Chocolate Glazed Chocolate Tarts Recipes

CHOCOLATE GLAZED CHOCOLATE TARTS

Steps:

• Crust:
• Preheat oven to 350°F.
• Stir together crushed chocolate graham crackers, melted butter, and sugar. Press the mixture evenly onto bottom and sides of each tart pan. Bake for about 10 minutes, or until the crust is firm. Cool on a baking rack for 15 to 20 minutes
• Filling:
• In a small saucepan, over medium heat, bring cream to a boil, then pour over chocolate in a bowl and stir until smooth. Let cool for a few minutes. Meanwhile, in a separate bowl, beat together eggs, vanilla, and salt. Stir into cooled, melted chocolate.
• Pour filling into cooled crust. Bake until filling is set but center is still a little giggly, about 20 minutes. (Center will continue to set as tart cools.) Cool completely in pan on a baking rack for about 1 hour.
• Glaze:
• Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, and then warm water. Pour glaze evenly onto tart. Let stand until glaze is set, about 1 hour.

CHOCOLATE GLAZED CHOCOLATE TART

Steps:

• Make crust:
• Preheat oven to 350°F with rack in middle.
• Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes
• Make filling:
• Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
• Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
• Make glaze:
• Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water
• Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

CHOCOLATE GLAZED CHOCOLATE TART

Steps:

• Make The Crust:.
• Preheat the oven to 350°F with rack in middle of oven.
• Stir together all crust ingredients and press evenly onto bottom and 3/4 inchs up side of tart pan.
• Bake until firm, about 10 minutes.
• Cool on a cooling rack 15 to 20 minutes.
• Make The Filling:.
• Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes.
• Gently stir until smooth.
• In another bowl whisk together eggs, vanilla, and salt, then stir into melted chocolate.
• Pour filling into cooled crust.
• Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.)
• Cool completely in pan on cooling rack, about 1 hour.
• Make glaze:.
• Bring cream to a boil and remove from heat.
• Stir in chocolate until smooth, then stir in corn syrup, then warm water.
• Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly.
• Let stand until glaze is set, about 1 hour.
• Cooks' note: Best to serve the tart the day it is made. However it can be made, without the glaze, 1 day ahead and chilled. Bring to room temperature before glazing to serve.

WHITE CHOCOLATE GLAZED APRICOT TARTS

Steps:

• To make the filling, put the apricot pieces in a medium sized bown. Bring the water to a boil and pour over the apricots along with the white wine and the cointreau. Cover and set aside to soak for at least 30 minutes up to an hour.
• Transfer the apricots and their soaking water to a saucepan and add the cinnamon stick and white and brown sugars. Bring to a boil, then reduce the heat and simmer, stirring occasionally until the mixture has a thick and jam like consistency, anywhere from 45 minutes to an hour. Set aside to cool. Remove cinnamon stick.
• Pre-heat the oven to 205*C/425*F. Unroll the puff pastry. Cut out five or six 4 inch circles from it with a sharp cutter. Take a smaller 3 inch cuter and make another light indentation in the centre of the circle. (there should be a 1/2 inch border all around) Place on a baking sheet lined with parchment paper. Sprinkle the border with the demerara sugar and then dust with cinnamon lightly.
• Spoon heaping TBS of the filling into the centre of the pastry, spreading it right up to the border indentation. Do not be tempted to overfill as the mixture will spread upon heating in the oven. Sprinkle the toasted almonds over top of each.
• Bake for 15 to 20 minutes in the pre-heated oven until the filling is bubbly and the pastry is lightly browned and crisp. Remove from the oven and immediately remove from the pan with a spatula to a wire rack to cool completely.
• Melt the white chocolate in the microwave for 20 to 30 seconds until quite soft and melted. Take a fork and drizzle the white chocolate decoratively across the tarts. Let cool completely before serving.