You Only Get One...Slice - Mexican Hot Chocolate Snickerdoodle Chocolate Tart

This is another recipe I created with my brother for his work’s Cake Club. It is a fairly simple baked chocolate custard, baked into a Mexican Hot Chocolate Snickerdoodle base. We made two tarts that day, but I’ve scaled it down to make just one tart for this recipe. To make the most of this tart, I’d suggest using the best quality cocoa you can get your hands on, as well as the best milk and eggs. I’ve swapped out some of the sugar from the original recipe with coconut blossom sugar. It was actually on a whim after Mike bought some ‘to try’, but the flavour profile was so fabulous and I thought it would enhance the chocolatey-ness. I’ve then put it through some mascarpone cheese to continue the flavours. If you haven’t tried it, it has slightly floral tones, but it’s also a touch savoury and almost yeasty. I don’t think I’m describing it very well, but I don’t know how else to do it. It is fabulous in black coffee, if that helps!

 

The recipe for the baked custard is based on this recipe, but I found that their cooking time was off for me. Like, way off. I’d checked my tart a bit before the halfway mark and my tarts were already overcooked, so I’ve adjusted the times accordingly below. I’m assuming it’s because theirs made a much taller slice, rather than a pie. The texture goes rubbery if you over cook it. It’s not inedible that way, just not as good as it could’ve been. So make sure you keep an eye on the time. 

Mexican Hot Chocolate Snickerdoodle Chocolate Tart

Makes 1x 23cm tarts

MHCS Base

1/4 batch Mexican Hot Chocolate Snickerdoodles (other chocolate cookies can be used, it just won’t be as delicious! – seriously though, just bake the whole batch and eat the rest)

50g Butter, melted

Chocolate Custard

50g butter

1 ¼ cups whole milk

½ cup plain flour

¼ cup cocoa powder

2 large eggs, separated

Pinch cream of tartar

½ cup icing sugar

½ cup coconut blossom sugar

1 tbsp strong brewed coffee

1 tbsp dark rum

To serve

Cocoa powder for dusting

Crushed cacao nibs

Flakey sea salt

200g mascarpone whipped with 3 tbsp coconut flower sugar

 

Cook the Mexican Hot Chocolate Snickerdoodles and set aside to cool. Grease a pie plate. Taste one snickerdoodle to make sure they’re still good. Place the snickerdoodles in a food processor and pulse to crush to a chunky crumb. Add the melted butter and pulse to combine. Pour into the pie dish and press firmly into the base to create a solid foundation. Make sure there are no holes. Refrigerate until ready. Beat together mascarpone with 3 tbsp coconut flour sugar until light and fluffy. Refrigerate until ready to serve. 

Preheat the oven to 160C (or turn down to 160C if you’ve just made snickerdoodles).

Melt the butter and set aside. Warm the milk to blood temperature and stir in the coffee and rum. 

Blend together the flour and cocoa powder in a bowl. In a new, clean and dry bowl, beat the egg whites until foamy. When foamy, add the cream of tartar and continue whipping until stiff peaks form.

 In a third bowl, beat the egg yolks and two sugars until light and fluffy with a balloon whisk. Add the butter and whisk to combine. Then whisk in the flour mix. Finally, whisk in the milk mixture, stirring gently first to encourage it to blend in, then whisking to make it smooth. 

Fold the egg whites in 1/3 at a time, this will have a curdled look, rather than incorporate fully. Gently pour the mixture over the snickerdoodle base and even more gently, place it in the oven.