Has anyone got the recipe for Chocolate Tart?

Question

At school they made this chocolate tart, thin pastry bottom, creamy milk chocolate with a dollop of cream on top, anyone who's tasted it knows what one i mean!

Answer 1

Looks like alot of reading, this is the real deal, no shortcuts, Enjoy!
Chocolate Tart

Tart Shell Pastry:
2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg, separated
2 tablespoons ice water, plus more if needed
Filling:
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs, at room temperature

To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.

Preheat the oven to 350 degrees F.

Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.

To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.

Answer 2

Chocolate tart

Tart Shell Pastry:
2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg, separated
2 tablespoons ice water, plus more if needed
Filling:
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs, at room temperature


To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.

Preheat the oven to 350 degrees F.

Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.

To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.

Answer 3

4 ounces best-quality imported semisweet chocolate, finely chopped
1 1/2 ounces unsweetened chocolate, finely chopped
10 tablespoons (1 stick or cube plus 2 tablespoons) unsalted butter, softened
1/2 cup sugar
3 large eggs
1/2 cup plus 2 teaspoons all-purpose flour
3/4 teaspoon baking powder
1 1/2 tablespoons unsweetened cocoa powder
Vanilla ice cream or vanilla-flavored whipped cream, for serving

Lightly butter six 1-cup ramekins or custard cups; set aside.

Place the semisweet and unsweetened chocolate in the top of a double boiler or in a bowl set over a saucepan of hot water over low heat (the bottom of the bowl should not touch the water). Stir occasionally until the chocolate melts; remove from the heat.

When the chocolate is smooth, stir in the butter and sugar until smooth. Add the eggs, flour, baking powder and cocoa. Beat with an electric mixer at medium-high speed until the mixture is pale and has a thick, mousse-like consistency, about 5 minutes.

Fill the ramekins 1/2 full, cover each with plastic wrap. Freeze for at least 3 hours. (The ramekins can be filled and frozen up to 3 days in advance.)

Just before serving time, preheat the oven to 375 degrees F, with a rack in the center. Bake the cold desserts until the outer edges of the tops are set, but the centers are still moist and shiny, usually 10 to 11 minutes. Remove from oven.

To serve, invert each hot portion onto a serving plate and serve warm, with a small scoop of the vanilla ice cream or a spoonful of vanilla-flavored whipped cream. Alternately, serve directly from the ramekins.

Makes 6 servings.


Absolutely delicious! Try it.

Answer 4

chocolate tart

1 sheet frozen puff pastry, thawed but still cold (follow package directions)
2 hershey bars, break in pieces
1 cup heavy cream
2 egg yolks

garnish
1 cup heavy cream, whipped to soft peaks

DIRECTIONS
Adjust oven rack to lower-middle position and heat oven to 425 degrees. Unfold pastry on a lightly floured work surface and roll it into a 12-inch square. Fit into a 9-by-1-inch round tart pan, making sure the pastry is not stretched. Trim excess pastry from pan by pressing around the perimeter with the tip of your thumb. Prick pastry all over with a fork.
Spray the bottom side of a 9-inch Pyrex-type pie plate with vegetable cooking spray, then place it in the tart pan to keep the pastry from puffing excessively. Bake until crisp and golden brown, 20 to 22 minutes. Remove pie plate and let tart shell cool to room temperature.
Meanwhile, microwave cream and chocolate in a 1-quart Pyrex-type measuring cup on high power until cream is hot enough to melt chocolate, about 3 minutes. (Or heat cream and chocolate together in a double boiler.) Whisk until smooth. In a small bowl, whisk egg yolks. Slowly whisk a cup or so of the chocolate mixture into the yolks (this keeps them from curdling). Whisk this chocolate-egg mixture back into the remaining chocolate and stir until completely blended.
Pour chocolate filling into tart shell. Cool until filling has set. Can be covered loosely and refrigerated overnight. Bring to room temperature before serving.
garnish with whipped cream

Answer 5

(L)
BLUEGRASS CHOCOLATE TARTS

1/2 c. butter, softened
1 c. sugar
2 eggs
1/2 c. all purpose flour
Pinch of salt
2 tbsp. bourbon
1 c. semisweet chocolate morsels
1 c. chopped pecans
Tart Shells

Cream butter and sugar; add eggs, mixing well. Add flour, salt and bourbon, stirring until blended. Stir in chocolate morsels and pecans. Spoon mixture into Tart Shells, filling 3/4 full.
Bake at 350 degrees for 25 minutes or until lightly browned. Yield: 6 dozen.


TART SHELLS:

3 c. all purpose flour
3 (3 oz.) pkg. cream cheese, softened
1 1/4 c. butter, softened

Combine all ingredients; stir until blended. Shape dough into 72 balls; chill. Place in greased miniature 1 3/4 inch muffin pans, shaping each ball into a shall. Yield 6 dozen.
To Freeze: Bake as directed; let cool. Place shells in freezer container; cover and freeze up to 2 weeks. To serve, let thaw.

Answer 6

Chocolate-Crusted Chocolate Tarts
Source: Better Homes and Gardens

Prep: 25 minutes
Bake: 25 minutes
Cool: 30 minutes
Stand: 30 minutes

Ingredients
1 recipe Chocolate-Hazelnut Tart Shells (see recipe below)
10 to 10-1/2 ounces 85-percent-cocoa chocolate or bittersweet chocolate, finely chopped
3/4 cup whipping cream
1/2 cup milk
3 tablespoons flavored honey (raspberry, cinnamon, or ginger)
1 egg, lightly beaten
Halved or chopped hazelnuts (filberts) (optional)

Directions
1. Preheat oven to 325 degree F. Prepare Chocolate-Hazelnut Tart Shells; set aside.

2. In a medium microwave-safe bowl combine chocolate, cream, and milk. Microwave, uncovered, on 100 percent power (high) for 3 to 4 minutes or until chocolate is melted and mixture is smooth, stirring once each minutes. Stir in honey. ()r, place chocolate in a medium-bowl. Set aside. In a small saucepan combine cream and milk. Bring to boiling. Pour over chocolate. Stir until chocolate is melted. Stir in honey.)


3. Place egg in another medium bowl. Gradually stir hot chocolate mixture into beaten egg. Pour into tart shells.

4. Bake 25 minutes. Cool slightly on wire rack for 30 minutes. Serve warm. If desired, garnish with coarsely chopped hazelnuts (filberts). Makes 12 servings.

Chocolate-Hazelnut Crust: Preheat oven to 375 degree F. Lightly coat 12 - 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a medium bowl stir together 1/2 cup melted butter, 2 tablespoons sugar, 1-3/4 cup crushed chocolate wafer crumbs (about 32 cookies), and 2/3 cup ground hazelnuts. Press into the bottom and sides of prepared muffin cups. Bake for 5 minutes. Using the bottom of a 1/4 or 1/3 cup dry measuring cup, lightly press down bottoms of crusts. Set aside while making filling.

Answer 7

Find a tart. Drizzle her in chocolate. Yummy.

Answer 8

try GordonRamsay"s recepie in his book passion for flavour page 163.

Answer 9

bar of dairy milk and abby titmuss

Answer 10

a hooker with a mars bar