Chocolate Tart Dough Recipes

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CHOCOLATE TART



Chocolate Tart image

Provided by Tyler Florence

Categories     dessert

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 12

2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg, separated
2 tablespoons ice water, plus more if needed
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs, at room temperature

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.

CHOCOLATE TART DOUGH



Chocolate Tart Dough image

You can double or triple this recipe, cut the dough into portions, and freeze. Thaw for several hours in the fridge before using.

Provided by Shiran

Number Of Ingredients 7

1 1/3 cups (190 g/6.7 oz) all-purpose flour
3 tablespoons (20 g/0.7 oz) unsweetened cocoa powder
1/2 cup (55 g/2 oz) powdered sugar (or 1/4 cup granulated sugar)
Pinch of salt
1 1/3 sticks ((150 g/5.3 oz) cold unsalted butter, cut into small cubes)
1 large egg
1/2 teaspoon pure vanilla extract (, optional)

Steps:

  • Process flour, cocoa powder, sugar, and salt in a food processor for a few seconds until combined. If you don't have a food processor, you can do this by hand using a pastry cutter. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add egg and vanilla extract, and keep pulsing until the dough is no longer dry and starts to clump together, about 10-15 seconds. Do not process to the point that a large ball of dough is formed; rather the dough should be quite crumbly with large clumps. Another way to check if it's done is to take a piece of dough and press it between your fingers-the dough should stick without feeling dry or crumbly (some photos to make this clearer can be found here).
  • Turn dough to a lightly floured surface and form into a ball. It should come together quite easily without being too sticky. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
  • If you don't want to use the dough right away, you can refrigerate it for up to 3 days, or freeze it for up to a month and then thaw overnight in the fridge.
  • To roll out the dough: Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll the dough out into a 12-inch (30cm) circle, then place gently into a 9-inch or 10-inch tart pan (preferably with a removable bottom). You can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the tart pan. Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes. Frozen dough is less prone to shrinking while baking.
  • To bake the crust: Preheat oven to 350F/180C and place rack in the center.
  • Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent burning. Fill with pie weights/dried beans/uncooked rice, making sure they're fully distributed over the entire surface. Bake crust for 20 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil.
  • To partially bake the crust: Bake for 5 minutes longer. After that, it will be time to proceed with your tart recipe by adding the filling and finishing baking. According to your recipe, the crust should be used either while warm or after it's been left to cool on a wire rack.
  • To fully bake the crust: Bake for about 10 minutes longer, until it appears dry. Transfer to a wire rack and let cool completely.

CHOCOLATE TART DOUGH



Chocolate Tart Dough image

Make this for our Chocolate Macadamia Tartlets.

Provided by Martha Stewart

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

Yield Makes four 2-by-4-inch shells

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
2 large egg yolks
2 tablespoons heavy cream, chilled
1/2 teaspoon pure vanilla extract

Steps:

  • Place flour, cocoa, sugar, and salt in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal, about 10 seconds. Add yolks, cream, and vanilla; process until mixture comes together.
  • Turn out dough onto a piece of plastic wrap, and flatten into a disk. Wrap well; refrigerate at least 30 minutes or until ready to use, up to 2 days.

JULIA'S CHOCOLATE TART DOUGH



Julia's Chocolate Tart Dough image

Makes enough for six 5-inch tartlets or one 10-inch tart. Imagine the best crust you can: butttery, flaky, and just a little sweet- and now imagine that it's chocolate through and through. Use this crust to fill the extrabagantly rich Chocolate Truffle Tartlets (recipe also posted), to fill with pastry cream or creme fraiche and top with fruits, or to create a grown-up ice cream pie, filled with superior ice-cream and drizzled with a bittersweet chocolate sauce. From Julia Child's "Baking with Julia".

