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Chocolate Velvet Tart

Chocolate Velvet Tart

  • Makes: 20 servings  
  • Freezes: Freezing: excellent 
  • Preparation Time: 15 minutes + chilling time 
  • Cooking Time: 20 minutes 

Ingredients

Crust

1½ cups375 ml chocolate wafer crumbs

⅓ cup75 ml butter, melted

Filling

1 can300 ml Eagle Brand® Regular or Low-Fat Sweetened Condensed Milk

12 oz350 g semi-sweet chocolate, chopped

½ cup125 ml Carnation® Regular or 2% Evaporated Milk

2 tsp10 ml vanilla extract

1 tsp5 ml finely ground instant coffee

Directions

  1 Preheat oven to 375°F (190°C). Grease a 9” (23 cm) pie plate.

  2 Combine crust ingredients in a bowl. Stir with a fork to combine well. Pat evenly against bottom and sides of prepared pie plate. Bake in preheated oven 8-10 minutes. Cool.

  3 Filling: Place filling ingredients in a heat-proof bowl. Bring a small amount of water (about 2”/5 cm high) to a boil in a saucepan. Remove from heat. Place bowl over water ensuring the water does not touch the bottom of the bowl. Stir occasionally until chocolate is melted and combined with the other ingredients. Pour mixture into cooled pie crust. Refrigerate overnight.

Tip(s)

Drizzle with melted white chocolate.


Keep refrigerated for up to 4 days.


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