This is ganache in pie form and would really be best served with some lightly sweetened whipped cream or fresh raspberries on top to cut the richness.
French Chocolate Tart
1 French Pastry, cooked and cooled
1 c. heavy cream
8 oz good quality baking chocolate
2 T. butter
Break the chocolate into pieces and place in a bowl.
Heat the cream in a small pan over medium heat, stirring often, until it just reaches the boiling point. Pour over the chocolate and let it sit for a minute to soften. Stir with a rubber spatula until all the chocolate is melted. Add the butter and stir well to melt and incorporate.
Pour into the crust and refrigerate or put in a cool place until firm. Serve topped with whipped cream or fresh fruit, or both!
No comments:
Post a Comment