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Chocolate tart

Chocolate tart


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It is said that "the easiest way to give in to temptation is to give in" :)).
That's right. Now I'm much calmer than yesterday and how many of the past days when I was haunted by the temptation caused by Adi Hadean's tart
I felt that the chocholitic in me would be the village, that he would control for a while his unbridled appetite for CHOCOLATE.
And so it is.
This morning for coffee (already from 6:30 I couldn't sleep thinking about it :))))), I served my first slice of tart.

  • Cake ingredient:
  • 2 yolks
  • 3 tablespoons sugar
  • 2/3 packet of butter
  • a cup and 1/2 white flour
  • Filling ingredient
  • 200 gr chocolate (I put 100 gr dark chocolate and 100 gr milk chocolate)
  • 2 yolks
  • 460 gr sour cream

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Chocolate tart:

Tart:

Mix the first 3 ingredients (I mixed by hand) until we get a fine cream.

Add flour and mix.

We will get a soft dough that we can spread in a tray greased with butter or we can put it in the fridge.

If we put it in the fridge, we take it out after 30 minutes and we spread the sheet with the rolling pin and then we put it in the tray.

If we stretch it now, it is soft and we can stretch it by hand, lifting it on the walls of the tray.

Let the pan cool completely for 30 minutes.

We take it out and prick it with a fork then we put a piece of baking paper on top (as in the photo) and we put it in the preheated oven at 185-190 degrees until it bakes.

I think it lasted 20 minutes; check with the naked eye :)).

While baking, prepare filling.

Put in a double-bottomed bowl sweet cream with chocolate.

Let it simmer, stirring, until the chocolate melts in the cream (do not boil it).

Take the mixture off the heat and add the yolks, mixing.

When the tart top is baked, remove it and pour the filling.

Reduce the oven flame to 175-180 degrees and bake for 15 minutes then simmer and leave for another 5 minutes.

I ... I couldn't get it out of the whole tray :)), because the walls of the tray are higher than the tart and I risk breaking it.


Tart dough: Pour the flour into a bowl over which add the diced butter, salt and sugar. Stir until the dough has the texture of a breadcrumbs. Add the egg over the composition and add it. Add little by little from the cold water until a homogeneous dough is formed. Remove the dough and let it rest in a cold plastic wrap for about 15 minutes. After the expiration of the 15 minutes, spread the dough with a rolling pin. Take a tart shape and spread it carefully. Remove the edges and let it cool again for 20-25 minutes to harden well. The hardened dough is impregnated from place to place with a fork. Place a baking sheet and ceramic tart balls over the dough so as not to increase the dough too much. Bake the tart for about 20 minutes in the preheated oven at 200 degrees. Leave the crust to cool.

Filling: Put the milk in a saucepan on the fire, put the cream, whipped cream, sugar and butter on top and let it boil. Remove from the heat and pour over the broken chocolate pieces in another bowl. Let the composition stand for a few minutes then mix in it until smooth. Add eggs one at a time. Pour the chocolate filling into the baked and cooled crust. Place the tart in the oven again in the preheated oven at 175 degrees for 25 minutes to set. Leave it in the fridge overnight and the next day it can be cut.


Chocolate tart

How about a little pampering in the form of a classic tart?

TABLE FOR: 8

READY IN: 2 hours

DIFFICULTY: Relaxed

Ingredient list

It took:
• 250g flour
• 125g diced butter
• a pinch of salt
• 50ml cold water
• 20g sugar

Ganache:
• 250g chocolate Nestlé Dessert Noir
• 250ml cream
• 75g butter

How do you prepare?

1. Mix the flour with the butter in the food processor or directly by hand, add the water and sugar and continue to knead until the dough binds, which you will put in the fridge for 30 minutes.
2. Spread the dough in a tart pan and then place baking paper on top, along with the rice or bean grains. Bake the dough for 25 minutes, but remove the weight halfway through.
3. While the dough is in the oven, prepare the ganache cream by putting the cream in a bowl on the stove until boiling, when you set it aside and add the Nestlé Dessert Noir chocolate.
4. Stir until the chocolate is incorporated, then add the butter and stir to melt.
5. Pour the cream into the cooled tart and decorate with almond or chocolate flakes, or even berries.

Recipe sent by Andreea Mira in the "Enter the World of Deserts" competition organized by Nestlé Dessert.


Chocolate and raspberry tart

A dessert for which you will be able to give up any other goodies because it combines a sweet dough of tart, chocolate and fresh fruit.

