Sweet Treats Saturday: Chocolate Tart with Cookie Crust

While this recipe may seem time consuming, if you make your chocolate chip cookies ahead of time, or put some aside from an earlier batch, it shouldn't take long at all.  I used leftover cookie's from last weeks' recipe, so I was able to bake everything (crust, then tart itself) in under an hour.  It was well worth it - this recipe was delicious! Perfect for any chocolate or chocolate chip cookie lover.

Ok, my edges aren't the prettiest but the taste more than makes up for it.

Chocolate Chip Cookie Crust
From Martha Stewart

Ingredients:

2 1/4 cups all-purpose flour
1 tsp baking soda
1 1/4 tsp salt
1 cup unsalted butter, room temp
3/4 cup sugar
2 large eggs
2 tsps vanilla
12 oz. chocolate chips


1. Preheat the oven to 350 degrees.

2. Whisk together flour, baking soda, and salt.
3. Beat butter and sugar with an electric mixer until light and fluffy (about 3 minutes).  Reduce speed to low and add the eggs, one at a time, and the vanilla.  Add the flour mixture in 3 additions.  Add vanilla.  Mix in chocolate chips.
4. Scoop two tablespoon size dough onto a cookie sheet and cook until crispy (about 14-16 minutes).  Check the cookies - you don't want them burnt but they should be crispy.

If you made these cookies ahead (see last weeks recipe), you can store in a freezer bag and defrost before use.  Otherwise, you can make this from scratch and go right into the next steps.

5. For the crust, you will need 16-3inch chocolate chip cookies.  Finely grind them in a blender or food processor.  You should have about two cups of crumbs.

Ready to grind the cookies

6. Melt two tbsps of unsalted butter and mix with the ground cookies.
7. Press into the bottom and up the sides of a greased tart pan (I used a spring form pan as I don't own a tart pan) - you just need a pan with a removeable bottom.
8. Bake at 350 degrees until firm and slightly darkened; about 10 to 12 minutes.  Let cool completely.

The baked crust. I used a springform pan.

Tart Filling

Ingredients:
1 cup heavy cream
8 oz semisweet chocolate, chopped
1 large egg
1/4 cup whole milk
1 tbsp butter

1. Reduce oven temp to 300 degrees.
2. Heat cream in a saucepan until just about to boil.  Pour over chocolate in a heat proof bowl.  Let stand for 1 minute, then stir until smooth.
3. Whisk in egg, milk and butter. 
4. Pour into cooled crust.

Chocolate is poured and ready for the oven

5. Bake tart until edges of filling are set but the center still jiggles.  It may be between 20-30 minutes depending on your oven.

Baked and jiggly. Let cool then remove from pan.

6. Cool on a wire rack.  Serve warm or at room temperature (do not refrigerate).  Can top with creme fraiche or other whipped topping.

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