Triple Chocolate And Raspberry Tart Recipes

CHOCOLATE-RASPBERRY TART

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.

TRUFFLE TARTS WITH RASPBERRIES

Steps:

• Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.;
• In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
• Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.

EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY

Steps:

• Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
• Mix in the melted butter.
• Divide the biscuit crumbs in 12 cases of a muffin tin.
• Freeze for 10 minutes, or until solid.
• Prepare the filling by gently heating the double cream over a low-medium heat.
• Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
• Pour the filling into the biscuit bases and garnish with the raspberries.
• Chill in the fridge for 2-3 hours, until set.
• Drizzle over the white and dark chocolate and sieve over the icing sugar.
• Enjoy!

EASY CHOCOLATE RASPBERRY TART

Steps:

• 1. Preheat the oven to 375 degrees F. Open up the 2 pieces of pie crust dough and lay one down on your work surface. Dip your finger in water and run it around the perimeter of the dough. Place the second piece on top; the water will help them adhere to each other. Roll out the combined dough to a 12-inch circle and press into a 9-inch tart pan. Use a fork to gently prick holes all over the bottom of the crust. With your rolling pin, roll over the top of the tart pan to trim the excess dough. Place a piece of nonstick foil down onto the dough and fill it with dried beans, uncooked rice or pastry beans. Bake until the tart begins to cook and brown slightly, about 20 minutes; remove the foil and bake until a deep golden brown, for an additional 20 minutes. Set aside to cool while making the filling. The crust can also be made 1 day in advance, cooled and then covered in foil for later use.
• 2. Heat the cream, milk and sugar in a medium saucepan over low heat until the sugar is dissolved and the liquid is simmering, about 5 minutes. Add the chocolate, turn off the heat and let stand for 5 minutes. Whisk until the chocolate is thoroughly melted and the mixture is blended. Set aside to cool for 5 minutes. Use a rubber spatula to gently fold the egg into the cooled chocolate mixture.
• 3. Spread the jam over the bottom of the tart. Pour the chocolate mixture into the prepared tart over the jam and bake until the filling is slightly firm but still has a bit of movement in the center, 25 to 30 minutes. Remove from the oven and place on a rack to cool.
• 4. Dust with cocoa powder and garnish with raspberries. Serve at room temperature or chilled.

TRIPLE CHOCOLATE AND RASPBERRY TART

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
• Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
• Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
• Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
• Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
• Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
• To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.

TRIPLE CHOCOLATE TARTS RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C).
• Roll out a circle of pie dough and cut in half. Press the dough into two small tart tins, and remove any excess dough. Use a fork to prick the base of the pie dough.
• Bake in the oven for 20 minutes at 425˚F (220˚C), or until the tart is golden brown. Remove from the oven and cool completely.
• Add the sugar, cornstarch, and salt in a medium saucepan over medium heat, and whisk to combine.
• Pour in milk and egg yolks and whisk, until the mixture just barely comes to a boil and becomes thick like pudding, about 6-8 minutes.
• Stir in the butter and vanilla, and remove the saucepan from the heat.
• In three separate microwave-safe bowls, melt each of the chocolates by microwaving for intervals of 15 seconds, stirring until smooth.
• Pour the pudding into each of the separate bowls of melted chocolate. Stir until they are well combined and silky.
• Spoon many small dollops of each chocolate pudding into the pie crust. Make any design you would like with a toothpick. Chill in the fridge for 2 hours, until set.
• Garnish with fresh fruit, or mint
• Enjoy!

