https://www.cutoutandkeep.net/projects/easy-chocolate-tart • Posted by Aditi
Yield: Two 4-inch tarts (we used spring form pans but you could use tart pans)
Yield: Two 4-inch tarts (we used spring form pans but you could use tart pans)
For the Crust (a) Mix all the crust ingredients other than water together. Then, in one tablespoon increments, add water until the crumbs stick together. (b) Next, spread the crust mix into the tart pans or spring form pans evenly on the bottom and about 1 ½-2 inches on the sides. (c) Bake these in a 350 F preheated oven for about 10 minutes. (d) Take them out and allow them to cool.
For the Filling (a) In a small pan, add cream, coffee and sugar and put it on medium heat. Stir this constantly until the cream is warm, sugar and coffee is dissolved and the cream starts to bubble on the sides. (b) Remove this from the heat, add in the chocolate chips and stir until the chocolate melts. (c) Stir in the vanilla and butter and mix well. Pour this into the crust. Set this aside.
For the White Chocolate Pattern (a) In a microwave safe bowl, melt the white chocolate chips with the cream for about 20- 25 seconds. Stir until it is melted. (b) Pour this melted white chocolate in stripes on the warm tart. Drag a toothpick or a skewer from the first stripe out to the edges. (c) Refrigerate the tart until set for about 3-4 hours. This will keep well in the refrigerator even for about 3-4 days. (d) Take it out of the refrigerator at least 10 minutes before serving. You'll note some condensation on top of the tart but that's nothing to worry about!
Notes 1. Feel free to use a crust with cookies of your choice. Ginger snaps taste awesome with chocolate! 2. You could use bittersweet chocolate chunks/ chips in place of semi-sweet. 3. The tart will keep well in the refrigerator for a good 3-4 days.