CHOCOLATE-RASPBERRY TART
This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
- In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.
Nutrition Facts : Fiber 4 g
CHOCOLATE RASPBERRY 'FLAN'
Prep this Chocolate Raspberry 'Flan' in just 15 minutes. Sugar-free gelatin and fresh berries help make this Chocolate Raspberry 'Flan' treat a Healthy Living recipe.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Microwave chocolate, marshmallows and COOL WHIP in medium microwaveable bowl on HIGH 1 min. or until marshmallows are completely melted and mixture is well blended when stirred. Gradually whisk in gelatin until blended.
- Pour into 4 dessert dishes. Refrigerate 4 hours or until firm.
- Top with berries just before serving.
Nutrition Facts : Calories 90, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0.925 g, Sugar 0 g, Protein 2 g
EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY
Here's what you need: chocolate biscuit, butter, double cream, chocolate, raspberry, white chocolate, dark chocolate, icing sugar
Provided by Ellie Holland
Categories Desserts
Yield 12 servings
Number Of Ingredients 8
Steps:
- Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
- Mix in the melted butter.
- Divide the biscuit crumbs in 12 cases of a muffin tin.
- Freeze for 10 minutes, or until solid.
- Prepare the filling by gently heating the double cream over a low-medium heat.
- Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
- Pour the filling into the biscuit bases and garnish with the raspberries.
- Chill in the fridge for 2-3 hours, until set.
- Drizzle over the white and dark chocolate and sieve over the icing sugar.
- Enjoy!
Nutrition Facts : Calories 321 calories, Carbohydrate 25 grams, Fat 24 grams, Fiber 1 gram, Protein 3 grams, Sugar 17 grams
RASPBERRY CHOCOLATE TORTE
This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices
Provided by Orlando Murrin
Categories Treat
Time 40m
Yield Cuts into 12
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
- Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
- Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached - the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
- Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
- For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.
Nutrition Facts : Calories 484 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium
TRIPLE CHOCOLATE AND RASPBERRY TART
This tart is surprisingly delicious. It sounds great and tastes even better. It is hard to stop at just one piece.
Provided by Robin Raef
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
- Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
- Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
- Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
- Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
- Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
- To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 37.7 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 97.9 mg, Sugar 27.2 g
RASPBERRY FLAN WITH WHITE CHOCOLATE CREAM
Make and share this RASPBERRY FLAN WITH WHITE CHOCOLATE CREAM recipe from Food.com.
Provided by shazzieau
Categories Tarts
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- preheat oven to 180 Celsius.
- FOR THE BASE.using a processor, blitz the flour and butter until a sandy texture.
- add the eggs and sugar and pulse till a dough comes together.
- remove the dough from the processor and knead together. wrap in plastic wrap and refrigerate for 30 minutes.
- roll dough out to cover a 25 x 4 cm pie dish. trim edges. (there will be some dough left over).
- prick all over the bottom and a bit on the sides with a fork.
- cook for approximately 35 minutes or until golden. if pastry is browning to fast, cover with foil.
- cool completely.
- FOR THE FILLING.using an electric mixer, beat the cream cheese together with the icing sugar until smooth.
- beat in the cream until thickened. then beat in the raspberry puree.
- mix the gelatine with the boiling water, stirring until dissolved. cool slightly then beat into the raspberry mixture until well combined.
- pour filling into the base and refrigerate till set, at least 6 hours. wait at least 4 hours before applying topping.
- FOR THE TOP.remove 2 tablespoons of cream from the 350 ml. put aside.
- whip the rest of the cream with the icing sugar to soft peaks.
- in a heat proof bowl over a pot of boiling water, melt the chocolate stirring till smooth. remove from heat, cool slightly, then stir in the 2 tablespoons of cream. stir till smooth.
- beat the white chocolate into the whipped cream, beating till thick and firm.
- TO PUT TOGETHER. spoon the raspberry puree over the top of the filling.
- pipe or spoon the cream around the edge of the flan.
- decorate as desired. keep refrigerated.
Nutrition Facts : Calories 842.7, Fat 50.6, SaturatedFat 30.5, Cholesterol 190.9, Sodium 263.9, Carbohydrate 89.5, Fiber 3.7, Sugar 36.2, Protein 10.5
EASY CHOCOLATE RASPBERRY TART
Provided by Food Network Kitchen
Time 1h45m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 375 degrees F. Open up the 2 pieces of pie crust dough and lay one down on your work surface. Dip your finger in water and run it around the perimeter of the dough. Place the second piece on top; the water will help them adhere to each other. Roll out the combined dough to a 12-inch circle and press into a 9-inch tart pan. Use a fork to gently prick holes all over the bottom of the crust. With your rolling pin, roll over the top of the tart pan to trim the excess dough. Place a piece of nonstick foil down onto the dough and fill it with dried beans, uncooked rice or pastry beans. Bake until the tart begins to cook and brown slightly, about 20 minutes; remove the foil and bake until a deep golden brown, for an additional 20 minutes. Set aside to cool while making the filling. The crust can also be made 1 day in advance, cooled and then covered in foil for later use.
