This Valentines Day, spend less time in the kitchen and more time with your sweetheart. The rich, decadent ganache filling in Shortcut Chocolate Truffle Tart sits on a purchased cookie crust or I give you a shortcut to making your own cookie crust. No pie crust to roll out here!
Strawberries are on sale EVERYWHERE the week of Valentines Day. Take advantage of the fresh fruit sales and serve it with whipped cream. Shortcut Chocolate Truffle Tart is intensely chocolate and indulgent. It was made for sharing, for sure.
This tart is so easy, you don’t even have to roll out the pie crust, just crush double stuf Oreo cookies in a food processor and press it into the pie plate and bake 7 minutes. Or, you can just pour the semi-sweet chocolate ganache filling into a store bought cookie crust.
Ready for the fridge in 5 minutes. Two hours until firm and you are ready serve this rich, decadent chocolate dessert with whipped cream and fresh fruit for a special occasion
- 1 12-oz package semi-sweet chocolate chips (2 cups)
- 1 1/4 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 6-oz chocolate cookie or graham cracker pie crust (Homemade tart crust recipe below)
- Sweetened Whipped Cream
- Strawberries, blueberries or sliced strawberries
Place chocolate chips in a microwave-safe bowl and pour the whipping cream over the chips. Microwave on HIGH for 1 minute and 30 seconds. I have a 1200 watt microwave. Let it stand 1 minute. Stir until chocolate is melted and mixture is smooth. It might look like it will never get smooth but it will. If lumps persist, microwave an additional 20 seconds and stir until smooth. Stir in vanilla.
Pour truffle filling into pie crust, spreading to the edges with the back of a spoon. Refrigerate 2 hours or until firm. If you are making this the day before, cover it after the filling firms up with aluminum foil that you have “tented” so it doesn’t touch the filling and leave marks.
Serve with sweetened whipped cream, raspberries, blueberries or strawberries.
Homemade Chocolate Crust (option):
11 double stuf Oreo cookies (about 1 cup cookie crumbs)
Preheat oven to 350°. Process the cookies in a food processor until finely crushed into crumbs. Press cookie crumbs into a 9 inch pie plate (not deep dish) with the bottom of a glass. Press the crumbs up the sides of the plate about 1/2 inch with your fingers. Tap the top of the crust down gently to make a smooth edge. Bake at 350° for 7 minutes. Let cool on a wire rack, about 30 minutes before adding filling. Note: The extra filling in the cookies helps to hold the crust together in place of butter. Regular Oreo cookies will work but the crust will be a little fragile.