↞ recipe box start page
Category: Tarts
Prep Time: Cook Time: Total Time:
2/3 cup semi sweet chocolate chips
1/2 cup milk
2 tbsp sugar
1/2 tsp unflavored gelatin
1 tbsp cold water
2/3 cup white chocolate chips
1 tsp vanilla
1 cup cold whipping cream
Tart Shell
In microwave, place chocolate chips, 1/4 C milk, and sugar at high for 1 minute or until hot. Stir or whisk until smooth. Cool to room temperature.
In small cup, sprinkle gelatin over cold water; let stand 2 minutes to soften. In second small bowl, microwave white chocolate chips and remaining 1/4cup milk at high for 1 minute or until hot. Stir or whisk until smooth. Add gelatin mixture and vanilla; stir until gelatin is dissolved.
In small bowl, beat whipping cream until stiff; fold 1 cup into vanilla mixture. Fold chocolate mixture into remaining whipped cream. Alternately, spoon chocolate and vanilla mixtures into baked tart shell; with spatula swirl for marbled effect. Refrigerate until firm.
CHOCOLATE ANGEL PIE
Meringue shell
4 egg whites
1/4 tsp. salt
1/4 tsp. cream of tartar
1 cup sugar
Filling
3 tbsp cornstarch
1/4 cup sugar
1/4 tsp salt
1 1/2 cups whole milk
1 1/4 cups semisweet chocolate chips
2 1/2 cups frozen whipped topping, thawed
Preheat oven to 375. Grease a 9 inch pie plate with unsalted butter and set aside. In medium bowl, combine egg whites, salt, and cream of tartar; beat on high speed until foamy. Add 1 cup sugar gradually, beating constantly at high speed until stiff peaks form and sugar dissolves. Spread meringue in prepared pie plate to form a shell, extending the meringue over the edge of the plate. Bake at 375 for 1 hour. Turn oven off and open door slightly; keep meringue in oven for 1 hour longer. Cool completely on wire rack.
In medium saucepan, combine cornstarch, 1/4 cup sugar, and 1/4 tsp. salt and mix until blended. Gradually add milk, stirring with wire whisk until smooth. Place over medium heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute, then stir and remove from heat. Add chocolate chips and stir until chips are melted and mixture is smooth. Chill in fridge until cold. Then fold in whipped topping until smooth. Spoon into the meringue crust; cover, and chill for 2-4 hours until filling is set. Garnish with more whipped topping if desired. Serves 8
view more member recipes
CHOCOLATE AND VANILLA SWIRL TART
view my recipes
print
save
Category: Tarts
Prep Time: Cook Time: Total Time:
2/3 cup semi sweet chocolate chips
1/2 cup milk
2 tbsp sugar
1/2 tsp unflavored gelatin
1 tbsp cold water
2/3 cup white chocolate chips
1 tsp vanilla
1 cup cold whipping cream
Tart Shell
In microwave, place chocolate chips, 1/4 C milk, and sugar at high for 1 minute or until hot. Stir or whisk until smooth. Cool to room temperature.
In small cup, sprinkle gelatin over cold water; let stand 2 minutes to soften. In second small bowl, microwave white chocolate chips and remaining 1/4cup milk at high for 1 minute or until hot. Stir or whisk until smooth. Add gelatin mixture and vanilla; stir until gelatin is dissolved.
In small bowl, beat whipping cream until stiff; fold 1 cup into vanilla mixture. Fold chocolate mixture into remaining whipped cream. Alternately, spoon chocolate and vanilla mixtures into baked tart shell; with spatula swirl for marbled effect. Refrigerate until firm.
CHOCOLATE ANGEL PIE
Meringue shell
4 egg whites
1/4 tsp. salt
1/4 tsp. cream of tartar
1 cup sugar
Filling
3 tbsp cornstarch
1/4 cup sugar
1/4 tsp salt
1 1/2 cups whole milk
1 1/4 cups semisweet chocolate chips
2 1/2 cups frozen whipped topping, thawed
Preheat oven to 375. Grease a 9 inch pie plate with unsalted butter and set aside. In medium bowl, combine egg whites, salt, and cream of tartar; beat on high speed until foamy. Add 1 cup sugar gradually, beating constantly at high speed until stiff peaks form and sugar dissolves. Spread meringue in prepared pie plate to form a shell, extending the meringue over the edge of the plate. Bake at 375 for 1 hour. Turn oven off and open door slightly; keep meringue in oven for 1 hour longer. Cool completely on wire rack.
