Indulge in a delightful symphony of flavors with our exquisite Chocolate Tart with Chocolate Chip Cookie Crust. This dessert masterpiece artfully blends the richness of chocolate with the nostalgic charm of a classic cookie crust. Embark on a culinary journey with our step-by-step guide, where you'll discover the secrets to crafting a velvety smooth chocolate filling embraced by a crisp and buttery cookie crust. Along the way, you'll also uncover variations of this beloved dessert, including a gluten-free version for those with dietary restrictions. Get ready to tantalize your taste buds and impress your loved ones with this decadent treat.
Here are our top 5 tried and tested recipes!
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 CHIP COOKIE TART
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes one 9-inch tart or pie plus about 1 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Spray a 9-inch tart pan with a removable bottom or a 9-inch pie tin with vegetable-oil cooking spray; set aside. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
- Press 3 cups of this dough into prepared pan. Bake until edges are golden and center is almost set, 40 to 45 minutes. Let cool at least 20 minutes, and remove from pan. Bake remaining dough as cookies at 350 degrees for 8 to 10 minutes.
CHOCOLATE CHIP COOKIE PIE CRUST
Steps:
- Put the cookies in a food processor and pulse until finely ground; transfer to a bowl. Add the brown sugar and cinnamon and mix to combine. Pour in the melted butter and stir until the cookies are evenly coated with the butter.
- Press the mixture into a 9-inch pie plate to form a pie crust, making sure that all surfaces are even. If you're making a no-bake pie, bake the crust before adding the filling: Bake at 375 degrees F until the crust is dry, about 10 minutes; the time will vary depending on how crispy the cookies are. If the pie you are preparing is baked, do not pre-cook the crust. Add the filling and cook the pie according to the recipe instructions.
CLASSIC CHOCOLATE TART
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
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
GLUTEN-FREE CHOCOLATE CHIP COOKIE ICE CREAM PIE
Delight your family with this frozen dessert! Enjoy this pie made using Betty Crocker® Gluten Free chocolate chip cookie mix and layered with vanilla ice cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In medium bowl, stir cookie mix, butter, vanilla and egg until soft dough forms. Divide dough in half (about 2 cups in each half). With half of the dough, shape, bake and cool cookies as directed on box. Reserve for another use.
- Meanwhile, stir cocoa into remaining half of dough. Crumble dough onto cookie sheet with sides. Bake 8 to 10 minutes until dough is baked through and just starting to turn light brown. Cool 5 minutes; toss with spatula to make crumbs.
- In ungreased 9-inch glass pie plate, press 1 cup of the cookie crumbs. Place small scoops of ice cream in single layer over crust; sprinkle with 3/4 cup of the crumbs. Top with remaining ice cream and crumbs. Cover; freeze at least 2 hours.
- In small microwavable bowl, microwave chocolate fudge topping on High 10 to 15 seconds. Drizzle topping over pie just before serving.
Nutrition Facts : Calories 670, Carbohydrate 93 g, Cholesterol 100 mg, Fat 6, Fiber 1 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 59 g, TransFat 1 g
Tips:
- Use high-quality chocolate for the best flavor. A good rule of thumb is to use chocolate that contains at least 70% cocoa solids.
- Make sure the butter and cream cheese are at room temperature before you start baking. This will help them blend together smoothly.
- Don't overmix the cookie dough. Overmixing will make the cookies tough.
- Chilling the cookie dough before baking will help it hold its shape and prevent it from spreading too much.
- Bake the chocolate tart until the filling is just set. Overbaking will make the filling dry and crumbly.
- Let the chocolate tart cool completely before serving. This will allow the filling to firm up.
Conclusion:
This chocolate tart with chocolate chip cookie crust is a delicious and easy-to-make dessert that is perfect for any occasion. The rich chocolate filling is perfectly complemented by the crispy cookie crust. And the best part is, it's a no-bake recipe, so you can have it ready in no time.
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