As the weather warms up, you may have ice cream constantly on your mind, but how about nose diving into this equally refreshing chocolate pudding concoction?! When I recently discovered that I could make a tart out of chocolate chip cookie dough, my mind was pretty much blown. The filling possibilities are endless, but I immediately settled on homemade chocolate pudding and whipped cream. The combination was simple, but decadent and 100% addicting.
The cookie base is formed from a typical chocolate chip cookie dough minus some of the baking powder, so that the crust doesn’t puff up too much. The cookie shell bakes pretty quickly and after it cools it is ready to be topped with whatever your heart desires. You could use store bought pudding and whipped cream, but I promise that making them from scratch is so easy and well worth it. I recommend making the pudding first and then allowing it to set in the fridge while you bake the cookie shell and let it cool.
I made this tart for a memorial day BBQ and knew I would be serving it the same afternoon, so I didn’t worry about it getting soggy. It is best to make this tart the day you plan to serve it, but if you are storing it in the fridge for awhile and worried about it getting soggy, brush the top of the cookie crust with a thin layer of melted chocolate and let it harden before adding the pudding. This is a neat little trick that will prevent the cookie from softening and add even more chocolate flavor!
While I will definitely be making this pudding version again, I can’t help but imagine topping the cookie crust with ice cream, hot fudge and whipped cream…basically a giant cookie ice cream sundae!! I’m drooling just thinking about it…
As you’ll notice below, I did a little updating and formatted the way I post recipes a bit differently. There is now a print button if you prefer to have a hard copy of the recipe and hopefully the new formatting will make it a bit easier to make your favorite treats!
- 1 stick unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp. vanilla
- 2 cups all-purpose flour
- 1/4 tsp. baking soda
- 3/4 tsp. salt
- 3/4 cup mini or regular semisweet chocolate chips
- 1/4 cup plus 1 Tbsp. cornstarch
- dash of salt
- 1/2 cup granulated sugar
- 3 cups skim milk
- 6 ounces semi-sweet chocolate (bar or chips)
- 1/2 tsp. vanilla
- 2 Tbsp. granulated sugar
- 1 cup heavy whipping cream
- Preheat the oven to 350 degrees F and lightly grease an 11-inch tart pan (*see note below for different size pan). In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the brown sugar and granulated sugar until light and fluffy, 4-5 minutes. Add the egg and vanilla and mix to combine.
- Add the flour, baking soda and salt. Add the chocolate chips and mix until just incorporated.
- Press the dough into the prepared tart pan, creating an even layer for the base and up the sides.
- Bake the crust until golden brown, 20-25 minutes. Cool completely before filling.
- Pour the milk into a medium sized sauce pan. Add the cornstarch, salt and sugar and whisk until there are no lumps. Place the saucepan on medium-low heat and cook 8-10 minutes, stirring continuously. Make sure to scrape the bottom and sides of the pot.
- When the mixture has thickened, add in the chocolate. Stir continuously for another 2-3 minutes, until the chocolate is completely melted in and the mixture is brown. Add the vanilla. Pour into a bowl and place foil or parchment paper directly on top of the pudding. Chill in the fridge until set, about 2-3 hours.
- Add the cream and sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat at medium-high speed until stiff peaks form, about 5-10 minutes.
- Once the tart crust has cooled and all of your components are ready, fill the tart shell with chocolate pudding and top it with whipped cream! Store in refrigerator.
- *to make this tart in a 9-inch tart pan, rather than an 11-inch pan, remove 1 cup of the finished cookie dough from the mixture before pressing the remainder into the tart pan. The excess dough can be used to make cookies.