EASY CHOCOLATE TART
Provided by Ree Drummond : Food Network
Categories dessert
Time 8h40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- For the crust: Add the cookies to a food processor and pulse to fine crumbs. Pour in the melted butter and pulse together. Tip into an 11-inch fluted tart pan with a removable bottom and press the mixture in with a 1/4-cup measure to form an even crust on the bottom and sides. Put it in the freezer for 15 minutes to set.
- For the ganache: Put the cream and butter in a pan and heat until the mixture starts to bubble.
- Put the dark and milk chocolate in a bowl and pour the warmed cream and butter over it. Mix everything together until melted and fully combined, then pour it into the chilled tart base. Refrigerate the tart overnight until set.
- For the chocolate curl garnish: Put the white chocolate and coconut oil in a bowl and set over a pan of simmering water until the chocolate is melted; mix together. Pour the melted mixture onto the underside of a clean baking sheet and spread it in a very thin layer with an offset spatula or knife. Put it in the freezer until set, about 2 minutes. (To check if it is set, press it with your fingertip; it should leave the slightest mark but not a depression.)
- Using a sharp-edged spatula, scrape the chocolate from the bottom of the baking sheet into curls. Remove the tart from the pan and decorate with the curls.
WARM CHOCOLATE TART WITH RED WINE SAUCE
This romantic tart comes together in no time at all with the use of a premade tart shell. Feel free to make your own of course, but I stick with the premade ones on account of being pastry-challenged. As far as a rich and indulgent dessert, you cannot go wrong with warm chocolate and red wine! Perfect for valentines day, or any day that you just want to treat yourself and the ones you love.
Provided by LilPinkieJ
Categories Tarts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- For the Tart:.
- Preheat the oven to 325°F.
- Place the chopped chocolate in a medium bowl and set aside.
- Combine the cream and milk in a medium saucepan, and bring to a boil over medium-high heat. Pour the hot cream mixture over the chocolate. Allow to stand for 30 seconds to melt the chocolate,then whisk until the chocolate is completely melted and the mixture is smooth. Allow to cool for 10 minutes.
- Whisk the egg into the chocolate mixture. Pour the filling into the prebaked tart shell.
- Bake the tart for 8 to 10 minutes, until the edges of the filling are set; the center will still be soft. Cool the tart on a wire rack for 10 minutes and served warm.
- For the Red Wine Sauce:.
- Put the sugar in a deep sauce pan. Stir constantly on medium high heat until sugar liquefies and turns mahogany brown. Add the red wine and whisk until sugar is dissolved and wine is incorporated. Chill. Serve over tart.
RED WINE HOT CHOCOLATE
Chocolate and red wine are two things that go so well together. Combining them on a cold winter night and topping it off with a creamy froth and a sprinkle of grated chocolate will make you feel all warm and cozy inside.
Provided by Kim's Cooking Now
Categories Drinks Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Combine 1 cup half-and-half and Belgian chocolate in a small saucepan over medium-low heat. Cook, stirring occasionally with a whisk, until chocolate is melted and mixture is hot, about 5 minutes. Add Cabernet Sauvignon and heat for 2 minutes more, whisking occasionally, until hot. Divide into 2 mugs.
- Heat remaining 1/2 cup of half-and-half either on the stove or in the microwave until hot. Transfer to a milk frother and froth until creamy. Divide frothed half-and-half between the 2 mugs and sprinkle with grated chocolate.
Nutrition Facts : Calories 580.3 calories, Carbohydrate 44.7 g, Cholesterol 67.2 mg, Fat 39 g, Fiber 4 g, Protein 9.4 g, SaturatedFat 23.1 g, Sodium 76.8 mg, Sugar 32 g
RED WINE CRANBERRY SAUCE WITH HONEY
What does a chef in Napa Valley do to jazz up her cranberry sauce? Add wine, of course. This recipe was inspired by Cindy Pawlcyn, the Napa Valley chef and cookbook author, and includes smashed fresh ginger for extra verve. It's more tart than most cranberry sauce recipes, so if you like yours sweeter, feel free to add more sugar or a little more honey.
Provided by Melissa Clark
Categories condiments, sauces and gravies, side dish
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- In a medium pot over medium heat, combine the cranberries, sugar, red wine, 1/2 cup water, honey, ginger and salt. Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20 to 30 minutes. Stir in the black pepper. Chill thoroughly before serving.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 0 grams, Fiber 3 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 27 grams
RED WINE SAUCE
Enjoy this deliciously rich red wine sauce as an accompaniment to steak. It's easy to make - cook it while steaks are resting then drizzle over when it's ready
Provided by Barney Desmazery
Categories Condiment
Time 15m
Number Of Ingredients 8
Steps:
- Pour the fat out of the pan you cooked your steaks in, but don't clean it. Place the pan back on the heat with half the butter and the shallots and sizzle for 2 mins to soften. Stir in the flour and cook to a sandy paste, then splash in the vinegar and simmer for a moment. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan. Bring to the boil and bubble for a minute, then whisk in the mustard and then the stock.
- Boil the sauce down to about 200ml in total, then taste and season. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. Serve the steaks on warm plates and spoon the sauce over the top.
