

The crust I used is Martha Stewart's Pate Sucree. It's easy to make and works well in a bottomless tart pan.
For the filling, I made a bittersweet chocolate ganache. Once the tart shell was baked and cooked, I filled it with the warm ganache and let in firm up in the fridge. Here's a basic ganache filling recipe.
This tart can easily be made vegan. Use vegan margarine to make a tart shell, and for the ganache, use a non-dairy cream substitute. In chocolate desserts I like to use MimicCreme. You can top the tart with berries or dust it with cocoa powder.

Beautiful! I like the shape of the tart.
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