CHOCOLATE GLAZED CHOCOLATE TART
A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.
Provided by Paul Grimes
Categories Milk/Cream Chocolate Dessert Bake Valentine's Day Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 17
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-ORANGE CAKE WITH GANACHE GLAZE
With Betty Crocker® Gluten Free devil's food cake mix, you can easily make this elegant layer cake featuring an orange filling and rich chocolate glaze.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom only of 8- or 9-inch round cake pan with cooking spray (without flour).
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
- Meanwhile, in 1-quart heavy saucepan, mix sugar and cornstarch. Gradually stir in orange juice, 1/4 cup water and the egg yolks. Cook over medium heat, stirring constantly, until thickened. Cook and stir 1 minute longer. Remove from heat; stir in 2 tablespoons butter and the orange peel. Transfer filling to small bowl. Cover; refrigerate 30 minutes.
- In medium bowl, place chocolate. In 1-quart saucepan, heat whipping cream and 4 teaspoons butter over medium heat until butter melts and mixture boils. Pour cream mixture over chocolate; stir until smooth. Cool 10 minutes or until room temperature.
- Split cake horizontally to make 2 layers. On cut side of bottom layer, spread filling; cover with top layer. Pour glaze over top of cake; spread glaze to edge of cake and allow to drizzle down side of cake. Store in refrigerator.
Nutrition Facts : Calories 490, Carbohydrate 60 g, Cholesterol 150 mg, Fat 5, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 41 g, TransFat 1/2 g
ORANGE CHOCOLATE TART
A fudgy filling flavored with orange extract is baked in a pastry crust, spread with whipped topping, then garnished with orange zest strips and chocolate hearts. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a microwave-safe dish, melt butter and five chocolate squares. Cool for 10 minutes. Meanwhile, line a 9-in. fluted tart pan with removable bottom with pastry. Line pastry with a double thickness of heavy-duty aluminum foil. Bake at 450° for 5 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350°., In a small bowl, beat eggs, sugar and orange extract until thickened, about 4 minutes. Stir in cooled chocolate mixture. Beat in flour; mix well. Pour into crust. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., Meanwhile, line a baking sheet with waxed paper; set aside. Melt remaining chocolate. Pour melted chocolate into a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe eight to 10 small hearts onto the waxed paper. Refrigerate until set. Spread whipped topping on pie; garnish with chocolate hearts and orange zest if desired. Refrigerate leftovers.
Nutrition Facts :
CHOCOLATE CARAMEL ORANGE TART
Provided by Food Network
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Grease the base of a 9-inch spring form pie pan.
- Mix all the crust ingredients together in a bowl and evenly press crumb mixture into the pan. Bake for 10 minutes. Take pan out of oven and, using the back of a spoon, press the crust back into place if need be. Bake for another 10 minutes. Let cool.
- Set a double burner over medium heat and warm the cream
- Stir in the chopped caramel.
- Cook caramel, stirring until melted and uniform. Remove from heat. Pour the filling into the cooled pie crust and refrigerate until set, about 1 hour.
- Once the filling is set, make the ganache by putting chopped chocolate and cream into a microwavable medium bowl. Microwave for 30 second intervals, stirring between intervals, until the chocolate is melted. Once melted, stir in butter.
- Once melted and uniform, pour the hot ganache over the filling. Refrigerate for an additional hour, or until chocolate is set.
- Slice oranges into thin rounds.
- Make a simple syrup by cooking water together with sugar in a wide pot.
- Once sugar dissolves, poach the oranges in batches, so as not to overcrowd the pot. Poach the oranges until translucent and set them aside to dry on a cake rack.
- Mix the kumquat jam with enough poaching liquid to loosen it so it is easily brush-able. Brush oranges with the glaze and let dry on the rack.
- Once dry, arrange the slices over the set ganache in a pretty pattern.
