Sunday, April 8, 2012

No-Bake Chipotle Chili Chocolate Tart

My grandmother used to make fried pies for us all of the time. There was nothing better than to be sent back home from Mamaw's house with a bag full of peach, apple, plum, and my favorite, chocolate fried pies. They were so wonderfully greasy that they would make dark spots on the outside of the paper grocery sack that held them. 


Why can't fried be as good for us as broccoli and cauliflower? Maybe one day. Until that day, we've come up with a way to get our chocolate pie without deep frying. In fact, there is very little at all to do. This deceptively simple pie packs a big punch thanks to some rich chocolate and just a touch of smoky heat brought on by chipotle pepper powder. Don't be scared off by the tofu. It's merely a medium to convey the chocolate to your taster. The texture of it is perfect for this, I swear.


No-Bake Ancho Chili Chocolate Tart



2 (3 ounce) chocolate bars (70% cocoa, chopped)
1/2 cup heavy cream 
1/4 teaspoon chipotle chili powder 
1/4 teaspoon Maldon sea salt flakes 
1/2 cup light brown sugar
1 (12-ounce) box extra-firm silken tofu
Graham Cracker Crust (recipe follows)


In a double boiler over medium heat, whisk the chocolate and cream together until chocolate has melted and the cream is incorporated. This takes 10 minutes. Into the work bowl of your food processor, add the chocolate mixture along with the chipotle, salt, sugar, and tofu. Blend until very smooth. Spoon mixture into cooked, cooled crust and smooth. Allow tart to chill for 2 hours in the refrigerator. No need to bake it. Serve just like that or with a whipped cream or meringue topping. 


Graham crust



1 sleeve honey graham crackers (1 1/2 cups)
4 tablespoons cold, unsalted butter (cubed)
1 tablespoon cane sugar


Preheat oven to 350 degrees. Place the graham crackers, butter, and sugar into the work bowl of your food processor. Pulse until finely chopped and butter is incorporated. The mixture should look like sand. Press mixture into the bottom of an 11-inch tart pan. Make sure to press crumbs into the scallops of the pan as well until it is 1/2 inch up the inside wall. Bake crust for 15 minutes. Allow it to cool completely before filling. 

5 comments:

tender b. said...

I love chocolate bars that have that little bit of heat. Like the idea that the tart is tempered some with the tofu.

Amanda said...

I think silken tofu may have changed their recipe just a little bit recently. I made this tart last year for Thanksgiving, and the texture was exactly like the one in your picture. It looked and tasted perfect!

Tonight, I have tried it twice with the same ingredients and method, and both times, the "batter" turned out a little grainy.

Amanda said...

Please disregard my last comment about the consistency issue. I was using all the right ingredients but one wrong piece of equipment! Food processor vs. mixer made all the different. I managed to salvage the second batch, and I have a perfect and delicious pie for tomorrow.

Thanks for your fantastic recipe!

Erin Leigh said...

Could I substitute almond milk for the cream to make a vegan option?

The Chubby Vegetarian said...

Hi Erin! We have not tested it, but if you give it a shot and like it, let us know!

J & A