CHOCOLATE-COVERED STRAWBERRY TART
Provided by Katie Lee Biegel
Categories dessert
Time 5h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Mix together the chocolate wafer cookies and sugar in a large bowl. Pour in the melted butter and mix until well combined. Press the mixture into an 11-inch tart pan. Transfer to a baking sheet and bake for 10 minutes. Let cool completely.
- For the filling: Combine the cream, milk and freeze-dried strawberries in a medium pot. Bring to a simmer, remove from the heat and add the white chocolate chips and vanilla. Let stand for a few minutes to let the chocolate melt, then whisk until the chocolate is blended into the cream mixture. Transfer to a blender and blend until the strawberries are pureed and the mixture is smooth. Pour into the prepared crust and refrigerate until set, 3 to 4 hours. Once set, place in the freezer for 30 minutes.
- For the topping: Pour the chocolate shell topping over the filling to completely cover. Arrange the chocolate-covered strawberries in the center of the tart. Line up the sliced strawberries side-by-side and cut-side down around the edge of the tart with the pointed ends facing in towards the center of the tart. Slice with a warmed knife and serve.
WHITE CHOCOLATE TARTLETS WITH STRAWBERRIES AND BANANAS
Categories Milk/Cream Food Processor Mixer Berry Chocolate Dairy Fruit Nut Dessert Bake Strawberry Banana Summer Chill Party Double Boiler Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- for crust:
- Blend first 4 ingredients in processor until nuts are finely ground. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water and vanilla; process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide into 6 equal pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before continuing.)
- Preheat oven to 375°F. Press 1 dough disk evenly onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Pierce crust all over with fork. Repeat with remaining 5 dough disks. Freeze crusts until firm, about 20 minutes.
- Bake crusts until golden and baked through, about 25 minutes. Remove from oven. Immediately sprinkle bittersweet chocolate over bottom of hot crusts, dividing equally. Let stand until chocolate melts, about 5 minutes. Using back of spoon, spread chocolate over bottom of crusts. Chill until chocolate sets, about 10 minutes.
- for filling:
- Stir white chocolate in top of double boiler set over barely simmering water until just melted and smooth. Remove top of double boiler from over water. Cool white chocolate to room temperature. Beat cream and liqueur in medium bowl until soft peaks form. Fold cream mixture into melted white chocolate in 3 additions. Divide filling among tartlet crusts; smooth tops. Chill until filling is set, about 4 hours. (Can be made 1 day ahead. Cover loosely with foil; keep chilled.)
- Gently toss banana slices and orange juice in bowl. Transfer banana slices to paper towels; pat dry. Alternate banana slices and strawberry slices in circle atop tartlets, overlapping. (Can be prepared 2 hours ahead. Chill.)
CHOCOLATE AND STRAWBERRY TART RECIPE BY TASTY
Here's what you need: chocolate cookie, butter, double cream, dark chocolate, strawberry, dark chocolate, white chocolate, powdered sugar
Provided by Milloni Merchant
Categories Desserts
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the cookies to the bowl of a food processor and pulse until crumbs form. Mix in the melted butter, stirring to combine.
- Transfer the biscuit mixture to a 9 inch (23 centimeters) cake tin lined with parchment paper and press to form an even base. Freeze for 10 minutes.
- Add the double cream and chocolate to a pot over medium heat, gently stirring until the chocolate is melted.
- Pour the chocolate over the biscuit base and top with the strawberries.
- Refrigerate for 3 hours, until set. Drizzle with melted dark and white chocolate and coat with icing sugar.
- Enjoy!
STRAWBERRY TARTLETS
This is a very simple recipe and the beauty lies in the details. Whenever I make anything with red fruits, I always take care to wash them when they are still whole so that no water penetrates the fruit, diluting the flavor. I also love drawing out some of the wonderful juices and using that as part of this dessert. The tart shells and strawberry mix can be made in advance but do not fill the shells with the sour cream and strawberries until JUST before serving. The juice from the strawberries makes them soggy quickly but they are delicious and fresh!
Provided by Alex Guarnaschelli
Categories dessert
Time 1h35m
Yield 12 tartlets
Number Of Ingredients 10
Steps:
- Put the strawberries on a flat surface and cut them, widthwise, into 1/4-inch thick slices. The slices should be thin enough to bend slightly when you cut them.
- Using a vegetable peeler and, with a light touch, remove the zest from half of the lemon. Try to remove the zest in small pieces and leave the pith (the white part) behind. Juice the lemon and the lime and add them to a bowl along with the zest, sugar and strawberries. Cover the bowl and refrigerate.
