Double Chocolate Tart With Black Pepper Ice Cream Recipes

TO DIE FOR DOUBLE CHOCOLATE PEANUT BUTTER ICE CREAM

Steps:

• Stir whole milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat; cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
• Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
• Pour egg yolk mixture into cocoa mixture; cook, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Pour cocoa mixture into a bowl.
• Place chocolate chips in a large microwave-safe bowl; heat in microwave in 20 second intervals until warm, stirring until chocolate chips are melted. Stir chocolate chips and vanilla extract into cocoa mixture just until combined; refrigerate until cold, about 2 hours.
• Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream; using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.

DOUBLE CHOCOLATE MALTED TART

Steps:

• Melt 6 tablespoons of the butter. Combine cookie crumbs and butter in a small bowl and mix until thoroughly moistened.
• Transfer to an 8-inch tart pan. Using the back of a cup or measuring cup, press mixture into the pan with a removable bottom until evenly covering the bottom and sides of the pan. Set in freezer until set, at least 20 minutes.
• Meanwhile, place chocolate in a medium heatproof bowl and set aside. Place cream in a small saucepan and bring to a simmer over medium-low heat.
• Remove from heat and whisk in malted milk powder until smooth and pour over chocolate. Let sit until chocolate is starting to melt, about 1 minute. Gently stir until all chocolate is melted and smooth. Stir in remaining 2 tablespoons of butter, small piece by piece, until evenly incorporated.
• Turn mixture into the prepared tart crust and spread until even. Cover loosely and refrigerate until filling is set, at least 1 1/2 hours.

DOUBLE CHOCOLATE TART WITH DULCE DE LECHE

Steps:

• Special equipment: 9-inch fluted tart pan with removable bottom
• Crust: Whisk the flour, cocoa, salt and baking soda together in a medium bowl. Put the butter, confectioners' and brown sugar in a food processor and process until smooth and creamy. Add the dry ingredients and pulse to combine. Add the egg yolks and continue to pulse to make a smooth dough. Remove the blade, and turn dough out onto a large sheet of plastic wrap, form into a disk, and wrap tightly. Refrigerate at least 1 hour or up to 2 days.
• Meanwhile, make the filling: Put the chocolate in a medium bowl. Put the cream and sweetened condensed milk in a small saucepan and bring to a simmer over medium heat. (Alternatively, heat the cream and milk in the microwave.) Pour the cream over the chocolate and whisk until smooth and shiny. Whisk in the eggs and vanilla until smooth. Cover, and set aside at room temperature.
• Place the dough between 2 pieces of waxed or parchment paper and roll into a circle about 1/4-inch thick. Refrigerate for 15 minutes.
• Position a rack in the middle of the oven and preheat to 400 degrees F. Peel off a piece of parchment from the dough, then gently flip dough into tart pan, peeling away the rest of parchment. Carefully press dough into the tart pan so that it sits evenly in the pan. Trim excess dough from the edges, if needed. Line the crust with wax paper or lightly sprayed parchment paper and fill with pie weights or baking beans (see photo).
• Place tart shell on a baking sheet and bake for 20 minutes. Remove the paper and weights and continue to bake until the crust sets and looks a little dull (a sign it is cooked), about 5 minutes more. Reduce oven temperature to 325 degrees F.
• Remove tart pan from oven and spread the dulce de leche evenly over the warm crust. Then top with the chocolate filling. Bake until the filling sets around edges but is still slightly wobbly in the center, about 25 to 30 minutes. Cool completely.
• Serve. For a final flourish, sprinkle lightly with gray salt just before serving, if desired.
• - Make dough and freeze for up to a month ahead.
• - Form, bake and freeze crust, tightly wrapped, for up to 1 week.
• - Assemble and refrigerate up to 2 days, tightly wrapped.
• Copyright 2007 Television Food Network, G.P. All rights reserved

