Chocolate Ganache Custard Tart

Name: Chocolate Ganache Custard Tart
Yield: makes one 9-inch (23-cm) tart; 8 to 10 servings
Ingredients: 10 ounces (280 g) bittersweet or semisweet chocolate, chopped; 1 cup (250 ml) heavy cream or half-and-half; 1 large egg; 1 large egg yolk; 2 teaspoons Cognac; Prebaked tart shell (page 229)

December 9, 2011

This tart exemplifies what the French do best: combine just a few top-quality ingredients, doing as little to them as possible. Ganache is a mélange of cream and chocolate, reportedly named after a young baker who accidentally spilled some cream into the chocolate the chef was melting. The chef called him a ganache, which is slang for “idiot,” but when he stirred in the cream, they realized the mistake was probably one of the most brilliant things to ever happen to chocolate.

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