Best Chocolate Cream Tart Recipes

WHITE CHOCOLATE-CREAM CHEESE FRUIT TART

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.

CHOCOLATE-STRAWBERRY CREAM CHEESE TART

Steps:

• Preheat oven to 375 °. In a small bowl, combine the first five ingredients; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until crust is set. Cool on a wire rack., In another small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread over bottom of prepared crust. Arrange strawberry halves, cut side down, over filling. Cover and refrigerate at least 1 hour., Just before serving, drizzle fudge topping over tart. Refrigerate leftovers.

DARK CHOCOLATE COCONUT CREAM TART

Steps:

• For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
• Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
• For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
• Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
• For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
• Spoon the whipped cream over the tart and garnish as desired.

CHOCOLATE CREAM TART

Steps:

• Make the crust: Preheat oven to 350 degrees. In a food processor, pulse wafers until fine crumbs form. Add butter, sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch fluted tart pan. Bake until crust is fragrant, about 15 minutes. Let cool completely on a wire rack.
• Make the filling: In a medium saucepan, heat milk, egg yolks, sugar, and cornstarch over medium-high, whisking occasionally, until simmering. Reduce heat to medium and add chocolate. Continue to cook, stirring constantly, until bubbling and thick, 4 to 5 minutes (about 2 minutes after it comes to a boil). Add salt and remove from heat. Stir in vanilla or bourbon. Let cool about 10 minutes, whisking 2 or 3 times.
• Pour custard into baked and cooled crust. Press a piece of plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours or up to 1 day.
• Make the topping: With an electric mixer on medium-high speed, whisk cream just until soft peaks form. Add confectioners' sugar and whisk until stiff peaks form. Spread whipped cream over custard. Garnish tart with chocolate curls just before serving.

AMARETTO CHOCOLATE TART WITH APRICOT CREAM

Steps:

• Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter the tart pan.
• For the crust: Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor. Process until the almonds are finely ground. Add the butter and pulse until the mixture forms a coarse meal. With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry. Form the dough into a disc and wrap in plastic. Refrigerate for 20 minutes.
• Roll out the dough into a 10-inch circle on a lightly floured work surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. If the dough cracks, press scraps of dough into the cracks to seal. Prick the dough all over, using a fork, and bake for 15 minutes. Let the crust cool for 15 minutes.
• For the filling: Place the chocolate and butter in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Beat the eggs, liqueur, sugar and vanilla in a medium bowl. Pour the melted chocolate into the egg mixture and whisk until smooth. Pour the filling into the prepared crust. Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes. Allow the tart to cool completely, about 1 hour.
• For the apricot cream: Beat the cream at high speed until stiff peaks form, using a hand mixer. Add the jam and vanilla. Beat until the jam is incorporated into the cream.
• Remove the tart from the pan and cut into thin wedges. Serve with a dollop of apricot cream.

CARAMEL-NUT TART WITH MILK CHOCOLATE AND COGNAC CREAM

Steps:

• Preheat the oven to 375°F.
• Line the tart pan with the pâte sucrée according to page 196. Prick the bottom with a fork and line it with a few open and fanned out coffee filters or a piece of parchment paper. Fill the lined tart shell with beans or pie weights, and bake 15 minutes, until set. Take the tart out of the oven, and carefully lift out the paper and beans. Return the tart to the oven, and bake another 10 to 15 minutes, until the crust is an even golden brown. Set the tart on a rack to cool completely.
• Spread the nuts on a baking sheet (keep each type separate) and toast 8 to 12 minutes, until they're golden brown and smell nutty. Some will toast more quickly than others, so watch them carefully and remove the toasted nuts as needed.
• Place the sugar and 1 cup water in a very clean medium-sized heavy-bottomed saucepan. Over medium-high heat, cook the sugar, shaking the pan often to stir-don't use a utensil to stir, as it could cause the sugar to crystallize. Continue cooking and swirling the pan until the caramel is a deep golden brown, just beyond the soft-crack stage (about 310°F on a candy thermometer). It should be a nice dark color, but not burned.
• Remove from the heat, and slowly whisk in 2/3 cup cream, stirring with the whisk the entire time, until the caramel is smooth and the cream is fully incorporated. (Be aware that the caramel will foam up as you add the cream. It's very hot, so be careful and pour slowly.) Allow to cool a few minutes. Place the nuts and honey in a bowl. Pour the caramel over them, and stir to combine well. Season with 1/4 teaspoon salt, and pour the mixture into the baked tart shell, to just below the rim. It's important not to overfill the crust. Refrigerate the tart at least 2 hours.
• Melt the milk chocolate in a small saucepan over very low heat, and stir in 1/3 cup water. Just before serving, whip 1 cup cream and the cognac to soft peaks in a stand mixer fitted with the whisk attachment.
• Slice the tart in half, and cut one half into twelve thin slices. Refrigerate the rest for leftover snacking. Place one slice at the center of each of six plates. Prop up a second slice on top of the first, setting it at an angle and letting the pointed end of the slice rest on the plate. Continue with the remaining slices. Garnish each with three dollops of the cognac cream, and drizzle the milk chocolate across the tart.
• Note
• The tricky part to this dessert is making the caramel filling. If it cooks too long, it will taste bitter; and if it doesn't cook long enough, it won't achieve that chewy consistency.

