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| Servings |
Slices
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Ingredients
- 1 pkg chocolate sandwich cookies 36 cookies
- 1-1/2 cups (3 sticks) butter cubed and divided, unsalted
- 2/3 cup packed brown sugar
- 3-1/2 cups cold heavy whipping cream divided
- 1 pkg (12 oz) semi-sweet chocolate chips
- 2 containers (8oz each) mascarpone cheese room temperature
- 3/4 cup confectioners’ sugar divided
- 1 tsp vanilla extract
- Chocolate curls
Ingredients
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Instructions
- Grease a 10-inch fluted tart pan with a removable bottom (at least 2-inches deep).
- Place cookies in a food processor; cover and process until fine crumbs.
- Melt 1/2 cup butter in a bowl. Add butter to cookie crumbs; process until combined.
- Press cookie mixture into bottom and up sides of prepared tart pan; freeze for at least 15 minutes.
- Combine 1/2 cup butter and brown sugar in small saucepan.
- Cook over medium heat, whisking constantly, until mixture begins to boil.
- Cook and whisk 1 minute longer. Remove from heat.
- Whisk in 1/4 cup cream until combined. Cool caramel for 15 minutes; pour over bottom of prepared crust.
- Freeze for 30 minutes.
- Meanwhile, combine remaining butter, 1/2 cup cream, and chocolate chips in a large microwave safe bowl; microwave on high for approx. 2 minutes, whisking every 30 seconds, until chocolate is melted and mixture is smooth.
- Whisk in mascarpone until smooth. Set aside.
- Beat 3/4 cup cream in another large bowl until it begins to thicken.
- Add 1/4 cup confectioners’ sugar; beat until stiff peaks form.
- Gently fold whipped cream into the reserved chocolate mixture. Spoon into crust.
- Freeze for 30 minutes. Beat remaining cream in a large bowl until it begins to thicken.
- Add remaining confectioners’ sugar and vanilla; beat until stiff peaks form.
- Pipe whipped cream on tart.
- Garnish with chocolate curls.
- Serve immediately. Refrigerate leftovers.
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