Provided by skat5762

Categories     Tarts

Time 45m

Yield 1 10inch tart

Number Of Ingredients 7

1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder, preferably dutch-processed
1/4 cup sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon ice water

Steps:

  • To make dough in food processor fitted with metal blade: put the flour, cocoa, sugar and salt in work bowl and pulse just to blend.
  • Add butter and pulse 8-10 times, until pieces are about the size of small peas.
  • With machine running, add yolk and ice water and process, in short bursts, until JUST crumbly- don't overwork it!
  • Turn it out onto the work surface and, working with small portions, smear the dough across the surface with the heel of your hand.
  • Gather the dough together and shape it into a rough square.
  • Pat it down to compress it slightly, and wrap in plastic.
  • Chill until firm, at least 30 minutes.
  • The dough can remain in the refrigerator for 3 days, or it can be wrapped airtight and frozen for a month.
  • Thaw the dough, still wrapped, overnight in the refrigerator before rolling it out.
  • Cook's note: When I made this, I stuck the dough in the freezer to chill, then promptly forgot about it.
  • 4 hours later, when I remembered to pull it out, it was frozen solid.
  • I pulled out my box grater and grated it directly into the pie pan.
  • It worked beautifully, no roling involed: just patted it all down into place.

EASY CHOCOLATE TART



Easy Chocolate Tart image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 8h40m

Yield 6 to 8 servings

Number Of Ingredients 8

One 14-ounce package chocolate sandwich cookies, such as Oreos
1 stick (8 tablespoons) salted butter, melted
1 1/2 cups heavy cream
3 tablespoons salted butter
12 ounces dark chocolate, chopped
12 ounces milk chocolate, chopped
4 ounces white chocolate
2 teaspoons coconut oil

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.

DOUBLE CHOCOLATE TART



Double Chocolate Tart image

A delicious dark and white chocolate tart, served brilliantly with strawberries. A decadent treat that I have made so many times, which is great for an indulgent night with the ladies and lots of wine! You can use any type of berries for the topping.

Provided by Ange Rayner

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 3h25m

Yield 8

Number Of Ingredients 13

1 ⅓ cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ cup white sugar
¼ teaspoon salt
½ cup unsalted butter
1 large egg yolk
2 tablespoons ice water
½ cup white chocolate
1 cup mascarpone cheese
1 cup cream cheese, softened
½ orange, zested and juiced
⅓ cup heavy whipping cream, or more as needed
3 cups chopped strawberries

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.

Nutrition Facts : Calories 549.8 calories, Carbohydrate 36.2 g, Cholesterol 138.9 mg, Fat 43.1 g, Fiber 2.8 g, Protein 8.6 g, SaturatedFat 25.5 g, Sodium 191.4 mg, Sugar 16.1 g

CLASSIC CHOCOLATE TART



Classic Chocolate Tart image

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

1 ¼ cups all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
½ cup cold butter
2 teaspoons water
1 cup heavy whipping cream
2 cups semisweet chocolate chips

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

CHOCOLATE TART DOUGH



Chocolate Tart Dough image

Categories     Chocolate     Bake     Pastry

Yield makes enough for sixteen 2 1/4 inch tarts or two 9-inch tarts

Number Of Ingredients 8

10 tablespoons (141g) cold unsalted butter, cut into pieces
3/4 cup (150g) sugar
Coarse salt
1 large egg
1 large egg white
2 1/2 cups (310g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder (preferably Valrhona)
1 teaspoon (4g) baking powder

Steps:

  • Put the butter in the bowl of a standing mixer fitted with the paddle along with the sugar and a pinch of salt. Beat until pale.
  • In a separate bowl, whisk the egg and egg white together. Add gradually to the butter, scraping the bowl often and beating until smooth.
  • Whisk the flour, cocoa powder, and baking powder together. Add to the wet ingredients and mix on low speed only until blended.
  • Dump the dough onto a lightly floured work surface and divide in half. Shape each half into a small brick, wrap in plastic, and refrigerate for at least 1 hour before rolling. The dough will keep for several days in the refrigerator and for 2 months in the freezer. Defrost before rolling.
  • Spiced Chocolate Tart Dough
  • Add 1/2 teaspoon (0.5g) ground allspice and 1/8 teaspoon (0.2g) ground cinnamon to the bowl when you are beating the butter and sugar.

