Chocolate Cream Icebox Tart

Adapted from Baked: New Frontiers in Baking

For Crust:
1 9 ounce package chocolate wafers (we used Nabisco Famous Chocolate Wafers)
1/2 cup butter, melted
1 tablespoon sugar

For Filling:
1/2 cup sugar
3 tablespoon Chocolate Malt Ovaltine
1 teaspoon salt
1/4 cup cornstarch
5 large egg yolks
2 cups whole milk
1/2 cup heavy cream
5 ounces dark chocolate, coarsely chopped
2 ounces milk chocolate
2 teaspoon whisky
1 teaspoon vanilla

For Whipped Cream:
2 cups heavy cream
1 teaspoon vanilla 
1/4 cup sugar

In a food processor, pulse the wafers until they are powdered. Add wafer crumbs to a bowl and mix in the sugar and melted butter and mix.

Press the crumb mixture into the bottom and sides of a 9 inch round tart pan (or a pie pan). Place crust in the freezer.

While the crust is chilling, make the filling. In a medium saucepan over medium heat, whisk together sugar, Ovaltine, cornstarch and salt. Add the egg yolks and continue to whisk.  Slowly add in the milk and cream.  Whisk mixture constantly until it thickens to a pudding consistency (6-9 minutes).  Off the heat, add in the chocolate, whisky and vanilla and whisk until mixture has cooled slightly.

Let filling cool for 30 minutes.  Pour filling into chilled crust and place in the fridge. Chill for at least 6 hours before serving. Top with whipped cream (recipe below).

For the whipped cream, in the bowl of an electric mixer fitted with the whisk attachment, mix heavy cream, vanilla extract and ¼ cup sugar on high speed until stiff peaks form.  Top pie with whipped cream and serve.