The Divine Chocolate Tarte
This recipe is all about assembly…very little baking per se. And it yields a sumptuous confection that adds a decadent ending to your meal. So picture if you will on a lovely dessert plate, a small, paper-thin pastry cup filled with rich chocolate cream, topped with whipped cream and garnished with mint leaves and raspberries! Yum!
- Phyllo dough (thawed for 2 hours at room temperature.)
- 3 TBPS Melted Butter (micro waved in 20 second increments until runny)
Pre-heat oven to 375º
Carefully unroll the dough. Cover with a damp towel to keep from drying.
Remove one sheet and lay on a work surface. Brush with melted butter. Add another sheet, and brush with more butter. Continue until you have 4 or 5 sheets in thickness.
Cut the sheets (8” X 12”) into 6 squares. Place each square over a well on a muffin pan and push the pastry down using a small shape like a vitamin bottle to form a cup. Repeat until all the cups are full.
Place in pre-heated oven for about 5 minutes. Keep an eye on them or they will burn. Once you start to smell the cooking pastry, check for doneness. Edges should be golden brown. Remove and let cool. Easy, so far…. (Did I mention turn off the oven?)
- 1 package chocolate chips
- 1 large container whipping cream
- 1 tsp vanilla
Place chips in a bowl. Pour on enough cream to almost cover chips. Microwave in 30 second intervals, checking to see if chips are melting. Once they start to melt, whisk them to form a smooth cream. Add vanilla. Chill until the thickness of mayonnaise.
- 1 bunch mint leaves
- 1 small box of raspberries
Set a cup on a plate. Fill with chocolate cream. Add a dollop of sweetened whipped cream (Please don’t make me have to explain how to do this! If you are so hopeless, buy a can of Reddy-Whip) Place 3 mint leave in a circle and in the center add two raspberries. “Et voila,” as the French would say, “Une tarte au chocolate avec crème chantilly.”