edges with a knife first, then flip over onto a wire rack),but don't pull off the parchment until the tart shells have cooled completely.
  • IF USING PURCHASED TART SHELLS START HERE: Prepare the glaze by combining the pineapple juice,lemon juice,cornstarch,and sugar in a small saucepan.
  • Bring to a gentle boil, stirring constantly, over medium heat.
  • Boil 2 minutes or until thickened.
  • Let cool completely- can be made ahead and chilled, but make sure this is at room temperature before attempting to spread on fruit.
  • For the Filling: If you haven't already done so, melt the white chocolate chips according to the package directions (I highly recommend using a double boiler and avoiding the microwave for this) and let cool slightly.
  • Combine melted& slightly cooled white chocolate with the room temperature cream cheese and the Cool Whip or sweetened whipped cream.
  • If you prefer a thicker layer of filling, you can double the recipe.
  • Spread evenly into the base of the cooled tart shells using a cake spatula.
  • Have your fruit all ready to go and make sure it is not dripping wet.
  • Layer fruit in rings on top of the creamy filling, starting from the outermost edge, alternating pieces of fruit decoratively as desired to create colorful spirals of fruit, filling each tart shell completely.
  • You may have extra fruit left over or you may need more of a particular type of fruit, depending upon you preferences.
  • Brush glaze over fruit using a pastry brush.
  • Store the completed tarts, covered with plastic wrap, in the refrigerator.
  • Each tart serves about 10-12 people.

Nutrition Facts : Calories 2728, Fat 127.4, SaturatedFat 64.5, Cholesterol 153.7, Sodium 2175.4, Carbohydrate 375.6, Fiber 10.9, Sugar 264.8, Protein 33

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2020-08-09 Place the tart crust in the oven and bake for 10 minutes. Remove the crust from the oven and reduce the heat to 350°F (177°C). Carefully, remove the foil and weights. With a fork prick a few holes into the bottom of the crust and bake for …

2017-06-30 Melt the butter and add it to the biscuits. Mix them together. Spoon the mixture into the tart tin and push down to form a solid base. Chill for 30 minutes while you make the white chocolate filling. In a pan, heat the double cream until it starts to bubble. Don’t let it boil, just remove it from the heat.

2020-11-08 Step 9) – Add the milk, stirring well with a tablespoon. Now Pour the cream in a saucepan and bring to a boil, over a low heat, stirring constantly with a whisk for about 10 minutes or until the cream thickens. Step 10) – Turn off the heat, let it cool slightly then add the white chocolate and stir to melt it.

2021-09-06 A tart pan is a two-part pan; a rim to give the tart shape, and a bottom to hold it. When you want to serve it, you just hold it up and pop the side off downwards, leaving it nicely exposed for cutting. If you have a tart pan, I recommend using it. I used a pie pan, and, well, that’s why there’s no nice photo of a piece of tart on a plate.

2020-07-27 Tart Crust. Combine flour, sugar, and salt in the basin of a food processor². Scatter butter pieces over the flour mixture and pulse until the mixture resembles coarse crumbs (about 10 pulses). In a small dish, whisk together egg and vanilla extract and drizzle over flour mixture.

2014-12-12 Ingredients: Start by making the pastry. Take flour, salt, cold butter in a bowl. Rub with your fingers so it forms coarse breadcrumbs like mixture. Add sugar and mix well. Make a well in the center and add in egg and mix well to make a dough. Cover the dough with plastic wrap and chill it for 30 mins.

Separate the two halves of each cream biscuit and scrape out the chocolate cream filling. put the chocolate cream aside to use as topping. Make crumbs from the biscuits. Put the butter into a casserole dish and microwave on high for 1 minute.

2017-08-28 Remove the tarts from the pans and place on a serving plate. Combine mascarpone, sugar, kirsch (if using) and cream in a bowl, whip with an electric mixer until thick and smooth. Place the bowl in the fridge for the filling to thicken. Melt the chocolate in a bowl set over a pan of barely simmering water and set aside.

2020-06-05 Step 1 – Add the softened butter into the bowl of your stand mixer with the paddle attachment. Mix on medium speed for about 30 seconds until it’s smooth. Step 2 – Add in your sifted powdered sugar, salt, and mix until smooth. Step …

Get ready to experience the joy of baking the appealing chocolate fruit tart, a tempting dessert recipe with buttery chocolate short crust breads or tarts filled with fresh fruits. The addition of fresh fruits to tart imparts a delectable taste and also improves the health quotient.

2021-10-06 Candied-Orange Chocolate-Caramel Tart. To impart a citrus flavor to this knockout dessert, we used the syrup leftover from candying orange peel to make the caramel. A thick layer of chocolate ganache follows, and sprinklings of the candied zest and fleur de sel glimmer on top like encrusted jewels.

The chocolate-smeared egg yolk tart with fresh fruit embellishment is small and lovely. In the coming weekend, I will bring mommy hand-made snacks, chat with mom, drink tea, spend a leisurely afternoon, leave mom a warm memory, it is undoubtedly the best for mom Holiday gifts...

Chocolate Fruit Tart Recipe. CRUST INGREDIENTS: Salt – 5g Sugar – 225g Butter Dreams Margarine – 225g Cold Water – 100g Bensdorp DSR – 50g All Purpose Flour – 325g. Mohrenglanz Dark Chocolate (Use as needed) Frio Cold Custard (Use as needed) Fresh Fruits (Use as needed) PROCEDURE: Sift flour and Bensdorp DSR. In a mixing bowl, rub together …

2015-07-13 Add flour and mix just until combined. Press into an ungreased 11-in. tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 325° for about 25 minutes or until lightly browned and cooked through. Your oven time may vary. For the filling, in a double boiler melt white chocolate chips and cream.

Step 4. Melt the second bar of chocolate in same heatproof bowl in the microwave or in a bain-marie and set aside. In a medium-sized bowl, combine egg yolks, sugar and milk. Whisk to combine. Set bowl over a pan of barely simmering water and whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and whisk in melted ...

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 ...

For the chocolate pate sucre (sweet chocolate pastry): 115g unsalted butter; 170g plain flour; 30g Food Thoughts Organic Cocoa Powder; 50g caster sugar; 2 medium free-range egg yolks; 2 tbs cold water; For the white chocolate creme patisserie (white chocolate custard): 4 medium free-range egg yolks; 30g caster sugar (or more to taste for a ...

2021-07-01 Remove the pot from heat. While the milk is warming, in a heat-proof mixing bowl, whisk together the sugar, egg, egg yolks, and cornstarch. Whisk until the mixture is very smooth and has lightened in color, about 2 minutes. Whisking constantly, add about a quarter of the hot milk into the egg mixture.

1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops. 12 tbsp butter. ¼ cup sugar.

478 calories; protein 10.3g; carbohydrates 65.5g; fat 20.4g; cholesterol 139.4mg; sodium 186.1mg.

Dip the fruit halfway into the melted chocolate, letting the excess chocolate drip off. Place the fruit on a waxed paper-lined baking sheet. Refrigerate for 30 minutes or until the chocolate is firm. Prepare the tart as directed, but arrange the chocolate-dipped fruit on the white chocolate layer. Drizzle with melted white chocolate as directed.

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.

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