FLUFFY COCOA TARTS
You can't go wrong with these cute tarts with their chocolaty whipped filling. They're so yummy that you'll want to split the third one between the two of you! "This recipe is as easy as it is delicious," notes Tina Wooten of Brandon, Florida.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cream cheese, sour cream, sugar and lemon juice until smooth. Stir in cocoa mix. Fold in whipped topping. , Spoon into tart shells. Sprinkle with peanuts and chocolate chips. Cover and refrigerate until serving.
Nutrition Facts : Calories 327 calories, Fat 16g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 262mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE TART
Provided by Tyler Florence
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- 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.
CHOCOLATE TART WITH COCOA WHIPPED CREAM
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Pulse the cookies, granulated sugar and salt in a food processor until finely ground. Add the melted butter and pulse until the mixture starts to clump. Transfer to a 9-inch fluted tart pan with a removable bottom and firmly press on the bottom and up the side of the pan. Bake until the crust is firm, 12 to 15 minutes. While the crust is still warm, use the back of a spoon to gently press any cracks together. Transfer to a rack to cool completely.
- Make the filling: Heat 1 cup milk in a medium saucepan until hot but not boiling. Meanwhile, whisk the egg yolks, granulated sugar, cornstarch, 1 tablespoon cocoa powder, the vanilla, salt and the remaining 1/2 cup milk in a large bowl. Gradually whisk the hot milk into the egg yolk mixture until smooth. Pour the mixture into the saucepan and cook, whisking constantly, until it comes to a boil and is thick like pudding, 3 to 5 minutes. Remove from the heat and whisk in the chocolate until melted. Pour the filling into the crust and smooth the surface with an offset spatula. Gently press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until cold and set, about 2 hours.
- Make the topping: Beat the heavy cream, confectioners' sugar and remaining 3 tablespoons cocoa powder in a large bowl with a mixer on medium speed until soft peaks form. Spread the cocoa whipped cream on the tart and top with sprinkles.
FLUFFY BUTTER COCOA FROSTING
A very fluffy, light cocoa frosting. I love to make frosting with butter, you get a dreamy, creamy consistency.
Provided by Lana9831
Categories Dessert
Time 5m
Yield 2 cups approx.
Number Of Ingredients 5
Steps:
- In a bowl (or 4 cup glass measuring cup is easier) add powdered sugar and cocoa.
- Cut in soft butter with a knife or fork.
- Add vanilla.
- Using mixer beat until fluffy.
- Add the milk or cream now until spreadable consistency is achieved.
- Frost COOLED (if warm it will melt the butter) cake, cookies, brownies, whatever!
- I use this recipe for my Moist Fudgy Cocoa Brownies.
- Yummy!
SILKIEST CHOCOLATE TART RECIPE BY TASTY
Here's what you need: unsalted butter, powdered sugar, large egg, all-purpose flour, cocoa powder, salt, water, butter, instant coffee, dark chocolate, sugar, vanilla, salt, large eggs, fresh raspberry, powdered sugar
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the tart dough: add the butter to a medium bowl and sift in the powdered sugar through a fine-mesh sieve. Using an electric hand mixer, beat until smooth.
- Beat the egg and add half at a time to the butter mixture, beating well to incorporate between additions.
- Sift in the flour and cocoa powder, and add the salt. Using a rubber spatula, mix the dough until the cocoa powder is evenly distributed. Wrap the dough in plastic wrap.
- Chill in the refrigerator for at least 30 minutes, or overnight (if you chill the dough overnight, let it sit at room temperature for 15-30 minutes before rolling out).
- Preheat the oven to 375˚F (190˚C).
- Grease a 9-inch (23-cm) tart pan and roll out the chilled dough to an 11-inch (28-cm) circle. Roll the dough around the rolling pin, then unroll the dough over the pan.
- Press the dough against the bottom and sides of the pan, then use the rolling pin to roll over the top of the pan, cutting off any excess dough (re-roll any excess dough and bake into cookies, if desired). Press the dough gently against the pan once more. Using a folk, prick some holes in the bottom of the crust so it doesn't puff up.
- Bake for 15 minutes, then remove the tart shell from the oven and reduce the temperature to 300˚F (150˚C)
- Make the filling: in a medium saucepan, heat the pan over high heat. Combine the water and butter, and bring to a boil. Add the instant coffee and stir until dissolved.
- Add the chocolate, sugar, and vanilla to a medium bowl and pour the hot butter mixture over. Whisk until the chocolate is melted and the mixture is glossy.