- Preheat the oven to 375 degrees F. Meanwhile, sift the powdered sugar and flour into a medium bowl. Use your hands to push the sugar and flour through the strainer to make it easier. Stir in the melted butter and the orange juice. Stir to blend.
- Invert a baking sheet and put it on a flat surface. Coat it with a thin layer of nonstick spray as an added precaution against sticking. Spoon a generous teaspoon of the batter near the corner of the sheet and use a small offset spatula to spread it thinly into a small, imperfect oval. Take care to leave space between each oval because they will spread when they are baked. You should be able to fit about 12 on the tray.
- Bake them in the oven until light brown, about 5 to 8 minutes. Remove the tray from the oven. Put the tray by the inverted muffin tin. Use the offset spatula to lift the shells, 1 by 1, off the tray. Using your fingers, put a shell over the muffin tin bottom, pressing down to create a tart shell. The sides will overlap or be higher than the muffin hole. Your goal is to make a tart shell to fill with the strawberries. Repeat with the remaining shells. Allow them to cool.
- Strain the liquid from the strawberries and pour it into a small pan. Reduce over medium heat until it becomes syrupy and thick. Pour it back over the strawberries and toss to blend. Return to the refrigerator to chill again. When ready to serve, put a small dollop of sour cream in the bottom of each shell and top with some of the strawberries. Sprinkle with a touch of granulated sugar. Serve immediately.
WHITE CHOCOLATE FRUIT TART
It takes a little time to make, but this tart is absolutely marvelous, especially in summer when fresh fruit is in abundance. -Claire Darby, New Castle, Delaware
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300° for 25-30 minutes or until lightly browned. Cool on a wire rack., For filling, in a small bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes. , Drain oranges and pineapple, reserving 1/2 cup fruit juices. Arrange the oranges, pineapple, strawberries and kiwi over filling., For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved fruit juices until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool., Brush glaze over fruit. Refrigerate for 1 hour before serving. If desired, sprinkle with fresh basil or mint. Refrigerate leftovers.
Nutrition Facts : Calories 335 calories, Fat 21g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 133mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY WHITE CHOCOLATE TARTS
White chocolate paired with sweet, fresh strawberries is a match made in heaven. The shortbread cookies make a wonderful buttery crust. -Cynthia Wike, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Combine cookie crumbs and butter. Press onto the bottoms and up the sides of two greased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack., Place cream in a small microwave-safe bowl. Microwave, uncovered, on high for 15-20 seconds or until cream comes to a boil. Add white chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature., Pour filling into crusts; arrange strawberries over top. In a microwave, melt chocolate chips; stir until smooth. Drizzle over tarts. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 737 calories, Fat 52g fat (25g saturated fat), Cholesterol 71mg cholesterol, Sodium 264mg sodium, Carbohydrate 64g carbohydrate (44g sugars, Fiber 3g fiber), Protein 7g protein.
WHITE CHOCOLATE FRUIT TART
Top this fruit tart with strawberries, kiwis and a white chocolate drizzle. This White Chocolate Fruit Tart features a fluffy baked puff pastry crust.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Thaw pastry sheet at room temperature 30 min. Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle. Place on large ungreased baking sheet. Brush edges of pastry with water. Fold over 1/2 inch edge of pastry on all sides to form rim; press firmly to secure. Pierce pastry with fork.
- Bake 15 min. or until golden brown. (After 10 min., gently break any large air bubbles in pastry with fork.) Cool on wire rack.
- Microwave 5 oz. white chocolate and the half-and-half in large microwaveable bowl on HIGH 2 min. or until white chocolate is almost melted; stir until chocolate is completely melted. Spread onto pastry; top with fruit. Melt remaining chocolate as directed on pkg.; drizzle over dessert. Refrigerate 1 hour or until ready to serve. Cut into 12 rectangles. Store leftover tart in refrigerator.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 3.8762 mg, Sodium 85 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 13 g, Protein 3 g
WHITE CHOCOLATE TARTLETS WITH STRAWBERRY COULIS
Categories Milk/Cream Food Processor Mixer Chocolate Fruit Dessert Bake Vegetarian Cream Cheese Strawberry Almond Summer Chill Bon Appétit
Yield Makes 8
Number Of Ingredients 14
Steps:
- Make crusts:
- Preheat oven to 350°F. Grind biscotti and almonds in processor until finely ground. Add butter and process until well blended. Divide mixture equally among eight 4 1/2-inch diameter tartlet pans with removable bottoms (about 1/3 cup mixture for each). Press mixture onto bottoms and up sides of pans. Bake until crusts are golden brown, about 15 minutes. Transfer pans to racks; cool completely.
