Best 4 Triple Chocolate Tart Recipes

TRIPLE CHOCOLATE AND RASPBERRY TART

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
• Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
• Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
• Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
• Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
• Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
• To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.

TRIPLE CHOCOLATE TART WITH BOOZY WHIPPED CREAM

Steps:

• Make crust:
• Preheat oven to 350°F with rack in middle.
• Pulse almonds with cookies and sugar in a food processor until almonds and cookies are finely ground.
• Add butter and pulse to combine, then press evenly onto bottom and up side of tart pan or 1-inch up side of springform pan (a dry measuring cup with a smooth bottom is very useful for pressing crumbs into an even layer).
• Bake until set, 15 minutes. Cool on a rack 1 hour.
• Make filling:
• Whisk together milk, cream, stout, sugar, cornstarch, and cocoa in a medium saucepan and bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking constantly, 2 minutes.
• Remove from heat and whisk in chopped chocolate and vanilla until smooth.
• Pour chocolate custard into cooled tart shell and cover surface with plastic wrap or wax paper (to prevent a skin from forming) and chill until set, about 3 hours.
• Make cream topping:
• Beat cream, bourbon, sugar, and vanilla in a bowl with an electric mixer just until stiff peaks form. Spread whipped cream decoratively on top of pie.
• Garnish with chocolate shavings or dust with cocoa powder, if desired.

TRIPLE CHOCOLATE TART

Steps:

• Crust: Combine cookies and sugar in food processor.
• Pulse until cookies are finely crushed.
• Add melted butter in stream and process until crust is evenly moistened and begins to come together.
• Press crumb mixture onto bottom and up side of 9-inch round pan with removable bottom.
• Filling: Place chocolate in bowl.
• Heat cream in medium-size saucepan just until simmering.
• Pour over chocolate; let stand 2 minutes.
• Stir until smooth.
• Pour into bottom of prepared crust.
• Refrigerate 30 minutes or freeze 10 minutes, until firm.
• Beat together 1 cup of milk and the whipped topping mix in large bowl as per package directions.
• Stir in vanilla.
• Top with pudding mix and remaining milk; beat until well blended and consistency of sour cream.
• Spread into tart shell, swirling top decoratively, if desired.
• Refrigerate 30 minutes or until firm to the touch.
• Garnish with chocolate curls.

TRIPLE CHOCOLATE-RASPBERRY TART

Steps:

• 1. Heat oven to 400°F. Spray 9-inch tart pan with removable bottom with nonstick cooking spray. In small bowl, combine cookie crumbs and 2 tablespoons of the melted spreadable fruit mix well. Spray hands with nonstick cooking spray. Press mixture evenly in bottom of sprayed pan.2. Bake at 400°F. for 5 minutes. Remove from oven spread remaining 3 tablespoons spreadable fruit over crust. Freeze 5 to 8 minutes or until cool.3. While crust is cooling, in small microwave-safe cup, combine chocolate chips and 1/4 teaspoon of the oil.* Microwave on high for 40 to 60 seconds or until melted. In another microwave-safe cup, combine vanilla chips and remaining 1/4 teaspoon oil. Microwave on high for 30 to 40 seconds or until melted.4. Arrange raspberries over cooled crust drizzle with melted chocolate chips and vanilla chips. Serve immediately or refrigerate until serving time.5. To serve, remove outer ring from tart pan do not remove bottom of pan.TIP:To melt chips in separate small saucepans, combine each kind of chip with 1/4 teaspoon oil heat and stir over low heat until melted.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 150 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 95 mg 4% * Total Carbohydrate: 26 g 9% * Dietary Fiber: 2 g 8% * Sugars: 19 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 8% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1/2 Starch, 1 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 Fat