- 10 ounces shortbread
- 2 tablespoons unsalted butter
- 3 tablespoons sugar
- 1 1/2 teaspoons unsweetened cocoa
- 2 cups semisweet chocolate chips, chopped (12 oz.)
- 1 cup heavy cream
- 6 tablespoons unsalted butter
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- calories 668
- fat 46 g
- satfat 25 g
- protein 7 g
- carbohydrate 63 g
- fiber 4 g
- cholesterol 140 mg
- sodium 249 mg
How to Make It
Position a rack in middle of oven and preheat to 350°F
Make crust: Pulse cookies in a food processor until ground; set aside 1/4 cup. Add butter and sugar; pulse to combine. Press mixture evenly into a 10-inch tart pan with a removable bottom. Bake until dry and set, 8 minutes. Cool in pan on a wire rack. Mix remaining crumbs and cocoa in a bowl; set aside.
Make filling: Heat chocolate, cream, butter and salt in a bowl set over a pan of nearly simmering water; whisk until smooth. Remove bowl; whisk in eggs, sugar and vanilla. Put crust on a baking sheet; pour in filling.
Bake until filling is set around edges but slightly jiggly in center, 25 to 30 minutes. Cool on a wire rack for at least 1 1/2 hours.
Dust with crumb mixture; serve at room temperature.