I am a tiny bit obsessed with my Vitamix. When I first bought mine, I was so enamoured that I splurged on a second one to give my mom for Mother’s Day. I knew she would love it as much as I did. She has declared it the “best gift ever” and she will often call or text me telling me about the awesome soup she made or a smoothie she whipped up.
Mother’s Day is just around the corner and this year I’ve partnered with some of my favourite food bloggers to bring you this Vitamix giveaway. One lucky reader will be selected to win a Black Vitamix 5200. Before I share my Easy Chocolate Tart recipe, be sure to enter the contest. I’ll wait while you fill out the form below.
Terms: This giveaway is open to residents of the continental United States and Canada (void in Quebec) who have reached the age of majority at the time of the contest in the state, province or territory in which they reside. No purchase necessary to enter. Giveaway will run from Sunday, April 24, 2016 at 12:01am to end on Sunday, May 07, 2016 at 11:59pm. Winner is chosen at random via Rafflecopter. Winner will be contacted via email and given 48 hours to respond. If not, a new winner will be chosen. Winner’s name will be displayed on Rafflecopter widget. Email address will never be given out to any third party or anyone for that matter
Did you enter? Good! Now let’s talk about these chocolate tarts. They really are super, duper easy. All you really need is a good blender or food processor. The key to success is good quality chocolate and VERY HOT COFFEE. Make sure it is piping hot. I brew the coffee and then reheat it when I’m ready to make the filling.
For this recipe, I am using store bought 3-inch tart shells. I’m not usually one to take shortcuts, but the whole point of this recipe is simplicity. When you buy them, try to find sweet tart shells. I find a lot of pre-made shells to be too salty for desserts.
You don’t even need a bowl for this recipe. You just mix everything in the blender. Hooray! No excess dishes!
Fill those tart shells up to and then put them in the fridge to cool for a couple of hours. The filling will set up firm like a rich truffle.
Top it with some sweetened whipped cream and decorate with sprinkles or berries or whatever you have kicking around.
Serve those bad boys up for Mother’s Day tea…blammo! You are now the favorite child.
- 16 3-inch frozen tart shells (sweet)
- 8 ounces dark chocolate (60-70%), chopped
- 3 eggs, room temperature
- 1 tsp vanilla
- pinch of salt
- 5 oz VERY HOT COFFEE
- Whipped Cream (optional)
- Berries or Sprinkles (optional)
- Bake the tart shells as per the package directions, set aside to cool completely.
- Put the chocolate, eggs, vanilla and salt in your blender and mix on medium-high until smooth.
- Keep running the blender while you remove the center of the lid and slowly pour in the very hot coffee. Mix for about 1 minute until fully combined.
- Pour the mixture into the prepared tart shells.
- Cool the tarts in the fridge for 2-4 hours, they should be firm to the touch.
- Serve with whipped cream and the decorative toppings of your choice.