Sunday, April 20, 2014

Easter Goodies--Chocolate Ganache Tart

The perfect way to break your Lenten fast is chocolate. An even better choice is the chocolate ganache tart I am about to make. Rewind to earlier days spent in Evansville, Indiana. A few days spent in bliss, spoiled rotten by my dear friend Geets. And treated to the best tart made by her friend Sabrina. Eating the tart is an aha moment. And I'm NOT a chocoholic. With every bite I know that if I make this version at home I would hit it this one out the ballpark. 

So of course I start by emailing Sabrina. She sends me this completely hilarious but OCD version of the tart!!!! The recipe is chockful of precise instructions, guaranteed for success!! She is a doll, someone with enough joi de vivre to enchant a room full of grouches. An animated and warm hostess, she wines and dines us with the most colorful lunch table, replete with pompoms, vivid flowers, in-time-for-Easter eggs and an inspired feast.

Chocolate crumbs form fast in the processor. The crust bakes and cools overnight. Ganache comes together in a jiffy. I find semi-sweet chunks of chocolate at Trader Joe's, which make a glossy, gooey ganache. A few raspberries embedded in tart, a turn in the fridge and I'm all set!

Easter lunch is incentive enough to plan a heavenly repast. Preparations are afoot for grilled lamb, though it quickly turns into roasted lamb as the grill's gas tank level points to a dismal low! Indoor grills are handy for just that reason! Grilled asparagus has a crunchy bite. Shauna makes the BEST smashed baby potatoes!!! And spring fava beans, redolent with chives and tarragon round out the meal. Rehan concocts a refreshing gin, limoncello and thyme cocktail. And Glenn carves as we share our blessings.

Serves 6

9 Chocolate Graham Crackers
5 tablespoons Butter
1/4 cup Sugar

6 oz semi-sweet Chocolate chunks
1/2 cup heavy Cream
1 tablespoon Kahlua
10-12 Raspberries
1 teaspoon Confectioners Sugar

Start the crust overnight or earlier in the day. It need to cool completely.

Heat oven to 350F.

Break the graham crackers into the bowl of a food processor. Pulse till they are a fine powder. Alternately you can place the crackers in a ziploc bag and smash the crumbs with a rolling pin till they are a fine powder.

Melt butter in a small bowl. 

Place chocolate crumbs along with sugar in a bowl.

Add melted butter into crumbs and mix well. 

Pat crumb mixture onto the bottom and sides of a tart pan with a removable bottom.(see notes)

Place pan on to a baking sheet and bake for 12 minutes. Remove from oven and cool completely. 

The crust can be made the previous day.

The filling starts but heating the cream till it comes to a boil. 

Place semi-sweet chocolate chunks in a bowl and pour boiling cream over them. Stir chocolate till it is smooth and glossy.

Add Kahlua and stir to mix. 

Pour ganache onto cooled crust and spread to fill the tart pan. 

Arrange raspberries in the center.

Cool in fridge for a couple of hours.

Gently separate the bottom from the fluted edges of the pan when you are ready to eat the tart.

Dust with confectioners sugar and serve.


The crust can be made by processing graham crackers crumbs or by using store bought crumbs too.

If you do not have a tart pan with a removable bottom then use a Pyrex pie dish or any shallow glass dish with a small rim. 

Strawberries work well in place of raspberries too.

The fire alarms beep as the lamb roasts. We imbibe cocktails reminiscent of the Tom Collins of our youth. A large platter accommodates the roast and it's sides. We tuck in with gay abandon. Dessert is a resounding success!!! Large wedges of chocolate and raspberries make for a replete family.