CHOCOLATE TART WITH CHOCOLATE CHIP COOKIE CRUST

By LRay

Active Time: 35 Minutes
Total Time: 1 Hour 15 Minutes
Makes: One 91/2-Inch Tart
Serves: 8 to 10

Ingredients

• For the Crust
• 16 CHOCOLATE CHIP COOKIES (See Below)
• (3 inches; baked until crisp; page 58) finely ground to equal 2 cups.
• 2 Tablespoons unsalted butter, melted
• For the Filling
• 1 Cup HEAVY CREAM
• 8 Ounces SEMISWEET CHOCOLATE, CHOPPED (1 1/3 Cups)
• 1 Large EGG
• 1/4 Cup WHOLE MILK
• 1 Tablespoon UNSALTED BUTTER
• Crème fraîche, for serving

Preparation

Step 1

1. Preheat oven to 350°. Make the crust: Stir together cookie crumbs and melted butter. Press into bottom and up sides of a 91/2 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 cram in a saucepan until just starting to boil. Pour over chocolate in a bowl. Let stand for 1 minute, then stir. Whisk in egg, mil,, and butter. Pour into cooled crust.
3. Reduce oven temperature to 300°. 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 crème fraîche.

STORAGE: Tart can be refrigerated for up to 1 day.