Melted Chocolate And Brie Tarts Recipes

CAST-IRON WHITE CHOCOLATE TART

Steps:

• Preheat oven to 375°. Place biscotti, amaretti cookies and sugar in a food processor; pulse until coarsely ground. Add butter; pulse until combined. Press crumb mixture firmly into bottom of a 9-in. cast-iron or other ovenproof skillet. Bake until lightly browned, 12-15 minutes. Cool on a wire rack. In a small heavy saucepan, mix 1/4 cup sugar and flour. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in white chocolate, butter, orange extract and 1/4 teaspoon salt until chocolate is melted., Preheat oven to 350°. For meringue, in a large bowl, beat egg whites with remaining dash salt on medium speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. , Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 6 hours before serving.

MELTED CHOCOLATE AND BRIE TARTS

Steps:

• Preheat oven to 375°F.
• In a bowl, add the melted butter, Graham cracker crumbs, hazelnuts and sugar. Stir until smooth.
• Use tart pans with removable bottoms OR large ramekins (4 1/4" in diameter).
• Press the mixture into 4 tart pans and bake for about 10 minutes.
• Meanwhile, heat the cream in a saucepan over low heat until steam starts to form.
• Pour the hot cream over the chopped chocolate and whisk until smooth. Chocolate must melt completely.
• Add the hazelnut liqueur and stir.
• Set aside, keep at room temperature.
• When the tart shells are ready, remove from them from the oven and immediately cover the bottom with the brie cheese slices, so that the cheese will melt.
• Pour the chocolate mixture over the melted cheese and refrigerate for at least 2 hours before unmoulding.
• Cool at room temperature for at least 30 minutes before serving.
• To unmould, run a knife around the edge of the tart and detach the tarts.
• Sift some powdered cocoa over top before serving, if using.

MELTED CHOCOLATE AND BRIE TARTS

Steps:

• Preheat oven to 375°F (190°C). In a microwave-proof bowl, melt butter. Add graham cracker crumbs, hazelnuts and sugar; stir until smooth. Press mixture into 4 tart pans with removable bottoms, or large ramekins (4-1/4 inches/11 cm in diameter). Bake for about 10 minutes. Meanwhile, in a saucepan over low heat, heat cream until steam starts to form. Pour hot cream over chocolate and whisk until smooth. Chocolate must melt completely. Add liqueur and stir. Keep at room temperature. When tart shells are done, remove from oven and immediately cover bottoms with cheese, letting it melt. Pour chocolate mixture over melted cheese and refrigerate for at least 2 hours before unmoulding and serving. To unmould easily, run a knife around inner edge of tart moulds to detach tarts. Cool at room temperature for at least 30 minutes before serving.