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Dense Chocolate Tart Recipe

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Dense Chocolate Tart Recipe Chocolate Tart Recipe

I love eating tarts and pies because of their flaky buttery crust. I generally make the crust from scratch at home, using the regular pie crust ingredients: flour, butter, eggs… But this time, I took the easy route and made a biscuit crust instead. It was delicious. If someone had offered me a slice of this tart and didn’t mention that the crust was made from biscuits, I would not be able to tell the difference, trust me on this.

I made the tart in a 19 cm small springform pan. It serves 4-6 people depending on how much they will eat. If you want to make it for more people, simply increase the ingredient amounts and bake it in a larger pan. But I must tell that this is a very dense and rich dessert, so just a small slice is enough to satisfy any sweet craving.

Enjoy!

Ingredients:

For the crust;

  • 100 gr. graham crackers / digestive biscuit,
  • 85 gr. butter,
  • 1 tablespoon unsweetened cocoa powder.

For the filling;

  • 200 gr. chocolate,
  • 100 gr. butter,
  • 3 tablespoons milk,
  • 2 eggs,
  • 2 tablespoons granulated sugar,
  • 2 tablespoons unsweetened cocoa powder,
  • 1 teaspoon vanilla extract.

Preparation:

  1. Grind the biscuits in a food processor and mix with cocoa powder,
  2. Melt the butter and add to the biscuits,
  3. Mix well with your hands,
  4. Line your springform pan with parchment paper,
  5. Grease the top of the parchment paper and the sides of the pan with butter,
  6. Lay the biscuits on the bottom of the pan and press with your hands,
  7. Bake the crust in a 170 degrees Celsius oven for 15 mins,
  8. For the filling, melt together the butter and chocolate in the microwave and add milk,
  9. In a separate bowl cream together the egg and sugar,
  10. Add the cocoa and vanilla extract, then keep mixing until you get a smooth mixture,
  11. Add the chocolate mixture into the egg mixture and whisk 2 more mins,
  12. Pour this mixture into the cooled crust,
  13. Tap the pan onto the kitchen counter to get rid of any air bubbles,
  14. Bake in a 170 degrees Celsius oven for 20 mins,
  15. Remove from oven and let it cool down to room temperature,
  16. Refrigerate at least 2 hours,
  17. Sprinkle some cocoa powder on top, slice and serve.

Bon appétit…

 

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