#chocolatetarts

[kimo-chii]

These little tarts, with their buttery tart shell and rich chocolate ganache with a touch of red wine, are the epitome of perfection. They provide a sophisticated and decadent dessert that's ideal for special events or a romantic night.

Ingredients: 1 cup semi-sweet chocolate chips. 1/2 cup heavy cream. 1/4 cup red wine. 1/4 cup unsalted butter. 1 package mini tart shells. Fresh berries for garnish.

Instructions: Preheat your oven to 350F 175C. Place the mini tart shells on a baking sheet and bake for 8-10 minutes or until they turn golden brown. Remove from the oven and let them cool completely. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Do not let it boil. In a separate saucepan, melt the butter and semi-sweet chocolate chips over low heat, stirring constantly until smooth and well combined. Pour the hot cream into the chocolate mixture and stir until smooth and glossy. Stir in the red wine until fully incorporated into the ganache. Let the ganache cool slightly before pouring it into the cooled tart shells. Refrigerate the tarts for at least 1 hour to allow the ganache to set. Garnish with fresh berries before serving. Enjoy your Chocolate Wine Ganache Mini Tarts!

Prep Time: 20 minutes

Cook Time: 10 minutes

Screen Break

[hanghuhns]

Indulge in these rich and decadent gluten-free vegan no-bake chocolate tarts! With a crunchy oat and almond crust filled with creamy chocolate ganache, these tarts are the perfect treat for any occasion.

Ingredients: 1 cup gluten-free rolled oats. 1/2 cup almonds. 1/4 cup cocoa powder. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 teaspoon vanilla extract. Pinch of salt. 1/2 cup dairy-free chocolate chips. 1/4 cup full-fat coconut milk. Fresh berries for garnish optional.

Instructions: Run the almonds and rolled oats through a food processor several times to make them very fine. Melt the coconut oil and add the vanilla extract, cocoa powder, and a pinch of salt. Pulse the ingredients together until they are well mixed and start to stick together. Press the mixture firmly into mini tart pans or a muffin tin that has been lined with parchment paper. Make sure to cover the bottom and up the sides. Put it in the fridge to set while you make the filling. Put the coconut milk in a small saucepan and heat it until it just starts to simmer. Take it off the heat and add the chocolate chips. Give it a minute or two to sit, then stir it until it's smooth and creamy. Once the tart crusts are ready, pour the chocolate filling into them. Use a spatula to make the tops smooth. Put the tarts in the fridge for at least an hour, or until they are firm. Once the tarts are done, take them out of the pans and, if you want, decorate them with fresh berries before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

fleet speakers

[fearlessdesign]

Lemon and chocolate tarts with buttery crusts that are filled with rich melted chocolate chips and sour lemon curd.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsalted butter, chilled and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1 egg yolk. 1 tablespoon ice water if needed. 1/2 cup lemon curd. 1/2 cup semisweet chocolate chips.

Instructions: Preheat oven to 375F 190C. In a food processor, pulse together flour, butter, sugar, and salt until mixture resembles coarse crumbs. Add egg yolk and pulse until dough comes together. If too dry, add ice water, 1 tablespoon at a time. Wrap dough in plastic wrap and refrigerate for 30 minutes. Roll out dough on a lightly floured surface and cut into circles to fit tart pans. Press dough into tart pans and trim excess. Prick the bottoms of the tart shells with a fork, then bake for 12-15 minutes or until golden brown. Let cool completely. Spread lemon curd evenly into half of the tart shells and sprinkle chocolate chips into the other half. Place tarts back into the oven for 5 minutes to slightly melt the chocolate chips. Let cool before serving. Enjoy!

Prep Time: 45 minutes

Cook Time: 20 minutes

Texas Fairs

[dpdsprings]

These mini chocolate chess tarts feature a spicy gingersnap crust filled with a rich chocolate custard, topped with a fluffy brown sugar meringue. They're a decadent twist on a classic dessert, perfect for any special occasion or holiday gathering.