TRIPLE CHOCOLATE-RASPBERRY TART

Steps:

• 1. Heat oven to 400°F. Spray 9-inch tart pan with removable bottom with nonstick cooking spray. In small bowl, combine cookie crumbs and 2 tablespoons of the melted spreadable fruit mix well. Spray hands with nonstick cooking spray. Press mixture evenly in bottom of sprayed pan.2. Bake at 400°F. for 5 minutes. Remove from oven spread remaining 3 tablespoons spreadable fruit over crust. Freeze 5 to 8 minutes or until cool.3. While crust is cooling, in small microwave-safe cup, combine chocolate chips and 1/4 teaspoon of the oil.* Microwave on high for 40 to 60 seconds or until melted. In another microwave-safe cup, combine vanilla chips and remaining 1/4 teaspoon oil. Microwave on high for 30 to 40 seconds or until melted.4. Arrange raspberries over cooled crust drizzle with melted chocolate chips and vanilla chips. Serve immediately or refrigerate until serving time.5. To serve, remove outer ring from tart pan do not remove bottom of pan.TIP:To melt chips in separate small saucepans, combine each kind of chip with 1/4 teaspoon oil heat and stir over low heat until melted.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 150 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 95 mg 4% * Total Carbohydrate: 26 g 9% * Dietary Fiber: 2 g 8% * Sugars: 19 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 8% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1/2 Starch, 1 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 Fat

CHOCOLATE SILK RASPBERRY TART

Steps:

• Heat oven to 375°F. In medium bowl, mix cookie crumbs and butter. In 9- or 10-inch springform pan, press mixture in bottom and 1 inch up side. Bake 7 to 9 minutes or until set. Cool completely, about 30 minutes.
• Meanwhile, in 1-quart saucepan, heat chocolate chips and 1/2 cup of the whipping cream over low heat, stirring frequently, until chocolate is melted. Stir in vanilla. Cool to room temperature, about 15 minutes.
• In large bowl with electric mixer, beat cream cheese on medium speed until smooth. Beat in chocolate mixture until creamy. Set aside.
• In another large bowl with electric mixer, beat remaining 1 1/2 cups whipping cream on high speed until stiff peaks form. Fold half of whipped cream into cream cheese mixture until blended. Fold in remaining whipped cream. Spoon into cooled baked crust. Refrigerate until set, about 4 hours.
• To serve, arrange raspberries around edge of tart. In small microwavable bowl, microwave jam on High 1 to 2 minutes, stirring every 30 seconds, until melted; lightly brush over raspberries. Remove side of pan. Cut tart into wedges. Store in refrigerator.

CHOCOLATE AND RASPBERRY TART

Steps:

• Preheat oven to 375 degrees. Butter an 8-by-1 1/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16 inch thick. With a dry pastry brush, sweep off the excess flour; fit dough into prepared tart pan, pressing it into the edges. Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Cover with plastic wrap; chill pie shell until firm, about 20 minutes.
• Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 20 minutes. Reduce heat to 350 degrees, remove weights and parchment paper, and continue baking tart shell 5 minutes more. Remove tart from ring and transfer to a wire rack; let cool.
• In a medium bowl, gently toss together halved raspberries and mint leaves. Distribute evenly over the bottom of cooled tart shell; set aside.
• Bring cream to a boil in a heavy bottomed pan over medium heat. Remove from heat and add chocolate and corn syrup; whisk until smooth and creamy. Whisk in butter, one piece at a time. Pour chocolate mixture into tart shell over raspberries and mint; let cool. Transfer to a refrigerator at least 2 hours before serving.
• To serve, cut tart using a very sharp knife dipped in hot water, wiping in between cutting each slice. Place tart slices on individual plates and serve with reserved raspberries.

CHOCOLATE AND RASPBERRY TART

Steps:

• Spray 10-inch tart pan with removable bottom with cooking spray. Combine cookie crumbs and butter; press onto bottom and up side of prepared pan. Refrigerate until ready to use.
• Melt 2 oz. semi-sweet chocolate as directed on package. Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in melted chocolate, then 1 cup COOL WHIP until blended. Pour into crust. Refrigerate 1-1/2 hours.
• Microwave remaining semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min., stirring after 2 min. Stir until chocolate is completely melted and mixture is well blended. Cool 10 min.
• Microwave jam in separate microwaveable bowl on HIGH 15 sec.; spread over pudding layer in crust. Cover with COOL WHIP mixture. Refrigerate 30 min.
• Run knife around tart to loosen from rim of pan; remove rim. Melt white chocolate as directed on package; drizzle over tart. Garnish with berries.

