Indulge in the rich flavors of hot cocoa infused with milk and cardamom in this decadent tart. The velvety chocolate filling pairs perfectly with the tender cocoa crust, making it a delightful treat for any occasion.
Ingredients: 1 1/2 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 cup unsalted butter, cold and cubed. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/4 cup milk. 1/2 teaspoon ground cardamom. 1 cup heavy cream. 8 ounces semisweet chocolate, chopped. 1/4 teaspoon vanilla extract. Whipped cream and cocoa powder, for garnish.
Instructions: Set the oven to 350F 175C and heat it up. Use a food processor to pulse the flour, cocoa powder, butter, sugar, and salt together until the mixture looks like big crumbs. While pulsing, slowly add the milk until the dough comes together. Cover the bottom and sides of a tart pan with dough that you press into it. Use a fork to make holes in the bottom. Bake for 15 to 20 minutes, or until the crust is firm. Allow it to totally cool down. Heavy cream should be heated in a small saucepan until it begins to simmer. Take it off the heat. Put in the chocolate chips and wait one to two minutes. Mix everything together until it's smooth and creamy. Vanilla extract and ground cardamom should be mixed in. Put the chocolate mixture into the tart shell that has been left to cool. Use a spatula to make the top smooth. Put it in the fridge for at least two hours, or until the filling sets. You can add whipped cream and cocoa powder as a garnish before serving.
Prep Time: 30 minutes
Cook Time: 20 minutes
Allendale K