I have a habit of researching a fair bit (N says it’s much more than just fair but anyway) before I try a new dessert recipe, unless of course, it is a tried and tested family recipe. I read more than one recipe for the same thing, understand and analyse the ingredients and method of cooking/ baking, wonder if I should swap some ingredients, think of variations and so on and so forth. I have realised two things that are difficult to find (i) a dessert recipe that serves two people and (ii) a tart/ cheesecake/ mousse recipe without eggs in the filing.
I love eggs in my cakes but wouldn’t mind an eggless filling in tarts and cheesecakes. Also, we love desserts but just enough for us not to feel guilty about having too much. That Chocolate Sheet Cake we made a few weeks ago… well, I had 1/4th of the cake all by myself. Not good!
So recently, I came across this really rich chocolate tart on Hilah’s cooking and knew instantly I had to try it- it had no eggs! But again it made a 10 serving tart and we don’t need that. So I used the recipe to adapt it for the 2 of us and enough to last our after dinner dessert cravings for 2-3 days. Yes, with all that cream it sure is rich!
It’s a super easy, rich and creamy chocolate tart that you cannot resist! Make sure to leave a little extra space at dinner for this chocolate indulgence! We are also bringing this along to this week’s Fiesta Friday at Angie’s. Hope you enjoy it.
Here is how we made it:
- ¾ cup ginger snap crumbs (about 20 small cookies should make this)
- ½ tablespoon oat flour (or regular AP flour)
- 2 tablespoons melted butter
- A pinch of salt
- A few tablespoons water
- ¾ cup heavy cream
- ¼ teaspoon instant coffee powder
- 1 tablespoon coconut sugar (or regular refined sugar)
- ¾ cup (around 6 oz) semi-sweet chocolate chunks
- A dash of vanilla extract
- 1 teaspoon butter
- 2 tablespoons white chocolate chips
- 1 tablespoon heavy cream
- Mix all the crust ingredients other than water together. Then, in one tablespoon increments, add water until the crumbs stick together.
- Next, spread the crust mix into the tart pans or spring form pans evenly on the bottom and about 1 ½-2 inches on the sides.
- Bake these in a 350 F preheated oven for about 10 minutes. Take them out and allow them to cool.
- In a small pan, add cream, coffee and sugar and put it on medium heat. Stir this constantly until the cream is warm, sugar and coffee is dissolved and the cream starts to bubble on the sides.
- Remove this from the heat, add in the chocolate chips and stir until the chocolate melts.
- Stir in the vanilla and butter and mix well. Pour this into the crust. Set this aside.
- In a microwave safe bowl, melt the white chocolate chips with the cream for about 20- 25 seconds. Stir until it is melted.
- Pour this melted white chocolate in stripes on the warm tart. Drag a toothpick or a skewer from the first stripe out to the edges.
- Refrigerate the tart until set for about 3-4 hours. This will keep well in the refrigerator even for about 3-4 days.
- Take it out of the refrigerator at least 10 minutes before serving. You'll note some condensation on top of the tart but that's nothing to worry about!
1. Feel free to use a crust with cookies of your choice. Ginger snaps taste awesome with chocolate!
2. You could use bittersweet chocolate chunks/ chips in place of semi-sweet.
3. The tart will keep well in the refrigerator for a good 3-4 days.
Now let’s dig in!