Frills have their place, but sometimes simple is best.
Think tailored white shirts. Impeccably pressed pants. An A-line black dress.
And this tart: Dark chocolate ganache, set into a shortbread crust.
I could dress it up with candied ginger or citrus. Hide a layer of caramel under the ganache. Or adorn it with crushed peanuts.
Somehow, though, those attempts at accessorizing would ruin the dessert.
Simply put, it’s perfect as is.
Bittersweet Chocolate Tart (courtesy Dorie Greenspan)
This dessert looks ravishing, but it takes almost no time to make. Best, it’s a perfect entertainment option: A 9-inch pie feeds upwards of 20 people.
- 1 recipe sweet tart dough
- 8 ounces bittersweet chocolate, chopped
- 1 cup plus 2 tablespoons heavy cream
- 1/4 cup unsalted butter, room temperature
Prepare the dough. Press it into a 9-inch tart pan. Freeze for 30 minutes, then line your pan tightly with tin foil. Bake at 375 degrees for 25 minutes. Remove the foil and bake an additional 5-8 minutes, until it’s the color you desire:
Place the chocolate in a large bowl.
Bring the cream to a boil over medium heat.
Pour half the cream over the chocolate and stir with a rubber spatula until the chocolate chunks are almost melted.
Pour in the rest of the cream and stir the mixture until it’s smooth.
Cut the butter into 4 pieces. Add one at a time, stirring just ’til melted and incorporated. If you need a little extra heat to help the butter melt, microwave the mixture in 8-second increments.
Pour the ganache into the tart crust:
Even it out with your spatula, then chill in the refrigerator for 30 minutes.
Remove from the fridge and let this fashionable tart sit until dessert time.