Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!
Monday, December 3, 2012
I have a good friend in CA who makes an incredible chocolate tart. In. Cred. Ib. Le. She's been making it for years and loves to make it for anyone who asks. The recipe was given to her with the stipulation that she never share it. And she hasn't. I've begged, pleaded, bribed her children to spy for me and even offered to pay her (okay...not really on that last part) for the recipe. No dice. That girl is NOT giving that recipe up for love or money. What's a chocolate loving girl to do? Why...make her own chocolate tart, that's what. This tart was also incredible. I think one thing that makes my friend's tart so spectacular is the extra love she puts in hers but I gotta say...mine runs a close second.
Chocolate Cookie Crust:
1 1/2 cups chocolate graham cracker crumbs
1/3 cup melted butter
Mix crumbs and butter. Press mixture firmly and evenly against bottom and sides of pie pan.
1 cup heavy cream
1/2 cup whole milk
1 12-ounce package semisweet chocolate chips
4 tablespoons sugar
1/4 teaspoon salt
2 large eggs ~ room temperature
Preheat the oven to 325 degrees.
Heat the heavy cream and milk in a saucepan over medium-low heat, until it just begins to simmer.
Remove from the heat.
Add the chocolate chips and stir until melted.
Add the sugar and salt and whisk until well combined.
In a small bowl, beat the eggs and then a little of the chocolate mixture and stir until combined. Then add the egg mixture to the remaining chocolate mixture, stirring until completely blended.
Pour the filling into the prepared crust and bake for 20 to 30 minutes until the filling is set.
Cool for 15 minutes then place in the fridge to chill completely.
Serve with whipped cream.