This tart was inspired by Jaime Oliver way way back and has been tweaked out and adored for like ten years.

And now, I’d like to now give to you!

Cookie Crust

1 1/2 cps. ground cookie crumbs, any kind (coco, choc, shortbread, graham, whatever)*

1/4 cup raw sugar

6 T butter, melted (on a low flame)

*you can also substitute nuts (almond, hazelnut, pistachio) for up to half the amount of cookie crumbs.

Preheat oven to 375 f.

grind up your cookies in the food processor until well blended, mix in the sugar, then pulse in the melted butter until you get a moist bread crumb-like texture, press into a 9″ spring form pan, bake for about 7 minutes or until it just starts to brown around the top edge.

Cool completely

Make your filling:

1 lb. of awesome chocolate, preferably dark and bitter or semi sweet, chopped up or in chips

1 stick of unsalted butter, room temp

1 cp. and 6 Tablespoons of whole cream

1/2 cup cold milk

Bring your cream to a just before it boils, you’ll see it start to steam on the surface, then add the chocolate and butter and stir with a wooden spoon until it’s all melted together, whisk or stir in the cold milk, the chocolate should take on like a velvety texture. Pour the mixture into your tart shell and make sure you scrape the bowl to get all the good stuff in there,  cover and cool for about 4 hours or until the chocolate sets.

Take out of the fridge like 10-15 minutes before serving and don’t forget a scoop or two of your favorite ice cream on top.

That should do it!  I look forward to trying your version.