Malagos Chocolate Tart


This dessert highlights the best thing about the award-winning Philippine chocolate: lip-smacking deliciousness.

Preparation time: 20 minutes
Baking time: 20 minutes
Cooling time: 3 hours
Serves 1 to 2

For the Crust
300 grams graham crumbs
50 grams white sugar
120 grams unsalted butter

For the Filling
250 grams Malagos Chocolate of your choice
300 ml heavy cream
2 large eggs

For the Crust
1 Crumble graham biscuits in a food processor, then add white sugar. Pulse until blended. Add in the melted butter, and pulse until the mixture clumps together.
2 Pat the dough onto an 8-inch tart pan, covering the bottom and the sides. chill for 30 minutes. While the dough is chilling, preheat oven to 180°c. When crust is chilled, bake for 10 minutes. Set aside and cool.

For the Filling
1 Chop chocolate and place in a large bowl.
2 In a saucepan, heat the heavy cream until steaming. Immediately pour over chocolate. Let the mixture sit for 1 minute, and stir until the chocolate and cream are blended well.
3 Lightly whip 2 eggs until the whites and yolks are blended together. Pour into the chocolate mixture in 3 parts, mixing well after each addition.
4 Pour mixture into crust and bake for 20-25 minutes. cool for about an hour.

Chef ’s Note
If food processor is not available, put graham crackers inside a ziplock, and crush to bits using a rolling pin or a heavy bowl.

This recipe was originally published in the August-September 2016 issue of Breakfast Magazine.