In medium saucepan, combine cornstarch, 1/4 cup sugar, and 1/4 tsp. salt and mix until blended. Gradually add milk, stirring with wire whisk until smooth. Place over medium heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute, then stir and remove from heat. Add chocolate chips and stir until chips are melted and mixture is smooth. Chill in fridge until cold. Then fold in whipped topping until smooth. Spoon into the meringue crust; cover, and chill for 2-4 hours until filling is set. Garnish with more whipped topping if desired. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chocolate & Vanilla Swirl Tart
by sgre52160
Tart Shell(recipe follows) 2/3 cup dark chocolate chips or semi-sweet chocolate chips 1/2 cup milk, divided 2 tbsp sugar 1/2 tsp unflavored gelatin 1 tbsp cold water 2/3 cup white baking c
by sgre52160
Tart Shell(recipe follows) 2/3 cup dark chocolate chips or semi-sweet chocolate chips 1/2 cup milk, divided 2 tbsp sugar 1/2 tsp unflavored gelatin 1 tbsp cold water 2/3 cup white baking c
Chocolate Vanilla Swirl Cheesecake
by sgre52160
For the crust 2 cups crushed graham crackers 1/2 cup finely chopped walnuts 2 tbsp sugar 5 tbsp butter, melted For the filling 3 8-oz pkg of cream cheese, softened 3 large eggs 3/4 cup pkg
by sgre52160
For the crust 2 cups crushed graham crackers 1/2 cup finely chopped walnuts 2 tbsp sugar 5 tbsp butter, melted For the filling 3 8-oz pkg of cream cheese, softened 3 large eggs 3/4 cup pkg
Chocolate-vanilla Swirl Cheesecake
by sgre52160
20 chocolate sandwich cookies, crushed (about 2 cups) 3 tbsp butter, melted 4 (8 oz) pkg cream cheese, softened 1 cup sugar 1 tsp vanilla 1 cup sour cream 4 eggs 6 squares semi-
by sgre52160
20 chocolate sandwich cookies, crushed (about 2 cups) 3 tbsp butter, melted 4 (8 oz) pkg cream cheese, softened 1 cup sugar 1 tsp vanilla 1 cup sour cream 4 eggs 6 squares semi-
Warm Chocolate Praline Tart With Caramel, Chocolate Sauce, And Vanilla Ice Cream
by sgre52160
1 recipe Chocolate Tart Crust, recipe follows 6 tbsp sugar 6 tbsp light brown sugar 1 tbsp all-purpose flour 3 large eggs, lightly beaten 1/4 cup dark corn syrup 1/4 cup light corn syrup
by sgre52160
1 recipe Chocolate Tart Crust, recipe follows 6 tbsp sugar 6 tbsp light brown sugar 1 tbsp all-purpose flour 3 large eggs, lightly beaten 1/4 cup dark corn syrup 1/4 cup light corn syrup
Vanilla Cream Fruit Tart
by sgre52160
3/4 cup butter, soft 1/2 cup confectioners sugar 1 1/2 cup flour 1 pkg. vanilla chips, melted and cooled 1/4 cup whipping cream 8 oz cream cheese, soft 1 pint fresh strawberries, sliced 1 cu
by sgre52160
3/4 cup butter, soft 1/2 cup confectioners sugar 1 1/2 cup flour 1 pkg. vanilla chips, melted and cooled 1/4 cup whipping cream 8 oz cream cheese, soft 1 pint fresh strawberries, sliced 1 cu
view more member recipes
related CDKitchen recipes
Torta Nera
Tart Cherry Crepes
Chocolate Swirl Cheesecake
Baileys Irish Cream Bars
Chocolate Milkshakes
Brown Butter Fruit Tart Filling
Chocolate Chip Swirl Coffee Cake
Mint Swirl Brownies
Chocolate Swirl Coffeecake
Eggnog Tart