ATTENTION, WE ARE NOT RESPONSIBLE IF YOU BECOME ADDICTED TO THIS TART!
I can’t describe how delicious this tart was! If you like chocolate as much as I do, you can’t miss trying it. It is very easy to make, the crust is made of chocolate cookies (I know, it is not the kind of base that I use in my recipes, but this was a recipe I made for a brand, and it had to be very simple) the filling has chocolate spread (can be Nutella, chocolate dulce de leche, or simply peanut butter mixed with cacao and honey).
The recipe consists of 4 simple steps, process the cookies with the rest of the ingredients and make the base. Beat all the ingredients of the filling and put on the crust, and bake. Take out of the oven, cool, whip the cream, and enjoy!
I really recommend trying it, it is very rich and creamy, and the combination of the crunchy chocolate base, with the dense chocolate filling and the fluffy and soft cream is a great goal!
If you were looking for a decadent and indulgent dessert this is your recipe!
As always, thank you very much for reading the post, if you try the recipe do not forget to write me on Instagram to @gaspar.carreira or send me an email to gasparcareira@gmail.com telling me how it came out and sending me a photo, it makes me happy to see your remakes and listen to your reviews!
SHARE IT ON YOUR SOCIAL MEDIA; IT HELPS ME A LOT!
Ultra decadent chocolate tart
This is an extra decadent tart, very easy to make, with cookies crust, extra chocolatey filling and lots and lots of whipped cream!
Ingredients
Crust
- 200 g sugar free chocolate cookies
- 3 Tbsp melted coconut oil, butter or ghee
- 1 Tbsp coconut or muscovado sugar
- 1 large egg
Chocolate filling
- 3 large eggs
- 1/4 cup coconut or muscovado sugar 40g
- 1 cup chocolate spread*
- 3/4 cup heavy cream 180ml
- 1/4 cup cacao powder 25g
Whipped cream
- 1 cup heavy whipped cream 200ml
- 4 Tbsp coconut or muscavado sugar
Instructions
Crust
-
Preheat the oven to 180°C (350°F) and line a 22cm in-diameter tart mold.
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Process the cookies or grind them by hand until you turn them into a powder, add the butter or melted coconut oil, the sugar and the egg and continue processing or integrate with the help of a spoon.
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Put the mixture on the mold and press well against the bottom and sides. Lay aside
Filling
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In a large bowl beat all the ingredients except the cacao until obtaining a smooth and creamy mixture, sift the cocoa and mix again. Pour the mixture on the cookie crust and bake for 25-30 minutes or until the filling is firm in the center. Take out of the oven and let cool
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Beat the heavy cream with the sugar at high speed (you can also beat it by hand) until you get the desired consistency, put on the tart and enjoy !!!
Recipe Notes
*You can use any sweetened chocolate spread like Nutella, chocolate dulce de leche, chocolate peanut butter, or any homemade chocolate spread
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