3½ Tablespoons oil or melted butter/margarine *see note below
Filling:
1 cup parve whip or heaving whipping cream
12 ounces semi-sweet chocolate, cut in chunks
assorted Fini-Mimi candies, for topping
Instructions
Crust:
Combine cookie crumbs and oil in a small bowl. Mix until all crumbs are damp from the oil.
Press the mixture into a tart pan (for best results, use a pan with a removable bottom). Press down to firm up the crust.
Place in freezer to firm up the crust while you make the filling.
Filling:
Place the whip in a small pot and cook over a medium flame until the edges start to boil, don't let it come to a boil.
Turn off the flame and add the chocolate chunks, whisking constantly for a couple of minutes, until the chocolate is melted and the mixture is smooth.
Pour the chocolate mixture over the prepared crust, and place in the fridge for about 10-15 minutes, until the chocolate has set enough that the candy won't immediately sink to the bottom, but still soft enough that it will stick.
Once the chocolate has reached this point, press assorted fini-mimi candies into the chocolate, creating a pattern or design.
Set aside to cool completely before serving. Store in the refrigerator until just before serving, as this tart is best served cold.
Tip:
To get your crust even, use a flat bottomed item such as a measuring cup to press the crumbs down and even out the crust.
Note:
You can use oil or melted butter or margarine in this recipe. Note that the oil will cause the crust to be slightly more crumbly, whereas the butter or margarine will help the crust stay together.
Plan Ahead:
This tart freezes nicely, especially when made with butter or margarine (to hold the crust together best). For best results, freeze in tart pan so the shape doesn't get messed up.
Recipe by Overtime Cook at https://overtimecook.com/2016/10/09/no-bake-candy-fudge-tart/