Chocolate Silk Raspberry Tart Recipes

CHOCOLATE SILK RASPBERRY TART

Steps:

• Heat oven to 375°F. In medium bowl, mix cookie crumbs and butter. In 9- or 10-inch springform pan, press mixture in bottom and 1 inch up side. Bake 7 to 9 minutes or until set. Cool completely, about 30 minutes.
• Meanwhile, in 1-quart saucepan, heat chocolate chips and 1/2 cup of the whipping cream over low heat, stirring frequently, until chocolate is melted. Stir in vanilla. Cool to room temperature, about 15 minutes.
• In large bowl with electric mixer, beat cream cheese on medium speed until smooth. Beat in chocolate mixture until creamy. Set aside.
• In another large bowl with electric mixer, beat remaining 1 1/2 cups whipping cream on high speed until stiff peaks form. Fold half of whipped cream into cream cheese mixture until blended. Fold in remaining whipped cream. Spoon into cooled baked crust. Refrigerate until set, about 4 hours.
• To serve, arrange raspberries around edge of tart. In small microwavable bowl, microwave jam on High 1 to 2 minutes, stirring every 30 seconds, until melted; lightly brush over raspberries. Remove side of pan. Cut tart into wedges. Store in refrigerator.

CHOCOLATE-RASPBERRY TART

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.

EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY

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!

SILKY CHOCOLATE AND RASPBERRY TART

Steps:

• For the pastry, sift the flour, cocoa powder, icing sugar and a pinch of salt into a food processor. Add the butter and whizz until the mixture looks like fine breadcrumbs. Beat the egg yolk briefly with the water. Add to the food processor and whizz until the mixture starts to stick together. Turn out onto a lightly floured surface and knead briefly until smooth. Shape into a flat disc, wrap in cling film, then chill in the fridge for 15 minutes.
• Remove the pastry from the fridge and roll it out thinly on a flour-dusted surface. Use it to line a 25cm (across the top), 4cm deep, loose-bottomed tart tin. Trim the pastry edges, then chill in the fridge for 20 minutes.
• Put a baking sheet onto the middle shelf of the oven and preheat to 200°C/fan180°C/gas 6. Line the pastry case with a sheet of crumpled baking paper and a thin layer of baking beans or rice, then blind bake on the preheated baking tray for 15 minutes. (/how-to-bake-blind-video/See our video on how to bake blind, if you're unsure.) Remove the paper and beans/rice and blind bake for 5 more minutes. Remove from the oven and leave to cool and crisp. Turn the oven down to 170°C/fan150°C/gas 3½.
• For the filling, put the milk, cream and sugar into a pan and slowly bring to the boil, stirring gently. Take off the heat, add the chocolate squares and stir until smooth. Cool slightly, add the eggs and vanilla extract, then mix together well.
• Scatter the raspberries in the tart case. Pour over the filling, carefully slide the tart back onto the baking sheet in the oven, then bake for 20-30 minutes or until the filling is cooked but still slightly wobbly. It will continue firming up as it cools. Remove and leave to cool somewhere cold (but not in the fridge) until set. Serve cut into thin slices.

EASY CHOCOLATE RASPBERRY TART

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

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.)

SILKIEST CHOCOLATE TART RECIPE BY TASTY

Steps:

• Make the tart dough: add the butter to a medium bowl and sift in the powdered sugar through a fine-mesh sieve. Using an electric hand mixer, beat until smooth.
• Beat the egg and add half at a time to the butter mixture, beating well to incorporate between additions.
• Sift in the flour and cocoa powder, and add the salt. Using a rubber spatula, mix the dough until the cocoa powder is evenly distributed. Wrap the dough in plastic wrap.
• Chill in the refrigerator for at least 30 minutes, or overnight (if you chill the dough overnight, let it sit at room temperature for 15-30 minutes before rolling out).
• Preheat the oven to 375˚F (190˚C).
• Grease a 9-inch (23-cm) tart pan and roll out the chilled dough to an 11-inch (28-cm) circle. Roll the dough around the rolling pin, then unroll the dough over the pan.
• Press the dough against the bottom and sides of the pan, then use the rolling pin to roll over the top of the pan, cutting off any excess dough (re-roll any excess dough and bake into cookies, if desired). Press the dough gently against the pan once more. Using a folk, prick some holes in the bottom of the crust so it doesn't puff up.
• Bake for 15 minutes, then remove the tart shell from the oven and reduce the temperature to 300˚F (150˚C)
• Make the filling: in a medium saucepan, heat the pan over high heat. Combine the water and butter, and bring to a boil. Add the instant coffee and stir until dissolved.
• Add the chocolate, sugar, and vanilla to a medium bowl and pour the hot butter mixture over. Whisk until the chocolate is melted and the mixture is glossy.
• Add the eggs and whisk well to combine. Pour the filling into the par-baked shell. Bake for 12-15 minutes, or until chocolate is mostly set but the center jiggles slightly.
• Cool the tart for at least 30 minutes, or until cool to touch. Garnish with raspberries and sift powdered sugar over the top. Slice and serve.
• Enjoy!

WHITE SILK RASPBERRY TART

Steps:

• Heat oven to 375°F. In medium bowl, mix crushed cookies and butter. Press in bottom and 1 inch up side of ungreased 9- or 10-inch springform pan. Bake 7 to 9 minutes or until set. Cool completely, about 30 minutes.
• Meanwhile, in 1-quart heavy saucepan, heat white baking bars and 1/2 cup of the whipping cream over low heat, stirring frequently, until chocolate is melted. Stir in vanilla. Cool to room temperature, about 15 minutes.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add white chocolate mixture; beat on medium speed until creamy. Set aside.
• In chilled large bowl, beat remaining 1 1/2 cups whipping cream on high speed until stiff peaks form. Using rubber spatula, fold half of the whipped cream into the cream cheese mixture until blended. Fold in remaining whipped cream. Spoon into crust. Refrigerate 3 to 4 hours or until set.
• Place small strainer over 1-quart saucepan. Pour package of raspberries into strainer. With back of spoon, press raspberries through strainer to remove seeds; discard seeds. Stir cornstarch into raspberry puree. Heat to boiling over medium heat. Cool completely, about 20 minutes.
• To serve, spoon fresh raspberries around top edge of tart. Remove side of pan. Cut tart into wedges; place on individual dessert plates. Drizzle raspberry sauce over individual servings.

RUSTIC CHOCOLATE RASPBERRY TART

Steps:

• Process cream cheese and butter in a food processor until blended. Add flour; process just until a dough forms. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. In a small bowl, toss raspberries, sugar and cornstarch with a fork, mashing some of the berries slightly., On a lightly floured surface, roll dough into a 14x8-in. rectangle. Transfer to a parchment-lined baking sheet. Spread with Nutella to within 1 in. of edges. Top with raspberry mixture. Fold pastry edge toward center of tart, pleating and pinching as needed., Bake until crust is golden brown, 45-50 minutes. Transfer tart to a wire rack to cool.

RASPBERRY CHOCOLATE TORTE

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.