I discovered the recipe for this chocolate chip cookie tart about 2 weeks ago and I've made it three times since. I found it in Elinor Klivans' the essential chocolate chip cookbook, and it's so good that even though it's the only thing I've made from the book, I feel confident in saying this cookbook is amazing. I love a good cookie cake but I almost always encounter some sort of problem with them. The cakes always get crispy on the outside and by the time the inside cooks it's either burnt on the bottom or the whole thing dries out in a day (the latter of which is just one of the many good reasons to eat things straight out of the oven).
Anyways, since I've made this recipe twice already straight from the book I decided today to give it a little Halloween twist since I absolutely love Halloween.
I meant to go by the store and buy some orange food coloring but it was one of those days when I went to Harris Teeter and bought just about everything but what I intended to buy so I stuck with the black and white color scheme. The recipe normally calls for a layer of whipped cream on top of the chocolate filling but today I made a white chocolate filling instead and did my best attempt at creating a spider web design.
The cake with the whipped cream topping is amazing but the white chocolate on top adding the extra frosting is pretty darn delicious too. This recipe is a must try! It comes out perfectly every time and you can also do different variations for the topping on the cookie base, can't get better than that.

Chocolate Chip Cookie and Cream Tart
Elinor Klivans
Mixing time: 20 minutes for crust, filling, and topping
Baking: 350 F for about 17 minutes
1 cup plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1/2 cup packed ligh brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup (6 ounces ) semisweet chocolate chips
1/4 cup heavy whipping cream
1 tablespoon unsalted butter
2/3 cup (4 ounces) semisweet chocolate chips
1/2 teaspoon vanilla extract
1 cup cold heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract

Make the crust
Preheat oven to 350 F. Butter a 10-inch springform pan.
Sift the flour, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended. Add the egg and vanilla and mix until blended, about 1 minute. On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the chocolate chips.
Use your fingers to spread the dough evenly over the bottom of the prepared pan. Bake just until the top begins to turn golden but the center is still soft, about 17 minutes. Cool the crust in the pan on a wire rack.

Make the filling
In a medium saucepan, heat the cream and butter over low heat until the cream is hot and the butter melts. The mixture should form tiny bubbles and measure about 175 F on an instant read thermometer. Do not let the mixture boil. Remove pan from heat, add chocolate chips and let mixture sit for 30 seconds to let chips soften. Whisk chocolate together smoothly and add vanilla. Let the mixture cool and thicken at room temperature for about 30 minutes.
Spread sauce over crust leaving a 1-inch edge uncovered, refrigerate for about 30 minutes to firm the filling.
If making a spider web design, cut around the edges making semi circles, if not leave as is.
Topping (this is where I changed it around)
For regular tart:
In a large bowl beat cream, powdered sugar, and vanilla together until firm peaks form. Spread the whipped cream over the chocolate filling, mounding it slightly in the center. Serve or cover carefully and refrigerate. Serve cold.
For spider web:
Repeat the filling instructions but with white chocolate chips, use piper (or do it on the college student budget and cut the end off of a ziploc) and make your best spider web possible-add fake spiders if you want!



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