Best 9 Chocolate Creme Egg Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chocolate creme egg tarts are a delightful treat that combines the flavors of chocolate and creme eggs into a single, delicious dessert. Whether you are looking for a special dish to serve at a party or a fun treat to enjoy with your family, these tarts are sure to satisfy your sweet tooth. With a variety of recipes available, you can find the perfect combination of ingredients to create a tart that is both delicious and visually appealing.

Let's cook with our recipes!

CHOCOLATE "CREME EGG" TART



Chocolate

This decadent dessert delivers the flavor of a certain beloved Easter candy in the form of an elegant tart with a crispy cookie crust.

Provided by Rhoda Boone

Categories     Easter     Tart     Candy     Chocolate     Cream Cheese     Dessert     Bake     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 12-16 servings

Number Of Ingredients 22

For the crust:
1/4 cup (1/2 stick) unsalted butter, melted, plus more for pan
6 ounces chocolate wafer cookies (about 28 cookies), coarsely crumbled
Pinch of kosher salt
For the filling:
1/2 cup light corn syrup
1/4 cup cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, cut into small pieces, room temperature
2 teaspoons vanilla extract
1/8 teaspoon kosher salt
3 cups powdered sugar
5-6 drops yellow food coloring
1-2 drops red food coloring
For the chocolate ganache:
12 ounces milk chocolate, chopped
6 ounces semisweet chocolate, chopped
2 cups heavy cream
Pinch of kosher salt
3 tablespoons unsalted butter, cut into small pieces, room temperature
1 tablespoon light corn syrup
Special Equipment
A 9" tart pan with removable bottom

Steps:

  • Make the crust:
  • Preheat oven to 350°F. Grease tart pan with butter. Pulse cookies and salt in a food processor until cookies are finely ground. With the motor running, slowly pour in melted butter and process until well combined.
  • Using a measuring cup, firmly press cookie mixture into bottom and up sides of tart pan. Bake crust until firm, about 10 minutes. Transfer pan to a wire rack and let cool 15 minutes.
  • Make the filling:
  • Using an electric mixer on medium-high speed, beat corn syrup, cream cheese, butter, vanilla, and salt in a large bowl, scraping down sides of bowl as needed, until combined, 1-2 minutes. Add powdered sugar and beat on low 1-2 minutes, then increase speed to medium and beat until incorporated, 1-2 minutes more. Transfer 1/2 cup filling to a medium bowl. Transfer remaining filling to a pastry or large resealable plastic bag; this is the "egg white" filling.
  • Add yellow and red food coloring a few drops at a time to filling in bowl to match the color of an orange egg yolk. Transfer "yolk" filling to another pastry or large resealable plastic bag.
  • Make the chocolate ganache and assemble the tart:
  • Heat both chocolates in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring with a spatula, until chocolate is melted.
  • Meanwhile, heat cream in a small pot over medium, stirring occasionally, until warmed through and small bubbles start to appear on the surface.
  • Add salt to melted chocolate, then remove from heat and gradually whisk in cream until incorporated. Whisk in butter, then corn syrup, until smooth and combined.
  • Pour 1 1/2 cups ganache into cooled crust; reserve remaining ganache in bowl. Chill filled crust until set, about 30 minutes.
  • Snip off ends of pastry bags to create a 3/8" hole. Pipe "yolk" filling in a tight spiral in the center of the tart to create an orange "yolk" about 3" wide and 1/2" thick. Pipe "egg white" filling around "yolk" in a tight spiral, about 1/2" thick, leaving about a 1/2" ring of chocolate showing around "egg white" filling at the edges of tart.
  • Set bowl with ganache over a pot of barely simmering water; heat ganache, stirring, until it pours easily. Pour over filling until covered; do not overfill. Chill until set, at least 3 hours. Let sit at room temperature 15 minutes before serving.
  • Do Ahead
  • Tart can be made 1 day ahead. Chill until set, then cover loosely with plastic wrap.

DARK CHOCOLATE COCONUT CREAM TART



Dark Chocolate Coconut Cream Tart image

You know that famous candy bar with creamy coconut covered in chocolate with a little almond top? Well I decided to make a tart inspired by that delicious treat and cousins, let me tell you, this decadent dessert tastes just like that candy bar (but it's so much better).

