EASY CHOCOLATE TART
Provided by Ree Drummond : Food Network
Categories dessert
Time 8h40m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
CHOCOLATE GLAZED CHOCOLATE TART
A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.
Provided by Paul Grimes
Categories Milk/Cream Chocolate Dessert Bake Valentine's Day Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make crust:
- Preheat oven to 350°F with rack in middle.
- Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes
- Make filling:
- Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
- Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
- Make glaze:
- Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water
- Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
CHOCOLATE TRUFFLE TART
Categories Chocolate Dairy Egg Dessert Bake Freeze/Chill Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
- Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
- Make filling while crust cools:
- Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
- Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
- Assemble and bake tart:
- Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
- Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.
CHOCOLATE TRUFFLE TART
This special occasion dessert takes a little time to put together, but it's much easier to make than it looks. It starts with a simple press-in chocolate cookie crust that doesn't require a rolling pin or chilling. The crust is filled with dark chocolate ganache and a layer of milk chocolate truffles. The truffles can be finished simply with cocoa powder, or coated in finely chopped nuts, powdered sugar or a colorful, tart powder made by crushing freeze-dried fruit. (Or you can skip the truffle recipe entirely and instead use store-bought truffles.) This is the moment to splurge on high-quality chocolate, as you'll taste it in the final result. Don't be tempted to use chocolate chips, as the added stabilizers make it difficult to achieve a shiny, creamy ganache. For picture-perfect slices, dip your knife in warm water before each cut and wipe it dry after.
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Time 3h
Yield One 9-inch tart
Number Of Ingredients 15
Steps:
- Make the milk chocolate truffles: In a small pot, bring the cream to a simmer over medium heat. Place the milk chocolate and butter in a medium bowl. Pour the hot cream over the chocolate and let sit for 1 to 2 minutes. Start to stir the chocolate in the center in small circles, gradually widening the circles as the mixture comes together and stirring until mixture is shiny, smooth and glossy. (If the chocolate doesn't fully melt, place the bowl over a medium pot of barely simmering water or in the microwave for 15 to 20 seconds and gently stir until smooth.)
- Pour the mixture into a 9-inch cake pan or other shallow baking dish. Let firm for 25 to 30 minutes until it appears set but is firm enough to be scooped. If it's still not set, pop it into the refrigerator until it reaches desired consistency.
- While the ganache firms, make the crust: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-low speed until smooth, 2 to 3 minutes. Add the egg and vanilla, and mix on medium speed to combine. Scrape the bowl well. Add the flour, cocoa and sea salt, and mix on low speed until dough is smooth.
- Place a 9-inch tart pan (preferably with a removable base) on a baking sheet. Turn out the dough into the prepared tart pan and use your fingers to press it into the pan and up the sides in an even layer. Smooth the dough with your fingers to even out any thicker spots, taking particular care in the corners to make sure it's not too thick. Use a paring knife held flush against the rim of the pan, and trim away the excess dough, leaving a clean edge. Dock the base of the dough a few times with a fork. (The crust is ready to be baked now, or it can be chilled for 30 minutes or up to overnight, if desired.)
- Chill the crust while you heat the oven to 350 degrees and place a rack in the center of the oven. Place the tart pan onto a baking sheet and bake until the crust appears firm and set, 18 to 20 minutes. Cool completely. If desired, gently slide the outside ring off the tart to remove it, and slide an offset spatula around the base of the tart to release it from the base of the pan. Gently transfer the crust to a serving plate.
- While the crust bakes, shape the milk chocolate truffles: Line a baking sheet with parchment paper. Scoop heaping teaspoon-size rounds of the ganache onto the baking sheet; you should have about 40 (1-inch) truffles. Chill for 5 to 10 minutes to firm slightly.
- Add your desired truffle coatings to small, shallow bowls. Working a few at a time, roll the chilled truffles between your hands to form them into neat 1-inch spheres. (Dust your hands and the balls lightly with cocoa powder in between rolling if it's too sticky.) Place each truffle into the coating of choice and roll until fully coated, then return them to the baking sheet.
