I am not good at making cookies, so whenever I am asked to bake something for any kids event I make something different. Recently, I have been baking this chocolate tart often because it is children's favorite--chocolate, and does not contain nuts, which so many kids are allergic to these days.
This tart came out through a combination of two simple ideas: my favorite crust, the easiest anyone can make and which I use as a base for most of my fruit tarts, and a chocolate topping. Many people have been asking me for this recipe and because this is a party season I decided to post it today. The crust can be made days ahead. The whole tart can also stay (if it lasts that long) fresh for a couple of days.
Last time, while making it, I got bored with repeating the same recipe and added a fresh touch. I drizzled the top of the cake with caramel, mostly for decoration. On top of that I sprinkled a bit of French sea salt from Bretagne. The salt brought up the sharp taste of the chocolate and contrasted it with the sweetness of the whole cake.
I also put a layer of apricot or plum preserves under the chocolate, to give this cake just a hint of a different, a bit sour taste. The base of the cake is not very sweet but the whole cake is quite rich. I used half a jar of preserves but, if you like it, you can use a whole jar.
Ingredients for the crust:
2 sticks of butter (room temperature),
2 cups all purpose flour,
1/2 cup powdered sugar.
Put all the ingredients in the large bowl and working with hands make large lumps,like breadcrumbs.Use a bit extra flour to clean your hands.Place the crumbs in a plastic bag and chill for minimum 2 hours.This crust can be made up to three weeks ahead and kept in refrigerator.
You can find exactly the same method to make this crust (and pictures) on my blog here (the same crust is used for many other cakes).
Ingredients for the topping:
2 cups bittersweet chocolate chips,
half 14 oz cup of apricot or plum preserve,
1/4 cup of table cream or heavy whipping cream.
1. Preheat oven to 350F.
2. Spread the crust on a baking tin (13 by 9 inches). Along the sides make walls about 1/2 inch high. Slightly press the crumbs on the baking tin and bake in the oven for about 35-40 minutes, until it becomes gold.
3. Take the crust from the oven and let it cool down.
4. Spread half of the jar of the preserve on the crust.
5. In a medium pot place chocolate chips and cream. Melt it over a medium heat stirring continuously. When all the pieces melt, turn off the heat and pour the hot chocolate on top of the crust. Spread the chocolate topping evenly and let it cool down until the chocolate is set.
You can put the tart in a refrigerator for the topping to set faster. But later, the tart should not be kept in a refrigerator because the crust will get soggy.
6. Cut in squares and serve.