CHOCOLATE FUDGE TART WITH GLAZED CLEMENTINE'S AND ORANGE SAUCE
From asda magazine June 2010, definitely not slimming world friendly but a small well placed slice would be ok for a treat.
Provided by cakeinmyface
Categories Tarts
Time 2h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to gas mark 6 roll out the pastry and use to line a 20cm flan tin. Chill for 20 minutes. Prick the base with a fork and lay baking paper on this and some dry baking beans. Bake for 10 minutes. Take off paper and beans.
- Reduce oven temp to gas mark 3. Break chocolate into squares and put in a bowl with the butter. Stand over a pan of simmering water, making sure base of the bowl does not touch the water, stir until smooth and all melted.
- Whisk the eggs sugar coffee essence and flour until mixed whisk into the chocolate mixture. Pour into the flan case and bake tfor 25- 30 minutes until set. Leave to cool.
- Glazed Clementine's:.
- Place sugar and water in pan and heat gently until dissolved, simmer for 2 minutes.
- Cut the Clementine's into slices and drop into the syrup simmer for 5 minutes or until the rind looks translucent lift out and allow to cool on a plate.
- Arrange on top of the tart just before serving.
- Orange sauce:.
- Heat the marmalade, orange juice and sugar stirring until sugar is just dissolved.
- Mix corn flour with water and stir into juice and marmalade mix, heat until simmering pour into a jug add Cointreau, leave to cool.
Nutrition Facts : Calories 582.4, Fat 35, SaturatedFat 16.1, Cholesterol 136.7, Sodium 246.2, Carbohydrate 64.6, Fiber 4.8, Sugar 33.1, Protein 9
TINY FUDGE TARTS
A good old recipe I modified from 1963 Betty Crocker's Cooky Book. Makes lovely cookies or sweet appetizers.
Provided by hnong
Categories Dessert
Time 1h15m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Mix flour, sugar and salt; cut in butter. Sprinkle with water and vanilla; mix well with a fork.
- Using 1/2 of the dough at a time, roll out to 1/16 inch thick on cloth-covered beard generously sprinkled with sugar. Cut in 2 1/2 inch squares.
- Dollop 1 level teaspoon of the filling in the center of each square. Bring corners to center and seal together. Place sealed side up on ungreased baking sheets.
- Bake 15 to 20 minutes.
- Makes about 2 dozen tarts.
Nutrition Facts : Calories 103.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 23.1, Sodium 65.6, Carbohydrate 11.3, Fiber 0.3, Sugar 5.5, Protein 1.1
CANDIED CLEMENTINES
These intensely flavorful slices are the perfect garnish for a clementine cake and any other dessert that calls for a sweet dash of citrus. Though cooking down the fruit takes hours, you can start the simmer and leave it, checking in only occasionally. The sugar syrup left after the clementines are removed is worth saving for cocktails or even pouring over pancakes.
Provided by John Willoughby
Time 3h30m
Yield About 18 to 24 slices
Number Of Ingredients 2
Steps:
- In a saucepan combine the sugar with 2 cups water and bring to a boil. Add the clementine slices, reduce heat to simmer, and place a piece of parchment paper over top of liquid to keep clementines submerged. Simmer 2 hours, then remove from heat and allow to cool to room temperature.
- Heat oven to 250 degrees. Lay a Silpat mat or parchment paper on a baking sheet, place clementine slices in a single layer on top (making sure they lie flat), then cover with a second mat or layer of parchment and top that with a second baking sheet. Put in oven and bake for 1 hour, then remove from oven. (Reserve citrus-infused syrup in refrigerator for cocktails or other uses.)
- When cool enough to handle, remove top baking sheet and carefully peel away top mat or parchment. Carefully lift and peel the candied citrus slices and set aside until ready to use.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sodium 0 milligrams, Sugar 20 grams
DOWN-UNDER CHOCOLATE FUDGE TART
Steps:
- Combine flour, butter, and confectioners' sugar in a food processor; process until the mixture resembles bread crumbs. Add egg yolk and cold water and process until a dough forms. Add more cold water if necessary. Remove dough from food processor and mold into 2 flat shapes; you can use the extra one another time. Wrap each in plastic and refrigerate for 20 minutes.
