Chilled Black Bottom Tart Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Combine the butter and graham crackers in the bowl of a food processor and pulse until finely ground and the mixture holds together when pinched. Transfer to a 9-inch tart pan with a removable bottom, and press evenly along the bottom and about halfway up the sides. Place on a baking sheet and bake until lightly golden, about 10 minutes. Let cool completely.
• Combine 1/3 cup of the sugar, the sour cream and cream cheese in a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), beat until smooth. Add the lemon zest, vanilla and eggs, and continue to beat until incorporated. Pour into the cooled tart shell and bake on a baking sheet until set, 25 to 30 minutes. Cool to room temperature and refrigerate until chilled, at least 1 hour up to overnight.
• About 30 minutes before serving, toss the berries with the remaining 2 tablespoons of sugar, mash slightly with a wooden spoon and let sit at room temperature. Spoon the berries and collected juice over the tart. Serve.

Steps:

• Heat oven to 350°F. In food processor, place flour, butter, powdered sugar and salt. Cover; process, using quick on-and-off motions, until dough forms a ball. Press dough firmly and evenly in bottom and up side of ungreased 10-inch tart pan with removable bottom. Bake 20 to 25 minutes or until lightly browned. Cool completely, about 20 minutes.
• Place chocolate chips in small bowl. In small saucepan, heat 1/2 cup whipping cream over medium heat just until hot. Pour over chocolate chips; let stand 2 minutes. Gently stir until smooth. Pour into partially baked crust, spreading to edge. Refrigerate 30 minutes or until firm.
• In medium bowl, mix condensed milk, egg yolks, lime juice, lime peel and food color with whisk until blended. Pour filling over chocolate layer.
• Bake 20 to 22 minutes or until center is set. Cool completely in pan on cooling rack, about 2 hours. Cover; refrigerate until chilled, at least 2 hours but no longer than 2 days. Garnish with whipped cream and lime slices. Store covered in refrigerator.

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll out pate brisee disk into a 13-inch round about 1/8 inch thick. Fit dough into a 9-inch bottomless tart ring set on a baking sheet. Using a sharp paring knife, trim the dough flush with the rim. Prick the bottom of the dough all over with a fork. Transfer to the freezer or refrigerator, and chill until firm, about 30 minutes.
• Remove baking sheet from freezer. Line tart ring with parchment paper, leaving about 3 inches overhang. Fill with pie weights or dried beans. Bake 20 minutes. Remove from oven, and remove weights and parchment paper. Return to oven; continue baking until crust is deep golden, 10 to 15 minutes. Transfer to a wire rack to cool completely.
• In a microwave or a medium heatproof bowl set over a pan of simmering water, melt the chocolate; set aside. In a small bowl, sprinkle gelatin over the cold water; let stand until softened, about 5 minutes.
• In a medium bowl, whisk together egg yolks, 1/4 cup sugar, and cornstarch; set aside. In a medium saucepan, combine milk and 1/4 cup sugar; cook over medium heat until mixture begins to bubble around the edge, about 3 minutes. Whisking constantly, gradually add hot milk mixture to egg mixture. Return mixture to pan; cook, stirring constantly over medium to medium-low heat until thick and just starting to boil, 5 to 7 minutes.
• Prepare an ice bath. Measure out 1/2 cup custard mixture, and place in a medium bowl; immediately whisk in gelatin mixture until smooth. Place bowl in the ice bath several seconds to let mixture set. Remove from ice bath; place a piece of plastic wrap directly on surface to prevent a skin from forming. Set aside.
• Stir remaining custard into melted chocolate, and add vanilla. Set bowl in ice bath; let cool completely, stirring occasionally. Spread mixture evenly in bottom of prepared tart shell. Refrigerate until set, at least 5 minutes.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt and cream of tartar on medium speed until soft peaks form, about 2 minutes. With mixer running, gradually add remaining 1/4 cup sugar; beat until peaks are stiff and glossy, 1 to 3 minutes. Whisk one-third meringue into reserved custard mixture until completely smooth. (You may need to beat the custard again at this point until smooth.) Gently but thoroughly fold remaining meringue into custard mixture. Spread over chocolate layer in tart shell. Cover with plastic wrap; refrigerate at least 3 hours or overnight.
• In a small bowl, whip heavy cream until stiff peaks form. Transfer to a pastry bag fitted with a star tip (Ateco #825), and pipe decoratively over custard (alternatively, spread with an offset spatula). Sprinkle chocolate shavings on top. Refrigerate until ready to serve.

