I was organizing folders on my computer when I found a bunch of these chocolate tart pictures. I made this tart back in March and it was delicious and worthy to be shared!
Actually, I am not sure if this can be called a “tart” coz it doesn’t have a puff pastry base. Instead, it has a cookie and almond crust (YUM!). I did some research and it seems the difference between a tart and a pie was very clear in the 19th century but now everything has become fuzzy
So, can anyone please put my mind at ease and tell me what the BIG difference is between a pie and a tart? I like knowing these things. No wonder my sister thinks I am the biggest GEEK ever … haha.
Knowing some history and fun tidbits behind desserts is always fascinating... don’t you think?
Speaking of fun tidbits, did you know the largest tart ever made was a plum tart and weighed about 4800 pounds (according to Guinness World Records) ?! That must have been crazy huge! I wish I could have seen that in person or even eaten it! YUM!
This recipe comes from my mom and she got it from a friend years ago.
To make this, you will need the following ingredients
1 1/2 cups crushed graham crackers
1/3 cup melted butter
1 tablespoon sugar
2 tablespoons crushed almonds
1 teaspoon vanilla powder (This is different than liquid extract)
2 cups fat free milk
3/4 cups evaporated milk
1/2 cup regular granulated sugar
3 tablespoons brown sugar
3 tablespoon unsweetened cocoa powder
2 tablespoons unsalted butter
1/4 cup cornstarch
1 tablespoon vanilla extract
1 teaspoon almond extract
Here are the steps to make the cookie crust:
In a deep bowl, add crushed graham cookies, crushed almonds, vanilla powder, butter and sugar.
Mix everything with your hands.
Spray some oil on a springform pan and dump in the cookie mixture. Spread it out with your hands and press down until all the crumbs are firmly in place. My crust was about 1 inch thick. Yours can be thicker or thinner depending on your preference.
Chill this in the refrigerator for 30 minutes.
Here are the steps to make the chocolate pudding:
While your cookie crust is chilling, make the pudding.
Place a deep sauce pan on medium heat. Add fat free milk, evaporated milk, cocoa powder, cornstarch, brown sugar and granulated sugar .
Mix with a big spoon until everything dissolves.
Due to the addition of cornstarch, you can end up with lumps if you stop mixing. So, continue mixing while the pudding is cooking.
After about 20 minutes, this mixture will thicken and start sticking to your spoon (as shown in this picture).
When that happens, remove the sauce pan from the heat. Add butter, vanilla extract and almond extract.
Mix everything with your spoon until it all dissolves into the pudding.
Remove your springform pan from the refrigerator.
Pour this hot pudding on top of it and chill your tart in the refrigerator for 24 hours.
The next day, remove your tart from the pan and decorate your slices with a few blanched almonds. That’s it… you are done!
I LOVE the chocolate pudding used in this tart. Even if you don’t like tarts, you REALLY have to at least try this pudding! It’s soooooooooooo good!!! It was one of my favorite snacks as a kid
Btw, my twitter account started sending spam messages to everyone last week. I am really sorry about that. The problem has been fixed now. If you are still getting weird messages from me, let me know please.
That’s about it for now… have a great week everyone
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