Chocolate Tart With Chocolate Chip Cookie Crust Recipes

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EASY CHOCOLATE TART

Provided by Ree Drummond : Food Network

Categories     dessert

Time 8h40m

Yield 6 to 8 servings

Number Of Ingredients 8



Easy Chocolate Tart image

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.

One 14-ounce package chocolate sandwich cookies, such as Oreos
1 stick (8 tablespoons) salted butter, melted
1 1/2 cups heavy cream
3 tablespoons salted butter
12 ounces dark chocolate, chopped
12 ounces milk chocolate, chopped
4 ounces white chocolate
2 teaspoons coconut oil

CLASSIC CHOCOLATE TART

An easy recipe for a chocolate ganache tart. Very rich, buttery, and chocolaty. I cut into small slices and serve with a cold glass of milk or a hot cup of coffee.

Provided by Yoly

Time 3h10m

Yield 12

Number Of Ingredients 7



Classic Chocolate Tart image

Steps:

  • Combine flour, sugar, and salt in a food processor. Pulse to combine. Add cold butter and pulse until crumbly. Slowly add water to food processor until mixture comes together. Refrigerate for 1 hour.
  • Flour a work surface and a rolling pin. Roll out dough into a 10-inch disc.
  • Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch tart pan.
  • Carefully place dough into the prepared tart pan. Trim dough from the edges of the pan. Prick holes into the dough on the bottom and along the sides of the pan.
  • Bake in the preheated oven until lightly browned, 20 to 23 minutes. Remove from oven and allow to cool completely, about 1 hour.
  • Pour heavy whipping cream into a microwave-safe bowl. Microwave for 2 minutes or until bubbles start to form along outside of the bowl. Add chocolate chips and let sit for 15 to 20 seconds. Whisk until smooth. Pour chocolate ganache into cooled crust. Let cool at room temperature until set, about 30 minutes. Keep refrigerated.

Nutrition Facts : Calories 321.8 calories, Carbohydrate 29.2 g, Cholesterol 47.5 mg, Fat 23.5 g, Fiber 2 g, Protein 3 g, SaturatedFat 14.4 g, Sodium 113.8 mg, Sugar 16.4 g

1 ¼ cups all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
½ cup cold butter
2 teaspoons water
1 cup heavy whipping cream
2 cups semisweet chocolate chips

CHOCOLATE CHIP COOKIE TART

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes one 9-inch tart or pie plus about 1 dozen cookies

Number Of Ingredients 10



Chocolate Chip Cookie Tart image

Steps:

  • Preheat oven to 325 degrees. Spray a 9-inch tart pan with a removable bottom or a 9-inch pie tin with vegetable-oil cooking spray; set aside. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  • Press 3 cups of this dough into prepared pan. Bake until edges are golden and center is almost set, 40 to 45 minutes. Let cool at least 20 minutes, and remove from pan. Bake remaining dough as cookies at 350 degrees for 8 to 10 minutes.

Vegetable-oil cooking spray
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet and/or milk chocolate chips (about 12 ounces)

CHOCOLATE CHIP COOKIE PIE CRUST

Provided by Katie Lee Biegel

Categories     dessert

Time 10m

Yield 1 pie crust

Number Of Ingredients 4



Chocolate Chip Cookie Pie Crust image

Steps:

  • Put the cookies in a food processor and pulse until finely ground; transfer to a bowl. Add the brown sugar and cinnamon and mix to combine. Pour in the melted butter and stir until the cookies are evenly coated with the butter.
  • Press the mixture into a 9-inch pie plate to form a pie crust, making sure that all surfaces are even. If you're making a no-bake pie, bake the crust before adding the filling: Bake at 375 degrees F until the crust is dry, about 10 minutes; the time will vary depending on how crispy the cookies are. If the pie you are preparing is baked, do not pre-cook the crust. Add the filling and cook the pie according to the recipe instructions.

12 crispy chocolate chip cookies, store-bought or homemade and overbaked (see Cook's Note)
1 tablespoon dark brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted

PEANUT BUTTER CUP TART WITH CHOCOLATE COOKIE CRUST

Peanut butter cups are iconic. They're a childhood favorite for Ali. Okay, who are we kidding--they're an adult favorite, too! So, I'm taking this classic flavor combination and creating a tart. Sweet peanut butter filling inside a chocolate cookie crust with a chocolate ganache topping makes a grown-up peanut butter cup.

