Chocolate Pudding Tart

February 3rd, 2014

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Manipulation. Without going into too much detail, I was at the tail end of a good dose of manipulation. As always, with smiles and apologies, but manipulation just the same. It makes me so angry. My husband says everyone manipulates, even me. Huh? Really? Okay maybe a bit. Though my manipulation sounds a lot like this “Honey, how about you take the boy’s across the street to watch the game with friends!” This is suggested not because I’d like nothing more than for him to have a fun afternoon hanging out with friends, but because I’d like the time alone in the house to play in my kitchen and to cook until my hearts desire. In this case though, it’s a win, win. I know this example makes me sound a bit like a goodie-two-shoes, but this is a food blog! I’m just not ready to tell you about the time I . . .

So when I’m angry and all wound up, I head to the kitchen to cook (my equivalent of yoga or meditation). Though sometimes a cocktail or two helps as well! Today I made a Chocolate Pudding Tart adapted from Ina Garten. I used gluten free graham style crumbs (they have a really nice caramel flavor), but usually I like to use Nabisco chocolate wafers. If you have extra wafers you can use them to make Chocolate Icebox Cookies (also adapted from Ina Garten). There is always some leftover pudding too, usually I polish this off myself, but sometimes I share with the kids! Today I shared, which in itself made me feel a bit better.

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Adapted from Ina Garten: Chocolate Pudding Cream Tart

INGREDIENTS
Crust:
2 cups Chocolate Nabisco wafer cookie crumbs (2 boxes)
¼ cup sugar
¼ pound unsalted butter (1 stick), melted

Filling:
4 cups whole milk
¾ cup sugar
5 large eggs yolks
⅓ cup cornstarch
1-teaspoon kosher salt
7 oz. bittersweet chocolate (I use Scharffen Berger 62%)
2 tablespoons butter
1-teaspoon instant coffee*

DIRECTIONS

Preheat oven to 350 degrees.

In a food processor, add the cookies and pulse until you have fine crumbs. In a bowl combine the cookie crumbs, sugar and butter. Lightly press the mixture into a 10 or 11-inch metal tart pan with removable sides. Bake for 10 minutes, remove from oven and allow the shell to cool.

Heat the milk in a medium size saucepan. It should be hot but not boiling. In a medium sized bowl mix together the sugar, egg yolks, cornstarch, and salt. When the milk is hot add this mixture to the pot. Reduce the heat to low, and with a wooden spoon, stir continuously for about 10 minutes or until the mixture is very thick. Remove the mixture from the heat and add the chocolate, butter and coffee.

Pour into the cooled crust. Put plastic wrap directly onto the pudding top and allow the tart to chill in the refrigerator for 6 hours. Decorate the top with fresh whipped cream or shaved chocolate or cookie crumbs (all 3 work great too!).

*Ina was brilliant! A bit of coffee really enhances the chocolate flavor.

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