Chocolate Grand Marnier Tart Recipes

FRENCH CHOCOLATE ORANGE TRUFFLE TART

Steps:

• In a small bowl, mix together the flour, sugar, and salt.
• Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
• Sprinkle the cold water onto the mixture and mix gently a few times, just until it forms a ball that holds together.
• Separate the dough into 2 balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for a few hours before working with it.
• Preheat the oven to 375 F.
• Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan.
• Fit the circle into the bottom and up the sides of the pan.
• Line the dough with pie weights or dried beans and bake for 15 minutes.
• Remove the pie weights and bake the shell for an additional 5 minutes.
• Set aside the pastry shell, still in the tart pan, to cool.
• In a small saucepan set over low-medium heat, bring the cream and orange zest to just simmering.
• Remove it from the heat and stir in the chocolate, Grand Marnier, and vanilla until the mixture is smooth and the chocolate is completely incorporated.
• Whisk a small amount of the hot chocolate cream into the beaten eggs.
• Transfer the tempered egg mixture back into the hot chocolate cream and whisk the mixture until it is smooth.
• Pour the orange chocolate filling into the prepared pastry and bake at 375 F for 18 to 25 minutes, until most of the filling is set and only the center jiggles slightly when the tart is moved.
• Allow the tart to cool in the pan on a wire rack for 15 minutes. Remove the tart ring and chill the tart in the refrigerator before serving.
• Slice and enjoy.

CHOCOLATE & GRAND MARNIER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking cocoa, salt, baking soda and baking powder; add to creamed mixture alternately with water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate, covered, 1 hour or until very cold., For filling, in a small saucepan, sprinkle gelatin over orange juice concentrate; let stand 1 minute. Stir in sugar. Heat and stir over low heat until gelatin is completely dissolved. Stir in 1/4 cup Grand Marnier and orange zest. Let filling stand at room temperature just until spreadable, stirring occasionally. (If mixture becomes too firm, warm in microwave to soften, about 10-15 seconds.), Meanwhile, using a long serrated knife, cut each cake horizontally in half. Brush layers with remaining Grand Marnier. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat twice. Top with remaining cake layer., To frost cake, cut a hole in the tip of a pastry bag or in a corner of a food-safe plastic bag and insert #829 or other large star pastry tip. Gently stir whipped cream; spoon into bag and pipe onto top and sides of cake. Refrigerate at least 4 hours before serving.

CHOCOLATE-GRAND MARNIER TART

Steps:

• For crust: Mix flour, sugar and salt in a medium bowl, add butter and cut in until mixture resembles coarse meal. Add egg mixture and mix just until dough comes together. Gather dough into ball, flatten into dics. Wrap in plastic and refrigerate at least 45 minutes. Position rack in center of oven and preheat to 375 degrees. Roll dough out on lightly floured surface to 1/4 inch thick round. Transfer to 9 inch diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang to inside edge press firmly. Pierce bottom of crust with fork. Line crust with foil fill with dried beans or pie weights. Bake 10 minutes. Remove foil and weights. Bake until crust is golden brown about 20 minutes more. Transfer to rack. Cool completely For Filling: Melt 4 ounces semisweet and 2 ounces unsweeteded chocolate in top od double boiler over simmering water, stirring until smooth. Remove from over water. Using electric mixer beat yolks to blend in medium bowl. Gradually add sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Beat in warm chocolate the grand marnier. Beat cream to peaks in large bowl.Fold 2 cups cream into chocolate mixture. Spoon filling into prepared tart shell smooth top. Spoon remaining whipped creaminto pastry bag fitted with medium star tip.Pipe wide decorative border around edge of tart. Using vegetable peeler shave 1 ounce semisweet chocolate over whipped cream. Sprinkle with peel. Chill at least 4 hours

CHOCOLATE-GRAND MARNIER TART

Steps:

• 1. Almond Crust: In a small bowl combine 1 1/2 cups toasted blanched almonds and 1/4 cup packed brown sugar. Place a portion at a time in a food processor bowl or blender container: cover and process or blend until nuts are finely ground. Transfer to medium bowl. Stir in all-purpose flour. Add melted unsalted butter or regular butter, stirring until well combined. Press mixture onto bottom and 1 inch up side of a 9 inch tart pan with a removable bottom or a 9 inch springform pan. Bake in a 325 degrees F oven about 20 minutes or until golden and firm to the touch. Cool crust in pan on a wire rack.
• 2. In a small saucepan, heat whipping cream over medium heat just until simmering. Remove from heat; whisk in semi-sweet chocolate until smooth. If desired, whisk in Grand Marnier. Cool about 30 minutes or until filling begins to thicken but is still pourable.
• 3. Spread marmalade over bottom of Almond Crust. Pour chocolate filling over marmalade. Cover and chill in refrigerator about 2 hours or until set. To serve, remove side of pan. Use a sharp knife to cut tart into wedges.

CHOCOLATE GRAND MARNIER CHEESECAKE

Steps:

• Lightly oil the base of a 9-inch spring form pan.
• Melt the butter in a pan, stir in the crushed cookies and press on to the base of the pan with clean fingers or the back of a spoon.
• Chill while preparing the filling.
• In a bowl, cream the sugar, Nutella and mascarpone or cream cheese until smooth.
• Add the melted chocolate and Grand Marnier and stir gently to combine.
• In a small glass bowl, dissolve the gelatin in the 1/4 cup of hot water (according to instructions on package).
• Fold the gelatin into the filling mixture along with the whipped cream.
• Pour this mixture over the base.
• Refrigerate for 4-5 hours, uncovered; do not unmold.
• To prepare the sauce, add the cream to the melted chocolate while it is still hot and stir in a tablespoon of Grand Mariner (or more to taste).
• When the cheesecake has set, pour the sauce over the top while it is still in the mold.
• Set back in the refrigerator for 15-20 minutes before unmolding and serving.
• Garnish with orange zest or crushed hazelnuts, if desired.

GRAND MARNIER CHOCOLATE TRUFFLES

Steps:

• Chop the chocolates finely with a sharp knife.
• Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils.
• Turn off the heat and allow the cream to sit for 20 seconds.
• Pour the cream through a fine-meshed sieve into the bowl with chocolate.
• With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted.
• Whisk in the Grand Marnier, if using, coffee, and vanilla.
• Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper.
• Refrigerate for 30 minutes, until firm.
• Roll each dollop of chocolate in your hands to roughly make a round ball.
• Roll in confectioners' sugar, cocoa powder, or both.
• These will keep refrigerated for weeks, but serve at room temperature.

CHOCOLATE GANACHE TART WITH BLUEBERRY GRAND MARNIER SAUCE RECIPE - (4.5/5)

Steps:

• Sweet Crust: Preheat oven to 375F. In a bowl, cream butter and 1/2 cup sugar. Add flour and mix until dough forms. Shape dough into disc and chill in fridge for 15 minutes. Remove dough, place on parchment lined cutting board, dusted with pastry flour and roll to 1/8 inch thick. Grease mould so tart lifts easily. Transfer dough in 9 inch tart mould. Chill in fridge for 30 minutes. Bake on a tray until golden, approx. 25 minutes, rotating halfway through. Cool. Place chocolate in bowl. In saucepot, scald cream and pour over chocolate. Whisk until smooth. Pour into crust. Chill in fridge. Blueberry Sauce: Place blueberries, Grand Marnier, remaining sugar, zest and juice of orange in saucepot. Cook until blueberries are soft and sugar dissolves, cool. Puree and strain until smooth. Add lemon juice to taste. Slice tart and garnish with blueberry sauce. Add dark and white chocolate curls. Serve.