Provided by Jet Tila

Categories     dessert

Time 2h10m

Yield One 9-inch tart

Number Of Ingredients 15



Peanut Butter Cup Tart with Chocolate Cookie Crust image

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C).
  • To make the crust, in a medium bowl, mix the chocolate wafer cookie crumbs and salt. Add the melted butter and mix until the cookie crumbs are well coated. Sprinkle the cookie crumb mixture in a 9-inch (23-cm) tart pan, with a little extra around the base of the sides. Press the crumbs on the bottom and sides of the pan using the heel of your hand or a tart tamper. Make sure the crust is as even in thickness as possible. Blind bake the crust for 8 to 10 minutes, then place it on a wire rack and allow it to cool completely. (Blind baking means to partially or fully cook a pie or tart crust that has a filling that is cooked for only a short period of time or not at all.)
  • To make the peanut butter filling, in a stand mixer fitted with the paddle attachment, beat the peanut butter and softened butter until well mixed. Add the confectioners' sugar, salt and nutmeg and mix to combine. Next, add the milk and vanilla extract and beat until smooth, about 1 minute. Fill the cooled crust with the peanut butter filling, leveling it with an offset spatula. The crust should extend above the filling slightly to leave space for the chocolate ganache topping.
  • To make the chocolate ganache topping, melt the chocolate in a heatproof bowl set over a saucepan of simmering water or a double boiler. Whisk in the heavy cream until smooth. Add the butter and corn syrup and whisk until the butter is melted and the chocolate mixture is smooth. Pour the chocolate mixture on top of the tart, moving the tart in a tilting motion so the chocolate runs to the sides and covers the entire top of the tart. Garnish the edges of the tart with the chopped peanuts. Refrigerate the tart for at least 1 hour and serve chilled. The tart can be made 1 day ahead and stored, covered, in the refrigerator.

1 1/2 cups (170 g) chocolate wafer cookie crumbs
1/4 teaspoon kosher salt
6 tablespoons (84 g) unsalted butter, melted
1 1/4 cups (325 g) chunky peanut butter
5 tablespoons (70 g) unsalted butter, softened
3/4 cup (90 g) confectioners' sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
2 tablespoons (30 ml) whole milk, or more as needed
1 1/2 teaspoons (8 ml) pure vanilla extract
5 ounces (142 g) good-quality semisweet chocolate, roughly chopped
1/3 cup (80 ml) heavy cream
2 tablespoons (28 g) unsalted butter
1 1/2 tablespoons (23 ml) light corn syrup
3/4 cup (110 g) chopped roasted, salted peanuts, for garnish

CHOCOLATE CHIP CUSTARD TART

This tart combines the pleasures of a rich chocolate custard with the crunchy appeal of a chocolate chip cookie. As with most pies and tarts, you have two steps: the crust and the filling. Collect the ingredients for both the crust dough and the filling, but make the dough first. As it chills, prepare the filling.

Yield makes 1 (9- or 10-inch) tart

Number Of Ingredients 21



Chocolate Chip Custard Tart image

Steps:

