There’s a new French tart in town and the silky smooth ganache looks as great as it tastes. Bursting with fresh berries, brimming with a decadent dark chocolate filling and cradled in a chocolate pastry crust this Raspberry Chocolate Tart is the perfect finale to your dinner.
Fireworks were an accidental invention. That’s freaking hysterical to me. Pyrotechnics must’ve been one hell of a surprise for the cook in China who unknowingly spilled saltpeter into a fire. It sounds like something I’d do. Frankly, I’m surprised my kitchen has yet to see an explosion comparable to the 4th of July. It’s seen a lot, but not a baking bottle rocket.
Two thousand years after fireworks were born with a bang another monumental invention also occurred in a kitchen, this time in France. A chocolatier’s apprentice accidently poured boiling cream over a bowl of expensive chopped chocolate. For the wasteful error he was called a dumbass, the French translation for which was ganache.
You see where I’m going with this? Dumbass’ mistake turned out to be so delicious that they named the creamy creation after him!
The moral of the story is that you can literally make ganache without thinking. It’s that easy. Simply heat heavy cream and milk until boiling then pour over dark chocolate and stir until smooth. Throw in a pair of eggs, some sugar and vanilla and you have the most velvety tart filling you’ve ever tasted.
Plus it’s bursting with fresh berries and cradled in a from-scratch chocolate pastry crust. This Raspberry Chocolate Tart likes to show off. Nobody like a show-off, yet everybody loves this dessert. It’s a paradox you can’t explain until you taste the first delectable bite.