Triple Chocolate Tart Recipes

Steps:

• Preheat the oven to 425˚F (220˚C).
• Roll out a circle of pie dough and cut in half. Press the dough into two small tart tins, and remove any excess dough. Use a fork to prick the base of the pie dough.
• Bake in the oven for 20 minutes at 425˚F (220˚C), or until the tart is golden brown. Remove from the oven and cool completely.
• Add the sugar, cornstarch, and salt in a medium saucepan over medium heat, and whisk to combine.
• Pour in milk and egg yolks and whisk, until the mixture just barely comes to a boil and becomes thick like pudding, about 6-8 minutes.
• Stir in the butter and vanilla, and remove the saucepan from the heat.
• In three separate microwave-safe bowls, melt each of the chocolates by microwaving for intervals of 15 seconds, stirring until smooth.
• Pour the pudding into each of the separate bowls of melted chocolate. Stir until they are well combined and silky.
• Spoon many small dollops of each chocolate pudding into the pie crust. Make any design you would like with a toothpick. Chill in the fridge for 2 hours, until set.
• Garnish with fresh fruit, or mint
• Enjoy!

Steps:

• Make crust:
• Preheat oven to 350°F with rack in middle.
• Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes
• Make filling:
• Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
• Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
• Make glaze:
• Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water
• Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
• Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
• Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
• Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
• Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
• Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
• To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.

Steps:

• Make crust:
• Preheat oven to 350°F with rack in middle.
• Pulse almonds with cookies and sugar in a food processor until almonds and cookies are finely ground.
• Add butter and pulse to combine, then press evenly onto bottom and up side of tart pan or 1-inch up side of springform pan (a dry measuring cup with a smooth bottom is very useful for pressing crumbs into an even layer).
• Bake until set, 15 minutes. Cool on a rack 1 hour.
• Make filling:
• Whisk together milk, cream, stout, sugar, cornstarch, and cocoa in a medium saucepan and bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking constantly, 2 minutes.
• Remove from heat and whisk in chopped chocolate and vanilla until smooth.
• Pour chocolate custard into cooled tart shell and cover surface with plastic wrap or wax paper (to prevent a skin from forming) and chill until set, about 3 hours.
• Make cream topping:
• Beat cream, bourbon, sugar, and vanilla in a bowl with an electric mixer just until stiff peaks form. Spread whipped cream decoratively on top of pie.
• Garnish with chocolate shavings or dust with cocoa powder, if desired.

Steps:

• Crust: Combine cookies and sugar in food processor.
• Pulse until cookies are finely crushed.
• Add melted butter in stream and process until crust is evenly moistened and begins to come together.
• Press crumb mixture onto bottom and up side of 9-inch round pan with removable bottom.
• Filling: Place chocolate in bowl.
• Heat cream in medium-size saucepan just until simmering.
• Pour over chocolate; let stand 2 minutes.
• Stir until smooth.
• Pour into bottom of prepared crust.
• Refrigerate 30 minutes or freeze 10 minutes, until firm.
• Beat together 1 cup of milk and the whipped topping mix in large bowl as per package directions.
• Stir in vanilla.
• Top with pudding mix and remaining milk; beat until well blended and consistency of sour cream.
• Spread into tart shell, swirling top decoratively, if desired.
• Refrigerate 30 minutes or until firm to the touch.
• Garnish with chocolate curls.