Ganache Tart

This is a creamy, super rich chocolate pie!
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  • pie crust of your choice
  • 12 oz semi sweet chocolate chips, or chocolate chips of your choice (dark, white, etc)
  • 1 cup heavy cream
  • Berries, nuts, liquor, etc at your discretion as explained below


In a tart pan or a large pie pan, prepare the pie crust of our choice, whether you use a regular pie crust of a graham cracker crust, make sure it is cooked or otherwise finished before you start the chocolate . Add your chocolate to a double boiler or a pot and put it on medium heat, stirring the chocolate constantly until it is completely melted. You will have to watch it more closely if you don't use a double boiler to make sure the chocolate doesn't burn, but either works fine. Once your chocolate is melted, remove it from the heat and add your cream and stir until it is all incorporated. Return to low heat if your chocolate needs to be any further melted to incorporate the cream. Once it is all melted and creamy, you can add a few Tbsp of liquor or flavoring if you wish to go that route. Pour your chocolate mixture into the pie crust. You can now press in berries, nuts, or anything. Put the whole pan into the fridge and let it set for 4-5 hours, or until it is completely firm. The easiest way to tell is that the chocolate won't jiggle when you wiggle the whole pan. And yep, folks, that is it!