Chocolate Berry Tarts Recipes

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.

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!

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, sugar, cocoa powder, and salt together in a bowl. Cut in 1/2 cup plus 3 tablespoons butter using a pastry cutter or 2 knives until mixture resembles coarse meal. Mix in egg and egg yolk until dough comes together.
• Roll out the dough on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom.
• Bake in the preheated oven until dry to the touch, about 25 minutes.
• Meanwhile, prepare the pastry cream. Bring milk to a simmer in a medium saucepan.
• Whisk eggs, sugar, and flour together in a large bowl until smooth. Whisk in hot milk, a little at a time, until custard is smooth. Pour custard back into the saucepan; add lemon zest. Cook, whisking constantly, until pastry cream thickens and comes to a boil, 5 to 7 minutes. Remove from heat, discard lemon zest, and let cool.
• Remove tart crust from the oven and let cool to room temperature, about 20 minutes.
• Unmold crust and fill with cooled pastry cream. Pile cherries in the center. Arrange peach slices in a ring around the cherries. Arrange kiwi slices in a ring around the peaches.

Steps:

• Preheat oven to 350°F. Roll out pastry on floured surface to 14x11-inch rectangle. Trim two 1-inch-wide strips off each edge (for a total of 8 strips) and reserve. Transfer pastry rectangle to ungreased baking sheet. Pierce rectangle all over with fork. Brush with glaze. Arrange 1 pastry strip atop each edge of rectangle, trimming to join strips at corners. Brush with glaze. Top each edge with remaining pastry strips, covering corner seams and trimming to square off. Brush with glaze. Sprinkle with sugar. Bake 5 minutes. Pierce pastry rectangle (not sides) all over with fork. Continue baking until golden, about 20 minutes longer. Cool on rack.
• Melt chocolate in top of double broiler over simmering water, stirring until smooth. Add 1 tablespoon jelly; stir until melted. Add 2 tablespoons sour cream; mix until smooth. Spread in crust.
• Melt remaining 1/4 cup jelly in small saucepan over low heat, stirring often. Combine berries in bowl. Add melted jelly; stir to coat. Immediately spoon berries atop soft chocolate in crust, covering chocolate completely. Chill just until set, about 1 hour. Let stand at room temperature. (Can be made 6 hours ahead.)
• Combine 1/4 cup sour cream and crème de cassis. Serve with tart.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Blend flour, butter, and sugar together in a food processor until crumbly. Pour in water; mix until crust dough holds together. Press into the bottom and sides of a 9-inch tart pan. Poke holes in dough with a fork to eliminate air bubbles.
• Bake in the preheated oven until golden brown, about 20 minutes. Remove from oven; increase oven temperature to 375 degrees F (190 degrees C).
• Chop chocolate and place in a microwave-safe bowl. Microwave in 15-second intervals, stirring occasionally, until melted; spread over baked crust.
• Beat cream cheese, sugar, flour, vanilla extract, and egg together in a bowl using an electric mixer until smooth; spread filling over chocolate layer.
• Arrange berries tightly and evenly over cream cheese filling. Mix raspberry syrup and blackberry schnapps together in a small bowl; brush over berries using a pastry brush.
• Bake in the preheated oven until berries are reduced and filling begins to set, about 35 minutes. Remove from oven; filling will set completely as it cools.