Double Chocolate Tart Recipes

Steps:

• Special equipment: 9-inch fluted tart pan with removable bottom
• Crust: Whisk the flour, cocoa, salt and baking soda together in a medium bowl. Put the butter, confectioners' and brown sugar in a food processor and process until smooth and creamy. Add the dry ingredients and pulse to combine. Add the egg yolks and continue to pulse to make a smooth dough. Remove the blade, and turn dough out onto a large sheet of plastic wrap, form into a disk, and wrap tightly. Refrigerate at least 1 hour or up to 2 days.
• Meanwhile, make the filling: Put the chocolate in a medium bowl. Put the cream and sweetened condensed milk in a small saucepan and bring to a simmer over medium heat. (Alternatively, heat the cream and milk in the microwave.) Pour the cream over the chocolate and whisk until smooth and shiny. Whisk in the eggs and vanilla until smooth. Cover, and set aside at room temperature.
• Place the dough between 2 pieces of waxed or parchment paper and roll into a circle about 1/4-inch thick. Refrigerate for 15 minutes.
• Position a rack in the middle of the oven and preheat to 400 degrees F. Peel off a piece of parchment from the dough, then gently flip dough into tart pan, peeling away the rest of parchment. Carefully press dough into the tart pan so that it sits evenly in the pan. Trim excess dough from the edges, if needed. Line the crust with wax paper or lightly sprayed parchment paper and fill with pie weights or baking beans (see photo).
• Place tart shell on a baking sheet and bake for 20 minutes. Remove the paper and weights and continue to bake until the crust sets and looks a little dull (a sign it is cooked), about 5 minutes more. Reduce oven temperature to 325 degrees F.
• Remove tart pan from oven and spread the dulce de leche evenly over the warm crust. Then top with the chocolate filling. Bake until the filling sets around edges but is still slightly wobbly in the center, about 25 to 30 minutes. Cool completely.
• Serve. For a final flourish, sprinkle lightly with gray salt just before serving, if desired.
• - Make dough and freeze for up to a month ahead.
• - Form, bake and freeze crust, tightly wrapped, for up to 1 week.
• - Assemble and refrigerate up to 2 days, tightly wrapped.
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Steps:

• Melt 6 tablespoons of the butter. Combine cookie crumbs and butter in a small bowl and mix until thoroughly moistened.
• Transfer to an 8-inch tart pan. Using the back of a cup or measuring cup, press mixture into the pan with a removable bottom until evenly covering the bottom and sides of the pan. Set in freezer until set, at least 20 minutes.
• Meanwhile, place chocolate in a medium heatproof bowl and set aside. Place cream in a small saucepan and bring to a simmer over medium-low heat.
• Remove from heat and whisk in malted milk powder until smooth and pour over chocolate. Let sit until chocolate is starting to melt, about 1 minute. Gently stir until all chocolate is melted and smooth. Stir in remaining 2 tablespoons of butter, small piece by piece, until evenly incorporated.
• Turn mixture into the prepared tart crust and spread until even. Cover loosely and refrigerate until filling is set, at least 1 1/2 hours.

Steps:

• Make the crust: In a medium bowl, use a fork to combine the graham cracker crumbs and the butter until they are the texture of wet sand.
• Transfer the crust to an 8-inch (20 cm) springform pan and use the bottom of a wine glass or other flat instrument to press against the bottom.
• Make the dark chocolate mousse: In a medium bowl, let the melted dark chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
• Pour the dark chocolate mousse over the crust and smooth out the top as much as possible, then freeze for 15 minutes.
• Make the milk chocolate mousse: In a medium bowl, let the melted milk chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
• Pour the milk chocolate mousse over the dark chocolate layer and smooth the top with a spatula.
• Freeze for 2 hours, or until the mousse is set.
• Take a vegetable peeler and press it down along the edge of the chocolate bar to create mini chocolate spirals. Make at least 2 tablespoons worth.
• Remove from the cake from the freezer and gently take the cake out of the springform pan.
• Sift the cocoa powder over the top of the cake, then sprinkle with the chocolate shavings.
• Pairs well with Cabernet Sauvignon.
• Enjoy!

Steps:

• Crush biscuits and oats and blend in a mixer. To this, add the melted butter.
• Line tart tins with the biscuit mix and bake at 180°C (375°F) for 10 mins.
• In a saucepan, heat the heavy cream. Add the chopped baking chocolate and take off the heat. Mix well until smooth.
• Pour the ganache in tart tins and let cool in the fridge for 5-6 hrs.
• Serve.
• Enjoy!