Here’s a funny story for you. Us Grubbses have not had a fully functioning oven since September. SEPTEMBER. The broiler works, so it’s essentially a giant toaster now. Each time we think we’ve found the solution (repairman, second repairman, replacement, etc), there’s another bump in the road. I’ve gone through the stages of grief and now it all seems so ridiculous I find it funny (funny-ish).
That being said, holiday cooking and baking has not been without its challenges this season. There have been many a rice krispy treat (with the delicious addition of pistachios and dark chocolate). I decided to up the ante this weekend and make a dessert that looks just a little more time consuming. However, the reality of it is, this was actually just as simple and infinitely less messy than trying to mix gooey, melty marshmallows with an entire box of cereal.
Now, I present unto you my Gluten-Free Cookies + Cream Tart (original recipe found here)
Start to finish, I whipped this pretty little thing up in less than half an hour. It does have to sit for at least two hours up to overnight, so make sure to get her ready in advance.
10.5 oz package gluten-free chocolate sandwich cookies (I used Glutino…make sure to save a few for decorating purposes)
1 stick butter, melted
8oz heavy cream
1/2 stick butter
1 cup dark chocolate chips, plus more for decoration
Blend cookies until texture is crumbly and bits are evenly sized. Add melted butter and blend until combined. Press into a tart pan and place in freezer while filling is made.
Bring heavy cream to a boil and remove from heat. Add 1/2 stick of butter and cup of chocolate chips. Let ingredients stand for 5 minutes and then whisk to combine until mixture is smooth.
Pour mixture over crust and decorate with cookies and additional chocolate chips. Cover and refrigerate for at least two hours, up to overnight.