The easiest chocolate tart I've ever encountered

Have you ever found yourself wishing you could eat fudge in a tart shell? No? Well....sometimes I do. Sorry.


 If I'm not the only one who has dreams of swimming in a large vat of fudge (ok, I don't really, but that does sound amazing sometimes, doesn't it?), I have the solution for you!


I found this recipe on a cooking blog as a guest post from a favorite cooking and baking blog of mine, http://bunsinmyoven.com/.
I must admit, I was a little skeptical at first, as the last time my boyfriend and I tried to bake something from this particular blog, our chocolate chip wrapped oreo cookies turned out as brick-wrapped oreo cookies due to the recipe calling for 3 1/2 cups of flour.

But this recipe was so very easy, I decided to try it for my little sister's graduation party, and it was such a success I'm thinking about making one a week. If only, if only.

Start with a tart shell, either pre-made or, if you're more adventurous than I, make your own. I just used puff pastry dough and pressed it into a tart pan. Make sure the tart shell is completely cooked before pouring in the filling or it will be gummy and the hardened filling will come out without the crust attached. Not that I would know or anything.


Bring 1 1/4 cup of heavy whipping cream to a simmer (I accidentally used a cup and a half and it still turned out ok, so this isnt a magic measurement or anything) and the pour if over 12 oz of semi-sweet or dark chocolate chips in a glass mixing bowl. Mix them together, pour into your shell, and let is set at room temperature for 2 hours. Decorate with raspberries (or strawberries, or almonds, or blueberries, or whatever you like to put with chocolate) and refrigerate at least one hour until serving. Store it in the fridge right up till you serve it so it doesn't get too soft.

THAT'S IT! Easy right? And so good!

 

Recipe:

Tart shell (either make your own from your favorite recipe or buy one pre-made)

1 1/4-1/2 cups heavy whipping cream

12 oz semi-sweet or dark chocolate chips

fruit and/or nuts to garnish

Bake tart shell according to directions on box or your own recipe.

Bring cream to a simmer then pour over chocolate in a glass mixing bowl. Stir with a whisk until smooth, creamy, and slightly thick. Pour filling into baked tart shell and allow to set for 2 hours at room temperature.

Decorate with garnish of your choice and refrigerate for at least one hour until serving.

Serve and bask in the compliments!