CHOCOLATE-FILLED PASSION SOUFFLé TARTS
Steps:
- For the Dough
- Spray eight mini brioche molds (3 inches across the top) lightly but evenly with cooking spray.
- Roll the dough out on a lightly floured work surface to 1/4 inch thick. Cut out a 6-inch circle of dough and fit it into one of the molds to make sure you've got the correct size. (These molds vary in size, and there's no point in cutting out all the pieces until you're sure you've got it right.) Cut the rest of the dough and line the rest of the molds with it. Set the molds on a baking sheet and refrigerate for at least 1 hour.
- Stack the scraps and reshape them into a brick. Wrap tightly in plastic and refrigerate or freeze for another use.
- Heat the oven to 375°F or 350°F on convection. Prick the pastry shells all over with a fork, then line them with parchment (or cut-down coffee filters) and fill with dried beans (or rice or pastry weights). Bake until the pastry is crisp, about 16 minutes, rotating the pan halfway through baking.
- Lift the parchment and beans out right away and let the shells cool completely on a rack.
- For the Chocolate Cream
- Put the chocolate in a heatproof bowl.
- Bring the cream to a boil in a small saucepan. Pour the cream over the chocolate and leave it alone for about 1 minute. Stir with a heatproof rubber scraper until the chocolate is completely melted. Cover with plastic wrap and refrigerate for at least 1 hour or up to 3 days.
- For the Passion Glaze
- Mix the xanthan gum and sugar together. Whisk into the passion fruit puree, a few grains at a time, taking care that it doesn't clump. Refrigerate for 20 minutes, then stir in the passion fruit seeds. Refrigerate, covered, until you're ready to serve.
- For the Passion Soufflé
- Put the egg whites and a pinch of cream of tartar in the bowl of a standing mixer fitted with the whisk. Turn it on to low, and beat the whites gently for 2 minutes, to start establishing a structure. The whites will look frothy but still a bit wet. Turn the speed up to medium and add 2 teaspoons of the sugar. Continue to beat at medium speed until the whites have body and are just shy of having soft peaks. Add 2 more teaspoons of the sugar and continue beating until the whites have formed firm peaks. Add the remaining 2 teaspoons sugar and beat until the whites are glossy and smooth and almost stiff. Keep your eye on the whites, so you don't overbeat them.
- Whisk the yolk into the passion fruit puree in a wide bowl. Fold in a spoonful of the whites to lighten the puree. Then add the rest of the whites and fold in quickly and lightly, spinning the bowl as you fold.
- To Serve
- Heat the oven to 375°F or 350°F on convection.
- Set the chocolate tart shells on a baking sheet.
- Fill a pastry bag with the chocolate cream and pipe a plug of cream into the center of each shell. Fill a second pastry bag with the passion soufflé and pipe into the shells, covering the chocolate cream center completely.
- Bake for 6 to 7 minutes, until the soufflés have risen and browned lightly. Rotate the pan halfway through baking.
- Transfer to dessert plates and sprinkle with confectioners' sugar, if you want. Spoon the passion glaze over the tart or serve it on the side.
- make it simpler
- Replace the chocolate cream with mini candy bars. Use something creamy, like 3 Musketeers or Milky Way. Omit the pastry and bake the filled soufflés in ramekins that have been brushed with softened butter and coated with sugar.
CHOCOLATE-WHISKEY SOUFFLé TARTS
Categories Chocolate Egg Dessert Bake Freeze/Chill Vegetarian St. Patrick's Day Spring Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 15
Steps:
- Make crust:
- Preheat oven to 350°F. Blend all ingredients in processor just until dough gathers together. Shape dough into log. Cut into 8 equal rounds. Press 1 round over bottom and up sides of each of eight 4 1/2 x 3/4-inch tartlet pans with removable bottom. Pierce crusts with fork. Bake crusts until pale golden, about 18 minutes. Cool in pans on rack.
- Make filling:
- Set aside generous 1/3 cup chopped chocolate. Place remaining chopped chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until melted and smooth. Remove bowl from over water. Whisk in whiskey, vanilla, coffee and salt, then yolks. Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold half of whites into chocolate mixture. Fold in reserved 1/3 cup chopped chocolate, then remaining whites. Divide mixture among crusts. Freeze at least 3 hours. (Can be made 1 week ahead. Cover and keep frozen.)
- Preheat oven to 375°F. Push bottom of frozen tartlets up to release from pan sides. Arrange tartlets on pan bottoms on baking sheet. Bake until filling puffs and begins to crack, about 20 minutes.
- Place tartlets on plates. Spoon whipped cream alongside. Top with chocolate shavings, if desired.
SHORTBREAD TARTS WITH CHOCOLATE FILLING
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, 3/4 cup butter, and powdered sugar together to form pastry. Press about 1 teaspoon of pastry firmly against the bottoms and sides of 48 ungreased mini muffin cups. Do not extend pastry over the rims. Refrigerate while making the filling.
