Categories: DESSERT/PASTRY

Ingredients

• For Crust:
• 1 1/2 cups chocolate wafer or Oreo cookie crumbs (from about 7 ounces or 30 cookies)
• 6 tablespoons unsalted butter
• 1 ounce dark or semisweet chocolate, chopped
• For Filling:
• 8 ounces dark or semisweet chocolate, chopped
• 1 1/4 cups heavy cream
• 1/2 teaspoon pure vanilla extract
• 1 pint fresh blueberries, rinsed and dried

Directions

1. To prepare crust, finely chop cookies in a food processor. You should have about 1 1/2 cups of crumbs.

2. In a small microwave safe bowl, microwave butter together with chocolate for about 1 minute, stirring every 15 to 20 seconds, or until chocolate is melted and smooth. Add to cookie crumbs and pulse or stir until crumbs are evenly moistened. (or use a double boiler).

3. Firmly press crumb mixture into six 3 1/2-inch tartlet pans or one 9-inch round tart pan. It can be helpful to use a flat-bottomed measuring cup (lightly buttered if necessary) or the bottom of a round drinking glass to press the crust firmly into the bottom and sides of the pan. Place crust(s) in the refrigerator for at least 30 minutes to allow the crust to set.

4. Meanwhile, to prepare the filling, stir chocolate and heavy cream in a small saucepan or double boiler set over low heat until melted and smooth. Take care to heat the mixture gently to avoid scalding; do not let it boil. When chocolate is fully melted, remove from heat and stir in vanilla.

5. Pour filling into crusts, dividing it evenly among the 6 tartlets. Refrigerate for 10 to 15 minutes to allow the filling to firm up slightly, then sprinkle blueberries on top. Refrigerate until completely set, at least 1 hour. Tartlets will keep, loosely covered in the refrigerator, for up to 5 days.

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