Prep Time: 20 minutes
Cook/Rest Time: 22 minutes
Chill time: 2 hours
Makes: 12 servings
Creamy chocolate on crisp chocolate makes this tart a chocoholic's fantasy.
1 roll (18 ounces) refrigerated sugar cookie dough
3 tablespoons unsweetened cocoa powder
2 cups chocolate chips
1/2 cup heavy cream
3/4 cup hot fudge sauce
1. Heat oven to 350 degrees F. Crumble cookie dough into the bowl of a food processor. Add cocoa powder and pulse just until blended.
2. Press cookie dough mixture into the bottom and up the sides of an ungreased 10- to 11-inch tart pan with a removable bottom. Bake for 20 to 22 minutes or until puffed and golden. When cool enough to touch, press down the center of the cookie to form a tart shell. Cool completely, about 30 minutes.
3. Place chocolate chips in a medium bowl. In a small saucepan, heat cream until almost boiling. Pour over chips. Stir until smooth and blended. Stir in fudge sauce. Pour filling into tart shell and refrigerate until set. Serve chilled.
Half-Baked Gourmet Desserts
200 Quick-and-Easy Recipes for Pastries, Pies, Cakes, and Cookies
by Tamara Holt
$15.95, Paperback: 182 pages
Recipe reprinted by permission.
This page created November 2004
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