- Heat chocolate chips and 2 tablespoons butter in a 1-quart saucepan over low heat until melted. Remove from heat; stir in corn syrup and white sugar. Beat in eggs until filling is smooth.
- Fill each tart shell 3/4 full with chocolate filling, about 1 teaspoon. Sprinkle coconut and pecans on top.
- Bake in the preheated oven until filling is mostly set and pastry is golden, 20 to 25 minutes. Lift out tarts with the tip of a knife; cool on a wire rack.
Nutrition Facts : Calories 97.3 calories, Carbohydrate 12.4 g, Cholesterol 16.6 mg, Fat 5.2 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 13.4 mg, Sugar 5.7 g
CHOCOLATE TRUFFLE TART
Categories Chocolate Dairy Egg Dessert Bake Freeze/Chill Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
- Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
- Make filling while crust cools:
- Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
- Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
- Assemble and bake tart:
- Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
- Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.
CHOCOLATE AND PASSIONFRUIT LAYER CAKE
Chocolate cake is a beautiful thing on its own, but adding a thick layer of sharp passionfruit curd undercuts the heavy richness and balances the sweetness-which dangerously means that one slice is no longer enough...
Provided by Martha Collison
Categories HarperCollins Cake Dessert Bake Chocolate Passion Fruit Milk/Cream Dark Chocolate Birthday
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 180°C/160°C fan/gas 4/350°F then grease two 20cm (8-inch) tins and line with baking parchment.
- Make two batches of My Favorite Chocolate Cake recipe and use it to fill the tins.
- Bake for 25-30 minutes until risen and a skewer inserted comes out clean. Leave to cool in the tin for ten minutes before turning out onto a cooling rack.
- Whip the cream and confectioners' sugar together in a small bowl until it forms soft peaks and holds its shape when mixed. Be careful to stop when it reaches soft peaks or you might over-whip the cream, which will ruin the finished cake.
- Spread the whipped cream all over the top of one of the cake layers, then cover with spoonfuls of passionfruit curd. Carefully sandwich the second layer on top of the first.
- To make the icing, melt the butter and chocolate together in a microwave or in a heatproof bowl over a pan of simmering water. Remove from the heat and mix in the confectioners' sugar and the milk, then use a palette knife to spread it over the top of the cake. Sprinkle over chocolate shavings before serving. Keep any leftover cake in the fridge, where it will keep well for 2-3 days.
More about "chocolate filled passion soufflé tarts recipes"
CHOCOLATE PASSION FRUIT TART - SPATULA DESSERTS
From spatuladesserts.com
Ratings 24Servings 8Cuisine FrenchTotal Time 4 hrs 30 mins
- Place all ingredients (except butter) into a heatproof bowl and cook the curd over medium-high heat whisking constantly. Other option is to cook the curd over double boiler (see tips above)
- Chop chocolate into small pieces or use Callebaut Milk Chocolate (callets) and place them into a bowl
A TASTE OF LUXURY: CHOCOLATE SOUFFLé TART - VEENA AZMANOV
CHOCOLATE AND PASSION FRUIT TART - RUSTY FOOD
From rustyfood.com
5/5 (2)Total Time 1 hr 30 mins
CHOCOLATE TART - CHOCOLATE GANACHE TART RECIPE
From veenaazmanov.com
MINI CHOCOLATE TARTS - A BAKING JOURNEY
From abakingjourney.com
THE 13 BEST RECIPES TO BAKE IN APRIL | KING ARTHUR BAKING
From kingarthurbaking.com
PASSION FRUIT MILK CHOCOLATE TART - DESSERT FIRST
From dessertfirstgirl.com
CHOCOLATE-WHISKEY SOUFFLE TARTS RECIPE | BON APPéTIT
From bonappetit.com
CHOCOLATE TART - ONCE UPON A CHEF
From onceuponachef.com
CHOCOLATE SOUFFLE TARTS - BC LIVING
From bcliving.ca
SECOND HELPINGS #22 CHOCOLATE SOUFFLé TARTS WITH SALTED …
From eddkimber.substack.com
CHOCOLATE SOUFFLE TART : RECIPES - COOKING CHANNEL RECIPE
From cookingchanneltv.com
PASSION FRUIT TART - A BAKING JOURNEY
From abakingjourney.com
CHOCOLATE-FILLED PASSION SOUFFLé TARTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST BITTERSWEET CHOCOLATE TRUFFLE TART RECIPE - HOW …
From goodhousekeeping.com
DOUBLE CHOCOLATE AND PASSION FRUIT TART RECIPE
From olivemagazine.com
CHOCOLATE TRUFFLE TART - SPRINKLE BAKES
From sprinklebakes.com
CHOCOLATE TARTLETS - CHOCOLATE GANACHE MINI TARTS
From veenaazmanov.com
CHOCOLATE SOUFFLé TART - VEENA AZMANOV
From staging.veenaazmanov.com
You'll also love
Related Search