CHOCOLATE DOUGH



Chocolate Dough image

Use this recipe to make our Rich Chocolate Tart.

Provided by Martha Stewart

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

Yield Makes one 4-by-14-inch tart

Number Of Ingredients 6

1 cup all-purpose flour
2 tablespoons cocoa powder
7 tablespoons confectioners' sugar
1/2 cupn (1 stick) unsalted butter, cut into small pieces and chilled
1 large egg yolk, lightly beaten
1-2 tablespoons ice water

Steps:

  • Place flour, cocoa powder, and confectioners' sugar in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal.
  • With motor running, add egg yolk, then 1 to 2 tablespoons ice water; process just until dough begins to come together.
  • Shape dough into disk; wrap in plastic, and chill at least 1 hour.

CHOCOLATE TART RECIPE BY TASTY



Chocolate Tart Recipe by Tasty image

We researched and tested recipes for weeks to bring you Tasty's ultimate chocolate tart. With its silky, smooth, and creamy chocolate filling and beautiful tender crust, it's easy to see why this dessert won over our hearts and stomachs.

Provided by Katie Aubin

Categories     Desserts

Time 3h

Yield 6 servings

Number Of Ingredients 22

1 ⅔ cups all purpose flour
½ cup powdered sugar
½ teaspoon kosher salt
1 ¼ sticks unsalted butter, cubed and chilled
1 large egg yolk
½ teaspoon vanilla extract
1 teaspoon water, ice cold
9 oz good quality bittersweet chocolate
1 ¼ cups heavy cream
¼ teaspoon kosher salt
2 large eggs
1 teaspoon vanilla extract
1 ½ sheets gelatin sheet
1 cup ice water
¼ cup granulated sugar
2 tablespoons water, room temperature
3 tablespoons unsweetened natural cocoa powder
3 tablespoons heavy cream
flaky sea salt, for sprinkling
whipped cream, for serving
1 tart pan, 9 in
pie weight, dried beans, or uncooked rice

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

Nutrition Facts : Calories 607 calories, Carbohydrate 61 grams, Fat 41 grams, Fiber 4 grams, Protein 11 grams, Sugar 36 grams

SILKIEST CHOCOLATE TART RECIPE BY TASTY



Silkiest Chocolate Tart Recipe by Tasty image

Here's what you need: unsalted butter, powdered sugar, large egg, all-purpose flour, cocoa powder, salt, water, butter, instant coffee, dark chocolate, sugar, vanilla, salt, large eggs, fresh raspberry, powdered sugar

Provided by Rie McClenny

Categories     Desserts

Yield 8 servings

Number Of Ingredients 16

½ cup unsalted butter, 1 stick, softened
½ cup powdered sugar
1 large egg, room temperature
1 ½ cups all-purpose flour
2 tablespoons cocoa powder
¼ teaspoon salt
⅓ cup water
½ cup butter, 1 stick
1 teaspoon instant coffee
1 cup dark chocolate, chopped
⅓ cup sugar
1 tablespoon vanilla
1 pinch salt
3 large eggs
1 pt fresh raspberry, for serving
powdered sugar, for serving

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!

Nutrition Facts : Calories 500 calories, Carbohydrate 43 grams, Fat 34 grams, Fiber 4 grams, Protein 8 grams, Sugar 24 grams

CHOCOLATE TARTS



Chocolate Tarts image

These remind me of Christmas because for years they were a mainstay on my family's holiday cookie tray. They are very rich but not TOO sweet. The chocolate filling has the consistency of a brownie, surrounded by a flaky cream cheese pastry crust.

