Chocolate Chip Cookie and Cream Tart

This tart is a combination of three classics; chocolate chip cookies, whipped cream, and fudge sauce. The crust is a thick chocolate chip cookie, which is spread with chocolate truffle fudge sauce and covered with vanilla whipped cream. As it cools, the center of the baked cookie sinks slightly, which makes room for the truffle filling. Recipe Courtesy of: The Essential Chocolate Chip Cookbook

Mixing time: 20 minutes for crust, filling, and topping Baking: 350° F. for about 17 minutes Crust:

• 1 cup plus
• 2 tablespoons unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
• 1/2 cup packed light brown sugar
• 6 tablespoons granulated sugar
• 1 large egg1 teaspoon vanilla extract
• 1 cup (6 ounces) semisweet chocolate chips

Filling:

• 1/4 cup heavy whipping cream
• 1 tablespoon unsalted butter
• 2/3 cup (4 ounces) semisweet chocolate chips
• 1/2 teaspoon vanilla extract

Topping:

• 1 cup cold heavy whipping cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract

Make the crust. Preheat the oven to 350° F. Butter a 10-inch springform pan. Sift the flour, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended, about 1 minute.

Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and vanilla and mix until blended, about 1 minute. The mixture may look slightly curdled. 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. Loosen the edges of the cookie from the pan, and cool the crust in the pan on a wire rack.

Make the 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 a thermometer; do not let the mixture boil, or it may form a skin on top. (If this does happen, use a spoon to carefully lift off the skin and discard it.) Remove the pan from the heat, add the chocolate chips, and let them sit in the hot cream mixture for about 30 seconds to soften, then whisk until all of the chocolate is melted and the filling is smooth. Stir in the vanilla. Let the filling cool and thicken at room temperature for about 30 minutes, so it won’t run off the crust. Leaving a 1-inch plain edge, spread the sauce over the crust. Refrigerate for about 30 minutes to firm the filling.

Use a small sharp knife to loosen the sides of the crust from the pan and then remove the sides of the pan. Use a sharp knife to loosen the crust from the bottom of the pan and then a wide metal spatula to slide the tart onto a platter.

Make the topping. In a large bowl, using an electric mixer on medium-high speed, beat the cream, powdered sugar, and vanilla until firm peaks form. Spread the whipped cream over the chocolate filling, mounding it slightly in the center.

Serve, or cover carefully and refrigerate for as long as overnight. Serve cold.

Makes 10 servings

this would be nice for Valentine's Day coming up soon....don't ya think~