Ingredients: 1 1/2 cups gingersnap cookie crumbs. 6 tablespoons unsalted butter, melted. 1/4 cup granulated sugar. 1/8 teaspoon salt. 1 cup semi-sweet chocolate chips. 1/2 cup heavy cream. 3 large eggs. 1/2 cup packed light brown sugar. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup granulated sugar.

Instructions: Preheat oven to 350F 175C. In a bowl, mix gingersnap crumbs, melted butter, granulated sugar, and salt until well combined. Press mixture firmly into the bottom and up the sides of mini tart pans. Bake crusts for 8-10 minutes or until set. Remove from oven and let cool. In a heatproof bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until chocolate is melted and mixture is smooth. In another bowl, whisk eggs, brown sugar, melted butter, vanilla extract, and salt until well combined. Gradually pour the chocolate mixture into the egg mixture, whisking constantly. Pour chocolate filling into the cooled tart crusts. Bake for 15-20 minutes or until filling is set around edges but slightly jiggly in the center. While tarts are baking, prepare the meringue by beating egg whites until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff peaks form. Spread or pipe meringue over partially baked tarts, covering the filling completely. Return tarts to the oven and bake for an additional 10-12 minutes or until meringue is lightly browned. Cool tarts in pans on wire racks for 30 minutes, then carefully remove from pans and let cool completely. Refrigerate for at least 1 hour before serving.

Prep Time: 30 minutes

Cook Time: 35 minutes

czech rally cup

[gayneuroticandjewish]

These vegan double chocolate mini-tarts have a rich almond flour crust and are filled with chocolate ganache. These little treats are great for satisfying your chocolate cravings without using any ingredients that come from animals.

Ingredients: 1 cup almond flour. 1/4 cup cocoa powder. 1/4 cup maple syrup. 2 tablespoons coconut oil, melted. 1/4 teaspoon salt. 1/2 cup dairy-free chocolate chips. 1/4 cup full-fat coconut milk. 1 teaspoon vanilla extract.

Instructions: Set the oven to 350F 175C and heat it up. Put cocoa powder, maple syrup, melted coconut oil, and salt in a bowl and mix them together. Mix until you get a dough. To make the crust, press the dough evenly into mini tart pans. Once the crusts are done baking, let them cool completely. In the meantime, heat the coconut milk in a small saucepan until it starts to bubble. Take it off the heat and add the chocolate chips. After two minutes, stir it until it's smooth and creamy. Add vanilla extract and stir. Put the chocolate ganache into the tart shells that have been left to cool. Put the tarts in the fridge for at least 30 minutes to let the ganache set. Take the tarts out of the pans when they are done and serve.

Prep Time: 20 minutes

Cook Time: 10 minutes

Lynsey Mobile Personal Trainer

[eatengood]

Chocolate Tart Recipe

This chocolate tart recipe is simple yet elegant. It allows you to showcase the natural sweetness of chocolate in a delightful dessert. With easy-to-follow steps and minimal ingredients, anyone can create this delicious tart. Enjoy it with family and friends, and relish the joy it brings. Whether for a special occasion or a casual gathering, this chocolate tart is sure to impress.

[thetravellinggourmet]

Chocolate and Pineapple Tarts😃#thetravellinggourmet #gourmetsansfrontieres #pineappletarts #chocolatetarts #blueberries https://www.instagram.com/p/CFuEiKLnUEZEfac7JWZG_ggM1VoH9Ay65NWQ_Q0/?igshid=mozg3pezol2e

[cheekytorah]

“Lacey Avery stood tall, her back against the wall, with the hooded figure getting closer and closer. She wasn’t sure why exactly its mere presence terrified her so much. All she knew was every cell of her being was screaming: danger! This unknown being would harm her. She reached out in an effort to stop it from coming closer and suddenly...”

Well you’ll just have to wait and find out ;)

<p><img title="Modern Art, Chocolate Tarts and Snakes" src="https://k.nickpic.host/Bk6SzF.png" alt="get back " width="700" height="150" /><