Chocolate Rose Tart Recipes

CHOCOLATE & ROSE TART

Steps:

• Start by making the pastry. Cream the butter and sugar in a large bowl, using an electric whisk or a wooden spoon, until pale and light. Add the egg yolks, one at a time, beating well after each addition, then add the vanilla seeds. Stir in the flour, then bring the dough together with your hands until it forms a ball that leaves the bowl clean. Wrap in cling film and chill for 30 mins or overnight.
• Heat oven to 190C/170C fan/gas 5 and grease a 23cm loose-bottomed, deep fluted tart tin. Lightly dust your work surface with flour, then roll out the chilled pastry and line your tin with it, making sure there's a slight overhang. If the pastry tears, use your fingers to push the pieces back together (it will fuse back together neatly in the oven). Put a piece of baking parchment on top of the pastry and weigh it down with baking beans. Bake for 15 mins, remove the parchment and beans, and return to the oven for a further 15 mins until crisp and golden.
• Trim any excess pastry with a serrated knife, so the edge sits flush with the tin, and let cool completely.
• Mix all the rose & cassis layer ingredients in a bowl, using enough food colouring to turn it dusky pink. Pour the mixture into the pastry case and chill for 10 mins to firm up.
• Meanwhile, for the cheesecake layer, break the chocolate into pieces and tip into a large, heatproof bowl. In a small pan, gently heat the double cream and cream cheese until piping hot and melted together. Quickly pour the mixture over the chocolate, let it sit for 1 min, then stir until completely smooth and melted. Pour the mixture over the rose & cassis layer, then return the tart to the fridge.
• To make the chocolate ganache, put all the ganache ingredients in a heatproof bowl and microwave in short bursts until melted. (Alternatively, heat all the ingredients in a bowl over a pan of barely simmering water.) Pour over the cheesecake layer and chill the tart for at least 30 mins, or overnight if you prefer. Just before serving, carefully remove the tart from the tin and put on a serving plate or board. Decorate with a pinch of sea salt flakes and a few rose petals. Cut into slices and serve.

EASY CHOCOLATE TART

Steps:

• For the crust: Add the cookies to a food processor and pulse to fine crumbs. Pour in the melted butter and pulse together. Tip into an 11-inch fluted tart pan with a removable bottom and press the mixture in with a 1/4-cup measure to form an even crust on the bottom and sides. Put it in the freezer for 15 minutes to set.
• For the ganache: Put the cream and butter in a pan and heat until the mixture starts to bubble.
• Put the dark and milk chocolate in a bowl and pour the warmed cream and butter over it. Mix everything together until melted and fully combined, then pour it into the chilled tart base. Refrigerate the tart overnight until set.
• For the chocolate curl garnish: Put the white chocolate and coconut oil in a bowl and set over a pan of simmering water until the chocolate is melted; mix together. Pour the melted mixture onto the underside of a clean baking sheet and spread it in a very thin layer with an offset spatula or knife. Put it in the freezer until set, about 2 minutes. (To check if it is set, press it with your fingertip; it should leave the slightest mark but not a depression.)
• Using a sharp-edged spatula, scrape the chocolate from the bottom of the baking sheet into curls. Remove the tart from the pan and decorate with the curls.

CHOCOLATE TART

Steps:

• To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
• Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
• Preheat the oven to 350 degrees F.
• Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
• To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.

CANDIED CARROT ROSE TART

Steps:

• Preheat the oven to 400 degrees F. Peel the carrots and discard the skins. Using a vegetable peeler, peel long, wide ribbons of carrot until you can no longer make ribbons. Combine the carrot ribbons with the sugar and 1 1/2 cups water in a large saucepan. Bring to a simmer over high heat, stirring occasionally, then immediately remove the carrots with tongs to a rimmed baking sheet. Spread into a single layer and let cool, pouring any syrup from the bottom of the baking sheet back into the pot. Simmer the syrup until lots of small bubbles form on the surface and it is a bright orange color, about 10 minutes. (You should have 1 cup of syrup left.) Let cool for 5 minutes, then stir in the lemon juice. Remove to a heatproof container and refrigerate until cool, 1 hour.
• Meanwhile, combine the apricots and raisins in a food processor and pulse until roughly chopped, about 10 pulses. Add the nuts and 1/4 teaspoon salt, scrape down the sides and pulse until the nuts are roughly chopped, another 10 pulses. Set aside.
• Brush an 8-inch springform pan with butter and line with 1 sheet phyllo. Tuck any phyllo the hangs over the edge into the edges of the pan. Brush generously with butter and lay the next sheet of phyllo on top going in the other direction. Brush generously with butter and repeat this pattern with the remaining phyllo. Put the nut and fruit mixture into the pan and pack it down firmly so it is evenly spread out.
• Arrange the carrot strips on a work surface next to each other so they are about 1-inch wide. Starting from one end, roll them up loosely. Put them on top of the nuts so you can see the spiral of the carrot. Repeat with the remaining carrots until the top is covered in 30 to 40 carrot flowers.
• Put the pan on a baking sheet and bake until the phyllo is golden, 25 to 30 minutes. While it is still hot, drizzle the cold syrup all over the carrots until the nuts are just covered in syrup. Remove the sides of the pan and let cool until fully cooled and set, about 2 hours, before serving.