- Make filling:
- Bring 1/2 cup whipping cream to boil in heavy medium saucepan. Remove from heat. Add chopped white chocolate and stir until melted and smooth. Cool mixture to room temperature. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add white chocolate mixture and beat until well blended. Beat remaining 3/4 cup whipping cream, sugar and vanilla in medium bowl until medium-firm peaks form. Fold into cream cheese mixture in 2 additions. Divide filling among prepared tartlet crusts (about 1/2 filing for each). Refrigerate at least 2 hours.
- Make coulis:
- Combine strawberries, water, 3 tablespoons sugar and lemon juice in blender. Purée until smooth. Cover and refrigerate until cold, at least 2 hours. (Tartlets and coulis can be prepared 1 day ahead. Keep refrigerated.)
- Remove tartlets from pans. Place 1 tartlet on each of 8 plates. Spoon strawberry coulis alongside and serve.
STRAWBERRY BANANA TORTE
Whipped cream, strawberries and angel food cake doesn't get any better than this. A family favorite, my grandmother made it for big family gatherings. Around our house was always Dad's birthday cake. Surprisingly light, its great for breakfast the next day, if there's any left!
Provided by FIREDRAGON575
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Slice the angel food cake horizontally into 3 layers using a long serrated knife.
- Whip cream with cornstarch in a large bowl until stiff, but not grainy. In a separate bowl, crush about 1/2 cup of the strawberries. Stir in sugar and sour cream. Mix in red food coloring if desired. Gently fold the strawberry mixture into the whipped cream. Refrigerate until ready to use.
- Set aside 6 or 8 nice-looking whole strawberries to use for garnish. Remove stems from remaining berries, and slice.
- Place the bottom slice of angel food cake onto a serving plate. Top with a layer of sliced strawberries and bananas. Spread a layer of the whipped cream over the fruit. Top with the center layer of the cake, and repeat the fruit and cream layers. Place the top layer of the cake on top.
- Frost the top and sides of the cake with the remaining whipped cream mixture. Arrange whole strawberries on top for garnish. Refrigerate before serving.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 60.2 g, Cholesterol 94.2 mg, Fat 28.9 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 17.6 g, Sodium 354.2 mg, Sugar 24.6 g
WHITE CHOCOLATE AND STRAWBERRY TART
This amazing tart is a cheap and tastier version of a cheesecake. With fresh strawberries its a dish for everyone.
Provided by 3916hendo
Time 45m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Break biscuits into the food processor and pulse until you have fine crumbs. Brush some butter over the base and sides of a deep 20cm flan tin. Put the remaining butter into the crumbs. Spoon into the flan tin, then press over the base and sides. Chill while you make the filling.
- Put the gelatine in a bowl, cover with cold water, then leave to soften for 10 mins. Break up chocolate and put in a heatproof bowl with 100ml of the double cream. Stand over a pan of simmering water, then leave until melted, stirring occasionally. Squeeze water out of the gelatine, then stir into chocolate mix. Take off the heat and stir until dissolved.
- Beat the soft cheese and sugar together. Whisk remaining cream until stiff, then fold into the cheese. Fold in the chocolate.
- Shave some white chocolate curls, then pile up in the centre of the cheesecake and serve. Cut strawberries into quarters and place them on top as well.
STRAWBERRY WHITE CHOCOLATE TART
Juicy red berries, a crisp phyllo shell and a creamy filling make an irresistible combination of textures, tastes and colors.
Provided by Olha7397
Categories Tarts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut each sheet of phyllo in half lengthwise to make two 17 x 6 inch sheets.
- Lay one piece on work surface, keeping remainder covered with plastic wrap and damp towel. Brush lightly with butter; top with another piece so edges are not perfectly aligned and all eight corners are visible. Repeat with remaining phyllo.
- Gently fit into 14 x 4 inch tart pan with removable bottom. Turn edges under and ruffle, allowing some to hang over edge. Line with foil; fill with pie weights or dried beans. Bake in center of 375°F oven for 10 minutes; remove weights and foil. Prick shell all over with fork; bake for 5 minutes or until golden. Let cool on rack. Remove from pan and place on serving platter.
- In bowl over saucepan of hot not boiling water, melt chocolate, stirring occasionally. Spread about two thirds over crust.
- Slice 1 cup of the strawberries; arrange over chocolate. Beat together mascarpone, 18% cream, sugar and vanilla; spread over strawberries. Halve remaining strawberries; arrange cut side down, over filling. Drizzle with remaining chocolate. Makes 8 servings.
- Chocolate Canadian Living's Best.
