Best 5 Angelas Lighter Chocolate Tart Recipes

ANGELA'S LIGHTER CHOCOLATE TART

Steps:

• Tip the flour into a mixing bowl and remove 2 tsp (the cocoa will replace it later). Add the butter and rub into the flour until the mixture resembles fine breadcrumbs. Sift in the cocoa and icing sugar, then, using a round-bladed knife, stir in the oil, egg yolk and 1½-2 tbsp cold water, until the dough comes together. Gently gather into a ball, then roll out on a lightly floured surface, big enough to fit a 20cm round x 3.5cm-deep loose-bottomed flan tin. Ease the pastry into the tin, leaving a slight overhang. Lightly prick the base with a fork, then chill for about 10 mins.
• Heat oven to 190C/170C fan/gas 5. Sit tin on a baking sheet. Line the pastry with foil and fill with baking beans. Blind-bake for 15 mins or until set. Carefully lift out the beans and paper, then bake the pastry case for another 10 mins or until the base is cooked. Remove, carefully trim off the overhanging pastry with a sharp knife, to give the pastry a flat edge, then leave until completely cold.
• To make the filling, put the chocolate in a large bowl that will fit over a pan of simmering water without touching it. Mix the cocoa, coffee and vanilla with the milk. Pour over the chocolate. Sit the bowl over a pan of gently simmering water, stir, then immediately remove pan from the heat, with the bowl of chocolate still over the water, stirring occasionally, to check when melted. Stir the melted chocolate - it will be quite thick. Stir in 2 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Take the bowl off the pan and leave to cool slightly.
• Whisk the egg whites to stiff peaks, then whisk in the sugar until thick and glossy. Fold the créme fraîche into the cooled chocolate. Fold one-third of the egg whites into the chocolate mixture using a large metal spoon, then very gently fold in the remaining whites, a third at a time, until evenly mixed in. Remove the pastry case from the tin and place on a serving plate. Spoon the filling into the case, then spread out gently and evenly. Chill for about 3 hours, or overnight, before serving. Serve with a sifting of cocoa and half-fat créme fraîche, if you like. Please note, pregnant women, the elderly, babies and toddlers, and people who are generally unwell, should avoid eating raw or partially cooked eggs.

CHOCOLATE HONEY ALMOND TART

Steps:

• Preheat the oven to 350 degrees F.
• Butter the bottom and sides of a 9-inch springform pan.
• Place the graham crackers and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, about 15 to 20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes.
• In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 5 hours or preferably overnight.
• Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Cut into wedges and serve.

CLASSIC CHOCOLATE TART

Steps:

• Combine flour, sugar, and salt in a food processor. Pulse to combine. Add cold butter and pulse until crumbly. Slowly add water to food processor until mixture comes together. Refrigerate for 1 hour.
• Flour a work surface and a rolling pin. Roll out dough into a 10-inch disc.
• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch tart pan.
• Carefully place dough into the prepared tart pan. Trim dough from the edges of the pan. Prick holes into the dough on the bottom and along the sides of the pan.
• Bake in the preheated oven until lightly browned, 20 to 23 minutes. Remove from oven and allow to cool completely, about 1 hour.
• Pour heavy whipping cream into a microwave-safe bowl. Microwave for 2 minutes or until bubbles start to form along outside of the bowl. Add chocolate chips and let sit for 15 to 20 seconds. Whisk until smooth. Pour chocolate ganache into cooled crust. Let cool at room temperature until set, about 30 minutes. Keep refrigerated.

SILKIEST CHOCOLATE TART RECIPE BY TASTY

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!

GUINNESS®, CHOCOLATE, AND CARAMEL TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
• Mix pretzel crumbs, brown sugar, melted butter, and salt together in a bowl until mixture resembles wet sand. Pour into the tart pan, and press very firmly and evenly up the sides and into the bottom of the pan.
• Place tart pan onto a baking sheet and bake until crust is golden brown, 10 to 15 minutes. Allow crust to cool completely in pan, about 30 minutes.
• Combine heavy cream, butter, vanilla extract, and salt in a small saucepan over medium-low heat and cook until butter is melted and mixture begins to bubble, 3 to 5 minutes. Remove from heat, set aside, and keep warm.
• Combine sugar, corn syrup, and water in a large light-colored saucepan with high sides. Cook over medium heat, swirling occasionally, until mixture is amber in color, 10 to 12 minutes. Reduce heat to low, and very carefully whisk in reserved cream-butter mixture, as caramel mixture will bubble up and steam; stir constantly.
• Insert a candy thermometer into the mixture and cook over low heat, stirring occasionally, until caramel reaches 245 degrees F (118 degrees C), 25 to 30 minutes. Carefully pour caramel into an even layer in the baked and cooled crust. Allow caramel layer to cool until set, 1 to 2 hours.
• Prepare the chocolate layer. Pour stout beer into a saucepan and bring to a boil over medium-high heat. Cook until stout has been reduced to 1/4 cup, 20 to 25 minutes. Pour reduced stout into a large bowl. Stir in chopped chocolate, chocolate chips, butter, and vanilla and set aside.
• Heat cream in a small saucepan over medium-low heat until just simmering, 3 to 5 minutes. Pour over chocolate and allow to sit for 5 minutes. Stir until chocolate is completely melted and smooth. Carefully pour melted chocolate over the cooled caramel layer, making sure not overflow the pan.
• Use a toothpick to pop any air bubbles that may arise. Allow chocolate layer to cool and set up completely, 1 to 2 hours.