I have a good friend in CA who
makes an incredible chocolate tart. In. Cred. Ib. Le. She's been making
it for years and loves to make it for anyone who asks. The recipe was
given to her with the stipulation that she never share it. And she
hasn't. I've begged, pleaded, bribed her children to spy for me and even
offered to pay her (okay...not really on that last part) for the
recipe. No dice. That girl is NOT giving that recipe up for love or
money. What's a chocolate loving girl to do? Why...make her own
chocolate tart, that's what. This tart was also incredible. I think one
thing that makes my friend's tart so spectacular is the extra love she
puts in hers but I gotta say...mine runs a close second.
Chocolate Tart
Chocolate Cookie Crust:
1 1/2 cups chocolate graham cracker crumbs
1/3 cup melted butter
Mix crumbs and butter. Press mixture firmly and evenly against bottom and sides of pie pan.
Set aside.
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 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.
Here's the line up.
Mix the chocolate crumbs and the
butter and press them into your pie or tart pan.
Simmer the cream.
Then add the chocolate chips.
Stir to melt the chocolate then
add the sugar and salt.
Oops. I was supposed to mix some
of the chocolate mixture into the
eggs to temper the eggs.
Pour the chocolate mixture into the crust.
Pop it in the oven and....
..bake!
Allow to cool for a bit then chill
for several hours or overnight.
Serve with sweetened whip cream.
Chocolate Tart
Chocolate Cookie Crust:
1 1/2 cups chocolate graham cracker crumbs
1/3 cup melted butter
Mix crumbs and butter. Press mixture firmly and evenly against bottom and sides of pie pan.
Set aside.
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 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.
Here's the line up.
Mix the chocolate crumbs and the
butter and press them into your pie or tart pan.
Simmer the cream.
Then add the chocolate chips.
Stir to melt the chocolate then
add the sugar and salt.
Oops. I was supposed to mix some
of the chocolate mixture into the
eggs to temper the eggs.
Pour the chocolate mixture into the crust.
Pop it in the oven and....
..bake!
Allow to cool for a bit then chill
for several hours or overnight.
Serve with sweetened whip cream.
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