I used a slightly smaller springform pan instead of a fluted tart pan and found that it helped with the crust/butter issues some people have mentioned. This is a really fantastic dessert that I plan to make many more times in the future however, I would classify this more as a flourless chocolate torte than a chocolate tart. Think would be really good with a raspberry coulis. BUT as others have noted, WAY too much butter in the crust. This was very good - so rich and chocolaty. The recipe says to use chocolate no more than 65%, but I can only ever find 70% and it works out just fine. If you use chocolate baking crumbs you may not need to add sugar. I always find I end up with not quite enough crumb mixture for the crust, so I would probably increase the amount by 1/3-1/2 (possibly keeping the amount of butter the same). Overall DELICIOUS! Making it for a Thanksgiving dessert!Ī family favourite. The whipped cream will cut through the chocolate. Next time I will reduce the amount of butter in the crust also it needs a lightly sweetened whipped cream. I have 2 comments other reviews mentioned too much butter in the crust mixture-agreed. It was my mistake but did not deter f rom its deliciousness. I over baked the filling I baked it for 18 minutes and that was too long. If I did not make it myself I would havre thought it had been purchased at Magnolia Bakery in NYC. Whipped cream, Créme Anglaise, vanilla ice cream or melted vanilla ice cream are a must. I actually would have preferred about 50% more crust to both add stability and a bit more texture difference to the filling. So, I went with a chocolate wafer and the same recipe for the crust. No chocolate grahams in any of the 5 stores that I visited. Good tart although I was forced to make one adjustment. I use 9" tart pan and smaller, individual tart pans.
#TART RECIPE PLUS#
A few raspberries, whipped cream, sea salt and/or salted caramel (on the top or side) would be a plus to cut through the richness. Top the filling with fresh fruit arrangements.This tasted amazing!! Especially the crust! Tip for those who can’t find chocolate Graham crackers - I used chocolate teddy Graham’s (because I couldn’t find them either) and they work great as well.
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Alternatively you can divide the dough into six 4 inch diameter mini tart pans. Transfer the dough to a 13 by 4 inch rectangular tart pan with a removable bottom. Add the flour to the butter and mix until the dough comes together.In a bowl, beat the butter and sugar until well blended with a large wooden spoon.
#TART RECIPE PROFESSIONAL#
It’s completely optional but it makes the tart look professional and also adds an appetizing shine to the fruit. I also highly recommend adding a fruit tart glaze to finish it off. Top it with whatever combination of fruit you prefer! Berries, kiwis, pineapples, orange slices! Just make sure that you pat dry your berries before using them or the color will run into the filling making it look less pretty.
#TART RECIPE FREE#
I used only mascarpone mixed with lemon in my strawberry tart and it worked perfectly.įeel free to add other flavorings to it also such as lemon zest or a splash of your favorite liqueur! Fruit Topping The whipped cream lightens up the filling, but if you want to skip it, you can try doubling the amount of mascarpone instead. The filling is a simple mixture of mascarpone cheese and whipped cream, flavored with some vanilla and sugar. The crust can also be made ahead of time and stored in an airtight container if you want to fill them the next day. Bake the crusts for 10-12 minutes at 350☏ and let them cool. This keeps the crust from getting too puffy in the oven. Once the crust is in the pan, make sure you poke it all over the bottom and sides with a fork. I chose to use 6 smaller tart pans but I have also used a 13x4 inch rectangular tart pan. Once you form the dough into a ball, you can press it into your tart pan. To make the dough, it’s important to use softened butter! This will allow you to easily mix the butter with the sugar and egg. Yes, there is a lot of butter in there, but you will not regret the taste!
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It has a crumbly soft texture that’s almost like a cookie. This fresh fruit tart is made with an easy shortbread crust that can be made without a mixer and will absolutely just melt in your mouth.