- Butter a 9-inch flan pan. Roll 1 portion of dough out to a 9-inch circle about 1/8-inch thick. Line the prepared pan with the pastry. Cover pastry in the pan with a layer of aluminum foil and fill the foil with raw rice.
- Pre-bake pastry in the preheated oven for 15 minutes. Remove rice and foil and continue baking until pastry is a light golden color, 3 to 8 minutes more. Remove from oven, leaving oven on.
- Place chocolate in a microwave-safe bowl and heat in the microwave oven until melted, 3 to 5 minutes, mixing after each minute.
- Combine sugar, eggs, and vanilla extract in a separate bowl and add to the melted chocolate. Stir well and pour mixture into the baked pastry crust.
- Bake tart in the hot oven for 20 minutes; filling will still be runny and will set upon cooling.
- Allow tart to cool slightly and serve with whipped cream.
Nutrition Facts : Calories 582.8 calories, Carbohydrate 56.6 g, Cholesterol 135.7 mg, Fat 39.5 g, Fiber 5.6 g, Protein 9.8 g, SaturatedFat 24 g, Sodium 172 mg, Sugar 18.4 g
CHOCOLATE GLAZED CHOCOLATE TART
A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.
Provided by Paul Grimes
Categories Milk/Cream Chocolate Dessert Bake Valentine's Day Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make crust:
- Preheat oven to 350°F with rack in middle.
- Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes
- Make filling:
- Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
- Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
- Make glaze:
- Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water
- Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
ORANGE TART WITH CHOCOLATE SAUCE
What is better than oranges and chocolate? This tart recipe combines them both with a wonderful filling and a shortbread crust.
Provided by zack1995
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h30m
Yield 10
Number Of Ingredients 19
Steps:
- Beat butter and confectioners' sugar in a bowl using an electric mixer until light and fluffy, about 3 minutes. Pour in orange extract; mix thoroughly to combine, about 1 minute. Mix in sifted flour a little at a time until thoroughly combined. Cover crust mixture with plastic wrap; chill for 1 hour.
- Preheat the oven to 325 degrees F (165 degrees C).
- Place chilled dough on a lightly floured work surface. Roll with a lightly floured rolling pin to 1/3-inch thickness.
- Line a 10-inch (1-inch high) tart pan with the dough; prick with a fork.
- Mix cream cheese, sifted confectioners' sugar, ricotta cheese, mascarpone cheese, and flour in a bowl using an electric mixer on medium speed, scraping the bottom of the bowl with a rubber spatula after each addition. Add eggs, egg yolks, and heavy cream at the same time and mix thoroughly. Stir in vanilla extract. Pour filling mixture into prepared crust.
- Bake in the preheated oven for 1 hour.
- While the tart is baking, combine mandarin oranges, navel orange, blood orange, and sugar in a bowl.
- Remove tart from oven. Fan orange segments in a pattern of three in a circle around the tart, working your way to the middle. Return tart to oven.
- Bake until fully set and oranges become golden, but do not burn, about 30 minutes more. Let cool completely.
- While tart cools, melt dark chocolate chips in a double boiler. Stir in butter until melted; remove from heat. Drizzle chocolate sauce over each tart slice before serving.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 55.5 g, Cholesterol 185.4 mg, Fat 34.1 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 20.3 g, Sodium 193 mg, Sugar 29.2 g
CHOCOLATE ORANGE FUDGE
A simple fudge recipe combining semisweet chocolate chips, condensed milk, pecans and grated orange peel. Use almonds, or any kind of nut, if desired.
Provided by Angela
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 2h10m
Yield 20
Number Of Ingredients 4
Steps:
- Line an 8 x 8 inch square pan with parchment paper.
- Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange peel.
- Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 24.3 g, Cholesterol 6.7 mg, Fat 10 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 5 g, Sodium 27.2 mg, Sugar 22.2 g
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