BITTERSWEET CHOCOLATE TART WITH CREME ANGLAISE AND VANILLA ICE CREAM

Steps:

• Prepare a large bowl of ice water.
• In a heavy saucepan, add milk, vanilla beans, and cassia sticks tied in a loose knot and bring to a simmer on medium heat. Concurrently, in a mixing bowl, whisk eggs and sugar together. When the milk reaches a simmer, whisk in 1 cup of the hot milk to the egg mixture. Whisk this mix back to the hot milk, reduce heat to low and constantly stir with a wooden spoon.
• When mixture thickens enough to coat the back the wooden spoon and a line drawn with your finger holds it shape (about 12 to 15 minutes), immediately strain through a chinoise (fine sieve) into another bowl (a little smaller than the ice bath bowl) and place in ice bath. Stir occasionally to cool down. If there are any vanilla beans left on the pods, scrape into the anglaise. Stir to incorporate and chill sauce until ready to use.Sift the flour, salt and sugar into a food processor fitted with a blade. Add the butter and pulse until it resembles coarse meal, there should be pieces of butter. Add the ice water, 1 tablespoon at a time, pulsing the processor. Only add enough water until the dough just holds together (about 3 to 4 tablespoons). Wrap in plastic and put in the refrigerator for 30 minutes.
• Vanilla Ice Cream: Freeze according to machine?s instructions.
• Bittersweet Chocolate Tart: Preheat oven to 375 degrees F.
• On a lightly floured surface, roll out dough to about 9-inch diameter. Use an 8-inch false bottom tart pan and carefully place dough into the pan. Work the dough into the corners and prick with a fork. Cover with foil and refrigerate for 30 minutes. Fill pan with pie weights, rice or beans and bake blind for 15 minutes. Remove foil and bake an additional 5 to 7 minutes, until the dough becomes very light tan. Pull pan out of the oven and let cool at room temperature.
• For the filling, bring the cream to a simmer. Pull off of the heat and add the chocolate. When chocolate is completely melted, mix well, and let cool in the refrigerator. When chocolate mixture is cold, pull out of the refrigerator and whisk in the eggs just until incorporated. Pour into the tart shell and bake at 350 degrees for 12 to 15 minutes. It should still tremble in the center when lightly shaken. Let tart cool on a rack before demolding. Garnish with powdered sugar and cocoa powder.
• On a large plate, garnish the rim of the plate with powdered sugar and cocoa powder. Ladle a small pool of creme anglaise. Place a slice of the tart off of the side and place 1 scoop of ice cream next to it. For the ultimate, make individual tarts.