- Make the ganache: In a small pot, bring the cream to a simmer over medium heat. Place the dark chocolate and butter in a medium bowl. Pour the hot cream over the chocolate and let sit for 1 to 2 minutes. Start to stir the chocolate in the center in small circles, gradually widening the circles as the mixture comes together and stirring until shiny, smooth and glossy. (If the chocolate doesn't fully melt, place the bowl over a medium pot of barely simmering water, or in the microwave for 15 to 20 seconds, and gently stir until smooth.) Pour the mixture into the cooled tart crust and spread into an even layer.
- Transfer the truffles to the tart crust, packing them relatively tightly into the crust and pressing them into the ganache in a single, even layer.
- Chill the tart for 30 minutes. When ready to serve, dip your knife in warm water before each cut and wipe it dry after. Store the finished tart at room temperature, in an airtight container or wrapped tightly with plastic wrap, for up to 4 days.
CHOCOLATE MINT TRUFFLE TART
Eating a slice of this decadent dessert is like biting into a smooth truffle candy. You can vary the flavor by using raspberry-flavored chocolate baking chips.-Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Combine cookie crumbs and 1/4 cup butter; press onto bottom and up sides of an ungreased 10-in. tart pan. Place tart pan on baking sheet; bake until crust is set, 12-15 minutes., In a small heavy saucepan, heat cream and remaining butter over medium heat until bubbles form around sides of pan. Place chocolate chips, sugar and vanilla in a bowl; pour cream mixture over chocolate and stir until chocolate is melted and sugar has dissolved. Slowly pour 1/3 of the warm chocolate mixture into eggs while stirring continuously; return egg mixture to chocolate and stir until smooth., Pour into prepared tart shell. Bake until center is just set (mixture will jiggle), 25-30 minutes. Cool completely on a wire rack. If desired, top with whipped cream, chopped chocolate and chocolate curls. Refrigerate.
Nutrition Facts : Calories 343 calories, Fat 24g fat (13g saturated fat), Cholesterol 83mg cholesterol, Sodium 174mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
DARK CHOCOLATE TRUFFLE TART
Espresso enhances and intensifies the dark chocolate flavor of my truffe tart. I make the crust with toasted walnuts and dust the cooled dessert with baking cocoa before serving. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place confectioners' sugar and walnuts in a food processor; pulse until walnuts are finely chopped. Add flour, cocoa and salt; pulse until blended. Add butter; pulse until mixture resembles coarse crumbs., Press dough onto bottom and up sides of a greased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes. Bake 10 minutes., Meanwhile, for filling, in a double boiler or metal bowl over hot water, melt chocolate and butter; stir until smooth. Stir in cream and espresso powder. Remove from heat; cool slightly. Whisk in eggs, egg yolk, sugar and vanilla., Pour filling into warm crust. Bake 20-25 minutes or until center is just set (mixture will jiggle). Cool completely on a wire rack. Dust with cocoa before serving.
Nutrition Facts : Calories 326 calories, Fat 24g fat (13g saturated fat), Cholesterol 85mg cholesterol, Sodium 42mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE TRUFFLE TART WITH CHOCOLATE NIB CRUST
I love to watch cooking shows on PBS. This was a recipe that I got from watching Caprial & Johns Kitchen. Super rich dessert, so you have been forewarned. It is easy and elegant for the dessert impaired! Your friends will think you went to cooking school!
Provided by Kitsmomma
Categories Tarts
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- To prepare the crust, place the cookie crumbs, nibs, and sugar in a bowl and mix well.
- Add the butter and mix until well moistened. Press into a 10 inch flan pan with a removable bottom. Chill.
- To prepare the filling, heat the cream, butter and rum in a sauce pan until boiling. Pour the hot cream over the chopped chocolate and let stand about 2 minutes. Whisk until smooth.
- Pour into prepared shell.
- Chill at least 2 hours.
- Serve cold with soft whipped cream.
