Best 20 Chocolate Tart Recipes

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Indulge in the symphony of flavors with our delectable Chocolate Tart recipes, a harmonious blend of rich, velvety chocolate and crisp, flaky crust. Embark on a culinary journey with our curated collection of classic and innovative tart variations, each offering a unique taste experience. From the timeless simplicity of a Classic Chocolate Tart to the sophisticated elegance of a French Chocolate Tart, our recipes cater to every palate. Discover the secrets of creating a perfectly smooth and luscious chocolate filling, complemented by a buttery, crumbly crust that melts in your mouth. Explore the art of tempering chocolate for a glossy, mirror-like finish that adds a touch of sophistication to your dessert. But that's not all - delight in the creative twists we bring to the classic chocolate tart, such as our White Chocolate Raspberry Tart, where tangy raspberries burst through a creamy white chocolate filling, or our Salted Caramel Chocolate Tart, where a sprinkle of sea salt enhances the richness of the chocolate and caramel. With step-by-step instructions, detailed ingredient lists, and expert tips, our recipes ensure that every bite of your homemade chocolate tart is an unforgettable experience, leaving you and your loved ones craving for more.

Let's cook with our recipes!

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

CHOCOLATE GLAZED CHOCOLATE TART



Chocolate Glazed Chocolate Tart image

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

For crust:
9 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
5 tablespoons unsalted butter, melted
1/4 cup sugar
For filling:
1 1/4 cups heavy cream
9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
For glaze:
2 tablespoon heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water
Equipment:
a 9-inch round fluted tart pan (1 inch deep)

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



Chocolate Truffle Tart image

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

For crust
28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 1/2 cups)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely
For filling
1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped
3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/2 cup heavy cream
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Garnish: unsweetened cocoa powder for sprinkling
Special Equipment
an 8-inch (20-cm) round springform pan

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 CARAMEL TART



Chocolate Caramel Tart image

It is hard to believe in this day and age - when salted caramel ice cream is almost as ubiquitous as vanilla - that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.

Provided by Amanda Hesser

Categories     dessert

Time 1h15m

Yield 10-inch tart (12 to 16 servings)

Number Of Ingredients 16

1/2 cup (1 stick) salted butter, at room temperature
1/2 cup plus 1 tablespoon confectioners' sugar
1/4 cup unsweetened cocoa
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2 cups sugar
1/2 cup water
1/4 cup corn syrup
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
2 tablespoons creme fraiche (available at specialty food markets)
PInch of salt
3 1/2 ounces extra-bittersweet chocolate (70 to 85%), chopped
1/2 cup heavy cream
Fleur de sel

Steps:

  • Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
  • Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
  • Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
  • Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
  • Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 14 grams, Sodium 243 milligrams, Sugar 42 grams, TransFat 1 gram

CHOCOLATE GANACHE TART



Chocolate Ganache Tart image

Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h20m

Number Of Ingredients 9

3 tablespoons slivered blanched almonds
6 tablespoons sugar
1 1/4 cups (spooned and leveled) unbleached all-purpose flour
1/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
12 ounces bittersweet chocolate, coarsely chopped
1 1/4 cups heavy cream
1 teaspoon pure vanilla extract
Lightly sweetened whipped cream, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when pinched with fingers).
  • Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough into the bottom and up the sides of pan.
  • Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
  • Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
  • Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or refrigerate for 1 hour. Serve with whipped cream, if desired.

CLASSIC CHOCOLATE TART



Classic Chocolate Tart image

An easy recipe for a chocolate ganache tart. Very rich, buttery, and chocolaty. I cut into small slices and serve with a cold glass of milk or a hot cup of coffee.

Provided by Yoly

Time 3h10m

Yield 12

Number Of Ingredients 7

1 ¼ cups all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
½ cup cold butter
2 teaspoons water
1 cup heavy whipping cream
2 cups semisweet chocolate chips

Steps:

  • Combine flour, sugar, and salt in a food processor. Pulse to combine. Add cold butter and pulse until crumbly. Slowly add water to food processor until mixture comes together. Refrigerate for 1 hour.
  • Flour a work surface and a rolling pin. Roll out dough into a 10-inch disc.
  • Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch tart pan.
  • Carefully place dough into the prepared tart pan. Trim dough from the edges of the pan. Prick holes into the dough on the bottom and along the sides of the pan.
  • Bake in the preheated oven until lightly browned, 20 to 23 minutes. Remove from oven and allow to cool completely, about 1 hour.
  • Pour heavy whipping cream into a microwave-safe bowl. Microwave for 2 minutes or until bubbles start to form along outside of the bowl. Add chocolate chips and let sit for 15 to 20 seconds. Whisk until smooth. Pour chocolate ganache into cooled crust. Let cool at room temperature until set, about 30 minutes. Keep refrigerated.

