Chocolate Peppermint Tarts With Currants And Berries Recipes

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CHOCOLATE-PEPPERMINT TARTS WITH CURRANTS AND BERRIES



Chocolate-Peppermint Tarts with Currants and Berries image

Humble after-dinner mints never dreamed of such opulence. A rich cocoa-enhanced pastry shell, gilded with melted chocolate, is filled with mint-infused panna cotta and then strewn with fresh sprigs and a choice of crimson fruit.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 2 tarts

Number Of Ingredients 16

2 cups all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon sugar
1 teaspoon coarse salt
8 ounces (1 cup) cold unsalted butter, cut into small pieces
1/4 cup ice water
4 cups heavy cream
1/2 cup sugar
12 stems peppermint, plus more for garnish
1 teaspoon coarse salt
6 ounces bittersweet chocolate, melted
1 tablespoon unflavored gelatin (from two 1/4-ounce envelopes)
1/2 cup cold water
1 cup plain low-fat yogurt
6 ounces fresh red currants
1 pound strawberries

Steps:

  • Make the dough: Pulse flour, cocoa, sugar, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. With the machine running, add water in a slow, steady stream, until dough just holds together. (Dough should not be sticky.)
  • On a lightly floured work surface, shape dough into 2 disks, and wrap each in plastic. Refrigerate until firm, at least 30 minutes (or up to 3 days).
  • Make the filling: Bring cream, sugar, mint, and salt to a simmer in a medium saucepan. Remove from heat, and let cool completely, about 30 minutes.
  • Meanwhile, preheat oven to 350 degrees. On a lightly floured surface, roll 1 disk of dough to a 16-by-6-inch rectangle, 1/4 inch thick. Press dough into bottom and up sides of a 13 1/2-by-4 1/2-inch rectangular fluted tart pan with a removable bottom. Using a sharp paring knife, trim excess dough flush with the edges of pan. Repeat with remaining disk of dough. Refrigerate for 15 minutes.
  • Line dough with parchment, and fill with pie weights or dried beans. Bake until edges are dry, about 20 minutes. Remove weights and parchment. Bake until just darkened, 10 to 15 minutes. Let cool completely in pans on wire racks.
  • With a pastry brush, coat the bottom of each tart shell with an even layer of melted chocolate. Refrigerate until chocolate sets, about 10 minutes.
  • Sprinkle gelatin over water in a small bowl. Let stand until softened.
  • Remove mint from cream mixture, and bring cream mixture to a simmer. Whisk in softened gelatin until it dissolves. Remove from heat, and stir in yogurt.
  • Divide cream mixture between tart shells. Carefully transfer to the refrigerator. Chill, uncovered, until set, at least 4 hours (or overnight).
  • Carefully unmold tarts. Top 1 tart with red currants and 1 with strawberries. Garnish both tarts with mint stems. Slice and serve immediately.

CHOCOLATE AND BERRY TART



Chocolate and Berry Tart image

Categories     Berry     Chocolate     Dessert     Bake     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9

1 frozen puff pastry sheet, thawed (half of 17 1/4-ounce package)
1 egg beaten with 1 tablespoon water (glaze)
Sugar
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon plus 1/4 cup currant jelly
2 tablespoons plus 1/4 cup sour cream
3/4 cup raspberries
3/4 cup blueberries
crème de cassis liqueur (optional)

Steps:

