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!
CHOCOLATE-STRAWBERRY CREAM CHEESE TART
Bound to impress, this dessert features velvety cream cheese, fresh red strawberries and a drizzle of fudge atop a crunchy chocolate-almond crust. It's too gorgeous to resist! -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375 °. In a small bowl, combine the first five ingredients; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until crust is set. Cool on a wire rack., In another small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread over bottom of prepared crust. Arrange strawberry halves, cut side down, over filling. Cover and refrigerate at least 1 hour., Just before serving, drizzle fudge topping over tart. Refrigerate leftovers.
Nutrition Facts : Calories 334 calories, Fat 22g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 161mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE STRAWBERRY TART
Make and share this Chocolate Strawberry Tart recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Coat a 9-in. fluted tart pan with removable sides with nonstick spray.
- Crust: Break cookies into food processor. Add nuts and sugar; pulse until fine crumbs form. Add egg white; pulse just to blend. Press evenly over bottom and up sides of tart pan. Freeze 10 minutes, or until firm. Cover crust with foil.
- Bake 20 minutes; remove foil. Bake 5 minutes more, or until lightly browned. Cool completely in pan on a wire rack.
- Meanwhile, make Filling: Heat cream and butter over medium heat until butter melts. Remove from heat, add chocolate chips and let stand 2 minutes to melt. Whisk until blended and smooth. Let stand at room temperature about 1 hour until cool but still pourable. Pour into crust. Place strawberries cut sides down on filling. Refrigerate at least 2 hours for filling to set.
- To serve: Put tart pan on a small, sturdy bowl; let sides fall down. Gently slide tart off pan bottom onto a serving plate.
Nutrition Facts : Calories 349.5, Fat 25.1, SaturatedFat 11.2, Cholesterol 34.8, Sodium 68.5, Carbohydrate 32.6, Fiber 3.7, Sugar 19.1, Protein 3.9
CHOCOLATE-COVERED STRAWBERRY TART
Provided by Katie Lee Biegel
Categories dessert
Time 5h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Mix together the chocolate wafer cookies and sugar in a large bowl. Pour in the melted butter and mix until well combined. Press the mixture into an 11-inch tart pan. Transfer to a baking sheet and bake for 10 minutes. Let cool completely.
- For the filling: Combine the cream, milk and freeze-dried strawberries in a medium pot. Bring to a simmer, remove from the heat and add the white chocolate chips and vanilla. Let stand for a few minutes to let the chocolate melt, then whisk until the chocolate is blended into the cream mixture. Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Pour into the prepared crust and refrigerate until set, 3 to 4 hours. Once set, place in the freezer for 30 minutes.
- For the topping: Pour the chocolate shell topping over the filling to completely cover. Arrange the chocolate-covered strawberries in the center of the tart. Line up the sliced strawberries side-by-side and cut-side down around the edge of the tart with the pointed ends facing in towards the center of the tart. Slice with a warmed knife and serve.
STRAWBERRY WHITE CHOCOLATE TARTS
White chocolate paired with sweet, fresh strawberries is a match made in heaven. The shortbread cookies make a wonderful buttery crust. -Cynthia Wike, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Combine cookie crumbs and butter. Press onto the bottoms and up the sides of two greased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack., Place cream in a small microwave-safe bowl. Microwave, uncovered, on high for 15-20 seconds or until cream comes to a boil. Add white chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature., Pour filling into crusts; arrange strawberries over top. In a microwave, melt chocolate chips; stir until smooth. Drizzle over tarts. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 737 calories, Fat 52g fat (25g saturated fat), Cholesterol 71mg cholesterol, Sodium 264mg sodium, Carbohydrate 64g carbohydrate (44g sugars, Fiber 3g fiber), Protein 7g protein.
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4.5/5 (13)Category DessertCuisine AmericanTotal Time 35 mins
- Preheat oven to 350ºF. In a medium-sized mixing bowl, combine the almond flour, cacao powder, and salt. Stir in the melted coconut oil and maple syrup and mix until fully combined.
- Place the dark chocolate in a bowl. Microwave the canned coconut milk for about 1 to 1 1/2 minutes or until steaming (you can also do this over the stove). Pour the hot coconut milk over the chocolate and let stand for a few minutes. Stir until fully melted and combined. Pour into the cooled crust and transfer to the refrigerator to cool completely, about 1 hour.
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