Decadent Chocolate Tart

• FOR THE CRUST:
• 1-1/2 cup Chocolate Graham Cracker Crumbs
• 6 Tablespoons Unsalted Butter, melted
• FOR THE FILLING:
• 12 ounces, weight Semisweet Or Bittersweet Chocolate, Finely Chopped
• 1 cup Heavy Cream
• 4 Tablespoons Unsalted Butter
• 1 teaspoon Espresso Powder (optional)
• 1/4 teaspoons Pure Vanilla Extract

1. For the crust:
2. Preheat oven to 350u0b0F. Combine chocolate cookie crumbs with melted butter and mix until completely combined. Press crumb mixture into the bottom and up the sides of a 9-inch tart pan. Place tart pan on a half sheet pan and bake for 10 minutes. Remove from oven and set aside while preparing the filling.
3. For the filling:
4. Place chopped chocolate in a medium bowl; set aside. In a microwave safe container, heat heavy cream and butter until it just begins to boil. Immediately pour heavy cream mixture over chocolate and walk away for a couple of minutes to let cream melt the chocolate. Add espresso powder and vanilla extract to the cream and chocolate; whisk together gently until fully combined. Pour chocolate mixture into chocolate tart crust. Refrigerate at least 4 hours or overnight.
5. Note: To cut neat slices, dip a knife in hot water and wipe clean each time you slice.

chocolate, unsalted butter, filling, weight semisweet, heavy cream, butter, espresso powder, ubc

Taken from tastykitchen.com/recipes/desserts/decadent-chocolate-tart/ (may not work)