Do you have a tart pan? If not, make a mad dash to the store to get one. Tarts look so upscale but are unbelievably easy to make. You can fill the tart pan with whatever your heart desires. I like to make one in the summer that has a cream cheese filling topped with fresh fruit. There’s also a lemon creme tart I’ve recently discovered that is out of this world. So I am a huge fan of all things tarts. But I’m not just a fan of this chocolate ganache tart I made. I’m full on stalker. When I served this to my family they ate every last bite with not a crumb left on their plates.
Source: Adapted from Baking: from my home to yours by Dorie Greenspan
1 nine-inch tart shell, fully baked
8 ounces bittersweet chocolate, finely chopped (I used Ghirardelli 60% cacao bittersweet chocolate)
1 cup plus 2 tablespoons heavy cream
4 tablespoons unsalted butter, cut into 4 pieces, at room temperature
Put the chopped chocolate in a heatproof bowl. I have a stainless steel bowl that works nicely for this. Have a whisk ready.
Boil the heavy cream, then pour half of it over the chocolate and let it sit for 30 seconds. Use your whisk to gently stir the chocolate and cream together first in small circles then in increasingly larger circles. Pour in the remainder of the cream and blend it the same way. When it looks shiny and smooth stir in the butter piece by piece. Stir only until it is blended. Pour the ganache into your crust, tilting slightly to even it out. Refrigerate for 30 minutes to set the ganache, then let it sit at room temperature until you are ready to serve.
Just to make it even more decadent, I took another cup or so of heavy cream and whipped it with a tablespoon of confectioner’s sugar to plop some on each slice. Enjoy!