PECAN TART WITH MEXICAN HOT CHOCOLATE AND CREME FRAICHE ICE CREAM

Steps:

• For the pie dough: Preheat the oven to 350 degrees F.
• Place the flour, salt and butter in a food processor and blend until it comes to a pea-size crumble. Dump that mixture out into a bowl and pour 5 tablespoons cold water in. Mix to bind it with your hands just until it comes together, then wrap and let rest for 15 minutes. (Be careful not to overmix your dough to form gluten.)
• Roll the dough out to 1/8-inch thick on a floured surface, then press into a 10-inch fluted tart pan, being careful to get all the edges pressed into the corners. Using a fork, poke holes in the dough so it doesn't bubble while baking. Gently lay cheesecloth over the top of the tart and pour in 1 cup of pie weights to blind bake the shell. Bake until blond (light golden brown), 18 to 20 minutes.
• For the filling: Melt the butter in a saucepan and whisk in the brown sugar, corn syrup and vanilla until smooth.
• Combine the cream cheese, orange zest, salt and eggs together in a stand mixer and beat with the whisk attachment on high speed, stopping to scrape down the sides of the mixer once, until smooth and not lumpy, about 3 minutes. On low speed add your hot sugar and butter mixture to your egg and cream cheese mixture. Fold the pecans into the mixture and fill the tart shell.
• Bake until set, 12 to 15 minutes.
• Place the Hot Chocolate on the bottom of a plate in a circular puddle. Dust the top of the tart with powdered sugar, then place over the hot chocolate. Quenelle the Creme Fraiche Ice Cream (form into football shapes) and place it on top of the tart. Garnish with the Candied Orange Zest and potato leaves.
• Place the chocolate in a large bowl and set aside.
• Combine the cream, granulated sugar, corn syrup, vanilla, cinnamon, coriander, salt, allspice, cloves and chile in a saucepot and bring to 180 degrees F. Remove from the heat, strain all of the solids out of the cream mixture and pour over the chocolate.
• Let sit 1 minute, then whisk until it all comes together.
• Mix together the egg yolks, whole eggs, granulated sugar and salt in a bowl and whisk well.
• Combine the cream, crème fraiche and milk in a pot over medium heat and bring to 180 degrees F.
• Temper the hot cream into your egg mixture by adding a small amount of the hot cream to the egg mixture, whisking constantly, then whisking the egg mixture into the hot cream, whisking constantly. Let cool to room temperature, then strain.
• Pour the custard into the ice cream machine.
• Run the machine according to its instructions until thick and creamy, about 20 minutes. Remove from the machine and let it set up the rest of the way in the freezer, about 4 hours.
• Peel zests from the orange with a peeler.
• Roll the zests up and cut them into chiffonade strips.
• Mix the raw sugar together with 1/2 cup granulated sugar on a tray and set aside.
• Stir together the remaining cup granulated sugar with 1/3 cup water in a pot and wipe the sides of the pot down with a wet hand. Bring this solution up to 242 degrees F.
• Throw the orange zests into the pot and swirl the pot a few times. Take off the heat.
• Strain through a sieve to retrieve the orange zests. Immediately throw the orange zests into the sugar mixture and toss quickly so that they separate and crystalize in the sugar.
• Transfer zests to parchment paper and let harden, about 1 hour.

TRIPLE CHOCOLATE TART WITH BOOZY WHIPPED CREAM

Steps:

• Make crust:
• Preheat oven to 350°F with rack in middle.
• Pulse almonds with cookies and sugar in a food processor until almonds and cookies are finely ground.
• Add butter and pulse to combine, then press evenly onto bottom and up side of tart pan or 1-inch up side of springform pan (a dry measuring cup with a smooth bottom is very useful for pressing crumbs into an even layer).
• Bake until set, 15 minutes. Cool on a rack 1 hour.
• Make filling:
• Whisk together milk, cream, stout, sugar, cornstarch, and cocoa in a medium saucepan and bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking constantly, 2 minutes.
• Remove from heat and whisk in chopped chocolate and vanilla until smooth.
• Pour chocolate custard into cooled tart shell and cover surface with plastic wrap or wax paper (to prevent a skin from forming) and chill until set, about 3 hours.
• Make cream topping:
• Beat cream, bourbon, sugar, and vanilla in a bowl with an electric mixer just until stiff peaks form. Spread whipped cream decoratively on top of pie.
• Garnish with chocolate shavings or dust with cocoa powder, if desired.

