It is #Choctoberfest this week, which means that a lot of your favorite bloggers will be sharing recipes featuring chocolate. My chocolate recipe today is an Easy Fall Chocolate Tart. I really do mean easy. There is no oven involved. Which is great because I know a lot of us are still experiencing summer! I made this recipe with four small tart pans thinking of a dinner party dessert, or maybe Thanksgiving.
You could also serve this for Christmas and decorate with candy canes. Crush them and sprinkle them all over, or use mini candy canes to decorate the way I did the pumpkins.
Easy Fall Chocolate TartÂ
(printable recipe at end of page)
(Makes 4 mini tarts)
1 pound block solid Milk ChocolateÂ
3-5 ounces Heavy Whipping Cream
4 Mini Tart Pans (with removable bottoms)
9 ounce package Chocolate Wafer Cookies
4 ounces Butter
Candy Pumpkins
Royal Icing
1/2 cup Solid vegetable Shortening
1/2 cup Butter
1 teaspoon Clear Vanilla Extract
1 pound Imperial Sugar 10X Powdered Sugar
2 tablespoons Milk
Chop chocolate into small pieces for even and quicker melting. Place in double boiler to melt over low heat.
 Heat 6 ounces of heavy whipping cream in a separate pan. Do not get hot, just bring it to warm temperature.
Add warmed whipping cream to chocolate, a little at a time, and whisk together. The consistency should be slightly loose, and should take 3-5 ounces of cream. Keep double boiler on medium low heat.
Crush cookies with a food processor, or place cookies in a ziplock plastic bag, and crush with a rolling pin. Set aside.
The tart pans I used are 4 1/2″ across, and 3/4″ high. You will need 1/2 cup of crushed wafers per tart. Melt 1 tablespoon of butter, per tart, and add it to the crushed wafers. Add the butter a little at a time. If too much is added, they will become soggy. You can always add more. Using a fork to mix the two together works very well. I mixed the crust for each tart individually, and not together. it is easier to use the correct amounts this way. Place the mix in each tart. Use your hands to push the crushed cookie mix against the sides of the tart pan and against the bottom. Try to keep the amount of cookie crust you are placing on the side of the pan even all the way around. That was my only struggle with these.
Pour chocolate in to each mini tart pan. Let set up. Make the buttercream frosting by creaming the butter and vegetable shortening together. Add the vanilla, and add the Imperial Sugar, (click for their awesome Halloween ideas!), a little at a time, mixing on medium speed. Once all the sugar is added, add the milk and mix again. This recipe makes 3 cups, so you may want to divide it in half. Color some of the frosting green for the leaves. Decorate with pumpkins and leaves. Use a Wilton #4 for the stems and a Wilton #68 for the leaves. You can cover and refrigerate these, and they will collect moisture on them, but let them sit outside the fridge for 15 minutes or so, before serving them so they will be soft and yummy! ( the moisture will dissipate)
 Thanks for joining me today! Don’t forget to enter the #Choctoberfest Giveaway!
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Author: The Freshman Cook
Tart
- 1 pound block solid Milk Chocolate
- 3-5 ounces Heavy Whipping Cream
- 4 Mini Tart Pans (with removable bottoms)
- 9 ounce package Chocolate Wafer Cookies
- 4 ounces Butter
- Candy Pumpkins
Royal Icing
- 1/2 cup Solid vegetable Shortening
- 1/2 cup Butter
- 1 teaspoon Clear Vanilla Extract
- 1 pound Imperial Sugar 10X Powdered Sugar
- 2 tablespoons Milk
- Chop chocolate into small pieces for even and quicker melting. Place in double boiler to melt over low heat.
- Heat 6 ounces of heavy whipping cream in a separate pan. Do not get hot, just bring it to warm temperature.
- Add warmed whipping cream to chocolate, a little at a time, and whisk together. The consistency should be slightly loose, and should take 3-5 ounces of cream. Keep double boiler on medium low heat.
- Crush cookies with a food processor, or place cookies in a ziplock plastic bag, and crush with a rolling pin. Set aside.
- The tart pans I used are 4 1/2″ across, and 3/4″ high. You will need 1/2 cup of crushed wafers per tart. Melt 1 tablespoon of butter, per tart, and add it to the crushed wafers. Add the butter a little at a time. If too much is added, they will become soggy. You can always add more. Using a fork to mix the two together works very well. I mixed the crust for each tart individually, and not together. it is easier to use the correct amounts this way. Place the mix in each tart. Use your hands to push the crushed cookie mix against the sides of the tart pan and against the bottom. Try to keep the amount of cookie crust you are placing on the side of the pan even all the way around. That was my only struggle with these.
- Pour chocolate in to each mini tart pan. Let set up. Make the buttercream frosting by creaming the butter and vegetable shortening together. Add the vanilla, and add the sugar, a little at a time, mixing on medium speed. Once all the sugar is added, add the milk and mix again. This recipe makes 3 cups, so you may want to divide it in half. Color some of the frosting green for the leaves. Decorate with pumpkins and leaves. Use a Wilton #4 for the stems and a Wilton #68 for the leaves. You can cover and refrigerate these, and they will collect moisture on them, but let them sit outside the fridge for 15 minutes or so, before serving them so they will be soft and yummy! ( the moisture will dissipate)
