Best Melted Chocolate And Brie Tarts Recipes

Melted Chocolate and Brie Tarts image

Provided by leeleitch

Categories Tarts

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons unsalted butter, melted
2/3 cup graham cracker crumbs
3 tablespoons chopped hazelnuts
1 1/2 tablespoons sugar
1/4 lb brie cheese, rind removed, sliced
1/3 cup whipping cream (35%)
3 ounces semisweet dark chocolate, chopped
1 tablespoon hazelnut-flavored liqueur
1 tablespoon cocoa powder (optional)

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.

Nutrition Facts : Calories 462.4, Fat 40.1, SaturatedFat 22.3, Cholesterol 78.4, Sodium 276.9, Carbohydrate 23.6, Fiber 4.5, Sugar 9.7, Protein 11

MELTED CHOCOLATE AND BRIE TARTS image

Yield 4

Number Of Ingredients 9

3 tbsp (45 mL) unsalted butter
2/3 cup (150 mL) graham cracker crumbs
3 tbsp (45 mL) chopped hazelnuts
1-1/2 tbsp (22 mL) sugar
1/4 lb (125 g) Canadian Brie, rind removed, sliced
1/3 cup (75 mL) whipping (35%) cream
3 oz (90 g) semisweet dark chocolate, chopped
1 tbsp (15 mL) hazelnut liqueur
Powdered cocoa, optional

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.