hey dudes I'm Hilah and today on Hilah
cooking we're gonna do a super simple
and elegant chocolate tart with a
gingersnap crust I'm gonna add a little
white chocolate spider web design thing
in the middle because it's almost
Halloween and it's gonna look so cute
and your guests are gonna be like oh my
god I can't believe that you made this
and you're gonna be like hey I'm not
that bad of a cook come on okay I'm
gonna use a springform pan for this a
springform pan is one like this that you
might use for a cheesecake it's got a
removable bottom and then it goes
together slide this in there's like a
little notch around the edge that it
slips into and then to tighten it you
just close it like that and then when
you open it you just pop it open your
tart falls right out onto the floor just
kidding knobby horrible and I've got
some gingersnap crumbs here you could do
it by hand and I like a ziplock bag and
just beat the hell out of it but I used
a food processor because the finer your
crumbs these are almost well it's like
cornmeal I guess or polenta the finer
your crumbs are the easier it's gonna be
to cut the crust later and I've got a
little bit of sugar and flour that I'm
adding in there
I'm good style next up and then I'm just
adding some melted butter get that
stirred around if you wanted to use the
plain like graham cracker crust that you
could I mean you can buy those already
made at the store you can totally do
that
but the gingersnaps because there's so
many spices and I'm and stuff then we're
gonna flavor our filling with coffee and
cardamom so it really complements that
nicely okay so you want something it's
gonna kind of stick together so kind of
I'm gonna add a little bit of water see
how like when I squeeze a bit between my
fingers it's not really sticking
together so I'm gonna add maybe like a
tablespoon of water yeah that's better
so see it's like it actually sticks
anyway I already told you that
okay I'm gonna dump it in here to my
springform you don't need to grease the
pan or anything
okay then you can kind of use the glass
to go and like push it up you can see
I'm doing that to get it up on the sides
and that's a little bit easier than
trying to use your hands it gets a
little bit more even like twisting the
glass like that rather than pressing and
lifting up because when you lift up it
might actually pull the crust away from
the pan so okay that looks pretty pretty
even you know just about half an inch up
all right I'm gonna put this in oven at
350 for about twelve minutes and
meanwhile we'll start working on our
chocolate filling okay so I've got some
heavy cream in here you want to make
sure you use heavy whipping cream and
this is a cardamom pod they actually are
much brighter green when you buy them
but these have been in my pantry for
like a thousand years so they're kind of
faded but they still taste great that's
the beauty of buying whole spices anyway
what you do with these is you crack open
this little shell here and then these
little seeds pop out and usually they're
black sometimes they're sort of paler
like these but um if you've never had
cardamom it kind of reminds me of like a
combination of black pepper and ginger
if you've ever had chai tea then that
this is one of the main flavoring
ingredients in that and so maybe that
would help you kind of imagine it a
little bit and I've got about a half a
teaspoon of these seeds here so I'm just
gonna crush them lightly with my little
pestle and you can also buy ground
cardamom already ground which you could
you could use that too if that's easier
for you or you could use some black
pepper or something instead if you don't
want to mess around or you could get a
vanilla bean and scrape out the seeds
and put that in here if you are worried
that you're gonna buy cardamom and then
never use it again cool smells like an
Indian tea shop in here alright so we're
gonna drop that in and then I'm gonna
add a little bit of ground coffee and I
just use I buy a French Roast whatever
instant coffee would probably even work
a little bit of that and we're gonna
heat this up on medium heat we're gonna
stir it with a whisk just until it
starts to steam and you might see um
some little bubbles start to come up
around the edges shouldn't take more
than about five minutes all right so our
cream is steaming we got a steaming pot
of cream I'm using a dark bittersweet
sixty percent cacao so this is not a
terribly sweet dessert which I really
appreciate that about it that's all
and I just whacked the wrapped bars on
the counter top a few times to break
them up so you don't have to get out of
cutting board and do all that crap you
can just smash it so there's four ounces
so I'm just gonna whisk this and I've
turned my heat off just gonna whisk this
until the chocolate is fully melted and
we have like a super rich beautiful hot
chocolate looking thing going on here
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beautiful so it's nice and rich
chocolatey like that chocolate River at
Willy Wonka's factory and we're gonna
drop in a couple tablespoons of butter
never said this was a low-fat dessert
mmm butter and stir that around until it
is melted also okay beautiful so set
that over here I've got my baked crust
here and this is still warm it's fine I
just pulled that out of the oven a
couple minutes ago and we're just gonna
pour our hot chocolate ii mixture into
our crust okay so you could totally just
put it in the fridge like this and just
have a plain old chocolate tart but I've
got some melted white chocolate I'll
show you how to do with a little
spiderweb swirl okay so for our white
chocolate I just got an ounce of white
chocolate here plus a tablespoon of the
heavy cream that we had left over and
microwaved it for about 30 seconds and
then just stir it around until you get a
smooth mixture
and it turns kind of an awkward shade of
yellow but it turns white once it cools
off magic okay so then and this totally
does not have to be perfect we're just
gonna pour so it helps if you have
something with kind of a little spout or
something like this we're just going to
pour a little spiral out and I don't
know I like to start at the middle but
it probably doesn't really matter
beautiful actually it's horrible but
it's gonna look great so then just draw
like spokes coming out from the center
and then these can also serve you know
as cutting lines later on if you want so
you could make more than eight and
that's it it's got a cute little spider
web design there and I'm just gonna put
this in the fridge and probably take
about three hours to solidify and I'll
show you what it looks like then okay
it's all cooled off and ready to cut and
the great thing about this desert too is
you can keep it in the fridge for four
or five days and with you know no one
would ever know that you didn't make it
yesterday so you know holiday planning
stuff you can do this ahead of time I'd
like to just pick it up and eat it like
pizza so there's a beautiful elegant
chocolate tart that's super super simple
if you like this recipe you might also
like my key lime pie video also super
easy and also a fruit tart which is just
a beautiful dessert I think so thank you
for watching please remember to
subscribe and check out Hilah cooking
calm for printable recipes and let's
give this sucker a taste
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so but it's so rich you can really make
like 16 servings out of this no problem
there you go I hope you like this okay
thank you so much for watching and I
will see you guys next time bye bye
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