DARK CHOCOLATE AND PEPPERMINT WHIPPED CREAM TART

Steps:

• For crust:
• Blend first 4 ingredients in processor. Add butter and vanilla; cut in using on/off turns until butter forms pea-size pieces. Add milk and blend in using on/off turns until mixture forms small moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill 1 hour.
• Roll dough out between sheets of floured parchment to 12-inch round. Press dough onto bottom and up sides of 10-inch-diameter tart pan with removable bottom. Fold dough edges over and press to form thick sides. Using thumb, press dough around sides to extend crust 1/8 inch above edge of pan. Freeze 20 minutes.
• Preheat oven to 350°F. Bake crust until brown, piercing bubbles with fork, about 30 minutes. Transfer to rack; cool.
• For filling:
• Bring cream and corn syrup to simmer in medium saucepan; remove from heat. Add all chocolate; whisk until smooth. Cool 30 minutes. Pour filling into crust. Sprinkle with 1/2 cup candy. Chill until set, about 3 hours. Do aheadCan be made 1 day ahead. Cover and keep refrigerated.
• For topping:
• Using electric mixer, beat all ingredients in large bowl to stiff peaks. Spread 2 cups whipped cream over filling, mounding slightly in center. Spoon remaining whipped cream into 1 bottom corner of large resealable plastic bag. Twist at top; grasp top firmly. Using scissors, cut 3/4 inch off filled corner to form opening; turn bag so that 1 seam faces up. Pipe 2-inch-long ovals of whipped cream side by side around edge of tart. Pipe more ovals to form second ring inside first, then pipe ovals in center. Chill at least 30 minutes and up to 3 hours. Remove tart from pan; place on platter. Sprinkle top of tart with remaining 1 tablespoon crushed peppermint candies and serve.

BITTERSWEET CHOCOLATE-CITRUS TART WITH JASMINE WHIPPED CREAM

Steps:

• For crust:
• Combine first 4 ingredients in bowl. Add flour and stir just until blended; let stand 5 minutes. Press dough onto bottom and up sides of 9- to 91/2-inch-diameter tart pan with removable bottom. Chill 30 minutes.
• Position rack in bottom third of oven and preheat to 350°F. Bake crust until deep golden, pressing down with back of spoon if bubbles form, about 25 minutes. Cool crust in pan on rack.
• For filling:
• Combine chocolate, butter, and both peels in medium metal bowl. Place bowl in skillet of barely simmering water set over low heat. Stir just until chocolate and butter are melted and smooth. Remove bowl from water. Place fine strainer over bowl with melted chocolate. Keep skillet with water set over low heat.
• Whisk egg yolk in small metal bowl to blend. Gradually whisk in 1/4 cup boiling water. Place bowl in skillet of hot water; stir constantly with heatproof rubber spatula, scraping bottom of bowl to prevent egg from cooking, until instant-read thermometer inserted into egg mixture registers 160°F, about 3 minutes. Immediately pour egg mixture into strainer set over bowl of chocolate. Stir just until egg is incorporated into chocolate and mixture is smooth.
• Pour chocolate filling into crust; tilt slightly to spread evenly (crust will not be completely filled). Cover and chill overnight or up to 2 days. Before serving, let tart soften slightly at room temperature.
• Remove pan sides. Place tart on platter. Using pastry bag fitted with star tip, pipe whipped cream rosettes around edge of tart. Garnish with candied peel.

CHOCOLATE GRASSHOPPER ICE CREAM TART

Steps:

• Pulse cocoa, 1 Tbsp. malted milk powder (if using), and two-thirds of Oreos in a food processor until coarsely ground with no large pieces remaining. With motor running, gradually add butter; process, scraping sides once, until mixture resembles wet sand (do not overprocess). Press mixture very firmly into bottom and 1 1/2" up sides of springform pan. Freeze until firm, 20-25 minutes.
• Meanwhile, peel away sides of containers from ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Break remaining Oreos into large pieces; fold into ice cream along with mints.
• Scrape ice cream into crust; smooth top. Freeze until hard, at least 1 day.
• Just before serving, place chocolate, corn syrup, salt, and remaining 1 Tbsp. malted milk powder (if using) in a medium bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let sit until chocolate is melted, about 5 minutes; whisk until smooth. Pour over tart and spread to edges. Freeze until ganache is firm to the touch, 10-15 minutes. Cut tart into wedges with a hot dry knife to serve (run knife under hot water and wipe dry between slices).
• Do Ahead
• Tart (without ganache) can be made 1 week ahead. Once solid, wrap in plastic; keep frozen.

