Ok February, can we talk?
We're confused. You're sending us mixed signals. We don't know what to expect from you anymore. You're hot, you're cold, you're windy (like REALLY windy). Oh right, and then you snowed.
So now we feel silly. We totally read the signals wrong. Like all wrong. We got caught up in the moment. We let the sunshine and that 65 degree day (sidebar, can we get some more of those?) go to our heads.
And we made tart.
Gah how could we have been so foolish!?
Friday night we whipped up this chocolate creation in a fit of spring fever. We were giddy. We were laughing.
We had the windows open! OPEN!
And then? Then, you gave us Saturday.
Oh February...really? We mean...really!?
Fine, you can be cold. But the 50 mile per hour winds? Were those totally necessary? Don't you think that was a touch dramatic?
And now, with the snow? Fine. We get it. You're cold. And perhaps more suited to gooey chocolate cakes and piping hot brownies than chilled icebox tarts.
But you know what? We. Don't. Care.
Because seriously, this tart? It's a dream. It warms us from the inside with it's deliciousness. Yeah, you heard us. We are so over you February. We're making another icebox tart right this moment. And we're giving it to March.
Chocolate Cream Icebox Tart
Adapted from Baked: New Frontiers in Baking
1 9 ounce package chocolate wafers (we used Nabisco Famous Chocolate Wafers)
1/2 cup butter, melted
1 tablespoon sugar
1/2 cup sugar
3 tablespoon Chocolate Malt Ovaltine
1 teaspoon salt
1/4 cup cornstarch
5 large egg yolks
2 cups whole milk
1/2 cup heavy cream
5 ounces dark chocolate, coarsely chopped
2 ounces milk chocolate
2 teaspoon whisky
1 teaspoon vanilla
For Whipped Cream:
2 cups heavy cream
1 teaspoon vanilla
1/4 cup sugar
In a food processor, pulse the wafers until they are powdered. Add wafer crumbs to a bowl and mix in the sugar and melted butter and mix.
Press the crumb mixture into the bottom and sides of a 9 inch round tart pan (or a pie pan). Place crust in the freezer.
While the crust is chilling, make the filling. In a medium saucepan over medium heat, whisk together sugar, Ovaltine, cornstarch and salt. Add the egg yolks and continue to whisk. Slowly add in the milk and cream. Whisk mixture constantly until it thickens to a pudding consistency (6-9 minutes). Off the heat, add in the chocolate, whisky and vanilla and whisk until mixture has cooled slightly.
Let filling cool for 30 minutes. Pour filling into chilled crust and place in the fridge. Chill for at least 6 hours before serving. Top with whipped cream (recipe below).
For the whipped cream, in the bowl of an electric mixer fitted with the whisk attachment, mix heavy cream, vanilla extract and cup sugar on high speed until stiff peaks form. Top pie with whipped cream and serve.