CHOCOLATE ROASTED-ORANGE TART
This recipe showcases the navel orange variety known as Cara Cara.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Yield Makes one 9-inch tart
Number Of Ingredients 13
Steps:
- Make the tart shell: Sift together flour, cocoa powder, and 3/4 teaspoon salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg yolk and vanilla to combine, scraping down side of bowl if needed. Reduce speed to low, and add flour mixture in 3 additions, alternating with cream and beginning and ending with flour mixture. Shape dough into a disk, and refrigerate, wrapped in plastic wrap, for at least 30 minutes and up to 2 days.
- Preheat oven to 350 degrees. Roll out dough to a little less than 1/4-inch thickness on a lightly floured surface. Fit dough into a 9-inch fluted tart pan with a removable bottom. Trim edge flush with top edge of pan. Chill in freezer until firm, about 15 minutes. Prick bottom all over with a fork, and bake until firm, about 20 minutes. Let shell cool in pan on a wire rack.
- Meanwhile, make the roasted oranges: Reduce oven temperature to 325 degrees. Leaving peel on, cut 4 oranges into 1/4-inch rounds, and arrange in a single layer on a rimmed baking sheet. Pour 1/4 cup juice over oranges, cover tightly with parchment, then foil, and cook until peel is tender, about 2 hours, adding 1/4 cup juice every 30 minutes.
- Increase oven temperature to 375 degrees. Remove foil and parchment, and sprinkle oranges with granulated sugar. Add remaining 1/4 cup juice, and roast oranges for 15 minutes. Add 2 tablespoons water, and roast until slightly golden and dry, 2 to 3 minutes more. Cool completely.
- Make the filling: Finely grate zest from remaining orange, about 1 1/2 teaspoons, and stir together with mascarpone and confectioners' sugar in a small bowl. Spread filling in tart shell, and arrange roasted oranges on top, overlapping slightly.
CHOCOLATE GLAZED CHOCOLATE TART
Another seriously delicious chocolate concoction from Gourmet Magazine. Special Equipment needed: a 9-inch round fluted tart pan (1 inch deep) with removable bottom
Provided by Bev I Am
Categories Dessert
Time 2h50m
Yield 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 201.2, Fat 18.9, SaturatedFat 11.5, Cholesterol 102.4, Sodium 85.9, Carbohydrate 6.6, Sugar 5.4, Protein 2
ORANGE TART WITH CHOCOLATE SAUCE
What is better than oranges and chocolate? This tart recipe combines them both with a wonderful filling and a shortbread crust.
Provided by zack1995
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h30m
Yield 10
Number Of Ingredients 19
Steps:
- Beat butter and confectioners' sugar in a bowl using an electric mixer until light and fluffy, about 3 minutes. Pour in orange extract; mix thoroughly to combine, about 1 minute. Mix in sifted flour a little at a time until thoroughly combined. Cover crust mixture with plastic wrap; chill for 1 hour.
- Preheat the oven to 325 degrees F (165 degrees C).
- Place chilled dough on a lightly floured work surface. Roll with a lightly floured rolling pin to 1/3-inch thickness.
- Line a 10-inch (1-inch high) tart pan with the dough; prick with a fork.
- Mix cream cheese, sifted confectioners' sugar, ricotta cheese, mascarpone cheese, and flour in a bowl using an electric mixer on medium speed, scraping the bottom of the bowl with a rubber spatula after each addition. Add eggs, egg yolks, and heavy cream at the same time and mix thoroughly. Stir in vanilla extract. Pour filling mixture into prepared crust.
- Bake in the preheated oven for 1 hour.
- While the tart is baking, combine mandarin oranges, navel orange, blood orange, and sugar in a bowl.
- Remove tart from oven. Fan orange segments in a pattern of three in a circle around the tart, working your way to the middle. Return tart to oven.
- Bake until fully set and oranges become golden, but do not burn, about 30 minutes more. Let cool completely.
