Chocolate Chip Cookie and Cream Tart

By bsmyth10

Ingredients

• Filling:
• 1 C plus 2 Tbs all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 stick butter, melted
• 1/2 C packed light brown sugar
• 6 Tbsp sugar
• 1 large egg
• 1 tsp vanilla
• 1 C (6oz) semisweet chocolate chips
• 1/4 C heavy cream
• 1 Tbs butter
• 2/3 C(4oz) semisweet chocolate chips
• 1/2 tsp vanilla
• Topping:
• 1 C heavy cream
• 1 Tbs powdered sugar
• 1 tsp vanilla

Details

Servings 1
Adapted from mychocolatetherapy.com

Preparation

Step 1

Preheat oven to 350 F. Butter a 10-inch

Crust: In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended. Add the egg and vanilla and mix until blended, about 1 minute. On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the chocolate chips. Use your fingers to spread the dough evenly over the bottom of the prepared pan. Bake just until the top begins to turn golden but the center is still soft, about 17 minutes. Cool the crust in the pan on a wire rack.

Filling: In a medium saucepan, heat the cream and butter over low heat until the cream is hot and the butter melts. The mixture should form tiny bubbles and measure about 175 F on an instant read thermometer. Do not let the mixture boil. Remove pan from heat, add chocolate chips and let mixture sit for 30 seconds to let chips soften. Whisk chocolate together smoothly and add vanilla. Let the mixture cool and thicken at room temp for about 30 minutes. Spread sauce over crust leaving a 1-inch border. Refrigerate for 30 minutes to set.

Topping: In a large bowl beat cream, powdered sugar, and vanilla together until firm peaks form. Spread the whipped cream over the chocolate filling, mounding it slightly in the center. Serve or cover carefully and refrigerate. Serve cold.