White Chocolate Tart
Chocolate Cookie Crust:
1 cup chocolate graham cracker crumbs
1/4 cup melted butter
Mix crumbs and butter. Press mixture firmly and evenly against bottom and sides of pie pan.
Set aside in the fridge while preparing the white chocolate mixture.
Filling:
1 cup heavy cream
1/2 cup whole milk
1 12-ounce package semisweet chocolate chips
4 tablespoons sugar
1/4 teaspoon salt
2 large eggs ~ room temperature
Preheat the oven to 325 degrees.
Heat the heavy cream and milk in a saucepan over medium-low heat, until it just begins to simmer.
Remove from the heat.
Add the white chocolate chips and stir until melted.
Add the sugar and salt and whisk until well combined.
In a small bowl, beat the eggs and then a little of the chocolate mixture and stir until combined. Then add the egg mixture to the remaining chocolate mixture, stirring until completely blended.
Pour the filling into the prepared crust and bake for 20 to 30 minutes until the filling is set.
Cool for 15 minutes then place in the fridge to chill completely.
Serve with whipped cream.
The line up.
Crush your crackers.
Mix the crushed crackers
with the melted butter.
Press into your pan.
Heat the milk then add the white chocolate chips.
Beat
the eggs then add a little of
the white chocolate mixture into
the
eggs. Then pour the egg mixture
back into the chocolate mixture. Stir
well.
Pour into the crust.
See how my crust is floating to the top?
No worries if this happens to yours!
Bake it up!
Slice and eat!
