CHOCOLATE-RASPBERRY TART
This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
- In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.
Nutrition Facts : Fiber 4 g
CHOCOLATE GANACHE TART
Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when pinched with fingers).
- Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough into the bottom and up the sides of pan.
- Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
- Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
- Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or refrigerate for 1 hour. Serve with whipped cream, if desired.
CHOCOLATE CREAM TART
You can make the chocolate-wafer crust and custardy chocolate filling up to a day in advance. Spread with whipped cream and garnish with chocolate curls just before serving. Martha made this recipe on episode 613 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 14
Steps:
- Make the crust: Preheat oven to 350 degrees. In a food processor, pulse wafers until fine crumbs form. Add butter, sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch fluted tart pan. Bake until crust is fragrant, about 15 minutes. Let cool completely on a wire rack.
- Make the filling: In a medium saucepan, heat milk, egg yolks, sugar, and cornstarch over medium-high, whisking occasionally, until simmering. Reduce heat to medium and add chocolate. Continue to cook, stirring constantly, until bubbling and thick, 4 to 5 minutes (about 2 minutes after it comes to a boil). Add salt and remove from heat. Stir in vanilla or bourbon. Let cool about 10 minutes, whisking 2 or 3 times.
- Pour custard into baked and cooled crust. Press a piece of plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours or up to 1 day.
- Make the topping: With an electric mixer on medium-high speed, whisk cream just until soft peaks form. Add confectioners' sugar and whisk until stiff peaks form. Spread whipped cream over custard. Garnish tart with chocolate curls just before serving.
CHOCOLATE TART DOUGH
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
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.
CHOCOLATE PEAR TART
This luscious chocolate tart is topped with sliced pears.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch removable-bottom tart pan with butter; set aside.
- In a food processor, combine almonds and sugar; process until very finely ground. Add butter, eggs, cocoa, vanilla, salt, and almond extract, if using; process until combined. Spread mixture evenly in prepared pan.
- Peel, halve, and core pears; cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work (to prevent discoloration). Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
- Place pan on a baking sheet; bake until top is puffed and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes. Cool completely in pan.
- Briefly heat jelly in the microwave or on the stove until liquefied. Gently brush pears with jelly; let set, at least 20 minutes. Remove tart from pan, and serve.
CHOCOLATE CARAMEL TART
This is from the Valentines Issue of Martha Stewart Living. What a lovely "Love Day" dessert this would be!
Provided by Miss Erin C.
Categories Pie
Time 2h30m
Yield 1 9" Tart
Number Of Ingredients 20
Steps:
- For the Chocolate Pate Sucree-----------.
- Place the flour, cocoa, sugar and salt in the bowl of a food processor, pulse several times to combine Add the butter and pulse until the mixture resembles coarse meal, about 10 seconds Add the egg yolks and vanilla and process just until the mixture begins to hold together, no more than 30 seconds Turn dough out onto a lightly floured surface and form a disk.
- Cover in plastic wrap, refrigerate for 30 minutes or until ready to use.
- For the Tart----------------.
- Preheat the oven to 350F degrees.
- Roll the chocolate pate sucree to 1/8" thick and fit into a 9" fluted tart pan with a removable bottom Dock the bottom of the tart with a fork.
- Refrigerate the shell for 30 minutes.
- Place chopped pecans on a baking sheet and toast until slightly darkened and fragrant, about 10 minutes, set aside.
- Line tart shell with parchment paper, pressing into edges and cover with dried beans or pastry weights.
- Place on a baking sheet, bake for 20 minutes.
- Remove paper and beans, continue baking until crust is golden, about 10 minutes.
- Transfer to a wire rack and cool completely.
- Make the caramel by placing the sugar, salt and water in a small saucepan.
- Bring the mixture to a boil over medium high heat.
- Wash down the sides of the pan with a wet pastry brush to prevent crystals from forming.
- Cook, gently swirling (do not stir) until the caramel is a rich amber color.
- Remove from heat and add 1/2 c of cream, butter and vanilla.
- Stir until smooth.
- Pour mixture into chocolate tart shell.
- Sprinkle with toasted pecans and place in the refrigerator while melting the chocolate.
- Place chocolate in a medium heat-proof bowl.
- Bring remaining cup of cream to a boil in a small saucepan.
- Pour over the chocolate, let sit for 5 minutes.
- Stir until completely smooth.
- Pour over caramel and pecans.
- Return tart to refrigerator and chill for at least 1 hour.
- To serve, dust the op with cocoa powder and garnish with Caramel-Dipped Pecans For Caramel-Dipped Pecans-----------------.
- Gently insert an 8" wooden skewer into each pecan, set aside.
- Prepare an ice bath, and set aside.
- Combine the sugar, water and cream of tartar in a medium saucepan and bring to a boil over medium-high heat Wash down the sides with a wet pastry brush to stop crystals from forming.
- Cook, without stirring until the mixture begins to brown.
- Gently swirl the pan to color evenly.
- Remove from heat when the caramel is a rich amber color, place the pan in an ice bath to stop the caramel from cooking, about 5 seconds.
- Allow the caramel to sit, until slightly thickened for about 15 minutes.
- When caramel is ready, dip pecans, lifting up and swirling slightly to fully coat.
- Hold skewer over pan to allow the drip to lengthen and slightly harden, about 1 minute.
- Place the skewers in a cube of flower foam to stand them upright, allow to completely harden.
- Gently remove skewers before serving.
Nutrition Facts : Calories 7171.8, Fat 343.7, SaturatedFat 155.4, Cholesterol 1362.7, Sodium 1929, Carbohydrate 1025.8, Fiber 21.5, Sugar 873.6, Protein 47.8
CHOCOLATE CARAMEL TARTS
Claudia Fleming, pastry chef at New York City's Gramercy Tavern, served these luscious tartlets at her own wedding.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 dozen tartlets
Number Of Ingredients 15
Steps:
- Make the tart dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well. Chill until firm, at least 1 hour and up to 3 days.
- Preheat oven to 325 degrees. Between two sheets of lightly floured parchment paper, roll the tart dough into an 18-by-12-inch rectangle, 3/16 inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds of dough, and press them into 2 1/4-inch tart pans, trimming away any excess dough. Chill the tart shells in the refrigerator for 20 minutes.
- Line each tart shell with a piece of parchment paper, and fill with raw rice or dried lentils. Bake for 15 minutes. Remove the parchment paper and its contents, and bake until the pastry looks dry and set, 5 to 10 minutes. Transfer pans to a wire rack to cool. (The tart shells can be made up to 8 hours ahead.)
- Make the filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, about 10 minutes. Carefully whisk in butter, cream, creme fraiche, and a pinch of salt (the mixture will bubble up), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.) Carefully transfer caramel to a glass measuring cup. Divide caramel among tart shells while still warm (or reheat caramel over low heat until it is pourable), and let stand until the caramel is set, at least 45 minutes.
- Make the ganache glaze: Place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour some of the glaze over each of the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving.
CHOCOLATE-PECAN TART
This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.
- In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.
- Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving.
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