MINI CHOCOLATE TART RECIPE RECIPES
MINI CHOCOLATE TART RECIPE - MY HEAVENLY RECIPES
Bring these Chocolate Tarts anywhere! Because they’re so easy to make, you can make them whenever you have hankering for something sweet. This can fit any occasion and can also be perfect treats for gifts, lunchboxes and picnics.
Provided by Marci of My Heavenly Recipes
Categories Dessert
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees and line mini pie crusts on baking sheet.
- In a saucepan over medium heat, whisk together cream and milk until it simmers. Add coffee and whisk more.
- Remove from heat and add both chocolates until completely melted.
- Add sugar and salt and continue whisking. Make sure all of your ingredients are well-incorporated.
- In a separate bowl, beat both of your eggs and then add to your chocolate mixture. Stir all ingredients then pour into each tart shell.
- Bake for 17 to 20 minutes or until filling is set and crust is golden. Allow to cool before serving.
Nutrition Facts : Calories 651 kcal, CarbohydrateContent 43 g, ProteinContent 8 g, FatContent 49 g, SaturatedFatContent 29 g, CholesterolContent 171 mg, SodiumContent 80 mg, FiberContent 4 g, SugarContent 32 g, ServingSize 1 serving
MINI CHOCOLATE CHESS TARTS RECIPE | MYRECIPES
If you make tarts often, Pam suggests investing in a tart tamper. It will make quick work of fitting dough rounds into the pan. Another quick-prep tip: Stack piecrusts to cut multiple rounds in one turn.
Provided by Pam Lolley
Total Time 1 hours 20 minutes
Yield Makes 5 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Unroll piecrusts on a flat surface. Cut 60 rounds, using a 2 1/2-inch cutter. Press rounds onto bottoms and up sides of a lightly greased (with cooking spray) 24-cup miniature muffin pan. Refrigerate remaining piecrust rounds until ready to use.
- Whisk together sugar and next 4 ingredients in a medium bowl. Whisk in melted butter, vinegar, and vanilla. Add eggs, whisking until well blended. Spoon about 1 heaping teaspoonful chocolate mixture into each piecrust shell.
- Bake at 350° for 20 to 24 minutes or until set and crust is golden brown. Cool completely on a wire rack (about 30 minutes). Repeat with remaining piecrust rounds and chocolate mixture.
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GORDON RAMSAY'S INDULGENT MINI CHOCOLATE TARTS | GORDON ...
These perfectly-sized little chocolate tarts are just the thing for your next dinner party. You can make them in advance and the relax, knowing you've catered for your guest's sweet tooths.
From redonline.co.uk
Total Time 1 hours
Category dinner party, baking
From redonline.co.uk
Total Time 1 hours
Category dinner party, baking
- First make the pastry. Whiz the butter and sugar in a food processor until just combined. Add the egg and whiz for thirty seconds. Add the flour and process for a few seconds until the dough just comes together (add 1 tablespoon of cold water if it seems too dry). Knead lightly on a floured surface, then shape into a flat disc. Wrap in cling film and chill for thirty minutes. Preheat the oven to 190°C/Gas 5. Lightly grease ten 8cm fluted loose-bottomed mini tart tins. Roll out the pastry as thinly as possible on a floured work surface and cut out 10 small discs using an 11cm fluted cutter. Line the tins with the pastry, allowing it to overhang the edges, then prick the base with a fork and rest for twenty minutes in the fridge. (They should be really firm and cold so that you can avoid having to blind bake them.) Bake the rested tart cases in the preheated oven for twelve minutes until golden. Use a sharp knife to trim off the excess pastry, then cool the cases in their tins on a wire rack. While the tarts are cooking, make the peanut brittle. Line a baking sheet with greaseproof paper or a lightly oiled sheet of foil. Put the sugar into a dry frying pan over a medium-high heat for three to four minutes and allow it to caramelise without stirring. Once the caramel begins to form, swirl it around the pan to ensure it colours evenly. After two to three minutes, when it’s beginning to turn light brown, add the peanuts and swirl to coat. Pour onto the prepared baking sheet, tilting it so that the peanut mixture spreads out thinly and evenly. It should harden almost immediately. Set aside for about ten minutes to cool. Meanwhile, make the chocolate ganache. Put the chocolate, cream, butter and sugar into a heatproof bowl and place over a pan of gently boiling water for seven to eight minutes, stirring to combine once melted. (Taste and add a little sugar if you prefer a sweeter ganache.) Spoon the ganache mix into the cooled tart cases and top with broken shards of peanut brittle. Chill for twenty minutes, then serve.
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GORDON RAMSAY'S INDULGENT MINI CHOCOLATE TARTS | GORDON ...
These perfectly-sized little chocolate tarts are just the thing for your next dinner party. You can make them in advance and the relax, knowing you've catered for your guest's sweet tooths.
From redonline.co.uk
Total Time 1 hours
Category dinner party, baking
From redonline.co.uk
Total Time 1 hours
Category dinner party, baking
- First make the pastry. Whiz the butter and sugar in a food processor until just combined. Add the egg and whiz for thirty seconds. Add the flour and process for a few seconds until the dough just comes together (add 1 tablespoon of cold water if it seems too dry). Knead lightly on a floured surface, then shape into a flat disc. Wrap in cling film and chill for thirty minutes. Preheat the oven to 190°C/Gas 5. Lightly grease ten 8cm fluted loose-bottomed mini tart tins. Roll out the pastry as thinly as possible on a floured work surface and cut out 10 small discs using an 11cm fluted cutter. Line the tins with the pastry, allowing it to overhang the edges, then prick the base with a fork and rest for twenty minutes in the fridge. (They should be really firm and cold so that you can avoid having to blind bake them.) Bake the rested tart cases in the preheated oven for twelve minutes until golden. Use a sharp knife to trim off the excess pastry, then cool the cases in their tins on a wire rack. While the tarts are cooking, make the peanut brittle. Line a baking sheet with greaseproof paper or a lightly oiled sheet of foil. Put the sugar into a dry frying pan over a medium-high heat for three to four minutes and allow it to caramelise without stirring. Once the caramel begins to form, swirl it around the pan to ensure it colours evenly. After two to three minutes, when it’s beginning to turn light brown, add the peanuts and swirl to coat. Pour onto the prepared baking sheet, tilting it so that the peanut mixture spreads out thinly and evenly. It should harden almost immediately. Set aside for about ten minutes to cool. Meanwhile, make the chocolate ganache. Put the chocolate, cream, butter and sugar into a heatproof bowl and place over a pan of gently boiling water for seven to eight minutes, stirring to combine once melted. (Taste and add a little sugar if you prefer a sweeter ganache.) Spoon the ganache mix into the cooled tart cases and top with broken shards of peanut brittle. Chill for twenty minutes, then serve.
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From foodnetwork.com
Reviews 4.7
Total Time 3 hours 20 minutes
Category dessert
Cuisine european
Reviews 4.7
Total Time 3 hours 20 minutes
Category dessert
Cuisine european
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CHOCOLATE GANACHE TARTS RECIPE: HOW TO MAKE IT
Decadent, chocolate mousse-like filling and a flakey, tender crust make this very special. Be sure to coat hands well with flour when putting the dough into pastry cups.
— Lorraine Caland, Thunder Bay, Ontario
From tasteofhome.com
Reviews 4.4
Total Time 50 minutes
Category Desserts
Calories 123 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 50 minutes
Category Desserts
Calories 123 calories per serving
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Reviews 4.5
Total Time 19 minutes59S
Cuisine American
Calories 301 calories per serving
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Calories 301 calories per serving
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