- 2. Heat the cream, milk and sugar in a medium saucepan over low heat until the sugar is dissolved and the liquid is simmering, about 5 minutes. Add the chocolate, turn off the heat and let stand for 5 minutes. Whisk until the chocolate is thoroughly melted and the mixture is blended. Set aside to cool for 5 minutes. Use a rubber spatula to gently fold the egg into the cooled chocolate mixture.
- 3. Spread the jam over the bottom of the tart. Pour the chocolate mixture into the prepared tart over the jam and bake until the filling is slightly firm but still has a bit of movement in the center, 25 to 30 minutes. Remove from the oven and place on a rack to cool.
- 4. Dust with cocoa powder and garnish with raspberries. Serve at room temperature or chilled.
CHOCOLATE RASPBERRY MERINGUE TART
Scarlet threads of freeze-dried raspberry powder and streaks of bittersweet chocolate add richness and flair to this fluffy-topped meringue tart. It does take time to make, but many of the steps can be done in advance, and this stunning, intensely fruity confection is well worth planning for. The dough, filling and raspberry powder can be prepared up to five days ahead, then make the meringue just before the tart is baked. It's at its best served on the same day as baking. Store leftovers in a sealed container at room temperature.
Provided by Melissa Clark
Time 3h
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the tart dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. If the dough seems dry, drizzle in a teaspoon or two of water. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight (or up to 5 days).
- Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, folding the extra dough in over the edges to build up the sides. Prick bottom of dough all over with a fork; chill in freezer for at least 30 minutes and up to 48 hours. (Cover lightly with plastic wrap if freezing for more than a couple of hours.)
- Heat oven to 350 degrees. Line the tart crust with foil, and fill with baking weights or dried rice or beans. Bake for 15 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes. Transfer to a rack to cool.
- Prepare the filling: In a medium saucepan, combine raspberries and sugar over medium heat. Cook, stirring, until berries break down, 5 to 8 minutes. Remove pan from heat, stir in lemon juice and use a fork or wooden spoon to mash raspberries to a purée.
- In a medium bowl, whisk together egg yolks and egg. Slowly add 1/4 cup of hot raspberry purée to egg mixture, whisking constantly. Slowly drizzle the egg-raspberry mixture back into the saucepan with remaining purée, whisking constantly to keep eggs from cooking. Turn the heat to medium-low, and add butter and a pinch of salt to the pan. Cook, stirring constantly, until the mixture thickens enough to coat a spoon, about 7 to 9 minutes.
- Strain the mixture through a fine-mesh sieve, pressing hard on the solids, into a bowl. Allow to stand for 5 minutes, then whisk briefly to smooth.
- Pour raspberry filling into the tart shell. Bake until filling is set (it should jiggle only slightly in the center), about 14 to 22 minutes. Remove tart from oven and increase oven temperature to 400 degrees.
- Start preparing the meringue: Using a blender or food processor, blend the freeze-dried raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) Set aside 1 tablespoon of raspberry powder for garnish. Combine cocoa powder with remaining raspberry powder to use for the meringue.
- Place chocolate in heatproof bowl, and melt in microwave in 10-second intervals, stirring after each, until smooth. Set aside. (Or you can melt the chocolate in a pot on the stove over low heat, stirring constantly.)
- Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. In a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the mixing bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat. Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
- Sprinkle raspberry-cocoa mixture on top of meringue. Using a rubber spatula, gently fold in mixture 2 to 3 times to halfway incorporate, but remains very streaky. (Do not overmix.) Drizzle melted chocolate into meringue and gently fold until just combined and still streaky. Take care not to deflate the meringue very much. (It will deflate somewhat.)
- Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design. Bake until lightly browned, about 7 to 10 minutes.
- Allow to cool completely and sprinkle the top with a little of the reserved raspberry powder. (Save the extra to perk up oatmeal, smoothies and peanut butter sandwiches.)
CHOCOLATE GANACHE AND RASPBERRY TART
Provided by Anna Pump
Categories Milk/Cream Food Processor Chocolate Dessert Bake Valentine's Day Raspberry Kahlúa Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makaes 8 servings
Number Of Ingredients 12
Steps:
- Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.
- Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
- Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.
- Bake crust until golden, 25 minutes; cool.
- Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.
- Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
CHOCOLATE RASPBERRY TART
Categories Mixer Chocolate Dairy Dessert Bake Valentine's Day Kid-Friendly Raspberry Spring Summer Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 15
Steps:
- For Crust:
- Combine flour, sugar, cocoa and salt in medium bowl. Add butter and rub in, using fingertips, until mixture resembles coarse meal. add water and egg yolk and mix in with fork until well incorporated. Gather dough into rectangle chill 20 minutes. (Can be prepared 4 days ahead. Let dough soften slightly at room temperature before rolling out.)
