Spicy Chocolate Tart Recipes

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.)

SILKIEST CHOCOLATE TART RECIPE BY TASTY

Steps:

• Make the tart dough: add the butter to a medium bowl and sift in the powdered sugar through a fine-mesh sieve. Using an electric hand mixer, beat until smooth.
• Beat the egg and add half at a time to the butter mixture, beating well to incorporate between additions.
• Sift in the flour and cocoa powder, and add the salt. Using a rubber spatula, mix the dough until the cocoa powder is evenly distributed. Wrap the dough in plastic wrap.
• Chill in the refrigerator for at least 30 minutes, or overnight (if you chill the dough overnight, let it sit at room temperature for 15-30 minutes before rolling out).
• Preheat the oven to 375˚F (190˚C).
• Grease a 9-inch (23-cm) tart pan and roll out the chilled dough to an 11-inch (28-cm) circle. Roll the dough around the rolling pin, then unroll the dough over the pan.
• Press the dough against the bottom and sides of the pan, then use the rolling pin to roll over the top of the pan, cutting off any excess dough (re-roll any excess dough and bake into cookies, if desired). Press the dough gently against the pan once more. Using a folk, prick some holes in the bottom of the crust so it doesn't puff up.
• Bake for 15 minutes, then remove the tart shell from the oven and reduce the temperature to 300˚F (150˚C)
• Make the filling: in a medium saucepan, heat the pan over high heat. Combine the water and butter, and bring to a boil. Add the instant coffee and stir until dissolved.
• Add the chocolate, sugar, and vanilla to a medium bowl and pour the hot butter mixture over. Whisk until the chocolate is melted and the mixture is glossy.
• Add the eggs and whisk well to combine. Pour the filling into the par-baked shell. Bake for 12-15 minutes, or until chocolate is mostly set but the center jiggles slightly.
• Cool the tart for at least 30 minutes, or until cool to touch. Garnish with raspberries and sift powdered sugar over the top. Slice and serve.
• Enjoy!