An incredibly easy and impressive chocolate tart! The filling is made in the microwave and the crust is crushed up cookies!
Preheat oven to 350 degrees. Spray 11' tart pan with non stick spray.
Crush cookies into a fine consistency. I used a food processor but you can also put them in a ziploc type bag and crush with a rolling pin
Combine crumbs with 7 tablespoons melted butter and 1/3 cup sugar. Press into tart pan.
Bake for 8-10 minutes. Completely cool.
Add chocolate chunks to large mixing bowl and top with 5 tablespoons cubed butter and 1/4 teaspoon kosher salt.
Heat the 10 ounces of heavy cream in microwave safe container for 2 minutes and 30 seconds. (I just use my measuring cup).
Pour over the chocolate and butter. Do not stir. Cover with plastic wrap and let sit for 5 minutes.
Using a wire whisk, mix until smooth.
Pour into cooled cookie crust and spread evenly with spatula.
Cool for two hours in refrigerator or overnight.
Brush top with 1 teaspoon1 vegetable oil for a shiny appearance if desired. Top with additional chopped chocolate, coarse salt and caramel sauce if desired.
This recipe is for an 11 inch tart pan which is 12 servings. If you have a 9 inch tart pan simply use the recipe servings adjuster in the recipe card. Slide it to 10 servings and boom...9 inch tart pan size!
Adapted from Liv for Cake. I changed up the cooking method a bit and the size of the tart, but it was her lovely photo's and recipe that inspired me to make it!