Prepare a tart dough from:

  • 335g flour
  • 100g soft butter
  • 130g of fine sugar
  • a pinch of salt
  • 2 eggs

Mix the flour with the diced butter, sugar and salt. It is best to perform this operation with your hands and knead until the dough looks like a coarse crumb. Make a hole in the center and add eggs. Slowly incorporate them into the dough until it starts to bind and you can knead it a little. Form a disc out of it, wrap it in cling film and keep it cold for 1-2 hours before using it.

Preheat the oven to 190C. Grease a tart pan with a diameter of 20cm with butter.

Spread the dough on the work table so that you get a disc larger than the diameter of the tray. Place it in the tray, cover with cling film and refrigerate for another 20 minutes. Bake it blindly for 20 minutes, then reduce the oven temperature to 170C and let the dough bake for another 5 minutes. Remove the tray from a grill and let the tart base cool.

Mix the raspberries with the mint leaves and place them on the base of the cooled tart crust.

Put the whipped cream in a pot to boil over medium heat, and let it boil. Turn off the heat and add the chocolate and sweet syrup and stir until they dissolve. Incorporate the butter piece by piece. Pour the chocolate mixture into the tart over the raspberries.

Leave to cool and then put the tart in the fridge for at least 2 hours before serving.

To cut it, moisten the knife blade in hot water and wipe it after each slice.

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Chocolate and raspberry tart

A dessert for which you will be able to give up any other goodies because it combines a sweet dough of tart, chocolate and fresh fruit.

Prepare a tart dough from:

  • 335g flour
  • 100g soft butter
  • 130g of fine sugar
  • a pinch of salt
  • 2 eggs

Mix the flour with the diced butter, sugar and salt. It is best to perform this operation with your hands and knead until the dough looks like a coarse crumb. Make a hole in its center and add eggs. Slowly incorporate them into the dough until it starts to bind and you can knead it a little. Form a disc out of it, wrap it in cling film and keep it cold for 1-2 hours before using it.

Preheat the oven to 190C. Grease a tart pan with a diameter of 20cm with butter.

Spread the dough on the work table so that you get a disc larger than the diameter of the tray. Place it in the tray, cover with cling film and refrigerate for another 20 minutes. Bake it blindly for 20 minutes, then reduce the oven temperature to 170C and let the dough bake for another 5 minutes. Remove the tray from a grill and let the tart base cool.

Mix the raspberries with the mint leaves and place them on the base of the cooled tart crust.

Put the whipped cream in a pot to boil over medium heat, and let it boil. Turn off the heat and add the chocolate and sweet syrup and stir until they dissolve. Incorporate the butter piece by piece. Pour the chocolate mixture into the tart over the raspberries.

Leave to cool and then put the tart in the fridge for at least 2 hours before serving.

To cut it, moisten the knife blade in hot water and wipe it after each slice.

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Chocolate and salted caramel tart

You need: 500g sweet tender dough, 200g dark chocolate, 2 tablespoons baked almond flakes, 50g butter, half a teaspoon salt, 200g fat cooking cream, 100g sugar, For decoration: strawberries and mint. A rectangular shape of tarts (30 cm X 11 cm) or a round one (large 20 cm or 4 small 10 cm)

Method of preparation:
1. Spread the dough. Put it in the shape of a tart,
2. Prick it with a fork and put it in the oven on medium heat for 15-20 minutes, until it browns and turns golden.
3. Prepare the caramel: melt the sugar, when there are no more crystals add the butter, add the cream, salt and almonds. If the caramel is cut, add an extra tablespoon of cream. Boil for a maximum of 5 minutes, stirring constantly.
4. Prepare the chocolate: heat the rest of the cream, put the chocolate (still on the fire), stir until the chocolate melts.
5. Pour the caramel in the shape of a tart and let it cool
for 30 min.
6. Then add the chocolate, garnish with almonds and strawberries. Sprinkle a few more crystals of salt and let it cool again until the chocolate hardens (2-3 hours).
Serve with a glass of rosé wine.


What ingredients do I need for chocolate tart and cow cheese?

