EASY CHOCOLATE TART
Provided by Ree Drummond : Food Network
Categories dessert
Time 8h40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- For the crust: Add the cookies to a food processor and pulse to fine crumbs. Pour in the melted butter and pulse together. Tip into an 11-inch fluted tart pan with a removable bottom and press the mixture in with a 1/4-cup measure to form an even crust on the bottom and sides. Put it in the freezer for 15 minutes to set.
- For the ganache: Put the cream and butter in a pan and heat until the mixture starts to bubble.
- Put the dark and milk chocolate in a bowl and pour the warmed cream and butter over it. Mix everything together until melted and fully combined, then pour it into the chilled tart base. Refrigerate the tart overnight until set.
- For the chocolate curl garnish: Put the white chocolate and coconut oil in a bowl and set over a pan of simmering water until the chocolate is melted; mix together. Pour the melted mixture onto the underside of a clean baking sheet and spread it in a very thin layer with an offset spatula or knife. Put it in the freezer until set, about 2 minutes. (To check if it is set, press it with your fingertip; it should leave the slightest mark but not a depression.)
- Using a sharp-edged spatula, scrape the chocolate from the bottom of the baking sheet into curls. Remove the tart from the pan and decorate with the curls.
CHOCOLATE TART DOUGH
Make this for our Chocolate Macadamia Tartlets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes four 2-by-4-inch shells
Number Of Ingredients 8
Steps:
- Place flour, cocoa, sugar, and salt in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal, about 10 seconds. Add yolks, cream, and vanilla; process until mixture comes together.
- Turn out dough onto a piece of plastic wrap, and flatten into a disk. Wrap well; refrigerate at least 30 minutes or until ready to use, up to 2 days.
TART SHELL
Steps:
- Cream butter and sugar in a mixer with paddle. Slowly add egg yolks, beaten egg half, and vanilla. Add flour and mix until just combined. Wrap in plastic wrap and chill at least 2 hours. Remove from refrigerator, unwrap and roll on a floured surface into a 3/8-inch thick circle. Drape into an 11 or 12-inch tart pan and press into corners. Line pastry with parchment paper and fill with dried beans or pie weights and bake at 350 degrees for 20 minutes until light brown. While still warm, remove weights and parchment paper and brush slightly with a beaten egg white, taking care not to use too much and to only brush the inside of the shell. Let tart shell rest at room temperature until ready to fill.;
CHOCOLATE TART
Provided by Tyler Florence
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
- Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
- Preheat the oven to 350 degrees F.
- Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
- To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.
CHOCOLATE TART RECIPE BY TASTY
We researched and tested recipes for weeks to bring you Tasty's ultimate chocolate tart. With its silky, smooth, and creamy chocolate filling and beautiful tender crust, it's easy to see why this dessert won over our hearts and stomachs.
Provided by Katie Aubin
Categories Desserts
Time 3h
Yield 6 servings
Number Of Ingredients 22
Steps:
- Make the crust: In a food processor, combine the flour, powdered sugar, and salt and pulse to incorporate. Add the butter, a few cubes at a time, and pulse until broken down to pea-sized pieces.
- In a small bowl, whisk together the egg yolk, vanilla, and water. Slowly drizzle the egg yolk mixture into the food processor and pulse until the dough starts to come together but is not yet fully incorporated, 2-3 minutes.
- Turn the dough out onto a sheet of plastic wrap, wrap tightly, and shape into a 1-inch-thick disc. Refrigerate for at least 1 hour, up to 2 days.
- Remove the dough from the refrigerator and let sit at room temperature for a few minutes to soften slightly for easy rolling.
- Place the dough disc between 2 sheets of parchment paper. Use a rolling pin to roll out to an 11-inch circle about ⅛ inch thick, starting from the center and rolling away from you and rotating the dough 90° every few rolls to ensure even thickness. If the edges of the dough crack, use the rolling pin to bring them back together. If the dough softens too much, refrigerate for a few minutes to re-solidify.
- Carefully roll the dough onto the rolling pin, then unroll over a 9-inch tart pan and gently press against the bottom and sides. Roll the rolling pin over the pan to trim the edges of the crust flush with the pan. Patch any holes around the edges with the excess dough. Use a fork to prick holes all over the crust. Freeze for about 20 minutes, until the dough is firm.
- Arrange an oven rack in the center position. Preheat the oven to 425°F (220°C).
- Crumple a sheet of parchment paper in your hands, then unwrap and press flush against the crust, covering the edges to prevent them from burning. Fill the center of the crust with pie weights and spread in an even layer to cover the entire surface.
