Chocolate Nut Tart With Dried Fruit Recipes

CHOCOLATE-NUT TART WITH DRIED FRUIT

Steps:

• Preheat oven to 450°F. Press pie crust onto bottom and up sides of 10-inch-diameter tart pan with removable bottom; trim edges, if needed. Pierce crust all over with fork. Bake until deep golden brown, about 12 minutes. Cool. Spread preserves over bottom of crust.
• Bring cream to simmer in heavy medium saucepan. Reduce heat to low; add chocolate chips and stir until melted and smooth. Remove from heat. Stir in nuts, fruit, and coarse salt. Spread chocolate mixture in crust. Sprinkle toffee bits over tart. Chill until set, about 2 hours. Serve cold or at room temperature.

CHOCOLATE TARTS

Steps:

• Preheat oven to 350.
• Mix together ingredients for crust, until soft dough forms, roll dough into small balls.
• Press each ball into ungreased mini-muffin tin. Set aside.
• Place chocolate chips into double boiler to melt.
• Add the milk, sugar, butter, and vanilla, stirring until smooth.
• Remove from heat and blend in one well beaten egg.
• Place about 1 tablespoon of the chocolate mixture into the crust and top it with a nut.
• Bake for 20-25 minutes.

DRIED FRUIT AND ALMOND TART

Steps:

• For the fruit, combine the prunes, apricots and figs in a mixing bowl and cover with the Armagnac. Let stand for 3 hours, turning the fruit from time to time.
• Meanwhile for the crust, place the flour, sugar, salt and cinnamon in a food processor and pulse just to combine. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, pour in the egg mixture. Process just until dough begins to come together. Gently press the dough together with your hands, flatten into a disk and cover with plastic wrap. Refrigerate for 30 minutes.
• Preheat oven to 350 degrees. Drain the fruit; set aside. Roll out the dough between 2 large sheets of plastic wrap and fit it into a 10-inch tart pan with a removable bottom, or a 10-inch quiche dish. For the filling, cream the butter and the confectioners' sugar with an electric mixer. Beat in the eggs one at a time. Add the vanilla. Mix in the flour and the salt. Stir in the ground almonds.
• Spread the fruit evenly over the bottom of the tart shell. Spoon the filling over the fruit. Bake until the filling is set and the crust is browned, about 40 minutes. Place on a rack to cool. Cut into wedges and serve.

CHOCOLATE FRUIT TART

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.

CHOCOLATE AND MIXED NUT TART

Steps:

• FOR CRUST: Combine flour and sugar in a food processor.
• Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
• Add 2 tablespoons cream and vanilla extract.
• Using on/off turns, blend until moist clumps form, adding more cream by tablespoonful if dough is dry.
• Gather dough together.
• Press dough over bottom and up the sides of an 11-inch diameter tart pan with removable bottom.
• (I used a 9-inch pan with very little crust and filling left over.) (Dough can be made 1 day ahead. Cover and chill, but let stand at room temperature 30 minutes before filling.) FOR FILLING: Preheat oven to 350 degrees.
• Combine all toasted nuts in a food processor; chop coarsely, using on/off turns.
• Whisk corn syrup, brown sugar, and melted butter in a large bowl to blend.
• Whisk in eggs and vanilla extract.
• Mix in chocolate chips, then nuts.
• Transfer filing to the prepared crust.
• Bake tart until firmly set in center and top is deep golden brown, about 50 minutes.
• Cool tart in pan on rack 30 minutes.
• Push up pan bottom to release tart.
• Serve warm or at room temperature.

CHOCOLATE AND MIXED NUT TART IN COOKIE CRUST

Steps:

• For crust:
• Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons cream and vanilla extract. Using on/off turns, blend until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Gather dough together. Press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before filling.)
• For filling:
• Preheat oven to 350°F. Combine all nuts in processor; chop coarsely, using on/off turns. Whisk corn syrup, brown sugar, and melted butter in large bowl to blend. Whisk in eggs and vanilla and almond extracts. Mix in chocolate chips, then nuts. Transfer filling to prepared crust.
• Bake tart until firmly set in center and top is deep golden brown, about 50 minutes. Cool tart in pan on rack 30 minutes. Push up pan bottom to release tart. Serve warm or at room temperature.

CHOCOLATE-NUT CARAMEL TART

Steps:

• Preheat oven to 450°. Unroll pastry into a 9-in. fluted tart pan with removable bottom. Press onto bottom and up sides of pan; trim pastry even with edge (discard trimmed pastry or save for another use). Generously prick bottom of crust with a fork. Bake 9-11 minutes or until golden brown. Cool completely on a wire rack., Reserve 2 tablespoons Nutella for topping; spread remaining Nutella into cooled crust. In a small saucepan, combine caramels and cream; cook over medium-low heat until blended, stirring occasionally. Remove from heat; stir in macadamia nuts. Spread evenly over Nutella., In a microwave, heat reserved Nutella until warmed; drizzle over filling. Refrigerate 1 hour or until firm. If desired, serve with whipped cream.