Nutrition Facts : Calories 164.7, Fat 10.6, SaturatedFat 6.3, Cholesterol 21.2, Sodium 77.8, Carbohydrate 16.6, Fiber 1.2, Sugar 10.9, Protein 1.7
BERRY ALMOND TARTLETS WITH WHITE CHOCOLATE
A luscious combination of flavours make heavenly tartlets
Provided by Anne Willan
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat
Time 45m
Number Of Ingredients 12
Steps:
- For the almond pastry, put the flour, ground almonds, sugar and 1⁄4 tsp salt into a food processor and work for 5 seconds until mixed. Add the butter and pulse for about 10 seconds until the mixture forms fine crumbs. Tip into a bowl, add the egg yolks and almond extract and mix with a knife to make coarse crumbs (don't do this in the machine or you'll overwork it and make the pastry tough). Turn out on to the work surface and knead briefly by hand to a smooth, pliable ball. If it's too sticky, work in a little more flour. Wrap in cling film and chill for at least 30 minutes until firm.
- Brush six 9cm loose-bottomed tartlet tins with melted butter. Divide the ball of dough in half and work with one piece at a time. Roll it out on non-stick baking parchment until 3mm thick. Cut out three 13cm rounds using a plain pastry cutter or a small upturned saucer as a template. Ease each disc of pastry into the tins and press them on to the base and sides so the edges of the pastry come slightly above the top edge of the tins. Prick the bases with a fork so they do not puff up in the oven and set them on a baking sheet. Repeat with the rest of the pastry. Chill for at least 15 minutes until firm. Meanwhile, preheat the oven to fan 180C/conventional 200C/gas 6.
- Line the tartlets with small squares of buttered foil, pressing them well against the sides to hold up the dough during baking. Bake for 7-8 minutes until the pastry starts to brown. Remove the foil and continue baking for a further 3-4 minutes until they are golden brown. Let them cool in the tins, then turn them out to be sure they are loose. Replace them in the tins for support before adding the filling.
- For the ganache, break the chocolate into a bowl. Bring the cream just to the boil, pour on to the chocolate and leave for 2-3 minutes, then stir until smooth. Chill without stirring for 8-12 minutes until the ganache is cool but still soft enough to pour, then pour a shallow layer into each tartlet to cover the base. Chill until set, then unmould the tartlets and let them come to room temperature for at least 30 minutes. (They can be kept covered, at room temperature, for up to 6 hours.)
- To finish, warm the redcurrant jelly with 1 tbsp water and stir until smooth. Pick over the raspberries and pile them casually on top of the ganache. Spoon over a little of the warm glaze and decorate each tartlet with a tiny sprig of mint.
Nutrition Facts : Calories 735 calories, Fat 49 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 40 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.21 milligram of sodium
DOUBLE CHOCOLATE TART
A delicious dark and white chocolate tart, served brilliantly with strawberries. A decadent treat that I have made so many times, which is great for an indulgent night with the ladies and lots of wine! You can use any type of berries for the topping.
Provided by Ange Rayner
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a pie tin with butter.
- Blitz flour, cocoa powder, sugar, and salt together in a food processor. Cut butter into small pieces and add to the food processor with the flour mixture. Pulse until dough turns crumbly. Add egg yolk and 1 tablespoon ice water and mix until dough clumps up. Add remaining 1 tablespoon water if dough is too dry.
- Pour dough onto a work surface and push together to form a ball. Pat the dough into the bottom and up the sides of the prepared tart tin to create an even surface. Place crust in the freezer for 1 hour.
- Meanwhile, place white chocolate in a large microwave-safe bowl and heat in a microwave oven until melted, about 2 minutes. Stir until smooth and allow to cool to room temperature, about 15 minutes.
- Add mascarpone cheese, cream cheese, orange zest, and orange juice to the bowl with the melted and cooled white chocolate. Mix until smooth. Gradually drizzle heavy cream into the mixture until the desired thickness is reached; mixture shouldn't be too runny. Refrigerate filling until needed.
- Remove crust from freezer and bake in the preheated oven until you can smell the yummy chocolate smell, 25 to 30 minutes. Cool shell completely before filling, about 30 minutes.
- Pour filling into the cooled pie shell, smooth, and top with chopped strawberries. Refrigerate tart for 1 to 2 hours before serving.
Nutrition Facts : Calories 549.8 calories, Carbohydrate 36.2 g, Cholesterol 138.9 mg, Fat 43.1 g, Fiber 2.8 g, Protein 8.6 g, SaturatedFat 25.5 g, Sodium 191.4 mg, Sugar 16.1 g
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