Provided by Kardea Brown

Categories     dessert

Time 2h20m

Yield One 10-inch tart (6 to 8 servings)

Number Of Ingredients 23

6 tablespoons unsalted butter, melted, plus more for the tart pan
3/4 cup sliced almonds, toasted
1 cup crushed chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers (17 cookies) (crushed not crumbs)
1/3 cup granulated sugar
1/4 teaspoon kosher salt
One 4-ounce semisweet chocolate bar, chopped
1/3 cup heavy whipping cream
1 tablespoon light corn syrup
One 13.5-ounce can coconut milk
1 cup whole milk
4 large egg yolks
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of kosher salt
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
1 1/4 cups sweetened flaked coconut, toasted
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon almond extract, optional
Toasted coconut chips, optional
Toasted sliced almonds, optional
Dark chocolate curls, optional

Steps:

  • For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
  • Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
  • For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
  • Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
  • For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
  • Spoon the whipped cream over the tart and garnish as desired.

CHOCOLATE TART



Chocolate Tart image

Provided by Tyler Florence

Categories     dessert

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 12

2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg, separated
2 tablespoons ice water, plus more if needed
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs, at room temperature

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.

WHITE CHOCOLATE-CREAM CHEESE FRUIT TART



White Chocolate-Cream Cheese Fruit Tart image

This tart recipe is easy and so delicious! The crust is crisp and buttery. Any combination of fresh fruits can be used. I used strawberries, blueberries, and raspberries.

Provided by Yoly

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h45m

Yield 12

Number Of Ingredients 13

¾ cup butter, softened
½ cup confectioners' sugar
1 ½ cups all-purpose flour
1 (12 ounce) package white chocolate chips, melted and cooled
¼ cup heavy cream
8 ounces cream cheese, softened
1 cup water
½ cup white sugar
2 tablespoons cornstarch
2 tablespoons corn syrup
2 cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease a 12-inch tart pan.
  • Beat butter and confectioners' sugar together in a bowl using an electric mixer until light and fluffy. Mix in flour until mixture is crumbly. Press into the prepared tart pan.
  • Bake crust until lightly browned, 25 to 30 minutes. Let cool completely.
  • Beat melted and cooled white chocolate and heavy cream in a bowl until smooth. Mix in cream cheese until thoroughly combined. Spread over cooled crust. Chill in the refrigerator for 30 minutes.
  • Combine 1/2 cup water and white sugar in a saucepan and bring to a boil. Mix remaining 1/2 cup water and cornstarch together in a bowl until cornstarch dissolves; add to sugar mixture. Cook and stir until mixture thickens and clears, about 5 minutes. Stir in corn syrup and return to a boil. Remove glaze from heat and let cool for 10 minutes.
  • Arrange strawberries, blueberries, and raspberries over cream cheese layer and brush with glaze. Chill for at least 1 hour; store in refrigerator until ready to serve.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 50.8 g, Cholesterol 64.1 mg, Fat 30.2 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 18.6 g, Sodium 173.1 mg, Sugar 33.4 g

CHOCOLATE TART RECIPE BY TASTY



Chocolate Tart Recipe by Tasty image

We researched and tested recipes for weeks to bring you Tasty's ultimate chocolate tart. With its silky, smooth, and creamy chocolate filling and beautiful tender crust, it's easy to see why this dessert won over our hearts and stomachs.

Provided by Katie Aubin

Categories     Desserts

Time 3h

Yield 6 servings

Number Of Ingredients 22

1 ⅔ cups all purpose flour
½ cup powdered sugar
½ teaspoon kosher salt
1 ¼ sticks unsalted butter, cubed and chilled
1 large egg yolk
½ teaspoon vanilla extract
1 teaspoon water, ice cold
9 oz good quality bittersweet chocolate
1 ¼ cups heavy cream
¼ teaspoon kosher salt
2 large eggs
1 teaspoon vanilla extract
1 ½ sheets gelatin sheet
1 cup ice water
¼ cup granulated sugar
2 tablespoons water, room temperature
3 tablespoons unsweetened natural cocoa powder
3 tablespoons heavy cream
flaky sea salt, for sprinkling
whipped cream, for serving
1 tart pan, 9 in
pie weight, dried beans, or uncooked rice

Steps:

