I know what you are thinking. Who posts something like this on the evening before Thanksgiving?! You’ve already planned your menu, you’ve done your grocery shopping, heck, you’ve probably prepped half the meal! And here I am throwing something at you in the twelth hour. Twelth, is that a real word?
I’m sorry to do this to you, I am. But this really is a dead simple tart. And you might even have all the ingredients hanging around. If you didn’t have the cookies for the crust, you could easily sub in a pre-baked tart (pastry) crust. It’s the filling, all that smooth, creamy ganache, that makes this a star. And the fact that it comes together in no time, doesn’t require any space in the oven, and is perfect all by itself, or simply adorned with some whipped cream. And it pairs beautifully with pecan pie, pumpkin pie, and apple pie. And it really makes my sister in law happy, since she doesn’t like pie. *gasp*
This is almost the tart that I offer up at my business (I keep a few tricks up my sleeves!). Trust me, if you like chocolate even a little, then this is the one for you.
Happy Thanksgiving to all, and to all a good night! Back on Friday with Sourdough, Part 2!
- 10 ounces chocolate cookies (about 2.5 cups cookie crumbs)
- 1 stick butter (1/2 cup), melted
- 12 ounces semisweet chocolate
- 1-1/4 cup heavy whipping cream
- 1 Tbsp butter
- 1 tsp vanilla
- dash salt
Grind cookies into fine crumbs in a food processor. Mix with 1 stick melted butter. Press into a 9-inch springform (cheesecake) or tart pan, making a 1/2 inch tall edge along the outside. Place pan in refrigerator for at least 3o minutes. In the top of a double boiler over barely simmering water, mix chocolate, cream, and butter. Stir every few minutes until the chocolate is fully melted and the mixture is completely smooth. When mixture is almost ready, remove tart pan from refrigerator and let come to room temperature. Remove the pan with the chocolate mixture from heat and stir in salt and vanilla. Allow to cool, stirring every few minutes, for about 10 minutes, until slightly thickened. Pour chocolate mixture into prepared crust and allow to set at room temperature, approximately 4 hours (or up to 1 day). Do not refrigerate; tart will lose it’s glossy shine if you do. Serve at room temperature with lightly sweetened whipped cream. Refrigerate leftovers (hah!) for up to 2 days. Serves 10 to 12, unless you eat like my husband, in which case, it serves 1.5.