Red Currant Bakery

Chocolate Cookie Crust
0 Preheat the oven to 350 F and place a rack in the center of the oven.
2 Add all of the chocolate sandwich cookies (filling and all) into a blender. If using a small blender do this in two batches. Blend until smooth.
3 In a medium mixing bowl, melt down the salted butter in the microwave.
4 Pour the cookie crumbs into the bowl with the melted butter. Stir to combine. If the cookies still feel like they can't be pressed together at all add a little more butter. It will still be crumbly when you press it in.
5 Press the cookie crust into the tart shell or pie pan. Press it first into the sides of the pan and then into the base. Use your thumb to really press into the corner rim so that you don't end up with a thick corner of crust.
6 If using a removable base pan, place the pan on a baking sheet and put it in the hot oven for 15 minutes to bake.
7 After it has baked for 15 minutes, take the pan out of the oven and let the pan and shell cool completely.
Chocolate Ganache
9 Roughly chop the chocolate and then add it into a medium heat safe bowl.
10 In a large glass measuring cup or a pot, add in the cream and heat in the microwave or stove until steaming not boiling.
11 Pour the hot cream over the chocolate and place a lid or cutting board over the bowl for one minute.
12 Remove the lid and use a whisk to slowly whisk the chocolate and heavy cream together until smooth. Add in the salted butter and whisk once more.
13 Pour the smooth chocolate ganache into the cooled tart shell, smooth out the surface and place it into the fridge to set while you make the pudding.
Chocolate Milk Pudding
15 In a medium sauce pot, add in the sugar and cornstarch (or whichever starch you're using) and whisk together.
16 Pour in the milk and whisk again.
17 Add in the cocoa powder, egg yolks, and salt and whisk once more.
18 Place the pot over medium low heat. Whisking regularly being sure to scrape the sides and bottom of the pot as you whisk.
19 Cook until thick and one or two bubbles happen. Don't let it come to a boil.
20 Remove the pot from the heat and stir in the sour cream until smooth. Then add in the butter and whisk again until melted and smooth.
21 Pour the chocolate pudding through a fine mesh sieve into a separate bowl.
22 Immediately before it forms a skin, pour the pudding into the tart shell over the chocolate ganache. Lay a piece of plastic over the surface of the pudding and place it in the fridge to set overnight.
23 To prep for the whipped cream, pour the heavy cream into a glass bowl or jar and add in two bags of earl grey tea. Cover the jar and place it in the fridge to steep overnight.
Earl Grey Whipped Cream
25 In a large mixing bowl or the bowl of a stand mixer add in the mascarpone, brown sugar, vanilla, and salt. *The measurements in this recipe make the amount of whipped cream shown in the photo but if you want to make a tall tower like a more classic cream pie, double the measurements.
26 Beat the mascarpone and other ingredients together with a mixer until smooth.
27 Pour in the earl grey cream and whip, start on low speed until it is mixed. Increase the speed to medium high if using a stand mixer and high speed if using a hand mixer.
28 Use immediately or store in a covered bowl in the fridge until you plan to serve the tart or pie.
29 When ready to serve, remove the plastic wrap from the surface of the pudding. Spoon or pipe the whipped cream over the top of the pudding. Optionally top with chocolate crisp pearls or a dusting of cocoa powder.