- Bake the crust for 15 minutes, until partially baked and the parchment no longer sticks to the dough. Carefully remove the parchment and pie weights. Reduce the oven temperature to 350°F (180°C) and continue baking for another 15 minutes, until the bottom of the crust is starting to brown. Carefully transfer the tart pan to a wire rack and let cool for 30 minutes.
- Reduce the oven temperature to 300°F (150°C).
- Make the filling: Chop the chocolate.
- In a medium saucepan, combine the heavy cream and salt. Warm over medium-low heat until simmering gently around the edges of the pot, about 5 minutes. Remove the pot from the heat, add the chopped chocolate, and stir to combine. Cover for 5 minutes, then uncover and whisk until chocolate is melted and smooth.
- In a medium bowl, whisk together the eggs and vanilla. Slowly pour a bit of the chocolate mixture into the egg mixture, whisking constantly, to temper, then pour in the remaining chocolate mixture and whisk to combine.
- Strain the filling through a fine-mesh sieve into a spouted measuring cup, then pour into the cooled tart shell and spread evenly with an offset spatula.
- Bake the tart for 25-30 minutes, until the filling is set and the surface is glossy.
- Carefully remove the tart from the oven and transfer to the wire rack to cool for at least 45 minutes.
- Make the mirror glaze: In a small bowl, soak the gelatin sheets in the ice water to bloom, about 5 minutes.
- In a small pot, combine the sugar and room temperature water and bring to a boil over medium-low heat. Once the sugar has dissolved, remove the pot from the heat and sift in the cocoa powder. Stir to combine.
- In another small pot, heat the cream over medium-low heat until starting to simmer. Slowly pour the hot cream into the cocoa mixture and gently whisk to combine. Be careful not to incorporate any air.
- Once the gelatin has softened, lift the sheets from the cold water and wring out any excess water. Add the gelatin sheets to the cocoa and cream mixture and stir until fully dissolved.
- Let the glaze cool until the temperature reaches between 90-110°F (32-43°C), or warm to the touch but no longer hot.
- Strain the glaze through a fine-mesh sieve into a spouted measuring cup. Pour the glaze over the tart, using an offset spatula to cover evenly. Refrigerate the tart for about 1 hour to allow the mirror glaze to set.
- Generously sprinkle flaky sea salt over the tart, then slice and serve with a dollop of whipped cream.
- Enjoy!
- RECIPE BY: Mimo Ahmed
Nutrition Facts : Calories 607 calories, Carbohydrate 61 grams, Fat 41 grams, Fiber 4 grams, Protein 11 grams, Sugar 36 grams
More about "chocolate tart shell recipes"
CHOCOLATE TART DOUGH - PRETTY. SIMPLE. SWEET.
Web Mar 7, 2016 1 1/3 sticks (150 g/5.3 oz) cold unsalted butter, cut into small cubes 1 large egg 1/2 teaspoon pure vanilla extract , optional Instructions Process flour, cocoa powder, sugar, and salt in a food processor for a …
From prettysimplesweet.com
From prettysimplesweet.com
CHOCOLATE TART SHELLS RECIPES ALL YOU NEED IS FOOD
Web Place a rack in middle of oven; preheat to 350°. Lightly butter pan; line with a round of parchment paper cut to fit just inside pan. Pulse nuts in a food processor until finely …
From stevehacks.com
4.3/5 Servings 8
From stevehacks.com
4.3/5 Servings 8
CHOCOLATE TART SHELL RECIPE | SHIREEN ANWAR | MASALA TV
Web Sep 22, 2021 Salt ¼ tsp. Corn starch 15 grams. Cocoa powder 10 grams. Method: For the chocolate pastry, beat the butter & icing sugar until smooth. Now add in egg yolk & …
From masala.tv
Servings 6Total Time 50 minsCategory Chefs
From masala.tv
Servings 6Total Time 50 minsCategory Chefs
CHOCOLATE TART SHELL RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Web Stir the eggs and vanilla into the chocolate until smooth and pour into the tart shell. Bake for 18 to 20 minutes, until the chocolate is set on the edges but still jiggly in the middle. …
From stevehacks.com
Servings 16Calories 436 per serving
From stevehacks.com
Servings 16Calories 436 per serving
CHOCOLATE TART SHELL RECIPE - HANIELA'S | RECIPES, COOKIE & CAKE ...
