Best Chocolate Fudge Tart With Glazed Clementines And Orange Sauce Recipes

Chocolate Orange Tart image

Provided by Vallery Lomas

Categories dessert

Time 5h20m

Yield 8 servings

Number Of Ingredients 14

25 gingersnap cookies
2 tablespoons light or dark brown sugar
6 tablespoons unsalted butter, melted
12 ounces semisweet chocolate chips
1 cup heavy whipping cream
2 tablespoons unsalted butter
1 tablespoon orange liqueur (optional)
Zest of 1 orange
Flaky sea salt
Candied orange peel
Cocoa powder
Raspberries
Whipped cream
Chocolate curls

Steps:

To make the crust: Preheat the oven to 350 degrees F. Pulse the cookies in a food processor until pulverized, completely fine and broken down to about 1 1/2 cups. Add the brown sugar and melted butter and pulse until the crumbs are wet and sand-like. Remove from the food processor and press the crumbs evenly into a 9-inch tart pan, ideally with a removable bottom. Reserve any leftover crumbs for another use.
Bake for 9 minutes. Set aside to cool on a wire rack.
To make the filling: Add the chocolate chips to a large microwave-safe bowl.
Bring the heavy cream and butter to just simmering in a small saucepan over medium heat. Remove from the heat and pour over the chocolate. Let stand for 1 minute. Stir the mixture with a rubber spatula until melted and smooth. If the chocolate isn't completely melted, heat in the microwave for several seconds and stir, until melted. Stir in the orange liqueur and orange zest. Pour the mixture into the prepared crust.
Refrigerate the tart at least 4 hours to allow the filling to set. Store in the refrigerator until ready to serve, then remove the tart from the pan and top with flaky sea salt, orange zest, cocoa powder or raspberries, if desired. You can also top with whipped cream or chocolate curls.

Tiny Fudge Tarts image

Provided by hnong

Categories Dessert

Time 1h15m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 11

Steps:

Preheat oven to 350 degrees. Mix flour, sugar and salt; cut in butter. Sprinkle with water and vanilla; mix well with a fork.
Using 1/2 of the dough at a time, roll out to 1/16 inch thick on cloth-covered beard generously sprinkled with sugar. Cut in 2 1/2 inch squares.
Dollop 1 level teaspoon of the filling in the center of each square. Bring corners to center and seal together. Place sealed side up on ungreased baking sheets.
Bake 15 to 20 minutes.
Makes about 2 dozen tarts.

Nutrition Facts : Calories 103.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 23.1, Sodium 65.6, Carbohydrate 11.3, Fiber 0.3, Sugar 5.5, Protein 1.1

Chocolate Tart with Candied Clementine Peel image

Yield Makes 8 to 10 servings

Number Of Ingredients 13

For crust
Vegetable oil for greasing pan
5 ounces wheatmeal biscuits such as Carr's whole-wheat crackers, finely ground (1 1/3 cups)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling
2 large egg yolks
1 1/3 cups heavy cream
10 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped
1/2 cup candied clementine peel (not sugarcoated; recipe follows), finely chopped
Garnish: candied clementine peel
Special Equipment
a 9- or 10-inch fluted round tart pan (1 inch deep) with a removable bottom; an instant-read thermometer

Steps:

Make crust:
Put oven rack in middle position and preheat oven to 350°F. Lightly oil tart pan.
Stir together biscuit crumbs, sugar, and butter in a bowl, then press crumb mixture evenly onto bottom of tart pan. Bake crust 10 minutes, then cool completely in pan on a rack.
Make filling:
Lightly beat yolks in a small bowl. Bring cream to a simmer in a 2-quart heavy saucepan and remove from heat. Add about one third of hot cream to yolks in a slow stream, whisking constantly, then pour yolk mixture into remaining cream, whisking.
Cook custard over moderately low heat, stirring constantly with a wooden spoon, until it is thick enough to coat back of spoon and registers 170°F on thermometer, 1 to 2 minutes (do not let boil). Remove from heat and add chopped chocolate, whisking until smooth, then whisk in chopped candied peel.
Pour filling evenly over crust and chill tart, uncovered, until firm, at least 2 hours. Remove side of pan and serve tart chilled or at cool room temperature.

Chocolate Fudge Tart With Glazed Clementine's and Orange Sauce image

Provided by cakeinmyface

Categories Tarts

Time 2h

Yield 8 serving(s)

Number Of Ingredients 16

340 g shortcrust pastry
65 g plain flour (plus additional for rolling out)
100 g dark chocolate (70% cocoa solids)
115 g unsalted butter
4 eggs
200 g caster sugar
2 teaspoons camp coffee (or coffee essence)
150 g granulated sugar
200 ml water
4 clementines
6 tablepsoons orange marmalade
6 tablespoons orange juice
2 tablespoons granulated sugar
1 teaspoon cornstarch (cornflour)
1 tablespoon water
4 tablespoons Cointreau liqueur

Steps:

Preheat oven to gas mark 6 roll out the pastry and use to line a 20cm flan tin. Chill for 20 minutes. Prick the base with a fork and lay baking paper on this and some dry baking beans. Bake for 10 minutes. Take off paper and beans.
Reduce oven temp to gas mark 3. Break chocolate into squares and put in a bowl with the butter. Stand over a pan of simmering water, making sure base of the bowl does not touch the water, stir until smooth and all melted.
Whisk the eggs sugar coffee essence and flour until mixed whisk into the chocolate mixture. Pour into the flan case and bake tfor 25- 30 minutes until set. Leave to cool.
Glazed Clementine's:.
Place sugar and water in pan and heat gently until dissolved, simmer for 2 minutes.
Cut the Clementine's into slices and drop into the syrup simmer for 5 minutes or until the rind looks translucent lift out and allow to cool on a plate.
Arrange on top of the tart just before serving.
Orange sauce:.
Heat the marmalade, orange juice and sugar stirring until sugar is just dissolved.
Mix corn flour with water and stir into juice and marmalade mix, heat until simmering pour into a jug add Cointreau, leave to cool.