Cold tart with chocolate whipped cream
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This amazing tart is a chocoholic's dream! A crumbly chocolate crust holds a delicate chocolate pudding, topped with chocolate whipped cream and chocolate sprinkles. This delicacy is quite easy to make and could even be a beautiful substitute for a holiday cake. Only the crust is baked in the oven, and the filling is left to set in the refrigerator. The crust is made entirely of crushed wafer cookies with sugar and butter. Spoon the pudding filling onto it, let it set, and then, before serving, top the tart with whipped cream and sprinkle with the topping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 30 pcs. chocolate wafer cookies (about 170 gr.)
- 3 tbsp. granulated sugar
- A pinch of salt
- 90 g unsalted butter, melted
Filling and topping
- 1.5 cups of milk
- 4 large yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 teaspoon salt
- 110 g dark chocolate, chopped
- 1 cup cold heavy cream
- 3 tablespoons powdered sugar
- Chocolate sprinkles, for topping
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Bake the cakeIn a food processor, pulse the cookies, sugar, and salt until finely ground. Add the melted butter and pulse until the mixture begins to stick together. Pour the mixture into a 9-inch (22 cm) fluted pie pan with a removable bottom and press firmly into the bottom and up the sides. Bake until set, 12 to 15 minutes. While the cake is still warm, gently smooth out any cracks with the back of a spoon. Cool completely on a wire rack.
- Prepare the fillingHeat 1 cup milk in a medium saucepan until hot, but do not bring to a boil. Meanwhile, in a large bowl, whisk together the egg yolks, sugar, cornstarch, 1 tablespoon cocoa powder, vanilla, salt, and the remaining 1/2 cup milk. Gradually whisk the hot milk into the yolk mixture until smooth. Pour the mixture into the saucepan and cook, whisking constantly, until it comes to a boil and thickens like pudding, 3-5 minutes. Remove from heat and stir in the chocolate until completely melted.
- Spread the filling on the crust and smooth the surface with an offset spatula. Carefully place plastic wrap directly on the filling to prevent a skin from forming. Refrigerate for about 2 hours, until the filling has set.
- Prepare the toppingIn a large bowl, beat the cream with the sugar and the remaining 3 tablespoons cocoa powder using a mixer on medium speed until soft peaks form. Pour the chocolate whipped cream over the pie, spread it out, and garnish with chocolate sprinkles.
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