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, roll the dough 1/8 inch thick. Fit dough into 2 rectangular 13 3/4-by-4 1/4-inch tart shells, letting it fall naturally into the corners and being careful not to stretch the dough. With your fingers or a rolling pin, trim dough so that it is flush with top edge of tart shells. Prick the tart shell all over with the tines of a fork. Chill until firm, at least 45 minutes.
• Line dough with parchment paper and fill with dried beans or lentils. Transfer to oven and bake until tart shells begin to color, about 20 minutes. Carefully remove the dried beans and parchment and return to the oven and bake until the tart shells become a deep golden color, about 15 to 20 minutes more. Cool completely on a cooling rack.
• In a heavy saucepan, dissolve 1/2 cup sugar and the cornstarch in the cold milk. Stir in the scalded milk, place the mixture over direct heat, and boil for 3 minutes, stirring constantly. Transfer the mixture to the top of a double boiler.
• Beat the egg yolks in a small bowl and stir in 3 tablespoons of the milk mixture. (This will keep the egg yolks from curdling when added to the remaining hot milk.) Pour this back into the remaining milk mixture, and cook over simmering water for 3 to 4 minutes, stirring constantly, until the mixture becomes quite thick. Remove from the heat and put 1 cup custard in a small bowl. Stir in the melted chocolate and vanilla, and set aside to cool completely. When cooled, spread evenly in the tart shell and chill until set.
• Meanwhile, soften the gelatin in the cold water and add to the remaining hot custard. (The gelatin will not dissolve properly if the custard has cooled.) Stir to combine. Fold in the rum and let the mixture cool at room temperature until it just begins to set.
• Beat the egg whites with the salt and cream of tartar until stiff but not dry. Gradually beat in the remaining 1/4 cup sugar, and then fold the egg whites into the custard mixture. Spoon this evenly over the chocolate mixture. Chill until set.
• Remove the baking sheet from the refrigerator. Using a sharp metal pastry scraper held at a 45-degree angle, scrape off a strip of chocolate from the pan; the chocolate will curl as it is scraped. Chill or freeze until the curls are firm and ready to use.
• The type of curl you get will be determined largely by the temperature of the chocolate when you remove it from the refrigerator. If it is very cold, the chocolate will splinter when scraped and give you small "thatch." If the chocolate is a little less cold, you will produce tight curls. And if the chilled chocolate approaches room temperature (or if a lightly pressed finger leaves a slight print), you will have big, loose curls or sheets of chocolate, which can be used as "bark." The type of curl you produce will also depend on how you scrape the chocolate from the sheet.
• Whip the cream until stiff and spread or pipe over the custard. Garnish as desired with chocolate thatch. Chill until ready to serve.

Steps:

• Preheat oven to 350°F.
• Make crust:
• In a bowl with a pastry blender or in a food processor blend or pulse together flour, spices, and salt until combined well. Add butter and blend or pulse until mixture resembles coarse meal. Add ice water and blend or pulse until incorporated and mixture forms a dough.
• Press dough evenly onto bottom and sides of a 10-inch tart pan with a removable fluted rim and chill 15 minutes, or until firm. Line shell with foil and fill with rice. Bake shell in middle of oven until edge is set, 8 to 10 minutes. Carefully remove foil and rice and bake crust 10 minutes more, or until golden. Cool crust in pan on a rack. Crust may be made 1 day ahead and kept at room temperature, covered loosely with plastic wrap.
• Make filling:
• In a bowl soak dried beans if using in water to cover by 2 inches overnight and drain. In a large saucepan combine soaked beans, bay leaf, onion, and water to cover by 2 inches and simmer, uncovered, 1 to 1 1/4 hours, or until tender, adding more water if necessary. Drain beans, discarding bay leaf, and cool.
• In a food processor purée 1 cup cooked or canned beans with sour cream until smooth and season with salt and pepper.
• In a skillet heat oil over moderately high heat until hot but not smoking and sauté corn with salt and pepper to taste, stirring, about 2 minutes. Cool corn.
• In a large bowl stir together corn, whole beans, bell pepper, coriander, Monterey Jack, jalapeños, and scallions and season with salt and pepper.
• Spread bean purée evenly onto crust and mound with remaining filling, pressing gently. Bake tart in middle of oven about 20 minutes, or until hot and cheese is melted. Let tart cool in pan on a rack 15 minutes.
• Remove rim of pan and serve tart warm or at room temperature with lime sour cream.
• Make lime sour cream:
• In a bowl whisk sour cream and lime juice with salt and pepper to taste. Sauce may be made 1 day ahead and chilled, covered. Makes about 1 cup.

