CHOCOLATE STRAWBERRY TART
This tart with rich chocolate layered over strawberry jam looks chic and sophisticated topped with sliced fresh strawberries.
Provided by Food Network Kitchen
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Lightly dust a work surface with flour. Lay 1 sheet of the pie dough on the floured surface. Lightly brush the dough with water, then place the second sheet of dough directly on top. Roll the double layer of dough into a 12-inch round. Fit into a 9-inch tart pan, pressing into the bottom and trimming any excess at the top of the pan. Use a fork to gently prick holes all over the bottom of the crust. Line the crust with aluminum foil and fill it with dried beans, uncooked rice or pie weights. Bake until the edges brown slightly, about 20 minutes; remove the foil and continue to bake until the crust is golden brown all over, about 20 minutes more. Cool on a wire rack while making the filling.
- Heat the cream, milk and granulated sugar in a medium saucepan over medium-low heat, stirring occasionally until it comes to a simmer and the sugar is dissolved, about 5 minutes. Remove from the heat, add the chocolate and let stand 5 minutes. Whisk until the chocolate is melted and the mixture is smooth. Set aside to cool for 5 minutes. Use a rubber spatula to stir in the egg.
- Spread the jam over the bottom of the tart. Pour the chocolate mixture over the jam and bake until the filling is slightly jiggly in the center, 25 to 30 minutes. Cool completely in the pan on a wire rack. Dust with confectioners' sugar. Serve at room temperature or refrigerate until cold. Top with sliced strawberries.
CHOCOLATE AND STRAWBERRY TART RECIPE BY TASTY
Here's what you need: chocolate cookie, butter, double cream, dark chocolate, strawberry, dark chocolate, white chocolate, powdered sugar
Provided by Milloni Merchant
Categories Desserts
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the cookies to the bowl of a food processor and pulse until crumbs form. Mix in the melted butter, stirring to combine.
- Transfer the biscuit mixture to a 9 inch (23 centimeters) cake tin lined with parchment paper and press to form an even base. Freeze for 10 minutes.
- Add the double cream and chocolate to a pot over medium heat, gently stirring until the chocolate is melted.
- Pour the chocolate over the biscuit base and top with the strawberries.
- Refrigerate for 3 hours, until set. Drizzle with melted dark and white chocolate and coat with icing sugar.
- Enjoy!
NO-BAKE STRAWBERRY CHOCOLATE TART
This No bake strawberry chocolate tart is absolutely AMAZING. It is the easiest recipe you can get for such a decadent dessert. It takes no more than 15 minutes to put together. Is that easy.
Provided by Ella Marincus-HomeCookingAdventure
Time 15m
Number Of Ingredients 7
Steps:
- Place oreo cookies into the bowl of a food processor and blend until crumbs form. Add melted butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of a rectangular 5×14 inch (12 x 36 cm) tart pan. Freeze until you prepare the filling, just for few minutes.
- In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.
- Pour chocolate filling over oreo crust, and top with fresh strawberries.
- Refrigerate for at least 2 hours or overnight before serving.
Nutrition Facts : ServingSize 1 g, Calories 382 kcal, Carbohydrate 36.1 g, Protein 3.9 g, Fat 25.5 g, SaturatedFat 14.3 g, Cholesterol 45 mg, Sugar 24.8 g
NO BAKE STRAWBERRY CHOCOLATE TART
This amazing desert is decadent even for a sweet-toothed chocolate lover like me. Recipe originally seen on Home Cooking Adventure. For extra-decadence (and plus I cook for someone with a gluten allergy), I use Ghirardelli brand chocolate.
Provided by Cadillac Frank
Categories Dessert
Time 2h15m
Yield 1 5 x 14" tart, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Crust:.
- Place cookies (with cream fillings) in a food processor and blend until crumbs form.
- Pour melted butter over the crushed cookies. Continue to blend until evenly moistened.
- Using a spatula (or the back of a spoon), press cookie mixture into the bottom and edges of a rectangular 5 x 14" tart pan.
- Freeze until you prepare the filling.
- Filling:.
- In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering necessary.
- Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir well until chocolate and cream is completely dissolved.
- Remove Oreo crust from the freezer and pour in chocolate filling. Smooth as necessary.
- Top with strawberries and nuts.
- Refrigerate for at least 2 hours (or overnight) before serving.
Nutrition Facts : Calories 419.9, Fat 29.1, SaturatedFat 16.2, Cholesterol 56.2, Sodium 270.5, Carbohydrate 37.9, Fiber 2.2, Sugar 25.2, Protein 4.1
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