Chocolate Lovers Butterscotch Chiffon Tart Recipes

CHOCOLATE LOVERS' BUTTERSCOTCH CHIFFON TART

Steps:

• Make bittersweet chocolate dough:
• Blend together the flour, cocoa powder, and salt in a bowl. Using the metal blade in a food processor, pulse the butter and the powdered sugar together until combined. Add the flour and cocoa mixture to the food processor bowl and pulse until the mixture resembles coarse meal. Add the egg and pulse until incorporated. Dump the dough onto a piece of plastic wrap or into a plastic bag and gently knead until the dough holds together. Flatten into a 6-inch disk, cover with plastic wrap (or close plastic bag), and refrigerate for 30 minutes (until just firm enough to roll). Roll out dough into a 1/8-inch-thick circle between 2 lightly floured sheets of plastic wrap. Fit dough into ungreased tart pan. Patch any holes or rips by pressing in scraps of extra dough with your fingers. Trim excess dough so that there's 1/8 inch of dough above the top edge of the tart pan (to account for shrinkage while baking). Chill for 1 hour before baking.
• Put oven rack in middle position and preheat oven to 375°F. Lightly prick shell all over with a fork. If using pie weights: Line shell with parchment and fill with pie weights. Bake until pastry deepens in color (but does not brown), about 12 minutes. Remove parchment and bake for another 2 to 3 minutes more. If not using pie weights: Bake until pastry deepens in color (but does not brown), about 12 minutes. Check after the first 5 minutes; if center of tart puffs up, gently push down with the back of a spoon. Cool completely in the tart pan on a rack, about 20 minutes.
• Make butterscotch filling:
• Bring corn syrup, 3/4 cup sugar, and 2 tablespoons water to a boil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil mixture, without stirring, swirling pan occasionally, until it melts into a deep golden caramel, 7 to 9 minutes. Remove saucepan from heat and add butter, vinegar, and a pinch of salt, swirling pan until butter is melted. Add 1/3 cup cream and vanilla and simmer, stirring, 1 minute (sauce will be golden brown). Cool sauce to warm.
• While sauce is cooling, sprinkle gelatin over remaining 2 tablespoons water in a small saucepan and let stand 1 minute to soften, then heat over low heat until dissolved. Stir into butterscotch sauce and cool to room temperature.
• Beat egg whites with a pinch of salt in a large bowl with an electric mixer until they hold soft peaks, then add remaining tablespoon sugar and continue to beat until whites just hold stiff glossy peaks. Fold in butterscotch sauce gently but thoroughly. Beat remaining cream with cleaned beaters until it just holds stiff peaks, then fold into butterscotch mixture gently but thoroughly. Gently pour chiffon into cooled pastry shell, letting it mound, and chill, uncovered, until set, at least 2 hours.
• Make pecan topping:
• Cook pecans in butter with salt in a small heavy skillet over moderate heat, stirring frequently, until golden, about 5 minutes. Remove from heat and cool nuts completely.
• Let tart stand at room temperature, about 30 minutes. Just before serving, sprinkle cooled nuts over top of tart.

SILKIEST CHOCOLATE TART RECIPE BY TASTY

Steps:

• Make the tart dough: add the butter to a medium bowl and sift in the powdered sugar through a fine-mesh sieve. Using an electric hand mixer, beat until smooth.
• Beat the egg and add half at a time to the butter mixture, beating well to incorporate between additions.
• Sift in the flour and cocoa powder, and add the salt. Using a rubber spatula, mix the dough until the cocoa powder is evenly distributed. Wrap the dough in plastic wrap.
• Chill in the refrigerator for at least 30 minutes, or overnight (if you chill the dough overnight, let it sit at room temperature for 15-30 minutes before rolling out).
• Preheat the oven to 375˚F (190˚C).
• Grease a 9-inch (23-cm) tart pan and roll out the chilled dough to an 11-inch (28-cm) circle. Roll the dough around the rolling pin, then unroll the dough over the pan.
• Press the dough against the bottom and sides of the pan, then use the rolling pin to roll over the top of the pan, cutting off any excess dough (re-roll any excess dough and bake into cookies, if desired). Press the dough gently against the pan once more. Using a folk, prick some holes in the bottom of the crust so it doesn't puff up.
• Bake for 15 minutes, then remove the tart shell from the oven and reduce the temperature to 300˚F (150˚C)
• Make the filling: in a medium saucepan, heat the pan over high heat. Combine the water and butter, and bring to a boil. Add the instant coffee and stir until dissolved.
• Add the chocolate, sugar, and vanilla to a medium bowl and pour the hot butter mixture over. 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 chocolate is mostly set but the center jiggles slightly.
• Cool the tart for at least 30 minutes, or until cool to touch. Garnish with raspberries and sift powdered sugar over the top. Slice and serve.
• Enjoy!