Shortbread Tarts With Chocolate Filling Recipes

SHORTBREAD TARTS WITH CHOCOLATE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, 3/4 cup butter, and powdered sugar together to form pastry. Press about 1 teaspoon of pastry firmly against the bottoms and sides of 48 ungreased mini muffin cups. Do not extend pastry over the rims. Refrigerate while making the filling.
• Heat chocolate chips and 2 tablespoons butter in a 1-quart saucepan over low heat until melted. Remove from heat; stir in corn syrup and white sugar. Beat in eggs until filling is smooth.
• Fill each tart shell 3/4 full with chocolate filling, about 1 teaspoon. Sprinkle coconut and pecans on top.
• Bake in the preheated oven until filling is mostly set and pastry is golden, 20 to 25 minutes. Lift out tarts with the tip of a knife; cool on a wire rack.

CHOCOLATE GANACHE TART

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.

MILLIONAIRE'S CHOCOLATE TART

Steps:

• Break the pastry into chunks and drop into a food processor. Drizzle over the vanilla paste and pulse until the vanilla is speckled through the pastry (the extract should be completely absorbed). Tip out onto a floured surface, bring together into a ball, then roll out to line a 23cm tart tin (leave any overhanging pastry as you will trim this away when the tart is baked). Chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Line the pastry with greaseproof paper. Fill with baking beans, bake blind for 15-20 mins, then remove the paper and beans and bake for 5-10 mins more until pale golden. Carefully spread caramel over the base and set aside while you make the filling. Lower oven to 180C/160C fan/gas 4.
• Melt the chocolates in a bowl over a pan of barely simmering water, then stir in the melted butter. Whisk the eggs, yolks and sugar together with an electric whisk in a large mixing bowl for 10 mins, until pale and thick enough to leave a trail when the beaters are lifted up. Fold in the melted chocolate with a large metal spoon, then scrape into the tin.
• Bake for 20-25 mins - the surface should be set and puffed but still with a slight wobble. Cool, then chill for at least 3 hrs or overnight, before dusting with icing sugar and serving.

SHORTBREAD LEMON TART

Steps:

• Let eggs stand at room temperature for 30 minutes., Preheat oven to 350°. Whisk together eggs, sugar, lemon juice and orange zest. Whisk in butter until smooth. Set aside. , For crust, pulse first 6 ingredients in a food processor until mixture forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. , Pour lemon mixture into crust. Bake until center is almost set, 25-30 minutes. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar and, if desired, fresh raspberries.

CHOCOLATE GANACHE MINI-TART RECIPE

Steps:

• Add first four ingredients to a food processor and pulse until well blended.
• Cut butter into 8 pieces. Add to dry ingredients and pulse until the mixture looks like oatmeal.
• Use a fork to break up and mix egg, then pour it all at once into the food processor bowl. Pulse 5-6 times to begin to moisten the mixture. Let the machine run steadily for a few seconds. Watch carefully until mixture begins to stick together and starts to form a ball. Machine will make a different sound as this happens.
• Press dough into a cylinder (like a roll of refrigerated cookie dough), cover with plastic wrap and refrigerate at least 30-45 minutes or up to a week.
• When ready to make crusts, cut the cylinder into 12 equal slices. I usually end up with 13 tarts because I roll all the scraps together to make the 13th shell.
• Roll each slice between plastic wrap until just slightly larger around than tart shell. The dough should be just shy of 1/4 inch thick and a consistent thickness throughout. This can be a little tricky at first. Practice makes perfect.
• Cover and freeze mini-tart shells until rock hard.
• Place tart shells onto a cookie sheet. Cover the inside of each tart with foil pressed to fit down inside. Bake in preheated 400 degrees F oven for 10 minutes. Remove the foil and bake 2-3 more minutes.
• Cool for 5 minutes. Remove crust from pan or mold. Fill when completely cool.
• Chop chocolate and place into a deep bowl.
• Heat cream just until it starts to boil, then pour over chocolate and let sit for several minutes until chocolate has melted.
• Use a whisk or spoon to begin stirring in lazy circles starting from the middle until mixture is uniform. Don't go crazy stirring or chocolate will lose its beautiful gloss. Gentle motion is good.
• Add butter in small pieces and continue mixing gently until ganache is once again uniform.
• The mixture should be thick enough to go straight into the crusts, but if runny, refrigerate for a few minutes until it thickens.
• Fill cooled tartlet shells with ganache.
• Chill tartlets until ready to serve. Remove 30 minutes before serving to allow the filling to soften a bit. Garnish with fruit or whipped cream.

