Double Chocolate Tart - Baking Cherry

Double Chocolate Tart Recipe. A delicious crust, made with plain cookies and white chocolate, filled with a rich and dense brownie-like chocolate filling.

Active time: 25mins | Cook time: 30min | Yield: 8 servings

Ingredients:

For the Crust:

7oz (200g) Graham Crackers or Digestive Cookies
2oz (56g) Unsalted Butter at room temperature
2oz (56g) White Chocolate, finely chopped

For the Filling:

2 Eggs
14oz (397g) Sweetened Condensed Milk
1/2 cup (45g) Unsweetened Cocoa Powder
1/4 cup (60ml) Heavy Cream at room temperature
3 Tbsp (45g) Unsalted Butter at room temperature
1/2 tsp Vanilla Extract

For the White Chocolate Drizzle:

3oz (85g) White Chocolate, finely chopped
1+1/2 Tbsp (21g) Heavy Cream at room temperature

Video:

Directions:

Crust:

Using a blender, grind the cookies into fine crumbs. Add a few cookies at a time and blend, stopping to scrape the sides of the blender as needed. You can use a food processor, but the blender helps you to get very fine crumbs, making it easier to bind the crust together evenly. Refrigerate 20 minutes.
In a medium bowl, place the butter and white chocolate. Melt using a double boiler or microwave in 30-seconds intervals, stirring after each until completely melted.
Add the grounded cookies and stir with a spatula until well combined.
Transfer the mixture to a 9in (23cm) tart pan with removable bottom. Press the mixture into the bottom and up the sides of the pan. Make sure to make an even, flawless layer to ensure that the filling won’t leak. Set aside.

Filling:

In a blender, place the eggs, condensed milk, cocoa powder, heavy cream, butter, and vanilla extract.
Blend for about 1 or 2 minutes until well combined.
Pour the mixture into the prepared cookie crust. Important: The filling is liquid, so wrap the tart pan with aluminum foil on the bottom and up the sides or put it on a large baking sheet in case the filling leaks.
Bake at 350°F (180°C) for about 25 to 30 minutes or until set.
Refrigerate for 3 hours and unmold the tart.

White Chocolate Drizzle:

In a small bowl, place the white chocolate and heavy cream. Melt using a double boiler or microwave in 30-seconds intervals, stirring after each until completely melted.
Using a small piping bag, drizzle the chocolate over the tart and serve.

This tart can be stored at room temperature or in the fridge.