Adapted from https://www.verybestbaking.com/recipes/141345/Rosemary-Kissed-Chocolate-Satin-Tart/detail.aspx
Ingredients
2 cups ground shortbread cookies
5 tablespoons coconut oil
1/4 cup granulated sugar
2 cups (12-ounce package) semi-sweet chocolate chips
1.5 cups almond milk
3 Tbsp cornstarch
3 sprigs fresh rosemary
Directions
- PREHEAT oven to 350° F.
- PLACE ground cookies, coconut oil and sugar in food processor; process until mixture clumps together. Press onto bottom of ungreased 9- or 10-inch tart pan with removable bottom.
- BAKE for 8 minutes or until golden. Cool in pan on wire rack, place in freezer to harden.
- PLACE chocolate chips in large bowl; set aside. Whisk together milk and cornstarch in medium,heavy-duty saucepan. Stir in rosemary. Heat over medium-low heat, stirring occasionally, for 8 to 10 minutes or until mixture is very hot (not boiling) and thickens slightly. Strain mixture over morsels, pressing against rosemary to release flavor. Stir mixture until morsels are melted and mixture is completely smooth.
- POUR into crust; refrigerate for 4 hours or until firm.
- For extra deliciousness… combine my lime bar filling in another layer on the top or bottom, omitting the rosemary, with graham cracker crust and you get chocolate covered key lime pie!