Tarta de éclairs

Ingredientes

• Vanilla Pudding Filling:
• 2 3.4 oz boxes instant vanilla pudding mix
• 3 cups whole milk
• 1 cup heavy cream
• 1 tsp vanilla extract
• 2 sleeves graham crackers (about 18–20 crackers)
• Chocolate Topping:
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1 Tbsp butter (for extra gloss) (optional)

Preparación

1. 1

   In a large bowl, use an electric mixer on medium-high speed to combine the pudding mix and cold milk for 2 minutes or just until thickened. Set aside.

2. 2

   In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.

3. 3

   By hand using a large rubber spatula, fold the whipped cream gently into the pudding until smooth and airy. Stir gently to avoid overmixing.

4. 4

   In an 8x8-inch or 9x9-inch dish, arrange a single layer of graham crackers to fully cover the bottom, breaking pieces as needed.

5. 5

   Spread half of the vanilla pudding mixture evenly over the crackers.

6. 6

   Repeat with a second layer of graham crackers, then spread the remaining vanilla pudding on top.

7. 7

   Finish with a final layer of graham crackers, pressing gently to level the surface.

8. 8

   Make the Chocolate Topping: Place chocolate chips and heavy cream in a heat-safe bowl. Microwave in 20–30 second intervals, stirring between, until smooth and fully melted. Stir in butter, if using.

9. 9

   Pour the warm chocolate topping evenly over the top layer, spreading gently to the edges.

10. 10

    Cover and refrigerate for at least 6 hours, preferably overnight, until the graham crackers have softened and the layers are set.

11. 11

    Slice and serve chilled.