Best Strawberry Raspberry Chocolate Tart Recipes
CHOCOLATE-RASPBERRY TART
This simple, decadent tart will keep overnight in the refrigerator (top with raspberries just before serving). Try it with vanilla ice cream or whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
- In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.
Nutrition Facts : Fiber 4 g
CHOCOLATE-COVERED STRAWBERRY TART
Provided by Katie Lee Biegel
Categories dessert
Time 5h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Mix together the chocolate wafer cookies and sugar in a large bowl. Pour in the melted butter and mix until well combined. Press the mixture into an 11-inch tart pan. Transfer to a baking sheet and bake for 10 minutes. Let cool completely.
- For the filling: Combine the cream, milk and freeze-dried strawberries in a medium pot. Bring to a simmer, remove from the heat and add the white chocolate chips and vanilla. Let stand for a few minutes to let the chocolate melt, then whisk until the chocolate is blended into the cream mixture. Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Pour into the prepared crust and refrigerate until set, 3 to 4 hours. Once set, place in the freezer for 30 minutes.
- For the topping: Pour the chocolate shell topping over the filling to completely cover. Arrange the chocolate-covered strawberries in the center of the tart. Line up the sliced strawberries side-by-side and cut-side down around the edge of the tart with the pointed ends facing in towards the center of the tart. Slice with a warmed knife and serve.
CHOCOLATE STRAWBERRY TART
This tart with rich chocolate layered over strawberry jam looks chic and sophisticated topped with sliced fresh strawberries.
Provided by Food Network Kitchen
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Lightly dust a work surface with flour. Lay 1 sheet of the pie dough on the floured surface. Lightly brush the dough with water, then place the second sheet of dough directly on top. Roll the double layer of dough into a 12-inch round. Fit into a 9-inch tart pan, pressing into the bottom and trimming any excess at the top of the pan. Use a fork to gently prick holes all over the bottom of the crust. Line the crust with aluminum foil and fill it with dried beans, uncooked rice or pie weights. Bake until the edges brown slightly, about 20 minutes; remove the foil and continue to bake until the crust is golden brown all over, about 20 minutes more. Cool on a wire rack while making the filling.
- Heat the cream, milk and granulated sugar in a medium saucepan over medium-low heat, stirring occasionally until it comes to a simmer and the sugar is dissolved, about 5 minutes. Remove from the heat, add the chocolate and let stand 5 minutes. Whisk until the chocolate is melted and the mixture is smooth. Set aside to cool for 5 minutes. Use a rubber spatula to stir in the egg.
- Spread the jam over the bottom of the tart. Pour the chocolate mixture over the jam and bake until the filling is slightly jiggly in the center, 25 to 30 minutes. Cool completely in the pan on a wire rack. Dust with confectioners' sugar. Serve at room temperature or refrigerate until cold. Top with sliced strawberries.
STRAWBERRY-RASPBERRY CHOCOLATE TART
The crust for this impressive tart can be made the day before serving.Two of my favorite fruits and chocolate- what's not to love! Originally from a May 1985 issue of Bon Apetit magazine that featured an article on Spring Brunches.
Provided by Leslie in Texas
Categories Tarts
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- For Crust:.
- Preheat oven to 400 degrees.
- Melt chocolate and butter in top of double boiler over barely simmering water; stir until smooth.
- Combine graham cracker crumbs and sugar in large bowl.
- Stir in chocolate mixture, using 2 forks.
- Pat mixture evenly over sides and bottom of 9-inch tart pan with removable bottom.
- Freeze 5 minutes.
- Bake crust until firm, about 8 minutes;cool completely.
- For Filling:.
- Puree raspberries in blender or food processor.
- Strain through a fine sieve into heavy small saucepan.
- Mix all the lemon juice and cornstarch and whisk into puree;add sugar.
- Stir over medium heat until translucent and very thick;cool just until warm.
- Add strawberries and stir until well coated.
- Using slotted spoon,transfer berries to crust and arrange cut side down with points facing edges of crust.
- (Use remaining raspberry mixture with other fruit tarts or served warm over vanilla or chocolate ice cream.).
- Whip cream and vanilla to soft peaks.
- Spoon into a pastry bag fitted with star tip.
- Pipe rosettes of cream around edge of tart.
- Can be prepared 2 hours ahead and refrigerated. Let stand at room temperature 15 minutes before serving.
Nutrition Facts : Calories 564.1, Fat 39, SaturatedFat 23.4, Cholesterol 74.7, Sodium 109.4, Carbohydrate 59.9, Fiber 9.2, Sugar 36.5, Protein 6.5
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