Chocolate Tart with Chocolate Chip Cookie Crust

By cheeserohan

Ingredients

• For the Crust:
• 16 3-inch crisp chocolate chip cookies (2 Tbls. dough), finely ground (2 cups)
• 2 Tablespoons unsalted butter, melted
• For the Filling:
• 1 cup heavy cream
• 8 oz. semisweet chocolate, chopped
• 1 large egg
• 1/4 cup whole milk
• 1 Tablespoon unsalted butter
• creme fraiche, for serving

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350F. Make the crust: Stir together cooke crumbs and melted butter. Press into bottom and up sides of a 9 1/2 inch fluted tart pan with a removable bottom. Refrigerate until chilled, about 30 minutes.

2. Bake until firm and darkened, 10 to 12 minutes. Let cool completely on a baking sheet. Meanwhile, make the filling: Heat cream in a saucepan until just starting to boil. Pour over chocolate in a bowl. Let stand for 1 minute, then stir. Whisk in egg, milk, and butter. Pour into cooled crust.

3. Reduce oven temperature to 300F. Bake tart until edges of filling are set but center still jiggles slightly, 20 to 24 minutes. Transfer to a wire rack. Serve warm or at room temperature. Top with creme fraiche.