- 1 ½ c. chocolate graham cracker crumbs
- 5 T. butter, melted
- ¼ c. granulated sugar
- 12 oz. espresso dark chocolate chips (or other quality chocolate chips of your choice)
- 4 T. butter room temperature, cut into small pieces
- 1 c. heavy whipping cream
- Mixed fresh seasonal fruit - I used sliced strawberries, whole blueberries, and pitted halved cherries
To make the crust, preheat the oven to 350°F.
Combine all of the crust ingredients (chocolate graham cracker crumbs through granulated sugar) in a medium bowl until crumbly. Press firmly into a 9″ tart pan (sides first, then bottom). You can use the bottom of a heavy measuring cup to get an even crust. Bake the crust for 7-8 minutes. Cool the crust completely in the pan.
To make the filling, place the chocolate chips and butter into a large microwaveable bowl; set aside.
In a small saucepan, bring the heavy cream just barely to a simmer. Pour the hot cream over the chopped chocolate and cover the bowl immediately with plastic wrap. Let the bowl stand for 5 minutes. Remove the plastic wrap and stir the contents with a spatula until combined and smooth. If you still have chunks of chocolate, you can microwave the bowl for 10-15 second intervals - stirring between each microwaving - to get a smooth ganache.
Pour the filling into the cooled tart shell and allow to set – overnight at room temperature or 1-2 hours in the fridge. I like to allow mine to set at room temperature with a large glass bowl inverted over the tart - it also smells amazing when you lift the bowl away!
Serve slices at room temperature topped with an assortment of fresh seasonal fruit of your choice.
- Yields: 8-12 servings
- Preparation Time: 30 minutes plus setting time