WHITE CHOCOLATE MOUSSE TARTS
It takes just a few ingredients to create these tempting tarts. Bright fresh fruit provides the perfect contrast to sweet white chocolate. You'll love 'em! -Angela Lively, Cookeville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a microwave, melt chocolate; stir until smooth. Transfer to a large bowl; whisk in milk and vanilla. Fold in whipped cream. Spoon into tart shells. Garnish with fruit if desired. Chill until serving.
Nutrition Facts : Calories 437 calories, Fat 28g fat (15g saturated fat), Cholesterol 69mg cholesterol, Sodium 215mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE BERRY TARTS
I sometimes use ready-made graham tart shells if I'm short on time. Either way, this rich berry dessert is an elegant treat. -Louise Gilbert, Quesnel, British Columbia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small microwave-safe bowl, melt 4 tablespoons butter; stir in cracker crumbs and sugar. Press onto the bottom and up the sides of two 4-in. fluted tart pans with removable bottoms. Freeze for 1 hour or until firm., In a small saucepan, combine the cream, cinnamon and remaining butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate chips until melted. Pour into crusts. Refrigerate until firm, about 1 hour., Just before serving, arrange berries over filling; sprinkle with confectioners' sugar.
Nutrition Facts : Calories 796 calories, Fat 57g fat (34g saturated fat), Cholesterol 106mg cholesterol, Sodium 454mg sodium, Carbohydrate 75g carbohydrate (48g sugars, Fiber 7g fiber), Protein 6g protein.
WHITE CHOCOLATE MOUSSE AND BERRY TART
Categories Milk/Cream Berry Chocolate Dairy Egg Dessert Bake Freeze/Chill Raspberry Strawberry Summer Chill Bon Appétit
Yield Serves 8
Number Of Ingredients 15
Steps:
- For Crust:
- Combine flour, sugar and salt in large bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal. Beat egg yolks to blend in small bowl. Pour yolks over flour mixture and stir with fork to combine. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Dough can be prepared 3 days ahead. Keep refrigerated. Let dough soften slightly at room temperature before continuing.)
- Preheat oven to 375°F. Roll out dough between sheets of waxed paper to 14-inch round (scant 1/4 inch thick). Peel off top sheet of waxed paper. Using second sheet of paper as aid, invert dough into 11-inch-diameter tart pan with removable bottom. Carefully press into pan. Trim and finish edges, patching any holes with scraps. Freeze until firm about 15 minutes.
- Line crust with aluminum foil and fill with dried beans or pie weights. Bake until sides are set, about 23 minutes. Remove beans and foil and continue baking until crust is golden brown, piercing bottom with toothpick if crust bubbles, about 12 minutes. Remove from oven. Immediately sprinkle chocolate over crust. Let stand until chocolate melts, about 4 minutes. Using back of spoon, carefully spread chocolate over bottom and up sides of crust. Cool.
- For Filling:
- Measure 1 tablespoon crème de cassis liqueur into heavy small saucepan; sprinkle unflavored gelatin over and let stand 5 minutes to soften. Add 3/4 cup whipping cream and stir over low heat until gelatin dissolves. Add 7 ounces white chocolate and stir until melted and smooth. Transfer to medium bowl. Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
- Whip remaining 1/2 cup whipping cream in medium bowl until soft peaks form. Add remaining 2 tablespoons crème de cassis and whip until stiff peaks form. Fold whipped cream into white chocolate mixture. Fold in raspberries. Spoon filling into crust. Refrigerate until beginning to set, about 30 minutes. Arrange strawberries atop filling, cut sides down and points toward edge. To form optional white chocolate curls, slide vegetable peeler across white chocolate. Garnish tart with chocolate curls. (Tart can be prepared 6 hours ahead. Refrigerate.)
CHOCOLATE CUSTARD-BERRY TART
This luscious and elegant berry tart is a perfect combination of rich custard and refreshing berries to add a delightful finish to your summer dinner party.
Provided by LAMB2LOVE
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h20m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 312.7 calories, Carbohydrate 34.4 g, Cholesterol 58.5 mg, Fat 17.6 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 10.7 g, Sodium 123.7 mg, Sugar 21.7 g
WHITE CHOCOLATE MOUSSE TARTS
This is a recipe the whole family wants me to make for party gatherings all the time--it is so good.
Provided by sheila
Categories Dessert
Time 4h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In saucepan over low heat melt chocolate with condensed milk.
- Stir in extract.
- Cool to room temperature.
- Fold in whipped cream.
- Spoon into crust.
- Chill 4 hours.
- Serve with fresh fruit.
Nutrition Facts : Calories 413.3, Fat 26.8, SaturatedFat 14.7, Cholesterol 67.6, Sodium 177.8, Carbohydrate 39.8, Fiber 0.3, Sugar 33.7, Protein 5.1
BLUEBERRY-WHITE CHOCOLATE MOUSSE TART
Categories Berry Chocolate Citrus Dairy Dessert Bake Summer Chill Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 17
Steps:
- For Mousse:
- Preheat 350°F. Roll out tart crust dough on floured work surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom, pressing into place. Trim dough overhang to 1/2 inch. Fold overhang in; press firmly, forming double-thick-sides. Freeze 15 minutes.
- Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 15 minutes. Remove foil and beans, Bake until crust is golden brown and baked through, piercing with fork if crust bubbles, about 18 minutes. Transfer pan to rack; cool crust completely.
- Finely chop 1/2 cup blueberries in processor. Transfer to heavy medium saucepan. Add 3 tablespoons lemon juice and sugar and stir over medium heat until mixture boils and thickens slightly, about 3 minutes. Remove from heat. Stir in remaining 2 1/2 cups blueberries. Cool.
- Combine 1 tablespoon water and 3 tablespoons lemon juice in heavy small saucepan. Sprinkle gelatin over. Let stand 10 minutes to soften. Stir over low heat just until gelatin dissolves. Set aside. Bring 1/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until smooth. Whisk in gelatin mixture. Refrigerate until just cool and beginning to thicken slightly, stirring often, about 10 minutes.
- Beat remaining 3/4-cup cream in medium bowl until stiff peaks form. Gently fold into white chocolate mixture. Spoon mousse into curst; smooth top. Refrigerate until set, about 2 hours.
- Spoon blueberry mixture over white chocolate mousse, covering completely. refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
- Remove tart from pan. Transfer tart to platter. Sprinkle with white chocolate shavings. Cut into wedges and serve.
- For Crust:
- Mix flour, powdered sugar and salt in processor. Add butter; process until mixture resembles coarse meal. Mix egg yolks and water in small bowl. Add to flour mixture and process until moist clumps form.
- Gather dough into ball; flatten into disk for round tart or into square for rectangular tart. Wrap in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep refrigerated. Let dough soften briefly at room temperature before rolling out.)
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