WHITE CHOCOLATE & CREAM CHEESE FRUIT TART

Steps:

• 1. Prepare The Crust: -In a bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. -Press into an ungreased 11 inch. tart/pie pan preferably with removable bottom. -Bake at 300° for 25-30 minutes or until lightly browned. -Cool.
• 2. Prepare the Filling: -In a bowl, beat melted chips and cream. -Add cream cheese, beat until smooth. -Spread over already baked and cooled crust. -Refrigerate for at least 30 minutes.
• 3. Prepare the Topping: -Cut and arrange the fruits of your choice over the filling.
• 4. Prepare the Glaze: -In a saucepan, combine sugar and cornstarch. -Stir in lemon juice. -If the glaze is lumpy; Add pineapple juice until smooth (or any juice available). -Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened. -Cool. -Brush the fruits with the glaze. -Refrigerate for at least an hour before serving. *You can substitute this glaze with jello, much simpler and gives a great finish. Prepare the jello mix as indicated on the box, refrigerate until cold (not stiff), then brush the fruits lightly with the jello mixture. Refrigerate again before serving.

CHOCOLATE CHESTNUT TART WITH RUM WHIPPED CREAM

Steps:

• Prepare the dough: in the bowl of a food processor, pulse together the flour, confectioners' sugar, cocoa powder and a pinch of salt. Pulse in the butter, egg yolk and vanilla until dough just comes together. Form into a disk. Wrap with plastic wrap and chill at least 1 hour or overnight.
• When you are ready to bake the crust, heat the oven to 325 degrees. On a lightly floured surface, roll the dough into an 11-inch circle. Press into a 9-inch tart pan and trim the edges. Prick the bottom of the dough all over with a fork; chill for 20 minutes or until firm. Cover the dough with a sheet of aluminum foil and fill with dried beans or pie weights. Bake 15 minutes. Remove the foil and continue baking until pastry is dry and firm, about 15 minutes longer. Cool completely.
• Make the filling: in a saucepan over medium heat, combine the chestnuts, milk, cream, sugar and a pinch of salt. Use the tip of a knife to scrape the vanilla seeds into the pot and then drop in the pod. Simmer until chestnuts are very soft, 20 to 30 minutes. Let cool. Discard vanilla pod.
• Purée the filling in a food processor until very smooth, 2 to 3 minutes. Scrape into the tart shell and smooth the top.
• Make the whipped cream: whip the cream and confectioners' sugar until thickened. Whip in the rum. Spread the whipped cream over the chestnut filling. Using a vegetable peeler, shave chocolate curls over the top. Refrigerate at least 2 hours before serving.

CHOCOLATE-STRAWBERRY CREAM CHEESE TART

Steps:

• 1. In a small bowl, combine first five ingredients; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake in a preheated 375-degree oven for 12-15 minutes or until crust is set. Cool on a wire rack.
• 2. In another small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread over bottom of the prepared crust. Arrange strawberry halves, cut side down, over filling. Cover and refrigerate at least 1 hour.
• 3. Just before serving, drizzle fudge topping over tart. Refrigerate leftovers.
• 4. Leftovers?? I don't think so!

CREAM CHEESE SWIRL TART WITH CHOCOLATE CRUST

Steps:

