You are here: Recipes It > Recipes > Dessert

Chocolate Mosaic Fruit Tart

Ingredients
 


CHOCOLATE TART CRUST

4 oz ghirardelli semi-sweet chocolate
1/2 cup powdered sugar
1/2 cup slivered almonds
1/2 cup unsifted flour
1/2 cup cold butter, cut up
1/8 tsp salt
1 egg
1 tsp vanilla

CHOCOLATE TART FILLING

1/2 cup butter, softened
1/2 cup powdered sugar
1 egg
4 oz ghirardelli semi-sweet chocolate
3 tbsp heavy whipping cream
1 tsp vanilla or grand marnier
1 fresh fruit: strawberries, kiwi, ba, nanas,
1 green grapes, oranges, etc.
1/4 cup apricot jam




 
 Advertisements
Preparation
 
Servings: 8

DIRECTIONS: For crust: Place broken chocolate pieces, sugar and
almonds into bowl of processor or blender. Process for about 20 to 25
seconds until the mixture is like powder. On top of chocolate mixture
in food processor, spread flour, butter and salt. Process 15 to 20
pulses or until butter is in very fine pieces. (Or butter may be cut
into flour by hand using a pastry cutter, then combined with
chocolate.) Add egg and vanilla. Pulse about 15 times or stir lightly
until mixture sticks together when pinched with fingers. On plastic
wrap, knead a few times to bring dough together to form a ball;
flatten to 8". It is easier to use your fingers to pat the dough into
tart pan than to roll dough. Use a 10 1/2" flat tart pan with 1"
fluted sides. Bake in center of oven at 350-F for 15 to 18 minutes or
until baked shell springs back when touched. (Do not overbake.) Cool.
Remove outside ring of pan. Crust may be prepared a day in advance,
if desired. (MY NOTES: this crust seemed too wet before baking, but
turned out fine after about 16 or 17 minutes baking time. It was like
a brownie crust.)

Chocolate tart filling: In small mixer bowl, beat butter with sugar
and egg; beat until fluffy. Melt broken chocolate in double boiler,
stirring constantly, or microwave on medium for 2 1/2 to 3 minutes.
Add warm chocolate to creamed mixture and beat well. Mix in cream and
vanilla, beating until thick and creamy. Spread filling over baked
Chocolate Tart Crust. While filling is still soft, artistically
arrange fruit on top. For fruit glaze, strain apricot jam. With
pastry brush, use glaze to cover pieces of fruit and top edge of
crust. Chill about 2 hours. Decorate with chocolate curls, if
desired. Let stand 30 minutes at room temperature before serving.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

 

 
Servings: 8

 
 Advertisements

 

Also see ...

Chocolate Mousse Raspberry Cream Dacquoise
Line three buttered baking sheets with parchment or foil and trace an 11" circle on each sheet of parchment. Meringues: In a food processor grind fine the hazelnuts with 1/2 cup of the sugar, transfer the mixture to a bowl, and stir in 1/2 cup of the remaining sugar and the (Upload by user)

Chocolate Mousse 2
Combine chocolate and coffee in double boiler over almost simmering water. Stir till chocolate begins to melt, then go to next step. Beat egg yolks while gradually adding sugar. Beat 2 or 3 minutes till mixture is thick, pale, and forms a slowly dissolving ribbon when beater (Upload by user)

Chocolate Mousse Great Chefs
Melt the chocolate carefully into the cream. Bring the mixture to a boil. Cool for at least an hour and whip until stiff. Refrigerate overnight. Add rum and pipe into serving glasses. Dust with sugar and chocolate shavings and serve. Source: Great Chef (Upload by user)

 Advertisements
Chocolate Mousse Weight Watchers
1. In a small saucepan, sprinkle gelatin over water; let stand a few minutes to soften. Set over low heat, cook stirring constantly until dissolved. Remove from heat. Add cocoa; stir until dissolved. 2. In a food processor, combine gelatin mixture, ricotta cheese, and c (Upload by user)

Chocolate Mousse A La Hackman
Remove wrappers from 4 Mars Bars. Break into pieces in a microwave safe measuring cup. Melt in Microwave for 45 seconds. Stir and pour into bowls. Chill and serve.     strongServings: 999/strong   (Upload by user)

