Ingredients
✓ 1 1/2 cups chocolate cookie crumbs
✓ 1/4 cup unsalted butter (melted)
✓ 1 cup heavy cream
✓ 8 ounces semi-sweet chocolate (chopped)
✓ 1/4 cup powdered sugar
✓ 1 teaspoon vanilla extract
✓ Pinch of salt
Instructions
✓ Pulse 1 1/2 cups of chocolate cookie crumbs until finely crushed.
✓ Melt 1/4 cup unsalted butter in a small saucepan over low heat and pour it over the crushed cookies. Stir well to combine.
✓ Press the mixture evenly into a 9-inch tart pan with a removable bottom. Pack it down firmly.
✓ Place the prepared crust in the refrigerator for about 15 minutes to set while you prepare the filling.
✓ Combine 1 cup of heavy cream and 8 ounces of chopped semi-sweet chocolate over simmering water until smooth.
✓ Stir in 1/4 cup of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Mix well.
✓ Pour the filling over the prepared crust, spreading it out evenly.
✓ Return the tart pan to the refrigerator for at least 3 hours or overnight to set completely.
Notes
Ensure the filling is well chilled before serving to maintain its texture. Fresh raspberries and chocolate shavings make an attractive garnish.
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15