Steps:

• Unfold each pastry and roll to 1/8" thickness on a lightly floured surface. Using a 2-1/2" round cutter, cut out 24 circles from each pastry. Place circles in ungreased miniature (1-3/4") muffin pans. Prick pastry with a fork.
• Bake at 425° for 4-5 minutes or until lightly browned. Cool in pans on wire racks.
• Combine pudding mix and milk and cook pudding according to package directions for PIE FILLING.
• Remove 1/2 cup hot pudding to a separate bowl. Add chocolate morsels, stirring until smooth. Spoon 1 teaspoon chocolate mixture into bottom of each pastry.
• Stir rum or rum extract into remaining pudding. Spoon evenly over chocolate mixture in each pastry.
• Chill 2 hours.
• Pipe or dollop each tart with pre-whipped whipping cream.
• Garnish with chocoate shavings, if desired.
• Note: To make this into a 9-inch pie, spoon chocolate mixture into the bottom of a pre-baked 9-inch pastry shell. Cover chocolate mixture with rum-flavored pudding. Dollop with pre-whipped cream and garnish, if desired.
• Cooking Time is Chill Time.

Steps:

• TART PASTRY: In a medium mixing bowl stir together flour and sugar. Cut in butter till pieces are the size of small peas.
• In a small mixing bowl stir together egg yolks and water. Gradually stir egg yolk mixture into flour mixture. Gently knead the dough just till a ball forms.
• To prepare in a food processor, place the steel blade in the work bowl. Add flour, sugar and butter. Process with on/off turns till pieces are the size of small peas. Stir together egg yolks and water. With machine running, quickly add liquid through the feed tube. Stop machine as soon as all liquid is added. Process with 3 more on/off turns. Remove dough and shape into a ball.
• For easier handling, cover dough with plastic wrap and chill for 30-60 minutes. Use as directed in recipe.
• On a lightly floured surface, roll dough into a 13-inch circle. Ease pastry into an 11-inch tart pan. Prick pastry. Line pastry with a double thickness of foil. Bake in a preheated 375F oven for 10 minutes. Remove foil and bake for 5-10 minutes more, or until light brown. Cool in pan on rack.
• FILLING: Meanwhile in a small heavy saucepan melt 1/3 cup of chocolate pieces or chopped chocolate and 1 tablespoons margarne or butter over low heat; set aside. In a heavy saucepan stir together 1/4 cup whipping cream and corn syrup. Bring to a gentle boil. Reduce heat and cook for 2 minutes. Remove from heat; stir in chocolate mixture. Cool to room temperature. Spread cooled mixture over the bottom and up the sides of the pastry shell; set aside.
• In a saucepan combine sugar, cornstarch and coffee crystals. Stir in milk. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Removed from heat . Gradually stir about half of the hot mixture into the beaten egg yolks. Return all to saucepan. Cook and stir till bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in 1/2 cup chocolate pieces or chopped chocolate, 2 tablespoons margarine or butter, and the vanilla till chocolate is melted. Pour into pastry shell. Cover surface with plastic wrap. Chill for 4-24 hours, or till firm. To serve, carefully remove plastic wrap; remove sides of pan. Pipe whipped cream over top of pie. Garnish with chocolate curls.