Prep Time15 minutes
Total Time2 hours 25 minutes
Servings8 servings
This recipe for Cacao Cream Tart is sooooo good, you can use any nut butter to make this pie and it will be gone lickety-split! Chocolate cookie crust filled with creamy chocolate no bake filling.
This Cream Tart is the stuff dreams are made of! Seriously, it’s the easiest pie to make, impresses even the pie aficionados, and kiddos alike. Not sure what Cacao Bliss is? That’s ok, this pie can be made with any type of nut butter. Substitute peanut butter, cashew butter, almond butter, and even (yes I’ve done it) cookie butter – like Trader Joe’s Speculoos Butter.
Ingredients to make Cacao Cream Tart
- Chocolate wafers
- Unsalted butter
- Cream cheese
- Nut butter, like peanut or cashew
- Whipping cream
- Powdered sugar
- Vanilla extract
- White chocolate
The dark chocolate cookie crust is one of my favorite crusts to make. I use it to make Chocolate Pudding Pies every Christmas. The possibilities are endless with this cacao cream tart recipe.
Cacao Cream Tart Recipe
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Ingredients
- 1 ½ cups ground chocolate wafers, about 26
- 6 tbsp unsalted butter, melted
- 6 oz cream cheese, room temperature
- ¾ cup Artisana cacao bliss spread, or other nut butter like peanut or cashew
- 1 cup whipping cream, chilled
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 oz white chocolate
Instructions
- Preheat oven to 350 degrees F.
- In a food processor, grind the cookies into a fine crumb. Add the melted butter and mix well to combine. Press the cookie mixture into a 9-inch tart pan, or pie plate. Bake for 10 minutes. Remove and let cool completely.
- In a medium mixing bowl add the cream cheese and cacao bliss, mix well with a hand mixer. Set aside.
- In a medium bowl add the whipping cream, sugar, and vanilla and with the whisk attachment, beat until soft peaks form. Add half of the whipped cream mixture to the cream cheese mixture and whisk to combine. Fold in the remaining whipped cream mixture carefully and add to the cooled cookie crust.
- Set a small bowl over a pan of simmering water and add the white chocolate. When the chocolate looks melted, stir briefly to combine. Remove from the heat and pour into a small piping bag fitted with a small tip or a zip-top lunch bag and snip the corner. Pipe the white chocolate from the center out to the edge. Use a small paring knife and gently drag it over the white chocolate to create a webbed effect. Refrigerate for 2 hours and serve.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!