Provided by Mimi Peppers

Categories     Dessert

Time 50m

Yield 24-36 mini-muffins

Number Of Ingredients 10

1/4 lb butter
3 ounces cream cheese
1 cup flour
1 cup semi-sweet chocolate chips
1 tablespoon milk
1/3 cup sugar
1 tablespoon butter
1 teaspoon vanilla
1 well beaten egg
walnut halves or pecans, for topping

Steps:

  • Preheat oven to 350.
  • Mix together ingredients for crust, until soft dough forms, roll dough into small balls.
  • Press each ball into ungreased mini-muffin tin. Set aside.
  • Place chocolate chips into double boiler to melt.
  • Add the milk, sugar, butter, and vanilla, stirring until smooth.
  • Remove from heat and blend in one well beaten egg.
  • Place about 1 tablespoon of the chocolate mixture into the crust and top it with a nut.
  • Bake for 20-25 minutes.

Nutrition Facts : Calories 117.7, Fat 7.9, SaturatedFat 4.8, Cholesterol 24.2, Sodium 45.3, Carbohydrate 11.3, Fiber 0.6, Sugar 6.7, Protein 1.4

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From theflavorbender.com


MILK CHOCOLATE TART RECIPE - A HEAVENLY DESSERT - THAT SKINNY …
Place a fine-mesh strainer over a bowl or a 4-cup Pyrex measuring cup. Whisk together the half-and-half, egg yolks and salt in a saucepan. Cook over medium low heat, stirring constantly until the mixture thickens and reaches 170-175°. Remove from heat, then whisk in chocolate and vanilla. Add the melted butter and whisk until incorporated ...
From thatskinnychickcanbake.com


CHOCOLATE GANACHE TART RECIPE | BON APPéTIT
2019-11-19 Place chocolate in a medium bowl. Heat cream in a small saucepan until just beginning to simmer; immediately pour over chocolate. Let sit, undisturbed, 5 minutes. Add butter and mix with a...
From bonappetit.com


FRENCH CHOCOLATE GANACHE TART - A BAKING JOURNEY
2021-02-10 How to make a Chocolate Tart Crust. The first step of the recipe is preparing and baking the Tart Crust. The filling does not need to be baked so you will need to fully bake the pastry on its own before adding the filling. Photo 1: Sift together the Flour, Salt, Icing Sugar and Cacao Powder and place in a large mixing bowl. Add the Cold Butter ...
From abakingjourney.com


CHOCOLATE TART (SIMPLE GANACHE TART) - THE FLAVOR BENDER
2020-12-28 Brush a layer of the melted cocoa butter or chocolate on the inside surface of the chocolate tart. Then let it set. Chocolate ganache filling Chop the chocolate into smaller pieces so that they melt faster. Place the chocolate in a bowl. Heat the milk and salt in a saucepan over medium heat, until the cream is steaming. Stir occasionally.
From theflavorbender.com


SALTED CARAMEL CHOCOLATE TART - BAKING A MOMENT
2018-10-19 Preheat the oven to 375 degrees F. On a lightly floured surface, roll the dough to a thickness of about 1/8-inch, and press it gently into a 9-inch diameter tart pan, trimming away any excess. Bake the tart shell for 18 to 22 minutes, or until completely set and beginning to turn golden brown around the edges.
From bakingamoment.com


BEST FLUFFY CHOCOLATE TART RECIPE - FOODNETWORK.CA
2018-05-17 Step 1. For the crust, sift the flour, cocoa, sugar and salt into a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and cut in (using a pastry cutter, if mixing by hand) until a rough crumbly texture, and no large bits of butter are visible. Whisk the egg yolk and water together and add this ...
From foodnetwork.ca


CHOCOLATE PâTE SABLéE TART CRUST (VIDEO) - SPATULA DESSERTS
2020-09-23 Place the Perforated tart ring s with the chocolate pastry dough in them into the freezer for 1 hour Pre-heat oven to 160C / 320F After 1 hour, take the sweet shortcrust pastry dough with the rings on them out and trim the top with a sharp knife Bake them for 20 min then carefully remove the rings.
From spatuladesserts.com


