This is the best. Just the best. The best tart, the best friend, the best Holy Roman Emperor – the best of everything. We’re warning you now, though, it is only for chocolate lovers. Dark chocolate lovers. The graham cracker crust is an unthreatening, sweet-salty base, and the whipped cream is a divine kiss of airy sweetness, but make no mistake: this tart is all about the chocolate, and boy, does it deliver. The intense, silky, rich taste serves the double duty of satisfying your taste cravings while providing natural portion control. It’s so chocolatey that you won’t be able to eat too much at a time, which means there’s plenty to go around and you won’t be tempted to push your diet. Er…much, anyway.
- ½ cup heavy cream
- ¼ cup milk (whole is best)
- 5 1/3 oz. dark chocolate (bittersweet, 70% cocoa recommended)
- 1 Tbsp. unsalted butter
- pinch of salt
- 1 egg
- 1 tsp. vanilla
Preheat oven to 350 F.
Bring cream, milk, butter and salt to a soft boil in a medium saucepan. Immediately place chocolate into saucepan and turn off heat. Mix until chocolate has melted completely.
In a small bowl, whisk the egg. Temper the eggs by pouring small amounts of the chocolate mixture into the egg, constantly whisking to prevent the egg from scrambling. After about a third of the chocolate mixture has been tempered into the eggs, start pouring the egg mixture back into the saucepan. Stir the chocolate mixture constantly as you pour in the egg mixture. Mix until thoroughly incorporated.
Leave chocolate filling to cool somewhere safe from questing spoons while you start on the graham cracker crust.
Graham Cracker Crust:
- 5 Tbsp. unsalted butter, melted, plus additional for greasing
- 1 ½ cups cracker crumbs (approx. 10 graham crackers)
- 2 tablespoons sugar
- pinch of salt
Pulse graham crackers in food processor or smash by hand until a coarse crumb is achieved. You don’t want it too fine, but you don’t want any large chunks that may cut an unsuspecting gum.
Stir cracker crumbs and sugar together. Add melted butter and salt, and stir until combined.
Press mixture into the bottom and up the sides of 8” or 9” pie plate. Bake crust 12 – 15 minutes (until crisp) and allow it to cool 10 – 15 minutes.
Stir vanilla into chocolate mixture.
Pour chocolate filling into baked graham cracker crust and place tart in refrigerator to cool. If you need to serve it quickly, stick it in the freezer.
Top each slice with a dollop of homemade whipped cream and fend off the ravenous hordes.
(filled adapted from Mimi Thorisson, crust adapted from Deb Perlman)
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