Upside Down Cookie Tart

Upside Down Cookie Tart is a baked chocolate tart filled with pure deliciousness!

1 3/4 cups heavy cream + 1/2 cup, divided

2 Tbsp. sugar

1 tsp. vanilla extract

9 oz. milk cookies

milk as needed

7 oz. dulce de leche

5 oz. dark chocolate

1/2 cup heavy cream

1/2 cup dark chocolate shavings

In a bowl, beat 1 3/4 cups heavy cream with sugar and vanilla until whipped cream is formed. Set aside.

Brush the cookies with milk on one side, and on the other side, spread a thin layer of dulce de luche.

Cover the bottom of a fruitcake pan plastic wrap.

Spread half the whipped cream in the bottom of the pan.

Arrange the cookies vertically in the pan and cover with the rest of the whipped cream. Pat the pan on the table so that the whipped cream penetrates between the cookies.

Put in freezer for at least 4 hours.

In a double boiler, melt the chocolate and stir in the remaining heavy cream.

Cover the tart with the chocolate ganache, garnish with chocolate shavings and serve.

 

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