Ingredients:
For 2 tartelettes (4 x 1.25 inch)
For tart crust:
4 oz graham cracker (112g)
1/2 cup + 2 tablespoons unsalted butter (110g), melted
For filling:
6.7 oz dark chocolate (190g) (for Hershey’s baking chips, it’s 1 cup and 1 tablespoon plus 1 teaspoon.)
1 tablespoon granulated sugar (13g)
2/3 cup whipping cream (160ml)
3 tablespoons unsalted butter (36g)
chocolate-pie-tart
Directions:
1. MAKE CRUST
First, put digestive crackers or graham crackers in a zip bag and finely crush with a rolling pin. You can also use a food processer. And transfer the cookie crumbs into a bowl and pour in the melted unsalted butter. And mix until homogenous. Place a sheet of parchment paper inside of a pan. And add the mixture in the pan and press down firmly to make a tart crust. Then store in the fridge.
2. MAKE CHOCOLATE FILLING
Add dark chocolate in a heat-proof bowl. And pour whipping cream in a thick-bottomed sauce pan and add in unsalted butter and granulated sugar. And over medium heat, melt the butter and bring the mixture into a boil. When big bubbles start to appear, remove the pan from the heat and immediately pour the cream mixture into the chocolate chips. Then cover the bowl with a plate. Let stand for 5 minutes. The chocolate will melt during the time. And stir the mixture until silky and homogeneous.
3. MAKE THE PIE
Fill the chocolate mixture into the now-chilled tart crust. And let cool in the refrigerator until set. Out of refrigerator, run the back of a knife around the tart to loosen from rim of pan. And remove the tart from the pan. Keep in fridge before serving.
For 2 tartelettes (4 x 1.25 inch)
For tart crust:
4 oz graham cracker (112g)
1/2 cup + 2 tablespoons unsalted butter (110g), melted
For filling:
6.7 oz dark chocolate (190g) (for Hershey’s baking chips, it’s 1 cup and 1 tablespoon plus 1 teaspoon.)
1 tablespoon granulated sugar (13g)
2/3 cup whipping cream (160ml)
3 tablespoons unsalted butter (36g)
chocolate-pie-tart
Directions:
1. MAKE CRUST
First, put digestive crackers or graham crackers in a zip bag and finely crush with a rolling pin. You can also use a food processer. And transfer the cookie crumbs into a bowl and pour in the melted unsalted butter. And mix until homogenous. Place a sheet of parchment paper inside of a pan. And add the mixture in the pan and press down firmly to make a tart crust. Then store in the fridge.
2. MAKE CHOCOLATE FILLING
Add dark chocolate in a heat-proof bowl. And pour whipping cream in a thick-bottomed sauce pan and add in unsalted butter and granulated sugar. And over medium heat, melt the butter and bring the mixture into a boil. When big bubbles start to appear, remove the pan from the heat and immediately pour the cream mixture into the chocolate chips. Then cover the bowl with a plate. Let stand for 5 minutes. The chocolate will melt during the time. And stir the mixture until silky and homogeneous.
3. MAKE THE PIE
Fill the chocolate mixture into the now-chilled tart crust. And let cool in the refrigerator until set. Out of refrigerator, run the back of a knife around the tart to loosen from rim of pan. And remove the tart from the pan. Keep in fridge before serving.
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