Nutrition Facts : Calories 212 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1.3 milligram of sodium
WARM CHOCOLATE TARTS WITH PINK PEPPERCORN ICE CREAM
Categories Food Processor Chocolate Dessert Bake Almond Double Boiler Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 14
Steps:
- For crust:
- Using on/off turns, finely grind almonds in processor. Transfer ground almonds to small bowl. Add butter and sugar to processor; blend until smooth. Blend in egg. Add ground almonds, flour, and salt; using on/off turns, process just to blend. Gather dough into ball and flatten into disk. Wrap dough in plastic and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.)
- Roll out dough on lightly floured surface to 1/4-inch thickness. Using 5-inch-diameter plate or bowl as guide, cut out rounds. Gather dough scraps and repeat to form 8 rounds total. Press each dough round over bottom and up sides of 4 1/4- to 4 1/2-inch-diameter by 3/4-inch-high tartlet pan with removable bottom. Refrigerate 30 minutes.
- Preheat oven to 375°F. Arrange tartlet pans on large rimmed baking sheet. Bake crusts until golden brown around edges, pressing with back of fork if crusts bubble, about 20 minutes. Cool crusts 10 minutes.
- For filling:
- Preheat oven to 350°F. Stir chocolate and butter in double boiler over barely simmering water until melted and smooth; cool slightly. Beat eggs and sugar in large bowl to blend. Fold chocolate mixture into egg mixture. Fold in flour.
- Divide filling among crusts. Bake tarts on baking sheet until filling is puffed and set, about 13 minutes. Cool slightly. Remove tartlet pan sides. (Can be made 1 day ahead. Cool completely in pans. Cover tarts with foil. Let stand at room temperature. Rewarm on sheet in 350°F oven 5 minutes.)
- Serve tarts warm with Pink Peppercorn Ice Cream.
More about "warm chocolate tart with red wine sauce recipes"
DARKEST CHOCOLATE CAKE WITH RED WINE GLAZE RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (384)Estimated Reading Time 3 minsServings 10
- Preheat oven to 325°. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.
- Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and ⅓ cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.
- Bake cake until top is firm and edges are slightly darkened, 55–65 minutes (rely on visual cues; a tester inserted into cake’s center will come out clean before cake is truly done). Transfer pan to a wire rack and let cake cool completely in pan before turning out.
WARM CHOCOLATE TART | RICARDO
From ricardocuisine.com
5/5 (46)Total Time 1 hrCategory DessertsCalories 400 per serving
- In a food processor, combine the flour, icing sugar, baking powder and salt. Add the butter and pulse a few seconds at a time until pea-sized pieces form. Add the yogurt. Pulse again until the dough just begins to form. Remove the dough and shape into a disc.
- In a bowl placed over a pot of simmering water or in the microwave, melt the chocolate with the cream. Remove the bowl from the heat. Whisk in the brown sugar. Add the eggs and whisk until smooth. Stir in the flour. Spoon into the crust.
RED WINE CHOCOLATE GANACHE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RED-WINE HOT CHOCOLATE
From eatingwell.com
WARM CHOCOLATE TART RECIPE | BON APPéTIT
From bonappetit.com
- Combine flour, sugar, and salt in processor. Blend 5 seconds. Add butter and blend until mixture resembles coarse meal. Add egg and cream and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap dough disk in plastic and chill 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled. Let dough soften slightly before continuing.
- Preheat oven to 375°F. Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch; fold in and press, forming double-thick sides. Pierce dough all over with fork. Bake until golden, about 25 minutes. Transfer baked crust to rack. Reduce oven temperature to 350°F.
- Bring whipping cream and milk to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk eggs, sugar, and salt in large bowl to blend. Gradually whisk chocolate mixture into egg mixture. Pour filling into warm crust.
- Bake tart until filling is set in center and puffed at edges, about 25 minutes. Transfer to rack and let cool 15 minutes. Serve warm. DO AHEAD Can be prepared up to 1 day ahead. Cool completely, then cover and refrigerate. Before serving, reheat in 350°F oven 10 minutes or microwave individual slices at 5-second intervals until warm.
BEST CHOCOLATE TART RECIPES | OLIVEMAGAZINE
From olivemagazine.com
WARM MOLTEN CHOCOLATE AND SALTED CARAMEL TARTS RECIPE
From olivemagazine.com
CHOCOLATE GANACHE TART & RASPBERRY SAUCE - GRITS AND PINECONES
From gritsandpinecones.com
HOT CHOCOLATE TART | THE COOK UP | ELIZABETH HEWSON | SBS FOOD
From sbs.com.au
WARM CHOCOLATE SAUCE RECIPE - EMERIL LAGASSE - FOOD & WINE
From foodandwine.com
WARM CHOCOLATE TART WITH RED WINE SAUCE – RECIPEFUEL | RECIPES, …
From recipefuel.com
RED WINE CHOCOLATE SAUCE - DISCOVER CALIFORNIA WINES
From discovercaliforniawines.com
CHOCOLATE TART RECIPES | TASTE OF HOME
From tasteofhome.com
COCOA-SPICED STEAKS WITH RED WINE–CHOCOLATE SAUCE RECIPE
From foodandwine.com
CREAMY SHRIMP PASTA RECIPE - HAPPY HAPPY NESTER
From happyhappynester.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #pies-and-tarts #tarts #desserts #american #easy #dinner-party #holiday-event #romantic #chocolate #dietary #midwestern #valentines-day #taste-mood #presentation
You'll also love