This latest concoction, a chocolate tart, is now my stand-by. From now on, I'll be bringing this when we get invited somewhere for dinner. It's easy, it's decadent, and the ingredient list is inexpensive and easy to find.
This can be your stand-by, too!
1. Make the crust - mix 1 cup crushed chocolate graham crumbs with 1/4 cup sugar and 5 tablespoons of melted butter.
2. Press the mixture into a tart pan. Bake at 350 degrees for 10 minutes.
3. Boil 1 1/2 cups heavy cream. Add 9 oz chocolate chips and stir until melted. Add two eggs, 1 tsp vanilla, and 1/4 tsp kosher salt.
4. Bake at 350 degrees for 20 minutes or until filling is set 3 inches from the edge - it will firm as it cools.
Refrigerate tart for at least two hours.
Melt raspberry jelly in the microwave and pour over chocolate tart - serve with vanilla ice cream.