  • Preheat oven to 350°F. Roll out pastry on floured surface to 14x11-inch rectangle. Trim two 1-inch-wide strips off each edge (for a total of 8 strips) and reserve. Transfer pastry rectangle to ungreased baking sheet. Pierce rectangle all over with fork. Brush with glaze. Arrange 1 pastry strip atop each edge of rectangle, trimming to join strips at corners. Brush with glaze. Top each edge with remaining pastry strips, covering corner seams and trimming to square off. Brush with glaze. Sprinkle with sugar. Bake 5 minutes. Pierce pastry rectangle (not sides) all over with fork. Continue baking until golden, about 20 minutes longer. Cool on rack.
  • Melt chocolate in top of double broiler over simmering water, stirring until smooth. Add 1 tablespoon jelly; stir until melted. Add 2 tablespoons sour cream; mix until smooth. Spread in crust.
  • Melt remaining 1/4 cup jelly in small saucepan over low heat, stirring often. Combine berries in bowl. Add melted jelly; stir to coat. Immediately spoon berries atop soft chocolate in crust, covering chocolate completely. Chill just until set, about 1 hour. Let stand at room temperature. (Can be made 6 hours ahead.)
  • Combine 1/4 cup sour cream and crème de cassis. Serve with tart.

CHOCOLATE PEPPERMINT TARTS



Chocolate Peppermint Tarts image

Create delicious mini desserts with easy fudgy cookie mix and peppermint frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 11

1 pouch Betty Crocker™ chocolate chunk cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1/2 teaspoon peppermint extract
2 1/2 cups powdered sugar
1/4 cup crushed peppermint candies (about 14)
3 tablespoons butter or margarine, softened
3 to 4 tablespoons milk
2 to 3 drops red food color
Powdered sugar

Steps:

  • Lightly spray 24 mini muffin cups with cooking spray. Prepare cookie dough as directed on package except--use 3 tablespoons oil, 1 tablespoon water, 1 egg and the peppermint extract. Shape dough into 24(1-inch) balls; place in muffin cups.
  • Bake at 375° F for 8 to 10 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan; cool completely.
  • In medium bowl, beat powdered sugar, crushed peppermint candies, butter, milk, and red food color with electric mixer on medium speed until smooth and creamy. Spoon frosting into decorating bag with large star tip (#5). Pipe into each cookie cup. Sprinkle with powdered sugar. Store in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 32 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Tartlet, Sodium 105 mg, Sugar 25 g, TransFat 0 g

CHOCOLATE CUSTARD-BERRY TART



Chocolate Custard-Berry Tart image

This luscious and elegant berry tart is a perfect combination of rich custard and refreshing berries to add a delightful finish to your summer dinner party.

Provided by LAMB2LOVE

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h20m

Yield 12

Number Of Ingredients 16

1 ¼ cups all-purpose flour
½ cup butter
¼ cup white sugar
2 tablespoons water
1 (4 ounce) bar milk chocolate
1 (8 ounce) package cream cheese
½ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1 egg
½ cup fresh blueberries
½ cup fresh raspberries
½ cup fresh blackberries
½ cup sliced fresh strawberries
2 tablespoons raspberry syrup
2 teaspoons blackberry liqueur

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Blend flour, butter, and sugar together in a food processor until crumbly. Pour in water; mix until crust dough holds together. Press into the bottom and sides of a 9-inch tart pan. Poke holes in dough with a fork to eliminate air bubbles.
  • Bake in the preheated oven until golden brown, about 20 minutes. Remove from oven; increase oven temperature to 375 degrees F (190 degrees C).
  • Chop chocolate and place in a microwave-safe bowl. Microwave in 15-second intervals, stirring occasionally, until melted; spread over baked crust.
  • Beat cream cheese, sugar, flour, vanilla extract, and egg together in a bowl using an electric mixer until smooth; spread filling over chocolate layer.
  • Arrange berries tightly and evenly over cream cheese filling. Mix raspberry syrup and blackberry schnapps together in a small bowl; brush over berries using a pastry brush.
  • Bake in the preheated oven until berries are reduced and filling begins to set, about 35 minutes. Remove from oven; filling will set completely as it cools.

Nutrition Facts : Calories 312.7 calories, Carbohydrate 34.4 g, Cholesterol 58.5 mg, Fat 17.6 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 10.7 g, Sodium 123.7 mg, Sugar 21.7 g

CHOCOLATE BERRY TARTS



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

Steps:

  • 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.

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