Nutrition Facts : Calories 321.8 calories, Carbohydrate 29.2 g, Cholesterol 47.5 mg, Fat 23.5 g, Fiber 2 g, Protein 3 g, SaturatedFat 14.4 g, Sodium 113.8 mg, Sugar 16.4 g

EASY CHOCOLATE TART



Easy Chocolate Tart image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 8h40m

Yield 6 to 8 servings

Number Of Ingredients 8

One 14-ounce package chocolate sandwich cookies, such as Oreos
1 stick (8 tablespoons) salted butter, melted
1 1/2 cups heavy cream
3 tablespoons salted butter
12 ounces dark chocolate, chopped
12 ounces milk chocolate, chopped
4 ounces white chocolate
2 teaspoons coconut oil

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.

SILKIEST CHOCOLATE TART RECIPE BY TASTY



Silkiest Chocolate Tart Recipe by Tasty image

Here's what you need: unsalted butter, powdered sugar, large egg, all-purpose flour, cocoa powder, salt, water, butter, instant coffee, dark chocolate, sugar, vanilla, salt, large eggs, fresh raspberry, powdered sugar

Provided by Rie McClenny

Categories     Desserts

Yield 8 servings

Number Of Ingredients 16

½ cup unsalted butter, 1 stick, softened
½ cup powdered sugar
1 large egg, room temperature
1 ½ cups all-purpose flour
2 tablespoons cocoa powder
¼ teaspoon salt
⅓ cup water
½ cup butter, 1 stick
1 teaspoon instant coffee
1 cup dark chocolate, chopped
⅓ cup sugar
1 tablespoon vanilla
1 pinch salt
3 large eggs
1 pt fresh raspberry, for serving
powdered sugar, for serving

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!

Nutrition Facts : Calories 500 calories, Carbohydrate 43 grams, Fat 34 grams, Fiber 4 grams, Protein 8 grams, Sugar 24 grams

EASY CHOCOLATE RASPBERRY TART



Easy Chocolate Raspberry Tart image

Provided by Food Network Kitchen

Time 1h45m

Number Of Ingredients 9

2 store-bought 9-inch refrigerated pie crusts
3/4 cup heavy cream
1/2 cup milk
1/4 cup sugar
8 ounces bittersweet chocolate, finely chopped
1 large egg, slightly beaten
1/2 cup raspberry jam
1 tablespoon unsweetened cocoa powder, for garnish
Raspberries, for garnish

Steps:

  • 1. Preheat the oven to 375 degrees F. Open up the 2 pieces of pie crust dough and lay one down on your work surface. Dip your finger in water and run it around the perimeter of the dough. Place the second piece on top; the water will help them adhere to each other. Roll out the combined dough to a 12-inch circle and press into a 9-inch tart pan. Use a fork to gently prick holes all over the bottom of the crust. With your rolling pin, roll over the top of the tart pan to trim the excess dough. Place a piece of nonstick foil down onto the dough and fill it with dried beans, uncooked rice or pastry beans. Bake until the tart begins to cook and brown slightly, about 20 minutes; remove the foil and bake until a deep golden brown, for an additional 20 minutes. Set aside to cool while making the filling. The crust can also be made 1 day in advance, cooled and then covered in foil for later use.
  • 2. Heat the cream, milk and sugar in a medium saucepan over low heat until the sugar is dissolved and the liquid is simmering, about 5 minutes. Add the chocolate, turn off the heat and let stand for 5 minutes. Whisk until the chocolate is thoroughly melted and the mixture is blended. Set aside to cool for 5 minutes. Use a rubber spatula to gently fold the egg into the cooled chocolate mixture.
  • 3. Spread the jam over the bottom of the tart. Pour the chocolate mixture into the prepared tart over the jam and bake until the filling is slightly firm but still has a bit of movement in the center, 25 to 30 minutes. Remove from the oven and place on a rack to cool.
  • 4. Dust with cocoa powder and garnish with raspberries. Serve at room temperature or chilled.

