Sunday, June 26, 2016

S Is For Sweets

S should really be for Sweets and Sara. Thanks to Sara for the inspiration for today's post.

Our daughter Sara made this Double Chocolate Cookie Tart on her TV show, Aprons Optional. She often makes recipes using dairy on her show. Yep, we brought her up right, and yes, it is as delicious as it looks! 

You can see the entire Aprons Optional episode right here.

Double Chocolate Cookie Tart
(recipe found at

Chocolate-Chip Crust


8 tablespoons (1 stick) butter, at room temperature
½ cup brown sugar
⅓ cup granulated sugar
1 egg
1 teaspoon pure vanilla extract
2 cups all-purpose flour
¼ teaspoon baking soda
¾ teaspoon salt
¾ cup mini chocolate chips

1. Preheat the oven to 350°F. Lightly grease an 11-inch tart pan with nonstick spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the brown sugar and sugar until light and fluffy, 4 to 5 minutes. Add the egg and vanilla extract and mix to combine.
3. Add the flour, baking soda and salt, and mix to combine. Add the chocolate chips and mix just until evenly incorporated.
4. Press the dough into the prepared tart pan, creating an even layer in the base and up the side. Use a paring knife to remove excess dough from the edge.
5. Bake the crust until golden brown, 25 to 30 minutes. Cool completely before filling and serving.
Note: To bake this crust in a 9-inch tart pan, remove 1 cup of the finished dough from the mixture before pressing the remainder into the tart pan. To make use of that extra dough, divide it into 6 pieces and bake on a parchment-lined baking sheet for 8 to 10 minutes.

Tart Filling


1 recipe Chocolate Chip Crust

14 ounces bittersweet chocolate
1 cup heavy cream
Whipped Cream
1 cup heavy cream
⅓ cup confectioners’ sugar
½ teaspoon pure vanilla extract

1. Place the prepared chocolate-chip cookie tart crust on a flat baking sheet.
2. Make the ganache: Place the chocolate in a medium heat-safe bowl. In a small pot, bring the cream to a boil over medium heat. Pour the hot cream over the chocolate and let sit for 15 to 30 seconds undisturbed.
3. Stir the ganache gently to combine until it’s totally smooth. If there are still pieces of chocolate, microwave the mixture in 10-second bursts until smooth.
4. Pour the warm ganache into the crust and use a spatula to smooth it into an even layer. Transfer to the refrigerator to chill until set, 20 to 30 minutes.
5. When the ganache is set, prepare the whipped cream: In the bowl of an electric mixer fitted with the whip attachment, whip the cream with the sugar and vanilla extract to medium peaks.
6. Spread the finished cream on top of the tart. Serve immediately.

You can follow Sara and Aprons Optional on Instagram @apronsoptional14 

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