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Nightcap Tart

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Preheat the oven to 350°F.

TO MAKE THE CRUST, pulse the chocolate cookies in a food processor until finely ground (you should have about 1½ cups). Add the melted butter and the salt, and pulse until the crumbs are moistened. Press the crumbs into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place the tart pan on a cookie sheet and set aside.

TO MAKE THE FILLING, place the chopped chocolate in a large bowl. In a small

saucepan, heat the heavy cream over low heat until it is steaming and there are tiny bubbles at the edge of the pan (do not boil). Pour the hot cream over the chocolate and stir until the chocolate is melted and smooth. Stir in the sugar.

In a small bowl, whisk the eggs together with the coffee liqueur. Gradually add the egg mixture to the chocolate mixture and whisk until smooth. Pour the filling into the tart crust.

Bake the tart until the edges are puffed and the center is barely set, about 30 minutes. Transfer to a wire rack to cool completely, and then store in the refrigerator. Bring the tart to room temperature before serving.

SHAKE IT UP: Substitute Irish cream liqueur for the coffee liqueur.