Reviews Add Rating & Review 131 Ratings 5 star values: 36 4 star values: 32 3 star values: 35 2 star values: 21 1 star values: 7
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Gallery Read the full recipe after the video. Recipe Summary prep: 35 mins total: 1 hr 15 mins Servings: 10 Yield: Makes one 9 1â„2-inch tart Chocolate Tart with Chocolate Chip Cookie Crust
Ingredients For the Crust 16 chocolate chip cookies (3 inches; baked until crisp), finely ground (2 cups) 2 tablespoons unsalted butter, melted For the Filling 1 cup heavy cream 8 ounces semisweet chocolate, chopped (1 1/3 cups) 1 large egg 1/4 cup whole milk 1 tablespoon unsalted butter Creme fraiche, for serving
Cook’s Notes Tart can be refrigerated for up to 1 day.
Gallery Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 1 hr 15 mins Servings: 10 Yield: Makes one 9 1â„2-inch tart Chocolate Tart with Chocolate Chip Cookie Crust
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 1 hr 15 mins Servings: 10 Yield: Makes one 9 1â„2-inch tart
Recipe Summary
prep: 35 mins total: 1 hr 15 mins
Servings: 10 Yield: Makes one 9 1â„2-inch tart
prep: 35 mins
total: 1 hr 15 mins
prep:
35 mins
total:
1 hr 15 mins
Servings: 10
Yield: Makes one 9 1â„2-inch tart
10
Makes one 9 1â„2-inch tart
Chocolate Tart with Chocolate Chip Cookie Crust
Chocolate Tart with Chocolate Chip Cookie Crust
Ingredients
Ingredients
16 chocolate chip cookies (3 inches; baked until crisp), finely ground (2 cups) 2 tablespoons unsalted butter, melted
1 cup heavy cream 8 ounces semisweet chocolate, chopped (1 1/3 cups) 1 large egg 1/4 cup whole milk 1 tablespoon unsalted butter Creme fraiche, for serving
Directions
Preheat oven to 350 degrees. Make the crust: Stir together cookie crumbs and melted butter. Press into bottom and up sides of a 9 1/2-inch fluted tart pan with a removable bottom. Refrigerate until chilled, about 30 minutes.
Bake until firm and darkened, 10 to 12 minutes. Let cool completely on a baking sheet. Meanwhile, make the filling: Heat cream in a saucepan until just starting to boil. Pour over chocolate in a bowl. Let stand for 1 minute, then stir. Whisk in egg, milk, and butter. Pour into cooled crust.
Reduce oven temperature to 300 degrees. Bake tart until edges of filling are set but center still jiggles slightly, 20 to 24 minutes. Transfer to a wire rack. Serve warm or at room temperature. Top with creme fraiche.
Cook’s Notes Tart can be refrigerated for up to 1 day.
Cook’s Notes
Tart can be refrigerated for up to 1 day.
Reviews
Add Rating & Review 131 Ratings 5 star values: 36 4 star values: 32 3 star values: 35 2 star values: 21 1 star values: 7
Reviews
Add Rating & Review 131 Ratings 5 star values: 36 4 star values: 32 3 star values: 35 2 star values: 21 1 star values: 7
Add Rating & Review
131 Ratings 5 star values: 36 4 star values: 32 3 star values: 35 2 star values: 21 1 star values: 7
131 Ratings 5 star values: 36 4 star values: 32 3 star values: 35 2 star values: 21 1 star values: 7
131 Ratings 5 star values: 36 4 star values: 32 3 star values: 35 2 star values: 21 1 star values: 7
5 star values: 36 4 star values: 32 3 star values: 35 2 star values: 21 1 star values: 7
All Reviews for Chocolate Tart with Chocolate Chip Cookie Crust
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chocolate Tart with Chocolate Chip Cookie Crust
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
