Best Baked Chocolate Tart Recipes
CHOCOLATE EGG BAKED TART
A slice of showstopping Easter chocolate tart is the perfect way to finish a meal. This simple chocolate egg filled dessert is easier than you think
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- For the shortbread base, beat the butter and sugar together until light and creamy, then mix in the flour. Press the dough into the base of a 20-21cm tart tin and put in the fridge for 20 mins to harden.
- Heat oven to 180C/160C fan/ gas 4. Prick the base all over with a fork and bake in the centre of the oven for 15 mins until lightly golden.
- Meanwhile, melt the butter and chocolate together in a saucepan over a low heat. Once melted, stir in the sugar and flour, then gradually beat in the eggs. Pour the filling over the base and cover the top in chocolate eggs. Return to the oven and bake for 12-15 mins or until the fiilling is just set at the edges but the centre is still shiny and a bit wobbly. Remove from the oven and put in the fridge to chill. Can be made a day ahead and kept in the tin overnight. To release from the tin, warm the sides with a hot dishcloth for a couple of mins. Serve with crème fraîche.
Nutrition Facts : Calories 332 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
BAKED CHOCOLATE TART
I think this tart is best served with some seasonal soft fruit (blueberries, raspberries, strawberries).
Provided by Jamie Oliver
Categories dessert
Time 55m
Number Of Ingredients 9
Steps:
- Place the butter, chocolate, cocoa powder and salt in a bowl over a pan of simmering water and allow to melt slowly, stirring occasionally until well mixed.
- In a separate bowl beat the eggs and sugar together until light and well creamed, and then add the golden syrup and sour cream or creme fraiche. Stir the chocolate mixture into this mixture, scraping all the chocolate out with a spatula. Once you?ve mixed it well, pour it into the pastry shell. Place into a preheated 150C/300 degree F/Gas 2 oven for 40 to 45 minutes. During cooking a beautiful crust will form on top.
- Carefully remove the tart from the oven and allow to cool on a rack for at least 45 minutes, during which time the skin will crack and the filling will shrink slightly.
BAKED CHOCOLATE TART
Make and share this Baked Chocolate Tart recipe from Food.com.
Provided by Wendys Kitchen
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C.
- Place cooking chocolate into covered microwave dish. Heat on high for 2 minutes. Stir. Keep microwaving in 1 minute bursts whilst stirring in between until chocolate melts and is shiny.
- Add eggs, sugar, liqueur and mix well.
- Bake pastry shell blind for 15 minutes. Remove the paper and rice and bake a further 12 minutes until pastry is lightly golden.
- Fill tart with chocolate mixture and bake further 18-20 minutes until set.
- Allow to cool and then dust with cocoa to serve.
Nutrition Facts : Calories 444.6, Fat 40.1, SaturatedFat 22.1, Cholesterol 84, Sodium 139.5, Carbohydrate 25.8, Fiber 7.5, Sugar 4.2, Protein 8.3
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