Fillings: French Silk Tart

Home made desserts are often better than can ever be found in the limited selection at the store. Needing often only to be complete the morning of, or day before. Pie shells, Graham cracker, pulverized almonds and substitutes there of, are often very reasonably priced and prepackaged. There are unlimmited fillings from fruits, creams and chocolates. Often with few ingredients.

For a rustic look I’ve paired this silky French filling with the prepackaged oreo crust. Make to directions provided.


  • 2 cups whipping cream
  • 6oz bakers chocolate
  • 1 tbs vanilla
  • 1/3 cup sugar
  • 2 eggs, beaten
  • 1/3 butter


In a heavy sauce pan combined whipping cream, chocolate, sugar and butter over a low heat.

About 10 minutes, remove from heat.

Gradually add eggs while stirring. Over a medium to low heat once combined the mixture will thicken slightly.

Allow mixture to cool slightly. This process can be sped up by filling your kitchen sink with cold water and letting the bottom of the pot to sit in the cold water while stirring to a thicken consistency.

Poor the mixture into your tart or pie shell. Let set in the fridge for 6 hours to over night.

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