- Preheat oven to 375°F. Butter and flour 13 3/4 x 4-inch rectangular pan with 1-inch-high sides and removable bottom. Roll out dough between 2 sheets of waxed paper to 15x6-inch rectangle. Peel off 1 waxed paper sheet. Invert dough into prepared pan, press evenly to fit. Freeze until firm, about 10 minutes. Peel off second waxed paper sheet. Trim edges.
- Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Bake until crust just begins to darken around edges, piercing with toothpick if crust bubbles, about 12 minutes longer. Remove from oven; maintain oven temperature. Spread jam over bottom of crust. Bake until jam is set, about 3 minutes. Transfer pan to rack; cool completely.
- For Filling:
- Bring cream to boil in heavy small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate ganache to bowl and refrigerate until chilled but not firm, about 45 minutes or less
- Using electric mixer, beat ganache until very thick and semifirm. Spread ganache over jam in crust. (Can be prepared 8 hours ahead. Refrigerate.) Arrange raspberries atop ganache. Stir powdered sugar and cocoa in bowl. Sift over tart.
More about "chocolate raspberry flan recipes"
CHOCOLATE RASPBERRY CREAM TART RECIPE ⋆ SHANI'S …
From shanissweetart.com
75 FRESH RASPBERRY RECIPES THAT ARE TART AND SWEET
From tasteofhome.com
RASPBERRY FLAN | CANADIAN GOODNESS - DAIRY FARMERS OF …
From dairyfarmersofcanada.ca
31 RASPBERRY AND CHOCOLATE DESSERTS WE LOVE | TASTE OF …
From tasteofhome.com
CHOCOLATE RASPBERRY TART - SPATULA DESSERTS
From spatuladesserts.com
RASPBERRY CHOCOLATE TART - HOUSE OF NASH EATS
From houseofnasheats.com
CHOCOLATE RASPBERRY TART RECIPE | LAURA IN THE KITCHEN
From laurainthekitchen.com
ROBINHOOD | RASPBERRY CHOCOLATE CREAM TART
From robinhood.ca
HEALTHY CHOCOLATE RASPBERRY TART - BOOTS & HOOVES HOMESTEAD
From bootsandhooveshomestead.com
THE BEST WHITE CHOCOLATE RASPBERRY TART - SPATULA DESSERTS
From spatuladesserts.com
CHOCOLATE RASPBERRY TART RECIPE | DR. OETKER
From oetker.ca
MICHEL ROUX’S CHOCOLATE AND RASPBERRY TART - MY FAVOURITE PASTIME
From myfavouritepastime.com
NO BAKE RASPBERRY CHOCOLATE TART (GLUTEN FREE, PALEO + VEGAN)
From bakerita.com
RASPBERRY CHOCOLATE GANACHE TART - FORK KNIFE SWOON
From forkknifeswoon.com
CHOCOLATE RASPBERRY TORTE - KING ARTHUR BAKING
From kingarthurbaking.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
NO-BAKE CHOCOLATE RASPBERRY TART - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
CHOCOLATE RASPBERRY TART - DISHING WITH DELANEY
From dishingwithdelaney.com
CHOCOLATE-RASPBERRY FLAN - SPANISH RECIPES
From fooddiez.com
CHOCOLATE RASPBERRY TART - ELLAS BETTER BAKES
From ellasbetterbakes.com
WHITE CHOCOLATE RASPBERRY TART - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
CHOCOLATE RASPBERRY CREAM TART | DRISCOLL'S
From driscolls.com
DARK CHOCOLATE GANACHE & RASPBERRY FLAN RECIPE FOR VALENTINE'S …
From houseofbren.com
RASPBERRY CHOCOLATE TART (VEGAN, HEALTHY) - BIANCA ZAPATKA
From biancazapatka.com
CHOCOLATE AND RASPBERRY PANNA COTTA TART | BIGGER BOLDER BAKING
From biggerbolderbaking.com
RASPBERRY CHOCOLATE TART - THE BAKE SCHOOL
From bakeschool.com
CHOCOLATE AND RASPBERRY TART | DESSERT RECIPES | GOODTO
From goodto.com
CHOCOLATE TRUFFLE RASPBERRY TART - 5 INGREDIENT RASPBERRY TRUFFLE …
From sewwhite.com
CHOCOLATE & RASPBERRY TART - RECIPES - NATURAL NOURISHMENT
From naturalnourishment.me
CHOCOLATE RASPBERRY TART (SMALL BATCH) - GET THE GOOD STUFF
From goodstuff.recipes
WHITE CHOCOLATE RASPBERRY COOKIES - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
CHOCOLATE FLAN RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
CHOCOLATE-RASPBERRY FLAN RECIPE LIST - SALEWHALE.CA
From salewhale.ca
CHOCOLATE RASPBERRY TART - IN KRISTA'S KITCHEN//DELICIOUS MEALS AND ...
From inkristaskitchen.com
CHOCOLATE RASPBERRY TRUFFLES - MOMSDISH
From momsdish.com
EASY RASPBERRY CHOCOLATE TART - THE COUNTRY COOK
From thecountrycook.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love