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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This recipe is for the real chocolate lover! Ingredients:
crust |
1 pillsbury refrigerated pie crust, softened as directed on box |
filling |
1/2 cup sugar |
1/4 cup cornstarch |
1/8 teaspoon salt |
1 cup milk |
1 cup semisweet chocolate chips |
2 egg yolks, lightly beaten |
1 (3 ounce) package cream cheese, cubed and softened |
1 1/2 cups whipping cream |
1 teaspoon vanilla |
Directions:
1. This European-style tart is easily shaped on a cookie sheet and has an extra-cinnamony aroma while it bakes. Enjoy it warm from the oven.
2. In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk until well blended. Add chocolate chips and egg yolks; cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat. Beat in cream cheese with wire whisk until smooth. Cover surface with plastic wrap; refrigerate just until cool, about 1 hour.
3. In large bowl with electric mixer, beat whipping cream and vanilla on high speed until soft peaks form. Reserve 1 cup whipped cream for topping. Fold remaining whipped cream into cooled chocolate mixture. Spoon evenly into cooled baked shell. Refrigerate 6 to 8 hours or overnight. Spoon or pipe reserved whipped cream over filling. Store in refrigerator.
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