EASY MIXED BERRY AND CHOCOLATE TART RECIPE BY TASTY
Add a little indulgence into your quarantine with this quick and easy puff pastry tart. We use mostly frozen ingredients and a few pantry staples, but this simple dessert is not lacking in flavor!
Provided by Andrew Pollock
Categories Bakery Goods
Time 55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the bottom third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Fill a small saucepan with about an inch of water and bring to a strong simmer. Place a medium heatproof bowl over the pot (making sure the bottom isn't touching the water) and add the chocolate chips. Melt, stirring often, until completely smooth, about 2 minutes. Remove the pot from the heat but leave the bowl sitting over the water so the chocolate stays warm. Alternatively, microwave the chocolate chips in 30-second intervals, stirring between, until melted and smooth.
- In a medium bowl, toss the thawed berries with the cornstarch and granulated sugar until fully coated.
- Lay the thawed puff pastry sheet on the prepared baking sheet. Drizzle the melted chocolate over to the center of the pastry and spread evenly, leaving a 1½-inch border around the edges. Scoop the berries on top of the chocolate. Fold the edges of the pastry over the berries.
- In a small bowl, whisk together the honey and warm water until fully combined. Brush the honey mixture over the exposed pastry.
- Bake the tart until the pastry is puffed and golden brown, 18-20 minutes. Remove the tart from the oven and let cool for 15-20 minutes.
- Dust the tart with powdered sugar, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 359 calories, Carbohydrate 46 grams, Fat 18 grams, Fiber 3 grams, Protein 4 grams, Sugar 22 grams
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 AND BERRY TART
Categories Berry Chocolate Dessert Bake Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
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.
EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY
Here's what you need: chocolate biscuit, butter, double cream, chocolate, raspberry, white chocolate, dark chocolate, icing sugar
Provided by Ellie Holland
Categories Desserts
Yield 12 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 321 calories, Carbohydrate 25 grams, Fat 24 grams, Fiber 1 gram, Protein 3 grams, Sugar 17 grams
CHOCOLATE-RASPBERRY TART
This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 7
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.
Nutrition Facts : Fiber 4 g
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BERRY CHOCOLATE TART RECIPE | HERSHEYLAND
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- Beat butter and powdered sugar in small bowl until smooth; add flour, beating until blended. Using fingers, press mixture onto bottom and up sides of 9-1/2-inch or 11-inch round tart pan with removable bottom. Bake 20 to 25 minutes or until lightly browned; cool completely.
- Place milk in medium microwave-safe bowl. Microwave at Medium (50%) 1 to 1-1/2 minutes until hot, but not boiling. Using whisk, stir in egg yolks, granulated sugar and salt. Microwave at Medium 30 seconds at a time, stirring after each heating, until hot, smooth and slightly thickened; stir in chocolate chips until melted and mixture is smooth. Pour into prepared crust. Place plastic wrap directly onto surface; refrigerate until firm.
- Remove plastic wrap from filling just before serving. Cut strawberries into 1/4-inch slices; arrange over top of tart. Serve cold; refrigerate leftover tart.
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