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Parve
Easy
1 Hour, 20 Minutes
Diets 
I don’t know about you, but my Bosch only comes out for special occasions (read: challah). For all other times when I need a mixer, I take out my trusty hand mixer. Well, this recipe calls for neither! Just a pot…which you can sub for a disposable pan (just keep on a really low flame), or you can even use the microwave. The chocolate crust, truffle-like mousse, and rich glaze make this dessert a winner! Perfect for that something special on Shabbos Chanukah. Yield: 1 9-inch tart or 6 mini tarts
15 chocolate sandwich cookies
4 tablespoons margarine, at room temperature
1 and 1/4 cups Kineret Whipped Topping
7 ounces bittersweet chocolate, chopped
2 large eggs
1 teaspoon Gefen Vanilla Extract
1/4 teaspoon salt
4 tablespoons Kineret Whipped Topping
4 ounces bittersweet chocolate, chopped
2 teaspoons Haddar Light Corn Syrup
2 tablespoons water
Preheat oven to 350 degrees Fahrenheit.
Finely crush cookies. Add margarine and mix until incorporated. Press into the bottom and up the sides of a nine-inch tart pan or mini pans. Bake for 10 minutes or until firm. Cool.
In a small pot, bring whip to a low boil. Shut the flame and add chopped chocolate. Let sit for one to two minutes, then mix until smooth. Quickly add eggs, vanilla extract, and salt.
Pour filling into crust and bake for 25 minutes for a nine-inch tart or 20 minutes for mini tarts, until the outer part is set but the middle is still a bit wobbly. Cool completely.
In a small pot, bring whip to a low boil. Add chocolate and let sit for a minute before mixing. Add corn syrup and water and mix until smooth.
Pour over cooled tart. Tilt the tart so that the glaze covers the whole top.
Cool completely. Refrigerate until ready to serve.
Styling and Photography by Faigy Murray
www.thevoiceoflakewood.com
(732) 901-5746
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