CHOCOLATE GANACHE AND RASPBERRY TART



Chocolate Ganache and Raspberry Tart image

Provided by Anna Pump

Categories     Milk/Cream     Food Processor     Chocolate     Dessert     Bake     Valentine's Day     Raspberry     Kahlúa     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makaes 8 servings

Number Of Ingredients 12

1 1/2 cups unbleached all purpose flour
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons powdered sugar
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon plus 1 1/2 teaspoons water
1/2 cup heavy whipping cream
6 ounces bittersweet or semisweet chocolate, chopped
1 1/2 teaspoons Kahlú a, other coffee flavored liqueur, or strong coffee
1 teaspoon vanilla extract
4 cups fresh raspberries (three 6-ounce containers)
3 tablespoons seedless raspberry jam

Steps:

  • Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.
  • Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
  • Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.
  • Bake crust until golden, 25 minutes; cool.
  • Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.
  • Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.

WHITE CHOCOLATE-CREAM CHEESE FRUIT TART



White Chocolate-Cream Cheese Fruit Tart image

This tart recipe is easy and so delicious! The crust is crisp and buttery. Any combination of fresh fruits can be used. I used strawberries, blueberries, and raspberries.

Provided by Yoly

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h45m

Yield 12

Number Of Ingredients 13

¾ cup butter, softened
½ cup confectioners' sugar
1 ½ cups all-purpose flour
1 (12 ounce) package white chocolate chips, melted and cooled
¼ cup heavy cream
8 ounces cream cheese, softened
1 cup water
½ cup white sugar
2 tablespoons cornstarch
2 tablespoons corn syrup
2 cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease a 12-inch tart pan.
  • Beat butter and confectioners' sugar together in a bowl using an electric mixer until light and fluffy. Mix in flour until mixture is crumbly. Press into the prepared tart pan.
  • Bake crust until lightly browned, 25 to 30 minutes. Let cool completely.
  • Beat melted and cooled white chocolate and heavy cream in a bowl until smooth. Mix in cream cheese until thoroughly combined. Spread over cooled crust. Chill in the refrigerator for 30 minutes.
  • Combine 1/2 cup water and white sugar in a saucepan and bring to a boil. Mix remaining 1/2 cup water and cornstarch together in a bowl until cornstarch dissolves; add to sugar mixture. Cook and stir until mixture thickens and clears, about 5 minutes. Stir in corn syrup and return to a boil. Remove glaze from heat and let cool for 10 minutes.
  • Arrange strawberries, blueberries, and raspberries over cream cheese layer and brush with glaze. Chill for at least 1 hour; store in refrigerator until ready to serve.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 50.8 g, Cholesterol 64.1 mg, Fat 30.2 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 18.6 g, Sodium 173.1 mg, Sugar 33.4 g

CHOCOLATE MINT TRUFFLE TART



Chocolate Mint Truffle Tart image

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

2 cups Oreo cookie crumbs
3/4 cup softened butter, divided
1 package (10 ounces) mint chocolate chips
1/2 cup sugar
2 teaspoons vanilla extract
1 cup heavy whipping cream
3 large eggs at room temperature, lightly beaten
Chopped dark chocolate, chocolate curls, whipped cream, optional

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.

CHOCOLATE AND STRAWBERRY TART RECIPE BY TASTY



Chocolate And Strawberry Tart Recipe by Tasty image

Here's what you need: chocolate cookie, butter, double cream, dark chocolate, strawberry, dark chocolate, white chocolate, powdered sugar

Provided by Milloni Merchant

Categories     Desserts

Yield 4 servings

Number Of Ingredients 8

3 cups chocolate cookie
1 cup butter, melted
1 cup double cream
2 cups dark chocolate
1 cup strawberry
dark chocolate, melted
white chocolate, melted
powdered sugar, to serve

Steps:

  • Add the cookies to the bowl of a food processor and pulse until crumbs form. Mix in the melted butter, stirring to combine.
  • Transfer the biscuit mixture to a 9 inch (23 centimeters) cake tin lined with parchment paper and press to form an even base. Freeze for 10 minutes.
  • Add the double cream and chocolate to a pot over medium heat, gently stirring until the chocolate is melted.
  • Pour the chocolate over the biscuit base and top with the strawberries.
  • Refrigerate for 3 hours, until set. Drizzle with melted dark and white chocolate and coat with icing sugar.
  • Enjoy!

