“Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain.”
― Dave Barry

There are just six days to go before I leave the place I’ve called ‘home’ for all my life. New city, new people, new adventures but at the same time I can’t help but feel a wee bit sad that the land of Rajini, idli-sambar and Marina beach will no longer be ‘home’. The next time I come to Chennai, which isn’t so far off by the way, will be as a visitor, that is so strange – to be a visitor in a place you know like the back of your hand! Anyway, I know my stay in Bengaluru is just for a while so I’m going to pay heed to what everyone’s been telling me – to treat this like one looooong vacation – and do exactly that!

Disclaimer: This picture was taken in a hurry because the photographer couldn’t wait to get her hands on this chocolate gorgeousness! 

Now all that said, these chocolate tarts are just delightful any time of the day. I had them once with evening tea, for breakfast two days later and it managed to perk up my mood the way only dark chocolate can. Actually this recipe happened by accident, it is a weird story – I had some pastry dough leftover from the butter tarts so I was wondering what to do with them. I thought of attempting some jam tarts but I didn’t have enough jam for that. Now I’m one of those people who always like to have the ingredients for a fool-proof cake beforehand, so you’ll always find some form of chocolate in the fridge – either chips, bars, shards, etc. Since I knew I had my trust-worthy chocolate with me, it had to be chocolate tarts.
Chocolate ganache tarts
This recipe for the tart shells makes more than the six that I wanted, so all you need to do with the excess is just wrap it in clingfilm and store in the freezer. Take it out whenever you need it, thaw and proceed with the recipe.
For the ganache filling
100gms of dark cooking chocolate (I used Bournville because that’s just what I had)
1/3 cup of cream
3/4 cup of milk
1 1/2 tbsp of powdered sugar
Melt the chocolate in a double boiler or in the microwave. Stir until it is smooth.
Mix the cream and milk together and simmer over  a low flame. The mixture should not boil but continue simmering until you find that there are little bubbles along the edge. Turn off the flame and sieve the milk-cream mixture and pour it into the melted chocolate, add the sugar and mix well to eliminate lumps.
Allow this mixture to cool down for a while and spoon it into the tart shells. Let it set in the fridge for about 2-3 hours. Serve with a scoop of vanilla ice cream or fresh cream but it is best had by itself – plain and simple.
* You can top the tart with some fruits too – sliced strawberries, blueberries if you can get them or even add some chopped nuts like walnuts for that crunch.
* Add 1 tsp of instant coffee powder to the filling to make mocha tarts.
* Instead of mini tarts you can roll out the pastry dough into a pie mould and make one big tart too.

9 thoughts on “Nothing cheers like dark chocolate

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