You’re going to Love this recipe. This recipe is really special to me, it’s my grandmother’s. She was such a wonderful cook and baker. I am delighted and honored to have all her recipe’s passed down to me. A few day’s ago I finally decided to start trying some of them out. When I saw her recipe for a Chocolate Pie…. I knew I had to make this recipe first. So, I took her recipe and put the Sewloveable spin on it and decided to make a Chocolate Tart with a Chocolate Graham Cracker Crust. Can I just say, this is the most decadent dessert I’ve made to date and mmm mmm good…lol.
1 pack of Graham Crackers
4 Tbs Organic Vegetable Shortening
2/3 C Cocoa Powder
2 Tbs Powdered Sugar
1/2 tsp Organic Vanilla Extract
2 Organic Egg Yolks
3/4 C Organic Cane Sugar
2 Tbsp All Purpose Flour
1/4 C Cocoa Powder
1/4 tsp Sea Salt
2 Tbs Organic Vegetable Shortening
1 C Chocolate Almond Milk
1 tsp Organic Vanilla Extract
Preheat oven to 325°
Grease a 9″ Tart pan with vegetable shortening and set aside.
Break your package of Graham Crackers into smaller pieces and place into food processor. Pulse on high until you have fine crumbs about 1 minute. Add cocoa powder, powdered sugar, vegetable shortening and vanilla extract and pulse on high speed for 30 seconds or until evenly combined.
Spread your Graham Cracker mixture into tart pan. Place tart pan on a baking sheet (The baking sheet is for easy removal of the tart pan from the oven). Place into the oven for 7-8 minutes. Once done set aside and let cool while you work on your filling.
In your food processor add your sugar, flour, salt, cocoa powder. Pulse for 30 seconds to evenly combine. Next add egg yolks, shortening, almond milk and vanilla extract pulse on medium speed for 1 minute.
Pour the mixture on top of your cooled crust and bake at 325° for 15-20 minutes. Or until your filling is set and looks glossy. If you see any bubbles or cracks on the surface, remove immediately that means is starting to become over baked.
Allow to cool before cutting.
Enjoy & Until Next Time,