About this recipe: Impressive tart and so quick to make! It can be made in either a 20 or 23cm pie dish or tart tin.
To make a homemade tart shell, mix 175g chocolate biscuit crumbs with 90g melted butter and press firmly into a lightly greased 20 or 23cm pie dish or tart tin, covering the bottom and the sides.
To serve, try lightly dusting the top of the tart with good quality cocoa powder, and give each slice a dollop of whipped cream.
Easy Recipe to follow and make. I thought I could cheat and not let it chill for as long as the directions said...WRONG!!!! The flavor wasn't as intense as when it had chilled the 8 hours!!!! Delicious pie~ - 13 Jul 2000 (Review from Allrecipes US | Canada)
Also excellent as mini-truffle tarts! I made a cookie crust using 80 crushed vanilla wafers and 12TB melted butter and pressed that by spoonfuls into mini-muffin tins, baked it for 12 minutes, then filled with pie filling when crust had cooled. Delicious appetizer for parties! - 26 Mar 2004 (Review from Allrecipes US | Canada)
This was crazy easy and just as good! I don't understand some reviews that criticize the intense chocolate flavor. Did they read the ingredients? I accidently used 1/3 cup of sugar rather than the 1/4 called for and I could have handled the lesser sugar (I'll be more careful next time). My store was out of chocolate cookie crusts, so I used a pre-made shortbread crust and I loved the contrast. I topped the whole pie with Easy Devonshire Cream from this site and shaved chocolate. My only problem is that I at the last piece last night and I don't have enough cream to make another right now . Thank you for my new "Go-To" chocolate fix! - 07 Mar 2009 (Review from Allrecipes US | Canada)