Double Chocolate Tart With Dulce De Leche Recipes

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 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.