4 C chocolate cookie crumbs (Oreo-type but not with icing in them)
5 T unsalted butter, melted
10 oz (280 g) semi-sweet chocolate, preferably Callebaut, finely chopped
1 ¼ C (300ml) whipping cream
1 large egg
1 egg yolk
Combine crumbs with the melted butter and press into a tart pan with a removable bottom.
Cover sides and bottom of the pan.
Bake at 350 for 5 min.
Let cool.
Makes one 11 in. tart shell. Place chocolate in a heat proof bowl. Heat cream in a pot until almost boiling (look for bubbles on the edge of the pot). Immediately pour cream over the chocolate and let sit two minutes, then whisk gently to mix and to ensure that all the chocolate has melted. Lightly beat the egg and egg yolk then stir into the chocolate. Add to cooled tart shell. Bake at 350 for 15 min. Remove from oven – at this point the tart will not appear set or firm. It will set as it cools. Refrigerate to store, serve at room temperature.
NB: a 400 g box or Oreo cookie crumbs = 3 ½ C – this is enough for the shell. Still use 5 T of butter.
A tart pan with a removable bottom (NOT a spring form pan) is needed for this. But BEWARE how you handle the pan – the bottom is not secure. I use a small wooden board to transfer the pan to and from the oven. To serve the tart push the bottom of the pan up and place the tart still on the bottom on a nice plate.
I usually beat the left over whipping cream with a little vanilla and wee bit of sugar to dab on the top.
Superstore sells the Callebaut chocolate in nice small nuggets in the bulk section.
This tart will serve 10 – 12 people. It is very rich- serve very small wedges!
(Note from Arta. I lost track of this recipe. Ria reminded me that I had shared it with her and that she continued to use it for pot lucks with many a rave. Mother's Day seemed like the right time to at least put the recipe back in circulation.)
5 T unsalted butter, melted
10 oz (280 g) semi-sweet chocolate, preferably Callebaut, finely chopped
1 ¼ C (300ml) whipping cream
1 large egg
1 egg yolk
 |
| ... decorate with whipping cream or fresh raspberries ... |
Cover sides and bottom of the pan.
Bake at 350 for 5 min.
Let cool.
Makes one 11 in. tart shell. Place chocolate in a heat proof bowl. Heat cream in a pot until almost boiling (look for bubbles on the edge of the pot). Immediately pour cream over the chocolate and let sit two minutes, then whisk gently to mix and to ensure that all the chocolate has melted. Lightly beat the egg and egg yolk then stir into the chocolate. Add to cooled tart shell. Bake at 350 for 15 min. Remove from oven – at this point the tart will not appear set or firm. It will set as it cools. Refrigerate to store, serve at room temperature.
NB: a 400 g box or Oreo cookie crumbs = 3 ½ C – this is enough for the shell. Still use 5 T of butter.
A tart pan with a removable bottom (NOT a spring form pan) is needed for this. But BEWARE how you handle the pan – the bottom is not secure. I use a small wooden board to transfer the pan to and from the oven. To serve the tart push the bottom of the pan up and place the tart still on the bottom on a nice plate.
I usually beat the left over whipping cream with a little vanilla and wee bit of sugar to dab on the top.
Superstore sells the Callebaut chocolate in nice small nuggets in the bulk section.
This tart will serve 10 – 12 people. It is very rich- serve very small wedges!
(Note from Arta. I lost track of this recipe. Ria reminded me that I had shared it with her and that she continued to use it for pot lucks with many a rave. Mother's Day seemed like the right time to at least put the recipe back in circulation.)
Eating more than a wee slice of this torte will put you into a chocolate high. The first time I had this was at Arta's when she served it to the writers group - The Friends of the Egg Lady. All we could remember of that meeting was it was fun and we laughed a lot - we were all stoned on chocolate! Ria
ReplyDeleteI think this recipe works two ways. One is that a slice of it is like having a chocolate bar.
ReplyDeleteThe second way it works is that the top can be decorated in some many ways, so each time I used to make it, it seems as though I have made a different cake.