Drunken Chocolate Tarts

There is something fascinating about tarts and M has always been a fan. It is just that crisp bottom layer combined with soft and flavorful toppings. The time had finally come for us to try it at home as well. And we did our own way!

We made a cookie crumble crust vs. a dough crust and used a chocolate ganache laced with bourbon. This gave us such a high!

Ingredients (makes 12-16 tarts)

For crust 1 pack of lemon cookies (or any lightly flavored cookies) - crushed
1 pack of Marie biscuit - crushed
50 gms butter
Ramekin bowls or any other bowls to set the crust

For chocolate
250 gms dark semi sweetened chocolate
1/2 cup full cream
1/2 tbsp butter
60 ml bourbon (or more based on the bite you desire! ) - If you don't like liqour in chocolates, you can also add 60ml orange juice and it would provide a similar bite

For garnishing
1/2 tsp cinnamon powder
1/2 tsp cocoa powder

 Method

For preparing crust

1. Crush both cookies and add soft butter to it.

2. Grease bowls with butter and then press crushed cookies hard in bowl to form a uniform layer of 1/2 cm thickness.

3. Bake these bowls in oven at 200 degrees centigrade for about 10 min or till the crust begins to brown

4. Let it cool down. Invert the bowls and take out a uniformly baked crisp base

 For preparing chocolate

 1. Finely chop chocolate in a bowl.

 2  In a pan, boil cream and add butter to it. Add this boiling mix to chocolate bowl

3. Mix chocolate with a stirrer till it completely melts. Heat in microwave for about a min if required.

4. Add bourbon to the mix and let it cool down and then keep it in refrigerator for at least 2 hours for it too cool down properly.

Assemble
On a crust, uniformly spread chocolate prepared and sprinkle cinnamon and cocoa mix.

Keep it in refrigerator and serve in cold.