• Make the crust: In a medium bowl, stir the flour, oats, brown sugar, cocoa powder, salt and baking powder to combine. Add the butter to the bowl and mix with your hands (or a fork or pastry cutter) until the butter is incorporated and the mixture starts to look crumbly. (Try to work quickly, so the butter stays chilled.) Add 2 tablespoons cool water and mix until the mixture comes together to form large clumps. (It should hold together firmly when squeezed.) If the mixture looks dry, add more water, 1 tablespoon at a time, until it comes together. If it feels too soft, transfer to the refrigerator to firm up for a few minutes.
• Using your fingers, press the prepared streusel into the bottom and up the sides of a 9-inch tart pan with a removable base. Work your way around the edges of the tart pan, pressing firmly to make sure it is evenly thick. Break away any excess that pops over the edge of the pan so that it is relatively flush. Crumble the excess streusel into the base of the pan, and press it into an even layer.
• Transfer the crust in the tart pan to the freezer while you heat the oven to 350 degrees.
• Transfer the chilled crust to a baking sheet and bake until it appears set and dry to the touch in the center, 20 to 23 minutes. Cool completely.
• While the crust cools, prepare the filling: In the bowl of an electric mixer fitted with the whip attachment (or if using a hand mixer, in a large bowl), whip the cream cheese and confectioners' sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a silicone spatula.
• With the mixer running on medium-low speed, gradually add the cream a little at a time, allowing each addition to incorporate before adding more. Continue to whip on medium-high speed until the mixture is thick and creamy, 3 to 4 minutes. Scrape down the sides of the bowl well. Add the vanilla and almond extract and whip until well combined.
• In a small pot, heat the jam until warm; this should loosen the mixture considerably. If the jam contains large pieces of fruit, you can use a fork or potato masher to crush them slightly, once the mixture is warm. Strain the jam through a fine-mesh sieve, pressing firmly to extract as much as possible. Discard any solids or seeds that remain in the strainer.
• Drizzle about 1/2 of the warm, strained jam over the cream cheese filling. (Don't worry about adding the warm mixture to the cold filling; it will set up as it hits the cold mixture). Gently fold it a few times to loosely combine the two. Scoop the filling into the cooled crust and spread into a relatively even layer. Drizzle the remaining jam over the surface of the filling. Use a small offset spatula or the back of a small spoon to swoop across the filling back and forth a few times to lightly swirl the jam into the filling, leaving some large streaks of jam. (Note: If you mix too much, the two mixtures will combine and you'll end up with a tinted filling rather than a streaky filling.) Serve immediately, or chill for up to 24 hours, loosely covered, before serving.
• To remove the tart from the pan, support the base with one hand and push upward to release it from the outer ring. If desired, run a small offset spatula around the bottom to help release the tart from the base and slide it onto a serving platter. (Alternately, you can leave the tart on its base and simply set on top of a serving platter.)

DOUBLE CHOCOLATE TART WITH BLACK PEPPER ICE CREAM

Steps:

• For ice cream:
• Bring cream, milk, 1/2 cup sugar, and salt to a boil in a large heavy saucepan over medium heat, stirring to dissolve sugar; remove from heat. Whisk egg yolks and remaining 1/2 cup sugar in a large bowl to blend; gradually whisk in hot milk mixture and return to saucepan. Stir over low heat until custard thickens and your finger leaves a path on the back of a spoon when drawn across, about 6 minutes. Pour through a fine-mesh strainer into a medium bowl. Stir in pepper. Set bowl over a large bowl of ice water; stir until cold.
• Process custard in an ice cream maker according to manufacturer's instructions. Transfer to a container, cover, and freeze. DO AHEAD: Can be made 3 days ahead.
• For candied hazelnuts:
• Preheat oven to 250°F. Line a baking sheet with parchment paper. Whisk sugar, egg white, and salt in a medium bowl just until bubbles form. Stir in hazelnuts. Spread out on prepared sheet. Bake, stirring every 10 minutes, until nuts are golden brown and caramelized, about 50 minutes. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
• For tart:
• Preheat oven to 325°F. Coat tart pan with nonstick spray. Finely grind cookies in a food processor. Drizzle butter over; pulse until blended. Press evenly onto bottom and up sides of pan. Bake until firm, about 15 minutes. Let cool completely.
• Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan. Pour over chocolate; stir until melted. Pour filling over cooled crust. Freeze until firm, at least 2 hours and up to 2 days.
• Remove the tart pan side. Cut tart into wedges, working quickly as tart will become gooey as it sits; place 1 piece on each plate. Serve with a scoop of black pepper ice cream and garnish with candied hazelnuts.

