Melted Chocolate and Brie Tarts

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F.
  • In a bowl, add the melted butter, Graham cracker crumbs, hazelnuts and sugar. Stir until smooth.
  • Use tart pans with removable bottoms OR large ramekins (4 1/4" in diameter).
  • Press the mixture into 4 tart pans and bake for about 10 minutes.
  • Meanwhile, heat the cream in a saucepan over low heat until steam starts to form.
  • Pour the hot cream over the chopped chocolate and whisk until smooth. Chocolate must melt completely.
  • Add the hazelnut liqueur and stir.
  • Set aside, keep at room temperature.
  • When the tart shells are ready, remove from them from the oven and immediately cover the bottom with the brie cheese slices, so that the cheese will melt.
  • Pour the chocolate mixture over the melted cheese and refrigerate for at least 2 hours before unmoulding.
  • Cool at room temperature for at least 30 minutes before serving.
  • To unmould, run a knife around the edge of the tart and detach the tarts.
  • Sift some powdered cocoa over top before serving, if using.
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