Best Chocolate Brandy Tart Recipes

APPLE-CHERRY-WHITE CHOCOLATE FRANGIPANE TART WITH GREEN APPLE SORBET AND CHERRY-APPLE BRANDY COMPOTE

Steps:

• For the pate brisee: In a food processor, blend the flour, sugar and salt with the butter until a coarse meal forms. Add the water and mix until a dough forms.
• Form the dough into a disc, sandwich it between two sheets of parchment paper, and roll into a 1/4-inch-thick slab. Chill for 30 minutes.
• Cut out circles of dough to fit six 4-inch tart pans; line the tart pans with the dough. Refrigerate until ready to use.
• For the frangipane filling: Combine the butter, cornstarch, almond paste, powdered sugar, dried cherries, white chocolate and egg in a food processor. Process to form a paste.
• For the tart: Fill the lined tart pans a little over halfway with frangipane filling. Top each with a nice fan of sliced apples.
• Bake in a preheated 375-degree oven for 15 minutes. Lower the heat to 325 degrees and continue baking until golden on the edges and set at the center, another 15 minutes.
• Remove from the oven and allow to cool before service.
• Unmold the tarts and glaze with melted apricot preserves.
• For the cherry-apple brandy compote: Mix the cherries, sugar, brandy and pectin in a saute pan and cook until thickened, about 10 minutes.
• Add a few drops of lemon juice and cook for another minute.
• Allow to cool, then puree and serve.
• For the green apple sorbet: Make a simple syrup by boiling the sugar and water together. Let cool to room temperature, about 1 hour.
• In a blender, puree the apples along with the simple syrup and the lemon juice until smooth; strain if a smoother texture is desired.
• Add the citric acid, and taste ¿ add more citric acid if needed to make sure the flavor is bright.
• Transfer the mixture to an ice-cream machine and spin according to manufacturer's instructions.
• Serve the tarts with compote and sorbet.

CHOCOLATE BRANDY TART

Steps:

• Preheat oven to 375 degrees F.
• Mix the graham cracker crumbs with 2 tbsp sugar and butter in a bowl.
• Press the crumb mixtures evenly into a 9 inch tart pan, covering bottom and sides. Bake 10 minutes. Cool.
• Place the water in the top of a double boiler set over hot water. Sprinkle in gelatin or agar and let stand for 5 minutes to soften. Add half the sugar and egg yolks. Whisk continually over a low heat until the gelatin dissolves and the mixture thickens. Do not boil.
• Remove from the heat and stir in the brandy.
• Set the pan in ice water and stir until it cools and thickens. It should not set completely.
• With an electric mixer, beat the salt and egg whites until they hold stiff peaks. Beat in the remaining sugar. Fold large dollops into the yolk mixture.
• Whip the cream until soft peaks form, then gently fold into the filling. Spoon into the prebaked crust and chill until set, 3-4 hours. Decorate with chocolate curls immediately before serving.