Chocolate Raspberry Tart With White Chocolate Cream Recipes

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CHOCOLATE-RASPBERRY TART



Chocolate-Raspberry Tart image

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

32 chocolate wafer cookies (about 8 ounces)
2 tablespoons sugar
Coarse salt
6 tablespoons (3/4 stick) unsalted butter, melted
12 ounces semisweet chocolate chips
1 1/4 cups heavy cream
1 1/2 cups fresh raspberries (6 ounces)

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

EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY



Easy Chocolate and Raspberry Tarts Recipe by Tasty image

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

3 cups chocolate biscuit
½ cup butter, melted
1 ¼ cups double cream
1 ¾ cups chocolate
raspberry, as desired
white chocolate, to drizzle
dark chocolate, to drizzle
icing sugar, as desired

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

WHITE CHOCOLATE RASPBERRY TART



White Chocolate Raspberry Tart image

Words can't describe...beautiful, creamy and delicious! Make this only when raspberries are in season and you'll be sure to impress your guests...if you don't keep it for yourself!

Provided by LovesSweets

Categories     Tarts

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup whipping cream
1 lb white chocolate (chopped into small pieces)
1/2 cup mascarpone cheese
2 cups raspberries
1 (9 inch) prebaked sweet pastry shells (23-cm)
1/2 cup shaved dark chocolate (optional)

Steps:

  • Bring cream to boil in large pot over medium heat. Remove from heat and stir in white chocolate until melted and smooth.
  • Stir in mascarpone cheese until mixture is smooth and uniform.
  • Pack raspberries in a tight layer over base of your favourite tart shell (but don't smush them!). Pour over chocolate mixture covering berries evenly. Some rapsberries may poke out.
  • Shave dark chocolate over tart if desired.

Nutrition Facts : Calories 491.3, Fat 31.7, SaturatedFat 16.4, Cholesterol 28.3, Sodium 178.9, Carbohydrate 48.3, Fiber 2.4, Sugar 34.9, Protein 5.4

CHOCOLATE RASPBERRY TART WITH WHITE CHOCOLATE CREAM



Chocolate Raspberry Tart With White Chocolate Cream image

This make ahead dessert features a creamy white chocolate filling, a decadent dark chocolate crust, and a crown of glazed raspberries. For the prettiest presentation, add the raspberry topping within an hour of serving. Do not remove the bottom of the springform pan; simply place it on your serving plate.

Provided by goldensfurever

Categories     Tarts

Time 1h

Yield 1 wedge, 12 serving(s)

Number Of Ingredients 18

1 tablespoon sugar
1 tablespoon unsweetened cocoa
6 sheets chocolate graham crackers
1 ounce bittersweet chocolate, chopped
1 dash salt
1 large egg white
cooking spray
1 cup nonfat milk
2 tablespoons sugar
2 large egg yolks
1 (1/4 ounce) envelope unflavored gelatin
3 ounces white baking chocolate, chopped
1 cup frozen Cool Whip Lite, thawed
4 cups fresh raspberries (about 1.5 pints)
1/2 cup apple jelly
1 tablespoon fresh lemon juice
chocolate curls (optional)
mint leaf (optional)

Steps:

  • Preheat oven to 350°F.
  • To prepare crust, place first 5 ingredients in a food processor; process until fine crumbs form.
  • Place 1 egg white in a small bowl; beat with a fork until frothy. Add 3 tablespoons on the beaten egg white through food chute with food processor on; process just until combined. Discard any remaining egg white. Press the crumb mixture into a 9-inch round removable bottom tart pan or a 9-inch springform pan coated with cooking spray. Bake at 350°F for 7 minutes. Cool completely on a wire rack.
  • To prepare the filling, combine milk, 2 tablespoons of sugar and an egg yolk in a small sauce pan. Sprinkle gelatin evenly over the mixture. Let stand 5 minutes. Cook over medium or until gelatin dissolves and mixture begins to thicken, stirring constantly. Remove from heat; add white chocolate, stirring until chocolate melts and mixture is smooth. Scrape white chocolate mixture into a medium bowl. Place bowl in a large ice-filled bowl until mixture cools and thickens (about 4 minutes), stirring constantly. (Do not allow gelatin mixture to set). Gently stir 1/4 cup whipped topping into white chocolate mixture; gently fold in remaining 3/4 cup of whipped topping. Scrape into prepared crust using a rubber spatula; Spread evenly to edge of the crust. Cover pan with plastic wrap; chill at least an hour.
  • To prepare topping, place raspberries in a large bowl. Remove plastic wrap from tart pan; removes sides of tart pan. Heat jelly in a small saucepan until melted, stirring constantly. Remove from heat; stir in juice. Drizzle jelly mixture over raspberries; toss gently to coat. Spoon raspberry mixture evenly over filling. Refrigerate uncovered, 15 minutes. Garnish with chocolate curls and mint leaves if desired.
  • calories 184 (29% from fat); fat 6g (sat. 3.1g, mono 0.6g, poly 0.3g); protein 3.6g; carb 30.5g; fiber 3.1g, chol 36mg; IRON 0.5mg; SODIUM 90mg; CALC 60mg.
  • Taken from Cooking Light, May 2007 Issue.

Nutrition Facts : Calories 143.7, Fat 4.2, SaturatedFat 2.4, Cholesterol 36.5, Sodium 46.2, Carbohydrate 25, Fiber 3, Sugar 18.9, Protein 3.1

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