Bittersweet Chocolate Eggless Sablê Cookie Tart ♥

Bittersweet Chocolate Eggless Sablê Cookie Tart… eggless, deeply chocolaty with the comforting bite of a cookie in a tart! When you get so much goodness in a tart so easily, there’s not much more you need.

I’ve always found tarts to be quite underrated. For me, my 8″ tart tin is one of my most used baking tins, with chocolate or without! It happens often that I set off to bake cookies, diving deep into my blog to rediscover old gems, and magically the cookie dough finds its way into a tart tin.

I’ve done it often, and once again this morning with this Bittersweet Chocolate Eggless Sablê Cookie Tart . It’s a fuss free option and loads of fun on the other side to dress it up. As you can see, had a great time with this one giving my piping skills some practice!

Don’t forget to tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

Bittersweet Chocolate Eggless Sable Cookie Tart

Simple to make, eggless, deeply chocolaty with the comforting bite of a cookie in a tart! When you get so much goodness in a tart so easily, there's not much more you need.

Makes one 8" cookie tart

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Prep Time 15 mins

Cook Time 30 mins

Course Dessert, Snack

Cuisine American

Servings 8 people

Equipment

• Double boiler/Microwave
• bowls
• whisk
• spatula
• 8" loose bottom tart tin
• Hand beater/Stand mixer

Ingredients

  

Cookie Tart

• Dry mix
• 100 g all purpose flour
• 50 g whole wheat flour
• 1/4 tsp baking soda
• Wet mix
• 125 g unsalted butter
• 125 g 70% Chocolate
• 100 g brown sugar
• 1 tbsp instant coffee
• 1/2 tsp vanilla extract
• A pinch of salt

Ganache Topping

• 100 g cream
• 50 g bittersweet chocolate

Instructions

 

Cookie tart

• Preheat the oven to 180C.
• Whisk together the dry mix in a bowl. Reserve.
• Melt the chocolate and butter over a double boiler. Using a hand beater/stand mixer, whisk in the brown sugar, followed by the coffee, vanilla extract and salt.
• Gently fold in the dry mix. {by hand or on the lowest setting on the stand mixer}.
• Transfer the cookie dough to a loose bottom 8″ tart tin and spread uniformly.
• Bake for 25-30 minutes until slightly firm to touch in centre.
• Remove to cooling tray. {scatter over 50g dark chocolate/optional. Let it melt over hot cookie tart, then spread evenly using an offset spatula}

Ganache topping

• Heat the cream with chocolate over a double boiler until the chocolate melts.
• Whisk to mix and cool to spreading consistency.
• Spread over the cooled tart.
• Top with chocolate decorations, fresh berries etc

Notes

I used a 70% couverture throughout. The ganache is a 1:2 and holds well since it’s winter here. If it’s warm where you live, perhaps increase the amount of chocolate.

Keyword baking, chocolate, cookie, dessert, eggless, homemade, simple, sweet