Recipe of the Week - Melted Chocolate and Brie Tarts

We found this recipe on Dairy Goddess and just had to share it with you as it looks simply awesome!


INGREDIENTS

3 tbsp (45 mL) unsalted butter
2/3 cup (160 mL) Graham cracker crumbs
3 tbsp (45 mL) chopped hazelnuts
1 1/2 tbsp (22 mL) sugar
4 oz (125 g) sliced Brie, rind removed
1/3 cup (80 mL) whipping cream 35 %
3 oz (90 g) semisweet dark chocolate, chopped
1 tbsp (15 mL) hazelnut liqueur
Powdered cocoa, optional


METHOD

1. Preheat oven to 375°F (190°C).

2. In a microwave-proof bowl, melt butter. Add Graham cracker crumbs, hazelnuts and sugar; stir until smooth. Press mixture into 4 tart pans with removable bottoms, or large ramekins (4 1/4 inches/11 cm in diameter). Bake for about 10 minutes.

3. Meanwhile, in a saucepan over low heat, heat cream until steam starts to form. Pour hot cream over chocolate and whisk until smooth. Chocolate must melt completely. Add liqueur and stir. Keep at room temperature.

4. When tart shells are done, remove from oven and immediately cover bottoms with cheese, letting it melt. Pour chocolate mixture over melted cheese and refrigerate for at least 2 hours before unmoulding and serving.

5. To unmould easily, run a knife around inner edge of tart moulds to detach tarts. Cool at room temperature for at least 30 minutes before serving.

Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
The best online chocolate, lolly and confectionery store on the web!

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Source and photo: Dairy Goddess