Tarte San Marcos
A delightful dessert featuring rich layers of chocolate on a crispy graham cracker crust, topped with whipped cream.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups sugar
For the filling
- 1 can (14 oz) sweetened condensed milk
- 1 cups semi-sweet chocolate chips
- 0.5 cups heavy cream
For topping
- 1 cups heavy whipping cream
- 2 tablespoons powdered sugar
- Chocolate shavings for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press this mixture firmly into the bottom and up the sides of a 9-inch round tart pan. Bake for about 10 minutes until golden. Let it cool.
- In a small saucepan over medium heat, combine the sweetened condensed milk and chocolate chips, stirring until the chocolate melts and the mixture is smooth. Remove it from the heat and let it cool slightly. Once cooled, whisk in ½ cup of heavy cream until fully combined.
Assembly
- Pour the chocolate filling into the cooled crust, spreading it evenly. Refrigerate this for at least 4 hours, or until it’s set.
- When the tart is set, whip the remaining cup of heavy cream with the powdered sugar until thick and fluffy. Spread or dollop this whipped cream on top of the tart as generously as you like.
- Garnish with chocolate shavings to make it look extra fancy.
Notes
Feel free to add a splash of vanilla extract to the whipped cream for extra flavor. For a gluten-free option, use gluten-free graham cracker crumbs.