CHOCOLATE, RASPBERRY & ROSE TART

Steps:

• Double-bag the bourbon biscuits in food bags and bash to crumbs with a rolling pin. Repeat with the amaretti. Stir into the melted butter with the sugar. Lightly grease and line the base and sides of an 18 x 28cm rectangular loose-bottomed tart tin with baking parchment (or use a 22-23cm round tin). Press the biscuit mixture into the base and chill for 30 mins while you make the filling.
• For the filling, put the cream and all the chocolate chunks in a heatproof bowl over a pan of barely simmering water. Gently melt, stirring very occasionally, until smooth and silky. Dot the raspberries over the base, pour over the chocolate and chill for at least 5 hrs until firm, or overnight.
• To serve, remove from the fridge and, after 15 mins, lift from the tin, peel off the parchment and place on a serving plate. Scatter with a few more raspberries and the diced Turkish delight. Spoon the crème fraîche into a serving bowl, sift in the icing sugar and stir together with the rose water. Cut the tart into squares and serve with the rose crème fraîche.

CLASSIC CHOCOLATE TART

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.

CHOCOLATE CREAM TART

Steps:

• Make the crust: Preheat oven to 350 degrees. In a food processor, pulse wafers until fine crumbs form. Add butter, sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch fluted tart pan. Bake until crust is fragrant, about 15 minutes. Let cool completely on a wire rack.
• Make the filling: In a medium saucepan, heat milk, egg yolks, sugar, and cornstarch over medium-high, whisking occasionally, until simmering. Reduce heat to medium and add chocolate. Continue to cook, stirring constantly, until bubbling and thick, 4 to 5 minutes (about 2 minutes after it comes to a boil). Add salt and remove from heat. Stir in vanilla or bourbon. Let cool about 10 minutes, whisking 2 or 3 times.
• Pour custard into baked and cooled crust. Press a piece of plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours or up to 1 day.
• Make the topping: With an electric mixer on medium-high speed, whisk cream just until soft peaks form. Add confectioners' sugar and whisk until stiff peaks form. Spread whipped cream over custard. Garnish tart with chocolate curls just before serving.

DOUBLE CHOCOLATE TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a pie tin with butter.
• Blitz flour, cocoa powder, sugar, and salt together in a food processor. Cut butter into small pieces and add to the food processor with the flour mixture. Pulse until dough turns crumbly. Add egg yolk and 1 tablespoon ice water and mix until dough clumps up. Add remaining 1 tablespoon water if dough is too dry.
• Pour dough onto a work surface and push together to form a ball. Pat the dough into the bottom and up the sides of the prepared tart tin to create an even surface. Place crust in the freezer for 1 hour.
• Meanwhile, place white chocolate in a large microwave-safe bowl and heat in a microwave oven until melted, about 2 minutes. Stir until smooth and allow to cool to room temperature, about 15 minutes.
• Add mascarpone cheese, cream cheese, orange zest, and orange juice to the bowl with the melted and cooled white chocolate. Mix until smooth. Gradually drizzle heavy cream into the mixture until the desired thickness is reached; mixture shouldn't be too runny. Refrigerate filling until needed.
• Remove crust from freezer and bake in the preheated oven until you can smell the yummy chocolate smell, 25 to 30 minutes. Cool shell completely before filling, about 30 minutes.
• Pour filling into the cooled pie shell, smooth, and top with chopped strawberries. Refrigerate tart for 1 to 2 hours before serving.

CHOCOLATE TART RECIPE BY TASTY

Steps:

• Make the crust: In a food processor, combine the flour, powdered sugar, and salt and pulse to incorporate. Add the butter, a few cubes at a time, and pulse until broken down to pea-sized pieces.
• In a small bowl, whisk together the egg yolk, vanilla, and water. Slowly drizzle the egg yolk mixture into the food processor and pulse until the dough starts to come together but is not yet fully incorporated, 2-3 minutes.
• Turn the dough out onto a sheet of plastic wrap, wrap tightly, and shape into a 1-inch-thick disc. Refrigerate for at least 1 hour, up to 2 days.
• Remove the dough from the refrigerator and let sit at room temperature for a few minutes to soften slightly for easy rolling.
• Place the dough disc between 2 sheets of parchment paper. Use a rolling pin to roll out to an 11-inch circle about ⅛ inch thick, starting from the center and rolling away from you and rotating the dough 90° every few rolls to ensure even thickness. If the edges of the dough crack, use the rolling pin to bring them back together. If the dough softens too much, refrigerate for a few minutes to re-solidify.
• Carefully roll the dough onto the rolling pin, then unroll over a 9-inch tart pan and gently press against the bottom and sides. Roll the rolling pin over the pan to trim the edges of the crust flush with the pan. Patch any holes around the edges with the excess dough. Use a fork to prick holes all over the crust. Freeze for about 20 minutes, until the dough is firm.
• Arrange an oven rack in the center position. Preheat the oven to 425°F (220°C).
• Crumple a sheet of parchment paper in your hands, then unwrap and press flush against the crust, covering the edges to prevent them from burning. Fill the center of the crust with pie weights and spread in an even layer to cover the entire surface.
• Bake the crust for 15 minutes, until partially baked and the parchment no longer sticks to the dough. Carefully remove the parchment and pie weights. Reduce the oven temperature to 350°F (180°C) and continue baking for another 15 minutes, until the bottom of the crust is starting to brown. Carefully transfer the tart pan to a wire rack and let cool for 30 minutes.
• Reduce the oven temperature to 300°F (150°C).
• Make the filling: Chop the chocolate.
• In a medium saucepan, combine the heavy cream and salt. Warm over medium-low heat until simmering gently around the edges of the pot, about 5 minutes. Remove the pot from the heat, add the chopped chocolate, and stir to combine. Cover for 5 minutes, then uncover and whisk until chocolate is melted and smooth.
• In a medium bowl, whisk together the eggs and vanilla. Slowly pour a bit of the chocolate mixture into the egg mixture, whisking constantly, to temper, then pour in the remaining chocolate mixture and whisk to combine.
• Strain the filling through a fine-mesh sieve into a spouted measuring cup, then pour into the cooled tart shell and spread evenly with an offset spatula.
• Bake the tart for 25-30 minutes, until the filling is set and the surface is glossy.
• Carefully remove the tart from the oven and transfer to the wire rack to cool for at least 45 minutes.
• Make the mirror glaze: In a small bowl, soak the gelatin sheets in the ice water to bloom, about 5 minutes.
• In a small pot, combine the sugar and room temperature water and bring to a boil over medium-low heat. Once the sugar has dissolved, remove the pot from the heat and sift in the cocoa powder. Stir to combine.
• In another small pot, heat the cream over medium-low heat until starting to simmer. Slowly pour the hot cream into the cocoa mixture and gently whisk to combine. Be careful not to incorporate any air.
• Once the gelatin has softened, lift the sheets from the cold water and wring out any excess water. Add the gelatin sheets to the cocoa and cream mixture and stir until fully dissolved.
• Let the glaze cool until the temperature reaches between 90-110°F (32-43°C), or warm to the touch but no longer hot.
• Strain the glaze through a fine-mesh sieve into a spouted measuring cup. Pour the glaze over the tart, using an offset spatula to cover evenly. Refrigerate the tart for about 1 hour to allow the mirror glaze to set.
• Generously sprinkle flaky sea salt over the tart, then slice and serve with a dollop of whipped cream.
• Enjoy!
• RECIPE BY: Mimo Ahmed

VEGETABLE ROSE HERB CHEESE TART RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Add the crackers to the bowl of a food processor. Pulse until finely ground. Add the melted butter, salt, pepper, Parmesan cheese, melted butter and egg. Pulse until combined, scraping the sides to make sure everything is incorporated.
• Transfer the crust mixture to a 9-inch (22 cm) tart pan and place on a baking sheet. Use a spatula and your hands to press the crust into the bottoms and sides of the pan in an even layer.
• Bake the crust for 12-14 minutes, until the edges just begin to brown. Let cool completely.
• Make the filling: In a large bowl, use an electric hand mixer to beat the cream cheese until light and fluffy. Add the sour cream and beat to combine. Add the egg and beat until incorporated. Use a spatula to fold in the grated Parmesan cheese, salt, pepper, garlic powder, chives, dill, and thyme.
• Carefully pour the filling into the tart crust. Use an offset spatula to smooth the top in an even layer.
• Make the vegetable roses: Using a vegetable peeler, shave the zucchini and carrots into wide ribbons. Place in a large bowl and microwave for 1 minute to release excess water and make the ribbons more pliable.
• Rolling the vegetable ribbons tightly into roses, using 1-4 ribbons per rose for varying sizes.
• Starting in the center, nestle the vegetable roses into the filling, working to about ½ inch (1 ¼ cm) from the edge of the tart. Brush the tops of the roses with the olive oil and sprinkle with salt and pepper.
• Transfer the tart to the oven and bake for about 40 minutes, until the edges of the filling are golden and the center looks set.
• Let the tart cool completely. Slice and serve, or refrigerate and bring back to room temperature for at least 1 hour before serving.
• Enjoy!