Chocolate Creme Egg Tart Recipes

CHOCOLATE TART

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.

RASPBERRY CHOCOLATE CREAM TART

Steps:

• PASTRY:
• Preheat oven to 425°F (220°C). Beat shortening and sugar together on medium speed of electric mixer until fluffy. Beat in flour and cornstarch. With well-floured hands, press mixture into bottom and up the sides of 11" (28 cm) flan pan with removable bottom. Prick bottom and sides with a fork. Bake in preheated oven, 15 minutes.
• FILLING:
• Heat 2 cups (500 mL) evaporated milk in medium saucepan over medium heat. Combine sugar, cornstarch and cocoa in a medium heatproof bowl. Whisk in remaining ½ cup (125 mL) evaporated milk. Beat in eggs. Slowly add hot milk to bowl. Stir to combine. Pour mixture into saucepan. Bring to a boil, reduce heat and cook, stirring for 2 minutes or until thick.
• Meanwhile, place chocolate in a large heatproof bowl. Strain hot mixture through a sieve over chocolate. Stir until chocolate melts and mixture is smooth. Stir in vanilla. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate until mixture is cold. Spoon cold mixture into pie crust and garnish with raspberries. Refrigerate for at least 1 hour before serving.

CHOCOLATE "CREME EGG" TART

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.

CRèME BRûLéE TART

Steps:

• Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat softened butter and 1/2 cup sugar with spoon until blended. Beat in 1 egg and 1/2 teaspoon vanilla. Stir in flour mixture until well blended. Pat and press dough very firmly with floured fingers in bottom and up side of tart pan. Place tart pan on rimmed baking sheet.
• Bake 10 to 14 minutes or until crust is set in center but still pale. Cool 10 minutes. Using a flat-bottom measuring cup, carefully press to flatten partially baked dough in center and up sides.
• Meanwhile, in medium bowl, beat egg yolks, 1 egg and 3 tablespoons sugar with whisk. Beat in whipping cream and 1 teaspoon vanilla. Place tart pan on rimmed baking sheet. Pour egg mixture into partially baked crust. Carefully transfer to oven on baking sheet.
• Bake 30 to 34 minutes or until custard layer is just set. Cool on cooling rack 30 minutes. Refrigerate uncovered at least 2 hours.
• Before serving, set oven control to broil. Cover crust edge with 2- to 3-inch wide strip of foil to prevent excessive browning. Sprinkle top of tart with 2 tablespoons sugar. Place tart pan on rimmed baking sheet with top about 5 inches from heat. Broil 1 to 2 minutes or until top is brown and sugar is melted. Remove from oven. Remove tart from pan. This recipe is best made the same day it is served.

RICH CHOCOLATE TART

Steps:

• Adjust oven rack to lower-middle position and heat oven to 425 degrees. Unfold pastry on a lightly floured work surface and roll it into a 12-inch square. Fit into a 9-by-1-inch round tart pan, making sure the pastry is not stretched. Trim excess pastry from pan by pressing around the perimeter with the tip of your thumb. Prick pastry all over with a fork.
• Spray the bottom side of a 9-inch Pyrex-type pie plate with vegetable cooking spray, then place it in the tart pan to keep the pastry from puffing excessively. Bake until crisp and golden brown, 20 to 22 minutes. Remove pie plate and let tart shell cool to room temperature.
• Meanwhile, microwave cream and chocolate in a 1-quart Pyrex-type measuring cup on high power until cream is hot enough to melt chocolate, about 3 minutes. (Or heat cream and chocolate together in a double boiler.) Whisk until smooth. In a small bowl, whisk egg yolks. Slowly whisk a cup or so of the chocolate mixture into the yolks (this keeps them from curdling). Whisk this chocolate-egg mixture back into the remaining chocolate and stir until completely blended.
• Pour chocolate filling into tart shell. Cool until filling has set. (Can be covered loosely and refrigerated overnight. Bring to room temperature before serving.) Serve with whipped cream and optional raspberries.