CHOCOLATE TART WITH COCOA WHIPPED CREAM

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Pulse the cookies, granulated sugar and salt in a food processor until finely ground. Add the melted butter and pulse until the mixture starts to clump. Transfer to a 9-inch fluted tart pan with a removable bottom and firmly press on the bottom and up the side of the pan. Bake until the crust is firm, 12 to 15 minutes. While the crust is still warm, use the back of a spoon to gently press any cracks together. Transfer to a rack to cool completely.
• Make the filling: Heat 1 cup milk in a medium saucepan until hot but not boiling. Meanwhile, whisk the egg yolks, granulated sugar, cornstarch, 1 tablespoon cocoa powder, the vanilla, salt and the remaining 1/2 cup milk in a large bowl. Gradually whisk the hot milk into the egg yolk mixture until smooth. Pour the mixture into the saucepan and cook, whisking constantly, until it comes to a boil and is thick like pudding, 3 to 5 minutes. Remove from the heat and whisk in the chocolate until melted. Pour the filling into the crust and smooth the surface with an offset spatula. Gently press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until cold and set, about 2 hours.
• Make the topping: Beat the heavy cream, confectioners' sugar and remaining 3 tablespoons cocoa powder in a large bowl with a mixer on medium speed until soft peaks form. Spread the cocoa whipped cream on the tart and top with sprinkles.

BITTERSWEET CHOCOLATE TART WITH COFFEE MASCARPONE CREAM

Steps:

• MAKE THE TART SHELL: In a food processor, pulse the flour with the confectioners' sugar and salt.
• Add the butter and egg yolk and process until a soft, crumbly dough forms.
• Transfer the dough to a 9 1/2-inch fluted tart pan with a removable bottom.
• Pat the dough over the bottom and up the side of the pan in an even layer.
• Refrigerate until firm.
• Preheat the oven to 350°F; line the tart shell with parchment paper and fill it with pie weights or dried beans.
• Bake the shell for 30 minutes, or until golden around the edge and dry in the center.
• Remove the parchment and weights and cover the rim with foil. Continue to bake the shell for 15 to 20 minutes longer, or until golden and cooked through. Transfer to a rack; let cool.
• MAKE THE FILLING: In a small saucepan, heat the cream with the milk over moderate heat until small bubbles appear around the edges.
• Off the heat, add the chocolate and let stand for 1 minute, then whisk until smooth.
• Let cool for 5 minutes.
• Whisk in the egg; the mixture will thicken slightly.
• Set the tart shell on a baking sheet and fill it with the chocolate custard.
• Bake for 25 minutes, or until set around the edges, but still very jiggly in the center.
• Transfer the tart to a rack to cool, then refrigerate until chilled.
• MAKE THE TOPPING: In a very small saucepan, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.
• Add the coffee extract and cook over low heat just until the gelatin melts; let cool slightly.
• In a large bowl, beat the cream, mascarpone and sugar with an electric mixer until firm peaks form.
• At low speed, scrape the gelatin into the bowl and beat to combine.
• Dollop the cream onto the tart and swirl decoratively.
• Sift the cocoa over the cream.
• Refrigerate the tart until firm before serving.
• NOTES If coffee extract is unavailable dissolve 1 1/2 teaspoons of espresso powder in 1 1/2 teaspoons of water.

PUMPKIN CHOCOLATE TART WITH CINNAMON WHIPPED CREAM

Steps:

• For the crust, place wafers and sugar in a food processor; process until finely ground. Add melted butter; process until combined. Press crumbs onto bottom and up side of an ungreased 9-in. tart pan. Freeze for 30 minutes., Preheat oven to 350°. Bake crust until dry, 8-10 minutes, rotating once halfway through baking. Cool on a wire rack., Meanwhile, for the filling, in a large bowl, whisk cream, eggs and vanilla until combined. In a medium saucepan, combine pumpkin, sugars, salt and spices. Cook and stir with a wooden spoon over medium heat until bubbly. Cook and stir 5 minutes longer., Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Remove from heat; pour into prepared crust. Place tart pan on a rimmed baking sheet. Bake until center is just set and top appears dull, 30-35 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight., Drizzle melted chocolate over tart; let stand until set. For the whipped cream, in a large bowl, beat cream, confectioners' sugar, vanilla and cinnamon until soft peaks form. Serve with tart.