You know what is fun?
This Chocolate Ganache Tart.
I needed something to take for dessert to my friend Erin’s dinner party the other night so I flipped through my unreasonably large recipe binder and spotted this little jewel. I’d never tried it – too rich for a weekday and too simple for an occasion – but I have to say, it turned out well. It’s really, really chocolaty, beware. If you’ve never poured yourself a handful of chocolate chips just because the bag was already open, you probably aren’t ready for this tart.
And don’t be scared of the crust. It literally makes itself in your food processor – just try not to touch it too much.
Word of warning: serve smaller pieces than you think you should. This thing is Scrooge McDuck rich.
CHOCOLATE GANACHE TART
original recipe courtesy of Martha Stewart’s Everyday Food
3 tbsp. slivered almonds (baking ingredients aisle)
6 tbsp. sugar
1 1/4 cups all purpose flour
1/4 tsp. salt
6 tbsp. unsalted butter, very cold
12 oz. bittersweet chocolate (about 3 cups if you’re using chocolate chips. I mixed dark and semisweet)
1 1/4 cup heavy cream
1 tsp. vanilla extract (or substitute 1/2 tsp. almond or peppermint extract for a different taste)
1. Preheat oven to 350 degrees. In a food processor (you really need one to do this job right) pulse the almonds until they’re finely ground. Add in the sugar, flour, and salt and pulse again until combined. On a cool surface and touching and using your hands as little as possible, chop the butter into cubes then add to the food processor.
2. Pulse until no large butter clumps are left and the flour looks pretty uniform, mine took about 1.5 minutes. It should adhere together between your fingers. Immediately transfer the dough into a “9” tart pan with removable bottom” (that’s what Martha says – I used a 10″ tart dish with no removable bottom and it was fine, just grease the sides.) Use a measuring cup to press the dough evenly into the tart dish up the sides and across the bottom. Try not to touch with your fingers to keep the butter cold. Bake the crust until beginning to brown, about 20-25 minutes then remove from the oven and cool at least 30 minutes.
3. While the crust is cooling, put the cream in a small saucepan over medium-high heat and begin to bring to a boil. Put the chocolate in a large mixing bowl and as soon as the cream boils, remove from heat. Pour the hot cream over the chocolate and stir until combined. (This may take a while and don’t panic like I did that your chocolate has seized up. Stir for 3-5 minutes.) Add in whatever extract you’re using. Pour the chocolate mixture through a mesh sieve into the crust for the smoothest ganache – it will work fine without a sieve too, it will just be lumpier. Allow to set in the fridge at least 2 hours, even overnight.
I would say serve with some whipped cream too, but that’s just ridiculous.