Chocolate tart recipes
Our top 3 of 14 Chocolate tart recipes
-
Chocolate Tart
-
White Chocolate Tart With Blackberries
-
Chocolate Mousse, Peppermint Thins Tart
-
Recent recipes
-
View all 14 variations
Tips
To decorate, drizzle with a little melted white chocolate. For a chocolate orange tart, replace the dark chocolate with dark chocolate orange. For a chocolate mint tart, use a mint 'chocolate orange'. Be sure not to add additional cold cream to the mixture, or to overheat, as it may split and go oily.
Ingredients
- FOR THE PASTRY
- 150 g Plain Flour (sieved)
- 85 g Unsalted butter, cold and cut into rough cubes
- 1 Egg yolk
- 25 g Caster sugar (normal or golden)
- 1 -2 tbsp Cold water
- FOR THE FILLING
- 200 g Dark chocolate
- 200 ml Double cream
- OPTIONAL
- 2 pieces (approx. 50 g) Preserved stem ginger (the kind in syrup in a jar), drained and chopped
- 2 pieces Crystallised ginger, sliced
- 200 g Fresh raspberries / blueberries
Method
- Make the pastry, line 4 mini tart tins (approx. 10cm diameter) and bake blind - see my recipe for easy fool-proof shortcrust pastry under Baking, or use shop-bought pastry. Or use shop-bought pastry shells for a really speedy tart!
- Break up the chocolate into pieces and put in a saucepan with the cream on a low to medium heat. Heat, stirring gently, until the chocolate has melted and it is smooth thick and evenly coloured - about 3 minutes.
- Pour into the prepared pastry cases. Chill in the fridge for at least an hour before serving.
- For the ginger tart, put some chopped up stem ginger in the base of each pastry case before pouring in the chocolate filling, and top with crystallised ginger when cool.
- Or, when cool, top with fresh raspberries or blueberries.
Love baking has contributed to these popular cooking recipes:
2 Comments
-
Junemoomin Sun May 23 2010 • Reply
What can you use instead of almond flour, or where can you buy it, never seen it before.
Ingredients
- FOR THE PASTRY
- 200g butter. softened
- 50g icing sugar
- 100g almond flour
- 1 egg
- 1 tsp vanilla essence
- 2 tbsp + 200g flour
- salt
- FILLING
- 70g white chocolate. chopped
- 2 tbsp + 60ml Cream
- blackberries / blueberries
Method
- Preheat the oven to 180C
- To make the pastry:
- 1. beat together all the ingredients (EXCEPT the 200g of flour) for the pastry until creamy in colour and smooth - no lumps!.
- 2. Then mix in the flour until you get a sticky dough.
- 3. Pull the dough together into a ball and put it in a plastic bag or wrap in cling film and put it in the fridge for at least an hour.
- 4. Flour a clean work surface ready to roll out the dough. roll out to about 1/2 cm thick and line greased and floured tart tins, refrigerate for a few mins and then prick the base with a fork
- 5. To keep the tarts from rising and bubbling cover with grease proof paper and put baking beans (or lentils) on top and then bake in the oven for 10 mins and then another 5 mins with the greaseproof paper and baking beans removed. Then leave to cool
- To make the filling:
- 1. Melt the chocolate with the 2 Tbsp cream in a double boiler (or very slowly in microwave)
- 2. Beat to a smooth mixture and then beat in the rest of the cream and put in the fridge for about 2 hours or better still leave overnight
- 3. Before filling the tarts, whip the chocolate cream a little (be careful not to overwhip or it will curdle)
- 4. Spoon into the tart shells and then top with blackberries.
Clem has contributed to these popular cooking recipes:
Be the first to comment
Add commentIngredients
- THE FILLING
- 10-12 Peppermint Thins
- 2 -Tubs Best Chocolate Mouse
- 4 Fine Crumbled Sweet Biscuits
- 150ml carton Double Cream
- 1- tspn Icing Sugar
- CHOCOLATE PASTRY BASE
- 180g Plain Flour
- 1-Tblspn Cocoa
- 120g Cubed Cold Butter
- 2- Tspns Caster Suger
- 2- Tspns Iced Water
- 1-Tspn Lemon Juice
Method
- The Pastry Base....Sift the Cocoa Powder and Flour well together in a large bowl. Add the Butter and Suger. Hand mix by fingertip to resemble bread crumbs. Add the Lemon Juice and Iced Water.
- Knead to a dough and chill for an hour in the fridge.
- Roll out to fit a 200mm wide shallow tart tin.
- Bake in preheated oven 180c for about 15-20 min's remove to cool.
- Place 'tile fashion' the Peppermint Thins on the cooling pastry base. Cutting some to fit. Leave to cool
- The Filling.....In a Bowl fold the Biscuit in with the Mousse
- to thicken then spread it evenly on the Thins. Chill for an hour.
- Add the Icing Suger with 1/4 teaspoon of peppermint essence (optional) to the Double Cream and Whip to thicken
- Spead on top of tart and decorate
Be the first to comment
Add comment