Apr 25, 2011

Simple & Rich Chocolate Tart


A couple of years ago (almost to the day!) I bought a tart pan to make this strawberry-rhubarb tart for my in-law's.  And then the tart pan sat in my pantry, taking up space and not being used.  That kind of drives me crazy - to have something that I've only used once!  So I looked through my every growing collection of recipes and came across this very easy and delicious sounding chocolate tart.

Really, this recipe was so simple it's almost silly.  It uses ingredients that I almost always have on hand and comes together very quickly.  The longest part is waiting for it to set in the refrigerator.  You definitely need whipped cream for this, and I actually made unsweetened whipped cream because the tart is pretty rich and sweet in itself.  This is easy enough for a weeknight dessert but pretty enough for a dinner party.  Definitely a great, simple recipe to have in your repertoire!


6 graham crackers, crushed (about 1 1/4 cups)
8 vanilla wafers, crushed (about 1/4 cup) - You could use all of either type, totalling 1 1/2 cups.
6 tbsp. unsalted butter, melted
3 tbsp. powdered sugar
1 3/4 cup heavy cream
15 oz. bittersweet or semisweet chocolate, chopped
1 tsp. vanilla extract
unsweetened whipped cream

1.  Preheat the oven to 350 degrees.  Combine the graham cracker & vanilla wafer crumbs, melted butter and powdered sugar in a medium bowl.  Firmly press into the inside & up the sides of a tart pan.  Place on a baking sheet and bake for 8-9 minutes in preheated oven, until fragrant.  Cool completely on a wire rack, about 30  minutes.
2.  using a food processor, pulse chocolate until chopped into fairly small pieces.  Meanwhile, in a medium saucepan, bring the cream to a boil over medium heat.  With the food processor running, add the hot cream and vanilla to the chocolate and process until smooth, scraping down the inside of the bowl as needed.
3.  Pour the mixture into the cooled crust and chill, uncovered for at least 3 hours.

adapted from South Living

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