Chocolate Velvet Tart
Prep Time 15 mins
Cook Time 20 mins
Serves 20
Difficulty N/A
Ingredients
- Crust:
- 1 1/2 cups (375 mL) chocolate wafer crumbs
- 1/3 cup (75 mL) butter, melted
- Filling:
- 1 can (300 mL) Eagle Brand® Original or Low-Fat Sweetened Condensed Milk
- 12 oz (350 g) semi-sweet chocolate, chopped
- 1/2 cup (125 mL) Carnation® Regular or 2% Evaporated Milk
- 2 tsp (10 mL) vanilla extract
- 1 tsp (5 mL) finely ground instant coffee
Directions
Step 1:
Preheat oven to 375°F (190°C). Grease a 9” (23 cm) pie plate.
Step 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.
Step 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.
Tips
Drizzle with melted white chocolate.
Keep refrigerated for up to 4 days.