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Chocolate Crème Tart with Deep Chocolate




Source of Recipe


arcamax


List of Ingredients




Crust:
Butter spray
2 cups chocolate wafer crumbs (Oreo is one brand)
4 Tbl butter, melted
Filling:
12 oz. mascarpone cheese
8 oz. bittersweet chocolate cut into bits and melted. (Use good chocolate. Ghirardelli is one brand.)
2 tsp pure vanilla
2 Tbl strong brewed coffee


Recipe



crust:
Preheat oven to 350 degrees. Spray a 9-inch spring form pan with butter spray. Pour crumbs in pan along with melted butter. Combine the mixture with a fork until well blended. Press the mixture with your fingers along the sides of the pan up the edge about an inch and along the bottom to make a crust. Bake for 6 minutes. Set aside to cool.

While it's baking, prepare the filling.

Mix all of these ingredients with a spoon or your mixer on low speed. You need to do this while the chocolate is HOT. Be sure to keep mixing until the mixture is completely brown and no white streaks of mascarpone remain. Now pour the filling in the cooled crust and put the tart in your refrigerator. It needs to be in the refrigerator at least an hour to firm up. After an hour you'll need to cover it with plastic wrap so it doesn't get a film on top of the tart. You can do this up to a day ahead. If you want to decorate your tart, you can cut a decoration out of paper (stencil) or use a commercially made stencil and place it on the tart before serving and sprinkle on powdered sugar. Then carefully remove the stencil. This will make a pretty design. For the 4th of July I put a large star stencil on top.

Here's the most important hint for good flavor. Take the tart out of the refrigerator about an hour ahead of serving. I take it out when I am serving appetizers. This tart tastes so much richer when it's just slightly cool and not COLD.