A no-bake tart that treats a ready-made chocolate cookie crust as its foundation, topped with a silky custard set with gelatin and finished with whipped cream. The shelf gives you the crust; you add the filling in minutes.

Serves 2. 45 minutes, 15 at the stove.

About 690 calories a serving, 10 g protein, 24 g carbohydrate, 63 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Whisk 2 large egg yolks with 2 tablespoons of sugar and a pinch of salt in a heatproof bowl until pale. Warm 3/4 cup heavy cream with 2 tablespoons of butter in a saucepan until steaming, then pour slowly into the egg mixture while whisking constantly. Return the bowl to a pot of simmering water (not touching the water) and stir with a heatproof spatula until it reaches 160°F [71°C] and coats the back of a spoon, abo4 min
2. Remove from heat and sprinkle 1 teaspoon of unflavored gelatin powder over the custard, let sit 30 seconds to bloom, then whisk until fully dissolved. Strain through a fine-mesh sieve into a bowl, then chill in the refrigerator until it begins to set but is still pourable, about 20 minutes.
3. Pour the thickened custard into the chocolate cookie crust and refrigerate until set, about 15 to 20 minutes.
4. Whip the remaining 1/4 cup heavy cream with a fork or whisk until soft peaks form. Top the tart with whipped cream just before serving.

Note Swap the gelatin with 1 tablespoon of cornstarch whisked into the eggs before heating if you prefer a firmer filling. Leftovers keep refrigerated for 2 days. Serve with strong coffee or espresso to balance the sweetness.