Martha Stewart's Mississippi Mud Tart recipe was featured the Gulf episode of Martha Bakes.
- 25 chocolate wafer cookies (about half a 9-ounce package)
- 1/2 cup pecan halves, toasted
- 4 tablespoons unsalted butter, melted, plus 2 tablespoons, cold, cut into small pieces
- 2/3 cup sugar, plus 1 teaspoon
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon kosher salt
- 2 1/2 cups milk
- 4 large egg yolks
- 2 teaspoons pure vanilla extract
- 3 ounces milk chocolate, finely chopped
- 1 cup heavy cream
- Preheat the oven to 375 degrees. In a food processor, grind wafers and pecans until fine crumbs form. Add melted butter; process until moistened. Transfer mixture to a 9-inch springform pan; press into bottom and up the sides (use the base of a dry measuring cup to help). Bake until fragrant, 8 to 10 minutes; let cool.
- Place a large fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, cornstarch, and salt. Whisk together milk and yolks. While whisking, slowly add to pot, being sure to incorporate the cornstarch.
- Over medium heat, whisking constantly, cook mixture until the first large sputtering bubble forms. Reduce heat to low; continuing to whisk constantly, cook 1 minute. Remove from heat; stir in 1 teaspoon vanilla, remaining 2 tablespoons cold butter, and milk chocolate until melted; immediately pour through sieve into bowl.
- Pour pudding into crust. Place plastic wrap directly on surface (to prevent skin from forming); chill at least 2 hours and up to 1 day. Just before serving, beat cream, remaining teaspoon sugar, and remaining teaspoon vanilla until soft peaks form. Dollop or spread whipped cream over pudding before serving.