- Add the eggs and whisk well to combine. Pour the filling into the par-baked shell. Bake for 12-15 minutes, or until chocolate is mostly set but the center jiggles slightly.
- Cool the tart for at least 30 minutes, or until cool to touch. Garnish with raspberries and sift powdered sugar over the top. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 500 calories, Carbohydrate 43 grams, Fat 34 grams, Fiber 4 grams, Protein 8 grams, Sugar 24 grams
FUDGY COCOA DROPS
Crunchy on the outside and cake-like on the inside, these chocolaty treats won't last long, even with just the two of you! "I make them for my grandkids, too" notes Jill Duncan of Schriever, Louisiana.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in almonds. Cover and refrigerate for 10 minutes. , Roll dough into 12 balls. Place 2 in. apart on an ungreased baking sheet. Bake at 350° for 13-18 minutes or until set and tops are cracked. Cool for 2 minutes before removing to a wire rack.
Nutrition Facts : Calories 103 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 94mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CUSTARD TART
I found this recipe online from the New York metro recipes. Its a chocolate lover's tart with chocolate custard filling and chocolate pastry dough crust.
Provided by Topher
Categories Tarts
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Dough: Sift the flour with the cocoa and salt. Cream the butter and sugar in the bowl of a mixer fitted with a paddle on low speed until fluffy.
- Add the egg, and mix just until incorporated. Add the dry ingredients, and mix until a dough forms. Shape into a ball, cut in half, flatten both halves, wrap each in plastic, and chill for at least 1 hour.
- Working quickly, roll out one of the dough balls on a large piece of lightly floured parchment paper to form a 13-inch circle about 1/8 inch thick.
- Place the parchment on a baking sheet, cover the dough with plastic, and chill it for at least 1 hour. Keep the remaining dough in the freezer for another tart.
- Preheat the oven to 350 degrees.
- Carefully fit the dough into a 9½-inch tart shell with a removable bottom, taking care not to stretch or pinch it. Freeze the dough for at least 15 minutes.
- Bake the crust until it puffs, about 10 to 15 minutes. Flatten the base by pressing it down with a measuring cup, then continue baking until the crust is crisp, about 10 to 15 minutes more. Set aside to cool.
- Chocolate Custard: Preheat the oven to 250 degrees. Place chocolate in a bowl. Bring the cream, milk, and sugar to a boil in a saucepan.
- Add the mixture, a third at a time, to the chocolate, stirring each addition until combined. (If it's added all at once, the chocolate will become grainy.) Beat the egg in a large bowl.
- Whisk in a quarter of the chocolate-milk mixture until just combined, and add to the remaining chocolate. (Do not whisk hard.).
- Tap the bowl to get rid of any air bubbles. Pour the custard into the baked tart shell, filling it to the top.
- Bake for 20 minutes, rotate front-to-back, and bake for another 20 minutes or until the custard is set around the edges but jiggly in the center. Serve with brandy whipped cream.
Nutrition Facts : Calories 942.7, Fat 71.8, SaturatedFat 44.3, Cholesterol 219.2, Sodium 353.8, Carbohydrate 76.9, Fiber 9.1, Sugar 25.8, Protein 14.5
CHOCOLATE TART WITH COCOA WHIPPED CREAM
Number Of Ingredients 0
