Continuing with yesterday’s sweet theme, here’s a chocolate ganache tart easy enough for a third-grader. Ganache is nothing more than chocolate and heavy cream, heated and stirred until the two meld together. Best known as a filling for bonbons or as an icing, it also makes an excellent (if rich) tart filling.
Since it contains just TWO ingredients, chocolate and cream, the quality of the chocolate matters. Only use a chocolate you LOVE to eat, as all of the chocolate’s secondary flavor notes will be magnified in the ganache. El Rey’s 70% Gran Samane or Scharffenberger’s 62% or my favorite Guittard 72% are all good choices for a ganache that will take center stage in a tart.
Easiest chocolate tart ever
- 8 ounces of your favorite chocolate (dark preferred)
- 1 cup of heavy cream
- 1 baked, 9″ tart or pie shell (even a crumb crust will do)
Chop or break chocolate into bits. Place chocolate in a heatproof bowl; pour in cream. Microwave, in 30-second increments, until the cream is hot and the chocolate begins to melt. (1 minute, 15 seconds did the trick with my microwave, but power levels vary widely.) Using a silicone or rubber spatula, stir gently to combine, scraping the bowl as you stir. The mixture will be thin at first, but as the chocolate melts, it will thicken to a puddinglike consistency. Once the mixture is completely combined, pour it into the baked tart shell. Allow the ganache to cool for 30 minutes before slicing. Serve within a day or two; store in refrigerator. For best taste and consistency, allow slices to warm to room temperature before serving. Serves 8 to 10, depending on the size of slices. Garnish with sprinkling of chocolate shavings (try white chocolate for contrast) or a few fresh raspberries.
(The tart is resting on a circa-1947 pale blue “Harp” pattern cake stand, made by the Jeannette glass company.)