Makes 1 9 or 10 inch tart
1/4 cup California Olive Ranch Everyday Olive Oil
2 tablespoons whole milk
1/2 cup dark brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
5 ounces bittersweet chocolate
Vanilla Ice Cream, for serving
Preheat your oven to 400 degrees F. Grease a 9 or 10 - inch tart pan.
In a large bowl combine the olive oil, milk, sugar and vanilla. Stir well to combine. Add the egg and mix until completely combined.
Add the flour, baking soda and salt. Stir until just combined. Finally, stir in the chocolate.
Press the wet batter evenly into the tart pan.
Bake for 12 - 15 minutes, until golden around the edge but perhaps still a bit gooey internally.
Cool on the tray for five minutes before transferring to a wire rack to finish cooling.
Recipe by Not Without Salt at http://notwithoutsalt.com/olive-oil-chocolate-chip-tart/