Chocolate Tart with Maria Biscuit Crust Recipe

The Maria Biscuit is a cookie I grew up with. It’s a wheat biscuit that’s not too sweet, but has always been a treat for me growing up. We eat it with our tea and coffee. You can pick this up at any grocery store in their international aisle. These biscuits are comparable to arrowroot cookies and can use them as a substitute.

Cookie Tart Crust

  • 2 7.5 oz packages of “Maria Biscuit”
  • 2 large eggs
  • 1 1/2 soft sticks of butter

Crush and grind the Maria Biscuits to very fine crumbs in the food processor, one package at a time. Then, change to the dough blade and add the eggs and softened butter. Mix well and remove to a greased 12 inch loose bottom fluted tart pan. Press dough into the bottom and up the sides of the pan. Bake at 350 degrees for 13-15 minutes. Let cool completely.

Chocolate Filling

  • 1 can (14 oz) Sweetened Condensed Milk
  • 1 pint (16 oz) Heavy Whipping Cream
  • 12 oz of the 60% Cacao Bittersweet Chocolate Baking Bars (3 bars), broken
  • Note: I use the Ghirardelli Chocolate and I have also added a cup of semisweet chocolate morsels to the above, since my family likes it a little sweeter.

Place chocolate and the sweetened condensed milk in to a heavy saucepan over very low heat and stir constantly until chocolate is melted. Then using a wire whisk, add the whipping cream, whisk until well blended. Pour the filling into the tart shell and refrigerate for at least 2 hours before you add the cream topping.

Cream Topping

  • 1 pint (16 oz) Heavy Whipping Cream
  • 4 tablespoons of sugar

With hand mixer whip together the whipping cream and sugar, beat until soft peaks form. Then spread over the tart filling and refrigerate over night for best results. Before serving you can add chocolate shavings over the top to give it that extra special look everyone won’t forget!

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