Categories: Dessert
Ingredients
- CHOCOLATE PHYLLO TART
- 1/2 cup Sugar
- 1 tablespoon Cinnamon
- 4 sheets Phyllo Dough
- 1/2 cup Butter (melted, plus more for preparing the pan)
- 1 cup Semi-Sweet Chocolate chips
- 1/2 cup Heavy Cream
- Whipped Cream (to garnish)
- Block Bittersweet Chocolate (for Garnish)
- FOR THE CHOCOLATE FILLING
- 3 tablespoons Cornstach
- 1 tablespoon Flour
- 3 Egg Yolks, at room temperature
- 1/3 cup Granulated sugar
- pinch salt
- 1 1/4 cups Whole Milk
- 1 tablespoons unsweetened cocoa powder
- 1/3 cup semi-sweet chocolate chips
- 1 teaspoon Vanilla extract
Directions
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Preheat oven to 350 degrees.
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In a small bowl, mix together the cinnamon and sugar and set aside.
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Prepare a rectangular tart pan with a removable bottom by buttering all the edges.
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Working quickly and covering any unused phyllo dough with a slightly damp towel, begin to build the tart.
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Start by taking a sheet of the dough and laying it flat in front of you with the longest edge closest to you.
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Brush it fully with butter and sprinkle some of the cinnamon sugar on top.
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Fold the dough into thirds by taking the edge closest to you and folding upward.
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Brush with more butter.
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Lay the sheet in the tart pan so that it is the length of the pan and covers a little more than half of the width.
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The dough should also come up a over the sides.
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Repeat the butter, sugaring, and folding process with another sheet of the dough.
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This time lay the folded sheet so that it covers the opposite side of the tart pan and overlaps the first layer.
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Continue this process with the remaining two sheets, alternating layering them from side to side of the pan so that an even layer is created.
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Place the tart pan on a baking sheet and bake in the oven for 20 minutes or until golden brown.
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Remove from oven and let cool.
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Meanwhile, add 1/2 cup of heavy cream in a small sauce pot.
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When the cream just starts to simmer, remove from heat and add the chocolate chips.
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Let stand for a minute and then stir together to combine until the chocolate is melted and fully incorporated.
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Pour into the bottom of the cooled tart and spread evenly with an offset spatula.
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Pour the cooled chocolate filling on top and gently spread with an offset.
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Refrigerate until ready to serve, or at least 2 hours.
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To serve, remove the pie from the tart pan, cut into 6 equal pieces.
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Top with whipped cream and using a vegetable peeler, shave chocolate pieces from the block of chocolate directly onto the bars.
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For the Chocolate Cream Filling:
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In a large saucepan off the heat, whisk together cornstarch, flour, egg yolks and sugar.
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Add in the milk and whisk until combined. Place the pot over medium heat and stir continuously until the mixture has thickened, about 7-10 minutes.
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Remove from heat and immediately add in cocoa powder, chocolate chips and vanilla, stirring to combine.
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Remove from saucepan into a bowl and lay a piece of plastic wrap directly on the filling. Allow to cool before using.