Best Warm Chocolate Tart Recipes

FLOURLESS CHOCOLATE GANACHE TART N WARM CHERRY AND BLUEBERRY RUBY PORTO SAUCE

Steps:

• 1. To make tart shell, place Almond Meal (or pulverized nuts), maple syrup, and butter in bowl and fold until properly mixed. Place parchment paper in 8-10 inch tart pan with removable bottom. 2.Preheat oven to 375F 3. Butter the sides of pan for easy removal. 4.Press mixture into tart pan. 5. Bake crust for 15-20 min or until golden brown. 6. Set up 2 double boilers 7. Place chocolate in a double boiler and melt. 8. In other double boiler heat cream until scalding hot. 9. Beat egg yolk into the boiler with chocolate. (chocolate will slightly harden and clump it's ok it will smooth out again once you add the cream). 10. Pour scalding hot cream into the chocolate and stir or beat until all the chocolate is smooth again. 11. Pour mixture into shell and chill tart for at least 2 hours 12. To decorate, cut out a stencil of a pattern and place over the tart. Pour powdered sugar into a sifter and sprinkly lightly over the stencil. Remove stencil and serve. SAUCE: 1. If cherries and blueberries are frozen; thaw, drain and save the juice. 2. Pour juices from cherries into glass cup and add merlot and Porto to measure 1 cup. 3. Stir 3 tablespoon of honey and 1 tablespoon cornstarch in heavy small saucepan until no lumps remain. 4. Gradually whisk in wine mixture, then cherries and blueberries. 5. Cook over medium-high heat until cause boils, thickens and is translucent, stirring frequently, about five minutes. 6. Remove from heat. Stir in vanilla extract. 7. Spoon warm sauce over Ganache tart and serve immediately.

WARM CHOCOLATE TART WITH RED WINE SAUCE

Steps:

• For the Tart:.
• Preheat the oven to 325°F.
• Place the chopped chocolate in a medium bowl and set aside.
• Combine the cream and milk in a medium saucepan, and bring to a boil over medium-high heat. Pour the hot cream mixture over the chocolate. Allow to stand for 30 seconds to melt the chocolate,then whisk until the chocolate is completely melted and the mixture is smooth. Allow to cool for 10 minutes.
• Whisk the egg into the chocolate mixture. Pour the filling into the prebaked tart shell.
• Bake the tart for 8 to 10 minutes, until the edges of the filling are set; the center will still be soft. Cool the tart on a wire rack for 10 minutes and served warm.
• For the Red Wine Sauce:.
• Put the sugar in a deep sauce pan. Stir constantly on medium high heat until sugar liquefies and turns mahogany brown. Add the red wine and whisk until sugar is dissolved and wine is incorporated. Chill. Serve over tart.

WARM CHOCOLATE TART

Steps:

• For crust:
• Combine flour, sugar, and salt in processor. Blend 5 seconds. Add butter and blend until mixture resembles coarse meal. Add egg and cream and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap dough disk in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly before continuing.)
• Preheat oven to 375°F. Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch; fold in and press, forming double-thick sides. Pierce dough all over with fork. Bake until golden, about 25 minutes. Transfer baked crust to rack. Reduce oven temperature to 350°F.
• For filling:
• Bring whipping cream and milk to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk eggs, sugar, and salt in large bowl to blend. Gradually whisk chocolate mixture into egg mixture. Pour filling into warm crust.
• Bake tart until filling is set in center and puffed at edges, about 25 minutes. Transfer to rack and let cool 15 minutes. Serve warm. (Can be prepared up to 1 day ahead. Cool completely, then cover and refrigerate. Before serving, reheat in 350°F oven 10 minutes or microwave individual slices at 5-second intervals until warm.)

WARM CHOCOLATE PRALINE TART WITH CARAMEL, CHOCOLATE SAUCE

Steps:

• On a lightly floured surface, roll the dough out to a 12-inch circle, about 1/8-inch thick. Gently fit the dough into a 10-inch fluted tart pan with a removable bottom, easing the pastry gently into the bottom and sides. Trim the edges of the dough so that they overhang slightly over the edge of the tart pan, then fold this excess dough over the sides so that the outer edges are almost twice as thick as the bottom of the crust. Press so that the edges are flush with the top of the pan. Cover and refrigerate for at least 30 minutes or overnight. Preheat the oven to 350 degrees F and position a rack in the center of the oven. Line the tart shell with parchment paper and pie weights, beans, or rice and bake until set and the edges just begin to firm up, about 15 minutes. Remove the parchment and weights and bake until completely set, 10 to 12 minutes. Cool completely on a wire rack. Reduce the oven temperature to 325 degrees F. To prepare the tart filling, combine the sugars and flour in a large bowl and stir to blend. Add the eggs, dark and light corn syrups, rum, vanilla, and salt and whisk to blend. Crumble the pralines evenly over the bottom of the prepared tart shell and pour the filling over the pralines. Bake until the tart is set, 1 hour and 10 minutes to 1 hour and 20 minutes. Cool completely on a wire rack. To serve, cut the tart into 8 slices. Spoon about 1 1/2 tablespoons of the Caramel Sauce onto the center of 8 dessert plates and arrange the slices on top. Drizzle each slice with about 3 tablespoons of the Chocolate Sauce and arrange a scoop of Vanilla Ice Cream to the side. Serve immediately.