Chocolate Orange Gingerbread Cheesecake Tart | No Gelatin | Christmas Dessert | Holiday Baking
Graham cracker crust, chocolate orange cheese filling topped with gingerbread cream for a festive touch.
Hope you enjoy the holidays!
Music:
Three Kings - Hara Noda
Music from Epidemic Sound
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email: thesugarhideoutinquiry@gmail.com
Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Deity D3 Pro
Softbox: Godox Octa 47 with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: Premiere Pro CS6
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▶Ingredients:
Yield: one 8” tart
Graham Cracker Crust:
130g graham crackers
6g (1 tbsp.) cocoa powder
7.5g (1 tbsp.) icing sugar
65g (¼ cup + 2 ts p.) butter, melted
Bake 350F 8 minutes.
Chocolate Orange Cheese Filling
45g (1.5 oz) dark chocolate, chopped
50g (3⅓ tbsp.) whipping cream
120g (½ cup + 1½ tsp.) cream cheese, softened
45g (3⅔ tbsp.) granulated sugar
2 tsp. orange zest
6g (1 tbsp.) cocoa powder
5g (2 tsp.) cornstarch
5g (1 tsp.) vanilla
1 large egg
Bake 300F oven 25-30 minutes (or until filling just sets) with a water tray underneath.
Dark Chocolate Ganache
60 (¼ cup) cream
45g (1.5 oz) dark chocolate, chopped
10g (2 tsp.) unsalted butter
Chocolate Gingerbread Cream
130g (½ cup + 2 tsp.) whipping cream
15g (2 tbsp.) icing sugar
5g (1 tsp.) vanilla
9g (1½ tbsp.) cocoa powder
⅛ tsp. cinnamon
⅛ tsp. ginger
pinch cloves
Garnish:
raspberries
orange slices
rosemary
icing sugar
Chocolate Orange Tart Recipe | Cupcake Jemma | #AD
Happy New Year you guys! It’s good to be back in the kitchen after the Christmas break, especially now that I have my very own snazzy new #Thermomix to make things a little quicker and easier!
I wanted to share my favourite bake that I made with it over the holidays, this Chocolate Orange Tart. Don’t worry though, you can make every element of this recipe without a snazzy machine, just search my channel and you’ll find all the ways!
BUT, if you are interested to find out more, head to vorwerk.co.uk to book an online
cooking experience.
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For the Chocolate Shortcrust Pastry
225g plain flour
20g cocoa powder
30g icing sugar
150g very cold butter, chopped Pinch of salt
3 tbs ice water
For the Orange Custard Filling
4 eggs + 2 yolks
Zest of 1 1⁄2 oranges
Juice of 1 lemon (about 45g) Up to 135g with Orange juice 150g double cream
195g caster sugar
Pinch of salt
For the Chocolate Ganache
200g 50% dark chocolate (plus extra to decorate) 200g double cream
Melted chocolate to decorate
———————————————
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Philly Double Chocolate Cheesecake
Prep Time: 20 min | Total Time: 5 hr 35 min | Makes: 32 servings
What You Need!
24 OREO Cookies, crushed (about 2 cups)
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
4 eggs
1/2 cup blueberries
Make It!
HEAT oven to 325ºF.
MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 min.
BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
Print the recipe here:
Chocolate Orange Tart Recipe
If you've never experienced the flavors of chocolate and orange together, then you're missing out! Luckily, thanks to this chocolate orange tart recipe, you can taste just how magnificent the flavors are together, all in one delicious dessert.
#Recipe #Chocolate #Orange
Read Full Recipe:
ASMR Cooking / How to make Supreme Chocolate Tart
Cacao! ∴∵ゞ(´ω`*) ♪
Today is Chocolate tart.
Honey and rum flavored ganache.
As the finishing touch to the cake, I placed gold leaf on top.
0:33 Sweet short pastry.
3:43 Flatten the dough.
4:20 Fondage the tart.
