THE Chocolate Tart

You know when you just need something sweet but not little-kid-sweet? When I say little-kid-sweet, I'm referring to birthday parties as a child when I would eat all of the cake out of my slice of birthday cake so that I could happily scarf down the frosting unfettered. Or eat all of those pesky cereal pieces out of my bowl of Lucky Charms so that I could enjoy the marshmallows all on their sugary own. You get the idea. Adult taste buds, no matter how Peter Pan you fancy yourself, are just different.

Fear not! I've got those taste buds covered. I am going to share one of my most delicious recipes with you: THE CHOCOLATE TART. Ok, not the whole thing... I'm keeping the crust all to myself. But try this one or this one... They look delicious.

And below is the recipe for the filling. It makes a fabulous and decadent tart. But it also make fabulous hot fudge when melted, fabulous truffles when chilled and rolled, and a fabulous filling to any cake. Or you know, you could just eat it by the spoonful like some boyfriends I know...




6 oz full fat coconut milk*
1 12 oz pkg semi sweet chocolate chips (I like Ghirardelli)*
1 Tb maple syrup
1 tsp vanilla
1/2 tsp sea salt

*You want the coconut milk to chocolate ratio to be 1 part milk to 2 parts chocolate; so measure it out as such

In a medium-sized sauce pan, heat coconut milk at medium-low heat. You want it to start to steam and bubble around the edges - NOT boil. When this happens, add your chocolate and turn the heat off. Stir the mixture until all of the chocolate has melted. Add maple syrup, vanilla, and sea salt.

Let mixture cool. Pour into your prepared crust (or a container for storage if you're not making a tart) and chill for at least 3-4 hours until solidified. If you like, sprinkle with chopped nuts, cacao nibs, fresh fruit, sea salt, WHATEVER YOU WANT because literally everything is delicious with this ganache.

You're welcome.