Ingredients
Units
Scale
Crust
- 12 cups chocolate graham crackers (about 1.5chocolate crumbs)
- 1/4 cup sugar
- 8 tablespoons unsalted butter (melted)
Filling
- 1 1/4 cups heavy cream
- 2 3 oz Dark Chocolate bars (chopped, I used Moonstruck)
- 1 3 oz Milk Chocolate bar (chopped, I used Moonstruck)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
Filling/Topping
- 2-3 tbsp strawberry jam
- Chopped @moonstruckchoc Chocolate Strawberry Basil Bark
- Flake sea salt
- 2-3 tbsp strawberry jam
- Chopped @moonstruckchoc Chocolate Strawberry Basil Bark
- Flake sea salt
Instructions
- Preheat oven to 350F
Equipment: (6) 5" tart pans - In a food processor, blend the chocolate graham crackers + sugar until fine crumbs form. Empty into bowl and add in melted butter.
- Place a heaping 1/4 cup of crumb mixture into each 5" tart pan. Using tamper or cup, pat down the crumb mixture until flat and even on bottom and a crust forms along the edges
- Place on baking sheet and bake for 20 minutes. Remove and let cool.
- Heat heavy cream in a small pot on medium heat until just boiling. Pour hot cream over chopped chocolate and let sit for 5 minutes, do not stir.
- After 5 minutes, stir until a smooth chocolate mixture forms. In a small bowl, whisk eggs, vanilla and salt and add into chocolate mixture.
- Spread about a teaspoon of strawberry jam on the bottom of each tart until covered with a thin layer. Then pour your chocolate filling in each of the 6 tart pans to fill.
- Bake on baking sheet for another 20 minutes until set.
- Once out of the oven top with Moonstruck Chocolate Strawberry Basil Bark and flake sea salt. Let cool for an hour or refrigerate until ready to serve. Can also be topped with whipped cream. Enjoy!