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Chocolate, strawberries and cream cheese. You’ll want more than one slice.
For the crust:
Preheat oven to 350 F. Spray a a 9-inch tart pan with a removable bottom with cooking spray and then set aside.
In a food processor, add the chocolate graham crackers and brown sugar. Process until only crumbs remain. Add the melted butter and pulse until combined and it resembles wet sand. Dump into the bottom of the 9-inch tart pan with a removable bottom. Press very well into the bottom of the pan using the flat bottom of a heavy glass, measuring cup or mug.
For the filling:
In the bowl of a stand mixer, beat the cream cheese and the sugar until well combined and creamy, about 3 minutes. Scrape the bottom of the bowl and add the egg, beating until well combined. Scrape the bottom of the bowl and then add the vanilla and beat on high for about 2 minutes. Pour over the crust and smooth out with a spatula.
Bake at 350 F for 20 minutes or until the center of the cream cheese doesn’t jiggle when the oven rack is shaken. This is not a “toothpick inserted in the center should come out clean” situation. Remove from oven.
While the tart is cooking, add the topping ingredients into a pot over medium high heat. Allow to boil until thick and very bubbly for about 10 minutes, stirring frequently. Remove from heat and allow to cool.
Top the tart with the strawberries and chill until set, about 4 hours, before removing from the tart pan.
The ‘pots’ for pots de crème au chocolat are not a requirement for making this dark chocolate cream. The dessert may very well be made in ramekins and it will taste every bit as good.
In taste and texture the baked cream resembles a dark chocolate truffle which is why a small ‘pot’ goes a long way. However the special charm of the dessert is in the tubby little lidded ceramic ‘pots’ in which it traditionally is baked.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
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!