Recipe

Morceaus Perdus Chocolate Tart Recipe

Add Step-by-Step Photos	Ahmed1 / All my dishes 2 years ago Morceaus perdus is a French expression that means a lost slice, check the recipe and I am sure you will discover where did the missing slice go :) This is derived from joyofbaking Nanaimo squares with a new addition of a rich chocolate ganache. Prep:30m Servings:8	Ahmed1
	creamy rich tart

crumbs adding

coconut adding

beat filling

vanilla pudding

ganache making

smoothed

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Ingredients

Bottom Layer:

113 grams unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1/3 cup (30 grams) unsweetened cocoa.+ extra for dusting.

1 large egg, beaten

1 teaspoon pure vanilla extract

2 cups (200 grams) graham cracker crumbs (I used digestive crumbs)

1 cup (65 grams) coconut (either sweetened or unsweetened)

1/2 cup (50 grams) walnuts or pecans, coarsely chopped

FILLING:

1/4 cup (56 grams) unsalted butter, room temperature

2 - 3 tablespoons milk or cream (I used heavy cream)

2 tbsp vanilla pudding powder

1/2 tsp vanilla extract

2 cups (230 grams) powdered sugar.

Chocolate ganache:

220g plain chocolate chopped

300ml heavy cream

Directions

Grease a 20 cm loose bottom tart pan.

Bottom layer:

In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm about an hour.

Filling:

In your electric mixer cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm about 30 minutes.

Top layer:

Place the chopped chocolate into a medium heatproof bowl, set aside.

In small heavy-based saucepan, bring the cream to a boil, carefully stirring until the cream has just boiled.

Pour over the bowl of chocolate and let stand for two minutes.

Using a rubber spatula, gently mix the cream and chocolate continuously until the mixture becomes smooth Allow to cool to room temperature, give it a stir till it holds its shape and pour over the top .Chill for 2-3 hours. Dust with cocoa powder or chocolate drink if you desire.

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Comments

iffyo 2 years ago said:
Oh my god!thats just very 'lil working on the ingreds~and voila !fantastic dessert ready!something that you just cant go wrong with-this does deserve a try!

rosemaryblue 2 years ago said:
What a wonderful, easy dessert! The presentation is lovely!

ivy 2 years ago said:
Great recipe again Ahmed. Did you know how Nanaimos were named? According to Canadian legend about 35 years ago, a housewife from Nanaimo on Vancouver Island entered her recipe for chocolate squares in a magazine contest. In a burst of civic pride, she chose to dub the entry "Nanaimo Bars". The entry won a prize, thereby putting nanaimo on the map. Maybe we should try and name something after our country....

annieamie 2 years ago said:
This sounds like a wonderful recipe, Ahmed. If I make this, there will be more than one slice missing! I guarantee that! Anything made with a ganache just has to be good! Thank you for taking the time to post it for everyone! Happy Holidays!

shezan_khan007 2 years ago said:
Oooooooooooo wooooooooooooo hoooooooooo

zena824 2 years ago said:
This sounds so easy to make Ahmed...and after Christmas I need something easy....

vivian 2 years ago said:
:-) :-) :-)

ambus 1 year, 12 months ago said:
Yummmm...That sounds really good and so easy.This one will be perfect for my birthday .Thank you Ahmed for the recipe !

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