Decadent Chocolate Tart

from ButterYum

makes one 9-inch tart

Ingredients

Crust:

• 1 1/2 cup chocolate graham cracker crumbs

• 6 tablespoons unsalted butter, melted

Filling:

• 12 ounces semisweet chocolate, chopped

• 1 cup heavy cream

• 4 tablespoons unsalted butter

• 1 teaspoon espresso powder (optional)

• 1/4 teaspoon pure vanilla extract

Garnish:

8 ounces fresh berries

confectioners sugar

Directions

1. Preheat oven to 350F.

2. Combine chocolate cookie crumbs with melted butter; mix until completely combined.

3. Press crumb mixture into the bottom and up the sides of a 9-inch tart pan.

4. Place the tart pan on a half sheet pan and bake for 10 minutes: remove from oven and set aside while preparing the filling.

5. Place chopped chocolate in a medium bowl; set aside.

6. In a microwave safe container, heat heavy cream until it just begins to boil.

7. Immediately pour the heavy cream over the chocolate and walk away for a couple of minutes to let the cream melt the chocolate.

8. Add espresso powder and vanilla extract to the cream and chocolate; whisk together gently until fully combined.

9. Pour chocolate mixture into chocolate tart crust; refrigerate for at least 4 hours or overnight.

10. Just before serving, top with fresh berries and sprinkle with confectioners sugar.

Note: to cut neat slices, dip a knife in hot water and wipe clean between each cut.