- While tart cools, melt dark chocolate chips in a double boiler. Stir in butter until melted; remove from heat. Drizzle chocolate sauce over each tart slice before serving.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 55.5 g, Cholesterol 185.4 mg, Fat 34.1 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 20.3 g, Sodium 193 mg, Sugar 29.2 g
CHOCOLATE ORANGE TART
Chocolate and orange is one of my favourite combinations. The chocolatey biscuit base of this tart is really easy and makes a great change from pastry. When I bake this I use Rita's Lemon Curd (Stove Top or Microwave Method) Lime or Orange Curd and with having zest in the curd recipe, I leave that out of the tart recipe. When mixing the ingredients, don't beat with an electric mixer, or too much air will be incorporated and the mixture will over-rise in the oven. Read more: http://www.food.com/recipe/lemon-curd-stove-top-or-microwave-method-lime-or-orange-curd-61278#ixzz1FMca44vY
Provided by SusieBlue1947
Categories Tarts
Time 50m
Yield 1 Tart, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 180 degrees Celsius.
- In the microwave or in a pan, melt the butter and dark chocolate together until liquid.
- Add the biscuit crumbs, mix well to combine and spoon into a 22cm fluted round, loose-bottomed tin. Press up the side to form the lip first, then press into the base, making sure there are no gaps where they join then put into the fridge to chill.
- Using a fork or a hand whisk, mix together the cream, eggs, orange zest and orange curd and pour into the crust in the tin.
- Bake in the oven for 30-35 minutes until just set. Leave to cool. Remove from the tin and drizzle with the melted chocolate. Leave to cool completely. Chill in the fridge before serving.
CLASSIC CHOCOLATE TART
An easy recipe for a chocolate ganache tart. Very rich, buttery, and chocolaty. I cut into small slices and serve with a cold glass of milk or a hot cup of coffee.
Provided by Yoly
Time 3h10m
Yield 12
Number Of Ingredients 7
Steps:
- Combine flour, sugar, and salt in a food processor. Pulse to combine. Add cold butter and pulse until crumbly. Slowly add water to food processor until mixture comes together. Refrigerate for 1 hour.
- Flour a work surface and a rolling pin. Roll out dough into a 10-inch disc.
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch tart pan.
- Carefully place dough into the prepared tart pan. Trim dough from the edges of the pan. Prick holes into the dough on the bottom and along the sides of the pan.
- Bake in the preheated oven until lightly browned, 20 to 23 minutes. Remove from oven and allow to cool completely, about 1 hour.
- Pour heavy whipping cream into a microwave-safe bowl. Microwave for 2 minutes or until bubbles start to form along outside of the bowl. Add chocolate chips and let sit for 15 to 20 seconds. Whisk until smooth. Pour chocolate ganache into cooled crust. Let cool at room temperature until set, about 30 minutes. Keep refrigerated.
Nutrition Facts : Calories 321.8 calories, Carbohydrate 29.2 g, Cholesterol 47.5 mg, Fat 23.5 g, Fiber 2 g, Protein 3 g, SaturatedFat 14.4 g, Sodium 113.8 mg, Sugar 16.4 g
ORANGE CHOCOLATE TART
A grown-up make-ahead dessert that looks gorgeous when sliced. It's easy to transport too, if you're taking it to a friend's for pudding
Provided by Barney Desmazery
Time 2h10m
Yield Cuts into 10 slices
Number Of Ingredients 13
Steps:
- Make the pastry by tipping the butter, sugar, flour and almonds into a food processor, then whizzing until they resemble breadcrumbs. Add a little egg at a time, pulsing until the pastry comes together - you may not need all the egg. Tip out the pastry and knead briefly to bring together. Shape into a flat round, wrap in cling film and chill for 30 mins.
- Heat oven to 200C/fan 180C/gas 6. On a floured surface, roll out the pastry to line a 23cm loose-bottomed tart tin, leaving an overhang around the edges. Line the case with baking paper, fill with baking beans, then blind-bake for 20 mins until golden. Remove the beans, then continue to cook for 10 mins until the base is also golden, then set aside to cool. Reduce oven to 150C/fan 130C/gas 2.