CHOCOLATE-PECAN TART



Chocolate-Pecan Tart image

This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h15m

Number Of Ingredients 9

1 store-bought refrigerated pie crust (not in a pie plate)
2 large eggs
2/3 cup sugar
1/2 cup light corn syrup
4 teaspoons unsalted butter, melted, plus 2 teaspoons, chilled and cut into small pieces
3/4 teaspoon vanilla extract
1/4 cup semisweet chocolate chunks
1 1/3 cups pecan halves
1 tablespoon bourbon (optional)

Steps:

  • Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.
  • In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.
  • Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving.

TRIPLE CHOCOLATE AND RASPBERRY TART



Triple Chocolate and Raspberry Tart image

This tart is surprisingly delicious. It sounds great and tastes even better. It is hard to stop at just one piece.

Provided by Robin Raef

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 40m

Yield 8

Number Of Ingredients 7

nonstick cooking spray
½ (9 ounce) package chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
10 tablespoons raspberry jelly, melted, divided (such as Smucker's®)
2 cups fresh raspberries
¼ cup white chocolate chips (such as Ghirardelli®)
1 teaspoon vegetable oil, divided
¼ cup semisweet chocolate chips (such as Nestle® Toll House®)

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
  • Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
  • Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
  • Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
  • Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
  • Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
  • To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 37.7 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 97.9 mg, Sugar 27.2 g

DARK CHOCOLATE GANACHE TART



Dark Chocolate Ganache Tart image

This is a melt-in-your mouth, decadent chocolate ganache tart that I make for special dinner parties. It's easy and quick to make. Friends and family love it! Delicious on its own, or served with a dollop of sweetened whipped cream and a drizzle of caramel sauce. It's best if you use Belgian chocolate.

Provided by Loll

Categories     Desserts     Pies     Tarts

Time 3h25m

Yield 12

Number Of Ingredients 6

1 cup chopped pecans
½ cup packed brown sugar
3 tablespoons all-purpose flour
3 tablespoons chilled butter, cubed
8 ounces Belgian bittersweet dark chocolate, chopped
1 cup heavy cream

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine pecans, brown sugar, and flour in a small bowl. Cut in butter using a pastry blender or 2 knives until pea-size crumbs form. Press mixture into the bottom and sides of a 9-inch tart pan with a removable bottom.
  • Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Let cool completely on a wire rack, about 30 minutes.
  • While crust cools, place chocolate in a glass bowl. Set aside. Pour heavy cream into a small saucepan over medium heat; cook until edges of cream just begin to bubble, but do not boil. Pour hot cream over chocolate and whisk until chocolate is melted and incorporated into cream. Let filling cool for 20 minutes.
  • Pour filling into cooled crust. Chill torte in the refrigerator for 2 hours. Remove sides of pan prior to cutting.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 25 g, Cholesterol 34.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 9.8 g, Sodium 35.5 mg, Sugar 9.3 g

WHITE CHOCOLATE FRUIT TART



White Chocolate Fruit Tart image

It takes a little time to make, but this tart is absolutely marvelous, especially in summer when fresh fruit is in abundance. -Claire Darby, New Castle, Delaware

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 16

3/4 cup butter, softened
1/2 cup confectioners' sugar
1-1/2 cups all-purpose flour
FILLING:
1 package (10 to 12 ounces) white baking chips, melted and cooled
1/4 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1 can (11 ounces) mandarin oranges
1 can (8 ounces) pineapple chunks
1 pint fresh strawberries, sliced
2 kiwifruit, peeled and sliced
GLAZE:
3 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon lemon juice
Minced fresh basil or fresh mint, optional

Steps:

  • In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300° for 25-30 minutes or until lightly browned. Cool on a wire rack., For filling, in a small bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes. , Drain oranges and pineapple, reserving 1/2 cup fruit juices. Arrange the oranges, pineapple, strawberries and kiwi over filling., For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved fruit juices until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool., Brush glaze over fruit. Refrigerate for 1 hour before serving. If desired, sprinkle with fresh basil or mint. Refrigerate leftovers.

