Chocolate Tart

Chocolate, Berry Cream, and Lemon Cheesecake Tarts

Chocolate Tart

Crust:

           1 cup butter                 2 egg yolks or 1 whole egg
           1 cup sugar                 2 1/2 cups flour
           1/2 tsp. vanilla             1 T. cocoa and 1-2 T. crushed oreos (not centers)

Cream butter until soft. Beat in sugar and vanilla. Then add egg yolks and beat until creamy. Gradually stir in flour, cocoa and cookie crumbs until will mixed. Lightly butter the Tart Molds. Take a small piece of dough (about 1 T.) and press into mold, spreading dough as thin as possible. Place on cookie sheet in center of oven and bake at 325F for about 10 min. Cool and remove from tart mold, being very careful not to break the tart, as they are very fragile.

Chocolate Filling:

4 egg yolks or 2 eggs                1 C. cocoa ( or less to taste)
1 1/2 C sugar                            1/3 C. all-purpose flour
4 C. heavy cream                      1 stick butter
1 tsp. salt                                  1 C. bittersweet Chocolate Chips

Whisk the egg yolks and sugar together in a medium bowl. Add the cream and salt and whisk until combined. Mix the cocoa and flour together, and then whisk the wet ingredients into the dry. Place the mixture in a heavy saucepan or double boiler over med heat and stir continuously until the mixture comes to a simmer. Remove from the heat and stir in the butter and chocolate until melted. Cool slightly and fill cooked tart shells.
Top each tart with a dollop of whipped cream, and garnish with cookie crumbs and chocolate almonds