Today is my friend’s birthday, and I decided to make her a chocolate tart. I don’t have a proper tart pan, so this is why this tart looks more like a “rustic” pie shell filled with chocolate. A more realistic name for this tart would be “pie shell filled with straight up chocolate ganache AKA truffle coating”, and wow is it rich. I mixed in some raspberry jam for flavor. There are a ton of variations online, from sea salt caramel to pretzel, but for now I thought I’d stick with the tried-and-true, ever-simple chocolate tart recipe below.
Simple Chocolate Tart
1 store-bought frozen pie crust (or make your own, you Pinterest addict, you!)
1 1/3 cups heavy whipping cream
2 2/3 cups semi-sweet chocolate pieces
raspberry jam, or fresh raspberries, or any other berry
sprinkle of salt
Preheat oven to whatever the crust package suggests (in my case, 450 degrees). In the meantime, in a saucepan, bring cream to a medium simmer. Remove from heat once it reaches this state and mix in chocolate, stirring for about five minutes. Chocolate should turn into a thick, shiny ganache. Set aside to cool.
Bake pie shell according to instructions. Make sure to either weigh your pie shell down with tin foil/parchment paper & beans, or you can remove it after 8 minutes and push the crust down, as it will want to bubble up. When it is done, remove from oven and let cool.
Pour chocolate ganache into pie shell once they have both cooled for about 30 minutes. Stir in berries, and sprinkle with salt. Set in the fridge to cool, about 3 hours, or flash-freeze it in the freezer for 1 hour. Serve small slices.