Wednesday, December 29, 2010

Creamy Milk Chocolate Tart

For our Christmas Eve dinner we had lobster and I thought I would make Julia Child's chocolate souffle. After checking out the recipe I realized it would need to be made at the last minute, so I decided to come up with something different. Everyone loved the Chocolate pudding pie I made awhile back, except the kids were not crazy about the crust so I decided to make a milk chocolate pudding with a graham cracker crust in a tart pan.

My little family is not always easy to please when it comes to desserts, but this, was a success!

The creamy milk chocolate pudding is so delicious and the graham cracker crust goes so well with it. And everything is better with whipped cream!

This dessert is really wonderful and a little fancy without being difficult.

Please do try it, I'm sure everyone you serve it to will love it!

Creamy Milk Chocolate Tart
Graham Cracker Crust
2 cups graham cracker crumbs crushed finely
1/3 cup sugar
1 stick unsalted butter melted

Pudding Filling
1/4 cup cornstarch
1/3 cup of sugar
3 tablespoons dutch-processed cocoa powder
1/4 tsp. salt
3 cups 2% milk
3.5 oz Lindt excellence extra creamy milk chocolate finely chopped (you can find this at Super Target)
1 teaspoon vanilla extract
1 cup chilled heavy cream
2 tablespoons powdered sugar

Preheat your oven to 350 degrees

Mix together the graham cracker crumbs, sugar, and butter and mix well. Press the mixture into a 10- inch metal tart pan with removable sides. You will have extra crumbs either save for another recipe or eat the rest right out of the bowl (hehe). Bake the crust for 10 minutes and set aside to cool.

Whisk together the cornstarch, 1/3 cup of sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk in the milk over low heat. Turn up the heat to medium and bring to a boil whisking constantly. Boil the mixture for two minutes whisking constantly, it will thicken. Remove from the heat and whisk in the chocolate and vanilla until smooth. Pour the filling into the graham cracker crust and chill for at least two hours. I made mine the night before. Cover the top with plastic wrap so a skin does not form.

Before serving whip the cream and powdered sugar until soft peaks form. Spoon onto pie and sprinkle with cocoa if desired.

Source: Barefoot Contessa and Smitten Kitchen

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