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Sweet cherry pie filling and silky, cold chocolate truffle filling piled into a chocolate cookie crust. That, my friends, is what turns you from a heat-rage beast into a human again!
Crush the cookies in a zipper top bag or pulse until finely crushed in a food processor. Mix the melted butter in with a fork and press into a pie plate or removable bottom tart pan. Place in the refrigerator while preparing the filling.
Place heavy cream and chocolate chips into a microwave safe bowl. Microwave on high for one minute. Leave in the microwave with the door shut for five minutes afterward. Remove the bowl and whisk until smooth and shiny. It will go through a very raggedy-looking stage where you will think I’ve steered you wrong. Keep whisking in a circle. I promise it’ll all work out. When it becomes shiny and smooth, put the bowl and whisk in the refrigerator. Remove the bowl from the refrigerator every fifteen minutes and give it a good stir with the whisk. After about forty five minutes to an hour, you’ll feel the ganache beginning to thicken up. It should be cool to the touch all the way through.
Scrape the contents into the bowl of your stand mixer. (Alternately, you can use a hand-mixer or whisk the tar out of it by hand, but that’s rather defeating the purpose of not getting sweaty in the kitchen. Dontcha think?) Turn the mixer on high and go just until the ganache starts becoming fluffy and thickened. If you go beyond this stage, you will have made what is effectively chocolate butter. Mind you, that’s not necessarily a problem, but it’s not what we’re shooting for here.
Use a rubber spatula to transfer the contents to your pie crust and smooth the top. Spread the pie filling over the top of the ganache and chill the pie until the ganache is set up. This will take about thirty minutes.
Slice into thin wedges and serve, if desired, with whipped cream. Normally I’m an all-whipped-cream-all-the-time gal, but this tart brings out my purist tendencies. My inner pastry chef is begging for a word with you. She says if you want to get the fullest flavor from your tart you will leave the slices on the plates for at least ten minutes prior to serving. I say she’s nuts. Eat it cold!
This time of year, we are all looking for that perfect cookie recipe that will get Santa to leave a gift for even the naughtiest of people. These cookies might just be them. The simple, no fail base can be customized to whatever candies or chip combination you desire. I have made these for years and have never been disappointed.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!