I’m raising a toddler. Everyday—indeed, every moment—is an opportunity to teach him something new about the world. Although I’m still quite new at this, I think my goal as his mom is for him to be prepared for whatever he encounters in life.
When he makes the team or doesn’t. When he falls in love. When he learns that he’s been lied to. When he makes a mistake. When his dreams come true. And when they don’t. When all of those things happen, I want Jack to feel like he can reach into his back pocket and pull out a big can of yep-I-can-handle-this.
If being prepared is the goal, then we should all have at least one universally appealing and (basically) foolproof recipe in our back pocket. This recipe is it.
Go-To Chocolate Tart
6 ounces cookies (e.g., Oreos, Teddy Grahams, Nutter Butters)
5 tablespoons unsalted butter, melted
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
¼ cup unsalted butter
8 ounces bittersweet chocolate
For Serving (optional): whipped cream; fresh berries; mint leaves
Preheat oven to 350 degrees F.
Place cookies in the bowl of a food processor or jar of a blender. (I used Nutter Butters in the pictures below.) Process until finely ground. Add melted butter; process until combined and moist. Using your fingers, press crumbs into a 9-inch tart pan with removable bottom (now you see why I list a tart pan as essential equipment). Bake until set, about 15 minutes. Cool.
Whisk together cream, vanilla, salt, and cinnamon in a medium saucepan. Bring to a simmer over medium-low heat. Add butter; simmer, whisking occasionally, until butter is melted. Remove from heat. (Do not add chocolate while saucepan is over direct heat!) Add chocolate; whisk until smooth. Pour filling into crust.
Refrigerate until filling is set, about 3 hours. Slice and serve chilled. Top with whipped cream, fresh berries, and a spring of fresh mint, if desired.
MAKE-AHEAD TIP: Tart can be made up to 1 day ahead. Store in the refrigerator.