If you love chocolate, but don’t want to turn on your oven, this tart is the perfect dessert for you! It’s only a few simple ingredients, takes no time to whip up, and gives high-quality delicious results.
I’m a sucker for a smooth, velvety ganache. This tart has just that. It is simple, only two components, but so, so rich and chocolatey. I found the recipe here, and didn’t change a thing, except I did make a little bit extra of the crust because I like a thicker crust sometimes!
I’ve been incredibly busy the past few weeks, and this is also the haul to the end. We’re almost to the end of the school year. At the end of this week I also go to Edmonton to mark Diploma exams, so unfortunately, don’t expect a post next week, as I won’t even be in town!
When July hits I’ll be able to spend a bit more time with the things I’ve been neglecting lately: the blog, my saxophone, my cats… the list seems to be endless when you are busy and have no time for anything. (Thankfully Paul and I have scheduled a few date nights to actually be able to see one another.)
Either way, bring on the chocolate!
Yield: 1 9-inch tart
For the crust:
2½ c. chocolate baking crumbs
½ c. butter, melted
For the ganache filling:
1 c. bittersweet chocolate, chopped
1 c. milk or semisweet chocolate, chopped
1 c. heavy cream
¼ c. butter
To make the crust, in a heat-proof bowl, melt the butter, and add the chocolate baking crumbs. Stir together until combined, and press into the bottom and up the sides of a 9-inch tart pan. Place in the refrigerator to chill and set for at least 30 minutes. (If you want the crust a little crisper, you can bake it at 350°F for 5-6 minutes… but that’s if you want to turn on your oven.)
In a small saucepan, combine the butter and heavy cream. Heat until the butter is melted and the mixture is at a low boil. In a large heat-proof bowl, place the chopped chocolate. Pour the hot cream mixture over the chocolate, and leave for 1-2 minutes. Using a spatula, stir the mixture until melted and smooth. Pour ganache over crust and refrigerate until set, at least 4 hours or overnight.
I also whipped some heavy cream with some vanilla and powdered sugar to make a whipped cream topping. Delish!
Keep in the fridge, and slice and serve.