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Mary MacLeoad's Butterscotch Shortbread Crumbs makes the tart crust very buttery and Callebaut Dark Chocolate makes the filling smooth and rich.



Yields12 Servings
Prep Time30 minsCook Time2 hrs 10 minsTotal Time2 hrs 40 mins

 1 ¼ cups Mary MacLeoad's Butterscotch Shortbread Crumbs (or other cookie crumbs of your choice)
 5 Tbsp Unsalted butter, melted
 2 cups Dark Chocolate Chips
 1 cup 35% Cream
 Maldon sea salt flakes, for garnish

1

Preheat oven to 350F. In a small bowl, mix together the shortbread crumbs and melted butter. Pat the mixture evenly and firmly into the bottom and all the way up the sides of a 9-inch tart pan. Bake in the oven for about 10 minutes, or until the crust is set. Remove the crust from the oven and let cool for at least 15 minutes.

2

Set a large bowl on a pot of simmering water over low heat. Add the chocolate and heavy cream into the bowl. Let the chocolate melt and stir occasionally until well mixed.

3

Pour the chocolate mixture into the crust and gentle level the top with a spatula. Let the tart sit in the fridge for let least 2 hours, or until the filling is completely set.

4

Cut the tart into wedges and sprinkle with Maldon sea salt flakes and serve.


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Ingredients

 1 ¼ cups Mary MacLeoad's Butterscotch Shortbread Crumbs (or other cookie crumbs of your choice)
 5 Tbsp Unsalted butter, melted
 2 cups Dark Chocolate Chips
 1 cup 35% Cream
 Maldon sea salt flakes, for garnish

Directions

1

Preheat oven to 350F. In a small bowl, mix together the shortbread crumbs and melted butter. Pat the mixture evenly and firmly into the bottom and all the way up the sides of a 9-inch tart pan. Bake in the oven for about 10 minutes, or until the crust is set. Remove the crust from the oven and let cool for at least 15 minutes.

2

Set a large bowl on a pot of simmering water over low heat. Add the chocolate and heavy cream into the bowl. Let the chocolate melt and stir occasionally until well mixed.

3

Pour the chocolate mixture into the crust and gentle level the top with a spatula. Let the tart sit in the fridge for let least 2 hours, or until the filling is completely set.

4

Cut the tart into wedges and sprinkle with Maldon sea salt flakes and serve.

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