  • To make the crust dough, cream the butter in the bowl of an electric mixer fitted with the paddle attachment at medium speed for a minute or two. Stop the mixer and switch to the whisk attachment. Slowly add the sugars and mix at medium speed until light and fluffy, then add the eggs, one at a time, mixing until incorporated after each addition. Add the flour slowly, then the vanilla, salt, chocolate chips, and nuts, mixing until blended. Cover and chill for at least 20 minutes.
  • Lightly flour a cool rolling surface such as a marble tabletop. No marble tabletop? Just flip over a baking sheet, and flour it generously or lightly flour a big piece of parchment paper or silicone baking mat. Place the dough on the floured surface, lightly flour the top, and roll it with a rolling pin until just under 1/2 inch thick. No rolling pin? Flatten the dough as thinly as you can with your hands. Maneuver the flattened dough into a 9 or 10-inch tart or pie pan. One way to do this is to lift under the dough with a big spatula and slip the pan under the dough. Don't worry if the dough breaks-you can pinch it back together. Once the dough is in the pan, smooth it out and flatten it with your hands and press it against the edges of the tart pan. Use scissors to trim any excess pieces that hang over the sides (you can save these scraps and bake them as cookies later). Cover the dough with plastic wrap or aluminum foil and return it to the refrigerator.
  • Preheat oven to 300°F. To make the filling, melt the dark and milk chocolates and butter together in a stainless steel bowl over a saucepan of simmering water.
  • In a medium bowl, whisk together the eggs, brown sugar, salt, and vanilla extract and set aside. In a small saucepan, heat the milk and cream to a scald. Slowly add the milk mixture into the egg mixture while stirring briskly. Once the mixture is smooth, stir in the chocolate mixture and let cool to close to room temperature. This is your custard.
  • Remove the tart pan from the refrigerator, unwrap it, and put it on a baking sheet. Carefully pour the custard into the tart shell. Place the full tart pan into the hot oven. Take a standard cake pan and fill it halfway up with room temperature water. Place that pan next to the sheet pan in the oven to provide extra moisture for the tart while it bakes. Bake about 40 minutes. You'll see the cookie shell firm up and turn golden brown, and if you shake the pan a little you'll notice the custard moves as a solid, not a liquid. If it still wiggles like a liquid, give it another 5 minutes and try again. When the cookie is golden brown and the center is solid, remove the pan from the oven. Allow to cool to room temperature, then chill in the refrigerator for at least an hour. Serve cold or at room temperature. Slice with a big knife or pie cutter, and top each slice with a small scoop of whipped cream.

For the crust: E. Guittard or Nestlé Chocolatier chocolate chips
For the custard: Felchlin Cru Sauvage or Scharffen Berger dark chocolate and Cadbury milk chocolate
3/4 cup (1 1/2 sticks) unsalted cold butter
1/2 cup sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tablespoon vanilla extract
1 teaspoon kosher salt
12 ounces chocolate chips or dark chocolate, chopped into bite-size chunks
1/2 cup broken pecans (optional)
3 ounces dark chocolate, finely chopped
2 ounces milk chocolate, finely chopped
1/4 cup (1/2 stick) unsalted butter
2 large eggs at room temperature
2 heaping tablespoons light brown sugar
1 teaspoon kosher or coarse salt
1 teaspoon vanilla extract
1/2 cup milk at room temperature
1/2 cup heavy cream at room temperature
1 cup cream, whipped (optional)

CHOCOLATE GANACHE-CARAMEL COOKIE TART

The definition of a decadent dessert, this dreamy chocolate ganache-caramel tart (with chocolate chunk cookie base, of course) gets drizzled with caramel sauce and sprinkled with sea salt to become an absolute showstopper.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h10m

Yield 16

Number Of Ingredients 9



Chocolate Ganache-Caramel Cookie Tart image

Steps:

  • Heat oven to 375°F. Make 36 cookies as directed on pouch. Cool completely, about 15 minutes. Store 8 cookies in airtight container for another use.
  • Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
  • In food processor, process half of the remaining cookies to fine crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to fine crumbs; add to bowl. Stir in melted butter until well blended. Press very firmly on bottom and up side of tart pan. Place tart on rimmed baking sheet. Bake 14 to 18 minutes or until crust is set in center. Cool 15 minutes.
  • In medium microwavable bowl, microwave Caramel Layer ingredients uncovered on High 1 minute 30 seconds, stirring halfway through. Stir in 15-second intervals until caramels are melted and can be stirred smooth. Pour over baked crust. Refrigerate 10 minutes.
  • In medium microwavable bowl, place chocolate chips. In 1-quart saucepan, heat 3/4 cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour cream over chocolate chips in bowl; let stand 5 minutes. Stir until smooth. If needed, microwave chocolate-cream mixture uncovered on Medium (50%) in 15-second increments until chocolate can be stirred smooth. Remove tart from refrigerator. Pour chocolate mixture over caramel layer. Return to refrigerator uncovered, about 2 hours or until chocolate is set.
  • Let tart stand at room temperature 10 minutes before cutting. Spoon caramel sauce around edge; sprinkle sea salt on top. Store loosely covered in refrigerator.

Nutrition Facts : Calories 340, Carbohydrate 41 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 31 g, TransFat 0 g

1 pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
Water, oil and egg called for on cookie mix pouch
1/3 cup butter, melted
30 caramels, unwrapped
3 tablespoons heavy whipping cream
1 1/2 cups semisweet chocolate chips
3/4 cup heavy whipping cream
1/4 cup caramel sauce
1/2 teaspoon coarse sea salt

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