Chocolate Tart with Chocolate Chip Cookie Crust

  • 03 Feb - 09 Feb, 2018
  • Mag The Weekly
  • Cookery


For crust:
· 16 chocolate chip cookies (3-inches, baked until crisp), finely ground (2 cups)
· 2tbsp unsalted butter, melted
For filling:
· 1 cup heavy cream
· 8oz. semisweet chocolate
· 1 large egg
· 1/4 cup whole milk
· 1tbsp unsalted butter


Preheat oven to 170°C. To make the crust, stir together cookie crumbs and melted butter. Press into bottom and sides of a 9½-inch fluted tart pan with a removable bottom. Refrigerate until chilled, for about 30 minutes. Bake until firm and darkened, for 10-12 minutes. Let it 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 and let stand for a minute, then stir. Whisk in egg, milk and butter, and pour into the cooled crust. Reduce oven temperature to 170°C. Bake the tart until edges of the filling are set but centre still jiggles slightly, for about 20-24 minutes. Transfer to a wire rack and serve warm or at room temperature.