CHOCOLATE TART DOUGH - PIES AND TACOS
2020-02-08 How to make Chocolate Tart Crust Cream the butter with an electric mixer for about 1 minute, until fluffy. Add powdered sugar to the butter, mix on low until combined, and then cream for another minute until creamy. Once the sugar and the butter are creamy and fluffy together, add the egg yolk. And mix until combined. Next, add the vanilla extract.
From piesandtacos.com


WARM CHOCOLATE TART | RICARDO
Filling. In a bowl placed over a pot of simmering water or in the microwave, melt the chocolate with the cream. Remove the bowl from the heat. Whisk in the brown sugar. Add the eggs and whisk until smooth. Stir in the flour. Spoon into the crust. Bake for 10 to 12 minutes or until the filling is set at the edges but still very soft in the centre.
From ricardocuisine.com


EASY CHOCOLATE TART CRUST - ONE HOT OVEN
2022-01-16 Let's make a tart Making the dough Step 1. Add the flour, powdered sugar, cocoa powder, and salt to a large mixing bowl and whisk together until blended and lumps are broken up. Step 2. Cube the cold butter and add the flour mixture, then toss well to coat the butter. Step 3. Pour in the beaten egg yolk. Step 4.
From onehotoven.com


BAREFOOT CONTESSA | DARK CHOCOLATE TART | RECIPES
Preheat the oven to 350 degrees. Place the chocolate wafers and sugar in the bowl of a food processor fitted with the steel blade and process until finely ground. Pour the mixture into a bowl, add the butter, and mix until well incorporated. Press the mixture into the bottom and sides of a 9-inch tart pan with a removable bottom.
From barefootcontessa.com


CHOCOLATE HAZELNUT TART | RICARDO
On a lightly floured surface, knead the dough until smooth. Press the dough evenly and firmly on the bottom and up the sides of an 11-inch (28 cm) tart pan with a removable bottom. With a fork, prick the bottom of the crust. Refrigerate for 30 minutes. With the rack in the middle position, preheat the oven to 400°F (200°C).
From ricardocuisine.com


NO-BAKE CHOCOLATE TART - PRETTY. SIMPLE. SWEET.
2016-02-15 170 g/6 oz (1 cup) coarsely chopped milk chocolate 1 cup (240 ml) heavy cream 1/4 cup (1/2 stick/56 g) butter, cut into small pieces Instructions To make the crust: Pulse Oreo cookies, with filling, in a food processor until finely ground. Transfer crumbs to a medium bowl, add melted butter, and mix until combined and moistened.
From prettysimplesweet.com


CHOCOLATE TART RECIPES | TASTE OF HOME
Chocolate & Cocoa Desserts Pies Tarts Baking Breads & Desserts Baking Chocolate Christmas Potluck Tart Pan Thanksgiving Winning Recipes Chilling Chocolate Chips Chocolate Pies New Year's Pie Crust Recipes Birthday Cocoa Easter Valentine's Day
From tasteofhome.com


BEST CHOCOLATE TART RECIPE - HOW TO MAKE CHOCOLATE TART
2020-08-31 Directions. Preheat oven to 350°. In a large bowl, whisk together flour, sugar, cocoa powder, and salt. Add melted butter and mix until just combined. Press dough into a …
From delish.com


CHOCOLATE TART DOUGH | AMERICA'S TEST KITCHEN
4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops. 12 tbsp butter.
From americastestkitchen.com


DOUBLE CHOCOLATE TARTS - THAT SKINNY CHICK CAN BAKE
2021-05-28 Form a ball, wrap in plastic wrap, and chill in the fridge for at least an hour. Cut out eight tartlet shells. Roll out the tartlet dough about an inch bigger than each tart pan, about 1/8-1/16-inch thick and fit into pans, trimming off excess. Bake the tartlets for 10–15 minutes at 160°C/320°F fan (Gas 4).
From thatskinnychickcanbake.com