DOUBLE CHOCOLATE TART WITH BLACK PEPPER ICE CREAM

Steps:

• For ice cream:
• Bring cream, milk, 1/2 cup sugar, and salt to a boil in a large heavy saucepan over medium heat, stirring to dissolve sugar; remove from heat. Whisk egg yolks and remaining 1/2 cup sugar in a large bowl to blend; gradually whisk in hot milk mixture and return to saucepan. Stir over low heat until custard thickens and your finger leaves a path on the back of a spoon when drawn across, about 6 minutes. Pour through a fine-mesh strainer into a medium bowl. Stir in pepper. Set bowl over a large bowl of ice water; stir until cold.
• Process custard in an ice cream maker according to manufacturer's instructions. Transfer to a container, cover, and freeze. DO AHEAD: Can be made 3 days ahead.
• For candied hazelnuts:
• Preheat oven to 250°F. Line a baking sheet with parchment paper. Whisk sugar, egg white, and salt in a medium bowl just until bubbles form. Stir in hazelnuts. Spread out on prepared sheet. Bake, stirring every 10 minutes, until nuts are golden brown and caramelized, about 50 minutes. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
• For tart:
• Preheat oven to 325°F. Coat tart pan with nonstick spray. Finely grind cookies in a food processor. Drizzle butter over; pulse until blended. Press evenly onto bottom and up sides of pan. Bake until firm, about 15 minutes. Let cool completely.
• Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan. Pour over chocolate; stir until melted. Pour filling over cooled crust. Freeze until firm, at least 2 hours and up to 2 days.
• Remove the tart pan side. Cut tart into wedges, working quickly as tart will become gooey as it sits; place 1 piece on each plate. Serve with a scoop of black pepper ice cream and garnish with candied hazelnuts.

BLACK-AND-WHITE ICE CREAM TART

Steps:

• Coarsely chop 6 cookies; set aside.
• Make crust: Process 10 cookies in a food processor until fine crumbs form. Add butter, and process until combined. Transfer to a 9-inch tart pan with a removable bottom. Using the bottom of a measuring cup or glass, press crust firmly into pan. Top with a circle of 8 cookies.
• Dollop ice cream by the cup all over crust. Using a rubber spatula, gently spread. Sprinkle edge of ice cream with chopped cookies, forming a border. Freeze until firm, at least 4 hours, or cover with plastic wrap and freeze, up to 1 week.
• To unmold, run a warm, damp cloth or sponge around outside edge of pan. Lift removable bottom with tart out of pan. Transfer to a serving plate, and cut into slices.

WARM CHOCOLATE TARTS WITH PINK PEPPERCORN ICE CREAM

Steps:

• For crust:
• Using on/off turns, finely grind almonds in processor. Transfer ground almonds to small bowl. Add butter and sugar to processor; blend until smooth. Blend in egg. Add ground almonds, flour, and salt; using on/off turns, process just to blend. Gather dough into ball and flatten into disk. Wrap dough in plastic and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.)
• Roll out dough on lightly floured surface to 1/4-inch thickness. Using 5-inch-diameter plate or bowl as guide, cut out rounds. Gather dough scraps and repeat to form 8 rounds total. Press each dough round over bottom and up sides of 4 1/4- to 4 1/2-inch-diameter by 3/4-inch-high tartlet pan with removable bottom. Refrigerate 30 minutes.
• Preheat oven to 375°F. Arrange tartlet pans on large rimmed baking sheet. Bake crusts until golden brown around edges, pressing with back of fork if crusts bubble, about 20 minutes. Cool crusts 10 minutes.
• For filling:
• Preheat oven to 350°F. Stir chocolate and butter in double boiler over barely simmering water until melted and smooth; cool slightly. Beat eggs and sugar in large bowl to blend. Fold chocolate mixture into egg mixture. Fold in flour.
• Divide filling among crusts. Bake tarts on baking sheet until filling is puffed and set, about 13 minutes. Cool slightly. Remove tartlet pan sides. (Can be made 1 day ahead. Cool completely in pans. Cover tarts with foil. Let stand at room temperature. Rewarm on sheet in 350°F oven 5 minutes.)
• Serve tarts warm with Pink Peppercorn Ice Cream.