CHOCOLATE TART WITH HAZELNUT SHORTBREAD CRUST

Steps:

• A sublime silky chocolate custard fills this simple hazelnut shortbread crust. Serve garnished with whipped cream and toasted hazelnuts for a special touch.;
• Preheat oven to 400F. 2. To prepare crust: Coat a 9-inch tart pan with cooking spray. Combine whole-wheat pastry flour, 1/4 cup all-purpose flour, hazelnuts, 1/4 cup sugar and salt in a food processor; process until the nuts are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and ice water and pulse just until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust. 3. Bake the crust until set and the edges are beginning to brown, about 15 minutes. Let cool on a wire rack. 4. To prepare filling: Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling. 5. Heat milk in a medium saucepan over medium heat until steaming (but not boiling); remove from the heat to cool slightly. 6. Whisk egg yolks, 2 1/2 tablespoons sugar and 1 tablespoon flour in a medium bowl until combined. Gradually whisk in 1/2 cup of the hot milk. Whisk the egg yolk mixture into the pan with the remaining hot milk. Return to the heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil), about 1 minute. Remove from the heat; whisk in chocolate until completely melted. Whisk in the softened gelatin and coffee liqueur (if using) until smooth. 7. Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form, 3 to 5 minutes. Gently fold the chocolate custard into the egg whites until blended. Spoon the filling into the crust; smooth the top with the back of a spoon and chill, uncovered, until set, about 1 hour.
• NUTRITION INFORMATION: Per serving: 268 calories; 16 g fat (6 g sat, 7 g mono); 55 mg cholesterol; 29 g carbohydrate; 6 g protein; 3 g fiber; 141 mg sodium; 117 mg potassium. 2 Carbohydrate Servings Exchanges: 2 carbohydrates (other), 3 fat
• TIP: Ingredient Note: Dried egg whites are pasteurized-a wise choice when making uncooked fillings. You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
• MAKE AHEAD TIP: Loosely cover and refrigerate the tart for up to 1 day. | Equipment: 9-inch tart pan (with or without removable bottom)
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

SHORTBREAD TARTS WITH CHOCOLATE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, 3/4 cup butter, and powdered sugar together to form pastry. Press about 1 teaspoon of pastry firmly against the bottoms and sides of 48 ungreased mini muffin cups. Do not extend pastry over the rims. Refrigerate while making the filling.
• Heat chocolate chips and 2 tablespoons butter in a 1-quart saucepan over low heat until melted. Remove from heat; stir in corn syrup and white sugar. Beat in eggs until filling is smooth.
• Fill each tart shell 3/4 full with chocolate filling, about 1 teaspoon. Sprinkle coconut and pecans on top.
• Bake in the preheated oven until filling is mostly set and pastry is golden, 20 to 25 minutes. Lift out tarts with the tip of a knife; cool on a wire rack.

SHORTBREAD TARTS WITH CREAM FILLING

Steps:

• Tarts:.
• Lightly spray 30 mini muffin tins, set aside.
• Preheat oven 325 degrees f. Place rack in center.
• Cream butter and sugar for about 2 minutes. Beat in vanilla. Add flour, cornstarch or rice flour, and salt and mix just until incorporated.
• Roll dough into about 30 balls and place in each muffin tin. With your fingers, press the dough up the sides of the individual muffin tins and to make an indentation in the center.
• Once filled, place the pan with the shells in the refrigerator for about 10 minutes. (this will help prevent the shortbread from puffing up).
• Bake for approximately 18-20 minutes or until lightly browned. About halfway through the baking time, lightly prick each shortbread with tines of a fork to keep them from puffing up.
• Place the pan on a wire rack to cool.
• When completely cooled, remove the tarts. They are quite fragile so be careful when removing. (Use a toothpick and loosen the edges to remove).
• Filling:.
• (Making the filling a day ahead will allow the flavors to set in better).
• Beat cream cheese until fluffy. Add the condensed milk, lemon juice, vanilla and process until smooth. Transfer to a bowl, cover and refrigerate until serving. You can make the filling serveral days in advance.
• To serve:.
• Fill the tart shells (spoon or pipe) with filling. The filled tarts can be made serveral hours in advance and refrigerated. Just before serving top with fresh berries or cut up fruit.

TINY SHORTBREAD TARTS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.

MINI CRANBERRY SHORTBREAD TARTS

Steps:

• Shortbread Shells:.
• In a large bowl whisk together the flour and sugar.
• Cut in the butter using a pastry blender or 2 knives until you have coarse crumbs with a few larger pieces.
• In a small bowl whisk egg, vanilla, and water together and drizzle over the flour, tossing with a fork until the dough holds together.
• Gather into a ball and turn out onto a floured surface.
• Flatten into a disc, wrap in plastic wrap and refidgerate for about an hour (can be made upto 2 days ahead).
• On a lightly floured surface roll out the dough to 1/4 inch thickness.
• Using a 2 1/4 inch round cookie cutter, cut out 36 pieces, rerolling scraps.
• Fit into mini muffin tin and freeze for 30 minutes.
• Filling:.
• Preheat Oven to 350 degrees For 180 degrees Celsius.
• In a medium bowl mix together sugar, corn syrup,egg, butter, orange rind and juice, and salt.
• Stir in cranberries and walnuts.
• Spoon the mixture into shells.
• Bake in the bottom 1/3 of oven until the filling is puffed and pastry is golden.
• Let cool on a rack for one minute and then run a metal spatula to loosen.
• Using a metal spatual tranfer tarts to cooling rack.
• Store layered with wax paper in an airtight container for 3 days.
• These can be frozen up to 2 weeks.