Before you start cooking chocolate tart and cow cheeseMake sure you have all the ingredients, because chocolate and cottage cheese are not enough to make the tart. Here's what you need:

- 250 gr. of dark chocolate

- a tablespoon of cocoa powder

- a sachet of baking powder

- half a kilogram of cow's cheese

- a teaspoon of grated lemon peel

- 100 gr. of crushed chocolate

- white and dark chocolate chips


Chocolate and salted caramel tart

You need: 500g sweet tender dough, 200g dark chocolate, 2 tablespoons baked almond flakes, 50g butter, half a teaspoon salt, 200g fat cooking cream, 100g sugar, For decoration: strawberries and mint. A rectangular shape of tarts (30 cm X 11 cm) or a round one (large 20 cm or 4 small 10 cm)

Method of preparation:
1. Spread the dough. Put it in the shape of a tart,
2. Prick it with a fork and put it in the oven on medium heat for 15-20 minutes, until it browns and turns golden.
3. Prepare the caramel: melt the sugar, when there are no more crystals add the butter, add the cream, salt and almonds. If the caramel is cut, add an extra tablespoon of cream. Boil for a maximum of 5 minutes, stirring constantly.
4. Prepare the chocolate: heat the rest of the cream, put the chocolate (still on the fire), stir until the chocolate melts.
5. Pour the caramel in the shape of a tart and let it cool
for 30 min.
6. Then add the chocolate, garnish with almonds and strawberries. Sprinkle a few more crystals of salt and let it cool again until the chocolate hardens (2-3 hours).
Serve with a glass of rosé wine.


CHOCOLATE CAKE

Food is an excellent mediator between people. Whether it is an aperitif, soup or dessert, it is a wonderful opportunity to share memories, events or other impressions at a table, especially when those you enjoy come from various parts of the country.

The emotion that overwhelmed me just a few days before seeing my high school classmates in a wonderful location in Arieseni, whom I had not met for 28 years, was maximum and I could not miss the opportunity to surprise them with something. sweet prepared by me with a lot of passion.

It was hard for me to decide what to do so as to satisfy all tastes, unknown to me of course, but they won the multicolored macarons filled with various creams, the candied fruit cake and lemon icing and, of course, the chocolate tart that no one can refuse it.

All the dishes enjoyed together, from the bread with onion and smoked bacon prepared on the grill, the grill prepared towards the end under the umbrella due to the rain, the half-meter peasant bread brought by Moni from Oradea, cheese, organic eggs or garden vegetables brought of colleagues, the virsli goat sausages tasted for the first time on this occasion, brandy, sour cherry, or house wine, to the point and the delicious goulash prepared by Dana, all had an exceptional taste that I enjoyed from full with all my soul full of delight, emotion and unspoken sensitivity.

Of course I forgot to mention something that would not have impressed me with its taste, quality or very pleasant company, but the subject of this post is intended to be a part of the memory of a wonderful weekend for which I thank my colleagues, especially according to the appreciations of the prepared desserts, among which was the tart below.

ingredients:

  • 300 gr. flour
  • 150 gr. butter
  • 50 gr. powdered sugar
  • 15 gr. cocoa
  • 1 pinch of salt
  • 1 cardamom powder
  • 1 nutmeg powder
  • 2 yolks
  • 400 gr. Chocolate
  • 175 ml. liquid cream
  • 175 ml. milk
  • 2 yolks
  • 50 gr. vanilla flavored powdered sugar
  • 50 ml. chocolate liqueur

The first step I take is to prepare the dough for the tart.

I put in a robot sifted flour together with a pinch of salt, cocoa powder, powdered sugar, nutmeg and a cardamom powder.

I add the very cold diced butter and the two yolks, after which I mix them together for a few seconds, until I get a sandy mixture.


First of all, prepare the tart dough:

mix the flour with the butter, add the egg, sugar, salt. The obtained dough is wrapped in plastic film and left in the fridge for half an hour. Then spread a sheet and place it in the shape of a tart, prick it with a fork, place the beans over the dough so that it doesn't rise, and then put it in the oven for 15-20 minutes on the right heat.

Meanwhile, prepare the chocolate cream: put the milk on the fire, smanana, add the chocolate and let it boil. Remove from the heat and add eggs that have been beaten separately. It is preferable to pour the composition of milk and chocolate over the eggs little by little, so as not to coagulate the eggs. Pour over the tart and bake for another 15 minutes. Beat the egg whites with sugar and spread the meringue obtained over the tart, leaving it in the oven on a very low heat, until the meringue hardens.

The chocolate composition must not be very solid, it must have the consistency of a cream.

Delicious chocolate tart is served after it has cooled, garnished with chocolate flakes or fresh seasonal fruits.


Tart with urda and chocolate drops

Tart with urda and chocolate drops: a delicious tart, with plenty of filling, a perfect combination of chocolate and ricotta.

At the end of the recipe you can see the beautiful lands where this recipe comes from. & # 128578

On Gina Bradea's blog you can find other tart recipes, at least as simple and delicious as this one. Here are just a few examples, maybe you will try one of these recipes:



Comments:

  1. Pepik

    Well done, your idea is brilliant

  2. Jeoffroi

    I consider, that you are mistaken. I can defend my position. Email me at PM.

  3. Hassun

    accordion!



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