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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Chocolate Tart
Chocolate Tart
(Crostata al Cioccolato)

For the Crust:
2 and 1/2 cups finely crushed whole wheat biscuits
1 tbsp sugar
4 tbsp unsalted butter, melted

For the Filling:
16 oz bittersweet chocolate, chopped
3 egg yolks
2 cups heavy cream

Prepare the Crust:
Preheat oven to 350F.

Mix crushed biscuits and sugar together in a medium bowl.

Add butter and stir until well combined.

Transfer crumb mixture to a 10-inch false-bottom tart pan.

Using hands, spread mixture out in an even layer.

Use fingertips to press crumb mixture into bottom and up side of pan to form an even crust.

Transfer to a baking sheet and bake until crust is set and lightly golden in places, about 15 minutes.

Set crust aside until completely cool.

Prepare the Filling:
Melt chocolate in a medium heatproof bowl set over a medium pot of gently simmering water over medium-low heat, stirring constantly, about 5-6 minutes.

Remove bowl from heat and set aside.

Heat cream in a medium saucepan over medium heat until bubbles appear around inside edge of pan and cream is just about to boil.

Remove pan from heat.

Place egg yolks into a medium mixing bowl and whisk until smooth.

Gradually whisk about 1/4 cup of the hot cream into yolks.

Stir egg-cream mixture back into pot of hot cream.

Gradually add egg-cream mixture to bowl of melted chocolate, stirring until well combined and smooth.

Pour filling into prepared crust and set aside to cool, about 30 minutes.

Refrigerate until chocolate is completely set, about 3 hours.

Remove outer ring of tart pan. Makes one 10-inch tart.
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