Zehrs

Ingredients

Instructions

1. Using your hands, slightly break up cookies. Place in food processor. Pulse on and off about 15 times or until coarse crumb consistency. Add cocoa; pulse until combined. Add butter; process until well-combined, about 15 seconds. Pour into 9-inch (23 cm) springform pan. Press to even thickness onto bottom and about 1/2-inch (1 cm) up side of pan. Chill for 20 minutes or until firm.
2. Place chocolate chips and whipping cream in microwave-safe bowl or large glass measuring cup. Microwave on HIGH for 60 seconds; stir. Continue microwaving for 60 seconds at a time then stirring until chocolate chips are melted, about 3 to 4 minutes in total. Using rubber spatula, stir mixture until smooth. Pour into chilled cookie base. Chill for 3 hours or until set. (Make ahead: Make up to 24 hours ahead of serving.)
3. Remove tart from refrigerator 1 hour before serving to soften slightly. Serve with dollop of whipped cream and/or berries, if desired.

Chef's Tips

To create flat and even thickness of cookie crumb mixture in springform pan, press with bottom of ramekin or small dry measuring cup.

If desired, add ¾ tsp (4 mL) no name Almond Extract to melted chocolate-cream mixture.

Don’t have a microwave? In small saucepan bring cream to a boil over medium-high heat. Remove from heat. Add chocolate chips and stir until smooth, about 5 minutes.