Indulge in the delectable delight of spiced chocolate tart, a harmonious blend of warmth and richness that tantalizes the taste buds and captivates the senses. Immerse yourself in an exquisite culinary adventure as we explore the nuances of this indulgent dessert, unveiling the perfect recipe that promises an unforgettable experience. Each ingredient, carefully selected and artfully combined, plays a symphony of flavors, where the bittersweet symphony of chocolate dances gracefully with the aromatic embrace of spices, resulting in a masterpiece that will leave you craving for more. With every bite, embark on a journey through a tapestry of textures, from the crisp and buttery crust to the velvety smoothness of the creamy chocolate ganache, each element contributing to an enchanting symphony of sensations. Immerse yourself in the world of spiced chocolate tart and prepare to be swept off your feet by its irresistible allure.
Here are our top 3 tried and tested recipes!
MEXICAN CHOCOLATE TART WITH CINNAMON-SPICED PECANS
Spiced pecans add sophisticated nuance to this cinnamon-spiked chocolate ganache tart.
Categories Food Processor Chocolate Egg Dessert Bake Pecan Spice Chill Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 -10 servings
Number Of Ingredients 24
Steps:
- For pecans:
- Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just browned and dry, about 30 minutes. Cool on sheet. Separate nuts, removing excess coating. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.
- For crust:
- Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs are moistened. Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top. Bake until set, about 20 minutes. Cool on rack.
- For filling:
- Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted. Add butter, 1 piece at a time; whisk until smooth. Whisk in vanilla, cinnamon, and salt. Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.
- Arrange nuts in concentric circles atop tart. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover loosely with foil and keep chilled. Serve tart with whipped cream.
SPICED CHOCOLATE TART
Steps:
- For the crust: Preheat the oven to 325 degrees F.
- Combine the cookies and sugar in a food processor and pulse to make fine (but not pasty) crumbs. Drizzle in the melted butter and pulse to combine. Press the crust into the bottom and up the sides of a 9-inch tart pan with removable bottom. Bake on a baking sheet until the crust is set and just golden, about 12 minutes. Cool completely.
- For the filling: Combine the chocolate, cream, butter and dried ginger in a small saucepan and cook over low heat, stirring until the chocolate melts, about 5 minutes. Stir until very smooth. Pour into the cooled tart shell and refrigerate until set, at least 3 hours.
- For the salted caramel: Combine the sugar, corn syrup and 1/4 cup water in a small saucepan. Set the pan over medium-high heat and cook, stirring occasionally, until the sugar is a deep amber, 8 to 12 minutes. Carefully whisk in the cream until smooth. Remove from the heat and stir in the butter, vanilla, kosher salt and cayenne. Pour into a spouted glass measuring cup and let cool until thickened, 1 to 1 1/2 hours.
- When the caramel is cooled and the tart is set, drizzle the caramel over the tart so some of the chocolate is still exposed; save the rest for serving. Sprinkle the tart with flaky sea salt and chopped crystallized ginger. Cut into wedges. (If you make the tart ahead of time, use a warm knife or let sit at room temperature for a few minutes before slicing.)
CHOCOLATE BOURBON TART WITH SWEET HABANERO SPICED NUT CRUST
Provided by Food Network
Categories dessert
Time 4h30m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the crust: Preheat the oven to 350 degrees F. Lightly spray an 11-by-7-inch tart pan with a removable bottom with nonstick cooking spray.
- Add the butter and habanero to a small saucepan and place it over medium heat. Cook, swirling the pan occasionally, to melt the butter, then turn off the heat and let cool to room temperature.
- Pulse together the flour, walnuts, brown sugar and salt in a food processor. With the processor running, drizzle in the butter until the mixture comes together. Press the mixture into the prepared tart pan. Bake until the crust is lightly golden and feels firm to the touch, 10 to 12 minutes. Let cool completely before filling.
- For the filling: Place the chocolate in a heatproof bowl and set aside. Add the cream and bourbon to a small saucepan and heat to simmer. Pour the hot cream mixture over the top of the chocolate and let stand 3 to 5 minutes, then stir until all the chocolate is melted and the mixture is smooth. Stir in the vanilla until incorporated. Pour the ganache into the tart shell. Let cool at room temperature until set, about 4 hours, or chill in the refrigerator for at least 2 hours.
- For the decoration: Line a sheet tray with a silicone mat. Melt the white candy melts along with 3 tablespoons coconut oil over a double boiler or in the microwave at 30-second intervals. Do the same with the orange candy melts and the remaining 2 tablespoons coconut oil in a separate bowl. Pour the white chocolate in an even layer onto the silicone mat, then use an offset spatula to spread into a thin even layer. Drizzle the orange chocolate over the top of the white. Using a skewer or toothpick, swirl the orange into the white chocolate. Sprinkle with additional chopped walnuts, red dragrees and gold edible glitter. Let cool until set, about 1 hour at room temperature or 12 to 15 minutes in the refrigerator. Remove the mat from the sheet tray and break the candy into shards. Top the tart with sweetened whipped cream and candy shards before serving.
Tips:
- For a richer flavor, use dark chocolate with a cocoa content of at least 70%.
- To make the tart gluten-free, use a gluten-free flour blend.
- For a vegan tart, use a vegan butter and milk alternative.
- To make the tart ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days.
- To serve, let the tart come to room temperature for about 30 minutes before slicing.
Conclusion:
This spiced chocolate tart is a delicious and decadent dessert that is perfect for any occasion. The combination of chocolate, spices, and a flaky crust is sure to please everyone. With a few simple tips, you can make this tart at home and enjoy it with your friends and family.
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