Nutrition Facts : Calories 335 calories, Fat 21g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 133mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE, PECAN, AND CARAMEL TART



Chocolate, Pecan, and Caramel Tart image

Categories     Milk/Cream     Food Processor     Chocolate     Nut     Dessert     Bake     Kid-Friendly     Kentucky Derby     Pecan     Double Boiler     Bon Appétit     Small Plates

Yield Makes 12 to 14 servings

Number Of Ingredients 9

7 whole graham crackers, broken into pieces
2 tablespoons plus 1 cup sugar
6 tablespoons unsalted butter, melted
2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 cups (about) pecan halves, toasted
1/4 cup water
1 cup whipping cream
2 tablespoons unsalted butter
6 ounces milk chocolate, chopped

Steps:

  • Preheat oven to 350°F. Blend crackers and 2 tablespoons sugar in processor until fine crumbs form. Add melted butter; process until moist clumps form. Press mixture firmly over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until golden and firm, about 7 minutes. Cool completely on rack.
  • Stir bittersweet chocolate in top of double boiler set over simmering water until melted and smooth. Pour chocolate into tart crust. Using small metal spatula, spread over bottom of crust. Arrange 1 1/2 cups pecans in single layer over chocolate.
  • Mix 1/4 cup water and 1 cup sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Remove from heat. Add 3/4 cup cream and 2 tablespoons butter (mixture will bubble vigorously). Set over low heat; stir until caramel is smooth, about 1 minute. Pour over pecans atop chocolate in crust. Chill until set, about 45 minutes. Stir milk chocolate and 1/4 cup cream in heavy saucepan over low heat until smooth. Pour over caramel; spread evenly. Arrange 1/2 cup pecans around edge of tart. Chill at least 8 hours and up to 1 day.

FAVORITE CHOCOLATE-BOURBON PECAN TART



Favorite Chocolate-Bourbon Pecan Tart image

I grew up in Louisiana where, as in most of the South, pecan pie is a staple. This tart variation is extra good because it includes chocolate. I decided to up the decadence even more by adding bourbon and drizzling some caramel on top. -Amber Needham, San Antonio, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
1/2 cup semisweet chocolate chips
2 large eggs, room temperature
3/4 cup dark corn syrup
1/2 cup sugar
1/4 cup butter, melted
2 tablespoons bourbon
1/4 teaspoon salt
1 cup pecan halves, toasted
1/4 cup hot caramel ice cream topping

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips., Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes. , Cool on a wire rack. Cut into slices. Serve with caramel topping.

Nutrition Facts : Calories 357 calories, Fat 20g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 250mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

WHITE CHOCOLATE CRANBERRY ALMOND TART



White Chocolate Cranberry Almond Tart image

A sweet white chocolate drizzle perfectly balances the tangy cranberries in my signature holiday dessert. I also make this tart for local coffee houses and restaurants. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup slivered almonds, toasted
3 tablespoons sugar
1-2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup butter, melted
1/4 cup heavy whipping cream
2/3 cup white baking chips
FILLING:
2 cups fresh or frozen cranberries
1 cup sugar
1/2 cup dried cranberries
1/3 cup orange juice
2 tablespoons butter
TOPPING:
2/3 cup white baking chips
2 teaspoons shortening
1/3 cup slivered almonds, toasted

Steps:

  • Preheat oven to 375°. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack., In a saucepan, combine filling ingredients; bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips., Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate 2 hours or until cold. , In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.

Nutrition Facts : Calories 393 calories, Fat 18g fat (9g saturated fat), Cholesterol 25mg cholesterol, Sodium 115mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.

Tips:

  • Make sure to use high-quality chocolate for the best flavor. A dark chocolate with a cocoa content of at least 70% is ideal.
  • Don't overwork the dough. If you do, the tart will be tough.
  • Chill the dough for at least 30 minutes before rolling it out. This will make it easier to work with and less likely to crack.
  • Use a tart pan with a removable bottom for easy removal of the tart.
  • Bake the tart in a preheated oven to ensure even cooking.
  • Let the tart cool completely before serving. This will allow the flavors to meld and the chocolate to set.

Conclusion:

This chocolate tart is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor and creamy texture, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this chocolate tart a try. You won't be disappointed!

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