- Meanwhile, make the filling. Whisk the eggs and sugar well, then whisk in the juices, zest and cream. Scrape into a jug and set aside. Melt the chocolate in a bowl over a pan of simmering water or in the microwave. Once the case is cool, trim the overhanging pastry, then brush liberally with chocolate. Chill briefly to set, then repeat and set again.
- Return the tart case to the oven, then quickly yet carefully pour in the orange custard to the top. Bake for 45-50 mins until the custard has just set, then cool in the tin. If you're making ahead, this can now be chilled overnight.
- For the orange salad, segment the oranges over a bowl, catching any juice and squeezing out the leftover membrane. Put the zest in a pan of cold water, bring to the boil, then strain and set aside. Melt the sugar in a saucepan with a splash of water, then bring to the boil. Bubble until you have an amber caramel; then, still on the heat, tip in the zest, orange segments and juice. Swirl around for a moment before tipping into a bowl. Turn the tart out onto a plate and drizzle a little syrup from the oranges over. Spoon a segment or two of orange, a bit of zest and a little syrup on each portion of tart and serve the rest of the oranges separately.
Nutrition Facts : Calories 666 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 70 grams sugar, Protein 10 grams protein, Sodium 0.43 milligram of sodium
CHOCOLATE FUDGE TART WITH GLAZED CLEMENTINE'S AND ORANGE SAUCE
From asda magazine June 2010, definitely not slimming world friendly but a small well placed slice would be ok for a treat.
Provided by cakeinmyface
Categories Tarts
Time 2h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to gas mark 6 roll out the pastry and use to line a 20cm flan tin. Chill for 20 minutes. Prick the base with a fork and lay baking paper on this and some dry baking beans. Bake for 10 minutes. Take off paper and beans.
- Reduce oven temp to gas mark 3. Break chocolate into squares and put in a bowl with the butter. Stand over a pan of simmering water, making sure base of the bowl does not touch the water, stir until smooth and all melted.
- Whisk the eggs sugar coffee essence and flour until mixed whisk into the chocolate mixture. Pour into the flan case and bake tfor 25- 30 minutes until set. Leave to cool.
- Glazed Clementine's:.
- Place sugar and water in pan and heat gently until dissolved, simmer for 2 minutes.
- Cut the Clementine's into slices and drop into the syrup simmer for 5 minutes or until the rind looks translucent lift out and allow to cool on a plate.
- Arrange on top of the tart just before serving.
- Orange sauce:.
- Heat the marmalade, orange juice and sugar stirring until sugar is just dissolved.
- Mix corn flour with water and stir into juice and marmalade mix, heat until simmering pour into a jug add Cointreau, leave to cool.
Nutrition Facts : Calories 582.4, Fat 35, SaturatedFat 16.1, Cholesterol 136.7, Sodium 246.2, Carbohydrate 64.6, Fiber 4.8, Sugar 33.1, Protein 9
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CHOCOLATE ORANGE TART RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
- Butter a 9in fluted tart tin. To make the pastry, measure the flour and icing sugar into a food processor and pulse until the mixture resembles fine breadcrumbs.
- Preheat the oven to 375F. Dust the work surface with flour then roll out the pastry as thinly as you can to a circle about 5cm larger than your flan tin.
- Prick the base of the pastry with a fork, line the pastry case with baking paper or foil and fill with baking beans. Bake the pastry blind for 10 minutes, until just lightly golden, then remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes until pale golden and the base is cooked.
- To make the chocolate filling, melt the butter and chocolate in a bain-marie over a low heat until melted and smooth. Remove from the heat and stir in the sugar and flour.
- To make the orange filling, melt the butter and chocolate in a bain-marie over a low heat until melted and smooth. Remove from the heat and stir in the orange zest, sugar and flour.
- Place the pastry case on a baking tray. Pour the chocolate mixture into the pastry case. Drizzle or pipe the orange filling over the chocolate filling to create a swirl effect.
- Place in the oven and bake for 10-12 minutes, or until just set around the edges - but it should still be slightly wobbly in the center. Remove from the oven and allow to cool slightly, until warm not piping hot.
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