Chocolate Mousse Cake 2
Melt the chocolate together with the butter in a saucepan over the stove in a place not too hot. Beat the 10 egg yolks with 5 oz sugar then add them to half of the melted chocolate. Beat 6 egg whites very firm and fold the chocolate mixture into them, adding at the end the (Upload by user)

Chocolate Mousse Cake Part One
FOR THE CAKES: Butter two 9" round cake pans and line the bottoms with wax paper, then butter the paper. Dust the pans with flour and knock out the excess. Preheat the oven to 350 degrees. In the top of a double boiler, heat the chocolate over hot water, stirring, until (Upload by user)

Chocolate Mousse Cake Part Two
FOR THE GANACHE: In a small saucepan bring the cream just to a simmer. Remove the pan from the heat, add the chocolate and let the mixture stand, covered, for 5 minutes. Stir in the liqueur and continue to stir the ganache until smooth and tepid. Strain through a fine sieve (Upload by user)

Chocolate Mousse Cake
Melt the chocolate together with the butter in a saucepan over the stove in a place not too hot. Beat the 10 egg yolks with 5 oz sugar then add them to half of the melted chocolate. Beat 6 egg whites very firm and fold the chocolate mixture into them, adding at the end the (Upload by user)

Chocolate Mousse Dessert
Put the chocolate in a blender on high for 6 seconds (or so). Scrape the sides of the blender with a knife. Add the water and blend on high for 10 seconds. Then add the yolks and liquer/coffee and blend until smooth. Meanwhile, beat the egg ehites to stiffness. br (Upload by user)
TAG: chocolate, mousse, blend, blender, ,

Chocolate Mousse Flan
You need a 9 1/2" flan pan with a removable bottom to make this spectacular looking dessert. PASTRY: Combine flour, icing sugar and 1 melted square chocolate. Cut in 1/2 cup softened butter (with pastry blender or in food processor) till mixture resembles coarse crumbs, br (Upload by user)
TAG: chocolate, mousse, sugar, pastry, ,

Syllabub
Syllabub
corned beef potato salad
corned beef potato salad
Creamy Fettuccine Alfredo II
Creamy Fettuccine Alfredo II
Sisig
Sisig
Chocolate Mousse Holiday Pie
TO MAKE CRUST: Process chocolate wafers in blender or food processor to make 1 1/2 cups fine crumbs (or place wafers in plastic bag and crush with rolling pin). Combine crumbs with butter and vanilla; stir until blended. Press mixture onto bottom and up sides of 9 inch tart (Upload by user)
TAG: chocolate, cream, mixture, whipped, ,

Chocolate Mousse Pie
Soak cherries in 1/2 cup brandy and place in freezer. Melt 5 ounces semisweet chocolate over hot water. When cherries are frozen, dry on paper towel and quickly dip, one at a time, into chocolate, swirling around by stem until completely covered. Chocolate will harden almost br (Upload by user)
TAG: chocolate, water, mixture, whites, stiff, remove, place, ,

Chocolate Mousse Royale
Melt chocolate in top of double boiler, SLOWLY, over hot, not boiling water. Combine water, sugar and vanilla and cook syrup until it reaches 230 degrees on a candy thermometer. Set syrup aside and let it cool to a warm temperature around 125 degrees. Meanwhile (Upload by user)
TAG: syrup, chocolate, yolks, slowly, mousse, kitchen, ,

Chocolate Mousse Supreme
Combine chocolate, brandy and 2 tbls water in medium bowl and set over nearly simmering water. Stir until smooth. Remove from water. Stir in butter until blended. Let cool. Whisk egg yolks with sugar and remaining 4 tbls water in small metal bowl. Set bowl in pan of nearly (Upload by user)
TAG: water, chocolate, mixture, mousse, ,

Chocolate Mousse Tiara Cake
Batter: Grease Tiara pan (do NOT flour) Add eggs, water & oil to cake mix, blending on low until moistened, then on medium for 2 minutes. Place 3 1/2 cps of batter in the pan (you ll have batter left over to bake cupcakes) Bake the cake at 350 for 21 24 minutes or until (Upload by user)
TAG: chocolate, mousse, tiara, minutes, refrigerate, batter, remove, ,

         
TAG: chocolate, crust, fruit, minutes, butter, mixture, filling, pieces, dough, ,
Permalink--> In : Recipes  -  Dessert