
Nothing says “special dessert” quite like a chocolate tart. This Azorean version stands out above the rest due to its crust, which is made from Maria biscuits. Also known as a Marie, a Maria biscuit is a wheat-based cookie with a hint of vanilla. Many grocery stores carry Maria biscuits in their international food aisle, but if you can’t find them, arrowroot cookies can be easily substituted. Because these biscuits aren’t overly sweet, they perfectly complement the decadence of the chocolate and the sweetness of the freshly whipped cream.
(My mother is actually writing a cookbook of classic Azorean recipes – learn more about it here!)
Cookie Tart Crust
Chocolate Filling
Whipped Cream Topping
Grind the Maria biscuits to very fine crumbs in a food processor, one package at a time. Then, change to the dough blade and add the eggs and softened butter. Mix well and pour into a greased 12-inch loose bottom fluted tart pan. Press dough evenly into the bottom and up the sides of the pan. Bake at 350°F for 13-15 minutes. Let cool completely.
Place chocolate and sweetened condensed milk into a heavy saucepan over very low heat and stir constantly until chocolate is melted. Then, using a wire whisk, add the heavy whipping cream and whisk until well blended. Pour the filling into the tart shell and refrigerate for at least 2 hours.
With a hand mixer, whip together the heavy whipping cream and sugar, beating until soft peaks form. Then, spread over the chilled tart filling and refrigerate overnight for best results.
Before serving, you can add chocolate shavings over the top to give an extra special look!
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