Best Dark White Chocolate Cardamom Swirl Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WHITE CHOCOLATE & CARDAMOM TART WITH RASPBERRY DUST



White chocolate & cardamom tart with raspberry dust image

Try this stunning white chocolate dessert to finish off your Sunday roast - sprinkle with freeze-dried raspberry dust to make it extra special

Provided by Cassie Best

Categories     Dessert, Treat

Time 1h30m

Number Of Ingredients 8

15 cardamom pods
300ml pot double cream , plus a drizzle more (buy a 150ml pot and serve the extra on the side)
375g block sweet shortcrust pastry
200g white chocolate
1 large egg , at room temperature
3 tbsp golden caster sugar
2 tbsp freeze-dried raspberries (optional, available from Waitrose and Sainsbury's)
150g punnet raspberries , to serve

Steps:

  • Crack the cardamom pods open by squashing them gently using a pestle and mortar, or with the end of a rolling pin. Put the cream and cracked cardamom pods in a pan, heat gently, bubbling for 1-2 mins, then set aside to infuse for at least 2 hrs or, if you have time, cool then chill overnight.
  • Roll out the pastry to the thickness of a £1 coin, then use to line a 23cm loose-bottom, fluted tart tin. Snip off most of the excess pastry with a pair of scissors, leaving about 2cm overhanging. Chill for 30 mins.
  • Heat oven to 200C/180C fan/gas 6 and place a baking sheet on the middle shelf. Remove the tart case from the fridge, line with baking parchment or foil, and fill with baking beans. Place on the baking sheet and bake for 15 mins, then remove the parchment or foil and beans, and return the case to the oven for a further 10 mins until cooked through and starting to turn golden around the edges. Remove from the oven and, while the pastry is still warm, use a small serrated knife to slice off the excess pastry. Set aside to cool a little while you prepare the filling.
  • Reduce oven to 140C/120C fan/gas 1. Chop the chocolate into small pieces and place in a large bowl. Whisk the egg and sugar in another bowl. Measure the cardamom-infused cream and top back up to 300ml with a splash of extra cream. Pour back into the pan and warm through on the hob until just steaming, but not boiling, then strain onto the chopped chocolate, discarding the cardamom pods. Leave to stand for a few mins, then stir until smooth and glossy. Add the warm chocolate cream to the egg, whisking as you go, until combined. Pour into the tart case, then carefully slide into the oven. Bake for 30 mins until just set (the filling should still have a wobble), then remove and chill for at least 2 hrs, or overnight.
  • Place the freeze-dried raspberries in a mortar, and crush with a pestle to a dusty texture. To serve, scatter the raspberry dust over the tart. Serve in slices with fresh raspberries on top and a jug of cream on the side.

Nutrition Facts : Calories 585 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

DARK CHOCOLATE-CARAMEL TART



Dark Chocolate-Caramel Tart image

Bittersweet dark chocolate and sweet salted caramel are truly a match made in dessert heaven. Try serving this chocolatey tart with a dollop of freshly whipped cream or tangy crème fraiche.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 16

1 cup all-purpose flour
1/3 cup unsweetened dutch-process cocoa powder
1/3 cup sugar
1/2 teaspoon fine sea salt
5 tablespoons plus 1 teaspoon cold unsalted butter, diced
1 large egg yolk
4 to 6 teaspoons cold water
1 cup sugar
6 tablespoons water
1 cup heavy cream
1 teaspoon pure vanilla extract
3/4 teaspoon fine sea salt
6 ounces semisweet or bittersweet chocolate, chopped
1 stick unsalted butter, diced
5 large egg yolks plus 1 whole egg
Flaky sea salt

Steps:

  • Make the crust: Combine the flour, cocoa powder, sugar and salt in a food processor; pulse a few times to combine. Add the butter and pulse until the mixture looks like sand. Add the egg yolk and 4 teaspoons cold water; pulse until the dough comes together and forms a ball, adding up to 2 more teaspoons water if necessary. Press the dough into a 9-inch fluted tart pan in an even layer. Refrigerate at least 30 minutes.
  • Preheat the oven to 350˚ F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust looks dry, 13 to 15 minutes. Remove the paper and weights and bake 5 more minutes. Transfer the crust to a rack to cool completely.
  • Make the filling: Combine the sugar and water in a medium saucepan over medium-high heat; cover and bring to a boil. Cook, covered, until the sugar is dissolved, 4 to 5 minutes. Uncover and cook until the caramel is a dark amber color, 3 to 5 more minutes.
  • Remove the caramel from the heat and add the heavy cream; whisk until the caramel stops bubbling. Stir in the vanilla and fine salt. Let cool to room temperature.
  • Combine the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Let melt completely, about 10 minutes, then stir to combine. Remove the bowl from the pan and let cool.
  • Preheat the oven to 325˚ F. Whisk the egg yolks and whole egg in a large bowl until frothy, about 2 minutes. Slowly whisk in the caramel, then the melted chocolate mixture. Set the tart pan on a large rimmed baking sheet; pour the filling into the crust.
  • Transfer the baking sheet to the oven. Bake until the tart is set around the edges but the center is still jiggly, 25 to 30 minutes. Transfer to a rack and let cool to room temperature, then refrigerate until fully set, at least 3 hours. Sprinkle with flaky sea salt before serving.

SALTED DARK CHOCOLATE TART



Salted Dark Chocolate Tart image

When I was little, my grandpa always had a bag of caramels in his truck and a few in his pocket. Whether we were camping or going to a movie, I enjoyed sharing caramels with him. Now I try to put caramel in as many of my desserts as possible, including this sweet and salty tart. -Leah Tackitt, Austin, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 13

1-1/2 cups Oreo cookie crumbs
1/3 cup butter, melted
CARAMEL:
3/4 cup sugar
3 tablespoons water
1/3 cup heavy whipping cream
2 tablespoons butter, cubed
Dash salt
FILLING:
4 cups dark chocolate chips
1-1/4 cups heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon large-crystal sea salt

Steps:

  • In a small bowl, combine cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-in. fluted tart pan with removable bottom. Cover and refrigerate for 30 minutes., For caramel, in a small saucepan over medium heat, combine sugar and water. Cook, shaking pan occasionally, until sugar is melted and mixture is almost clear (do not boil). , Increase heat to medium high; bring to a boil, without stirring. Cover and boil for 2 minutes while tightly holding lid of pan down. Uncover; shake pan. Cook 1-2 minutes longer or until mixture is amber, shaking pan several times., Remove from the heat; stir in cream (mixture will bubble) until smooth. Stir in butter (mixture will bubble) and salt until blended. Pour into crust; refrigerate for 15 minutes., Place chocolate in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Let stand for 20 minutes. , Pour chocolate mixture over caramel. Sprinkle with sea salt. Refrigerate for at least 3 hours. Remove from the refrigerator about 45 minutes before serving.

Nutrition Facts : Calories 552 calories, Fat 37g fat (21g saturated fat), Cholesterol 46mg cholesterol, Sodium 200mg sodium, Carbohydrate 56g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.

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

Related Topics