TRIPLE-CHOCOLATE CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 325°. In a large bowl, combine cake mix, pudding mixes, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips., Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. Bring to a boil. Cook and stir 2 minutes or until thickened. Refrigerate until serving., Dust cake with confectioners' sugar. Serve with sauce.

RASPBERRY CHOCOLATE TART

Steps:

• To prepare crust, blend together using a food processor or a pastry blender, 1/2 cup cold butter, flour and sugar. Once blended add egg yolk. Mix well. Add ice water and gently mix until mixture comes together. Flour counter, roll out dough and place in a tart pan, making sure to line sides. Place crust in the fridge for 1 hour to firm up. We want the butter cold and hard - it will help with shrinkage during baking. Once crust is ready to bake, preheat oven to 375. Line crust with foil and place dried beans inside the foil. This will help prevent crust from bubbling during baking. Place tart pan on a baking sheet to help with getting in into and out of the oven. Bake for 20 minutes. Remove from oven and remove foil and beans carefully. Place crust back in oven and bake 5 minutes more or until crust is a hint of golden. Set aside to cool. As crust is baking, you can make filling. In a small sauce pan, add raspberries and lemon juice. Turn heat to medium and allow berries to cook and release their juice. Mixture will be very thick. After raspberries have cooked approximately 5 minutes and are mush (mix frequently!), remove from heat and strain berries to separate raspberry puree from seeds. Discard seeds and refrigerate puree. It needs to be room temperature or colder. In a new sauce pan filled 1/4 full of water, place a heat proof glass or metal bowl on top. Add chocolate chips,2 Tablespoons butter, brown sugar and heavy whipping cream. Turn heat to medium low. As the bowl heats up the mixture will begin to melt. Carefully stir mixture using an oven mitt to hold the bowl so you don't burn yourself, until mixture is fully melted and blended. Remove from heat and add vanilla. Mix well. Add seedless raspberry puree and mix well. Pour chocolate into pre-baked crust. and place tart into the fridge. Allow to chill for 4 - 24 hours. When chocolate is firm, top with additional raspberries and gently sprinkle with powdered sugar for presentation. Serve immediately.

RASPBERRY-CHOCOLATE TART

Steps:

• For the crust: In a medium bowl stir together the flour, sugar, cocoa and salt.
• Using fingertips, work in the butter until it resembles coarse meal.
• Add water and egg yolk and mix with a fork until well combined.
• Gather up the dough and form into a rectangle and chill at least 20 minutes and up to 4 days.
• If made in advance let soften slightly before rolling out.
• Preheat oven to 375°F.
• Butter and flour a 13+3/4x4inch tart pan with 1 inch sides and a removable bottom.
• Roll out the dough to a 15x6 inch rectangle, between two sheets of plastic wrap or wax paper.
• Peel off one sheet of wrap and invert the dough into the prepared pan, pressing evenly to fit.
• Freeze until firm, about 10 minutes, Peel off second sheet.
• Trim edges.
• Line crust with foil will with pie weights and bake until crust is set, about 12 minutes.
• Remove foil and weights.
• Bake until crust begins to darken around the edges, piercing with a toothpick if it starts to bubble up, about 12 minutes more.
• Remove from oven, spread jam over crust and bake about 3 minutes longer until jam is set.
• Cool completely on a rack.
• For the filling: In a small heavy saucepan, bring whipping cream to a boil.
• Remove from heat and add chocolate, whisking until melted and smooth.
• Transfer to a bowl and refrigerate until chilled but not firm, about 45 minutes.
• With an electric mixer, beat the chocolate-cream mixture until very thick and semi firm.
• Spread over jam in crust.
• Refrigerate until ready to use.
• Before serving, arrange raspberries on top of chocolate.
• Combine sugar and cocoa and sift over tart.