It’s been a minute since my last post but this one is worth the wait.
This is the perfect tart for those random ingredients leftover from the holidays. The original recipe was just a chocolate truffle tart. I had a jar of cookie butter that I received in a gift basket at work for Christmas. No one in my house really eats cookie butter but i thought this would be a great way to use it.
I used Lindt Sea Salt Dark Chocolate in the tart. It came out quite rich. Next time I make it, I will definitely mix in some milk chocolate into the mix.
I took the tart to work and it was quite a hit with all my female coworkers. You really shouldn’t mess with women and their chocolate.
In the bowl of a stand mix with the paddle attachment, combine the sugar and butter. Cream the sugar and butter together on low speed for about 5 minutes until well combined. Raise the speed to medium and mix until well combined, scraping down the sided of the bowl as needed. The mixture should be a light make color.
In a separate bowl, whisk the egg with the milk. Leaving the mixer on medium speed, slowly add the egg mixture to the butter mixture. Scrape down the sides of the bowl and mix until the mixture is smooth and blended well, about 4 minutes.
Turn the mixer off and add your dry ingredients (flour, cocoa powder and salt) all at once. Pulse the mixer until the ingredients are moistened and mix on low speed until just combined. Be careful not to overmix.
Turn out the dough onto a lightly floured surface. Shape the dough into a disc. and wrap tightly in plastic wrap. Refrigerate for at least an hour or overnight.
Blind-bake the Crust. Preheat the over to 400 F. Roll out the dough to fit your 9 inch tart pan. Place it in your greased tart pan. Place the dough in the freezer for about 10 minutes to let the dough set. Once the dough is firm, dock the dough with a fork. Line the crust with a piece of parchment paper filled with weights. Partially bake for about 15 to 20 minutes until the dough appears matte. Lower the temperature to 350 F, remove the weights and parchment, bake for 10 more minutes. Let the crust completely cool before pouring the filling.
For the Filling:
1 Cup Heavy Cream
10 ounces Chopped Bittersweet Chocolate
2 Tablespoons Cookie Butter to mix with the chocolate, about 3 to 4 Tbsp to spread on the bottom of the crust
For the Glaze:
2 Tbsp Heavy Cream
1.75 Ounce Chopped Bittersweet Chocolate
1 Tbsp Light Corn Syrup
1 Tbsp Warm Water
Filling: In a small saucepan on medium heat, bring the heavy cream to a boil. Remove the pan from the heat.
Place the chocolate and 2 Tbsp Cookiebutter in a stainless-steel bowl. Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir the mixture gently until well incorporated.
Spread the remaining Cookie Butter to the thickness of your liking. Pour the filling into the tart crust. Place in the freezer for about an hour until it is set.
Glaze: In a saucepan bring the additional cream to a boil over medium heat. Remove from the heat.
Add the chocolate to the cream and stir until smooth. Stir in the corn syrup and warm water. Pour over the child filling. Make sure to tilt and let the glaze coat the entire top evenly. Freeze for about an hour.
Serve the chilled tart with some whipped cream or creme fraiche.