Tarte Noire

I thought maybe if I started making tarts, they wouldn’t look as ugly as my pies. The pre-formed tart shape keeps everything looking the way it’s supposed to and look less like a kitchen accident.

It seems that I can’t show up to a family event empty handed anymore as my relatives anticipate what I’m bringing. It’s my aunt’s 60th birthday so I tried to make something sophisticated. I also wanted something easy with few ingredients involved. This recipe claims sophistication and all I had to buy was some heavy cream and I was all set. Done.

The crust is a sweet tart dough and you can just press it into the pan. This saves me from trying to roll out mis-shapened circles. You pat it into the tart, put foil on it (no weights needed) and bake. Once that’s cool it’s time for the filling.

Do you have chocolate, heavy cream, and butter? That’s the entire list of ingredients for the filling. So make sure that chocolate you’re using is something you’d eat plain. I used 70% Lindt chocolate and I have a feeling this may be too bitter for the kiddies at the party.

To complete the tart, all you have to do is pour the ganache:

Refrigerate for 30 minutes and you’re done. Simple.

The ganache makes it a very rich tart so all you need is a thin slice of it, otherwise it’s too overwhelming. This would also work well as mini tarts. This tart is more adult than kid friendly with the bittersweet, but you can make this with a lower percentage. I think 60% cocoa content would appeal to a wider audience. In the book Dorie says the ganache will taste the same as the chocolate. This was confirmed when my brother in law asked if I had just melted chocolate and poured it right into the tart shell. So use a chocolate you like!

Recipe here.