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Pulse the cookies, granulated sugar and salt in a food processor until finely ground. Add the melted butter and pulse until the mixture starts to clump. Transfer to a 9-inch fluted tart pan with a removable bottom and firmly press on the bottom and up the side of the pan. Bake until the crust is firm, 12 to 15 minutes. While the crust is still warm, use the back of a spoon to gently press any cracks together. Transfer to a rack to cool completely.Make the filling: Heat 1 cup milk in a medium saucepan until hot but not boiling. Meanwhile, whisk the egg yolks, granulated sugar, cornstarch, 1 tablespoon cocoa powder, the vanilla, salt and the remaining 1/2 cup milk in a large bowl. Gradually whisk the hot milk into the egg yolk mixture until smooth. Pour the mixture into the saucepan and cook, whisking constantly, until it comes to a boil and is thick like pudding, 3 to 5 minutes. Remove from the heat and whisk in the chocolate until melted. Pour the filling into the crust and smooth the surface with an offset spatula. Gently press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until cold and set, about 2 hours.Make the topping: Beat the heavy cream, confectioners' sugar and remaining 3 tablespoons cocoa powder in a large bowl with a mixer on medium speed until soft peaks form. Spread the cocoa whipped cream on the tart and top with sprinkles.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 379
More about "fluffy cocoa tarts recipes"
BEST FLUFFY CHOCOLATE TART RECIPE - FOODNETWORK.CA
From foodnetwork.ca
2.7/5 (246)Total Time 1 hr 15 mins
RAW CHOCOLATE SUPERFOOD TART RECIPE - GODAIRYFREE.ORG
From godairyfree.org
BAILEY'S TORTE (OR TART WITH CHOCOLATE GANACHE) - WHERE IS MY SPOON
From whereismyspoon.co
RECIPE FOR FLUFFY COCOA TOPPING - ONLINE RECIPES FROM HINDS …
From hindsjerseyfarm.com
DALGONA COFFEE TARTS | BETTER HOMES & GARDENS
From bhg.com
S'MORES POP TARTS (THE BEST POP TARTS YOU'LL EVER EAT ... - THE …
From theloopywhisk.com
FLUFFY NO BAKE CHOCOLATE CHEESECAKE TARTS WITH GOLDFISH PRETZEL …
From busycreatingmemories.com
ULTIMATE DARK CHOCOLATE BUTTER TARTS - DAIRY FARMERS OF ONTARIO
From savourontario.milk.org
CHOCOLATE TART DOUGH - PIES AND TACOS
From piesandtacos.com
CHOCOLATE TART WITH COCOA CRUST - RODELLE KITCHEN
From rodellekitchen.com
QUICK, FLUFFY COCOA FROSTING RECIPE - THE SPRUCE EATS
From thespruceeats.com
FLUFFY COCOA TARTS | TART RECIPES, RECIPES, YUMMY
From pinterest.com
5 MINUTE SMALL BATCH CHOCOLATE BUTTERCREAM - FROSTING AND …
From frostingandfettuccine.com
EASY WARM CHOCOLATE TART RECIPE - FOOD... LIKE AMMA USED TO …
From foodlikeammausedtomakeit.info
DELICIOUS COCONUT TARTS - FOODELICACY
From foodelicacy.com
HOT COCOA TART | MILK & CARDAMOM
From milkandcardamom.com
JAM TART WITH COCOA NIB CRUST: CROSTATA DI MARMELLATA ... - ITALY …
From italymagazine.com
RAW CHOCOLATE TART W/ HAZELNUT CRUST RECIPE SO LIGHT & FLUFFY
From wickedhealthyfood.com
FLUFFY COCOA TARTS | RECIPE | COOKING FOR TWO, TART, TART RECIPES
From pinterest.co.uk
CHOCOLATE MOUSSE TART LIGHT FLUFFY IRRESISTIBLE. - MY KITCHEN STORIES
From mykitchenstories.com.au
FLUFFY COCOA TARTS RECIPE: HOW TO MAKE IT | TASTE OF HOME
FLUFFY COCOA TARTS
From crecipe.com
CHOCOLATE CARAMEL TART RECIPE | MY BAKING ADDICTION
From mybakingaddiction.com
CHOCOLATE PâTE SUCRéE RECIPE (CHOCOLATE TART DOUGH)
From theflavorbender.com
MINI CHOCOLATE TARTS - SAVING ROOM FOR DESSERT
From savingdessert.com
FLUFFY COCOA FROSTING - BAKEGOOD
From bakegood.ca
NO-BAKE CHOCOLATE SALTED CARAMEL TART - SUGAR SALT MAGIC
From sugarsaltmagic.com
10 BEST CHOCOLATE TART COCOA POWDER RECIPES - YUMMLY
From yummly.com
MAKE THIS EASY FUDGY CAKE FOR NATIONAL CHOCOLATE DAY - ABC NEWS
From abcnews.go.com
{3-INGREDIENT} CHOCOLATE FLUFF DIP - A LATTE FOOD
From alattefood.com
PERFECT TART CRUST RECIPE - BAKING A MOMENT
From bakingamoment.com
LUSCIOUS CHOCOLATE TART WITH VANILLA SAUCE RECIPE
From villeroy-boch.ca
RECIPE: FLUFFY COCOA STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
COCONUT TARTS | LOVEFOODIES
From lovefoodies.com
BEST ANNA OLSON'S BEST CHOCOLATE RECIPES RECIPES, NEWS, TIPS AND …
From foodnetwork.ca
VANILLA CREAM COCOA TART | MISS CHINESE FOOD
From misschinesefood.com
CHOCOLATE PEANUT BUTTER TARTS - GLUTEN-FREE) | FEASTING ON FRUIT
From feastingonfruit.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #pies-and-tarts #tarts #desserts #easy #no-cook #beginner-cook #chocolate #taste-mood #sweet #presentation #served-cold #technique
You'll also love
Related Search