5:07 Baking tart dough.
6:12 Milk ganache(Honey and rum aroma).
7:58 Grasage.
10:35 Adding cacao,sprinkle∴∵ゞ(´ω`*)♪
10:56 Tasting / Thoughts.
[book]Chocolate cacao recipe book on sale!
I will teach you the most politely in the world! Chocolate Sweets Book
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[Ingredients] One 18cm tart pan.
Unsalted butter : 75g
[A] - Almond powder : 25g
[A] - Powdered sugar : 50g
[A] - Salt : 1g
Whole egg : 30g
Cake Flour : 125g
[Instructions]
1.Sieve [A]
2.Cream butter mix with a whipper.
3.Put the A in 2-3 portions and mix.
4.Add the egg solution little by little in 3-5 times.
5.Mix with a rubber spatula, switch to a card and mix to weave.
6.Put flour alone into sieve 5 in 2-3 portions.
7.Wrap it in a wrap while it is a bit powdery and let it sit in the refrigerator for 8 hours.
8.Spread the dough (no need to knead).
9.Set in mold, and put in a refrigerator for 1 hour.
10.Spread aluminum foil and add tartstone (aluminum is better than oven sheet).
11.Bake at 356F/160C for 35min.If not enough bake again.
12.Take the stone and aluminum foil and paint the yolk inside the tart.
13.Bake in oven at 140℃ for about 5 minutes and cool.
■Ganache
[Ingredients]
Milk chocolate : 180g
Fresh cream (milk fat content about 45%) : 125ml
Honey : 15g
Rum : 10ml
Unsalted butter : 20g
[Instructions]
1.Chop the chocolate.
2.Put honey and rum in fresh cream and boil.
3.Emulsify chocolate.
4.Add butter when temperature drops.
5.Once the butter has melted, pour it into the tart.
■Glaçage
[Ingredients]
Water: 30g
Whipping cream 35%: 35g
Granulated sugar: 50g
Cocoa powder: 20g
Gelatin sheet: 3g
[Instructions]
1. Soak the gelatin sheet in water
2. Measure the cocoa powder and sugar in the same bowl and whisk it.
3. Heat water and milk in a pan.
4. When 3 reaches a boil, add 2 and mix, then heat again.
5. When it’s boiled, add the gelatin sheet and melt, then strain it.
■Couverture Milk chocolate 200g
■Tart pan 182×25mm
■Stove grill top
■Oven microwave
Panasonic NE-BS801(廃盤)
■Convection oven
■Silicone whisk
■Portable gas stovetop
■Acrylic ruler
■Bronze mini pan
■Kitchen scissors
■Hagure Metal
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The content in this channel is not intended to introduce or provide recipes to confectionary and restaurant suppliers, video producers, etc.
It is a work of art for personal viewing and enjoyment. This is an art video work.
Please do not publish similar videos without reference or URL link to this site, and do not sell them as products.
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#chocolatetart
#sweets
#chocolateCacao
#tart
Chocolate Orange Tart | Cookery School | Waitrose
Chef tutor Helen Carey from our Kings Cross Cookery School shows us how to make a delicious chocolate orange tart from scratch.
This tart makes for a great, showstopper dessert with its classic flavour combination and delicate, crumbly pastry. This recipe has three key stages – a shortcrust pastry base, a zesty orange curd layer and a rich chocolate ganache topping. These are all great recipes and techniques to learn and add to your repertoire and versatile for a number of dishes.
Ingredients:
140g unsalted butter, 100g chilled and cubed
180g plain flour, plus extra for dusting
2 egg yolks
3 oranges
1 egg
150g golden caster sugar
½ tbsp cornflour
130g dark chocolate (70% cocoa), finely chopped
130ml double cream
flaky sea salt, for sprinkling
We are the only supermarket to have our own Cookery Schools. You can join Helen and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.
Click here to view the recipe |
To find out more about our Cookery Schools and to book onto a class, click here |
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