White And Dark Chocolate Raspberry Tart Recipes

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.

WHITE CHOCOLATE RASPBERRY TART

Steps:

• Bring cream to boil in large pot over medium heat. Remove from heat and stir in white chocolate until melted and smooth.
• Stir in mascarpone cheese until mixture is smooth and uniform.
• Pack raspberries in a tight layer over base of your favourite tart shell (but don't smush them!). Pour over chocolate mixture covering berries evenly. Some rapsberries may poke out.
• Shave dark chocolate over tart if desired.

WHITE AND DARK CHOCOLATE RASPBERRY TART RECIPE - (5/5)

Steps:

• Heat oven to 450°F. Prepare pie crust according to package directions for unfilled one-crust pie using ungreased 10-inch tart pan with removable bottom or 10-inch springform pan. (Refrigerate remaining crust for later use.) Place prepared crust in pan; press in bottom and 1 inch up sides of pan. Trim edges. Generously prick crust with fork. Bake at 450°F. for 9 to 11 minutes or until lightly browned. Cool completely. Puree frozen thawed raspberries in blender container or food processor bowl with metal blade; strain and discard seeds. In small saucepan, combine cornstarch and 1 tablespoon sugar; blend well. Gradually add raspberry puree. Cook over low heat until thickened, stirring constantly. Cool. Spread over crust. Arrange fresh raspberries over raspberry layer. Refrigerate. In small bowl, beat 1/2 cup margarine and1/3 cup sugar until light and fluffy. Gradually add melted white chocolate, beating constantly. Add eggs one at a time, beating at highest speed 3 minutes after each addition. Pour over raspberries; refrigerate until set. In small saucepan over low heat, melt semi-sweet chocolate and 2 tablespoons margarine; carefully pour and spread over white chocolate layer. Refrigerate at least 2 hours or until set. To serve, let stand at room temperature about 30 minutes to soften chocolate layers. Garnish as desired. 10 servings. To make chocolate leaves, melt white chocolate or vanilla-flavored candy coating. (Unsweetened, semi-sweet or sweet cooking chocolate can be used, too.) Brush melted chocolate evenly on the underside of washed and dried non-toxic leaves such as grape ivy, mir.H lemon or rose. Wipe off any chocolate that may drip to the front side of the leaf. Refrigerate leaves about 10 minutes or until chocolate is set Apply a second coat of chocolate and refrigerate until set Carefully peel leaf away from the chocolate. Chocolate leaves can be stored in the refrigerator or freezer.

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.