Dark Chocolate Tart With Gingersnap Crust Recipes

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DARK CHOCOLATE TART WITH GINGERSNAP CRUST



Dark Chocolate Tart with Gingersnap Crust image

Provided by Molly Stevens

Categories     Milk/Cream     Chocolate     Egg     Ginger     Dessert     Bake     Christmas     Kid-Friendly     Spice     Fall     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 servings

Number Of Ingredients 14

Crust:
8 ounces gingersnap cookies (about 32 cookies), coarsely broken
1/4 cup (1/2 stick) unsalted butter, melted
Pinch of salt
Filling:
12 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup sugar
1 tablespoon all purpose flour
1/8 teaspoon freshly ground black pepper
Pinch of salt
2 tablespoons coarsely chopped crystallized ginger

Steps:

  • For crust:
  • Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.
  • For filling:
  • Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.
  • Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Sprinkle chopped crystallized ginger over top. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely. DO AHEAD: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.
  • Cut tart into thin wedges and serve.

DARK CHOCOLATE COCONUT CREAM TART



Dark Chocolate Coconut Cream Tart image

You know that famous candy bar with creamy coconut covered in chocolate with a little almond top? Well I decided to make a tart inspired by that delicious treat and cousins, let me tell you, this decadent dessert tastes just like that candy bar (but it's so much better).

Provided by Kardea Brown

Categories     dessert

Time 2h20m

Yield One 10-inch tart (6 to 8 servings)

Number Of Ingredients 23

6 tablespoons unsalted butter, melted, plus more for the tart pan
3/4 cup sliced almonds, toasted
1 cup crushed chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers (17 cookies) (crushed not crumbs)
1/3 cup granulated sugar
1/4 teaspoon kosher salt
One 4-ounce semisweet chocolate bar, chopped
1/3 cup heavy whipping cream
1 tablespoon light corn syrup
One 13.5-ounce can coconut milk
1 cup whole milk
4 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of kosher salt
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1 1/4 cups sweetened flaked coconut, toasted
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon almond extract, optional
Toasted coconut chips, optional
Toasted sliced almonds, optional
Dark chocolate curls, optional

Steps:

  • For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
  • Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
  • For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
  • Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
  • For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
  • Spoon the whipped cream over the tart and garnish as desired.

DARK CHOCOLATE GANACHE TART



Dark Chocolate Ganache Tart image

This is a melt-in-your mouth, decadent chocolate ganache tart that I make for special dinner parties. It's easy and quick to make. Friends and family love it! Delicious on its own, or served with a dollop of sweetened whipped cream and a drizzle of caramel sauce. It's best if you use Belgian chocolate.

Provided by Loll

Categories     Desserts     Pies     Tarts

Time 3h25m

Yield 12

Number Of Ingredients 6

1 cup chopped pecans
½ cup packed brown sugar
3 tablespoons all-purpose flour
3 tablespoons chilled butter, cubed
8 ounces Belgian bittersweet dark chocolate, chopped
1 cup heavy cream

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine pecans, brown sugar, and flour in a small bowl. Cut in butter using a pastry blender or 2 knives until pea-size crumbs form. Press mixture into the bottom and sides of a 9-inch tart pan with a removable bottom.
  • Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Let cool completely on a wire rack, about 30 minutes.
  • While crust cools, place chocolate in a glass bowl. Set aside. Pour heavy cream into a small saucepan over medium heat; cook until edges of cream just begin to bubble, but do not boil. Pour hot cream over chocolate and whisk until chocolate is melted and incorporated into cream. Let filling cool for 20 minutes.
  • Pour filling into cooled crust. Chill torte in the refrigerator for 2 hours. Remove sides of pan prior to cutting.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 25 g, Cholesterol 34.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 9.8 g, Sodium 35.5 mg, Sugar 9.3 g

CHOCOLATE RASPBERRY TART WITH GINGERSNAP CRUST



Chocolate Raspberry Tart With Gingersnap Crust image

From "Fine Cooking" magazine. Very good! Looks lovely. This calls for a tart pan, but works in a springform pan as well. Cooking time includes time needed for the ganache to chill.

Provided by Tarbean

Categories     Tarts

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 7

40 ginger snaps (1 1/2 cups finely ground)
4 tablespoons unsalted butter, melted
3 1/2 cups fresh raspberries
8 ounces semisweet chocolate, finely chopped or
8 ounces bittersweet chocolate, finely chopped
1/4 cup heavy cream
1 pinch salt

Steps:

  • Position rack to middle of the oven and heat to 325.
  • Oil sides and bottom of 9 1/2" fluted tart pan with removeable bottom with vegetable oil.
  • In food processor, grind gingersnaps until they are the texture of sand. Transfer to a bowl, add melted butter, working it in by squishing with the hands. Press into sides and bottom of pan. Set in refrigerator for 20 minutes until firm.
  • Bake crust on baking sheet for 15 minutes until fragrant--don't let it get too dark. Cool on rack.
  • Meanwhile, pass 1 cup berries through food mill with fine disk or force threough fine sieve with wooden spoon into medium bowl, about 1/2 cup puree. Discard contents in strainer.
  • Put chocolate in medium bowl. Heat cream until just boiling. Pour hot cream over chocolate, whisk to blend. Stir in raspberry puree and salt. Pour ganache into cooked tart shell.
  • Refrigerate ganache until fairly firm, about 1 hour.
  • Arrange remaining berries on top of ganache, covering whole surface.
  • Chill until completely firm, about 30 minutes.

Nutrition Facts : Calories 392.2, Fat 27.1, SaturatedFat 15.4, Cholesterol 25.4, Sodium 259.2, Carbohydrate 42, Fiber 9, Sugar 9.6, Protein 6.5

SALTED DARK CHOCOLATE TART



Salted Dark Chocolate Tart image

When I was little, my grandpa always had a bag of caramels in his truck and a few in his pocket. Whether we were camping or going to a movie, I enjoyed sharing caramels with him. Now I try to put caramel in as many of my desserts as possible, including this sweet and salty tart. -Leah Tackitt, Austin, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 13

1-1/2 cups Oreo cookie crumbs
1/3 cup butter, melted
CARAMEL:
3/4 cup sugar
3 tablespoons water
1/3 cup heavy whipping cream
2 tablespoons butter, cubed
Dash salt
FILLING:
4 cups dark chocolate chips
1-1/4 cups heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon large-crystal sea salt

Steps:

  • In a small bowl, combine cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-in. fluted tart pan with removable bottom. Cover and refrigerate for 30 minutes., For caramel, in a small saucepan over medium heat, combine sugar and water. Cook, shaking pan occasionally, until sugar is melted and mixture is almost clear (do not boil). , Increase heat to medium high; bring to a boil, without stirring. Cover and boil for 2 minutes while tightly holding lid of pan down. Uncover; shake pan. Cook 1-2 minutes longer or until mixture is amber, shaking pan several times., Remove from the heat; stir in cream (mixture will bubble) until smooth. Stir in butter (mixture will bubble) and salt until blended. Pour into crust; refrigerate for 15 minutes., Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Let stand for 20 minutes. , Pour chocolate mixture over caramel. Sprinkle with sea salt. Refrigerate for at least 3 hours. Remove from the refrigerator about 45 minutes before serving.

Nutrition Facts : Calories 552 calories, Fat 37g fat (21g saturated fat), Cholesterol 46mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.

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