Dark White Chocolate Cardamom Swirl Tart Recipes

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DARK & WHITE CHOCOLATE CARDAMOM SWIRL TART



Dark & white chocolate cardamom swirl tart image

Layer up two types of chocolate ganache on a biscuit base to make a stunning marbled tart - perfect as a dinner party dessert

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 50m

Yield Cuts into 12-15 slices

Number Of Ingredients 11

7 cardamom pods
400ml double cream
100g white caster sugar
200g bar white Belgian chocolate
180g pack Willie's Cacao Venezuelan Black 100% Carenero cacao , or try Lindt 99% cacao (both available from Waitrose)
25g unsalted butter , cut into small pieces and softened
1 tsp vanilla extract
150ml whole milk
200g dark chocolate digestives
75g unsalted butter , melted, plus extra for greasing
3 tbsp caster sugar (white or golden)

Steps:

  • Crush the cardamom pods with a pestle and mortar, then put the seeds and the husks in a medium pan. Pour in the cream and sugar, stir, then heat gently until the cream begins to simmer. Remove the pan from the heat and leave to infuse for 30 mins.
  • Meanwhile, finely chop the white chocolate in a food processor, then tip into a medium bowl. Repeat with the cacao, tip this into another bowl and add the butter. Season each chocolate with a pinch of salt.
  • Heat oven to 180C/160C fan/gas 4 and lightly grease a 23cm fluted tart tin or springform tin. Without cleaning the processor, tip in the digestives and pulse to fine crumbs. Pulse in the melted butter and sugar until the mixture looks like wet sand, then press firmly into the base of the tin. Slide it onto a baking sheet, bake for 10 mins, then cool completely.
  • When the base is cold, reheat the infused cream to a simmer. Strain half the cream on top of the white chocolate and stir. Add the milk to what is left in the pan, reheat, then strain this over the chopped cacao and butter, and stir. It will take a few mins before each chocolate melts completely.
  • Pour all but about 3 tbsp of the cacao ganache on top of the biscuit base and chill for 15 mins or until just set. Now flood the top with the white chocolate ganache. Finish with the reserved cacao mix, dropping 6 dollops on top like a clock face, and one in the middle. Use a skewer to swirl the colours together. Chill for at least 4 hrs or ideally overnight to let the ganache set firm, then bring it out of the fridge for 30 mins before serving.

Nutrition Facts : Calories 445 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

DARK CHOCOLATE-CARAMEL TART



Dark Chocolate-Caramel Tart image

Bittersweet dark chocolate and sweet salted caramel are truly a match made in dessert heaven. Try serving this chocolatey tart with a dollop of freshly whipped cream or tangy crème fraiche.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 16

1 cup all-purpose flour
1/3 cup unsweetened dutch-process cocoa powder
1/3 cup sugar
1/2 teaspoon fine sea salt
5 tablespoons plus 1 teaspoon cold unsalted butter, diced
1 large egg yolk
4 to 6 teaspoons cold water
1 cup sugar
6 tablespoons water
1 cup heavy cream
1 teaspoon pure vanilla extract
3/4 teaspoon fine sea salt
6 ounces semisweet or bittersweet chocolate, chopped
1 stick unsalted butter, diced
5 large egg yolks plus 1 whole egg
Flaky sea salt

Steps:

  • Make the crust: Combine the flour, cocoa powder, sugar and salt in a food processor; pulse a few times to combine. Add the butter and pulse until the mixture looks like sand. Add the egg yolk and 4 teaspoons cold water; pulse until the dough comes together and forms a ball, adding up to 2 more teaspoons water if necessary. Press the dough into a 9-inch fluted tart pan in an even layer. Refrigerate at least 30 minutes.
  • Preheat the oven to 350˚ F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust looks dry, 13 to 15 minutes. Remove the paper and weights and bake 5 more minutes. Transfer the crust to a rack to cool completely.
  • Make the filling: Combine the sugar and water in a medium saucepan over medium-high heat; cover and bring to a boil. Cook, covered, until the sugar is dissolved, 4 to 5 minutes. Uncover and cook until the caramel is a dark amber color, 3 to 5 more minutes.
  • Remove the caramel from the heat and add the heavy cream; whisk until the caramel stops bubbling. Stir in the vanilla and fine salt. Let cool to room temperature.
  • Combine the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Let melt completely, about 10 minutes, then stir to combine. Remove the bowl from the pan and let cool.
  • Preheat the oven to 325˚ F. Whisk the egg yolks and whole egg in a large bowl until frothy, about 2 minutes. Slowly whisk in the caramel, then the melted chocolate mixture. Set the tart pan on a large rimmed baking sheet; pour the filling into the crust.
  • Transfer the baking sheet to the oven. Bake until the tart is set around the edges but the center is still jiggly, 25 to 30 minutes. Transfer to a rack and let cool to room temperature, then refrigerate until fully set, at least 3 hours. Sprinkle with flaky sea salt before serving.

CHOCOLATE & CARDAMOM COCONUT TART



Chocolate & Cardamom Coconut Tart image

This holiday-worthy tart with a cardamom-scented crust is my nod to our family's Scandinavian heritage. The filling is rich in all the right ways, with coconut, cranberries and chocolate. -Carole Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 13

1-1/3 cups butter, softened
1-1/3 cups sugar
2 teaspoons grated orange zest
1 large egg, room temperature
2-2/3 cups all-purpose flour
3/4 teaspoon ground cardamom
3/4 cup pistachios
1/2 cup fresh cranberries
3/4 cup sweetened shredded coconut
1/3 cup plus 1/2 cup 60% cacao bittersweet chocolate baking chips, divided
2/3 cup sweetened condensed milk
1/2 cup white baking chips
Coarsely shredded orange zest, optional

Steps:

  • Preheat oven to 325°. Cream butter, sugar and orange zest until light and fluffy, 5-7 minutes. Beat in egg. Add flour and cardamom, mixing well. Divide dough in half. Cover and refrigerate for 30 minutes., Meanwhile, pulse pistachios in a food processor until finely chopped; remove. Repeat with cranberries. For filling, in a small bowl combine the chopped cranberries, coconut, 1/3 cup bittersweet chocolate chips, milk and 1/3 cup chopped pistachios. , Press half the dough onto bottom and 1/4 in. up sides of a greased 9-in. springform pan. Spread cranberry mixture over dough. Between sheets of waxed paper, roll remaining dough into a 9-in. circle. Remove top sheet of paper. Gently flip dough and place over pistachio filling; remove remaining paper. Press dough around edge to seal. Place pan on a 15x10-in. rimmed baking pan., Bake until golden brown, 50-60 minutes. Cool in pan 15 minutes. Loosen sides from pan with a knife; cool completely. Remove rim from pan. Microwave white baking chips on high until melted, stirring every 30 seconds; remove. Repeat with remaining 1/2 cup bittersweet chips. Drizzle tart with white and bittersweet melted chocolate. Sprinkle with remaining 1/3 cup chopped pistachios and, if desired, shredded orange zest.

Nutrition Facts : Calories 449 calories, Fat 25g fat (15g saturated fat), Cholesterol 58mg cholesterol, Sodium 185mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 2g fiber), Protein 6g protein.

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