  • Make the crust: In a food processor, combine the flour, powdered sugar, and salt and pulse to incorporate. Add the butter, a few cubes at a time, and pulse until broken down to pea-sized pieces.
  • In a small bowl, whisk together the egg yolk, vanilla, and water. Slowly drizzle the egg yolk mixture into the food processor and pulse until the dough starts to come together but is not yet fully incorporated, 2-3 minutes.
  • Turn the dough out onto a sheet of plastic wrap, wrap tightly, and shape into a 1-inch-thick disc. Refrigerate for at least 1 hour, up to 2 days.
  • Remove the dough from the refrigerator and let sit at room temperature for a few minutes to soften slightly for easy rolling.
  • Place the dough disc between 2 sheets of parchment paper. Use a rolling pin to roll out to an 11-inch circle about ⅛ inch thick, starting from the center and rolling away from you and rotating the dough 90° every few rolls to ensure even thickness. If the edges of the dough crack, use the rolling pin to bring them back together. If the dough softens too much, refrigerate for a few minutes to re-solidify.
  • Carefully roll the dough onto the rolling pin, then unroll over a 9-inch tart pan and gently press against the bottom and sides. Roll the rolling pin over the pan to trim the edges of the crust flush with the pan. Patch any holes around the edges with the excess dough. Use a fork to prick holes all over the crust. Freeze for about 20 minutes, until the dough is firm.
  • Arrange an oven rack in the center position. Preheat the oven to 425°F (220°C).
  • Crumple a sheet of parchment paper in your hands, then unwrap and press flush against the crust, covering the edges to prevent them from burning. Fill the center of the crust with pie weights and spread in an even layer to cover the entire surface.
  • Bake the crust for 15 minutes, until partially baked and the parchment no longer sticks to the dough. Carefully remove the parchment and pie weights. Reduce the oven temperature to 350°F (180°C) and continue baking for another 15 minutes, until the bottom of the crust is starting to brown. Carefully transfer the tart pan to a wire rack and let cool for 30 minutes.
  • Reduce the oven temperature to 300°F (150°C).
  • Make the filling: Chop the chocolate.
  • In a medium saucepan, combine the heavy cream and salt. Warm over medium-low heat until simmering gently around the edges of the pot, about 5 minutes. Remove the pot from the heat, add the chopped chocolate, and stir to combine. Cover for 5 minutes, then uncover and whisk until chocolate is melted and smooth.
  • In a medium bowl, whisk together the eggs and vanilla. Slowly pour a bit of the chocolate mixture into the egg mixture, whisking constantly, to temper, then pour in the remaining chocolate mixture and whisk to combine.
  • Strain the filling through a fine-mesh sieve into a spouted measuring cup, then pour into the cooled tart shell and spread evenly with an offset spatula.
  • Bake the tart for 25-30 minutes, until the filling is set and the surface is glossy.
  • Carefully remove the tart from the oven and transfer to the wire rack to cool for at least 45 minutes.
  • Make the mirror glaze: In a small bowl, soak the gelatin sheets in the ice water to bloom, about 5 minutes.
  • In a small pot, combine the sugar and room temperature water and bring to a boil over medium-low heat. Once the sugar has dissolved, remove the pot from the heat and sift in the cocoa powder. Stir to combine.
  • In another small pot, heat the cream over medium-low heat until starting to simmer. Slowly pour the hot cream into the cocoa mixture and gently whisk to combine. Be careful not to incorporate any air.
  • Once the gelatin has softened, lift the sheets from the cold water and wring out any excess water. Add the gelatin sheets to the cocoa and cream mixture and stir until fully dissolved.
  • Let the glaze cool until the temperature reaches between 90-110°F (32-43°C), or warm to the touch but no longer hot.
  • Strain the glaze through a fine-mesh sieve into a spouted measuring cup. Pour the glaze over the tart, using an offset spatula to cover evenly. Refrigerate the tart for about 1 hour to allow the mirror glaze to set.
  • Generously sprinkle flaky sea salt over the tart, then slice and serve with a dollop of whipped cream.
  • Enjoy!
  • RECIPE BY: Mimo Ahmed

Nutrition Facts : Calories 607 calories, Carbohydrate 61 grams, Fat 41 grams, Fiber 4 grams, Protein 11 grams, Sugar 36 grams

CHOCOLATE CREAM TART



Chocolate Cream Tart image

You can make the chocolate-wafer crust and custardy chocolate filling up to a day in advance. Spread with whipped cream and garnish with chocolate curls just before serving. Martha made this recipe on episode 613 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 14

8 ounces chocolate wafers (35 wafers), broken into pieces
6 tablespoons unsalted butter, melted
4 tablespoons granulated sugar
Pinch of salt
2 1/2 cups milk
4 large egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
4 ounces bittersweet chocolate (preferably 61 percent cacao), chopped
Pinch of coarse salt
1 teaspoon pure vanilla extract or bourbon
1 cup heavy cream, chilled
1/4 cup confectioners' sugar
Chocolate curls, for garnish

Steps:

  • Make the crust: Preheat oven to 350 degrees. In a food processor, pulse wafers until fine crumbs form. Add butter, sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch fluted tart pan. Bake until crust is fragrant, about 15 minutes. Let cool completely on a wire rack.
  • Make the filling: In a medium saucepan, heat milk, egg yolks, sugar, and cornstarch over medium-high, whisking occasionally, until simmering. Reduce heat to medium and add chocolate. Continue to cook, stirring constantly, until bubbling and thick, 4 to 5 minutes (about 2 minutes after it comes to a boil). Add salt and remove from heat. Stir in vanilla or bourbon. Let cool about 10 minutes, whisking 2 or 3 times.
  • Pour custard into baked and cooled crust. Press a piece of plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours or up to 1 day.
  • Make the topping: With an electric mixer on medium-high speed, whisk cream just until soft peaks form. Add confectioners' sugar and whisk until stiff peaks form. Spread whipped cream over custard. Garnish tart with chocolate curls just before serving.

CHOCOLATE EGG BAKED TART



Chocolate egg baked tart image

A slice of showstopping Easter chocolate tart is the perfect way to finish a meal. This simple chocolate egg filled dessert is easier than you think

Provided by Sophie Godwin - Cookery writer

Categories     Dessert

Time 50m

Number Of Ingredients 10

80g butter , softened
40g golden caster sugar
120g self raising flour
75g butter
100g dark chocolate (70% cocoa)
75g golden caster sugar
50g plain flour
4 large eggs , beaten
2 x 80g bags of chocolate eggs (we used Galaxy Golden Eggs)
crème fraîche , to serve

Steps:

  • For the shortbread base, beat the butter and sugar together until light and creamy, then mix in the flour. Press the dough into the base of a 20-21cm tart tin and put in the fridge for 20 mins to harden.
  • Heat oven to 180C/160C fan/ gas 4. Prick the base all over with a fork and bake in the centre of the oven for 15 mins until lightly golden.
  • Meanwhile, melt the butter and chocolate together in a saucepan over a low heat. Once melted, stir in the sugar and flour, then gradually beat in the eggs. Pour the filling over the base and cover the top in chocolate eggs. Return to the oven and bake for 12-15 mins or until the fiilling is just set at the edges but the centre is still shiny and a bit wobbly. Remove from the oven and put in the fridge to chill. Can be made a day ahead and kept in the tin overnight. To release from the tin, warm the sides with a hot dishcloth for a couple of mins. Serve with crème fraîche.

Nutrition Facts : Calories 332 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

WHITE CHOCOLATE AND MANGO CREAM TART



White Chocolate and Mango Cream Tart image

Make and share this White Chocolate and Mango Cream Tart recipe from Food.com.

Provided by JanelleC

Categories     Tarts

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 16

1 1/2 cups plain flour
1 cup desiccated coconut
1/2 cup butter, softened
2 tablespoons caster sugar
2 egg yolks
1/2 teaspoon almond essence
2 1/2 cups whipping cream
1 large ripe mango
1/2 cup toasted sliced almonds, to decorate
150 g white chocolate, chopped into small pieces
1/2 cup whipping cream
5 tablespoons cornflour
1 tablespoon plain flour
1/4 cup granulated sugar
1 1/2 cups milk
5 egg yolks

Steps:

  • Using a hand held electric mixer at low speed, beat the flour, coconut, butter, sugar, egg yolks and almond essence in a deep bowl until the mixture forms a soft dough.
  • Lightly grease a 23 cm tart tin with a removable base.
  • Press the pastry onto the bottom and sides of tin and prick with a fork.
  • Chill the base for 30 minutes.
  • Preheat oven to 180°C.
  • Line the pastry case with non-stick baking paper and fill with baking beans.
  • Bake blind for 10 minutes.
  • Remove beans and bake for a further 5-7 minutes until golden.
  • Prepare the custard filling.
  • In a small saucepan over a low heat, melt the white chocolate with the cream, stirring until smooth. Set aside.
  • Combine the cornflour, plain flour and sugar in a medium sauce pan.
  • Stir in the milk gradually and place over medium heat and cook stirring constantly, until the mixture has thickened.
  • Beat the egg yolks in a small bowl.
  • Slowly add about 1 cup hot milk mixture stirring constantly.
  • Return the yolk mixture to the rest of the sauce in the pan and stirring constantly.
  • Bring the custard filling to a gentle boil and stir constantly until thickened.
  • Stir in white chocolate until well blended.
  • Cool to room temperature.
  • To prevent a skin forming cover with plastic wrap.
  • Beat whipping cream until soft speaks form.
  • Fold approximately 1/2 cup of the whipped cream into the white chocolate custard then spoon into pastry.
  • Arrange slices of mango on top of the custard.
  • Spoon remaining flavoured cream into a large piping bag fitted with a star tip.
  • Pipe the cream in a scroll pattern in parallel rows on top of the tart, keeping the rows about 1 cm apart.
  • Carefully sprinkle the toasted flaked almonds between the rows.
  • Serve tart chilled.

