Combine chocolate and a French pastry into a simple dessert.
Becky Low shares her Chocolate Croissant Tart.
Chocolate Croissant Tart
3 large croissants (7-8 cups cubed)
3 large eggs
1 cup cream
¼ cup milk
¼ cup sugar
⅛ teaspoon salt
2 teaspoons vanilla
⅓ cup chopped chocolate (or chocolate chips)
Ganache Chocolate Sauce (see below)
Preheat oven to 350 degrees.
Cut croissants into 1-inch cubes. Place cubes on a flat baking sheet and bake 10 minutes to toast and crisp up.
Butter sides and bottom of a 10-inch 1 ½-inches deep solid tart pan (may substitute a 9×9 square baking pan). Arrange croissant cubes in tart pan.
Whisk together eggs, cream, milk, sugar, salt and vanilla; pour over all croissant cubes, moistening all cubes with cream mixture. Sprinkle with chocolate. Bake uncovered 30 minutes (or until filling is cooked – times may vary slightly depending on pan used). Serve warm with ganache sauce.
Refrigerate leftovers; reheat in microwave.
Chocolate Ganache Sauce
½-cup semi-sweet chocolate chips
Place ½-cup semi-sweet chocolate chips in a bowl. Bring to a gentle boil ½-cup cream; stir 1-teaspoon vanilla into cream; pour cream over chocolate chips and allow to stand and melt the chips. Stir until smooth (NOTE: cooling thickens the sauce)
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