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
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.