Nutrition Facts : Calories 855.5, Fat 63.8, SaturatedFat 37.1, Cholesterol 308.4, Sodium 212.8, Carbohydrate 62.6, Fiber 3.8, Sugar 32, Protein 12.1

CHOCOLATE RASPBERRY TART WITH WHITE CHOCOLATE CREAM



Chocolate Raspberry Tart With White Chocolate Cream image

This make ahead dessert features a creamy white chocolate filling, a decadent dark chocolate crust, and a crown of glazed raspberries. For the prettiest presentation, add the raspberry topping within an hour of serving. Do not remove the bottom of the springform pan; simply place it on your serving plate.

Provided by goldensfurever

Categories     Tarts

Time 1h

Yield 1 wedge, 12 serving(s)

Number Of Ingredients 18

1 tablespoon sugar
1 tablespoon unsweetened cocoa
6 sheets chocolate graham crackers
1 ounce bittersweet chocolate, chopped
1 dash salt
1 large egg white
cooking spray
1 cup nonfat milk
2 tablespoons sugar
2 large egg yolks
1 (1/4 ounce) envelope unflavored gelatin
3 ounces white baking chocolate, chopped
1 cup frozen Cool Whip Lite, thawed
4 cups fresh raspberries (about 1.5 pints)
1/2 cup apple jelly
1 tablespoon fresh lemon juice
chocolate curls (optional)
mint leaf (optional)

Steps:

  • Preheat oven to 350°F.
  • To prepare crust, place first 5 ingredients in a food processor; process until fine crumbs form.
  • Place 1 egg white in a small bowl; beat with a fork until frothy. Add 3 tablespoons on the beaten egg white through food chute with food processor on; process just until combined. Discard any remaining egg white. Press the crumb mixture into a 9-inch round removable bottom tart pan or a 9-inch springform pan coated with cooking spray. Bake at 350°F for 7 minutes. Cool completely on a wire rack.
  • To prepare the filling, combine milk, 2 tablespoons of sugar and an egg yolk in a small sauce pan. Sprinkle gelatin evenly over the mixture. Let stand 5 minutes. Cook over medium or until gelatin dissolves and mixture begins to thicken, stirring constantly. Remove from heat; add white chocolate, stirring until chocolate melts and mixture is smooth. Scrape white chocolate mixture into a medium bowl. Place bowl in a large ice-filled bowl until mixture cools and thickens (about 4 minutes), stirring constantly. (Do not allow gelatin mixture to set). Gently stir 1/4 cup whipped topping into white chocolate mixture; gently fold in remaining 3/4 cup of whipped topping. Scrape into prepared crust using a rubber spatula; Spread evenly to edge of the crust. Cover pan with plastic wrap; chill at least an hour.
  • To prepare topping, place raspberries in a large bowl. Remove plastic wrap from tart pan; removes sides of tart pan. Heat jelly in a small saucepan until melted, stirring constantly. Remove from heat; stir in juice. Drizzle jelly mixture over raspberries; toss gently to coat. Spoon raspberry mixture evenly over filling. Refrigerate uncovered, 15 minutes. Garnish with chocolate curls and mint leaves if desired.
  • calories 184 (29% from fat); fat 6g (sat. 3.1g, mono 0.6g, poly 0.3g); protein 3.6g; carb 30.5g; fiber 3.1g, chol 36mg; IRON 0.5mg; SODIUM 90mg; CALC 60mg.
  • Taken from Cooking Light, May 2007 Issue.

Nutrition Facts : Calories 143.7, Fat 4.2, SaturatedFat 2.4, Cholesterol 36.5, Sodium 46.2, Carbohydrate 25, Fiber 3, Sugar 18.9, Protein 3.1

Tips:

  • Use high-quality chocolate. The quality of the chocolate you use will greatly affect the taste of your tarts. Look for a chocolate that is at least 70% cocoa solids.
  • Don't overcook the tart crust. The crust should be golden brown and cooked through, but not too dark. Overcooking will make the crust tough.
  • Let the tart cool completely before serving. This will allow the filling to set and prevent it from becoming runny.
  • Serve the tart with your favorite toppings. Some popular toppings include whipped cream, fresh berries, and chocolate shavings.

Conclusion:

Chocolate creme egg tarts are a delicious and easy-to-make dessert that is perfect for any occasion. With a creamy chocolate filling and a flaky tart crust, these tarts are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these chocolate creme egg tarts a try. You won't be disappointed!

Related Topics