SINFUL CHOCOLATE TART - GEMMA’S BIGGER BOLDER BAKING
2021-01-26 Make the Chocolate Tart Shell Preheat the oven to 400°F (200°C). whisk together flour, cocoa powder, sugar, and salt in a large bowl. Rub in butter until the mixture resembles a coarse meal. Stir in the beaten egg and quickly knead the dough, just until it comes together. Wrap and refrigerate for 30 minutes to let the dough firm up a bit.
From biggerbolderbaking.com


EASY EGGLESS CHOCOLATE TART - MOMMY'S HOME COOKING
2017-11-22 Put the cream, sugar, and salt in a saucepan over medium heat; stir to combine. At the first boil turn the heat off. Add the butter and chocolate. Stir until well combined. Stir in the milk-gelatin mixture. Pour into the tart shell and refrigerate for 2 …
From mommyshomecooking.com


EASY CHOCOLATE SHORTBREAD TART CRUST - BLOSSOM TO STEM
2021-03-05 1/4 cup (25 grams) Dutch-process cocoa powder 1/4 teaspoon kosher salt 1/2 cup (1 stick, 113 grams) unsalted butter 1/2 teaspoon vanilla extract Instructions Preheat oven to 350°F. Add the flour, confectioners' sugar, cocoa powder …
From blossomtostem.net


FRENCH CHOCOLATE TART WITH BROWN BUTTER CRUST - HUMMINGBIRD …
2017-01-30 First make the crust. Preheat oven to 410F. Cut the butter into small pieces. Into an oven-proof dish (such as a Pyrex bowl), put the butter, oil, water, sugar and salt. Place into the preheated oven, removing when the butter is melted, mixture is bubbly and started to turn golden brown. This will take around 15 minutes.
From hummingbirdthyme.com


CHOCOLATE GANACHE TART RECIPE | REAL SIMPLE
Step 1. Preheat oven to 350°F. Place crackers in a large zip-top bag; seal well. Using a rolling pin or wine bottle, crush crackers into fine crumbs. (Alternatively, pulse in a food processor.) Melt 1 stick butter in a small saucepan over medium-low, stirring occasionally. Advertisement.
From realsimple.com


CHOCOLATE TART WITH A SHORTBREAD CRUST - KAREN'S KITCHEN STORIES
2018-02-07 instructions: With an oven rack in the middle of the oven, preheat the oven to 350 degrees F. Spray a 9-inch tart pan with spray oil. To Make the Shortbread Cookie Crust. In a medium bowl, whisk together the flour, sugar, and salt. Add the softened butter and mix it in with your fingers until you get moist crumbs.
From karenskitchenstories.com


CHOCOLATE TART RECIPES | BBC GOOD FOOD
Sea-salted chocolate & pecan tart. A star rating of 4.5 out of 5. Bake this sophisticated dessert to end your dinner party on a high. A chocolate pastry crust is filled with unctuous ganache filling and topped with caramelised salted pecans.
From bbcgoodfood.com


CHOCOLATE TART WITH HAZELNUT CRUST - LITTLE SPICE JAR
2020-07-08 Roll the dough out, if making individual tarts divide the dough into 5. If making one large tart, roll out to fit a 9-inch fluted tart pan. Fit the circle in the bottom and up the sides of the pan. Use the tines of a fork to pierce the dough several times and place tart in the freezer for at least 20 minutes.
From littlespicejar.com


CHOCOLATE TART RECIPE - NO BAKE - 4 INGREDIENTS! - RACHEL COOKS®
2018-02-08 In a small saucepan, heat the cream over medium-low heat until tiny bubbles just start to form around the edges of the pan. Do not boil or even simmer. Remove from heat and pour warm cream over chocolate chips. Leave it alone for 2 minutes and then stir until all the cream is blended with the chocolate.
From rachelcooks.com


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