DOUBLE CHOCOLATE MOUSSE TART RECIPE BY TASTY

Steps:

• Make the crust: In a medium bowl, use a fork to combine the graham cracker crumbs and the butter until they are the texture of wet sand.
• Transfer the crust to an 8-inch (20 cm) springform pan and use the bottom of a wine glass or other flat instrument to press against the bottom.
• Make the dark chocolate mousse: In a medium bowl, let the melted dark chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
• Pour the dark chocolate mousse over the crust and smooth out the top as much as possible, then freeze for 15 minutes.
• Make the milk chocolate mousse: In a medium bowl, let the melted milk chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
• Pour the milk chocolate mousse over the dark chocolate layer and smooth the top with a spatula.
• Freeze for 2 hours, or until the mousse is set.
• Take a vegetable peeler and press it down along the edge of the chocolate bar to create mini chocolate spirals. Make at least 2 tablespoons worth.
• Remove from the cake from the freezer and gently take the cake out of the springform pan.
• Sift the cocoa powder over the top of the cake, then sprinkle with the chocolate shavings.
• Pairs well with Cabernet Sauvignon.
• Enjoy!

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.

DOUBLE CHOCOLATE TART RECIPE BY TASTY

Steps:

• Crush biscuits and oats and blend in a mixer. To this, add the melted butter.
• Line tart tins with the biscuit mix and bake at 180°C (375°F) for 10 mins.
• In a saucepan, heat the heavy cream. Add the chopped baking chocolate and take off the heat. Mix well until smooth.
• Pour the ganache in tart tins and let cool in the fridge for 5-6 hrs.
• Serve.
• Enjoy!

DOUBLE CHOCOLATE & PASSION FRUIT TART

Steps:

• To make the pastry, sift the flour, icing sugar and cocoa powder into a small food processor. Add the butter and blitz together until it is the texture of breadcrumbs. Add the egg yolks and mix together gently with your fingers until it forms a soft paste. You may need to add a little water, 1 tbsp at a time. Wrap in cling film and place in the fridge to rest for at least 1 hr.
• Heat the oven to 190C/170C fan/gas 5. Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Use the pastry to line a 20cm round tart tin with a slight overhang. Prick the pastry with a fork and chill in the fridge for 1 hr. Line the inside of the pastry case with baking parchment and fill with baking beans, uncooked rice or dried pulses to keep the base flat. Place the tart tin on a baking sheet and bake for 25 mins. Remove from the oven, take out the parchment and beans and return to the oven to cook for a further 10-20 mins until the pastry case is cooked through and dried out. Remove from the oven and leave to cool. Trim off the excess pastry with a serrated knife.
• To make the custard filling, pour the milk, cream and sugar into a saucepan and bring to the boil. Remove from the heat and put the egg yolks in a bowl. While whisking the yolks, pour in the cream mix, until fully incorporated. Pour the custard back into the saucepan and heat to 85C (use a digital probe to check the temperature), or until it's thick enough to coat the back of a spoon. Tip the white chocolate into a large bowl and pour over the hot custard, stirring to make a rich chocolate custard. Leave to cool, then ladle the custard evenly into the pastry case and chill for at least 2 hrs, or overnight if possible.
• For the passion fruit syrup, cut the fruit in half, scrape out the seeded flesh into a saucepan and add the caster sugar and orange juice. Put the pan on a medium heat, bring to the boil and simmer for 25 mins until thickened and syrupy. Remove from the heat and leave to cool. Can be made several days ahead. Pour the chilled passion fruit syrup over the chilled tart just before slicing.