Web Sep 29, 2022 Into a bowl, sift or whisk together: all-purpose flour (2½cup, 360grams), cocoa powder (10 tablespoons, 60grams) and salt (1/2 teaspoon.) On medium-high …
From hanielas.com
Cuisine American, FrenchCategory Cookies, Dessert, Tart
From hanielas.com
Cuisine American, FrenchCategory Cookies, Dessert, Tart
MINI CHOCOLATE TARTS RECIPE | REE DRUMMOND | FOOD NETWORK
Web Directions Heat the cream in a saucepan until almost boiling. Place the chips in a bowl and pour the hot cream over. Let sit for 1 minute, then stir until the chocolate is melted and …
From foodnetwork.com
Author Ree DrummondSteps 4Difficulty Easy
From foodnetwork.com
Author Ree DrummondSteps 4Difficulty Easy
SHOP 'N SAVE - RECIPE: CHOCOLATE CHIP COOKIE TART
Web Directions: Press cookie dough onto the bottom of an ungreased 9 inch springform pan. Bake at 350 degrees for 20-24 minutes or until golden brown. Cool on a wire rack. In a …
From shopnsavefood.com
From shopnsavefood.com
CARAMÉLIA APPLE AND CARAMEL CORN TART RECIPE - VALRHONA …
Web Preheat oven to 300° Fahrenheit. Line a rimmed baking sheet or roasting pan with aluminum foil, and grease with cooking spray. Place in the popcorn. Melt butter in a large …
From valrhona-chocolate.com
From valrhona-chocolate.com
CHOCOLATE TART SHELL FOOD - HOMEANDRECIPE.COM
Web Whisk until the chocolate is melted and the mixture is glossy. Add the eggs and whisk well to combine. Pour the filling into the par-baked shell. Bake for 12-15 minutes, or until …
From homeandrecipe.com
From homeandrecipe.com
CHOCOLATE TART SHELL RECIPE - ALLTASTYRECIPES.COM
Web Aug 18, 2022 Tuesday, October 4, 2022. No Result . View All Result
From alltastyrecipes.com
From alltastyrecipes.com
MILK CHOCOLATE TART RECIPE - THAT SKINNY CHICK CAN BAKE
Web Nov 14, 2022 Instructions. Bake and cool tart shell in a 9-inch tart pan with removable sides. Set aside. Place a fine-mesh strainer over a bowl or a 4-cup Pyrex measuring cup. …
From thatskinnychickcanbake.com
From thatskinnychickcanbake.com
DARK CHOCOLATE TART RECIPE
Web Nov 28, 2022 8.8 ounces Dark Chocolate 1/2 cup Heavy Cream 1/4 cup Granulated White Sugar Pinch of salt 7 tablespoons butter 3.5 tablespoons for tart base and 3.5 …
From msn.com
From msn.com
CRANBERRY WHITE CHOCOLATE TART - CHRISTMAS CRANBERRY TART
Web Dec 9, 2022 This Cranberry White Chocolate Tart is an elegant dessert you can prepare for Christmas. It is one of the most flavorful tarts ever.
From homecookingadventure.com
From homecookingadventure.com
MINI CHOCOLATE TARTS - A BAKING JOURNEY
Web May 23, 2021 Photo 1: Place the Flour, Cacao Powder and Icing Sugar in the bowl of your food processor and pulse to combine and remove any lumps. Add the very cold Butter …
From abakingjourney.com
From abakingjourney.com
CHOCOLATE GANACHE TARTS | CAPRIMO
Web Ingredients. Process in a food mixer until blended together. Add. Add and mix until you have a paste. Leave to cool down one night and spread out in a layer 2 mm thick. Bake at …
From barry-callebaut.com
From barry-callebaut.com
TRY THESE CHOCOLATE SALTED MAPLE AND CHESNUT TARTS OVER CHRISTMAS ...
Web 1 day ago Bring the maple syrup to the boil in a pan and simmer for 10 minutes. Take off the heat and add the butter and cream and combine. Add the chestnut puree, salt and …
From metro.co.uk
From metro.co.uk
11 CHOCOLATE TART RECIPES—SO CREAMY AND DELICIOUS! - COOKING …
Web Mar 4, 2022 This miniature version of salted chocolate tart calls for seven ingredients that are already in your pantry: butter, sugar, eggs, vanilla extract, all-purpose flour, sweet …
From cookingchew.com
From cookingchew.com
BAREFOOT CONTESSA | DARK CHOCOLATE TART | RECIPES
Web Preheat the oven to 350 degrees. Place the chocolate wafers and sugar in the bowl of a food processor fitted with the steel blade and process until finely ground. Pour the …
From barefootcontessa.com
From barefootcontessa.com
KETO NO-BAKE CHOCOLATE RASPBERRY TART | KETO FOODS
Web Once chocolate is melted pour the prepared ganache into the prepared pie crust. Top the tart with some fresh raspberries, chopped macadamia nuts and grated chocolate …
From ketofoods.com
From ketofoods.com
You'll also love