The four years I lived in South Korea taught me several valuable lessons. I learned how to maximize comfort in minimal space. In addition, friends and colleagues instructed me on proper noodle slurping etiquette. And, necessity taught me how to make a pie without an oven.
Most Korean kitchens don’t have an oven. However, Koreans cherish baked goods in all forms. And, the same friends and colleagues who taught me how to slurp noodles also learned English in the United States. Moreover, they also criticized American pastries as being excessively sweet.
So, to defend the honor of American desserts, I worked on a pie that wasn’t too sweet. And didn’t need an oven. Cookies are already cooked (hence the name) and melted butter returns to a solid state when re-chilled. Mix the two together, shape it in a mold and chill. Crust. Done.
Keeping with the theme of maximizing results with minimal resources, I limited the ingredient list to six (eight if you include the garnishes). A simple ganache requires little effort and produces outstanding results. The outcome is a tarte that requires little more than time and an icebox.
Check out the video to see how this simple, yet elegant, no-bake chocolate tarte comes together.
- 1 ½ cups cookie crumbs (Use biscotti, graham crackers, Oreos-whatever you have on hand and grind them in a food processor.)
- 7 tablespoons (100 grams) melted butter
Put the crumbs in a bowl and pour in the melted butter. Mix with a fork until thoroughly combined.
Press the crumbs into a 9.5 inch (24cm) fluted tarte pan or spring fold mold. Use a ramekin or coffee cup to compact the crumbs and press them into the corners.
Refrigerate for at least 30 minutes.
- ¾ cup (200 ml) heavy cream
- 3 tablespoons (40 grams) sugar
- 1 teaspoon ground coffee
- 9 ounces (250 grams) bittersweet chocolate chips
Bring the cream, sugar and coffee to a simmer. Cover, remove from the heat and let steep for 15 minutes. Strain.
Place the chocolate in a mixing bowl and reheat the cream.
Pour the cream over the chocolate and let the mixture sit for a minute to melt the chocolate. Whisk to combine.
Remove the tarte shell from the refrigerator. Pour the ganache into the shell and spread evenly.
Refrigerate for at least two hours.
- Raspberries (or any berry you like)
- Ground pistachios (or any nut you enjoy)
- Whipped cream
Arrange the raspberries around the edge of the tarte and sprinkle the nuts in the center.
Place the tarte pan on an upside-down bowl that’s a little smaller than the pan bottom. Gently pull down the fluted portion of the pan and set the tarte on a platter.
Slice the tarte into wedges, place on an attractive plate and dollop some whipped cream on the side.