Nutrition Facts : Calories 346.6, Fat 28.7, SaturatedFat 17.1, Cholesterol 88.7, Sodium 128.2, Carbohydrate 19.1, Fiber 0.6, Sugar 9.8, Protein 2.3
CHOCOLATE TRUFFLE TART
Adapted from "The Sugar Mill Caribbean Cookbook" by Jinx and Jefferson Morgan. Creamy chocolate filling in a chocolate crust with just a hint of coffee flavor. Easy to make and pretty to look at, this tart also transports well, making it perfect for picnics or gatherings. A delectable tart that will be the hit of the party!
Provided by evelynathens
Categories Tarts
Time 55m
Yield 1 9inch tart, 8 serving(s)
Number Of Ingredients 14
Steps:
- For the crust, put the flour, cocoa, salt, and sugar in to a food processor, and blend them by turning the machine on and off three or four times.
- Distribute the chilled butter pieces over the flour in the processor.
- Turn the machine on and off several times, until the mixture looks like small crumbs.
- Add the coffee, and turn the machine on briefly until the contents are well-mixed.
- Using your fingers, press the dough into the bottom and side of a 9-inch tart pan, Chill the crust for 15 minutes.
- Preheat the oven to 350 degrees.
- To make the filling, beat the chocolate, sugar, butter, milk, and Tia Maria together with a whisk.
- Add the beaten eggs and walnuts, and stir.
- Pout the filling into the chilled tart shell, and bake the tart for 30 to 40 minutes, or until the top is dry and firm.
- To decorate the tart, place strips of waxed paper in a criss-cross pattern o the top, and sift on powdered sugar.
- Carefully remove the paper.
- Serve with ice cream, if desired.
Nutrition Facts : Calories 656.3, Fat 49.3, SaturatedFat 27.8, Cholesterol 106.8, Sodium 90.3, Carbohydrate 59.7, Fiber 9.5, Sugar 23.7, Protein 12.1
CHOCOLATE TRUFFLE TART
A decadent dessert that combines a crisp cookielike crust with a dense bittersweet chocolate truffle filling. This can be prepared 1 day ahead of serving. Originally from a December 1989 issue of Bon Appetit featuring "Festive Holiday Menus".
Provided by Leslie in Texas
Categories Low Protein
Time 52m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- For Crust:.
- Combine flour,sugar,cocoa and salt in processor.
- Add butter and cut in until mixture resembles fine meal.
- Blend in vanilla and enough water by teaspoonfuls to bind dough.
- Gather dough into a ball; flatten into disk.
- Wrap in plastic and refrigerate at least 30 minutes.
- (Can be prepared 1 day ahead. Let dough stand 15 minutes at room temperature to soften slightly before rolling.).
- Preheat oven to 375 degrees.
- Roll dough out between sheets of waxed paper to 13 inch round (dough will be paper thin).
- Peel off top sheet of paper, invert dough into 11-inch-diameter tart pan with removable bottom.
- Press dough into bottom and up sides of pan.
- Peel off sheet of paper and pierce bottom of dough with fork.
- Bake until pastry is set, about 12 minutes; cool on rack.
- For Filling:.
- Scald 1 1/2 cups cream in heavy medium saucepan over medium heat; reduce heat to low.
- Add chocolate and stir until mixture is melted and smooth.
- Pour filling into tart shell.
- Refrigerate until firm, at least 4 hours.
- (Can be prepared 1 day ahead. Cover tart loosely with plastic wrap.).
- Before serving, sift 1 tablespoon of cocoa over tart.
- Spoon whipped cream into pastry bag fitted with medium star tip.
- Pipe rosettes of cream around border.
- Sprinkle shavings over rosettes, garnish with a strawberry or a few raspberries and serve.
Nutrition Facts : Calories 547, Fat 45.6, SaturatedFat 28.4, Cholesterol 152.8, Sodium 85.7, Carbohydrate 34.6, Fiber 2.5, Sugar 17, Protein 4.8
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